Inside the Peak Kitchen: Growth, Craft, and What’s Next

Peak Refreshments has grown significantly since its early days, and the recent expansion represents an important milestone for both the company and its kitchen team. With more space, an expanding menu, and a clear vision for the future, Peak continues to strengthen its role as a leader in fresh food for workplace environments. 

A Space Built for Growth 

The recent 25,000 square foot expansion has brought new energy to the team. Founder Brian Faley notes that the new facility has had an immediate impact on morale. “Our new 25,000 sf expansion has been a great boon to the morale of the Peak team. Who doesn’t love coming to work in a new building?” 

Beyond morale, the expansion enables operational growth. Peak’s next phase focuses on expanding the kitchen itself to support future demand. “Our objective is to increase the commercial kitchen space threefold to accommodate an expanded catering platform and additional grab-and-go production capacity,” Brian explains. 

Growing Alongside Peak 

Brian founded Peak Refreshments in 2017 as a one-person operation in a 20,000 square foot building. In just two years, the company added 30 employees, more than 70 micro markets, and a growing list of office coffee services and pantry customers. 

That momentum was challenged in 2020. When COVID hit, nearly 70 percent of the business disappeared almost overnight. The company recovered quickly, but a strategic decision followed. In 2022, Brian sold Peak to BBV to support long-term growth. “That move turbo charged our growth,” he says. 

Today, Peak is the premier micro market, pantry, and office coffee service provider in Colorado, serving hundreds of customers, including many Fortune 500 companies. 

Looking Ahead 

What excites Brian most about the future is expanding Peak’s culinary reach. He regularly evaluates grab-and-go food across grocery and convenience settings and remains confident in Peak’s offerings. “I honestly think we stand above anything I’ve tried,” he says. 

New opportunities are emerging beyond corporate breakrooms, including hospitals, schools, and transportation hubs. Catering is another area of focus. While Peak has offered catering selectively, demand continues to grow, and the team is preparing to expand those offerings. 

The Team Behind the Kitchen 

Executive Chef, Armando Clara, has been part of Peak since October 2017, starting as a Sous Chef. Today, he oversees the kitchen's day-to-day operations and leads a growing team. “A lot goes into this position that is challenging but rewarding,” Armando says. “Almost daily there are new challenges to solve, especially as we continue to grow.” 

When Armando started, Peak produced only a few hundred meals per week. Today, the kitchen produces approximately 9,000 meals weekly, including burritos, salads, sandwiches, bowls, pastas, and snack boxes. That growth reflects both strong demand and the systems the team has built over time. “The day-to-day would not be possible without the help of my kitchen staff,” Armando adds. “From the dishwasher to the build team to the sous chefs, everyone plays a role.” 

Favorite Dishes and Customer Favorites 

Peak’s bowls remain the top selling items across locations, offering hearty portions and bold flavors. Brian’s current favorite is the Blackened Chicken Pasta, along with popular options like Drunken Noodles and the Fiesta Bowl. He also admits a soft spot for the Eggs, Sausage, and Waffle breakfast bowl, complete with scratch-made flavored butters. 

Armando’s top pick is the Jerk Chicken Bowl, featuring overnight-marinated chicken, grilled vegetables, and browned butter sweet potato mash. It reflects the care and creativity that define Peak’s approach to food. 

Built for What’s Next 

From its early beginnings to a growing culinary operation, Peak Refreshments continues to evolve with intention. With expanded facilities, strong leadership, and a passionate team, the kitchen is well positioned to support the next chapter of growth.