Coffee Shop Blues 

All of my adult years that I’ve been alive I always thought it would be nice to own and run my coffee shop. I know not the most ambitious if my parents had a say in it. I romanticize the idea of waking in the morning making my first pot of coffee and taking that first sip of the dark beverage tamed by some cream and sugar. 

The purists will say it’s not a good cup if you’re adding sugar and milk. But hey this is my fantasy, not yours. Once the cup of joe gently wakes me I imagine myself turning on some chill tunes, turning on the oven, and starting to bake/make whatever my little heart desire, and everybody will love me for it and I become cafe famous.

But I know all too well the reel playing in my head is a farce and the reality of owning my own business (again) is going to be a 24-hour dumpster fire that I’ll need to put out now and again. And I ask myself will it be different this time, will I get to enjoy the benefits of owning my own business? What are the outcomes and what are the drawbacks of starting from fresh all over especially doing it all in my early forties (…okay mid-forties). 

My brain doesn’t work as fast as before, my body aches, and let’s face it in this day and age of social media if you don’t have the face/bod to sell your brand it’s… I mean… have you seen the marketing on the Kardashians lately? No Kim I can’t keep up! 

And then I think to myself what are the alternatives- someone on the other end reading this will yell- go get a job dummy. And I’ve tried and to anyone’s surprise, the list is long. Here is the list of jobs I’ve tried as a form of receipt. 

I’ve dipped my toes into the following roles meant for regular folks:

  1. Paraeducator/teachers assistant 
  2. A brief stint in outside sales (training phase only)
  3. Lyft driver (before the Pandemic)
  4. Photographer/photoshop specialist 
  5. Dog walker
  6. Lawn chair aficionado (to be fair, this was straight out of high school)

And the list could go on, but I won’t bore you with more. I’ve heard the average person will switch careers around 7 times in their lifetime. Well, I’ve surpassed that number, and despite whether my two previous businesses were deemed successful or not, they filled my cup with pride over my accomplishments. 

It’s a bit daunting to admit that I might be gearing up for yet another shot at a fresh start. At the moment, I don’t have any concrete plans in place, no location locked down, and not even a simple piece of paper stating my commitment to this endeavor. However, there’s a sense of urgency in my mind, like it’s already sprinting in the race, and now it’s time to translate that mental energy into tangible actions.

Hopefully more updates for the two people reading this. 

xo 

Am I the problem?


Everything on my YouTube feed is screaming, “You’re Doing It Wrong!” (insert an angry-looking AI-generated middle-aged influencer here). I can’t shake this nagging feeling, so I resort to whitewashing my emotions on Instagram. Once I tire of aesthetically crafted photos on Insta, I mindlessly doom-scroll through my BFF TikTok until my little heart can’t take it anymore.
Did you know that we’re apparently all going to melt in 6 days and 66 minutes? But hey, who’s counting, right? ‘Hey is for horses,’ and I’m not fooling around with this impending meltdown. Where was I? Oh yes, I’m the problem. Amidst my mid-life crisis self-searching, I realized that my career wasn’t fulfilling enough, so I pursued what I thought would be more meaningful. And while I don’t doubt its potential, the more I consume to create better content, the more it nags at me.
I know this isn’t groundbreaking news for most.
But, if you’ll indulge me, as the world seemingly burns in Hot Cheeto Flames, the algorithm bombards me with unrealistic demands: move to Japan, eat the most exotic fish, save over 2 million dollars for retirement, and quit one of my vices like smoking, drinking, or sugar (apparently everyone has at least one). The cycle goes on and on, and I’ve come to realize that I’ve been contributing to this nonsense.
I find myself justifying overindulgence, whether it’s ice cream or stuffing my face with plastic-laden instant ramen and consuming fast food regularly. It’s all taking a toll on how we consume content, leaving me feeling, well, lost. As I type this, I’m using the aid of AI, something that seems unavoidable in our world dominated by social media, dictating our thoughts and promoting excessive consumption. In my case, it pushes me to watch, mimic, and create.

Now, some may argue that we humans are programmed to copycat, rinse, and repeat. While algorithms, AI, and social media have become integral parts of our daily lives, I don’t want to lean further into this whirlwind. Or do I embrace the chaos, juggle through the comical absurdity, and find my slice of happiness – even if it’s just a cake on a shaky plate?

Why I chose to run the Bay to Breakers for Justice in Motion

As the world becomes more globalized, it’s something we can not stop or should we try to. It’s here whether one likes it or not. I believe living in the United States gives us much privilege and power that most people around the world can not fathom. So it makes me think what can I do, how can I contribute to this world that is ever changing, evolving, and converging? So I got to thinking, I remember a friend and neighbor of mine had informed me about her non-profit, Justice in Motion a group that protects migrants rights across borders.

One might think well what does that have anything to do with me, and why should I even care? For one I know most of us care about people, even if they don’t think it affects them in their daily lives. If one takes a closer look into who picks the fruit from the orchards that provide for our daily nutrition, to the seasonal worker providing service in restaurants, to the person that cuts down that pine tree for Christmas, migrant lives affect us all. It’s all connected, we just don’t see it sometimes, and that is why I wanted to bring to the light of the unjust that has been going on for years.

For instance, “…Mexican farmworkers carrying up to 110 pounds of oranges around their necks were pressured to pick quickly. Guaranteed $9.96/hour, they ended up being paid by the satchel instead, earning less than promised and less than minimum wage. A lawsuit was filed in Florida on behalf of the exploited workers. The court required signatures within 15 days but many of the workers had already returned to Mexico. Undeterred by the dangers ahead, a Justice in Motion Defender drove for more than two hours into a remote and politically unstable region of Oaxaca to get a worker’s signature. Finding that heavy rains had washed away the road, she continued on foot for another 2 hours until she found the worker. The Defender’s efforts paid off. Damages were awarded to the plaintiffs and working conditions improved. The broader positive outcome was that these and other workers were empowered to speak out against disrespect and abuse.”

http://justiceinmotion.org/

That is just one example of what’s been happening in the US/Canada for many years. But, there is still hope because of people like Cathleen Caron who started Justice in Motion. What this organization promises to do is “…reach out to over 40 organizations in Mexico, Guatemala, Honduras, El Salvador, and Nicaragua. Justice in Motion provides ongoing training to the Defender Network equipping them with the knowledge they need to engage in this cross-border work. The training cover many topics such as human trafficking, employment rights, immigration, and recruitment fraud and abuse. Defenders use that knowledge to conduct community outreach and education, positioning themselves as a resource in their communities. They are trained by Justice in Motion to handle legal actions and engage in local policy advocacy on behalf of people from their communities migrating to the US and Canada.” http://justiceinmotion.org/

So let’s take a stand together for everyone’s rights, I thank you for taking the time to read this and know that every dollar donated to the Bay to Breakers run will be matched by me, so every single dollar is appreciated.

Please click here to donate – https://justiceinmotion.funraiser.us/

Five Years and Running Strong

Recently I was asked how Kenneth and I started Winey Neighbor in Prospect Heights Brooklyn. I was flattered that Entrepreneur Magazine would ask for my opinion about starting a small business.  A short blurb made it into the article but not everything, so if you like a more in-depth Q & A I’d like to share that with you in this post. As some people might be interested in how to go about starting a small business/wine store, I hope this might help other budding entrepreneurs. If anyone has questions or comments, feel free to reach out.

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>> We want this article to function as a sort of “reality check” for would-be wine shop owners. Not to discourage them, but just to make sure they’re aware of both the pros and cons of starting this type of retail operation. What were your two or three biggest obstacles in setting up your business and how did you overcome them? Brutal honesty is encouraged!

The biggest obstacle is finding the right location. The New York State Liquor Authority will not issue new licenses if the area is already over-saturated. Before I signed my lease, we were considering multiple locations, from Manhattan LES to Brooklyn Williamsburg. For one reason or another those sites didn’t work out, and I almost gave up on the whole endeavor until my husband Kenneth suggested an empty storefront just one short block from our home. Prospect Heights was very different six years ago, and no one thought a boutique wine store would be a good fit for the location. But we took a gamble, believing that there was a small market for specialized wines, competitive prices, and excellent customer service.

Making that decision was a huge step because once we committed to the location, there was no turning back. We were able to take the risk largely due to the fact that I had been laid off due to the recession and was receiving assistance from the Self-Employment Assistance Program (SEAP). SEAP allowed me to work full-time on my new business while collecting unemployment benefits, but the benefits ran out after 26 weeks. That was the pivotal point in my life where I felt like it was sink or swim.

The second biggest hurdle was signing a lease without the guarantee of obtaining a liquor license. In New York, one must have a signed contract before applying for a liquor license, which means that you can be sitting on a rental lease for good 3-12 months, sometimes more, waiting to get approved. Often, applicants renovate an entire store after signing a contract and then NYSLA doesn’t approve their license; they can lose all their startup capital in an instant. The waiting game nearly killed me. We didn’t fix up the space completely because we didn’t want to risk additional capital in case we didn’t get the liquor license.

>> What would you estimate the start-up costs and monthly operating expenses to be for this type of business? Any big financial surprises when it came to getting the company off the ground? I know that depending on one’s state of operation, wine sales use a C.O.D. system. Did this impact your financial planning?

That is a tricky question. When we started, we had small startup capital to work with and costs kept adding up even after we opened up shop. I’ve heard that the start-up costs of an average wine store can range anywhere from $150,000 to $500,000 – it all depends on the rent and the location, how large space is, and how much initial inventory you want to bring in.
Our start-up costs were bare-minimum; besides the lawyers, electricians, and some general contractors, Kenneth and I did a lot of the dirty work ourselves. Knocking down walls, painting, sanding the floor, building the sales counter, getting our Certificate of Occupancy, tracking down distributors – we did it all. The minimum startup cost for an operation similar to our store is most likely $150,000, but I bet that’s a very small estimation.
As for the C.O.D, in New York state we have a 30-day term, meaning you have 30 days after delivery to pay your bills. If the invoices aren’t paid off within 30 days, NYSLA will put you on C.O.D. (cash on delivery). We played it safe, ordering very minimally and relying on our wonderful customers to give us feedback on the wines to carry.

>> Any tips or advice when it comes to choosing a location, negotiating a lease, or obtaining a retail liquor license? And are there multiple licenses (tasting license, premises consumption license, Sunday sales license, etc.) people need to obtain based on their location?

Think of 3 sites/areas where you would like to set up shop, then find the demographics simply by doing some google searching. But most importantly, walk. Go to the areas that you are interested in, and simply walk around the area, talk with other business owners, talk to the people living in the neighborhood. Lastly, make sure that there aren’t other similar stores near your dream location.
As for negotiating the lease, New York landlords have the upper hand in most cases, and mostly you’ll be the one doing the renovations. So make sure you have a lawyer read your lease —don’t go cheap on this one — have a professional fighting for you and your rights.

>> What advice do you have for setting up inventory? Is it better to invest in lower- and mid-priced bottles or to build up a good selection of high-end vintages? What about the split between imports and domestics? Do you have to meet certain order minimums in order to get price breaks from distributors? I read somewhere that some wholesale reps won’t sell certain wines to boutique shops unless they also “support” their other products. Have you run into this issue, and if so, how did you handle it?

It took us a long time to set up a proper rotation of wines, and it’ll always be changing. Most of our inventory is from lower to mid range, and we take pride in finding the best value for our customers while not sacrificing quality. With this said every store is different; others might have higher-end wines, and that might work great for them. You just don’t know until you get feedback from your customers.

>> What kind of a margin does a specialty wine shop have to make every week or month to survive? Is it annoying when shoppers routinely come in and buy the $10 bottles, as opposed to splurging on finer wines?

Many people don’t know this, but the margins are slim. For wines the margins are about 33% and for spirits about 21%-25%, depending on the store. As I mentioned before we focus on lesser known wines that are fantastically priced. I honestly believe that every customer should be treated the same, regardless what they spend. We are happy when a customer spends $10 or $50 on a bottle; this is our motto.

>> How important is storage for extra inventory? Is it challenging to balance the assortment you want with the quantities you need?

The big discount/chain stores will always have better deals than boutique stores like ours. It’s not uncommon for us to buy just six bottles of any given wine. That’s why we try our best to bring in smaller production and unique wines from all over the world. However there are times when we have wines that are also carried in bigger stores, and yes it is hard to compete with them. Just think about Trader Joes — it has a huge budget and a storage space that is multiple times bigger than our entire store. Our space is about 500 square feet total, including storage, so you can understand my frustration when a customer comes in and asks why our wines are more expensive compared to a grocery store. These are very real things that a new wine store owner has to think about when opening up a store.

>> Some bottle shop owners sell online; others focus exclusively on the local market. What is your strategy and why? Generally speaking, how important is the internet and social media to your business?

We’re a neighborhood shop, but there have been times when we’ve contemplated having an online store. But speaking as a business owner who runs and works at a physical store, I think it’s smart to focus on one or the other. Setting up an online store is not easy; you need a designer, a programmer, and someone to track inventory. Some websites have all those functions now, but the cost is significant. And in my opinion, they still have lots of bugs to work out. If your budget is big and you plan to have employees, then there is tremendous potential for an online store. For us, we like being mom and pop shop. Both my husband and I work at the store; we know most of our customers, and we consider them friends. That’s what we love about the business, and it works for us.

>> How important is it to have a sommelier-level knowledge of wine, as opposed to a hobbyist’s interest? Are there certain books or other tutorials you’d recommend to someone who didn’t have any formal training but wanted to get into this field?

To be very honest, I’ve never gotten my sommelier certificate. But we have a passion for wine, with an eagerness to learn. I believe if you want to become a master sommelier, you would be better suited to the restaurant industry, where you can really surround yourself in wine. In contrast, a wine store merchant has to focus on costs, bills, inventory, and marketing on a daily basis; this is the reality of being a small business owner.

>> Other than a core customer base, what are the most important relationships a would-be bottle shop owner needs to establish?

Our favorite part of the day is chatting with our customers. It really gives us a sense of pride in the work that we do, and I think this is also true in working with our sales reps. It’s vital to work well with your reps because they’ll help you figure out what can work in the store. We work with well over 30 distributors, which means lots of tasting between us and the reps. This part of the job is one of my favorite perks, which also allows us a chance to learn more about wines.
>> What is one of the biggest mistakes you think new bottle shop owners make when getting their business off the ground? This can be a misstep you yourself made and learned from, or just something you’ve noticed others stumbling across.

For us, we put customers first. Our goal, besides carrying great wines, is to have the best customer service. It’s a simple idea, but treating others how you would like to be treated can sometimes be forgotten when you’re dealing with the nitty-gritty details of running a business. But I guarantee your customers will not forget. Social media is a great to way to spread great or poor reviews. Everyone knows Yelp, Facebook, Snapchat, Twitter, etc… you get the picture.

What To Do About That Wine Headache?!

What I’ve learned over the years working as a wine merchant, hopefully, will be helpful to all you oenophiles out there. Being a professional can be hard work at times, but someone’s got to do it. I had my first drink when I turned 21, not at a kegger in high school or someone’s basement playing spin the bottle like other cool kids. I have not know the unique taste of booze till the legal age, so it took some time to acquire a taste for it.

I started nice and easy, like Snoop Dog a gin and tonic was my go to, for obvious reasons, it was a refreshing beverage any alcohol virgin could love. Then it was big Cabernet Sauvignon from California, which also was a no brainer since I live in proximity to wine country. The smooth tannins matched with juicy fruit made it go down all that much easier. Once you get a taste and feel of drinking one would think the quality would progress; but for the early part of my twenties with little budget, I’m not embarrassed by the fact that me and “two buck Chuck” were bestie.

So, I had my fair share of headaches; it primarily became worse after we opened up our wine store. Since we were quick to open our doors in 2011, Kenneth and I managed to taste 4-8 wines in a day, and it wasn’t unusual for us to try 20 (and upwards). We had a job to do and keeping our shelves stocked with deliciousness was the priority- no matter the cost. But I started to notice that I kept waking up with severe headaches.

These persisted for a bit, enough so that I gave up wine for a while, not wanting to compromise my work I’ve always managed to taste the wines. Just like one would image in the movies, where you see an elder gentlemen swooshing the wine inside his mouth to get a full taste, then inevitably spitting out the wine- sigh.

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Wine is made of grapes as everyone knows, the concept is simple enough, the farmer grows the grapes, once it’s ripe, it gets crushed and bottled. All this is true. However, once the grapes are crushed, there are naturally occurring sulfites as a result of the fermentation process. Most likely than not winemakers add a modest amount of sulfites to stabilize the wines. Some organic/natural/biodynamic winemakers do not add additional sulfites, but as I said before, there are naturally occurring sulfites, about 6 to 40 ppm (parts per million). I have customers coming to me all the time asking, if they are getting headaches b/c of the sulfites in their red wine, which is a misnomer, white wine have more sulfites than red wines.

There are also tannins to consider, they are a naturally occurring compound, which leaves a wine drinker a drying mouth feel that one would get drinking an aged Barolo or Bordeaux. Tannins come from the stems, skin, and the oak barrels that could have havoc on your system. Lastly, the pain in most my headaches I’ve learned are histamine; it is present in a variety of bacterially fermented products such as wine, and aged cheeses. As it turns red wine has 20–200% more histamine than white wine.

So what is a wine lover to do with so much wine and a narrow tolerance for it, I’ve learned to live with it, dreadful I know. Most days I will use a nasal spray, for my histamine and my oak allergy, yes Virginia god has a sick sense of humor. When the meds don’t work out, and the headaches persist, I carry on and do my job, cause every time a wine merchant gets a headache an angle gets its wings.

Hope this helps others out there with similar issues, also talk with your otolaryngologists (ear, nose, and throat doctor), they can best gauge what’s happening in your noggin.