Honestly, if you had to take a shot for all the times you or a friend have said, “Man, we should open a bar!” how drunk would you be?
Most of us have had this dream, usually as we’re sitting at a bar, likely after spending eight sad hours sitting under some harsh overhead lighting in standard-issue desk chair in front of an equally harsh computer screen.
But should you really? You have no idea how to run a bar. Being good at drinking does not make you good at running a drinking establishment. The only applicable experience you might have was pouring pitchers of PBR in college (sorry, fellas, stirring up some cocktails at a house party doesn’t count). So you order another beer, go home, and then go back to work the next day.
That’s the difference between us and Steven Baird, a 35-year-old former cubicle dweller who just opened his first bar, Clinton Hill’s new Cardiff Giant, after saying bye to the 9-to-5 grind at his accounts payable job in favor of following this dream.
Baird, who’s also the manager of Owl Farm, a Park Slope bar known for having an eclectic and constantly-changing draft list from around the world, sat down with Brokelyn at his new spot, where all the product is from New York State (more on that later), to tell us how he did it.
And, like so many New York success stories, it started with an unpaid internship (of sorts). (more…)