Bay Street Biergarten burst onto Charleston’s dining scene a little over a year ago, joining a wave of brew-centric restaurants in the Lowcountry. From the moment they unlocked their doors, Bay Street Biergarten became an instant sensation. Crowds of eager patrons flocked to the expansive venue, drawn to its convivial atmosphere, live sports, and the promise of an expertly curated pretzel selection. Such was their immediate success that Bay Street Biergarten swiftly earned the coveted “So Hot Right Now” Eater Award for 2013.
Eater Charleston sat down with the co-owners of Bay Street Biergarten – Ryan Workman, Laura Patrick, and Greg Pierdon – to delve into their experiences of launching a high-volume bar featuring a unique self-serve beer system and innovative tap tables.
Reflecting on the First Year: A Whirlwind of Success and Learning
Workman: The first year was definitely a significant learning curve.
Pierdon: It was truly epic.
Patrick: Absolutely a roller coaster of awesomeness. Of course, there were learning moments – things you simply can’t anticipate. But the key is adapting, and overall, it has been exceptionally positive.
Workman: It’s been a truly unique journey. Bringing a concept like Bay Street Biergarten to Charleston and establishing ourselves has been incredible. The success we’ve seen, the ability to contribute to the community, and create jobs – that’s been really rewarding and exciting. Stressful at times, yes, but overwhelmingly great.
Pierdon: The incredible support from our customers is truly what stands out.
Workman: Charleston’s welcome has been phenomenal.
Patrick: We feel so fortunate to be part of Charleston’s vibrant restaurant community. The positive reception to Bay Street Biergarten and our concept has been amazing.
Educating Charleston on Self-Serve Beer: A Novel Approach
What was the experience like introducing Charleston to your self-serve beer system?
Workman: It’s become much smoother over time. Initially, it was a challenge because the concept itself is quite novel – the tap tables, the self-service aspect. Utilizing technology like iPads adds another layer of uniqueness. It’s a high-end system, like a Cadillac, but requires consistent attention.
We’ve proactively trained our servers, bartenders, managers, and hostesses to be ready to assist guests and explain the system.
Pierdon: It’s fantastic to see our regular customers now taking the initiative to guide newcomers on how it all works.
Patrick: Getting people acquainted with the system was definitely a process of trial and error. We experimented with signage, but the personal, interactive approach – having our staff demonstrate and explain – has proven most effective.
Overcoming Initial Hurdles: Managing Unprecedented Popularity
Aside from the self-serve system, what other challenges did you encounter in your first year at Bay Street Biergarten?
Workman: We honestly didn’t foresee the sheer volume of support we received right from the start. Bay Street Biergarten is a large space – 7500 square feet – and we increased our capacity to over 300. Managing those kinds of numbers was daunting for both the front and back of house teams. It was non-stop, a constant flow from opening to closing, day after day.
Patrick: There were plans we had to put on hold initially, like brunch service. In the beginning, the kitchen was simply too stretched. But now, a year in, we’re in a position to revisit and introduce those elements.
Workman: It’s all about refining our operational systems. When you first open, you’re still learning how each team member operates individually and how they function together. Developing efficient systems for food and drink service is crucial for an operation of this scale. We’re now expanding our outdoor seating and venturing into catering as well.
Patrick: Effective communication is paramount when you have a team of 80-plus employees. We’ve implemented systems to streamline that communication. It’s a significant operation.
Workman: We rely heavily on checklists and established procedures now. I’ve been involved in opening other restaurants, but never one of this magnitude. For special events, like Oktoberfest, we can have close to 1000 people here. With four separate bars, there are a lot of moving parts to coordinate.
Pleasant Surprises and Unexpected Accolades
Were there any pleasant surprises along the way in Bay Street Biergarten’s first year?
Patrick: It’s been almost entirely pleasant surprises. When you open a restaurant, you pour your heart into it, hoping for success. It becomes like your own child, and you want it to be embraced. But you never truly know how it will be received. To open and consistently have lines out the door is an incredible and welcome surprise. There were skeptics who felt this location was challenging or that the building itself was somehow unlucky. Proving those assumptions wrong – showing it wasn’t about location or the building – that’s very satisfying. It came down to having the right concept and the right team.
Workman: The widespread awareness and recognition of Bay Street Biergarten and its location has been a great surprise.
Patrick: We even get requests for gift cards and stickers from people across the country – that’s really amazing.
Workman: Our Bay Street Biergarten stickers have popped up in over 30 breweries!
Patrick: And the accolades, like the Eater Award, have been wonderful too.
Pierdon: Yes, winning the Eater Award last year was a real highlight.
Evolution and Refinement: Adapting for Continued Success
Has the initial concept for Bay Street Biergarten changed at all during this first year?
Workman: It’s been more about refining the existing model.
Pierdon: Exactly, evolving our systems to be more efficient, enabling us to deliver an even higher quality of service.
Workman: Managing 80-plus staff members in a high-volume environment isn’t easy. It involves navigating a lot of different personalities and dynamics.
Memorable Nights and Learning from Setbacks
Can you recall a particularly favorite night at Bay Street Biergarten?
Patrick: The World Cup nights were huge. While other venues hosted World Cup events, the sheer volume of people we had here was astounding.
Workman: The energy in the building during those games was electric. Every goal was met with an eruption of excitement. Everyone united, cheering for the same team, enjoying the atmosphere and the beer – it was a truly unique experience. We had 350 people here for Tuesday lunch, with lines waiting to get in and watch the games. It might skew our year-one numbers a bit, but it was incredibly fun.
And what about any particularly challenging nights?
Patrick: The night we ran out of Co2.
Pierdon: Yes, there was a Co2 leak in an outside soda gun. On a Saturday night, around 10:30 p.m., we suddenly had no draft beer. And we are a draft beer establishment, so that was a significant issue. We couldn’t get a delivery until Monday, meaning we had to get through an NFL Sunday without draft beer.
Workman: That was a nightmare.
Patrick: But we learned a valuable lesson.
Workman: Definitely. Now, we schedule Co2 deliveries every week, regardless of whether we think we need it or not.
Beyond Beer: A Standout Menu Item
What is your number one top-selling item, aside from the extensive beer selection at Bay Street Biergarten?
Patrick: Without a doubt, it’s the pretzel.
Looking Ahead: Year Two and Beyond
What’s on the agenda for year two at Bay Street Biergarten?
Pierdon: Refinement.
Patrick: Bigger and better.
Workman: Continued progress and growth.
Bay Street Biergarten
549 East Bay Street, Charleston, SC 29403 (843) 266-2437 Visit Website
