Ms. Easterbrook, the Hatch’s supervisor, had been planning to open a sister bar referred to as Good for Nothing, however she rapidly ditched the plan when the pandemic arrived. Then, in a late-night dialog whereas ready for takeout orders on the Hatch, Ms. Easterbrook, a educated florist, and Mr. Kachingwe got here up with the thought for Pothead. To them, the idea made sense: There was nonetheless demand for flowers and vegetation, the Hatch’s new outside area may appeal to prospects, they usually may use the bar’s liquor license to promote wine.
Ms. Easterbrook stated the primary weeks had been successful, although Mr. Kachingwe nonetheless had a lot to be taught. “To start with he requested me issues like, ‘Ought to I get extra sand for the flowers?’” she stated.
Mr. Kachingwe teamed up with the Hatch’s cook dinner, Leonardo Garcia, to make and bottle sauces, together with Hatch Fireplace Ketchup and Hatch Fuego. And he labored with Giacchino Breen, a 23-year-old bartender, on bottling cocktails below a brand new model, Wolfmoon. As a part of Mr. Kachingwe’s effort to empower his workers, Mr. Garcia and Mr. Breen have stakes within the gross sales.
Now, after a yr wherein he anxious the Hatch would by no means absolutely open once more, Mr. Kachingwe stated his largest anxiousness was welcoming prospects again inside. He’s making an attempt to determine learn how to make the sound system cowl each the indoor and outside areas and whether or not to have indoor prospects order meals on the outside window. Till they obtain a vaccine, some on the employees are additionally uncomfortable with prospects returning contained in the compact bar.
In actual fact, Mr. Kachingwe stated, he prefers the brand new Hatch to what it was earlier than the pandemic. With the outside seating, “it’s extra energetic,” he stated. “I don’t see issues going again to the best way they had been.”
Kirla Oyola-Seal contributed reporting.