OK, so I have a looooong list of things that I learned during our first month of operations so in order to not make this post a cure for insomnia I'll try to keep it down to 10 things. So let's jump straight into the list.
# 1: Hire smart and hire once: This is actually a lesson that I learned working for corporate America and I applied it to this start-up.
Hiring someone to work with who hit's all of the success criteria is essential. Intelligent, motivated, a work ethic that will go the extra mile, can make decisions, pleasant, friendly, is not a slave to their phone, loyal to the brand and can shake up a "banging" cocktail.
I needed someone who could essentially do everything that I could do but who would also have some experience behind a bar.
I was lucky to find all of that, and more, with Aurelie.
# 2: Cocktails are complicated and messy: There are often hundreds of recipes for the same drink and getting the right mix is crucial to getting the right taste, and of course, people also have different tastes.
When we opened I was not happy with our Pina Colada, Porn Star Martini, Cosmopolitan and many more. So we experimented at length. Strangely, we created a virgin Pina Colada and then just added Bacardi and ended up with the mix that we liked. So cocktails, lessons learned:
Find the correct recipe which is as close to the original as possible.
Experiment to get it right.
Prepare in advance and be organised.
Use absolutely the best ingredients
Cocktails are sticky - clean, clean, clean!
Use great ice, not the mushy slushy stuff.
Always shake with the open end of the shaker towards yourself, if you end up wearing it, it's funny, if your customer ends up wearing it ...... maybe not so funny.
The above picture is of Jo and a Sex on the Beach cocktail. We use top notch ingredients and make it in two shakers doing a yellow and a red mix. The only thing missing from that picture is the dash of grenadine that we drizzle on top.
# 3: Creating a menu is hard: Even after one month we are still modifying the drinks menu and getting the correct mix of beverages for our customer base is not easy. In the end I went for ...
50 gins,
4 types of vodka,
5 whiskey,
3 brandy,
2 Tequila,
2 Bourbon
Some liqueurs and assorted spirits e.g. Cointreau, Sambuca, Vermouth's, Baileys etc.
A mix of local and international wines.
A blend of local, international and craft beers.
They all seem to be selling well and we will keep adding to the selection.
# 4: I hate Facebook: Facebook (one of their algorithms) have suspended me personally from advertising for an infringement (they don't tell me what) and no matter how hard I try, I cannot get off the naughty step unless I take them to court. Furthermore, I keep getting scammed on META for business with threats of closing my account unless I click on a link in the email message. I am convinced that only robots work at Facebook and META.
# 5: You need XXX ..... :
Everyone has their favourite tipple and they are varied and vast. Favourite gins, bourbons, whiskeys, brandy, cocktail etc. etc. etc. We can't possibly stock them all but we do try our best, for example, the picture shows my initial order of alcohol. We have significantly added specific gins, bourbon, liqueurs and brandy by request.
# 6: Experience is invaluable: The support that I have had from Gabriel, Sophia and Claire has been invaluable. I hit situations that crop up every day and the solution is usually only a chat or a Whatsapp question away. Choose the right people to partner with. If I had gone down this route solely on my own it would have been much tougher. Thank you Gabriel, Sophia and Claire.
# 7: Start trading A.S.A.P. : We opened on December 1st 2023 and there were still a million things to do. However, that million things, in my head, were not really show stoppers and although we were not 100% ready people have really appreciated us opening and are enjoying the MORE Social experience.
# 8: It's hard work: Aurelie and I have been working long days during December. Given that I went for a 14 day Covid break (we flew in to the UK, I had it, then Karen had it, then her dad had it then we flew home), Aurelie managed the bar on her own during that time. A typical day is arrive at 12.00, clean and prep for opening, open and do your thing, then close and wrap things up, get home at 11.00 or 12.00 or sometimes later. We have moved onto a split shift of "earlys" and "lates" now so things should get a little less tiring.
# 9: A supportive partner is essential: Making a project like this work is 100% dependent on having the "buy in" and the support of your partner. Karen comes into the bar two or three evenings a week to just chat to people (and have a sly Prosecco). Also behind the scenes she is a great ideas person, she washes drying towels, she preps my lunches for me and probably most of all she doesn't complain about the lack of personal one on one time that we have lost. Thank you Karen. x
# 10: We are on track for getting it right. Based on feedback from people who have visited MORE Social, I think that the comment that stands out the most, is that this type of venue was what was really needed in the area. Now I'm not saying this just because it validates my business plan, it is just what people are telling us. People are also saying that they like the location, the atmosphere, the old stone building, the beverage product selection and quality and the friendly service.
I could add in an 11th one here to say that Cyprus banks are very frustrating but I think you all know that.
Thanks for reading and if you haven't dropped in to see us yet then I hope that you remedy that soon.
Take care everyone and happy new year.
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