We recently connected with Kyle Scott and have shared our conversation below.
Kyle, thanks for taking the time to share your stories with us today So, naming is such a challenge. How did you come up with the name of your brand?
For myself it was no doubt going to be River of Syrup. I wanted to pay homage to my Grandparents who would host family dinners where all of our families would get together. My Grandmother would cook some amazing meals, my favorite being chili verde. What I remember most was how it brought all of my aunts, uncles, and cousins together. Everyone who walked into their house family or friend would always leave as family due to how warm and welcoming they were. It was the bonding over what was prepared that would continue to bring our family closer. It is something that I wanted to replicate when deciding to start my business. I wanted to create an environment no matter where I was tending bar, where strangers would become family while enjoying the experience I was creating with cocktails, conversations, and ambience. So putting Love and care into what I do is only a reflection of what my Grandparents shared with me, and now I am able to share with others.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
I was raised in California and the oldest of 5 siblings. I have 2 amazing parents Barbara and Charles Rivers. 3 simply loving sisters Janay, Breanna, and Tia. As well as a loving little Brother C.J. I was raised playing sports: Football, Basketball, Baseball, and track. I was also involved in many clubs such as; chess club, science club, debate, and theater. So needless to say I was very active, and also just a very curious individual.
That curiosity was something that I felt manifest a little more while attending college and majoring in Kinesiology. While attending college in San Diego. I started working as a bar back at a steak and sea food restaurant called Lou and Mickeys. That is where I started gaining a greater interest in bartending. Watching the bartenders work I felt they were the Goddesses/Gods of the industry. They would make cocktails, conduct flawless service, and hold conversations while making it look effortless. That’s when I knew I wanted to do what they were doing. for myself it was comparable to watching a Decathlon, but for the restaurant industry. So that’s when I started to pursue the craft. Not fulling understanding that there is an ego that comes with this particular position. So came across A LOT of gatekeepers. So I knew i’d have to figure it out myself. So for sometime I was an autodidact bartender. It wasn’t until almost 7 years later until I came across my mentor Christopher Longoria, who redefined my skill set, and helped me become the bar man I am today.
While working with Christopher he shared the art of working a bar that extends well beyond a good cocktail. How to meet your guest needs, anticipating your guest needs, and also how anything is possible in a cocktail it’s up to us to find the balance. His teachings were intense, but I am more than proud of myself for sticking it out because his teachings also transpired beyond the bar. Now i’m honored to have the ability to share my growth in this industry with others.
I have had the privilege to run bar programs in San Francisco, Hawaii, and now Austin. Then the birth of Rivers of syrup came along. Where now I have the ability to curate bespoke cocktails/menus for local restaurants, as well as Private events. I have been enjoying every second of it. I pride myself on the ability to think outside of the box when curating a menu/cocktails, there will never be the same experience due to I will be making said menu/cocktails based on your personal flavor profile. I am open to all thoughts and ideas, and hopefully I will continue to exceed expectations.
How’d you build such a strong reputation within your market?
My competitive nature and my resilience. Playing sports growing up has taught me the biggest lessons we will learn are from our losses not necessarily our wins. I have learned how to understand different strategies based on what didn’t work and how to adjust. We currently live in a microwave society where everyone wants to be successful immediately, and not willing to adjust and put forth the necessary work to achieve the goal. I find that being adaptable and personable has helped me build tremendously. For my business word of mouth is paramount, and for them to see the care and love i place in my craft. It’s easy to have an idea, but as a small business owner what am i willing to sacrifice to ensure the growth of my business? For me that answer is easy especially when my name is at stake as well as my Grandparents. An analogy I have used in the past is are you willing to hire someone who spends 10 minutes a day building your house because they aren’t willing to make any sacrifices to complete the house? Or someone who is willing to work all day to make sure the house is complete and done correctly? That’s the mindset I have with not only making sure the job is done, but also making sure it will exceed any standards.
Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?
Oh wow this is a good one!!! For the longest time I wanted to be a mixologist. I thought they where the coolest part of the bar industry. Going into high end cocktail bars and every mixologist looked the same. They all had the aprons, slick hair, glasses, bar full of tinctures for a variety of different cocktails. Let me tell you I thought that was the coolest, and I wanted that!! Come to find out while sitting at those bars all they could talk about is cocktails, and soon discovered how one dimensional they really are. I had to unlearn it because there is more to myself than my passion for the craft. Also understanding that majority of patrons could truly care less. Now how you can relate to a patron at the bar is what creates the overall experience. You never know what someone is going through when they enter your space. They could be celebrating, meeting a first date, or even mourning. So you have to become a Bar person aka a chameleon and have the ability to adjust your personality to ensure everyone is catered to and can enjoy the experience. A cocktail brings them in, who I am and my versatility makes them comfortable and wanting to come back. So yeah not a mixologist at all, just enjoy being a bar man!!
Contact Info:
- Website: https://www.riversofsyrup.com
- Instagram: @riversofsyrup
Image Credits
ckmarleyphotography