In-Depth Venue Review
'MEET THE OWNER' INTERVIEW
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Steven Langer, owner and operator of Ken Caryl Vista, known as Terrace Gardens Event Center at the time, has been in the foodservice industry since the Eighties. He’s been hands-on building a successful catering business and two large event facilities. After several decades of running these businesses, he and his business partner decided that it was time to simplify their lives.
Back in 2015, our team at Wedgewood Events already had two successful venues in Colorado: Tapestry House and Boulder Creek, and we were looking to expand. Our experience working with golf clubs looking to enter the formal events market was widely known and the golf course attached to this venue put the owner, Steven in touch with our team. We worked with him to purchase the business and assets and lease the property. This transaction allowed the owner to commoditize the great business he had built and keep the land as income property with a long-term, stable tenant.
Following the transition process in 2016, Steven now has peace of mind knowing that his business is in good hands and his legacy will continue through first-class service. The decision to offboard operations and the associated business needs have simplified his life significantly, so he’s able to more easily balance his work and time spent with his wife and family. We’re all happy to say: our business model has attracted more high-margin events and improved his overall revenue and margins.
In 2020, following high occupancy, it was time to revitalize. We added a beautiful natural stone wall that enhances the landscape, upgraded outdoor furniture and flagstones, new lighting, and an interior refresh.
VENUE OWNER INTERVIEW WITH
Hi Steven, How Did You Connect With Wedgewood Events?
Our venue is located on a golf course, and the course owner - knowing our plans - introduced us to John Zaruka. We started talking.
What Was It That Made You Decide To Partner?
What Is Your Business & How Long Have You Been An Owner?
What Made You Decide To Get Into Owning And Operating Your Facility?
How Do You Feel About The Transition Since Leasing Out Your Facility’s Food & Beverage Operations?
What Advice Would You Give To Other Owners/ Operators?
What’s Next, Steven?
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