Becoming A Local Bar, Not A College Bar
Every bar has its own style- its own feel or vibe. There’s a reason people choose certain places to intake their alcoholic beverages over others. But what is it that makes some so different from others? How do certain bars get to where they are? These alcoholic outlets can get their feel based on the type of town they are in, the style they want, drinks they specialize in or food they serve among other things. So, how do bars like The Derby, Backstreet, and Tavern 23 (formerly known as Rennie’s) differentiate themselves from the “college bars” like Darby’s, Union and Mahoney’s? Well, for starters, the immediate answer is; on purpose.
When Rennie’s was bought out, the new owner made a conscience effort to make it a neighborhood/local-friendly bar. Though I didn’t get her name, the bartender who was in charge that night said they make a lot more money that way. “College bars are based on deals and discounts like dollar beers and fish bowls and and themed nights like karaoke,” she said.
She filled me in on a business standpoint as she greeted a regular by name walking through the door. Why would a typical college girl spend money at a bar when she drank half a bottle of tequila at the pre-game? Not to mention the potential mess that comes afterward. Because the new owner is not interested in putting on themed nights, he has no interest in catering to the college scene. Not only will they make more money as a local bar, but also, there is less of a mess, and a more fun environment for the locals, and the workers as well. Tavern 23 has been up and running for about a year and all of the customers are known by name.
As for Backstreet, yes it’s back. But it’s got a whole new outlook. Backstreet was closed down for about three years to renovate the interior and change the tone of the bar itself. The owner, a man named Rick, is changing it for what he believes is the better. After getting in a bit of trouble for underage kids getting drunk around Backstreet (not necessarily in it) and taking cabs back, they would cite Backstreet as the source and force issues into his hands. Now, after renovating the main floor, redoing the kitchen, expanding the menu, and even offering bike rentals to go across the Walkway, Rick is going for a new, friendlier appeal and doesn’t want the reputation of being strictly a place of alcoholism and bad decisions. He now wants to reinstate an appeal to people of age, and offer new options that aren’t exclusively getting drunk. “I don’t want to fall into a trap like so many other bars do,” Rick told me as he described his new outlook on Backstreet.
As for The Derby, established in 1934 and standing as one of the oldest bars in town, the bartender there, Justin, says they have always been a local bar and have no reason to change. Nobody but locals ever come in, and they’ve never tried to appeal to anyone but locals. Apparently, there is talk of having a Sunday “booze brunch” come spring semester for a younger, college crowd. But the bar seems to have always welcomed an older, more mature crowd, (as the man next to me ordered Jameson on the rocks like it was a pretty normal Tuesday night).
The choices in becoming a specific type of bar seem simple. You know what kind of crowd you want to attract, you know what atmosphere you want to have, and you are well aware of the risks and rewards of those choices as well. A more customer friendly atmosphere where you know people by name, with some low music and no need for bouncers is going to attract a very particular and loyal customer, and may be less stressful with troublemakers. Not to mention, those who choose to be more neighborhood-friendly seem happier as well.
