Life & Work with Rich Nichols

Today we’d like to introduce you to Rich Nichols.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
What’s my second career? Retirement is a weird word.

After 40 years of practicing communications: multimedia production, event staging, trade show production, meeting planning, and marketing it was time for something else. A career with the side benefit of travel and food. As I traveled throughout Europe cheese stood out as a staple for breakfast, lunch, and dinner. I developed an of cheese.

Why not here in Colorado? There seemed to be an opportunity.

Let’s start a Cheese Shop – it’ll be fun! But wait can it survive starting by just selling cheese? Probably not – so sandwiches with a euro flair (gourmet ingredients) were added to the idea of cheeses and charcuterie meats.

Today the restaurant side of Cheese Ranch accounts for 70% of our revenue. The shop has matured into a neighborhood deli supported by the local community.

It’s fun… it’s social… we’re part of a community. And yes it takes time – especially as I still dabble in my original career.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
We’ve had some bumps in the road. I do everything – labor/payroll, taxes, ordering inventory, schedules, cleaning, working the counter, and then a pandemic. But you learn what’s important and how to prioritize.

Balancing multiple jobs – still working my previous career and Cheese Ranch means there is little time for oneself and family. Luckily, I’m a workaholic.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
My entire career has been about creating experiences… the more emotional the better. I’m one of the early graduates in the communications field (television/radio major with a minor in business) that has been able to stay within this field.

My philosophy is you’re only as good as your last show. If you screw up you’ll lose a client/customer. Don’t be afraid to do something new. Be versatile – be a jack of all trades but surround yourself with experts for their specialized skills.

I’ve been a self-employed freelancer for 30 years so taking on a new project wasn’t scary.

What’s next?
Expand the menu a bit… Add full-time person. Explore a food truck.

Contact Info:

• Website: cheeseranch.com
• Facebook: Cheese Ranch
• Yelp: Cheese Ranch