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Life & Work with Kevin Faerkin

Today we’d like to introduce you to Kevin Faerkin.

Hi Kevin, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
When the Pandemic hit, we were dreaming up new Ghost kitchen concepts to run out of Bludso’s BBQ. I have always been a huge fan of high-quality tropical cocktails and felt there was a hole in the market for island escape to enjoy at home… especially with the closure of most bars in L.A. The new concept features tropical cocktails, ceramic mugs including fabulous parrot mugs and Hawaiian BBQ for you or your whole crew, and you don’t even need to leave your couch.

We all face challenges, but looking back would you describe it as a relatively smooth road?
For the most part yes. This is a ghost kitchen concept which didn’t require much initial capital outlay and we have been pleased by the response! The hardest part is customer acquisition and getting the word out but once folks give our cocktails and wings a try, they often come back for more. We are very excited to keep expanding our offerings in 2021.

Appreciate you sharing that. What else should we know about what you do?
I have worked in the hospitality industry for 20 years. Having gone to culinary school, business school and attending the Sommelier Society of America, I feel I have a well-rounded approach to the business. I’ve worked as a mixologist, busboy, deli clerk, General manager, sommelier, Social Media Manager, Director of ops, bartender, server you name it. I apply my marketing emphasis to all business I am involved.

Are there any important lessons you’ve learned that you can share with us?
Attention to detail is critical. Customers notice the little things and you have to dive in and wear all hats in any endeavor you are putting energy into.

Contact Info:

Image Credits:

Jakob Layman for the food/drink pics.

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