Mission Yogurt Has Been Feeding Denver Travelers for Over 30 Years—and They’re Just Getting Started
If you’ve ever grabbed a bite at DIA, there’s a good chance you’ve crossed paths with Mission Yogurt—even if you didn’t know it. From Root Down to Einstein Bros, The Bagel Deli to Pizza Hut, this Colorado-based hospitality company has been serving up variety and quality for travelers for more than three decades.
Mission Yogurt was founded in 1989 by Rod Tafoya and his mom, Reyes (Rae) Tafoya. Rod grew up around Stapleton Airport, where his mom worked, and although his first pitch there didn’t take off, he turned that early setback into long-term success at DIA. Along the way, fellow team members Mark and Kathleen Schafer joined the mission—literally—and helped guide the company into what it is today.
What makes Mission Yogurt different? For starters, their leadership team lives and works right here in Denver. This isn’t a corporate machine—it’s personal. Their approach is hands-on, with deep ties to the community and a commitment to flexibility, integrity, innovation, and good service.
Even during COVID, when most airport restaurants shut down, Mission Yogurt stayed open. That grit led to huge growth: 12 new local concepts launched in just the past two years. They now run over 25 food, beverage, and retail spots across Denver and California airports, plus a neighborhood gem in Platt Park—Que Bueno Suerte!
And yes, they’re sustainable too. From packaging and building materials to food waste and sourcing, Mission Yogurt keeps environmental impact top of mind.
Traveling soon? You know where to eat.
Check out Mission Yogurt and taste the difference.
