How to create a great venue – Bukowski & Baudelaire bars

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How to Create a Great Venue: 7 Lessons from the Owner of Bratislava’s Bukowski and Baudelaire Bars

Editor’s note – Why we are sharing this story today

This article was originally published by Forbes Slovakia in 2019, shortly after the opening of Baudelaire Bar. At the time, Bukowski and Baudelaire were still young projects, shaped by experimentation, learning, and constant adaptation to the realities of the hospitality industry.

We are sharing it today because the principles described here remain relevant. While the bars have grown and the industry has changed, the core ideas — patience, storytelling, people, and respect for craft — continue to shape how we approach bar culture in Bratislava.

Forget templates, look for stories, and wait for your dream space.

Michal Kružlík, co-owner of two popular Bratislava bars, Bukowski and Baudelaire, shares his recommendations and experience on how to succeed in the demanding hospitality business.

Forget templates

I entered the hospitality world after years in a corporate environment and with experience from organizing events with pop-up bars. I’m the type of person who tries to gather as much information as possible in advance — yet no preparation or experience can truly prepare you for the organic, unpredictable nature of gastronomy.

Even when we opened our second bar, Baudelaire, two years after launching Bukowski, it was once again a completely new experience. My advice is simple: if you need to have everything 100% under control at all times, don’t even consider opening a bar or restaurant.

If constant change and challenges excite you, follow Richard Branson’s words: “Screw it, let’s do it.”

A concept is not a one-night stand

Sometimes I see new venues with a strong concept that seems to disappear after six months — as if the owners themselves forgot about it. With Bukowski, we learned early on that every decision should be aligned with the concept, and we continue this approach with Baudelaire.

For example, we introduced food almost nine months after opening — but only once we were sure it fit the concept. In our bars, shots are named after writers, so our baguettes are named after literary characters. Baudelaire was a bohemian, so every “Bodlerka” baguette contains a drop of alcohol. Guests may not always consciously notice it, but they feel it.

Talk about your strengths

What truly makes a great bar? Atmosphere, pricing, service? Sometimes it’s something intangible — and it’s the owner’s job to define it clearly.

In Baudelaire, we decided it would be a bar where nothing is treated as secondary. Cocktail bars often don’t serve draft beer, beer pubs don’t offer cocktails. We offer craft beer, cocktails, shots, wine, and now bar food — all at a level we can stand behind.

We want to be a genuinely versatile bar where everyone can find something they enjoy. But if you don’t communicate that clearly, guests won’t know how to categorize your concept. Help customers understand what you’re about.

Take your time to find the dream space

We first talked about opening our own bar around 2013. We started actively looking for a space a year later, and only opened at the end of 2016. Do we regret the time spent waiting? Absolutely not. Bukowski thrives thanks to its location and beautiful courtyard.

Even though Baudelaire opened relatively soon after Bukowski, finding the right space again took nearly a year. It’s better to pay one or two extra months of rent for an empty space than to rush a renovation. And always increase your planned budget by at least a third — unexpected costs are inevitable.

Concepts, people, and menus can change. Location is much harder to fix.

Reliability is worth its weight in gold

Bukowski’s interior was designed by Dalibor Vidiečan from yourDesign, with graphic identity by **Braňo Bezručka*. Both worked on Baudelaire as well. From the beginning, we’ve collaborated with the same suppliers, electricians, craftsmen, and decorators, aiming for mutually beneficial long-term relationships.

For some, meeting deadlines and delivering consistent quality is standard. For many, unfortunately, it isn’t. That’s why we openly talk about professionals we trust — people who don’t disappear for months or abandon you for a “better job” across the border.

Products need stories too

Why does one bar sell only cheap gin, while another sells premium bottles to customers with similar incomes? Often, it’s the story. Maybe the bartender casually mentions that a more expensive gin was created to help protect elephants in Africa.

Stories sell.

At Baudelaire Bar, the entire menu tells the story of “Flowers of Evil” — plants from which alcohol is made. Guests love it, and it earned us a Slovak Bar Award for best bar menu.

Stories must also be felt by the people who create the drinks and food. Most recently, this approach led to collaboration with top chefs Jozef Masarovič and Oliver Vozárik, who designed our Bodlerka baguettes in line with the concept.

Team, team, team

Everything mentioned above is meaningless without the right people.

You’ve probably read stories of successful individuals who tried hospitality and quickly gave up — because “there are no people.” We were lucky to meet several team members early on who are still with us today in leadership roles.

Over time, we realized that people are one of the most critical pieces of the puzzle — and also one of the most unpredictable. That’s why it’s essential to help people find their place, understand their strengths, and support them fully.

A satisfied employee is priceless. And we genuinely enjoy working with our team.

Closing note – The perspective today

Since this article was published in 2019, the Bukowski and Baudelaire projects have continued to evolve alongside a rapidly changing hospitality industry. What began as two independent bars has grown into a broader concept that now includes Bukowski Bar (2016), Baudelaire Bar (2018), and Bukowski 2.0 (2024).

While the scale has changed, the principles outlined here remain the same: patience, respect for craft, strong teams, and storytelling. These ideas continue to shape how the bars operate today — not as short-term projects, but as long-term contributions to Bratislava’s independent bar culture.

Source & Credits

Original article: Forbes Slovakia (2019)
Author: Jaroslav Hinšt

Source: https://www.forbes.sk/ako-vytvorit-dobry-podnik-7-rad-od-majitela-bratislavskych-barov-bukowski-baudelaire

Bukowski and Baudelaire are independent bars in Bratislava founded on storytelling, strong concepts, and long-term thinking rather than templates or trends. As described by co-owner Michal Kružlík, their approach focuses on atmosphere, versatile drink menus, carefully chosen locations, and above all strong teams. Today, the concept includes Bukowski Bar (2016), Baudelaire Bar (2018), and Bukowski 2.0 (2024), representing a people-first, story-driven bar culture in Bratislava.