Check Out Gary Skeel’s Story

Today we’d like to introduce you to Gary Skeel.

Hi Gary, so excited to have you with us today. What can you tell us about your story? 
We first opened up as Wine Down in March of 2015. The restaurant started out with small plates and focused on wine, but evolved into much more than we originally imagined. This led us to rebranding in October of 2018. Now as Copper Spoon, the bar program is nationally recognized and has paved the way for some of the best bartenders and cocktails in the Midwest. We also boast one of the largest Whiskey selections in the state. On the food side, Copper Spoon’s culinary team strives to impress both Fort Wayne locals and out-of-town foodies. Our menu rotates frequently and includes a variety of seasonal options. We also proudly serve locally sourced food whenever possible. We have come a long way from our beginnings, come dine with us, and you’ll be in for a one-of-a-kind experience in downtown Fort Wayne! 

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
We have faced many obstacles on our journey. Changing our name did not only happen because we were expanding our concept. It also came out of necessity. We had a survey conducted and realized the name Wine Down was confusing people as to what we were actually doing. People didn’t know we had food, and some assumed it was more of a wine store. We needed a fresh start to keep going! The name change helped even better than expected, and sales really took off. But just as we gained our balance, covid hit, and the shutdowns began. That was hard on everyone, but thankfully we managed to navigate our way through. And now we are facing new challenges as the rising cost of goods increases with inflation. We’re staying on top of it and continuing to find ways to save on costs without just passing everything to the guests. 

Appreciate you sharing that. What else should we know about what you do?
I was a middle school teacher for 10 years before making the jump to the restaurant/hospitality industry. I really enjoyed teaching and coaching but was ready for a change in my career. However, the teaching and coaching experiences have really helped me as a restaurant owner. While I wasn’t experienced as a restaurant owner, I was able to surround myself with a talented team. And as any coach would admit, it’s the Jimmies and Joes that are more important than the X’s and O’s. You can have a great game plan, but you have to have the talent to execute that plan to win. And our success is because we’ve put together a talented team that works hard and loves what they do. Finding a staff that is passionate and cares so much about the industry and community is rare, and I’m thankful for ours! 

So maybe we end on discussing what matters most to you and why?
Making people happy. That’s what it is all about. As our general manager Theresa says, we want you to feel like we’re inviting you into our home when you come dine with us. We’re gonna take great care of you from the time you enter our doors till the time you leave. We love that we get to be there for all the special occasions. Date nights, birthdays, anniversaries, reunions, even wedding proposals! We are trusted with those special occasions, and it means so much that we get to share them with you! 

Contact Info:

• Website: copperspoonfw.com
• Instagram: copperspoonfw
• Facebook: copperspoonfw

Image Credits
Piper Steiner