Q&A With Mike Covino Of Niche Hospitality Group
Mike Covino,
President and CEO, Niche Hospitality Group, Worcester
Mike Covino didn't go to college to become an entrepreneur. In fact, he studied physical therapy. But for some people, a career calling may lie within what they saw growing up. Covino grew up knowing much about the restaurant industry: His dad tended bar, as Covino himself later did. Today, he runs Niche Hospitality Group, a collection of restaurants in and around Worcester, such as Bocado and Mezcal, which next year will move downtown from its current locale on Shrewsbury Street.
What’s the most important thing for a restaurant owner to keep in mind today to stay competitive and grow?
Basically, you have to be dynamic. You have to change; you have to adapt. There's no formula. It's being malleable and adaptable. Accountability and hospitality are huge. There are two cultures: we have a culture of accountability and a culture of hospitality. The common thread is that the game's always changing. You're constantly trying to stay cutting edge with food menus, drink menus, beverage menus, and best practices with inventory control. There are systems, but you constantly have to be able to adjust.
You’re moving Mezcal downtown (into the ground floor of the Major Taylor garage). Do you see a lot more action happening there within the next several years?
I do. It's nice to see there's a route connection (from) downtown back to Shrewsbury Street. The cleanliness is better than it was in the past. The new Unum building, the new DCU (Center). I really like the look of the city right now. There (are) a lot of great partners with Mass. College of Pharmacy, WPI, Clark with what they've done with their campus. So I definitely see a lot of action happening downtown. I'm glad to be part of it. We love Shrewsbury Street; it's been great for us. It's just an opportunity (to move out of a) space we've outgrown. We obviously want to keep that cool, fun feel of Mezcal, (but) in a larger place.
Worcester is one of few communities in the state that doesn’t have a quota on liquor licenses for bars (aka pouring licenses), and some mayors have recently asked for quotas in their cities to be lifted. Do you agree with them?
Yes, that's the business I'm in, so … I think it really depends. Those laws were put in play back in Prohibition-era time. People hear “liquor licenses” and (fear that) someone's going to open up a dollar draft pub on their corner and bring in a bunch of riffraff. What do you see when you think liquor license? I (see) architecture and restaurants and jobs, cultural diversity and someone being able to express a new cuisine. But some people see alcohol abuse and driving while drinking, so it really depends on what pops in your mind. In my mind, it's creativity.
In a recent interview, you said you grew up in a restaurant family. What did you learn most from them?
Patience. You realize how much happens around the table. So that culture of hospitality that we preach, I really learned from growing up in a restaurant family and really adapting to different types of people. Everyone who walks in the door, you can't judge them by what they're wearing or what they look like, so really being able to deliver an amazing experience through service and hospitality is really what I learned most from my family.
What’s the biggest difference between the industry of that generation and the industry of your generation?
I think they're actually starting to become similar again in terms of a focus on quality and a focus on craftsmanship. My dad would tend bar with a bow tie, with a vest and a towel and he'd wipe down (the bar) and he really focused on cleanliness and being able to have product knowledge. I'm actually seeing that come back again. I'm happy to see that.
Did you ever think you would reach the point where you are today?
I think I've always had confidence in my abilities to be successful at something. I feel as though I have a real strong entrepreneurial spirit. I think I'm more entrepreneurial than I am business savvy. I've learned business; I think the entrepreneurial fire and (creativity were) always there. It fits for me; it feels right for me. It feels like this is what I should be doing.
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