Ms. Easterbrook, the Hatch’s manager, had been planning to open a sister bar called Good for Nothing, but she quickly ditched the plan when the pandemic arrived. Then, in a late-night conversation while waiting for takeout orders at the Hatch, Ms. Easterbrook, a trained florist, and Mr. Kachingwe came up with the idea for Pothead. To them, the concept made sense: There was still demand for flowers and plants, the Hatch’s new outdoor space could attract customers, and they could use the bar’s liquor license to sell wine.
Ms. Easterbrook said the first weeks had been a success, though Mr. Kachingwe still had plenty to learn. “In the beginning he asked me things like, ‘Should I get more sand for the flowers?’” she said.
Mr. Kachingwe teamed up with the Hatch’s cook, Leonardo Garcia, to make and bottle sauces, including Hatch Fire Ketchup and Hatch Fuego. And he worked with Giacchino Breen, a 23-year-old bartender, on bottling cocktails under a new brand, Wolfmoon. As part of Mr. Kachingwe’s effort to empower his employees, Mr. Garcia and Mr. Breen have stakes in the sales.
Now, after a year in which he worried the Hatch would never fully open again, Mr. Kachingwe said his biggest anxiety was welcoming customers back inside. He is trying to figure out how to make the sound system cover both the indoor and outdoor spaces and whether to have indoor customers order food at the outdoor window. Until they receive a vaccine, some on the staff are also uncomfortable with customers returning inside the compact bar.
In fact, Mr. Kachingwe said, he prefers the new Hatch to what it was before the pandemic. With the outdoor seating, “it’s more lively,” he said. “I don’t see things going back to the way they were.”
Kirla Oyola-Seal contributed reporting.
NYT > Technology