TUESDAY, APRIL 30, 2024
Myola joanes
MARGAO: When Isaac Furtado started out as a struggling ‘freelance’ bartender, he already knew he would one day own a company and create employment for others like him. It was just a matter of focus and hard work, says the driven 29-year-old, who is today a mixologist in demand, managing his own hospitality start-up with a team of ten bartenders and barbacks.
The journey, however, wasn’t easy, as employment opportunities were not plentiful in and around Curtorim, where Isaac hails from.
“Everyone around me was going abroad, to work on the ship, or in the UK/Gulf, and I also wanted to go. However, my mom was dead set against sending me overseas - she emotionally blackmailed me, telling me how hard life was and how I would feel homesick, and so, I stayed here. And I’m glad I did,” chuckles Isaac, who has been working since he was 15.
Recalling his teenage years, Isaac says he used to take up odd jobs for catering companies just to earn pocket money. “The pay was only Rs 200, but I would walk from Maina-Curtorim to Loutolim and back in the night, for that sum. The first time I went, they gave me an entire sack of onions to peel, and I did it with great enthusiasm. I eventually got sick of the onions and jumped to the bar section, where I would help with prep,” reminisces Isaac.
The idea of setting up a ‘mobile cocktail bar’ for events was sparked first during a wedding catering job, where a mobile bar team was called in from North Goa. His clients explained that nobody in the South district offered such services, and this immediately piqued his interest. After completing his studies in catering and hotel management at St Alex Higher Secondary School, Curtorim, Isaac began to work in the hotel industry, and at various bars and shacks on the coastal belt. He kept updating his skill by watching videos on YouTube and later did a diploma in mixology.
Ironically, Isaac has given up alcohol and spends the little free time he gets in the gym.
Starting with uncertain prospects and scant knowledge of his potential earnings, Isaac floated his company, ‘The Ideal Bartender’ in 2017, taking the plunge into entrepreneurship solo. With nothing more than a box of ingredients, bar tools, cutting board and glassware strapped to his bike, he traversed the length and breadth of Goa, catering to events ranging from birthdays to christenings. “I didn’t even have a table; I’d rely on customers to bring the alcohol and decorators for my makeshift setups,” he reminisces.
The early days were a blur of logistical hurdles and financial struggles.
As his clientele grew, Isaac juggled the roles of bartender, event manager, and logistical coordinator single-handedly. He then employed other young like-minded youth with the enthusiasm to work, and trained them not just in mixology, but also to build a rapport with guests.
“Being a bartender is more than just pouring drinks; it’s a blend of artistry, hospitality, and sheer hard work,” he says with a grin. “Guests today are keen to know what goes into their drinks, and part of the job is to explain to them the spirit’s qualities, the techniques we use – all while mixing their cocktail,” says Issac. “Speed is also of essence- you should never keep a thirsty guest waiting,” he adds.
However, the Covid-19 pandemic dealt a crippling blow to Isaac’s event-centric business model. Forced to adapt, he diversified his revenue streams by leveraging social media to promote his company and putting out cocktail tutorial videos. “Innovation is key to staying afloat in a competitive landscape,” Isaac reflects.
A master multi-tasker, Isaac also works behind the bar at a popular beach shack, juggling both business and job with flair, while also finding time to impart training and treating his team of 10 – which includes a female bartender- to excursions on off-days. “Four people who worked under me, now have their own cocktail bars. They also come and help me from time
to time, whenever I need an extra hand,” he adds.
“Now, my start-up isn’t merely about cocktails and mocktails, it’s about curating unforgettable experiences,” he asserts proudly, describing how his team goes beyond the bar counter to be ‘party-starters’, hyping up guests with dances and cocktail samples, making every event memorable.
