We caught up with the brilliant and insightful Alberto Battaglini a few weeks ago and have shared our conversation below.
Alberto, looking forward to hearing all of your stories today. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?
The idea to transform **PONY ESPRESSO** into **PONY COCKTAILS + KITCHEN** came from a realization that the business needed to evolve. l have builted a solid reputation with the café, but over time, I started to notice something. While the espresso side was steady, I saw a growing demand for a more complete dining and social experience—especially with the influx of wine tourists and locals wanting more than just coffee. That’s when the lightbulb went off: we needed to pivot, to expand, to create something that would capture the energy of the area in a whole new way.
The first step was really assessing what was working and what wasn’t. Pony Espresso had a loyal following, but I realized that if I wanted to take the business to the next level, I had to embrace a broader vision. I started imagining a space that was both a local hangout and a destination for visitors—a place where you could get a killer cocktail in a laid-back but elevated setting, and enjoy fresh, globally inspired food without the formality of fine dining. It had to be approachable, but still feel special.
Once I had the idea clear in my mind, I got down to research. I wanted to keep the soul of the place intact, but completely reimagine the atmosphere. The next step was figuring out what that looked like. I started by consulting with interior designers and contractors. The idea was to shift from a café vibe to something more modern, sophisticated, but still warm and inviting—a California ranch style that blended with the local wine country feel. It was important that the space be comfortable for regulars while also drawing in new crowds.
After the design concept was locked in, i began tackling the practical side of things—how to make this vision a reality with the budget we had. Remodeling isn’t cheap.
At the same time, I started diving into the menu. Moving from espresso and light café fare to a full-service kitchen meant working with a new chef, developing new dishes, and testing ingredients. That’s were CDC Jonny McDermott came into play. The food had to match the vibe we wanted to create—simple but globally inspired, fresh, and locally sourced when possible. We spent months experimenting in the kitchen, trying different combinations, balancing flavors, and making sure that every dish was something that would complement the cocktails.
Speaking of cocktails, I wanted to create a menu that would set us apart. The goal was to offer classic world cocktails but with a twist, something people would remember and could come back for it.
Looking back, the transformation from Pony Espresso to Pony Cocktails + Kitchen was a long, demanding process, but it was worth every late night and tough decision. The restaurant today is everything I hoped it would be—a place that brings people together, whether they’re sipping cocktails, enjoying great food, or just hanging out in a space that feels like an extension of the local community. And while we’re always refining things, that initial vision of creating something unique and inviting is what has allowed us to thrive.
Alberto, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I’ve been working in the hospitality industry for as long as I can remember. It’s always been a passion of mine—creating spaces where people feel welcomed, taken care of, and can enjoy incredible food and drinks. My journey started in various roles and it brought me around the world to places like Cuba, Mexico, Brazil, England and more…, from the front of the house to the back, learning every aspect of running a successful restaurant. Over the years, I realized that what I love most is the way hospitality can bring people together. This passion eventually led me to open **PONY COCKTAILS + KITCHEN**.
Over the years I worked with hundreds of people, successful chefs and manager and also not successful chefs and managers. I learned a lot but mostly, the lesson that stuck with me was to learn HOW NOT TO BE one of those I didn’t like.
Been in charge to me means be a leader and help bringing the team forward together rather than demanding a job done and expect it to be done the way I wanted. I believe that Teaching is a crucial part in getting respected by the staff. The team is as good as the weakest link and oh boy if it’s true!
I have been very lucky that my mentors where old school type of persons and they really pushed me to be better and learn something new everyday.
Can you share a story from your journey that illustrates your resilience?
When I first moved to London, I didn’t speak much English, and that made everything—especially working in a fast-paced restaurant—so much more challenging. Back in Italy, I had experience in hospitality, but when I arrived in London, I realized I was stepping into a whole new world. Not being able to communicate fluently made me feel like an outsider. It was overwhelming. The staff spoke quickly, orders were rushed, and I had to figure things out based on gestures or by watching what others were doing. It felt like a huge obstacle just to keep up.
One of the toughest moments came during my first week in the kitchen. I misunderstood a simple order and sent out the wrong dish. The head chef was furious, but instead of getting frustrated or giving up, I realized that this was just another challenge I had to overcome. That night, I went home and made a commitment to myself: I was going to learn English no matter how long it took.
So, I started from scratch. I immersed myself in the language in every way possible. I would stay up late studying vocabulary and phrases, practicing with coworkers during breaks, and even watching English TV shows with subtitles to get the hang of conversational language. Every shift, I learned a new word or phrase, and while I still made mistakes, I made sure to keep improving. I could feel myself getting more confident as time passed, and I started to understand more of what was going on around me.
The turning point—the moment I really felt integrated—was during a particularly busy night. The restaurant was packed, the kitchen was buzzing, and orders were flying in. But this time, instead of feeling overwhelmed, I was right there in the flow. I remember the head chef shouting out orders in rapid English, and I understood every word. I was moving seamlessly with the rest of the team, communicating with both the kitchen and the front of the house without hesitation.
At that moment, it hit me: I wasn’t just surviving in this foreign environment—I was thriving. It was such a powerful feeling of accomplishment. That night, after the rush was over, one of my coworkers came up to me and said, “You’ve really got the hang of it now.” It might have been a simple comment, but for me, it meant the world. It was a validation of all the hard work I had put into learning the language and adapting to this new life.
From that point on, I felt like I belonged. The language barrier that had once made me feel like an outsider had become something I had conquered. It was an important lesson in resilience—learning that no matter how big the challenge, persistence and determination can break down even the toughest barriers. It made me realize that, with time and effort, you can adapt to any situation, and that gave me the confidence to pursue even bigger goals in my career.
How do you keep your team’s morale high?
Managing a team and maintaining high morale is all about balance—balancing leadership with empathy, clear expectations with flexibility, and hard work with recognition. Over the years, I’ve learned a few key strategies that help keep a team motivated and performing at their best:
The way you carry yourself sets the tone for your team. If you’re calm, focused, and committed to high standards, your team will follow that lead. Show them what’s expected, whether it’s being on time, maintaining professionalism, or going the extra mile for a guest. Your actions will speak louder than any instructions you give.
One of the biggest contributors to low morale is unclear communication. Be upfront with your team about your expectations, their roles, and what success looks like. At the same time, be open to feedback and listen to your team’s concerns. Create a space where people feel comfortable speaking up and sharing ideas. When team members feel heard, they feel more valued.
Everyone likes to feel appreciated, and recognition goes a long way in maintaining morale. Whether it’s a simple thank you, a shout-out during a team meeting, or small incentives for exceptional work, these gestures can have a big impact. Recognize both the little things and the big wins. It shows that you notice and value your team’s efforts.
Work-life balance is a key. In hospitality, it’s easy for burnout to creep in. Make sure your team has enough downtime to recharge. Respect their time off, try to be flexible with scheduling when possible, and ensure that no one is consistently overworked. A rested team is a happy, more productive one.
And you know, Conflicts and challenges will arise, but how you handle them makes all the difference. Be quick to address issues before they snowball, and do it in a way that’s firm but fair.
THE MOST important lesson to learn As a manager is to stay humble and approachable. Be someone your team feels comfortable coming to with concerns, suggestions, or even mistakes. If they know they can approach you without fear, they’ll be more open to collaboration, which boosts morale and fosters a stronger team dynamic.
Ultimately, managing a team with high morale is about creating an environment where people feel respected, valued, and motivated to give their best. When you invest in your team, they’ll invest in your business, and that’s how you create a thriving, happy workplace.
Have fun with it!
