We recently connected with Dave Wies and have shared our conversation below.

Dave, appreciate you joining us today. What’s the backstory behind how you came up with the idea for your business?

Dave: We kept working for other people and trying to make their dreams into reality. And along the way watched a lot of people’s dreams succeed or fail. All the while watching the details and trying to figure out how we would do it differently. As time went on, we started to put together a business plan that was picked up and put aside for years, but the timing was always wrong. Then the timing started to work, we had other people that wanted to join us, and we started looking at places. And with different places the business changed – first it was a brewery, then an event space, and then finally a cocktail bar. We wanted a place like the cocktail bars we liked in other cities.

Derek: Pretty much what Dave said. Too many years of working hard for other peoples success while feeling left out. We started creating a plan to venture out on our own when the time was right. The concept was flexible as long as we were creating an atmosphere and vibe that was inviting to guests and collaborative in nature with our employees. A place where people could flex their creative muscles was important. There’s a lot of satisfaction in creating a cocktail or experience that our guests enjoy.

Dave, 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?

Derek: I’ve been in the service industry for a long time. I’ve been a cook, a brewer, and a bartender. At the core of it all I get a kick out of watching someone enjoy something I’ve helped create. Whether it be a dish, a beer, or a cocktail I want people to walk away from the experience feeling satisfied and that thought and effort was put forth. I also like to get weird with flavor profiles and the cocktail world has a lot of flexibility for creativity, so it’s nice to get people to question what pairs with what.

Dave: I worked bartending almost as soon as I turned 21. First in college bars, then sports bars, and eventually a high end whiskey and beer bar. I really liked how a good bar could make everyone feel at home and comfortable. Eventually I moved to sales, but found myself wanting to come back to taking care of others more. So now that we have the bar, we really wanted to make a place that everyone would feel welcome and also a place where they might try something new or different than their usual drinks. It’s a lot of fun to figure out what someone will like and seeing them enjoy a new experience.

Have you ever had to pivot?

Derek: Honestly my entire adult life has been full of pivots of some sort or another. I went to school for Archaeology and had even done some work down in Mexico on a site. That was the goal and dream. Covid happened while I was continuing my education so everything went on pause. I tend to let the universe point the way so to speak. So when I was offered a GM role at a local brewery I took it. While there I trained with the head brewer and eventually took over for him when he left. Before this I had no interest in making beer or the process, just liked drinking it. I thoroughly enjoy the positive response when you nail what you were trying to accomplish taste wise and the experience it creates. While I had bartended for years it wasn’t until this that I embraced the creativity and art of the industry. So when starting our own place that is one of the keys points of focus.

Dave: With this we had to pivot a lot. When we started looking at different spaces, we had to keep re-thinking our concept. Different sized rooms and capabilities kept changing what we wanted to do. First spot we liked had a big blank canvas feel to it, and we wanted to have it change a lot. The next place was more of a club atmosphere. Another we thought it might become a gastro-pub with a nano brewery attached. I’m a planner, but I’ve learned along the way that nothing is sacred. If it isn’t working, then change it.

How do you keep your team’s morale high?

Derek: There are always ebbs and flows to the morale of a team in the service industry, but I think most part it comes down to respect and communication. People should be comfortable their ideas and concerns with you and your managers. Negativity and animosity usually sets in when people don’t feel comfortable expressing themselves. I think collaboration is important and a sign of respect for the team, their ideas, and feeling heard. Everyone on the team brings something to the table that makes your place what it is, and it’s important to highlight that.

Dave: Enjoy as much of it as possible. Laugh at as many mistakes as you can laugh at. And try to do it all together as much as possible. Clamming up when you’re having a bad day doesn’t allow your team to help you out of it. And let others in to share the great moments and days.

Contact Info:

• Website: https://bewareoftheleopardkent.com
• Instagram: bewareoftheleopardkent
• Facebook: beware of the leopard kent

Image Credits

Donnie Rankin