We caught up with the brilliant and insightful Ken Dillon a few weeks ago and have shared our conversation below.
Ken, looking forward to hearing all of your stories today. What’s the backstory behind how you came up with the idea for your business?
What if there’s a way to enjoy great quality local wine, reducing or eliminating waste, and without having to pay a high price? I spent a couple of years involved in many restless nights of excitement and doubt, learning from local bars, restaurants and wineries’ menu and drink pour offers and what vessels contained them. I was seeing a trend of many bars and restaurants, and some wineries’ offering at least one keg wine-on-tap for a glass pour option. However, sometimes when I received a wine pour from a bottle I sometimes asked, “when was this bottle opened, and what happens to all the empty glass bottles?” It’s great when you know the wine being poured in your glass is fresh and high quality, but it’s another feeling when your wine may taste a little ‘off.’ I totally understand that an off wine is not generally the wine’s fault as human error can play a significant role in a wine customer’s experience.
In Seattle, we’re fortunate we have recycling facilities that can process glass bottles. However, there can be limitations/restrictions to processing if the glass is cracked or broken, food-stained, etc. And knowing this fact that is when things started to shift into a higher gear for me. Why not offer most of your wine pours through keg wine, and let it be an alternative to glass bottles and the norm for some people?
Seattle can be considered an eco-conscious city compared to most other cities in our country, where almost everywhere you look there is a sustainable approach or focus that small to large businesses practice and city administrations have implemented. Based on this fact alone and after a long search, I was surprised that no other business in the city or region has already made a keg wine-on-tap business a reality I imagined a bar and shop lined with taps ready to pour wines from all over WA state, sharing our and local producers’ stories in a warm and inviting atmosphere. Of course, there were many other questions and factors that I had to research and consider as to why a business like this has not already been established.
I know the practice of bottling wine in glass, cork, fixtures, and labels will continue to be practiced by many, including me, and it will last a long time in our wine world. I do not want to reinvent the wheel; I want to provide an opportunity and introduce as many people as possible to different vessels that have a lower carbon footprint, maintains the integrity and quality of the wine when stored and utilized in an appropriate space and time. When I can be intentional about how many bottles versus kegs we’re producing, our purchases, sustainability, and waste management practices, then a little goes a long way in fulfilling our mission and values.
When wine is produced and contained in a stainless-steel keg, we save at least 95%(!) carbon footprint compared to regular glass bottle wine pours. The keg wine is dispensed with pressurized inert gas, which keeps the wine safe from spoilage and allows the consumer to enjoy consistently high-quality wine with each pour and until the last drop in the keg. Furthermore, stainless-steel kegs are virtually infinitely reusable. Keg wine eliminates the need for glass bottles, cork, foils, screw caps, fixtures and labels and converts at least 26 of those glass bottles to one vessel (a 19.5 L keg) to contain and dispense the wine. Additionally, kegs reduce the storage space, weight, labor, and transportation requirements, which often translates to overall reduced production costs. Those costs are the immediate up-front costs, and the longer-term costs and impacts on the environment and waste management. I saw this as a win(e)-win for all.
It’s no secret that many other countries in the past several decades have utilized keg and larger format vessels to contain and dispense wine. You could bring your empty container (growler) to a bar or wine co-op, and sometimes you wouldn’t even have to enter the building as there would be a wine dispensing spout on the outside of the building to fill up your container. In 2016 and through 2018 the US economy seemed to be getting stronger and after several years of research, planning and making moves to gather more information and firsthand wine retail and service experience, the timing seemed right for me to launch into a new business venture in Seattle.
Our ‘new-to-Seattle’ reducing carbon footprint, keg wine-on-tap, and sustainable small business concept seemed like a perfect way to introduce as many people as possible, from the eco-practiced to skeptics, to how consistently high-quality wine can be curated and enjoyed in both a different and familiar way. Our showcase is that high quality wines go through the entire fermentation and large format aging processes before it hits the standard packaging aka glass bottle, but in this case the packaging is a keg. Instead of the standard glass bottle, popping corks and unscrewing caps and tossing the empty glass bottle in the recycling, we use kegs that are often reusable, and if not then they can be recycled.
Some may ask, “how long does the keg wine last, or what if I wanted to age that wine for a year or more?” Untapped keg wine lasts at least 1-2 years and tapped kegs can last anywhere from 3-6 months when properly equipped and stored. Most bottled wines that are made and released as “ready-to-drink” in our country are made for just that reason – once you see it on the shelf, most wines you will purchase are made to be enjoyed now or within the next year or two. It is very unlikely a year from when you purchased the wine won’t give you much more ‘maturation and complexity’ than you may be seeking. However, if you are regularly aging your wine for more than a year or two, then a glass bottle with regular fixtures is a wonderful solution. But we beg the question, “how often are you aging your wines more than a year or two?”
As a result, I persisted on what started as a figment of imagination and piece of scratch paper to developing a clearer concept and drafted business plan. Many ideas and local, regional market analysis seemed to be aligned with our business concept and model, and it was full steam ahead from 2016 to 2018. We moved methodically throughout the years with the persistent thought of “what if someone else launches this concept before us in Seattle?”
Through hard work, perseverance, fate, and fortune, we were able to host our first event on September 14, 2018 — Footprint Wine Tap was born and open for business, which made us the first and only keg wine-on-tap bar restaurant in Seattle and the region.
Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.
I feel I am a natural born leader and fighter for all things good and am set on exploring all options to live my dream. We all have many dreams, but do we ever really get to live them? I was born in WA and have lived on the US west coast my entire life. I’ve always been fascinated with science, and passionate for art, music and singing. This led me to study Biological Sciences, Ecology and Vocal Music Performance. After a long Seattle vacation in 2005 I knew Seattle was the place to call and return home. I relate somewhat to being a salmon, born in the area, grew up elsewhere, and now returned, perhaps instinctively to live life to the fullest.
In 2006 I moved to Seattle and took a volunteer opportunity at the Seattle Aquarium and professional opportunity in HR. Who knew an HR opportunity would be a 10-year career?! Simultaneously interpreting marine life sciences for guests and managing administrative functions for thousands of employees and business resources, I dabbled in being a host for blind wine tasting and food-wine pairing events with friends in my spare time. Like my scientific and artistic background, getting acquainted with wine over many years led me to see how wine can be a great example of blending and balancing science and art.
In 2014 I began a deeper journey of wine exploration, and my passion grew with every experience. I did not want to settle my ambitions to what’s already being done and considered the norm, safe, traditional etc. when one perceives and enjoys wine. I’m thinking outside the box, or in this case, bottle. Most of what wine consumers drink are considered ‘ready-to-drink’ younger wines and wines that were purchased within a few days.
I wanted to be more involved with wine in my everyday life, and not just be a fun hobby. A lot of conjuring up images of what a potential wine future could be, I started by looking at what I want, but then, it became more apparent to focus on things that I do not want. I could not compromise my philosophies, values and being authentic to myself and others, and practice reducing and eliminating waste in all aspects of life. From my late teens I began the journey of asking more questions as to “where does waste go and what are the impacts” and practiced purchasing consumables that had a lower waste impact on the environment.
In late Spring of 2016, I left my HR career to fully immerse myself in the wine industry. My HR departure was both exciting and nerve-wracking for the fact that I knew I had to follow my mind, body, and soul, however, I also knew that very few people in the wine industry looked and were like me, or at least as far as I could see and tell. As a Black, Asian, and queer person growing up in parts of the world that were predominantly White, straight, and cis-male dominant I knew my personal and professional journey in the wine industry would continue to pose great challenges.
I got my humbled roots started as a Tasting Room Associate at one of the largest and well-known WA wineries at the time, over the next 2 years I worked my way up to Lead Associate and over to different wineries, tasting rooms and found my temporary plateau as Bar Manager at a classic Seattle Wine Bar.
It was almost exactly 2 years since I stepped away from HR when I signed my lease agreement to what will soon become a dream venture brought to reality. I believe much of my early growth and success in the wine industry was because of my diverse professional, personal and academic backgrounds that were directly related to business, administration and organization, interpersonal relations, scientific methods, artistic expression, and creativity, and how and when to balance and blend all areas at any given time.
Although keg wine-on-tap glass and flight pours are at the forefront of our brand and business, we offer simple yet high quality food made-to-order, and additional alternative wine packaging for our Memberships and Retail such as Growlers, Bota Bags/Boxed Wine, Tetra Paks and Canned Wines. These all have a lower carbon footprint, where some are reusable (virtually infinitely) and others can often be more readily recyclable than glass bottles. We are one of the few wine bar restaurants in Seattle and the region who offers local wine Growler Fill-Ups as regular and rotating selections year-round for customers.
Moreover, I have started making our own low intervention wine that gives us an even greater opportunity to lead the wine production from vine to wine and continue to find ways to reduce our carbon footprint. As a winemaker working directly with grape growers, I become an even better storyteller and strengthening our connections to the amazing people who tend to our local agriculture.
A lot of what we do and what we are all about is only successfully gained through education with our guests. As much as we are here to sell and serve our products, brand, and business, we act as guides to our guests, imparting and sharing knowledge via a full sensory wine and storytelling experience. We love to discuss where our grapes come from and why our curation process is unique compared to other winemakers, wine bar restaurants and shops.
We are highly involved and invested in our community where we regularly focus on local wine producers from boutiques and newly emerging wineries to individuals with unique stories. We also highlight local micro-, small businesses, and artists through our daily operations with word-of-mouth advertisements, art displays, promotions, recurring marketing plans, public and private events. We co-host Wine Tastings & Live Piano nights, and we’re looking to either re-launch our Cabaret Sing-Along nights or create a brand-new music series event soon.
Moreover, with the launch of our inaugural house-produced wine, 2022 Rosé of Syrah, we give back a portion of all Rosé proceeds to local BIPOC LGTBQ+ non-profit organizations like Lavender Rights Project, with our future goals of highlighting other local non-profits that are near and dear to our mission and values.
As the first (self-identified and representing) Black, Asian, and queer winemaker in WA State with a unique micro business concept and model, I am gently pushing the boundaries to not only what is possible in the bar restaurant, hospitality, and wine industry, but I am intentional in being visible, representative, inspiring and supporting others that look and are like me.
Lastly, our space design captures a modern and rustic, old-world, and new-world feel, utilizing existing elements and building on the foundation, all the while paying attention to what materials could be re-claimed and re-purposed. Working with a smaller yet cozy space we knew maximizing the potential for a versatile space was key in a successful flow of feel and operation. We are so happy with how the space turned out and love talking to guests about all the different elements that went into creating the space. The space is designed to make the guest feel immediate warmth and invitation from first time wine explorers to seasoned professionals, or simply anyone who wants to join us for a casual good time and experience.
We pride ourselves in bringing a casual cool attitude about wine and at the same time if you want to get technical and “geek” out about wine then we can hold our own too. Our versatile space design allows you to immediately enjoy a glass while you work or read, have a date night, catch up with friends any night of the week, enjoy a live music and wine tasting public event, or host a private event with 50 of your closest companions.
Can you tell us about a time you’ve had to pivot?
The term ‘unprecedented’ has probably been utilized more in these past several years than ever in our recorded history. And just by mentioning this term, 99.9% of the people reading this will know exactly what that term relates to. When covid struck the world in beginning of 2020, most people did not think we would be surviving through a pandemic nearly 4 years afterward. With so many unknowns, unpredictability, and officials trying their best to learn and execute the best and safest health strategies for the foreseeable future, I too was trying my best to learn and execute what needed to happen next based on local and universal events.
Like the term unprecedented, I believe I’ve used the word ‘pivot’ more times since the pandemic than I have ever used it in my entire life. March 16, 2020, the day we were forced to shut-down for dine-in services was our first big pivot moment. Although we always offered retail and takeaway options for commercially sealed packaged wines and food order, we did not have an e-commerce platform for anyone who needed remote access to our retail stock.
We spent a few days capturing and uploading images, writing tasting notes/descriptions for each of our products, and ensuring the platform and payment processing functioned properly when an order came through. Footprint Wine Tap then needed to figure out a pick-up order system at our physical site since we did not have delivery service accessible and available in the beginning.
A few weeks later were given access to offer a delivery service for wine orders, but with a food requirement attached to the wine order since we were licensed as a “Restaurant.” So, we had to wash, rinse, and repeat the process for delivery service. And because some of the food we prepared was more perishable than others, we needed to create a form to indicate a “pick-up/delivery” time during our hours of operation for the customer so that Footprint could properly time it out to prepare and have the food ready when the order was placed and the expected time of pick-up or delivery.
The delivery process itself was a challenge and quickly limited our delivery service areas to the city of Seattle. Having to drive across the city at times when orders were placed and expected times of delivery were within minutes of each other was impossible, there was a lot of active communication to each customer letting them know “we’re on our way and will be a few minutes late, and we apologize for the inconveniences.” Mind you, I was the only one doing deliveries. To make the most efficient use of my and the company’s time, we set delivery minimums and a disclaimer that orders may be delayed 15-20 min from their requested delivery times to allow everyone some flexibility.
As a micro business owner, I must wear many different hats, and pivot is not a term I throw around on occasion, it’s something that is engrained and required for me and the business so that we can learn, adapt and grow through the thick and thin.
Let’s talk about resilience next – do you have a story you can share with us?
During the pandemic I balanced the covid health and safety mandates and all functions of our operations while doing my best to literally keep the lights turned on for our staff and guests. Throughout the pandemic I applied to every grant and PPP loan opportunity made available to us, adjusted, and optimized our hours of operation, staffing resources, inventory levels, create and present new marketing, advertising strategies and deliverables. I was regularly on site with my staff during the waves of pandemic and especially when we were severely under-staffed. I showed up to every shift, committed to keeping the lights on and connecting to anyone who could visit with us. I monitored and empathized with my employee’s and guest’s health, requiring anyone with symptoms to stay home and visit us when they feel better, including myself. I knew and understood the importance of staying safe and healthy so that I can show up every day and be there for my staff and guests. My hope was to give a glimmer of hope and inspiration to anyone who needed it in what some could consider those times being the darkest in history.
Footprint only had a little over a year, 15 months to be exact, to try and get established before the pandemic arrived. There was no “how-to survive a pandemic” guidebook and no one holding our hands as a brand-new micro business. There were too many times and days I felt alone, with hardly a soul down the street, visiting our shop, and some days we would be lucky to have a single person stop by and say hi. We had a big hit to our revenues and there were a few times when we did not know if we were going to make it to the next day or week.
I fought to survive through being resilient in why I was there, what I was doing, who needed me (and who I needed), and how I am making a difference and representing in our community, city, and wine industry. I knew if I could stay and be as safe and healthy as possible then that was more than enough reason to get up, out of the house and show up to work, and be there for those that needed us. It was more than enough reason to continue moving ‘Forward’ (we named our 1st wine collaboration this during the pandemic).
Despite all the hardships then and what we continue to face nowadays because of the negative, universal impacts of covid, I am still very humbled and proud of what I have accomplished, and we could not have done it without our community believing in us and the connections we have made. I look forward to accomplishing more with Footprint and building greater connections in our community and beyond in the years to come.
Contact Info:
- Website: https://footprintwine.com/
- Instagram: @footprintwinetap
- Facebook: @footprintwinetap
- Yelp: https://www.yelp.com/biz/footprint-wine-tap-seattle
Image Credits
Footprint Wine Tap