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At Tony's Market, we will always proudly reciprocate the honor paid to us by our patrons through our commitment to provide an enjoyable shopping experience comprised of sizzling ambiance, unparalleled customer service, and an extraordinary array of the world's finest meats and foods.
With humility and gratitude, we vow to always engage in sound business practices based on uncompromising ethics and integrity, never losing focus on the benchmarks upon which this business was founded:
Quality, Service, Constant Innovation and Abbondanza! |
When Tony's Market was but a dream, we rarely saw our Dad. His career soaring as the supervisor of a supermarket chain in Los Angeles, he even had to work on major holidays.
As long as I could remember, our family had a dream - a neighborhood meat market that we could call our own. My brothers, sister and I could come in after school and on Saturdays to pitch in, and our family would always be together!
Mom and Dad realized that the Los Angeles lifestyle was not healthy for our family. So after a measure of priorities, they took a leap, moving us to a simpler life here in Colorado (and a little closer to our dream) in 1972. Nothing could exceed the respect I have for my parents and this selfless decision. |
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Twenty-eight years later and with two teens of my own, I can't imagine trying to raise 4 kids on a butcher's salary. I am sure it was tough on my parents, but our family was so much happier here in Colorado! Dad was home at night, coaching our sports teams, teaching us to fish, and taking us all for evening 'joy-rides' in the back of 'Old Blue' (the old pick-up that replaced his new company car.)
One day on the way to Church, my little brother Danny (now our CEO), pointed out an 7-11 that had just closed up on Dry Creek Road, "Hey Dad, that would make a good meat market!" Dad and Mom closed the deal with a postdated check and went straight to the bank to ask for a loan - which was promptly turned down. So the next day they put their house on the market - it sold over the weekend.
We opened our original market, an old fashion butcher shop with counter service and sawdust on the floors, in the summer of 1978. |
Being the little guy on the block, we had to do everything better. Dad and Mom taught us to stock only the best, treat every customer like a good friend, and never sell anything we were not proud of.
One day a customer came in looking for a sandwich, so Dad sliced up some ham and took a loaf of bread and some mustard off the shelf. Thus began our deli - now the finest in the state! |
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Dad always said, "It's easy, just figure out what people want, and give them the best!" A mind-set of constant innovation spread within our company and we grew to include specialty and imported foods, fresh seafood, fresh produce, gourmet gift baskets, an in-house bakery, gourmet coffee and candy, giftware, a wine shop, and a cooking school. And who do you think was the first to bring you things like ‘ready to heat/eat foods to go’, wild Alaskan Copper River and Yukon King salmon, fresh caught and never frozen King and Snow Crab, and culinary exploration trips to Europe and Asia? Sure, our competitors copy most of our programs, but none can equal our quality, and besides, imitation is a form of flattery! |
| Today, the Tony’s tradition of quality and service continues with Tony Rosacci’s Fine Catering – bringing you events from corporate BBQ’s and Cocktail parties to elegant events with national acts and multi-media presentations. At Tony Rosacci’s Fine Catering, we are taking verything Tony taught us as kids over the years to new levels – thanks to the traditions of excellence and responsibility that our parents taught us along the way. |
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As an industry leader, we feel a responsibility Mother Nature and the future. Expect to see a greater dedication to earth friendly meats and seafoods, as well as educational programs to help you make good choices for both your families, and the Earth’s good health and future well-being.It's great working with family; it allows each of us to work within our individual strengths towards a common goal – being the best in all we do!
Tony Rosacci is our leader and still involved in daily business as well as directing new ventures. Danny Rosacci is our CEO and director of all buyers and managers. Chef Michaelangelo (mick) Rosacci writes recipes, makes local appearances, and teaches cooking weekly on Denver’s KMGH Channel 7 News. Avie Rosacci Williams uses her lifetime of food, catering and stage experience in running Tony Rosacci’s Fine Catering. |
There's a whole new Tony's generation on the way! Tony's grandkids - Anna, Nina, Lissa, Joey, Joshua and Dominic are all learning the trade on the job.
What started as a family dream in the car on the way home from church has grown to include three markets, and a high-end catering business with a dedicated staff of 300 food professionals preparing some of the finest foods in the country.
Thanks to the support of great customers and a caring staff, the reality of that 1970's family dream has exceeded all of our expectations! |
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The Rosacci family thanks you for making us a part of your family's daily meals and special gatherings. It is an honor to serve you. – Chef Michaelangelo (mick) Rosacci |
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