Pour yourself a drink, you might need it.
The trio own and operate two bars in New York and Jersey City and are working on a third.
Tell us about your current position, and how long youve been at it.
Adam: My name is Adam Fulton and Im the Creative Director & Founder of Den Hospitality.
As a group we are opening intimate bar-centric hospitality properties in the greater NYC area.
What drove you to choose your career path?
How did you go about getting your job?
What kind of education and experience did you need?
Adam: People in the hospitality industry come from every possible background.
There are also people that go to hospitality schools and come from a business-first mindset.
I wouldnt say there is one right way.
I personally studied Marketing and Finance at NYU and launched a marketing agency after that.
I think the industry is all about being great at collaborating.
Did you need any licenses or certifications?
I imagine the bureaucratic aspect of opening a bar is quite a hurdle.
Adam: The biggest part of opening a bar or restaurant in NYC is securing a liquor license.
There are attorneys, paperwork, background checks and community boards that must welcome your idea into their neighborhood.
What kinds of things do you do beyond what most people see?
What do you actually spend the majority of your time doing?
Gavin: Most of my job is behind the scenes, not during operational hours.
I need to confirm inventory is stocked, machines function properly, and attitudes are pleasant.
I spend the majority of my time planning, running errands and worrying.
What misconceptions do people often have about your job?
Adam: In general, I get a lot of assumptions that Im out late every night.
Really, my job is much more of a normal format.
My partners who handle operations are a different story though!
Gavin: That its glamorous.
A lot of dirt and unpleasantries are beyond the guests perspectiveto create a functional and fun atmosphere.
Truthfully, I love it all.
What are your average work hours?
Gavin: Im not the one serving the guest as much as I used to.
So, I no longer have the 4am closing nights but my hours are certainly later than Adams.
Adams an early riser and an early setter.
Im late and late because I like to have the pulse of the spots at various hours of operation.
I oversee all the operations; observing different employees on different days and hours.
So, Im always popping in to get a feel.
Work bleeds into life, but at long as there is passion to the work then thats okay!
What personal tips and shortcuts have made your job easier?
Im learning it slowly.
What do you do differently from your coworkers or peers in the same profession?
What do they do instead?
There isnt one right way to own a bar or restaurant.
I think everyones setup is a little different.
Sometimes the chef opens a restaurant, or one guy does it all and has no partners.
We have a few talented partners that all do different things.
Im not saying thats reinventing the wheel, but its what works for us.
Gavin: I think what I did prior to being an owner distinguishes me.
I went to school for hospitality and Ive never had a single job outside of the industry.
Ive seen a lot and when things happen outside of my scope, I seek advice.
I have no shame in asking for help.
I also live and breathe the industry every day.
If Im not in my own establishment, Im in someone elses.
I think other operators are more hands on and micro manage.
I give my employees more discretion than most in the profession.
Most places are extremely structured which is essential.
I think that allows more room for personality and character to a place and every day is different.
Do you ever get behind the bar yourself?
Gavin: Sadly no.
I wish I had the skills of my employees.
I envy owners that are ambidextrous in that way.
Whats the worst part of the job and how do you deal with it?
Gavin: Not pleasing everyone: employees and guests.
I think they just wanted me to study for my midterm but theres some truth in that.
Some employees wont like the shifts they get or their wage or my management strategy.
And I do my best to just everyone.
But I commit my efforts to trying to do so every day.
Adam: Dealing with negative criticism or an unhappy guest experience is tough.
It was something I really had to learn how to navigate right when we opened.
Its really hard to hear that.
Obviously we want to fix every issue and provide an amazing guest experience, but sometimes things just happen.
Its important to look at those isolated issues in a vacuum.
If they become a trend, then its a different story.
Whats the most enjoyable part of the job?
If theyre happy, then chances are the guests are happy.
A lot of people make a run at open their own bars or restaurants and quickly fail.
What do most people do wrong?
Adam: There are so many factors that could lead to a bar or restaurant having a tough time.
Most of the time its about rent in NYC.
Its really hard to find good deals where the economics of a restaurant or bar actually work.
Being conservative and honest in projections I think is the biggest issue.
Is opening a bar in NYC a different experience than other cities?
Id imagine theres more attention and scrutiny, if nothing else.
The amount of media, blogs, and Instagram accounts that cover the industry now is staggering.
But its great too!
I think while that may bring scrutiny, it also brings attention and excitement.
The most unique aspect of NYC is the exploding commercial rents.
You really have to have all your bases covers and your numbers buttoned up to compete.
What kind of money can one expect to make at your job?
Adam: The structures in the industry really vary.
How do you move up in your field?
Adam: It really depends on goals.
One option might be to open more properties, or larger, more high profile properties.
Many hospitality companies want to get involved with hotels and provide food and beverage in a hotel property.
I think just doing what you enjoy is enough moving up, whatever direction that takes you.
What do people under/over value about what you do?
What advice would you give to those aspiring to join your profession?
Adam: verify you have a passion for the industry first before jumping in.
There are ups and downs, ego knocks, critics and long hours.
If youd like to share your career, email us at[email protected].
