Today we’d like to introduce you to Laura Patrick.
Hi Laura, thanks for sharing your story with us. To start, you could tell our readers some of your backstories.
I’ll do my best to tell my story briefly and accurately, but it’s been quite the rollercoaster, and brevity isn’t usually my strong suit. Please feel free to cut out any information that is too personal and not necessarily about the business. I grew up here in the Lowcountry. Born to a doctor and a lawyer, I oddly found myself drawn to creative things like art, dance, and creative writing. I also had an entrepreneurial spirit. I set up a lemonade stand on the battery four summers in a row and would make about $100 a day. I also tried more mischievous ways to make money, like selling my dad’s unused tools and my Christmas presents one year. But as I grew up, I became more interested in investigation and justice. I imagined I would be a journalist specializing in photojournalism, documentaries, and some print. However, after more research, life experience, and several internships, I learned that starting at the bottom of the ladder in journalism would be less fulfilling, fruitful, and impactful than I was hoping for. I come from a family that takes pride in giving back to society and those in need, both professionally and financially, and writing for our local paper wasn’t going to cut it. I also considered working for my parent’s Hospitality Group (Patrick Properties Hospitality Group) and their Restaurant Fish. Still, there wasn’t much of a fit for me there either. I did have a nagging feeling that hospitality and restaurant life would be a part of my life at some point.
Ultimately, I graduated from the College of Charleston with a degree in Mass Media Communications, but I needed to figure out what to do next. After a short stint as a personal trainer, I decided to follow in my dad’s footsteps and attend Law School at the University of San Diego School of Law. While there, I continued to write for our school’s paper and found a passion for Intellectual Property Law. I loved protecting people’s creative work and helping them start their own businesses. I worked at a non-profit in California called New Media Rights that offered free intellectual property legal aid to artists, start-ups, and website creators. I decided to recreate a similar non-profit when I returned to Charleston. Once I graduated, I started the 3-month grueling process of studying for the SC State Bar and passed in 2012.
Once I obtained my law license, I eagerly started finding other intellectual property lawyers or, at the very least, a mentor in the same field. Well, in 2012, Charleston wasn’t just lacking in IP; it lacked all but one practicing IP attorney. Starting a non-profit on my own, in a city with little IP business and little knowledge about grant writing, grew more and more daunting. It was then that I decided I needed more business background if I was going to make any headway. I was accepted to the MBA program at the College of Charleston, but between applying and being accepted, I grew increasingly interested in hospitality. I loved the day-to-day of it, the constant rotation of challenges, and the excitement of it. At this point, I had enough business and legal background to consider opening my restaurant. While I continued to help with contracts now and then, I decided to create something of my own and, most importantly, stay out of a cubicle. It wasn’t exactly the non-profit I had envisioned, but through the restaurant, I could give back by supplying over 50 jobs to our community and giving people a place to gather, let loose and eat delicious food. In December 2012, two good friends, Greg Pierson and Ryan Workman agreed to join me to start a large concept Restaurant/Bar. In 2013 we opened Bay Street Biergarten, a community-based German-inspired restaurant. Looking back, my lemonade stand gave me more than just those $100 days; it gave me experience and a service industry mindset. Having the flexibility of being in the food and beverage industry and making my schedule allowed me to do charity work when I could. I worked with 180 Place (then Crisis Ministries) for a while and used the restaurant as a gathering place for charitable events like Pet Helpers, 180 Place, and Toys for Tots. I was also handling all of our contractual work as needed at The Biergarten while running our marketing. I felt like I had finally found my “place.” I married my (now ex) husband, who decided to join the military in 2014. After 2 years of running the restaurant, I could comfortably leave to travel with him if necessary.
In an odd twist, we were assigned a 3-year tour in Germany! Before we opened The Biergarten, I was apprehensive about German food and the language, but this was the perfect opportunity to do some serious research and development for the business. While I indeed fell in love with the culture, the food, the beer, and the Christmas markets, my years in Germany were less productive and romantic than I imagined. At this point, our daughter Isabelle wasn’t even a toddler, I spent many months alone, and the town we were in was sleepier than I could handle. I spent most of my time being a stay-at-home mom and playing competitive sports on the post since spouses weren’t allowed to get jobs there. I think it’s an understatement to say that I am not stay-at-home mom material. I was growing tired of the monotony, and my marriage was becoming increasingly strained. Luckily the tour was cut short, and we returned after only two years. Upon return, I returned to work at The Biergarten and helped my parents open a second restaurant. Parcel 32 helped fill the career void I had been missing while in Germany. Once I returned to the dining room and started training new staff, I could feel that fire re-emerge inside. The day we opened Parcel 32, I was giddy and content all at the same time. Soon after opening Parcel 32 (now an event venue), I became pregnant with our second child, Logan, but my relationship with my ex-husband declined. I will spare the details for the sake of his family, whom I still love dearly. But after 7 years of marriage, two kids, and multiple moves across the world and within the US, I decided to leave the marriage while I was pregnant. This would be the start of a particularly grueling two years. While I was thrilled to be able to get back to my business, friends, and family, going through a divorce while pregnant was in no way ideal.
To make matters worse, shortly after having Logan, the pandemic hit, which, as most people know, hit hospitality particularly hard. On top of that, four of my close family members died in one year (not due to Covid, but during it). The hardest loss was my sister-in-law Hamida, who had developed cervical cancer while pregnant with my nephew at the unfathomable age of 32. This past July, cancer took her and took her fast, leaving behind my brother and their 1-year-old son. Her passing was devastating to not only our entire family but the entire community. However, losing Hamida was a serious wake-up call. It was tangible, heartbreaking proof that we never know how much time we have on this earth and to make the most of every moment.
I dove back into my work at the restaurant, managing, overseeing marketing, and making updates to our brand and building. Amazingly this year, the restaurant has done better than it has in the last three years combined! We didn’t just make it through the pandemic; we are thriving. I think, in a way, that time while we were shut down, the confusing re-opening process, and the fear surrounding Covid itself; had all taught us how to work within the hardest conditions possible. We had to adapt, learn and grow.
I have recently joined the Dancing With the Stars Competition (rescheduled to next June) that benefits the American Lung Association, and I will start training for that this spring. To add an extra cherry on top, I’ve teamed up with the production company 4Corners Production, and we’re currently working on a podcast and a true crime docuseries set in Savannah. I’m hesitant to say everything is going perfectly, but I can see the light at the end of the tunnel now and am extremely excited for the future.
Can you talk to us about the challenges and lessons you’ve learned? Looking back, would you say it’s been easy or smooth in retrospect?
Well, I touched on this in my story, but there have certainly been struggles. Up until college, everything was as smooth. But Law School was no cake walk, and I tried to drop out several times, only to. be convinced by my Dad to stick it out. And I am very grateful I did, as it gave me invaluable knowledge and skill sets I wouldn’t have developed otherwise. However, I would need more preparation for the challenges I would face opening The Biergarten and assisting with the opening of Parcel 32. I don’t know anyone who didn’t or doesn’t continue to face obstacles or challenges in the food and beverage industry. A major obstacle to opening The Biergarten was that this was the first time we had opened a restaurant, so a good amount of it was trial and error. We put together what we thought was an adequate staff but were (pleasantly) surprised by the demand when we opened. We didn’t expect the enormous crowds that we were bringing in. We hired more staff, but it took several months to get our footing. One particularly hard setback during that time was a scathing review written by Hanna Raskin, a notoriously harsh food critic. Fortunately, it was just a mental setback, not a financial one, since The Biergarten continued to thrive despite the negative review.
However, I need to emphasize more that owning and operating a restaurant generally is not for the faint of heart. There’s the constant staff rollover, the struggle to keep the good eggs and weed out the bad, betting on the busy season, dealing with angry customers, and preparing the best you can for the unexpected. I can say the same for my family’s Wedding & Hospitality Business. I am a partner( Patrick Properties Hospitality Group) and our now restaurant turned event venue, Parcel 32. I believe the hospitality business, particularly restaurants, runs like a never-ending machine, and even the tiniest mistake can throw a chink into the whole shebang. One annoyed customer or client can destroy you on the internet, and one employee with a bad attitude can affect the morale of an entire restaurant. But it’s part of the business; I wouldn’t trade it for the world. The challenges I face at the restaurant keep me on my toes, and many of the skills I’ve learned have translated into my personal life.
Other than the rocky start with the restaurant, the pandemic, and the death of my grandparents, uncle, and sister-in-law within such a short time, I would say my biggest obstacle of all time was my divorce followed quickly by the pandemic. Balancing home and work life is hard enough; when you throw in a bad marriage while pregnant and a worldwide crisis, it’s a recipe for a mental breakdown. It was hard not to show the pain I was going through while at work, and impossible to keep it all from my very smart three-year-old daughter. I remember her telling my mom one day, “You know Mommy has feelings, and her feelings are very sad.” I knew then it was time to put my big girl panties on and push through. I started medication for postpartum depression and therapy both in person and online. I leaned heavily on my family and friends for support, an unusual deviation from my normal coping methods. However, that experience has made me stronger and more empathetic toward my staff and those doing what they can to get by. We’re all human, and we’re all going through something. At the same time, I now know how to set boundaries and hold people more accountable. These are all important skills to have in F&B and business, too.
I remember how distraught and mentally exhausted every one I talked to was when the shutdown began. I felt it, too, of course, but differently. Not only was my business shut down, but I was now a single mother of two kids, isolated at home, and “my pod,” if you will, was exceptionally small. It was easy to throw little pity parties for myself, especially once I found out that my ex was remarried and expecting in a matter of 4 or 5 months. It was a dark time and a terrible time for our industry, but I knew nothing could be worse than what I had been through the previous year. I was also immersed in getting our business “re-opened” during Covid. With little to no guidance from the powers that be, we did what we thought was responsible and safe to re-open and make our customers feel comfortable. Yes, death, a pandemic, and a business full of uncertainty were all HARD. But I had dragged myself out of a depression I didn’t know was possible, and to this day, I am still very proud of myself for it. Going through that experience has helped me with the year that followed. It showed me that you could climb back to the top even in the darkest times, with enough support and the biggest pair of big girl panties.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
I am one of three owners and the Chief Marketing Officer of Bay Street Biergarten. Since the pandemic has begun to slow down, people are ready to mix and mingle again, and we’re here to help in a safe and fun environment! The Biergarten is a restaurant, bar, and beer garden specializing in Bavarian-inspired, Southern cuisine and over 40 beers on tap. We aim to offer an inclusive experience for everyone of all ages, bring people together, and build community and festivity. We pride ourselves on giving everyone the most hospitable experience possible in our 7,500-square-foot space. We have 18 TV’s so anyone and everyone can see the game they want to watch, a beautiful outdoor patio, two spacious bars, outdoor games, and live music. We also host themed trivia, outdoor markets for vendors, brunch parties in the summer, and offer multiple spaces in the building for large private parties.
A lot separates us from other restaurants/bars in Charleston. When we set out to create the Biergarten, we wanted to fill a void in Charleston. While I was in San Diego, the craft beer world began to explode. We knew it was only a matter of time before it made its way to Charleston. When we started in 2013, there were only 3 breweries in town, and now we have 30! So going into this idea, we knew we wanted to showcase craft beer and support the growing local beer scene; as a native of Charleston, I also found that there wasn’t a lot of middle ground in the restaurant industry; either you were “fine dining,” casual dining, or a sports/dive bar. But we wanted people to have it all. Not just a place to grab a bite to eat and a beer but somewhere that felt like home. We’ve accomplished that, especially with our open space concept, soft leather booths, large community tables, and what always seems like a pleasant atmosphere. The high ceilings also make you feel like you’re in an actual bavarian beer hall, which was an important thing we wanted to include in the experience. Another requirement for us was an excellent food program. We weren’t going for fine dining, but we didn’t just want pub food either. We weren’t willing to compromise quality over quantity, which we knew would be a challenge (our occupancy is over 300 people, after all), and with the help of a lot of talented chefs over the years, we have become well-known for our food program, with pretzels, “freaky tater tots,” burgers and brats and wings rising to the top as fan favorites.
As for our Brand, I couldn’t be happier with what we have and what we represent. Fuzzco, a company in Charleston, helped us create our signature bear logo, and we have lovingly adopted a large carved wooden bear to greet you at your door named Barley. If it indicates how much our brand has seeped into our “Biergarten family,” my parents just named their new puppy Barley! I would love your readers to know that at Bay Street Biergarten, we want to give you something you’ll love but will only be able to experience in Charleston – good times, with good people and a sense of community and connection. We offer online ordering, merchandise sales, to-go orders, catering, and private party packages. So the next time you want to throw an event that will impress, give us a call. Otherwise, we’re open to the public from 11-2 am Wednesday through Sunday. Our upcoming events, online ordering, and contact info are on our social media websites. We can also be contacted at info@baystreetbiergarten.com or 843-266-BIER anytime! Finally, as we say at The Garten, “Prost, Y’all.” (Hint: Prost is Cheers in German!)
Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I am a risk-taker. Now I’m not talking about jumping motorcycles or bungee jumping (Although I have sky-dived, love to ride ATVs, compete in contact sports, etc.) But what I think about when I hear the word risk is taking a chance, figuring out something you want to accomplish, and diving into it without necessarily having every tool you need. As a lawyer and general person, I am the first to admit that I can overanalyze something to death. I will do the research. That is one of my favorite parts about starting new projects! But the risk is moving forward with something even though you can only sometimes be fully prepared for it. It’s diving into the deep end, even if you only have a few swimming lessons. Living abroad 4 times, going to law school, and choosing the hospitality industry over a legal career were all risks for me. But some of the biggest “risks” you can take are the ones you really can’t control, like trusting your gut, trusting the people you choose to work with, hoping you’ll figure out the unknown along the way, and most importantly, forging ahead when the odds are against you.
Before we opened the Biergarten, there were many nay-sayers about the project. There had been several restaurants in our building before us, and they had all failed. Many people suggested the location was cursed. Not to mention, F&B is cutthroat in Charleston. Most restaurants don’t make it through their first year; even one successful year does not promise longevity. Overhead costs are high, and the margins are small, so most restaurant and bar owners operate weekly, sometimes relying on single “big days” to rent for the month. We have been blessed with a ton of support, excellent staff, and an awesome customer base. Yet it was still a huge risk to charge into a close-knit F&B industry that sometimes can feel like a boys club. As a woman in the industry, I often feel we don’t have the luxury of “speaking softly and carrying a big stick.” Some days, I feel like I’m yelling into the void, but just like any other obstacle or challenge I’ve faced, it can be overcome. Sometimes I have to speak louder and carry an even bigger stick.
Contact Info:
- Website: http://baystreetbiergarten.com/
- Instagram: https://www.instagram.com/baystreetbiergarten/?hl=en
- Facebook: https://www.facebook.com/BayStreetBiergarten/
- Other: https://www.toasttab.com/bay-street-biergarten/v3/
Image Credits
Photo 1: Lauren Nelson Photo 2: Unknown Photo 3: Charles Patrick Photo 4 (business partners at Oktoberfest): Laura Patrick Photo 5 (Parcel 32): Patrick Properties Hospitality Group Photo 6 -10: Paul Cheney
