very year, Alaskans nominate businesses as the best among their ranks, and a handful of those have consistently made the cut.
Among the standouts are Moose’s Tooth, celebrated as the Best Pizzeria; 49th State Brewing, renowned as the Best Brewery; Kaladi Brothers Coffee, honored as the Best Coffee Spot; and First National Bank Alaska, acclaimed as the Best Place to Work (250+ Employees).
These Best of Alaska Business (BOAB) dynasties set the standard for excellence in their fields, earning loyalty and admiration from customers and employees alike through staff development, community involvement, and exceptional customer service.
Easy to say that a business puts customers first, but First National reinforces that priority through policy. Lawer explains, “We never receive commissions for our services. Our recommendations are based on each customer’s unique needs. We go above and beyond to provide exceptional customer service by meeting customers at their businesses, personally delivering documents and agreements, and customizing services to help their businesses thrive when they need it most.”
Whether in banking or any other field, standing out in a crowded market requires a unique approach and a deep understanding of what customers value. These repeat winners have crafted distinctive strategies that resonate with their clientele, creating loyalty and setting them apart from the competition.
Sometimes it’s a matter of focusing on what makes sense, according to Moose’s Tooth co-founder and owner Rod Hancock. “You know, I don’t think we think about it,” he says. “Obviously, any business will look at their competition, but at the same time, we just try to do what we do well and take care of our staff. From the health insurance we offer even to part-timers, competitive pay, and extra benefits. We make all of our food from scratch. When you do those things and put it together well and timely, it usually works out. I think, without consciously making a decision to be the best, you’re just trying to be a good, wholesome place, and it works out.”
Outside of BOAB, Moose’s Tooth’s success is evident from its jam-packed parking lot, long lines of eager diners, and enough notability for a Wikipedia page. “It’s a bit unusual, I guess, but we never really thought about it or planned it that way,” Hancock says. “If you looked at our original business plan, it’s just so funny. You could have never dreamed up what Moose’s Tooth has become, but we just continued to strive, move ahead, improve, and add on when we needed more space. Slowly, you’re creating this thing that is now considered an institution, but it’s not by design that way.”
Standing out is sometimes not a matter of the product but of the organization’s values. Kaladi Brothers’ Retail General Manager Marvin Argueta believes that explains the iconic Anchorage coffee roaster’s success. “Kaladi Brothers has always provided delicious coffee, great customer service, and a welcoming environment, but I believe what really makes us stand out is that we’ve always given back to those very customers that have allowed us to get to where we are now,” Argueta says. “During the summer months, our community coffee truck goes to several events a week in the Anchorage area handing out free drinks to all that stop by. Year round, we fulfill donation requests for coffee, goodie bags, and free drink cards for hundreds of events.”
To top off those charitable efforts, Argueta adds, “We start every year with an event we call Dale Tran’s New Year’s Day of Giving, where we donate 100 percent of our coffee drink sales on New Year’s Day to a local youth-focused charity.”
As in the coffee brewing business, brewing beer is about fighting for the customer as much as the bottom dollar. That attitude has kept 49th State Brewing in every BOAB edition. “I truly believe that what sets us apart is this tenacious desire to fight for both the survival of our business and the guest experience. Being there on the good days, the bad days, and even when we’re forced to close, we adapt—by opening outside and becoming a cornerstone for our community,” says David McCarthy, founder and CEO of the Healy-based hospitality company. “The community rewards us by supporting our business in return. The average guest understands the challenges we face with rising labor costs, a reduction in the labor force, and increased food costs. Everyone who visits our business sees this. What makes us different is that we fight not just for the business, but for our guests every day. We fight to keep prices down and maintain a value proposition better than other businesses.”
“I learned very early in my career that changing with time is good, but being able to change every day while maintaining quality and standards takes you from good to great. Some of the greatest restaurants in the world create a new menu every day,” McCarthy says. “Our industry is built on the concept of adaptation. You have to adapt to the produce coming in the back door, the weather, the environment, and guests’ demands. Over the last five years, it has become embedded in the fabric of our company that adapting is essential for survival in our industry. The need to adapt cannot be passive; it must be actively pursued as part of our business strategy to navigate the daily challenges we face.”
At First National, too, history has shown an unwavering commitment to adaptation. Lawer says, “Despite challenges that come our way, our team never loses sight of First National’s mission, written by my grandfather, Warren Cuddy, in the 1940s—to safekeep deposits, provide financial services to our communities, furnish employees with competitive salaries and a pleasant working environment, and earn a proper return for shareholders. This mission was a cornerstone of my pop’s leadership when he became president in 1951, and it continues to guide us through times of uncertainty and change.”
Now in its second century of doing business in Alaska, First National has navigated plenty of uncertain times. “For First National, resilience is not just about meeting challenges; it’s also about growing from them. The resilience needed to shape a better tomorrow for Alaska is a marathon, not a sprint. Our customers can count on us to adapt and transform, with purpose and vision. It’s a good thing we’re here for the long haul,” says Lawer.
First National actively integrates its staff in the communities the bank serves. “Our employees are the touchpoints throughout the state of Alaska; they are the ones who roll up their sleeves and provide our value-added service,” says Lawer. “They tell us they are proud to work for a business that values our communities and encourages community involvement. We focus on workplace flexibility, comprehensive training, competitive salaries and benefits, and ample advancement opportunities. We understand that culture and satisfaction are ongoing discussions, which is why we conduct bank culture surveys with employees and management to ensure our values are aligned. We have amazing longevity among our employees across all functional areas. Generations of Alaskans have worked—and still work—at our bank.”
Hancock also says Moose’s Tooth has learned from recent challenges, such as the COVID-19 pandemic. “With more layoffs and people wanting to leave the industry due to health concerns or other factors, we experienced more turnover but still managed to keep many important team members,” he says. “The pandemic illustrated how core our values and practices were to our success. We’re still working on getting back to that level of stability, as hiring has been strained and other factors have shifted the job market.”
Embracing its history of innovation, First National plans to improve customer experience both virtually and in person. “We were the first bank in Alaska to introduce a drive-thru teller, one of the first in the country to process checks by imaging, and the first to computerize operations. As technology advances, we understand that expectations evolve. By revamping our traditional branch experience, we aim to continue to create more welcoming spaces, enhance customer engagement, and embrace the latest technology,” says Lawer. “This summer, we plan to launch a complete redesign of our website, FNBAlaska.com, and in 2025 we will roll out a new online and mobile banking platform designed to offer our personal and business banking customers a more modern and seamless digital experience.”
Kaladi Brothers is expanding its capacity to roast Alaska’s favorite beans. Argueta says, “If you’ve been to our Brayton location recently, you may have noticed a big hole behind our current warehouse. We’ve outgrown our current facilities, thanks to all of our outstanding and loyal customers. We’re in the process of building a new roasting facility. It’s been a long time in the making, and we’re excited to see it come to life!”
Moose’s Tooth is embarking on a new venture, as it often has. “We’ve dabbled in lots of other things. Way back in 2000, we launched Bear Tooth [Theatrepub], which is a unique concept from Moose’s Tooth. For instance, we helped design, build, and run the Rock Gym,” Hancock says. “Recently, we had a Foodhall concept that got sidelined due to COVID, but now we have a new project on Dimond [Boulevard and King Street]: a new restaurant that will combine elements from both Moose’s Tooth and Bear Tooth. It’s really exciting to have a new space where some of the team members who have been with us for a long time will have the opportunity to grow and express their interests in food in a new environment.”
And no slowing down for 49th State Brewing. McCarthy says the downtown Anchorage location is evolving. “We’re converting the parking lot next to our Third Avenue brewpub into an outdoor beer garden, as Downtown doesn’t need more parking lots. It will be a licensed facility with a small dog run park, so people can walk Downtown with their dogs, let them run around, and enjoy a beer and sausage. We’ve partnered with Wild Scoops, a local leader in handmade ice cream,” he says. “Additionally, we are opening 49th State at the Rail later this summer. This small, intimate area will feature unique design elements and be connected to our production facility on Depot Drive. We also have plans for Anchorage as part of our broader Northern Hospitality Group, which includes multiple brands like Prospector’s Pizzeria.”
Whether the coming year will include another repeat BOAB appearance is entirely up to the readers’ choice, yet these dynasties continue striving to extend their winning streaks.