Today we’d like to introduce you to Brent Hayes.
Brent, we appreciate you taking the time to share your story with us today. Where does your story begin?
I think I stumbled upon this industry like so many do. It started two decades ago as a 16 year old looking for a job so I could buy a car, get a cell phone, and try to keep up with my friends. The only spot that would hire me was a sandwich spot, and 6 months later I was the assistant manager (Pro tip: don’t promote 16 year olds to manage 30 year olds!).
I somewhat rode my brother’s coattails as he wrote a business plan for a coffee shop, helped launch it, and then ultimately helped him start restaurant of our own where I helped design and build the space and served as GM.
Then COVID hit and suddenly restaurants were closing right and left. The interesting part of that was, while restaurants were closing, many people were buying up restaurants for pennies on the dollar and suddenly people were reaching out to me asking if I could help them design or open up restaurants for/with them.
After a few of these, my business partner, Jeff Juul and I looked around and asked ourselves, “Is this a real job?” So we started Structure Bar Logistics – a bar and restaurant consulting firm for design, buildouts, and development. It’s been a fun, wild 6 years.
Somewhere along that journey, the two of us have started a coffee wholesale distribution company and most recently – Bonzai! Coffee + Teabar.
Bonzai! happened sort of by chance. Many times, people have a dream, create a business plan and then FIND a spot to place their business. Ours was the opposite. We had been helping designing a rehab of a large project – The Forge, and were asked by the owners if we’d like to place a coffee shop in their front corner location. We emphatically responded, “No!” And, well, here we are! We sort of worked backwards – IF we were to place a coffee shop in an already coffee heavy market, what would that look like? We landed on embracing my (and our operational partner, Kira Saito) Japanese heritage and started Bonzai! We didn’t want it to be just like any other coffee shop, but we also wanted it to have the bones and structure of a PNW coffee shop. So, just like us – 1/2 Japanese individuals, we created a fusion of a PNW Coffee Shop and a Japanese Tea spot. I think it’s been a fun fusion.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Absolutely not! Growth is rarely linear and this hasn’t been an exception. But I’ve been surrounded by incredible business partners, great mentors, and a wonderful support system. Without those, there is no way I’d be here.
Struggles have included: starting a restaurant as 20 year olds with essentially zero capital, and launching 4 different businesses in a 5 year span. It’s been an incredible, yet difficult journey but I believe the best things in life are difficult or at the least, challenging.
Appreciate you sharing that. What should we know about Bonzai! Coffee + Teabar?
We’re a Japanese inspired coffee and teabar. We have all the comfort of a PNW style coffee shop with a little twist of Japanese drinks and eats.
I truly believe what sets us apart is our service to our guests. Our baristas truly take care of every single person who comes through our doors and I’m truly proud of how we welcome and treat our community.
I’m proud of the silly little brand that we’ve created. It’s a lot of silliness, whimsy, irreverance, and just not taking ourselves seriously. I think a lot of places overcomplicate or over emphasis what we do. It’s hard to take yourself seriously when you’re serving a Strawberry Matcha with cold foam!
I’d like people to know that we’re just serving up some good vibes. Good drinks, good food, good fun. All served in a beautiful, tranquil space with a 15′ bonsai tree above seating, a giant pergola, 1,000 paper cranes hanging from trees, cat lanterns, and godzilla murals.
How do you define success?
Oh geez. I think success is something that can be measured in a million different ways. My idea of success is incredibly different than my neighbors.
For me, my idea of success has never really been about money (hence why I jumped into the coffee world!) but rather the effect that I have on my community and the way that I treat others. Pushing my community and surroundings forward and having pride in what I’m doing. I’d like to say I have been successful in doing this.
Contact Info:
- Website: https://www.bonzaicoffeeteabar.com/
- Instagram: @bonzaicoffeeteabar
- Other: @structurebarlogistics
