Gerard Leary has built a loyal group of regulars at two very different concepts in two very different parts of NYC.
In one corner there's One Mile House, an awesome (but now closed) bar/restaurant with a ton of top-level taps in bustling downtown Manhattan. On the other hand is his current venture, a small neighborhood spot in Sunnyside, Queens called Sweet Avenue.
The location and clientele of the two couldn't be more different, but he built a loyal following at each. What's his secret for finding and keeping these folks coming in?
For Gerard it's mostly about you and your space: you need to foster a community, meaning you need an ecosystem where customers feel welcome and comfortable.
Here are some of the strategies he uses to keep his finely-tuned ecosystem balanced and thriving at Sweet Avenue: