This week's episode has two parts. In the first and main part of the show, we interview Kevin Coss, who joins us for a motherboard in Slovenia. Kevin is the host behind the YouTube channel, Cocktail Time with Kevin Coss, a project he works on with two of his good friends, Sasha Vibber and Robbie Fisher. Kevin's YouTube channel is a great resource for bartending and mixology tips.
Kevin talks about how he started the channel during the pandemic, the structure they use for each episode, and the work that goes into each one. Kevin's a great guest and make sure you check out the show notes for all of Kevin's social media links. For the second part of the show, Yelena returns to join us once again and discusses the benefits of attending industry trade shows and conferences in person. Make sure you check out your latest platform, Cocktail.Vision.
Enjoy the show. The industry podcast is supported by the Case for Wine. Your local agent for the SES Western Ontario region is Rick Berencelli. Rick Lizz-Watterloo and is happy to take care of all your wine needs, whether you're a wine buyer, food and beverage manager, Sonalier, or private individual, Rick will be happy to discuss your wine needs.
Act now and receive $25 off your first order by mentioning the industry podcast right here. And we're back with another episode of it. Bingo. I'm Kevin.
That's me. Where are things, Dan? I'm doing okay. Nothing to complain about.
Good. All right. Well, thank you. What's going on with you?
Well, busy. But yeah, so the mayoral campaign rages on. Nice. Don't forget if you listen to the industry podcast.
You're hopefully a fan of ours and that means you'll probably want to vote for me on October 24th and there's that advance voting as well. So you can get involved in that if you want to get under it. Anything you want to know about my campaign platform, you can search Kipsonders.ca and find it all right there. So wonderful.
Yeah. In addition to that, we have always lots of great events going on at Sugar Run and Downtown Kitchener and Babylon Sisters and Wine Bar, Uptown Waterloo, which is about to turn one. Yes. That's a Friday night.
DJ Pain is usually spinning, but we're going to be blowing it out for the one year anniversary of Babylon Sisters. And yeah, yeah. That's about all I've got to report on that matter. We should mention that if you are enjoying the show, then the best way to support us is to subscribe, rate and review.
That's the best way to help us. If you want to be a guest on the show, you can email us directly at info with the industrypodcast.club or you can DM us at the industry podcast on Instagram. That can is the man behind the artwork on the Instagram page at zakana.co. It's also very helpful with both of my bars and now my mayoral campaign.
So big shout out to Zakana. We love you. All right. So without further ado, let's get to today's guest.
I'm Kevin Coss joining us now from Slovenia. How are you doing, Kevin? I'm doing great. Thank you for having me.
It's for coming on the show. Yeah. With pleasure. So let's talk about maybe just talking about the scene in where you're currently bartending and tell us a little bit about sort of the types of bars, the types of guests you're getting, and how things are going post pandemic.
Okay. I used the bartend in Maribor. So this is a CTI even slinger, but I got promoted to being product manager for three bars that we, that are our CO owns. So I don't bartend anymore.
I only bartend at my YouTube channel. Right. So like how are you finding the things are going post pandemic? Are people coming back out?
Is it seen lively again? Yeah, they're slowly coming back out and I hope they will come in bigger quantities. Yeah. Don't we all?
Okay. Let's talk a little bit about how you got into the industry to begin with. How did you get your first taste of the service industry and sort of how you developed? That was 16 years ago when I was 16.
I started working as a utility business in the first pizza place and a year later I started to work in my cousin's coffee place and he taught me something about cocktails and when I turned 25 I was getting more and more into cocktail and mythology. Later on I won a Havana Grand Prix in 2018 in Slovenia. So I represented Slovenia in Cuba in Havana. And after that it really accelerates more into the mixology business and professional.
And so talk a little bit about the bars that you're sort of over the product manager of right now. You say there's three different ones. Are they all similar or you said they're under the same umbrella? No one is a cocktail bar, which is a Niagara cocktail bar.
It's a first cocktail bar in Maribor. The second ones are coffee places. So, coffee area. No, gotcha, gotcha.
And so this is the first cocktail bar in your city. Are you finding that the landscape is changing? Are people more into craft cocktailing there? What were the bars like mostly before that?
In Slovenia we have a situation that we still have to work hard to get the customers for a signature cocktails or for craft cocktails. Our drinking culture isn't that yet. Drinking culture is more into wine and beer and so little into craft cocktails. But we are working on it obviously pandemic didn't help us.
Sure. We are working harder and I think we will go and we will come to that point that Lithuanians will enjoy craft cocktails too. Yeah, as someone who sort of tried to do a couple of newer ideas here in our city and kitchener, talk to us a little bit about some of the challenges of like, if you're not only opening a new bar but you're also kind of, it's a whole new concept for the city. What are some of the challenges towards bringing guests out to a new concept?
I think you have to look wider since if you only serve craft cocktails, you won't survive in this situation. So, for example, a used to bartend in Niagara, it's still a part of place. So, we serve craft cocktails during the week and during the week and we have a part of the place where it's loud music, a lot of people and not so much of a cocktails. Right.
More of a club, right? Yeah, whiskey, Coke and such drinks. Lots of vodka, water, vodka, sodas. Yes.
Yeah, so it can be a real challenge when you're, again, speaking for personal experiences well when you're trying to do something new. So is that sort of your, is how you're going about it is kind of like, oh, we'll start with bringing them in with a kind of routeier atmosphere, club type plays and then we'll slowly seep in the craft cocktails so they know? Yeah. So everything started when I take up place with a head bartender at the bar and I thought that I have to show the saloonian what is, what is craft cocktails and et cetera.
So I did an event which was called, which was called Anundaste where I put three course cocktail menu with appetizers or with supplementary snacks and the guests get all three cocktails in one menu and they can enjoy it all together and see what the signature cocktails and craft cocktails means. That's a great way to bring it to their attention. Now, do you find out people are starting to get the deal and are they ordering more classic cocktails when they come out? Yes, they are.
When I came to the bar first cocktail on the menu, first, the most ordered cocktail was I think Koolibra or Mujito and later on years later Negroni was taking that place really quickly. So yeah, you are in the right direction. Right. Yeah.
If you're already getting to Negroni's then that's pretty much the most popular cocktail everywhere is the first class. Okay. So you're sort of trying to do this new thing there and what point did you start thinking about doing the YouTube channel? Well, when the pandemic happened, we all stuck home without jobs and one of our distributors offered me a post on Instagram and I choose to make a video about it and they sent me a bottle of cognac.
It was a Martel Exo and I choose to make a sazer cocktail with it and I filmed it. I was talking to Sloane back then and because I really enjoyed I filmed two more episodes and uploaded to Instagram and because I didn't have such an experience with editing and filming and so on, I always asked my friends, Robie Fish and Sasha Weber, who are team of team members of Cocktail Time at the Gaming Coast and they helped me with editing and filming and everything back then. So then I got a box of tequila from my friend, Anssences Angos who is a brand ambassador for Rouss de Rocro. He sent it to me and we talked that we should have been about it, how I opened the box of tequilas and we were all in.
We said that we will film after our regular jobs. We filmed it in my apartment. We set a set and then we talked about where we should put the video on which social media and the editor Sasha Weber said the YouTube is the perfect place to put the episode on. And the second question was on which language should I speak on the episode and I wasn't so sure about English but because English wasn't my strong side.
So but I went for it and it turned out great. Now we have 80,000 subscribers on YouTube so it was a great decision to speak in English. Yeah, well you're definitely going to reach a lot more people that way. There's a lot of it's amazing.
You go to Europe and everybody speaks multiple languages but in North America probably 80% of us speak one. It's definitely going to reach out there a little bit more. So how do you what you attribute to the rapid growth of getting 80,000 followers so quickly? Posting regularly we post every week.
You have to be unique in one way. Since English is my strong side I can do really nice graph articles so you're making things every week almost every week. So in this case people got interested and they're interested in our channel. So that's why it's going.
And actually how does one find your channel on YouTube? What's the address? It's cocktail time with giving costs. Cocktail time with Kevin Cost.
Perfect. I'll link that in the show notes as usual. Another question about your videos. How long are your videos?
Do you have like a set time you stick with or is it kind of just depend on what you're doing? Like whether it be shorter or longer? Yeah, it depends. It depends on the cocktail.
Sometimes it's like seven or six or seven minutes long and sometimes when we do a special episode with almost like a movie, it can be 15 minutes long as well. Now another question we're just looking at analytics for our episodes and stuff. How do you find shorter videos versus longer videos for views? Do you find any difference or is it kind of almost depends on what the topic is?
Yes, it depends on the topic. So it's really not about how long the video is but it depends on the topic. Yeah, that's true. Cool.
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You're going to want to email Rick at the case for wine. Okay, so getting back to the whole expansion of the YouTube channel. How do you pick your topics, which cocktails you're going to create, the stories around them, and how you put it all together? It also depends on the season.
At this time, we're making mostly summer cocktails, of course. During winter, there are more winterish cocktails. So it's all depends on the season. And on my imagination or something, when I make a new cocktail and I immediately want to put it out, then we film it and we put it on the channel.
So it's really depends on a lot of things. For our listeners who may not have seen it yet. Have you been able to monetize it yet? Are you advertising on the channel as well?
Yeah, of course. We have been monetized for a year and a half now. And we have a couple of sponsors. So we're really glad we managed to do that.
Yeah. And so when you have sponsors, there are some of them liquor companies as well, so you're getting product as well? Yeah, sometimes liquor products, sometimes syrups. I don't know, sometimes watches, clocks, it really depends on the type of the sponsorship.
It's interesting how wide the sponsorships are and there can be a lot of products shown on the channel. Yeah, nobody's sending us watches, so you're doing better than us. If you can see, I don't even have a watch. You should rename them because I'm cocktail time with King Close and since it's a cocktail time, I should wear a good watch, right?
Oh, right, that makes sense. That's what we need to do in the industry time. Yeah, in the industry time. Or just start going after what we really want, which is like, we could call it.
To drive it around with the industry. Yeah, that's a good question. So what would your advice be to somebody who's kind of, like you were saying, almost everybody started doing this during the pandemic, right? But not very few got a successful view and such a short time.
So what advice would you give to someone who's trying to grow their social media platform, either through YouTube or Instagram or however they're doing it? Well, I was really blessed with Sashow Weber and Ruby Fisher because they're helping me a lot with the filming, editing and basically they're doing all the job besides making cocktails. So first off, to have a great team, which I do, so I'm blessed and I'm happy for it. And the second one, you have to be consistent.
You have to post every week and be consistent and the numbers will grow. Right. Another question for you too, around that. So do you guys have a rehearsal of what you're doing going to film ahead of time just to see what might work and go, maybe we shouldn't do this, let's get you to sit over on this part so we get better shot.
Do you do any rehearsals and do you work off a script as well ever at all? Yeah, we do. Ruby Fisher is our director. So we do the scripts and we film every episode through the script.
Okay. And we have a meeting every Saturday morning with coffee and we talk about what our next episodes are going to look like. And we analyze our previous episodes. Right.
So the dedication is the key there, right? From the start, just kind of having these weekly meetings, taking it seriously and not just sort of as a side project. So basically, I'm assuming that as soon as you start, you decide that you want to start doing this, that you are already thinking about it as like a business, not just a side project. Exactly.
So that's probably great advice for anyone else who's looking to do the same thing. Because for us, even with this podcast, I think we started originally maybe, there was just kind of like, oh, it's just something we're going to do on the side. And then once we realized we started growing some more listeners, then we kind of started taking a little bit more seriously. But we probably stalled ourselves in that fashion because if we have been like treating it like a business from the get go, we might have done a little bit better job.
Yeah. Maybe got a drop first question on this one. Now actually, with your videos too, do you also cross post those on Instagram or TikTok or just strictly more YouTube? We just started posting shorts on YouTube and on TikTok and Reels on Instagram.
So we do that recently, not so long ago. So we'll see what that will bring us. And were you pretty proficient with using social media before you started doing this? Or was this also from some stuff you learned from your team, your team take care of that for you?
I wasn't. We all started from there and we all learned a lot about social media. It's interesting what you have to think about when you're posting on social media and on which episode or which photo we'll gain you more viewers or subscribers. We started learning on the way, on the process and we gained a lot of experience so far.
And I think there's still a lot of knowledge out there that we still don't have and that we'll gain on the way. With the YouTube postings, do you have to interact a lot with the comments? There's obviously going to be a lot of good comments but there's also going to be a lot of nonsensical comments with the bunch of clowns, right? Do you find you spend a lot of time, or are you and your team having to spend a lot of time working on those comments as well?
Yeah, we do. We try to reply as much as comments as we can. But basically we reply on every comment until this year, until February. But then one of our episodes really took off.
It gained around 850,000 views and thousands of thousands of comments so we couldn't answer all of them. So we still try to answer to a lot of them but it's really impossible. We still have regular jobs and YouTube being our second job. We don't have enough time to really reply on every comment but we're doing a great job in replying and we are helping everyone through the comments.
Getting back to your day gig now that you're a production manager, do you find that you're missing being behind the bar or are you getting that fix from doing the videos? Yes, sometimes I really miss that but I get a lot of new interesting stuff in the bartending community and bartending business which is you don't have to be a bartender to be a bartender. I still have a bartender but I'm bartending behind the camera. I'm gaining new experience here which I like.
Sometimes I miss but I really like doing the job. The one thing I sometimes miss when I'm moving into the ownership side and a lot of my work is done during the day now. I'm not doing the bartending at night time and sometimes you just miss some of that social interaction with the guests as well. Exactly.
You're right. How late can you guys stay open? How late do you start off the whole time? Our bar is open until five o'clock in the morning, Fridays and Saturdays.
I quit working night shifts last year in August and I got my daughter. Congratulations. Thank you. That was my turning point that I quit working night shifts so I only work during quick.
Gotcha. That's great. What time do people start going out? They start at 11, 12.
A lot of them are gathering at their homes and they're drinking there and they come to bars a bit deep. That creates a whole set of its own problems. We obviously drink here in Canada before they go out as well because here in Ontario we have to shut the bars down at 2am. You're not dealing with probably as many problems as people who have had six or seven hours to pre-drink before they're going out.
Is there a big scene of fighting? Sometimes you have a security switch which is doing great job. After three o'clock a lot of things start happening in the nightlife. So let's say from 11 until two or three is the best part of working night shifts.
Right. I think Dallas is not so good. Before and after two dads after two crazy. Exactly.
Well there are only a few more weeks of barbecues left and what to drink then? I don't know. I'm sick and so why? Yeah well Rick at the Case of Wine has many options.
Whatever the budget he can help with modestly priced cabernets of a young or peanut wire from California or heavy-hitting reds from Barolo produced by Bovio or Luciano Cendarina. Whatever the event, whatever the meal, call Rick and save $25 off your first case by mentioning the industry podcast. Okay so we'll start wrapping up so I know this is pretty late for you and we appreciate you coming on to do this. What time are we at your time right now?
It's 11.30pm. Alright so you're just getting ready to go to the bar. I'm having my Viski soda so I'm going to bring you to the bar. So I guess what's next for you?
You obviously have a good solid day to go out going now with the production management position. As far as your YouTube channel, are there any plans to expand that in any way or are you pretty much happy with the way it's going right now and just going to write that out? Yeah so far since we started posting shorts and TikToks and Reels on Instagram, I think we're going to keep that for a while and see what that will bring us. And basically we'll go from there and see where this will take us.
Nice. Well tell our listeners one more time where to find you on all your social media platforms. You can find us on CockletTime with giving calls on YouTube on Giving calls on Instagram and CockletTime W giving calls on TikTok. Awesome.
Well thanks again, we really appreciate you coming on especially at the late hour and best of luck with everything and everybody should be tuning into your YouTube videos for sure. Thank you very much. Thank you for having me. Thanks very much.
Now we're on to the oldest part of the episode with the returning Elena answer of Cocktail.com. And we are back again with monthly flirt and Elena answer. How are you Elena? Hey guys, I'm doing great.
Thank you for having me. Yes we're going back to the show. Yeah, so last night's. Yeah, that's true.
It's a pleasure to be here now. It's a commitment, monthly commitment. Because you needed another one of those. Actually I do.
I'm having fun with it. Awesome. Yeah, that's true. So last time I saw you we were in New Orleans for Tales of the Cocktail and people can listen to that interview we did there and some of the other ones I did in our arc.
That was an awesome episode by the way. I listened to it and I'm like, oh my gosh, you guys have to check it out. Yeah, that was a good one. That was an episode of 123.
Great. So check that out in the archives if you haven't listened to it yet. Elena also has interviewed with her team on that episode. But we were going to talk today about these conferences in general and sort of both sides of it because when you go to these conferences, like you're obviously selling your products usually at the conferences, but then you're also kind of a guest at the conference and get to go to a bunch of the events as well.
So you're kind of perfectly suited to talk about the value of these. So let's first look at it from the angle of like you selling your products there. Do you find that this is going to these conferences works for you? Oh, definitely.
It's a great exposure and a great opportunity to introduce a brand new product to the industry because there's only so much you can do on social media. Even though I do quite a bit, it's a different clientele, different group of people that you can reach in person and it's more meaningful too because there's only so much you can do virtually to be able to show the product and to taste the product. It's irreplaceable. Yeah, for sure.
And like having the in-person contact makes such a big difference, right? Because you can actually explain to them how it would work for them personally rather than just like when you're putting it on Instagram, you don't know really who's looking at it. Right. Right.
And especially, well, with the industry shows, especially, you know, you're dealing with the owners of restaurants and bars, not home bartenders, but mostly restaurants and bars. It's helpful because then you'll be able to educate them on how to use the product depending on what kind of establishment they're running. Like, so if it's a Tiki bar and it's a darker environment, I'm not going to suggest glittery, you know, additives to the cocktails because they just don't show, but something may be brighter or like more elaborate garnishes because that's what Tiki bar is known for. And if it's more of a like a craft cocktail bar, you know, craft cocktail establishment where like well lit, they can use definitely brighter colors and other products that enhance the cocktails with shimmers, for example.
Yeah, for sure. So like when we were down there, I was like, there was a one day where you were working, I was just drinking the whole time, but. And I know it's working a whole entire time. Yeah, that's true.
Just to clarify, I'm listening, I was working the entire time. But like, for instance, the one day when you had your booth set up there at I can't remember what specifically that. Me to the Steelers. Yeah, that was a big event.
Yeah, it was crazy. There were so many people walking around. It was like almost hard to get to any of the individual tables at times. Yeah, yeah, you guys had a ton of attraction.
So like, do you find that? How do you find it stressful with so many people trying to get to you and not able to talk to them, say individually as much as you might like to, or do you, or you just look kind of roll with it and love it? You know, I kind of rolled with it and loved it. I got a little stressed at a previous event where it was even, you were not there yet, but it was the indie spirits and you couldn't have been walked.
It was so tight and hot and you know, you couldn't hear anything. But our event was towards the end of the show. So a lot of people left, but I feel like it gave us a better opportunity to make more meaningful contacts because people who were in the world. So we were able to make more contacts because people who were still there.
Those were more in the industry people rather than because everybody goes to tell the doctor whether you just like to drink or you in the industry, you can still buy your tickets and go see with me the distillers. We were able to connect with like truly industry people like the stores to liquor stores because our product could be sold at liquor stores for a home consumer, as well as, you know, like bar and restaurant owners. So what was amazing at that event, we were able to truly educate how a product works because every product is so versatile, sometimes it's hard to wrap your brain around. Like, what would I do with that?
Like, I understand it adds flavor to the cocktail, but you know, like a cocktail perfume, for example, can be used in so many ways, whether you shake it into the cocktail or just apply it topically on the glass. So I was able to talk about it and really get to people and you can see just it resonated when you teach people how to use the product. Their creativity starts going as well. That's the true value of those in-person conferences more than anything.
And how do you find it sort of more as a guest of the conference, like when you have like a day off and you're able to just wander around? Because for me, I always find them overwhelming. I've only done a couple now. I did the bar and nightclub one in Vegas.
And it's just like, people applying you with free liquor everywhere. It's like, yeah, it's a bit overwhelming. How do you find it from that end? So I've been to a bar and a restaurant, a conference in Vegas too, in other places.
So I find them very educational because you go and you taste a bunch of things, some of them you're already familiar with. But it's still an opportunity to learn about the brand and just different processes. But definitely, like for me, it was educational because we attended a bunch of seminars. A few of them were very inspiring, very innovative on top cocktails, cocktails on top, for example.
It's more and more popular over the place now. And they're high-end cocktails. And those establishments, they're able to achieve very creative and complex flavors without consuming as much time to create a cocktail, just to have it on top. And that eliminates the waste, that eliminates your consumer waiting for that cocktail.
So that was an interesting conference as well as we were able to taste a lot of new spirits that I've never tasted before. I've heard of them. I really wanted to taste them like Nixa, Tequila, and it's like a lotet liqueur. That was very interesting to attend that event.
Yeah, it's crazy because from here I was broke because I'm walking through all these rangers and all these great spirits, but we can't get fucking any of them in Canada. Exactly. At least you can bring them in if you want to. Yeah, that makes it tough for you.
I did. I had to go back to the hotel a couple times for a nap. I noticed. It was gone again.
He was working out of the gym, right? How do you not get totally drunk by lunchtime? You do. We went to cigar and absinthe thing that started at 11 in the morning, and you had already been doing an event before that.
We were at a tasting right before, like what is it? Nine o'clock tasting, and usually they serve breakfast. We didn't have breakfast that day. I don't know if I told you that or not.
We figured we'll have breakfast before the Appiritevo event, right? Well, they did not serve breakfast because they just ran out of time. So we jumped straight into the spirits and continued on with spirits and we figured, oh, well, we'll have some lunch at the cigar event, right? Because they were supposed to have some lunch.
I'm not sure if you ate anything, but I wasn't overwhelmed with people. I was just so intrigued by the craftsmanship of cigar making and everybody who was there. I just wanted to talk to everybody and make sure that I take it all in, that I literally forgot to eat. I didn't drink anything at that event, but I think just from the cigars and excitement, I felt so drunk.
I got to the... I had a long conversation with the Absinthe guy. I can't remember saying that now. Oh, George L'Fee?
George L'Fee. Yeah. I did drink that. Yeah, and he gave it to me every single way that they do it.
Like in a cocktail. It's straight. The other kind of thing. I was just like, okay, that's a lot of absinthe before noon.
By the way, I'm a few Jetsint fans and I love the Absinthe. L'Fee. Yeah. So, I mean, you guys should have them on the show.
Well, he did a little interview for the audience. I'm glad we have back with in-person events because even tales were held, I think, two years in a row virtually, which is like, I can't even imagine how do you truly get the inspiration and taste and learn? I guess, I mean, there's still a certain percentage of that, but I don't think we can replace in-person with virtual. People still crave that interaction and it creates better networking environment as well.
I think those events are grateful networking and you're there to sell your product, but at the same time, you can synergize with other companies and other creators as well. So, they still have their place for sure and it's like, you kind of noticed it when during the Covid years when we were missing them, but it's definitely fun stuff to go to. You do have to pace yourself. That is a rule, but it's good to know that from your side of it as well, you find it valuable for selling your products and getting one-on-one connection with potential customers.
So, tell us. Well, tell us what, tell us what the cocktail was American because that was what, I mean, I was there for six days and it was truly American. It usually shows you go to one day maybe and, you know, it's easier to pace yourself rather than when you're there for the entire week. I think you guys were still not still in relatively experience.
Still standing. I was like, yeah, I was like there for three nights and all by Friday night, I was already fading. Yeah, we did good. Okay, so tell us where we can find the cocktail vision products.
Tell us about anything we'd like to promote before we let you go. Cocktail vision products. So, my products are available. They are distributed by Chef Robert.
So, they are a manufacturer and distributor as well, but I offer a lot of resources on my social media page on Instagram. So, I'm going to talk to you guys about the cocktail that vision. I think it's very educational and inspirational. So, yes, we have probably 100 products right now, but what I do on my social is truly like show you how to use those products and incorporated in your cocktail, whether it's at home, as a home bartender or in a restaurant or bar.
So, cocktail that vision and actually the cocktail that vision has all the links to a way to purchase the product as well. Perfect. Well, thanks again for coming on for another monthly edition. It was great to see you as always, Elena.
Have a surprise for you next month, that's for sure. Okay, good. Alright, you guys.