Axios Colorado Springs

September 16, 2026
🚂 It's Wednesday, lets ride this train into the weekend.
- Today's weather: Partly sunny and a high of 80.
🎂 Happy birthday to our member Nancy Seckman! We appreciate you!
🏢 Situational awareness: The much-anticipated City Council hearing on the Project Taurus data center development starts at 9am tomorrow at the Pikes Peak Center for the Performing Arts.
- Public comment is limited to 120 speakers who get 2 minutes each on a first-come, first-served basis. Sign up details.
Today's newsletter is 953 words — a 3.5-minute read.
1 big thing: Enrollment declines and budget woes
Colorado Springs higher education institutions are struggling with continued enrollment slumps carving millions out of already-distressed budgets.
Why it matters: Fewer students means fewer tuition dollars to pay for faculty, academic programs and campus services.
State of play: UCCS enrolled 493 fewer students in the class of 2030, a 5% decline from a year ago, preliminary figures show.
- The total — 9,901 — represents the steepest drop in the CU system and marks the eighth straight year of shrinking enrollment.
- Out-of-state and returning students are enrolling at lower levels than previous years, but Colorado first-year enrollment rose 6% and transfers climbed 3%
Colorado College missed its enrollment target for the third consecutive year, welcoming 490 students, 20 short of its goal.
- The shortfall came despite the private college increasing its acceptance rate to 26% — its highest in at least 15 years and well above its peer institutions, the Catalyst campus newspaper reports.
- President Manya Whitaker's strategic plan includes efforts to reduce the acceptance rate back below 20%.
By the numbers: UCCS expects to lose $7.4 million from the slide, in part because students are taking fewer credit hours, the Gazette reported.
- The fiscal impact only adds to the university's woes. In January, the school revealed a $27.7 million budget gap, which it plans to close in five years through job cuts, deferred maintenance and expense reductions.
CC's financial hit is unclear but exacerbated by the fact that 65% of its smaller freshman class is receiving need-based aid, up 8% from 2025.
The big picture: Enrollment declines are a nationwide issue, driven by lower birth rates and less interest in high-dollar higher education.
The CU system's enrollment declined 1.4% overall, in part because of declining international enrollment, the latest figures show.
2. ⭐️ Michelin's impact ⭐️
Now that the Springs is home to two Michelin-recommended restaurants, we're getting our first look at what the recognition could mean for the local dining scene.
Why it matters: Restaurants elsewhere in Colorado have a few years of Michelin experience under their belts — and some lessons for the Springs' newest honorees.
- The takeaway: Michelin can bring a rush of new diners and attention, industry veterans say, but the shine doesn't always last.
By the numbers: More than 72% of 30 Michelin-recognized Colorado restaurants surveyed in late 2024 reported a sales bump — 14% on average, per the Colorado Restaurant Association.
- More 65% said Michelin helped with hiring and nearly 60% with retention.
Yes, but: The long-term payoff is less clear.
- More than half of restaurants included in both the 2023 and 2024 guides reported flat sales year-over-year.
Zoom in: Allison Anderson, Beckon's director of experience, watched the Michelin windfall after her Denver restaurant earned its star in 2023.
- The restaurant was booked solid, with 55 to 100 people waiting for tables some nights, Anderson told Axios.
- Months later, its waitlist had shrunk roughly 95%.
The other side: Michelin can bring pressure with the prestige.
- Restaurants surveyed by the CRA reported heightened guest scrutiny and sharper criticism.
- Restaurant Olivia co-owner Heather Morrison said diners can arrive expecting a "Michelin experience."
- "If you're not on that night," she said, "that's real problematic."
Between the lines: Michelin can move the needle, but restaurant owners say it's not make-or-break.
- Blackbelly Market & Restaurant in Boulder saw a modest bump when Michelin arrived, chef Hosea Rosenberg said, and the recognition does attract talent.
- But he and his wife, co-owner Lauren Feder Rosenberg, said their restaurants — including Michelin-recommended Santo — wouldn't materially suffer if Michelin disappeared.
The bottom line: "A Michelin recommendation might get [diners] in the door," Hosea Rosenberg said, "but we got to do what we do every day to keep them coming back."
3. The Peak: Trump-aligned PAC backs Crank
🤑 A super PAC linked to President Trump has spent $450,000 to help Republican U.S. Rep. Jeff Crank in the 5th Congressional District, an eye-popping sum that shows the GOP is worried about Democratic challenger Jessica Killin. (Colorado Sun)
💰 Colorado Springs will receive about $11 million in FEMA grants to repair water drainage systems damaged by severe storms and to restore the Cottonwood Creek floodplain to protect against floods. (KKTV11)
💸 The Pueblo City Council voted Monday to reject a $885,000 request from the Da Vinci Museum for improvement projects, including construction of a cafe. (Gazette)
🤢 Pueblo officials say 3 million gallons of raw sewage flowed into the Arkansas River before the discharge was discovered a day later. (News5)
4. 👀 Your surprise dinner plans
Axios Social Club brings together curious locals for good food, good conversation and a night out with people you might never meet otherwise.
How it works: Take a quick quiz, reserve your seat and we'll match you with five fellow locals at one of our favorite restaurants.
Here's the twist: You won't find out your restaurant or dinner crew until the day of the event.
- After dinner, all the tables meet up at a surprise afterparty.
If you go: Join us at 6:30pm Oct. 6 in Colorado Springs.
- Tickets are $15.99 per person.
- Food and drinks are purchased separately.
Come hungry. We'll handle the rest.
🙏 John is thankful for the outpouring of good wishes after his first-ever car crash.
Thanks to my editor, Gigi Sukin.
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