07/31/2026
You might not know this guy (yet) but you've heard his name, or maybe even said it without knowing. He dropped by The Taffy Shop to catch up this week, and he amazed me again with his spark and enthusiasm (he told me he's 75, but I don't believe him). Periodically I want to share the story behind my drive to pay attention to details that seem insignificant when training staff, but come together in the big picture. When I moved to Estes Park in 1988, two local businessmen stood out as examples of how to do things -and not do some things; (The late) Stan Pratt, and the guy standing next to me in the picture, Ed Grueff.
Ed began his restaurant career in Chicago in 1971 before moving west to Estes Park in 1977. Over the next five decades he became one of our community's most recognizable entrepreneurs: building, purchasing, developing, and operating restaurants, entertainment venues, breweries, and hospitality businesses that helped shape the Estes Park experience for both visitors and locals. With his "golden touch", he founded or operated several including the Bighorn Restaurant, Mountain Man Restaurant, Stinger's (bagels & coffee), Eds Team Sports, Estes Park Brewery, Longs Peak Grilling Company, Twin Owls Steakhouse, and most recently handed off the Sugar Shack to new owners. There's one more that I'll share later... Each was different, but they all operated with the same philosophy: people return because of the experience, not just because of the food.
When the Estes Park Brewery was established in the early 1990s, Ed partnered with brewer Gordon Knight to transform an event center Ed had developed into a new craft brewery, creating one of Colorado's early destination brewpubs at a time when the craft beer industry was still in its infancy. Ed negotiated to have distributors transport beer bottled in our little town all across the state, before it was popular to have a microbrew with lunch. Remember Stinger Wild Honey Wheat Beer? (they still make it)
As a budding entrepreneur I recall watching Ed succeed not because of the number of businesses he owned, but how he looked at them. He has an uncanny ability to walk into a business and immediately notice what others overlook. A burned-out light bulb, an unclean window, an employee who doesn't greet a customer, chipped paint, a confusing menu, clutter on a counter, or a missed opportunity to make someone feel welcome... these weren't small things to him. They were the heart of each business.
Long before customer experience became a trendy phrase, Ed understood that every interaction tells customers what kind of company you are. He believed (and taught others) that service begins before anyone speaks, with the appearance of the building, the cleanliness of the dining room, the attitude of employees, and the atmosphere guests feel the moment they walk through the door.
Watching him changed how I think about business over the years. He taught me that employees aren't simply workers. They become the personality of the company. Training, communication, accountability, and respect aren't optional, they're what customers actually experience and remember.
He taught something I still use every day- that owners must constantly look at their business through the eyes of a first-time visitor. Letting mundane details go overlooked will be the first thing many customers see. I also watched how consistency wins. A business doesn't succeed because it occasionally exceeds expectations. It succeeds because customers know what kind of experience they will receive every single visit.
Those lessons have influenced the way we operate The Taffy Shop. From the appearance of the storefront to the way customers are greeted, from employee training to the smallest details of presentation, many of the standards I try to uphold can be traced back to watching Ed (and Stan) run businesses over the years.
Like many businessowners, Ed also became deeply involved in the Estes Park community. He was engaged in community planning discussions, historic preservation efforts, development projects, and business advocacy and mentorship over several decades. His willingness to invest in Estes Park extended well beyond the walls of his own establishments. Quietly, Ed also lifted people around him in times of need who found success or survival thanks to his family's generosity behind the scenes.
Today, although he should be retired, Ed has redirected his entrepreneurial energy toward a different mission. Rather than opening another restaurant, he founded Buddy's House in West Loveland, a nonprofit foster facility that partners with the Pet Association of Estes Park to rescue, rehabilitate, and place homeless dogs into permanent families. Since opening in 2024, Buddy's House has provided temporary homes for dozens of dogs that otherwise might never have received a second chance.
That transition says a great deal about the man. The same attention, care, and commitment that once built successful restaurants is now being invested in caring for animals that need compassion more than commerce.
People ask where I learned to focus on customer service, communication, employee culture, and the importance of creating a business that feels welcoming from the moment someone walks in. The answer is simple, my real-life "small business class" lasted for decades- and come to find out it's still going on. Ed shared his latest projects and enthusiasm, and laughed that I was helping customers, and now he was talking to dogs all day.
Thanks, Ed, for the guidance and encouragement throughout the years.
Your Friend, Mark
Oh, and the reason you know his name? He is THE "Ed" of Ed's Cantina. We laughed at the old days when there were five $1.99 breakfast specials to choose from, and everyone went to Ed's for breakfast, lunch and dinner. Remember the fajita special? The first sizzling food I ever saw served at the table was at Ed's Cantina by Ed himself, the unintentional trendsetter.
Check out www.BuddysFosters.org if you need a dose of cuteness 🐶 , or a loving companion.
PS- sorry these stories go on so long. If it helps, I skipped or forgot some of the details.
