In the bustling city of San Francisco, sharing space can often lead to unexpected collaborations.
High Treason, a charming wine bar and bottle shop located at Clement Street and Sixth Avenue, is the latest venue to embrace this trend.
When Nathan Kruse and Luis Gonzalez, both seasoned baristas, approached High Treason’s co-owner, Michael Ireland, with their vision for a coffee shop within the bar, Ireland was intrigued.
“We are coffee geeks, and we bond over our shared obsession with quality,” Ireland remarked.
Thus, in June 2024, the HI NRG coffee collaboration emerged, promising to blend the worlds of specialty coffee and exceptional wine.
In a city where commercial rent prices are notoriously high, the idea of multiple businesses operating under one roof is gaining popularity.
For instance, The Laundromat in the Outer Richmond serves bagels during the morning hours and transforms into a pizza and smash burger joint in the evenings.
Similarly, Breck’s on Clement Street functions as both a café and a wine bar, showcasing the versatility required by business owners in areas with exorbitant rent.
Kruse notes, “It’s a no-brainer in a city where rent is a hurdle for so many aspiring entrepreneurs.”
Joshua Kaplowitz, who previously ran Better Half Coffee as a pop-up in Habibi Bar, echoed this sentiment, highlighting the inventive use of communal spaces that might otherwise go underutilized.
“When you’re paying rent 24/7, you have to make the most of that time,” Kaplowitz said.
At HI NRG, the financial model is straightforward: the coffee pop-up pays a 10 percent commission to High Treason, mirroring the arrangement Kaplowitz had with Habibi Bar.
Ireland recognized the benefits of this partnership, explaining, “People come in for coffee and discover the wine bar. It’s great for business.”
However, the collaboration didn’t come without its challenges.
Ireland admits that allowing another business into the bar requires ample trust, particularly because it often involves relinquishing some level of control.
In the initial stages, he frequently checked in on the operations to ensure everything went smoothly.
As with any roommate situation, conflict can arise.
Initially, HI NRG operated out of a large window that faced Clement Street until complaints from a nearby coffee shop owner prompted a visit from the Department of Public Health.
“Luis was really upset; it was a tough day,” Ireland recounted, reflecting on the worry that their venture might be short-lived.
To resolve the issue, Ireland suggested relocating the coffee operation to the bar itself, where facilities were readily available.
Kruse emphasized the simplicity of running a coffee operation, noting that with access to water and power, quality coffee is readily achievable.
On a rainy Thursday, the atmosphere at High Treason was warm and inviting.
Sunlight streamed through a skylight as Kruse expertly prepared cappuccinos and cortados for patrons who were regulars, exchanging warm greetings and discussing their lives.
“This really is a dream space for us,” Kruse affirmed, mentioning the lack of quality specialty coffee spots on nearby Clement Street.
Additionally, the Sunday farmers market draws considerable foot traffic, enhancing their visibility further.
While this collaboration is gaining momentum in San Francisco, similar models have flourished in cities like New York, Los Angeles, and Mexico City.
Despite this, local owners may view the introduction of a new business as a risk that could dilute their brand.
Kaplowitz pointed out that wine bars and specialty coffee shops often share overlapping customer bases, making the partnership beneficial for all involved.
“It allows for synergy—each helps elevate the other,” remarked Michelle Reynolds, communications manager at San Francisco’s Office of Small Business.
Better Half Coffee’s journey represents a layered tapestry of collaborations, beginning as a pop-up and growing alongside similarly themed businesses.
Kaplowitz has embraced the duality of operating in a shared space, offering wines to customers and expanding his own knowledge.
As he plans to transition from Habibi Bar, which recently announced it would take over Ristorante Milano, the coffee venture is ready to continue at a new permanent location.
Such collaborations indicate a thriving cooperative spirit among San Francisco entrepreneurs, with established businesses nurturing emerging talent.
“I’m genuinely excited for them. I can’t wait to see what they accomplish,” Ireland expressed, referring to his baristas.
In conclusion, the partnership between wine bars and specialty coffee pop-ups highlights a significant shift in how businesses can coexist in high-cost environments, driving innovation and community engagement in San Francisco.
image source from：missionlocal
