Submission for Chamber of Commerce Youth Entrepreneur of the Year Award
by Aishah Avdiu
05/03/17
When I conceived the idea of bringing kombucha on tap to Westport last Spring, it consisted of a business plan that outlined selling kombucha like fine wines and craft beer is sold: curated carefully and available on tap. I was fascinated by an industry that has grown up along with me over the years.
Although rooted in Ancient Asian culture, kombucha didn’t became a phenomenon in the US until the late 1990’s, but growth for the kombucha market followed a stagnant pace until a rapid expansion in the mid 2000’s, right around when I began drinking it. One pioneer brand called GT’s Kombucha penetrated the health scene with the first mass market commercial access consumers would have to the beverage, as they began to expand into national chains like Whole Foods and Trader Joes.
This brand brought Kombucha to the health-conscious shopper, boasting the benefits of probiotic function. Nationwide, breweries of this trendy beverage began to materialize, each with their own twist on the process, gradually exposing local markets to the drink. I was unaware of brands beyond the two large ones that are carried at grocery stores, but when I did some research and uncovered the expansive market that has emerged for micro brewed kombucha, the idea for Bar ‘Bucha materialized.
Leading up to my opening date on November 5th was a lot of hard work and logistics necessary to starting a brick-and-mortar facility, but most noteable is the evolution since then. Being a Staples student and taking advantage of my reach into the community was the biggest marketing opportunity to utilize. The buzz surrounding my process was essential to building a customer base for this store. Numerous local and regional publications would draw attention to the store, including Westport Weston Magazine, Channel 3 News, and Dan Woog’s beloved 06880.
I capitalized on the attention the store was receiving by reaching out to businesses like Lululemon, Athleta, Soulcycle, Steven Alan, and the Saugatuck Rowing Club, and began to coordinate collaborative events between Bar ‘Bucha and their synergistic clients. My strategy was to continue to reach into the community through collaborations, social media outreach, participation in local fundraisers, and student-centric events. Reaching customers is a dedication rooted in steady social media interaction, informative email blasts, and events within the community. This approach continuously brought in new customers months after the initial buzz subsided.
Incorporating fellow student businesses into my business model has made this endeavor enjoyable and gratifying. We currently carry two student jewelry brands, three student artists, and several student made craft-related products. Selling the work of my peers and fellow students at Bar ‘Bucha has made the store a hub for youth entrepreneurship. For the holiday season, we held a student craft fair, where high school student businesses came to sell their goods.
As of today, Bar ‘Bucha has relationships with over ten microbreweries nationwide, and we continue to strive to bring in new and unique brands to offer our customers. Bar ‘Bucha has created a culture around a once-mysterious drink. We provide concrete education on the science behind probiotics and how customers can use our products to better their lives. A service we offer is providing free events for our customers hosted by local wellness-industry professionals, which presents the merge of both client bases. Our mission remains to better the health of our community through making kombucha fun and accessible to any demographic. Customers are non-exclusive to any group: they come from Black Rock and Greenwich alike, they’re young and old, male and female. Kombucha is a tool for health anyone can access, and Bar ‘Bucha has made it exciting.
Update: As of 05/08/17 Aishah Avdiu of Bar 'Bucha will be honored as one of Westport, CT's Youth Entrepreneurs of the Year on behalf of the Chamber of Commerce.
by Aishah Avdiu
05/03/17
When I conceived the idea of bringing kombucha on tap to Westport last Spring, it consisted of a business plan that outlined selling kombucha like fine wines and craft beer is sold: curated carefully and available on tap. I was fascinated by an industry that has grown up along with me over the years.
Although rooted in Ancient Asian culture, kombucha didn’t became a phenomenon in the US until the late 1990’s, but growth for the kombucha market followed a stagnant pace until a rapid expansion in the mid 2000’s, right around when I began drinking it. One pioneer brand called GT’s Kombucha penetrated the health scene with the first mass market commercial access consumers would have to the beverage, as they began to expand into national chains like Whole Foods and Trader Joes.
This brand brought Kombucha to the health-conscious shopper, boasting the benefits of probiotic function. Nationwide, breweries of this trendy beverage began to materialize, each with their own twist on the process, gradually exposing local markets to the drink. I was unaware of brands beyond the two large ones that are carried at grocery stores, but when I did some research and uncovered the expansive market that has emerged for micro brewed kombucha, the idea for Bar ‘Bucha materialized.
Leading up to my opening date on November 5th was a lot of hard work and logistics necessary to starting a brick-and-mortar facility, but most noteable is the evolution since then. Being a Staples student and taking advantage of my reach into the community was the biggest marketing opportunity to utilize. The buzz surrounding my process was essential to building a customer base for this store. Numerous local and regional publications would draw attention to the store, including Westport Weston Magazine, Channel 3 News, and Dan Woog’s beloved 06880.
I capitalized on the attention the store was receiving by reaching out to businesses like Lululemon, Athleta, Soulcycle, Steven Alan, and the Saugatuck Rowing Club, and began to coordinate collaborative events between Bar ‘Bucha and their synergistic clients. My strategy was to continue to reach into the community through collaborations, social media outreach, participation in local fundraisers, and student-centric events. Reaching customers is a dedication rooted in steady social media interaction, informative email blasts, and events within the community. This approach continuously brought in new customers months after the initial buzz subsided.
Incorporating fellow student businesses into my business model has made this endeavor enjoyable and gratifying. We currently carry two student jewelry brands, three student artists, and several student made craft-related products. Selling the work of my peers and fellow students at Bar ‘Bucha has made the store a hub for youth entrepreneurship. For the holiday season, we held a student craft fair, where high school student businesses came to sell their goods.
As of today, Bar ‘Bucha has relationships with over ten microbreweries nationwide, and we continue to strive to bring in new and unique brands to offer our customers. Bar ‘Bucha has created a culture around a once-mysterious drink. We provide concrete education on the science behind probiotics and how customers can use our products to better their lives. A service we offer is providing free events for our customers hosted by local wellness-industry professionals, which presents the merge of both client bases. Our mission remains to better the health of our community through making kombucha fun and accessible to any demographic. Customers are non-exclusive to any group: they come from Black Rock and Greenwich alike, they’re young and old, male and female. Kombucha is a tool for health anyone can access, and Bar ‘Bucha has made it exciting.
Update: As of 05/08/17 Aishah Avdiu of Bar 'Bucha will be honored as one of Westport, CT's Youth Entrepreneurs of the Year on behalf of the Chamber of Commerce.
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