Meet Kelly Suydam

We’re excited to introduce you to the always interesting and insightful Kelly Suydam. We hope you’ll enjoy our conversation with Kelly below.

Hi Kelly, thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?

Growing up in a house with two full time working parents is where my work ethic originated from without me realizing it. I grew up playing soccer. I was on a year round travel team that required a lot from me on and off the field. Practice 5 days a week, games and tournaments on weekends from elementary to high school. Sports taught me that to be successful I needed to put in the work. When I was 25 I joined the Army National Guard and during that time at basic training my work ethic was put to the test. Being away from your friends and family in an environment designed to push you to your limits and make you uncomfortable really makes you dig deep in those hard times. I learned that the Army rewards those who work hard and do the right thing. When I enlisted I was the lowest rank and have worked hard over the last 4 years to now be at the rank of Sergeant. So much of what the Army has taught me about drive and work ethic is reflected in my business. On the days where I have doubts I remind myself “you get out of a situation what you put into it” and that drives me to always want more for my business.

Thanks, so before we move on maybe you can share a bit more about yourself?

I have been working in restaurants since I got out of high school (2013). The fast paced environment and need for multitasking is something I was always drawn to and something I am good at. I work well under pressure and like that challenge. There is a stigma towards those that work in restaurants, so many say they should get a “real job”. I can’t tell you how many people have sat at my bar and asked me ” so what do you do for work outside of here?” So many don’t view it as a “real job” because we do rely on tips from that guest to pay our bills. I always felt ashamed that all of my friends were graduating college and landing traditional 9-5 jobs while I was still working in restaurants. It made me feel like I was behind in life. Over the years I got tired of making money for others (tip sharing) who didn’t have the same work ethic as me. I was tired of making money for corporate restaurants who I knew didn’t care about me as a person. I have developed so many relationships with the best regulars who would always tell me that they come to see me, not the restaurant. I wanted to find a way to do what I love and what I know I am good at while also being proud of what I do. So finally in June 2023 I filed my LLC paperwork and from then on I have been doing everything I can to grow a successful business. My friends and family have been so encouraging and supportive along the way. They listen to my ideas and give me a good outsider perspective. Coming from a restaurant background the one thing I know is customer service. Quick communication is my top priority and what I credit my 100% satisfaction rate to. Weddings are my bread and butter and I know that it can be overwhelming to plan a wedding. Responding to inquires quickly and being able to follow up with potential clients has helped me stand out from the competition in the area.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Confidence- Imposter syndrome is real. Surrounding yourself with people who have a positive attitude and support your business. You won’t be the right fit for everyone so don’t let that bring you down!

Active listening- Listening to your client/potential clients needs and details about their event. This can help with upselling options/services to make their event and experience run smoother.

Organization- I would not be able to run my business/still bartend 4 nights a week/serve in the Army without extreme organization. My calendar is always full for different parts of my life. It is important to me to stay extremely organized with my bookings because I need to know which package my clients selected, what I need to bring for the event, where the venue is, the timeline for the day, who will be working the event, and sending over all certifications and insurance certificates to the venue ahead of time. Keeping everything organized at the time of the booking makes for less stress down the road.

What’s been one of your main areas of growth this year?

My biggest area of growth over the past 12 months is my confidence/getting out of my shell. It sounds crazy because I work in an industry that requires me to be extroverted. Before I had any reviews or referrals I had to sell myself and my business to anyone I could. I would set up meetings with venues in my area and try to sell myself to them so they would recommend me to people booking their venue that need bar services. I reached out to catering businesses in the area to see if they would be interested in partnering so I could provide bar services for their clients. I would sell myself to couples who were inquiring about my services. Learning how to sell myself and my business has been the biggest area of growth!

Contact Info:

• Website: https://www.sipsandshakersbartending.com/
• Instagram: https://www.instagram.com/sipsandshakersbartending/
• Facebook: https://facebook.com/sipsandshakersmobilebartending
• Other: Tik Tok: https://www.tiktok.com/@sipsandshakers

Image Credits

Photo with orange/stir stick: Eileen C Wenger Photography
Black and white photo: Shannon Hamblin at Golden Rose Creative Co