Opening a bar is no easy feat. From navigating financials to finding the right location, every step presents its own challenges. As Melanie Bauer prepares to open Winston Champagne Bar in the summer, she sat down with our CEO and owner Mistie Boulton (also the CEO and co-owner of Oren’s Hummus Restaurant Group), to discuss what she wishes she had known before embarking on her first hospitality entrepreneurial venture.
Taking the Leap into Entrepreneurship
Mistie Boulton: Melanie, what made you decide to take this leap into opening Winston Champagne Bar?
Melanie Bauer: Winston Champagne Bar is born from my personal love for champagne – for me Champagne is not just for special occasions, but it is for all the special large and small moments we experience in life. It is for the emotions and memories it brings up. My goal for Winston is to create a space that feels elegant, cozy, and welcoming — something that merges old-world charm with a modern vibe. My goal is to make champagne more approachable and give people a place to connect, unwind, and discover something new and learn about champagne and why it is so special.I want to offer the opportunity to try small grower-producer champagnes that most people have never heard of. Champagne isn’t just for special occasions—it should be for relaxing any night of the week. Life is crazy, the world is crazy—I want Winston to be that little escape.
It took a lot for me to finally take the plunge. My mom’s passing was a big trigger for me—I realized if I didn’t do it now, I might never do it. That sense of urgency pushed me forward. Mistie: That sounds wonderful. The industry is challenging, but the passion behind it and the supportive community keeps you going.
The Biggest Challenge: Financial Planning
Mistie: What was the first thing you tackled once you committed to opening the bar?
Melanie: Financials. And let me tell you, that was one of the hardest parts. How do you determine a budget when you have no idea what all the moving pieces are? I was lucky enough to meet someone who shared a basic budget template with me. That was invaluable.
One major thing I told myself was, “I’m giving this five years.” If it’s not generating revenue by then, I have to be ready to walk away.
Mistie: That’s smart. In my experience, you really don’t start making money until at least three years in, even if the opening excitement gives you an overly optimistic impression, it often levels off in year two or three. There’s this misconception that restaurants are immediately profitable, but it takes time to build a loyal customer base and dial in the operations. Planning for those first lean years is crucial. We have partners that specialize in templates for restaurant financials and budgets, which is definitely the best place for every restauranteur to start whether they are opening their first spot or expanding. They give a really thorough, customized picture of what the operating and overhead costs will be, putting together a hypothetical profit and loss statement based on your unique menu, seating capacity, etc… Readers can contact us at [email protected] for a referral.
Finding the Right Location
Mistie: Once you had your concept and budget, what came next?
Melanie: The space search. That took forever. I didn’t have a real estate agent at first, so I was driving through different areas, looking at commercial listings, and trying to determine the right demographic for my concept. I fell in love with the location of my space in Los Gatos (right next to Oren’s Hummus!) and knew the foot traffic and neighborhood were perfect for something upscale and exciting like this.
After finding the perfect location, there was the new challenge of bending the space to fit my exact vision and requirements. I found an awesome architect and General Contractors to bring this idea to life. It has been a very steep learning curve—permitting, ADA requirements, HVAC systems, electrical, etc…. It’s so different from home renovations. You really have to balance the practical with the beautiful. I had to learn fast.
Mistie: And commercial leases can be overwhelming. I always recommend having a lawyer go through them line by line. Pay special attention to things like who’s responsible for roof repairs, whether there is a big enough electrical grid for your equipment and who is responsible for ensuring that—these details can come back to haunt you if you don’t address them upfront, while the landlord is incentivized to offer help (aka before you sign). We have a great restaurant real estate broker that we always recommend. Readers can contact us at [email protected] for a referral.
Branding and Identity
Mistie: How did you approach branding Winston?
Melanie: That was another major challenge. I had to figure it all out myself—logo, website, branding, color schemes. I even made my own logo in Canva because I couldn’t justify spending $30,000 on a branding package. Finding someone who understands your vision and can translate it into a strong brand identity is crucial.
Mistie: I get it. That’s why we put so much emphasis on visual identity at EyeSpy. Your branding needs to tell a story and resonate with your audience. Having a strong aesthetic from the beginning can really help in building a loyal clientele. We have a wonderful partner who is basically a mind reader that we work with for brand identity and marketing strategy – definitely more affordable than what you were quoted! Readers can contact us at [email protected] for a referral.
Hiring the Right Team
Mistie: What are your biggest concerns moving forward?
Melanie: Staffing. I want people who fit Winston’s culture—people who genuinely love champagne and hospitality and want to share that sparkling enthusiasm with guests. I am hoping to find employees who share the same passion.
Mistie: One thing that we recommend our clients do when we are supporting with hiring and onboarding is ask to potential hires deeper questions—not just about their experience but about their passion. We even do tastings during interviews to see if they really connect with the product. It’s about finding people who truly embody the spirit of the brand and get excited about it.
Lessons Learned & Advice for Future Entrepreneurs
Mistie: If you could go back, what would you do differently?
Melanie: Navigating legal requirements—setting up an LLC, getting a liquor license, dealing with zoning laws—I wish I had someone guiding me through it. The liquor license alone feels like you need a PhD to navigate. Having a playbook with these steps would be a game-changer for new entrepreneurs.
Mistie: That’s why we’re working on compiling these kinds of insights into a resource for future restaurant owners. So many people go into this industry without knowing what to expect, and there’s no reason they have to. The more we share knowledge, the more we can elevate the whole industry. We also have an excellent legal partner. I call him the Bulldog. Readers can contact us at [email protected] for a referral.
Melanie: There are three other big things that I wanted to mention which I had a lot of learnings around. Here’s a list:
- Technology
- Research and select a POS system that will be most ideal for the bar and determine how to manage payroll, inventory tracking, and accounting.
- Install an appropriate sound system for ambiance.
- Set up a security system.
- Manage WiFi infrastructure for both operations and guest use.
- Furniture, Fixtures, & Equipment Challenges
- Find reliable vendors and suppliers for custom furniture pieces like banquettes.
- Source BOH and FOH equipment that meets health code standards.
- Determine where to obtain the appropriate tableware, flatware, and hospitality essentials.
- Curating Champagne & Food Offerings
- Source and establish relationships with alcohol suppliers and schedule tastings.
- Design a curated food menu when there is no kitchen and source high-quality ingredients.
- Price menus strategically to ensure sustainability and customer value.
Mistie: Thank you! This is such valuable information.
Opening a restaurant or bar is never easy. There’s no perfect sequence of steps, no one-size-fits-all guide. But having access to knowledge from those who have been through it can make all the difference. As Melanie prepares to open Winston, she’s learning in real-time—and her journey is a testament to the resilience, creativity, and passion it takes to succeed in hospitality.
If you’re thinking about opening your own restaurant or bar, take notes from Melanie’s experience:
- Start with a solid financial plan.
- Do extensive research before signing a lease.
- Find the right team that shares your passion.
- Don’t be afraid to pivot and adapt along the way.
Winston Champagne Bar is set to open in Summer 2025, and we can’t wait to raise a glass to Melanie’s vision coming to life. Cheers!
Watch the full interview here:
