We make a very conscious effort to not have to say “no” to our customers. We observe, we learn, and we pivot, based on the wants, needs, and tendencies of our customers. One of the major constants within our company has been change. What we have learned is to never be too proud to change. Is it ever a smooth road within this industry? I’ve never heard of such things. Overall, would you say things have been easy for you?
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. We have grown and evolved significantly as people, and as a business, and are extremely excited for what the future holds. We have earned ourselves a reputation for warmth, quality, and connection within the community. Now, as partners in THAT Place Projects, we are on the trajectory for expansion both within the city of Flagstaff and across the State of Arizona. In 2017, I approached Kevin about the possibility of buying into the company. I realized that I could build a real life within Hospitality. As our business grew, so did our reputation as the Best Cocktail destination in Northern Arizona, and soon we were being recognized by nationally syndicated magazines such as Restaurant Hospitality for the Best Concept Cocktail of 2018.Īs my experience within the industry and the company grew, I became more and more interested and passionate about the industry.
This idea began to catch on, and our business grew by nearly 40% year after year. We wanted people to think of the Annex their local neighborhood “Cheers” type bar, with an incredibly warm, welcoming, and familiar atmosphere all under the influence of raising the bar in the quality of our Cocktail Program. At the same time, I began to cultivate and reinforce a culture of “Genuine Connection” within the Annex Cocktail Lounge. I quickly began experimenting with classic recipes, which lead to a real interest in concept cocktails. I found that I took to Bartending quite naturally, having a decently developed palate from my love for cooking, and a strong desire to entertain the public. I was fortunate to learn the basics of Bartending from both Jeremy Lane, the General Manager, and Corey O’Donnell, the Bar Manager at the time who eventually went on to run the historic Hotel Monte Vista. I was hired by Kevin Heinonen, the Founder of THAT Place Projects, as a Bar Back in 2013, with no experience in the Bar Industry, and very little experience in Hospitality in general. Nick, can you briefly walk us through your story – how you started and how you got to where you are today. Today we’d like to introduce you to Nick Williams.
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