Laois man's ‘brew’ for running successful business

AS thousands of leaving certificate students await the dreaded results day and the subsequent CAO offers, an inevitable bout of stress and uncertainty will plague many households between now and 22 August.

However, while highly coveted college courses may pave the way for future ambitions, a desired course may not guarantee a dream career. Some may find success through an entrepreneurial pursuit. Though the financial risks involved in such a venture may seem daunting, the potential rewards can far outweigh any such risks.

Local entrepreneur Tom Delaney of Ballacolla is living proof of the success that can come from starting one’s own business. Tom runs the charming Brew Café, located on Dublin Road, Portlaoise. Since June 2016, Brew Café has grown in reputation to become one of the most popular destinations for brunch and lunch in Portlaoise.

As a regular customer, I can testify to the inviting atmosphere, gracious staff and delicious food this café has to offer. Tom’s father Tim runs the adjacent furniture shop Design Options and it seems the business gene is most definitely hereditary.

This week, Tom was kind enough to take the time to sit with me and discuss the trials, tribulations and triumphs of running a business in an ever-changing economy. Eternally humble and entirely self-effacing, he insisted that a lot of credit is owed to his father being business inclined. I began by asking Tom what incentivised him to open a coffee shop in 2016.

“At the time, Ireland especially was seeing a definite shift towards coffee in all its forms. We already had the unit space beside Design Options and we had a coffee machine, so we saw the opportunity. When we opened, there was probably only six things on the menu.” Considering such humble beginnings, I queried whether it was difficult getting the business off the ground. In trademark deferential manner, Tom was keen to praise those who supported him: “What made life a lot easier was Maggie, who works here, too. She had experience, expertise and people skills. We were very close at the time. Huge family support was definitely key. We also had a great network through GAA. I think all those communities want to buy in to supporting someone. After that, the ball’s in your own court.” As our conversation progressed, we came to discuss the greatest challenges Tom has faced in the last nine years of running Brew Café. “2020 was definitely our greatest challenge. During covid, we closed for 19 weeks out of a possible 51. Even when we could reopen there was still social distancing in place, so we could only operate as a takeaway and then eventually progress to outdoor seating only. Although these steps were obviously necessary, it was very difficult for a business to keep afloat with these measures.” With social distancing thankfully a thing of the past, Brew Café has recently undergone an impressive expansion to its kitchen. I proceeded to ask Tom what such an expansion means for the future of the business. “It was a bit of an obstacle in the immediate because we had to close for three days while the kitchen was undergoing expansion. But you have to see the big picture. Our kitchen was too small for the demands of the business – this will guarantee a longer future.”

 On the topic of expansion, I continued by asking whether he had any plans for further expansions of the business. “Well, the new kitchen allows for more ambition. If we want to go down the road of catering, we can. The options are there but we are still very busy at the moment. To branch out takes time – it’s not as easy as it might seem.”

 Curious to hear more about Tom’s evolution in becoming a successful businessman, I asked about his previous experiences in education and beyond. “I studied auctioneering and property valuations in DIT, Bolton Street (now TU Dublin). I then worked for a year in Ranelagh, but it just wasn’t for me. Of course, I spent years playing hurling with Ballacolla and that in itself is huge in character development.” 

Trying to reconcile Tom’s modest manner with his undeniable success, I asked him what he thinks is the secret ingredient in making Brew Café the triumph it is. “I think other than a hard work ethic and dedication – that’s all great – Brew has a spirit and a character to it that’s unique. You have to give the staff the platform to be themselves. Otherwise, you won’t get their true character. It’s contagious nearly. That character and spirit is what makes me love coming to work.”

 Hoping that Tom’s story might inspire those who are currently awaiting their leaving certificate results, I asked if he had any advice for prospective business owners. His response was both insightful and humorous: “You have to have a work rate, patience, persistence to show up every day. You need to have standards. These probably sound like quotes from Steve Jobs but that really is it,” 

As a final word, I asked Tom if there was anything else left unsaid he wished to mention in relation to Brew’s success. He gave a heartfelt and emotional response as he spoke of his brother John, who passed away in December 2023: “I just never want to forget my brother John. I know he is still here with me.” 

Anyone who has set foot in Brew Café since its opening in 2016 will know that Tom’s words about the character and spirit of this charming café are indisputable. I myself make a point of making at least one weekly visit and though the coffees and pastries are delightful and the food is delicious, it is not just that which brings me back. The warm and inviting atmosphere perpetuated by Tom and all his staff is what keeps myself (and apparently most of Portlaoise) coming back.

Tom’s story may serve as a reminder that one’s coveted college course may not always be the correct path. In the words of Robert Frost, Tom has taken “the one less travelled by” and in so doing has found career success and satisfaction.