There’s an old adage that identifies the path to a successful business: It’s all about being in the right place at the right time. Frank Patton, owner of Frankie’s Too in Falcon, has a keen sense of the “right place” and the “right time.”Patton, a Colorado native, had always wanted to own a business. At age 30, he decided to take the plunge. After he did his homework on business opportunities, Patton left his job in Denver as a salesman for Yellow Freight, moved to Colorado Springs and in June 1984 opened Frankie’s Bar & Grill on Powers Boulevard.Twenty-some years ago Powers Boulevard extended just to Barnes Road. K-Mart was the only place to shop and Patton’s only competitor was the Galaxy, a small, dimly-lit bar tucked away in Cimarron Hills.However, just east of Powers Boulevard were two Air Force bases: Pete Field and Schriever. Patton opened Frankie’s with a mission to cater to the military, and it wasn’t long before Frankie’s Bar & Grill was standing-room-only on Friday nights. At the same time, Frankie’s became a favorite lunch spot for construction workers and employees in nearby office buildings. “We were the only thing out there,” Patton said. “I had nothing to compete with for a long time.” It would be years before Powers Boulevard became a major thoroughfare and a booming commercial hub. By that time, Patton had established a familiar and friendly neighborhood bar and restaurant, where, like the former TV version of Frankie’s, “Cheers,” everybody knows your name.”When I opened Frankie’s on Powers, I decided to give it 10 years,” he said. “And I’m still doing it.” And he’s doing it times two.Patton recognized another “right place, right time” opportunity farther east. Falcon had become the new hot spot for home buyers – and a goldmine for developers and entrepreneurs. Others in town had encouraged him to open a restaurant downtown, but Patton said he never wanted to be in the midst of all the other bars.Instead, he settled in the midst of a town on the verge of explosion. On July 15, 2004, Frankie’s Too opened its doors as the only full-service restaurant in Falcon. Patton said he designed Frankie’s Too based on what he could have done better at Frankie’s No. 1. He had always wanted a bigger patio, for example.This summer, plenty of folks celebrated Frankie’s Too third anniversary on that patio.Patton said he’s happy to be in Falcon. Frankie’s Too is a family affair. Patton’s wife, Kathy, is the marketing guru and his daughter, Renee, is the general manager. Like Frankie’s No. 1, he’s drawn a loyal following at Frankie’s Too. However, a cold winter and new smoking laws provided new challenges.”We were beat up this winter,” he said. “People were staying indoors because of the snow. On Fridays, the weatherman would tell everyone to stay home – whatever you do, don’t go to Frankie’s and spend all your money.” But Patton said last spring and summer provided the boost he needed to return to normal.Today, he faces new challenges as competition moves in. Falcon’s marketplace has evolved with the speed of the old train that once whizzed through the town. Blink an eye, and one misses the next new building.Patton knows the importance of keeping his eyes wide open. A Mexican restaurant is scheduled to open early next year in Frankie’s vicinity and there’s talk of a new sports bar. Patton said he’s heard Outback Steakhouse and Chili’s are searching for sites in Falcon. “Wherever McDonald’s goes, Burger King moves in next door,” he said. While a cluster of restaurants can increase the flow of people and bring new customers, the old guy on the block can’t let his hair down for one second. “Being competitive means getting better,” Patton said. “My philosophy has been to make every day better than the day before.”If the day comes that you stop learning, you need to get out. I’ve always believed (the competition) makes you work harder. And you just have to be ready for it.”
