For anyone who grew up in the same house with a big or little brother, there was undoubtedly one truth understood above all others: sooner or later, someone was going to get punched.
Fast-forward a few decades. The boys are all grown up, and they’ve decided to go into business together by opening up a bar. Is that same undeniable truth still part of the equation? Or is it possible for siblings to successfully operate a profitable enterprise without, a) killing each other, or at the very least, b) ruining their relationship.
Bar Business Magazine takes a look at three venues in three different stages of family ownership—one that has thrived under the same surname for over seven decades, another that has been a neighborhood staple for two brothers going on 16 years, and a bar that is still finding its niche for two siblings after opening just over a year ago. With insight from the family members and brothers-in-ownership at each establishment, a lesson in patience and potential profits awaits those currently working or considering ownership of a bar or club with family members. Can/should you do it? Or is someone going to get punched?
SMOOTH SAILING FOR 71 YEARS AT FLYNN’S
As the ferry boat cruises into the dock along the northern shore of Fire Island, New York, one of the first things welcoming visitors to this long-time summer destination is the waterside bar and restaurant known as Flynn’s. Now enjoying its 71st year in business under the direction of one family (the Flynns, obviously), this laid-back bar has an army of loyal patrons, from the weekenders letting loose on Friday and Saturday nights, to Sunday afternoon crowds who sway to the live reggae band while hoping Monday never arrives.
“There has never been a point, since 1937, that this place wasn’t run by a Flynn,” says Luke Flynn, one of the current managers of the bar, along with his cousins Ryan and Morgan. A quick history: Luke’s great grandfather, Jack Flynn, purchased what was then a small marina and boathouse in 1937 and turned it into what is now the bar and restaurant. Jack had five sons—Frank, Jim, Bill, Ed, and John, all of whom were involved with running the business to some degree at various points in their lives, while often maintaining other careers. Now, here is where it gets crazy. All five of these brothers had children: Frank had four, Jim had three, Ed had ten . . . the list goes on. “In all there were about 35 cousins who worked at Flynn’s during the 60s, 70s and 80s,” says Luke.
Of the original five brothers, Jim and Frank remained involved with the bar while the others either moved out of the area or passed away. The sons of Jim and Frank—Mike and Tim Flynn—are the current owners of the bar. Mike Flynn is Luke’s father.
“I’ve worked here since I was 12 years old, every summer,” says Luke. “Now Mike and Tim are sole owners, and the family is essentially myself and my two cousins. We’ve been working here since we were kids.”
Even with nearly two decades under his belt working with his family at Flynn’s, Luke still relishes the time he spends at the bar every summer (he opened another bar in Colorado two years ago, which is where he spends winters). At the same time, he fully understands the challenges of such an unusual professional arrangement and the environment it creates.
“The positives are that everyone is family, and we love each other,” says Luke. “The negatives are that there are a lot of politics and nepotism, and certain things shouldn’t be so closely connected.”
According to Luke, business decisions are made with a communal approach, though he acknowledges that most final decisions come down from owners Mike and Tim. “Even Jim and Frank, who are in their 90s, still give their input, whether we’ve asked for it or not,” says Luke, with a grin. “So whether it’s taken in or not, we certainly all have a say in what happens.”
Luke admits there are tenuous issues specific to the familial business model. “The biggest challenge for me is trying not to offend anyone or hurt anyone’s feelings—trying to be diplomatic about the way we handle things,” he says. “In a typical work environment, if you don’t like something you can take a walk. But here, no one is taking a walk. There’s a permanent bond. We’re going to take whatever is said or whatever happens here and take it home with us. Which isn’t always a good thing. Those things don’t just go away. You can’t see someone at a family reunion and have everything be fine if you told them to get lost from the business.”
Luke’s advice for anyone considering a bar venture with family? “Knowing you can trust someone is the most important part,” he says. “And if that person has exceptional qualities, then the arrangement works terrifically because working together only magnifies those qualities. Your prosperity is their prosperity; your failures are their failures.”
FUELING UP AT THE PITZ STOP
Dean and Steve Pitz are salt of the Earth. Having grown up in the New York City borough of Queens, Dean eventually began working for an airline and Steve is one of New York’s bravest, a city firefighter. But in 1992, the brothers found a commercial space for rent in their hometown of Bellerose, and decided to open The Pitz Stop.
The very definition of a neighborhood bar, The Pitz Stop became the meeting place for all of Dean and Steve’s buddies, whether it was weekend nights or Sunday afternoons for televised football and baseball games. Eventually they grew a healthy following of locals and out-of-towners drawn to the bar’s casual atmosphere, wild crowd, and friendly bartenders. Both brothers credit the long-term success of the bar to the fact that they’re often on the same page when it comes to business decisions; and their ability to maintain a loyal crowd of regulars never hurts.
“Steve and I always had pretty similar ideas on what we wanted in a bar,” says Dean. “It was never like he wanted a sports bar and I wanted a dance club. So I think that’s been a big part of us being able to work together. If we had different visions, we’re both stubborn enough where it could be a problem, because I don’t think either of us would give in.”
Friends of the bar, most of whom have been there since day one, keep it up and running. “These kids in the neighborhood, they turn 21 and they start hanging out at the bar,” says Steve. “But it’ll always be the old-school guys that make us what we are.”
Sixteen years later, through the constant changeover of new customers who come-of-age and make it their neighborhood bar, The Pitz Stop keeps on going. And in the middle of it are two brothers who had a vision, followed through on it, and prospered, without ever throwing a single punch.
ON THE SLOPES AT SKI BAR
Todd Blanchard hadn’t really planned on going into the bar business with his big brother Scott. But, “I didn’t really have a choice,” says Todd. “It’s something Scott wanted to do for a long time, and his two business partners, one being heavily involved in the restaurant industry, the other basically a silent partner in Dallas, are off-premise. So he needed a right-hand man, and owing him many favors in life, I was that guy. With no regrets.”
Ski Bar opened in the Bay Ridge section of Brooklyn, New York, in May of 2007. Just a few months past its one-year anniversary, the sports bar offers an impressive selection of 50 beers that rotate often. But what really draws a loyal clientele into the bar is the Blanchard brothers themselves, who are proud of the welcoming and personal environment at Ski Bar.
“When I would go out, the attitude from most bartenders was, ‘Here’s your drink and have a nice day,’” says Scott. “What happened to the old-school mentality that the bartender was your friend? What happened to that level of customer service and friendliness? We discussed that and decided to open Ski Bar, with the premise being the complete experience of old-school bartenders.”
“My main duty is to charm the customers and keep them coming back,” says Todd, a sentiment his big brother seems to agree with. “In our situation Todd is the artist, the GQ-looking guy, the rationalist, and socialite,” says Scott. “I’m the negotiator, operations manager, and risk taker. That balance benefits the long-term goal of the business.”
Scott is the resident mad scientist, a blur behind the bar concocting original cocktails that keep patrons guessing. The unofficial signature drink at Ski Bar is The Big Red, due to its uncanny similarity to the flavor of Big Red gum. And of course, there’s the firebreathing.
“We try to keep things fresh and different to keep people coming through the doors,” says Todd. “I’m trying to re-live my youth,” jokes Scott.
Todd appreciates his older brother respecting and utilizing the skill set he brings to the table, something both of them feel is vital if the business and personal relationships are going to merge and survive.
“The key is open communication, because you can’t keep anything on your chest,” says Scott. “If you don’t talk, you can’t improve the business. We always speak our mind and value what each of us says. And the fact that we’ve had this type of relationship our whole lives helps everything we do—for the business and our family.”
The emphasis on tactful approach to problem solving seen in most offices doesn’t much apply to two brothers running a bar, something Todd feels is a benefit. “Working with family, I’ve found, makes it easier and faster to get things solved,” he says. “There’s much less need for diplomacy. There’s no politics. You don’t have to worry about how you say things.”
Todd acknowledges that, like any other interaction with family, running a business with them can have its ups and downs. “Clashing heads can be rough,” he says. “My brother can be a very stubborn person, as can I. You just can’t let it ruin your friendship. We haven’t gotten into any serious arguments since we started this—with the exception of the one time a group of my friends got into a fight in the bar. That was kind of awkward.”
“Yes, we do get mad at each other, but it’s never escalated beyond a couple of hours,” says Scott. “Ok, maybe days. But we both know that we always have to work out the issue as opposed to ignoring it. We have each other’s backs at all times and always address issues head-on when they arise. “If you’re truly best friends, you can work together and work through the good and bad times of the business. Everyone brings something to the table, and each person focuses on their strengths to further benefit the bar.”
So whether you one day stand to inherit the reigns of a family-owned bar that has had your last name on it for three-quarters of a century, or you and brother opened a beery clubhouse that has survived 16 years of change, or your big bro just needs someplace he can serve drinks and spit fire, the idea of running a watering hole with your family has its good points and its pressure points. If you’re thinking about taking the plunge, consider the advice from these three establishments before you make a decision. Then reach over and punch your brother as hard as you can.
