The Places: In Bad Co.
In Bad Company truly lives up to their brand, with big personalities all round, never a dull night in their company! Let's hear more about them..
We've heard so much about In Bad Co, tell us all about yourselves:
In Bad Company is a craft beer gastro bar that serves not only craft beer but natural wines and craft spirits. In our new space at 66 east coast road, we have taken a new approach to embracing the spirit of craft not only in our beverages but also in pushing the boundaries of elevating what bar grub could be and how it could pair well with the drinks we offer.
Where do you see the brand in 5-10 years' time?
There will always only be one and only one In Bad Company, as long as the business is still surviving after such a long time, it will be a testament to the idea coming to fruition and that there is an appreciation for what we are striving for as a brand.
What is your secret behind building such a great team?
I believe it is a mix of finding the right people who share the same goals/values at the right time and a whole lot of communication and love thereafter. The formula isn't that complicated, but being committed to the process of communicating through every conflict (no matter big or small) is what helps remove any doubt or misunderstanding in a group of different individuals coming together to work towards a common goal.
Being aware that we should be understanding and empathetic to how other people may be feeling is also very important in the process, because it's always a growing process of working through professional and personal issues together, especially when we have such a small team. We also make efforts to bond with each other on our off days (get together for a barbecue, go for a massage as a team) to build a little family community so work never really feels like work.
Another little thing we have daily during the first hour of work is to always to have our 'family time' where we have our lunch together and just hang out over a bunch of laughs, a really good and healthy way to start the work day!
What are the biggest challenges you've faced?
I think it goes without saying that COVID-19 did us all dirty when the pandemic hit and that would be most F&B owners' biggest challenge. We had to shut our newly opened space just shortly after a year in, seek another space, shut that one too, and with our current space in the flow, go through heightened alert just a week after we opened our doors. The journey was crazy tough and filled with a lot of uncertainty but in hindsight, it was the best learning journey we have ever gone through and barely made it out alive of as a brand.
We are surely a lot smarter and stronger as individuals and as a collective after this experience.
Final words:
Support your local businesses, give every restaurant and bar a chance because we would never have made it this far if not for the people who have done so for us. If you'd like to give us a shot, we are located at 66 east coast road #05-17. I hope to see you there!
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