I interviewed Nikos Bakoulis a few years ago when the Athens bar, The Clumsies, made it to The World’s 50 Best Bars list, sparking discussions about the bar itself and the Greek bar scene worldwide. History repeats itself. Most of us have noticed their latest concept called Line, which has been catching attention since its opening. Nikos and his team have been leaders in the Greek bar scene for several years now.
Do you consider yourself a leader in the Greek bar scene with your progressive concepts?
I believe no leader sees themselves as such or would label themselves as one. I don’t view myself that way either. My motivation, or rather goal, is to push our craft and work a bit further each year. I try to achieve that through my experiences, new knowledge, or ideas.
What does the term “leadership” mean to you? How would you define a leader?
That’s a rather complex question. Or rather, it doesn’t have a straightforward answer. It’s a multifaceted package containing numerous skills and qualities necessary for leading a team or a group of people. It includes empathy, trust, motivation, continuous self-improvement, information sharing, listening, excellent communication skills, management, planning, and understanding the craft of bartending.
Thanks to all these qualities, our craft has several great bar personalities and role models from whom we can draw inspiration. They are individuals successfully leading their businesses, teams, and projects around the world.
And a crucial point for me is to remain true to oneself and not pretend. To be human and bridge both sides – managerial and bartender. To be fair and honest. Above all, to communicate. It’s like a relationship.
Your new concept, Line, was recently awarded the Best New Cocktail Bar at Tales of the Cocktail. Can you tell us more about it?
Line is a concept where we aim to think and work sustainably in every aspect. We stand behind it together with partners Vasilis Kyritsis and Dimitris Dafopoulos. The idea for it emerged during the time of COVID. We’ve tried to think very comprehensively about the entire concept. Sustainability isn’t just about working with raw materials and energies; it also involves people. Therefore, Line primarily focuses on sustainable workloads, ensuring that everyone in the team is happy, motivated, working on their education, and also on regeneration and health, allowing time for their private lives. Believe it or not, a happy employee or team member performs differently. They bring great ideas, and together we can advance the concept. The idea is that even if you have excellent organic products from local farmers or sources, if your team is overworked and unmotivated, you can’t call your concept sustainable.
The Line concept is based mainly on a collaborative system. Currently, we work with six local farmers and use their ingredients in our bar and kitchen. We primarily source vegetables from one and various fruits from the others. One of the categories we focus on is our own wines and fermented juices.
You can find more about our concept on our About – Line Athens page.
As I think about it, don’t you feel some pressure when opening new bars or planning new projects? After all, more awards and more attention, when the whole world is watching you. How do you perceive it?
In business and creating new concepts, Vasilis and I have a fundamental rule we always follow. Our intention is always to create a healthy and successful business. We don’t do it for awards, and anyone who thinks that way is making a fundamental mistake. Awards and recognition come when you have a healthy, newly opened business. They are a reward and motivation for the next new idea and concept we’ve managed to turn from an idea into reality. Then we are highly sought after as advisors in opening other projects, which we greatly appreciate, as it allows us to help others around us.
How do your concepts come about? Is it a spontaneous idea when someone from the team says, “Hey guys, I’ve got a great idea, let’s do it…”? Are there any rules? Do you perform any analysis or simulations?
No, it certainly isn’t an idea from one person. It usually stems from our curiosity and the desire to push our craft further, creating another potential creative environment. Once we have an idea and perhaps find a suitable place, we always ask ourselves: Do we really want to go for it and take the risk? Don’t be misled. With every new concept, we’re taking immense risks. Risk is part of business, and it’s up to your assessment if you’re willing to take it. On the other hand, if you’re not willing to take risks, you can never start a business and find out if your concept will be successful or not.
And now, the more important thing. We all know that you can have a super idea, but if you don’t have quality people, the business doesn’t stand a chance. Where do you find people?
That’s a very good question. One of the key elements in leading a good team is that you don’t have to search for bartenders. Many people know about you, and you know them. Finding experienced bartenders isn’t entirely challenging for us. However, with us, anyone who has the enthusiasm and passion for our concept can work, regardless of their experience. We try to educate young and less experienced team members every day and dedicate a lot of time and attention to them. I believe inspiring and educating young potential bartenders should be the goal of every establishment.
Is talent, creativity, or people skills more critical for you in individuals? What criteria must a person meet when applying for a job with you? For me, feeling enthusiasm and zeal is crucial. I like people who enjoy what they do and don’t necessarily have to be super creative or know 1000 classic cocktails by heart. For me, the spark and interaction with people are primary.
As I mentioned earlier, experience and talent aren’t the most crucial for us. With a bit of patience and good managerial skills, you can find talent in anyone. Everyone has talent in something else. Certainly, the nature and character of a person are crucial for us. They must fit into the team, be reliable, and exude enthusiasm. Communication and the relationship with guests play a significant role.
What else can we look forward to? You probably won’t reveal your plans in detail, but are you planning more new things? Have you ever thought about opening a concept outside Greece? After all, you have global recognition and a brand…
Definitely and honestly, Greece is still our top priority. It’s our priority. We love Greece and strive every day to make it a better place. Currently, we have no plans that would take us away from our home. But as they say, never say never.
And purely hypothetically, if you could choose a location to open something new, where would it be? Do you have a dream, like every young bartender, maybe having a bar on the beach and making great drinks?
A small taverna on a Greek island. That’s probably where I’ll gradually head. Maybe in five or ten years, I’ll realize my dream, and I know I’ll be happy. So far, I’ve been fortunate with two great bar projects, but each of us must slow down gradually and enjoy the beauties of life.
And finally, do you have any tips on becoming a leader in the bar world? How to constantly find motivation and not fall into routine? Being an example to others and motivating your environment?
Be the best version of yourself. Do what you love. Do it wholeheartedly. Is there something outside your field that you have a talent for? Focus on it. It will bring you joy and develop your creativity and personality in general.
