Eating costs to get this thing open and you have no revenue coming in.
Yeah. Yeah.
That kind of sucks.
2-, 4-, 6-ounce pours. Pour, load a card in and select the pour size that you'd like. Very similar to beer
leading engineering projects at Boston Scientific, uh-huh. Like do a tasting with our new potential chef.
How much science there is behind it. The climates there is so much that goes into wine,
put together, financing, get the equipment. Take me through, start to finish, how the process goes.
Yeah, there's a lot to that.
From South Bend to Evansville and everywhere in between. This is Get IN, the show focused on the Hoosier State and the incredible stories happening here today. I'm Nate Spangle, founder of Get Indiana, and I will be your host for today's conversation. If you're looking for a neighborhood that offers more than just a beautiful home, check out Aberdeen in Center Grove.
It's Indiana's first agri Hood and wellness lifestyle community. A place designed with elegance and intention from the architecture to the open land. Everything about Aberdeen encourages connection to each other. and to a simpler, more grounded way of living. The terrain is rolling. The features are timeless, and it's designed for all ages, families, business owners, and new empty nesters.
This is a neighborhood where you actually have room to breathe and space to connect. As the vision says, residents love their neighbors and their community as themselves. That's rare and it's worth seeing in person. Schedule a tour at aberdeenliving.com. My guest today is Quynh Nguyen and she's the owner and general manager of Q's Wine Bar.
A modern self-pour wine bar located in the Village of WestClay in Carmel, Indiana. Now, she launched this just a few months ago, and Q's Wine Bar was intentionally designed to make wine more approachable. They offer a self-serve tasting experience, curated pours, and a cozy atmosphere centered on shared experience through food and wine.
Today we're gonna be talking about taking the leap. From engineer to entrepreneur and going out on your own and starting this awesome wine bar, your time with the Kelley School Evening MBA program and how that helped you become an entrepreneur. We're also probably gonna dive into a little bit of golf in Indiana.
Uh, you're gonna find out that Quynh has a crazy golf background and, uh, I'm really excited to dive into it. Quynh, welcome to the show.
Thank you. Thank you. I'm so excited to be here.
Uh, so first podcast.
Yes,
first time ever. We, we love it when we have a first time podcaster 'cause we get to really set the tone for all future podcast endeavors.
So I'm excited to dive into it. The first thing I have to ask you, going back, uh, as far as you can remember, was the idea always to be an entrepreneur?
I don't know. I think I've always been really interested in entrepreneurship. I took a couple classes in undergrad. It's always been in the back of my mind, but just never really had really an idea until.
Um, getting through grad school and going on vacation.
One thing everyone needs to know back when was in high school, there was no girls golf team and you joined the boys golf team and eventually, by the time you were a senior, became the team captain.
Yes.
So were you just like smoking all the guys
sometimes?
No way. Like, okay. 'cause don't top five score in golf. For like, like team matches? Is that how it goes?
Yeah. uh-huh,
where were you at in the top five?
Um, so by senior year I would usually play like one and twos. That's sick. And we'd always have to play from the back tees. So being on the boys team, you had to play from the back tees.
You couldn't play from the women's tees up front.
So then when you like, you know, grew up and you're like, oh, I'll play women's tees, I bet you could just smoke the ball.
It's fun.
Yes. That you are like a cheat code for a golf scramble. Like I might need to, we might need to tap you into Yes, yes. That's like some of the, we were at one where the women's tees are like.
It's like a par three on, like a par five, you know? It's pretty, yeah, it's
like in the
middle of the fairway and if you can smack it, you're in good shape. Wow. Incredible. So you do that, you end up on the Evans Scholarship to Purdue mm-hmm. Which is a golf centered sponsorship or, uh, scholarship that's sponsored by BMW.
Tell me a little bit about that.
Yeah, so it's, um, it's funded by the Western Golf Association, the WGA, um, and it's, uh, a caddie scholarship. So all throughout high school I would caddie at a country club. Um, and through there there's a lot of donors. Um, and you have to meet certain criteria like your GPA needing financial assistance, uh, yeah.
And making sure you have a strong caddie record. So throughout all of that, being able to, to get the Evans to Purdue was, um, is there, was amazing. 'cause it's a, a full ride, full tuition.
Oh, that's
sick. Um, everything.
That's very, very cool. So you end up, caddying, gets you a full ride scholarship to Purdue.
How did you end up deciding on Purdue?
I knew I wanted to do engineering.
Ah, okay. So even from, so we will say, uh, grew up like in Illinois. Mm-hmm. Up in the Chicagoland area, but knew you were gonna come to Purdue to go to engineering, if that was always the goal.
Yeah.
Okay. You stepped foot for the first time in West Lafayette.
What was, what was the feelings? How did, how did you feel? You know, coming from Illinois and the Chicagoland area ending up in West Lafayette,
it's different. It's a lot of corn fields.
That's a polite and windmill. Yes. Windmills when you're the way from, from Chicago too.
Yep. That's exactly when the time changes too.
Yeah. And you're like, oh no, what is going on here? Yeah. But did you end up like liking your time at West Lafayette? Like, tell me, gimme a little bit of insight into what it feels like to come from. Big city area to Purdue and West Lafayette.
Yeah, it's definitely an adjustment, but I think, um, after some time, like you find your community, you find your friends, there was the Evans house, so you're always around surrounding by people.
There's like a
house for the golfing people.
Yeah, there's a house. Did you
live there?
Yes. It's in the acres. It's right off whole seven. Wait at co-ed too.
So your parents drop you off. At a co-ed golf fraternity house where everyone's going to school for free,
correct? Yes.
All of us. That's, that's kind of crazy.
Like looking back like you're eight at
18
years old, you're 18. Like, gimme the mix. Like how many people could live in the house?
It's, it's roughly like 50, um, give or a take.
50.
Yeah. 50 people all live on one floor.
How many, how many boys, how many girls?
So when I was there, um, we would always fluctuate like 12 plus minus a few girls, and then the rest boys.
I mean. Ratio.
Yeah.
Pretty good for you. Like you get dropped off in a house with that's in and everyone loves golf.
Yes. Everyone there
connection to golf, so it was like your own little like fraternity, sorority, clique, like
definitely.
That's pretty cool. Yep. I might have to, you might have to like, we need to get our.
Or like if you have kids out there, get them in the golf program. Like
yes,
you show up and everyone's in this like golfing fraternity. Like that's pretty cool.
Yeah, there's a couple clubs around here that have caddie programs that also feed into, um, Evans Scholarship as well. Yeah.
Oh, that's, was it, was that pretty cool?
Yeah, it was.
That I can just imagine. Yeah. You're living off a whole seven. So you make friends pretty quickly, I'm assuming there. Yes. Um, you end up graduating from Purdue uh-huh and you start working at Boston Scientific.
Yep. So during my program at Purdue, um, I did a co-op program. So, um, very similar to like internships, we take a couple semesters off.
Mm-hmm. You work for Boston Scientific and then the goal is to convert from co-op to full-time by your senior year. So that's kind of what I did, um, to get the experience, um, and then start full-time immediately after that. Nice. So then I moved to Bloomington after that.
Oh. Mm-hmm. So you like. Full on traded.
I know. Yeah.
Like you went from Purdue to Bloomington?
Yes.
Uh, okay. How long were you down there?
I was only there for a year after I graduated and then I moved up to, to Indy during COVID.
Okay. Talk to compare and contrast your time in West Lafayette versus Bloomington.
It's so different. 'cause here you're in college, it's, you're not making money, you know?
And when I started living in Bloomington. Um, I was making a full paycheck. Going out was so fun. It was cheap. I was like, wow. These are college bar prices for, you know, full-time job. Um. And it was a lot of fun. Like there's a lot of, um, young people that I worked with. Um, and so we were always going out, so it was a great transition time.
Going from college, from one college town to another. That's a lot bigger. There's more.
Would you wear
and bars?
Would you wear Purdue gear around Bloomington?
Oh, yeah.
Oh, I bet they looked at you like, oh, man. Has like, the last few months been pretty tough as a, as a Purdue grad?
Honestly, no. I just feel like, you know, I'm not rounded too much.
Yeah. Okay. Everybody is just like. You know all that because
it's been all candy stripe, all iu, everywhere across the world. It feels like it's crazy.
Yeah.
We're talking about how, what, just after Thanksgiving in 2025, you opened up Q's Wine Bar.
Mm-hmm.
But you've spent seven plus years at Boston Scientific, like a big corporate, like I don't know how many employees there are globally, but there's a lot, right?
A ton. Yeah.
So like a lot of people think you either have to go the big corporate route you work at, you know, Accenture or Lily or wherever. Or you can go the startup entrepreneurial route and there's really no middle ground. How far into your journey in big corporate did you know that you were being called the entrepreneurship?
I think it was during, uh, my MBA program. Okay. The, when I really started gravitating towards that route.
Alright. Talk to me, you're working at Boston Scientific, you have, uh, an engineering undergrad, right?
Right.
So what made you decide that getting an MBA was the right choice for you?
I was kind of at a point where I was trying to figure out what's next for me in my career.
I am doing really well, um, at my engineering job. Was I trying to go into management or, you know, what's the next step
there? How do you determine if you're doing really well at an engineering job? Like I have like a sales and marketing background uhhuh, so I can determine if we're doing really well, like, are we selling more things?
Are videos getting more views? Like it, there's a scoreboard. Yeah. What's the engineering scoreboard?
I think it's different for everybody. Um, but how I define it is just getting, um, you know, promotions and knowing that the projects that I'm doing is the best I could do. Yeah. And I just wanted something a little bit more challenging, a little bit, something more like I felt like I was learning a lot and there was not as much I wanted to learn in that role anymore.
I want to move on to a different role, a different, more challenging role.
Yeah.
Um, so I was kind of looking for what that next step would be. And then just with during COVID, I, um, just felt like getting my MBA might be the good next good thing. Yeah. To see what options are out there for
me.
And in typical Quynh fashion, you did go total traitor To your undergrad.
Yeah.
You end up getting an your MBA from IU Kelley.
Yep.
Through their evening program. Yes. Now, this is an interesting piece too. A lot of people think that to get your MBA, you gotta put your entire life on hold and no more. Like you, not only are you gonna pay money to get an MBA, but you're also not gonna make a paycheck because you're taking your classes.
How did you determine that the evening program was right for you?
I really like the evening program. Um, for a couple of reasons. One, I didn't have to give up my paycheck and I could just go to classes in the evening.
How? Like every day?
Not every day. It was two days a week. Um, so we had classes for how, for two years.
That's a two year program. So you do kind of put your life on hold a little bit for two, you get summers off, you get like two or three weeks off entire year, but you go pretty much year round 'cause they're on the quarter system. So
that, that's a big commitment.
It was a big commitment for two years, but I was like, you know what, it's only two years.
Time flies, you know?
It really does. Um, okay, so like in classes would be from like six to eight?
Yeah, six to eight 40, so, oh, it was a long time.
Three hours, almost twice a week.
Yeah.
For two years.
Yep.
But I guess that's like, 'cause the normal MBA program is normal calendar school year.
Mm-hmm.
Normal calendar school year.
But you had class like four days a week or whatever.
Yeah. Something like that. Wow. Um, but I think the other thing that I really liked about the evening MBA program was that it was hybrid. So one day a week I would be going in class on campus downtown. And the other day was online and I learned better in a traditional classroom setting.
I love meeting the people sitting in a classroom versus just getting on Zoom. And I think just during COVID too, like getting on teams, meeting Zoom calls. I think I was getting kind of tired of that. What year
did you start it?
I started in the winter of 2021 and graduated in the winter of 23.
Okay. So I mean, things were.
Op, like getting back to normal. Right. What's convenient isn't always good. Mm-hmm. Like the convenient side is just like, like, you know, turn off your camera, open up your computer, listen to someone lecture for three hours. Right. And then go to call it a day.
Yeah.
But time and time again, I hear that the most beneficial part of an MBA
Is the people that you meet.
Exactly.
Like other people that are willing to give up. Three hours twice a week to, you know, further themselves in their education. Yeah. Like those are winners. Yeah. And getting to spend physical time in, in, like, if it was all just about the document or the certificate. Yeah.
You could definitely find like a nine month online mba. Exactly. You know, and it'd be like a virtual, like there would be like recordings that you just have to go through.
Yeah.
I, like that. I think that that is, and to know yourself about how you learn best,
uh-huh.
So take us through it, it looks like.
You were doing virtual one day a week, you were doing, um, in person the other day of the week. What kind of classes do you take through an MBA program?
Um, everything. So I think I would say the first year was really focused on all your core classes. You would take, like your marketing, your accounting classes, your finance classes, just to kind of get you through like the basics of like.
You know, the foundations of a business, and then your second year is where you can take a lot more electives So this is where you can kind of go and take different concentrations, whether you wanna go and change your job into accounting or marketing entrepreneurship. So I took a general route and decided to.
I just took a lot of classes that were interesting, so I actually gravitated towards a lot of marketing and entrepreneurship classes. Um, those were the most interesting for me and I really loved, um, those classes.
Did you have a business background at all going into this?
Not really, no. Not at all.
Wow.
This was it. The MBA really was a great foundation starting place and then connecting with my professors afterward.
Like what do you feel like you took away the most? Like was there a specific class where you were just like, oh my gosh, if it weren't for this class, I would not know how to run my business?
I think there are multiple classes, but I think one of that's most memorable.
And the other reason why I decided to go with this program is, um, being able to do kind of like a mini study abroad international trip with it. So I was able to participate in, um, our final capstone class, a program I was able to participate and partner up with a. Um, with a client in Santiago, Chile. So a group of us got together with different clients, um, in Santiago, Chile, and at the end of the quarter we went down there for a whole week.
Um, got together with them, presented our business plan, really worked with it. And I think the entire capstone really brings everything together that you learn from the program. Um, and then applied all of that to make these recommendations for a smaller. You know, startup or a, um, you know, client that was in a different country.
So like
you end up as an international business consultant. Like Exactly, yeah. Like you travel literally to another continent to give them your recommendations coming out of the, the Kelley Evening MBA program. Yeah. That's really cool. Uh, and then during that was your, was Boston Scientific, were they like supporting you and like happy that you were continuing to further your education?
Oh yeah, definitely. So they are really great with, um, providing assistance for, um, tuition and, um, had a really great supportive boss, um, to be able to take some time off, um, to, to go on that trip too. To go
chill late. Yeah. I, that's sick. Okay, so somewhere along this journey. Not only do you get the itch to further your education and get your MBA in a field, right?
Like you're not, you're an engineering undergrad with little to no business experience at that point. Mm-hmm. And then after your two year program through the Kelley Evening MBA, you feel empowered enough to bite off. Entrepreneurship.
Yeah.
Take me through where the idea to open Q's Wine Bar came from.
Yeah, it was, um, right after finishing up, um, grad school and took a vacation to France. So Joe, so you from
Chile to France?
Yeah. So a, a couple months later, but yes.
That's sick.
Um, I love traveling, so traveling is a big part of it. Yeah. Um, and I feel like when you travel, you get so many ideas and inspirations.
Um, and so just. Throughout all the different regions in France, tried so many different wines, so many wine bars had the dispenser technology. So it was amazing just being able to try one- or two-ounce pours. So many, so many different wines. For,
for those, for those people that don't know what that is, talk about the dispenser technology.
Yeah, so the dispenser, um, it. Uh, preserves the wine so you can insert a bottle into it. Um, and it gives you three different options, 2-, 4-, 6-ounce pours so you can, um, load a card in and select the pour size that you'd like. So if you're uncertain about a wine, but you really are interested about it, you can do a little two ounce pour just to try it.
You're not committed to a full six ounce pour. This
is, is like the wall where you like scan your little card and then it, it tracks how many ounces you have.
Exactly. So very similar to beer. I know it's. Super popular with beers and breweries. They do a lot of that. I'm a big fan, not so, not so much with wines, but um, yeah, it gives you the opportunity to try so many different wines.
Yeah. So like the places you're going to would just have like 10 or 12 selections?
Yeah. Or
maybe
more, or even more, yeah. Depending on the size of the place in France that you had just had a variety and I'm like. This is amazing. I loved it. You know, like I'm still learning a lot about wines. Yeah. And so it was a great way for me to try so many different ones.
So
you see through your travels, you identify an opportunity.
Yes.
And then you come back and how quick, after getting back to the states were you like. I wanna do, like I have to do this.
I started looking almost immediately. I think I was like, just kind of bored at work one day. And I think I just got really lucky.
Um, that timing was right when I was looking at commercial places and Carmel, like I knew Carmel was the right car, uh, market for this. And so started looking into it. And then the Village of WestClay, that spot popped up. I contacted them, started talking to, um,
who did you have to talk to?
The landlord. Um, and the building owner, they, um, you know, put the space up for lease.
And so I talked to them, gave them a business pitch. And I think just again, I think just having the background and the program helping with that business pitch, um, was, was super beneficial. So.
Okay. And you're just like in the main little village.
Yes. Yeah, right on that square. So it's right across the street from Sahm's, right on that like University Green with the gazebo?
No, it's right on, right in that central location of that
village. Here's the question, you know you are a first time. Owner operator of a space going to these like, you know, landlord, commercial lease people, like how did you get 'em to take you seriously and how did you get them to take the risk of a first time entrepreneur in their space?
I would say being super prepared. I prepared a, a slide deck, a lot of details and exactly what I wanted to do, being very. Um, I think just being very prepared, um, yeah. And showing like this is exactly what this base could be. Um, and just presenting your vision.
A lot of people have good ideas. Mm-hmm. You know, or see something like, oh, I wanna put up a pizza place, or I wanna do this.
That, especially let's talk specifically too, consumer facing restaurants, breweries, bars, whatever that is. When thinking about how to get this off the ground, how did you go from idea to reality? Like, take me through the steps of. If there's a listener out there that wants to open their own wine bar, maybe up in South Bend, or they want to open their own brewery or whatever it might be like, and maybe they're not thinking about how to like scale across the country.
Mm-hmm. They're just like, I wanna own and operate one venue. How? How do you do that? How do you do things like find and identify your space? Put together financing, get the equipment, get all your permits, like take me through, start to finish, how the process goes.
Yeah. There's a lot to that. Um, I really never thought through fully.
I feel like I could probably write a book on this.
Yeah. Right. Because it feels like almost a guy, like an eating an elephant, you know? And it's like, oh my gosh, it's so overwhelming. 'cause you have to get your liquor license. And I do think like sometimes our imaginations get carried away. Mm-hmm. And it's like.
To open this wine bar, it's gonna take like naming rights to my firstborn child and, and all of my life savings have to go into this Yes. Or else it won't be successful. Yeah. When in reality, as you dive into it through different financing options and different things like that, you can get something like this up off the ground and not have your entire life savings.
Tied up into a wine bar, your first ever venture.
Exactly. Um, I think one of the biggest, um, helpful resources that Indiana also offers is from the Indiana Small Business Development Center. They have advisors that you can get paired up with. Um, and so I got immediately, I paired up with an advisor.
What was your advisor?
What was your advisor's name?
Huss Sadri. So he was able to just really gimme a lot of information upfront. Um, you know, kind of giving me a checklist of these are things to consider and if there are questions or where to start, he would either provide resources or connections to other people to talk to.
Yeah, that's really dedicated for these specific things.
So did it start with the space or the concept in a business plan?
It started with a space. Okay. Um, I would say. Or I guess the space and the business plan kind of went together. Yeah, I was kinda developing the business plan while I was kind of getting, um, the space sorted out and making sure I got the lease signed and all of that.
So those kind of went hand in hand together. And then the, um, the landlord's also a construction, um, general contractor, so he took on a lot of that and was able to really help me through, yeah, trying to figure out exactly what that space was. How
long did you have to commit on the lease?
Um, it's a five year lease.
Okay.
Yeah, with the extension, you know,
there's
option six,
but I'd be like five, like. Which is crazy. I feel like COVID totally flipped that stuff around. Yeah. 'cause it used to be like 10 and 20 year leases. Uh, I feel like uh-huh so five years. It's like, hey, we're committed to this and Yep. Um, so you end up signing a five year lease for the space.
Yeah.
And was the process like. Like, what was the hardest part of that process?
It was actually pretty easy. Um, I think once I nailed down, you know, my vision and convincing, it was like, all right, just let's sign the paperwork. Let's get things started. They were eager to get started on the construction, um, so that we can get a, get the building, you know, ready and up and running.
If you were giving advice to other potential entrepreneurs that don't have a pile of money sitting around to just, uh, go out and deploy on their. Restaurant or wine bar from a financing perspective, did you get good advice on how to not end up, you know, spending again, the entirety of your money on a build out and on, um, the lease and everything like that?
Yeah, I would say the, um, the, the SBA loans, yeah. Being backed by that was really good. And again, I think just helping, um, just getting the resources and the connections with the local banks around here, through Indiana Small Business Development Center
was really great. Yeah. How hard was. How hard was it to get your an SBA loan with a business plan?
It was still tough. Really. It was not easy. Um, I think you have to make sure that your business plan is very sound. Um, so I went through multiple iterations, reviewing all of that to make sure my financials, um, you know, the marketing aspect, everything about it is very solid. Um, and then still having to convince them 'cause you still have to.
You know, go through, um, all the due diligence to make sure that you are able to pay it back.
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So next time you're craving pizza that actually tastes like it was made with care, go with Greeks. Order online@greekspizzeria.com or stop in and grab a pie hot from the oven. That's Greek's Pizzeria Indiana's hometown Pizza. Since 1969, were you, uh, leaning into any resources from your MBA program when it comes to like due diligence and financials and all that stuff, or like resources?
Uh, like classes and things you had learned from your time?
Yeah, I would, uh, refer back to that. And then also just discussing the business plan with my professors too, just trying to, you know, make sure that this is all sound, you know, what other considerations or risks I should really factor into it. So just having a lot of these conversations.
Uh, with my professors.
Yeah. Which is pretty cool. 'cause you're an alumni now. Mm-hmm. And you're, they're still giving you their, their time. Oh yeah. To help you get this. And at what point during this did it feel like it went from like your class and your schoolwork, which is all for fun to like, oh my gosh, this is like a real thing and real money is at stake here?
I think when I printed that out, it was like a 50 page document. I was like, wow. I wrote this,
like,
that's
pretty nuts.
It was crazy. Like I never thought I would write, you know, a full-fledged like business plan. Um,
how long from signing a lease does it take to get a space open?
Um, so this was a completely new space, so we had to go through a lot for the build out, and there was a lot of detail that went into it.
So it took almost a year, um, from signing a lease to getting the construction documents, all the permits, all the approvals, interior design, all of that put together until opening
and like, do you have to pay your rent through that first year?
I paid for some of it.
Like that's,
yeah.
That kind of sucks.
Yeah.
It's like you're like just eating costs Yeah. To get this thing open and you have no revenue coming in.
Yeah. Yeah. But it was like being able to be backed by, you know, the SBA and having a bank loan to help, um, support all that and a full-time job still.
Oh, that's true. Yes. Yes. Yeah.
Which is why I couldn't quit.
Yeah. Oh, no. He's like, Nope, I, Boston Scientific. Okay. So during this do, 'cause some people and some companies are very, uh. This is the only thing you should be working on. uh-huh, like our job is your only job. Like how did you balance those two things?
Just a lot of time management and prioritization. Yeah.
Just making sure, um, I get my work done and, um, don't skip a beat. So a lot of times, like a lot of my meetings with vendors and all that, I would schedule way late in the afternoon, sometimes even early evenings. Yeah. So I would focus most, most of my time at Boston Scientific during the day. Yeah. And early afternoon
were, were, they were like the individuals though, like excited that you were taking this on.
Like, did they think it was cool?
Yeah. Yeah, definitely. Oh yeah. And my boss is super supportive of it too. Yeah. Um, and he knows that I'm doing this as a side venture side, you know?
Yeah.
Side thing.
That's a, but like I've always say, like, once you take on like outside money, it's not like a side hustle. Yeah.
Like once you like, like have loans or venture or anything, you need to pay. Like a side hustle is like flipping baseball cards. Like this is a real venture. Yeah. And, and like, you know, it took you guys a year to get open. Take me through what were like the big milestones that had to happen from. You sign your lease, you get your SBA, like you get the financing, like the wheel is in motion that this is gonna come to life.
Yeah. Like were there big permits that you had to get? Were there times that the deal almost got derailed and you're just like, Lord, what have I gotten myself into?
I don't think anything ever got derailed, but I think things just took a lot longer. I think just with any construction project. It just, you know, things happen.
Yeah. Um, you know, what if, but I think it's just the, the documents just needed extra review. Went through a couple iterations, just getting the quotes back from the different vendors. Just things just took longer, but nothing was really, you know, bad.
Yeah. I've never heard of a construction project coming in.
Ahead of schedule or under budget.
Yeah.
Like it's never like, oh yeah, by the way, we're two months early and we saved you a hundred grand. It's always like, we're gonna need more money and more time.
Yeah. For the most part, we stayed really on budget. It was amazing.
That's good.
Yeah.
You end up opening up just after Thanksgiving 2025.
Take me through what small business owners that are launching their first ever venture should be thinking about in the month or so leading up to a grand opening. Like what are some things that that business owners could do to really blow people away on a grand opening?
Um, so I, I don't, I haven't done a fully grand, full-fledged, like grand opening yet.
It's still a soft opening, just kind of rolled it into that. Mm-hmm. Um, but I would say spend a lot of time, like there are so many little details, little things that needs to get done. Stocking the place, making sure you have every little detail I thought out. Um, spend extra time on that.
Yeah. And like you had to bring in your friends and your family and you gotta do a bunch of dry runs with people that are gonna be like,
yes, lots of training for sure.
Kind of consider, well it's like, had you ever worked in a wine bar?
No.
So like, how are you, and then I'm assuming you have like people, like employees that work the Yeah, it's like,
it's scary.
This is like the blind, like a little bit of like the blind leading the blind a little bit on like figuring out like what customer service and like the poor machines even look like.
Yeah. Yep. It's all new, so we're all learning together. Um, and it's really a big team dynamic. So that's kind of what I push for is we're all here, where we're all working together, we're all learning together. Um, and everybody seems to really enjoy working there.
When you think about curating a vibe
uh-huh,
like, you know, really giving off this approachable feel.
Yeah.
Talk to me about how, uh, business owners could do that. Like, let's say I, you have Q's Wine Bar, but if I add Nate's sports bar and chicken wings,
uhhuh,
like, when you think through what. The ambiance was gonna feel like for you? Yeah. How, how were you thinking that, what exercise were you doing? How do you bring that thought and that feeling to life in a space?
Yeah. I would say put yourself in the consumer's shoes. Yeah. So I know my target market's mostly women. I get like 80, 90% of the women that come in. Um, and I think it helps when you're able to put yourself in your shoes. Like what do you want when you come to a wine bar? Do you want like just only great wines?
Do you want food? What, what is going to make you feel the most comfortable and relaxed to step foot in here and stay a long time.
Yeah. And come
back. Um, and come back too. Yeah. Yeah. So just putting yourself in the shoes and really thinking, what does that person really want?
Who do you remember your first non friend or family paying customer?
Yeah. Yeah.
Okay. Take me through that experience where like someone you don't know comes into your space and like spends money.
Yeah, I think it was, um, I mean it was the first day lots of people came in and I planned it with the tree lighting. So the Village West Clay does a tree lighting every year, um, right across the street there.
So I planned it on that day so that I would be able to attract more people coming in. People would be interested, would be able to see what's going on. Um, a lot of people that night would just come in and just ask, you know, about the, the space and then people would come in, enjoyed, you know, a glass of wine or two and just really, I.
Loved it and just fell in love with, you know, the, the, the atmosphere. There's no TVs there. And so you're really intentionally
connect.
Yeah, definitely not connecting with people,
sports bar and chicken wing joint, like
it's very different. Yes.
Yeah. Yeah. But I think that's cool. And I do think there is this call for building connection.
Yeah. You know, where like if you just go to a place and everyone's just watching tv. Yeah. Like there's a time and a place for that, like watching sports or whatever, where it's fun. Exactly. And then there's also curating this vibe of. Hey, like, we're here to, maybe you're gonna play cards or maybe you're gonna uhhuh, you know, hang out and have deep conversation or, you know, whatever it might be.
That's, I think that's really cool. And again, it look at your clientele, you know, like if you're 80, 90% women coming through the door that you wanna. Have some wine, some cheese, and talk about what's going on in the next neighborhood over like you found the spot.
Yeah, exactly. And um, just carrying small bites and girl dinner.
Girl
dinner. That's exactly what we want. Like we just don't, sometimes don't want a full meal.
Yeah. We
just wanna snack on some things, things and drink wines.
Do you have to find partners or did you learn about wine? Or the cheese and the food part of it. Are there different permits that come when you start to serve food?
Or do you have to serve food 'cause it's alcohol?
Um, yeah. So you do have, um, some obligations to serve food because you're an alcoholic establishment. Um, but I always do, I wanted some small bites, um, to kind of compliment that. And you do have to get a food permit. Yeah. Um, in addition to the alcohol permit,
how from sourcing
mm-hmm.
Sourcing food. A and small bites and sourcing wine. Are you, I mean, secretly a sommelier, like No. How are you finding out like what wines to carry and what food to carry?
Yeah, so I work with, um, really great, great, um, local like sales reps through the different distributors. They are super knowledgeable.
They service all of Carmel so they know what's, um, all these other restaurants other retailers have. So I'm very specific in telling 'em exactly what I'm looking for. Um, so I want wines to be super approachable. So I have some higher end wines, but a lot of times it's super, um, super affordable when you come in and being able to have very unique wines that feature either smaller wineries or producers, um, where it's not so.
Where it's not so broad where everybody knows them, so you get a chance to discover something new and different.
Yeah.
Um, and I wanna be able to find, uh, for people to come back and be able to buy the wines from there and not, um, you know, have it at a Kroger or a May or any grocery stores. Um, yeah. So making sure it's unique in that way too,
when you decide you want to serve food.
Mm-hmm.
Do you just like, go to Costco and buy like some cheese and meat boards? Or like, how does, how do you like, get set up with like a distributor and become. Like real, I would
say yeah. There's a couple of distributors that are really great for, um, for the area and then also, um, investing in a chef, making sure they are, um, they have the experience and culinary background for that.
But
you have a chef?
I do have a chef, yes.
That's sick.
So they will be able
to curate a lot of fun. I was gonna say is cool
things
like all of a sudden you go from like leading engineering projects at Boston Scientific. Uh, yeah. I gotta step out to interview, do a tasting with our new potential chef.
Yes.
And wine's crazy. Yeah. And all of a sudden you're like, tough day at the office. Had to drink a couple glasses of wine and eat some delicious food. Like, wow.
Yeah.
What's been the most challenging part to get you to today?
Finding the time. To try to balance it all, um, and just being able to get, get through the day sometimes.
Yeah. I mean, like, it, it's, no, and if, especially, you know, if someone calls in sick, it's like. Well, someone's gotta be there to pour wine.
Yep.
You know, like,
yeah. You start to put on a lot of hats. You're in the kitchen, you're in the front, you're doing everything. If someone calls off,
I just saw a video, like a TikTok that came through and it was like wearing this guy wearing 17 cowboy hats to his like startup meeting.
'cause this is what people expect me to wear. uh-huh. And it's like you have your marketing hat and you have your sales hat, and you have your customer service hat and you have your. Quality control. Yes. And inventory management and legal, right? Oh yeah. Like who's pulling permits? Was it hard to get, um, like an alcohol license?
Actually, that was pretty easy. Um, I, I guess in that area, I think also with having a beer and wine, it's a little bit easier than having beer, wine, and liquor.
Oh yeah.
Yeah. Um, and so I only have beer and wine and, um, that area still has a met quota, so I was able to just set, um. Pay the application fee. Get the application in, and, and get the permit.
Okay. Two questions. Two parter here.
Yeah.
One, was there a part that you thought was going to be really hard that ended up being easy and a part you thought that was gonna be really easy? That ended up being really hard?
The part that, um, is hard and I think is still hard. Is just finding the right people sometimes.
Yeah.
To stay long term. Like we know that this is a high turnover industry. Um, and
so did you think that would be easy?
Yeah, I would say so. Like they get a lot of applications come in
just finding the right, like how young and naive Yeah. You
know
how young and naive you were.
Yeah.
Okay. And then was there a part that you thought was gonna be hard that actually ended up being really easy?
Yeah, I think just getting all the, the permits and getting everything started.
See, I wonder if that also, if an area really wants something and really, like everyone sees the need or like the opportunity here if they like. There has to be people working behind the scenes like, oh yeah, we need to get Q's mind bar going.
'cause this is perfect for like the vibe and the, then the Village of WestClay is like, Hey, make sure we get this thing up and running at this time because it's important.
Yeah,
sometimes the government and like the permitting, like all that kind of stuff, like surprises you and works really well uh-huh and other times it's like a horrible experience.
Right, exactly.
Like the horror stories you hear. Interesting. Was there. A few things from your evening MBA program that really made the difference in starting Q's Wine Bar.
I would say some of the, some of the classes, and I think in the, in my last quarter, I took one of, um, the classes. It was like venture community or something like that.
Where you, um, where class is going to the different workspaces and communities and, um, around town that supports entrepreneurship. So there are a lot of events at like, um. The AMP or 16 Tech, I think that's what it's called. Yeah. Yeah. Um, and so just being able to go to a lot of different, um, events and hear other entrepreneurs talk about their story, their journey, their challenges, all of the things, um, yes.
It's just really inspirational.
Yeah. Even if it's. You know, like a software startup or an engineering company
mm-hmm.
Because they might have a similar problem or like similar challenge with hiring and talent attraction and you're like, oh, I could probably take, I can take lessons and principles from what they're doing here and apply it to what we're doing here.
Mm-hmm. What can we expect coming in 2026 from Q's Wine Bar?
A lot of good wines and food to come in. Um, I think we're going to start crafting, um, some wine-based cocktails. Um, so there's a lot that you can do with that,
that I don't, that isn't just like a, it's like wine is the base, but it's like a cool fancy,
right, exactly.
Margarita inspired drink.
Exactly.
I wanna talk about wine in Indiana. Have you gained a new found perspective and appreciation now that you are, I mean, the owner of a wine bar?
Yeah, I mean, I've always appreciated wine and loved wines. It's part of traveling, it's part of just like wanting to, you know, eat good foods and drink good drinks, but there is so much that goes into wine and wine making, um, and how much science there is behind it.
And there's always, you know. The climates and how, um, and the process for making it. But I think once you kind of get into, um, the theories and studying a little bit more, there is so much, um, there's just so many facts, fascinating facts about like. Just the process of making wines and what makes it, you know, the way it is.
I was talking to someone recently about, yeah, climate is really important and like you can start to see as like different weather patterns erupt or like come across like the pockets that have been known for growing this type of wine start to change and it like makes it. More of a hotbed for a different type of wine.
Mm-hmm. And like, you know, different regions like the, the sweet spot for growing certain types of grapes like can change, which is nuts.
Or even one grape and it's grown in different regions will produce a completely different wine. Yeah. And And flavor profile.
When you think about other places from around, whether it's around the state of Indiana or the country or the world, obviously there's the one, the place in France.
Are there other spots that you are taking inspiration from to incorporate into Q's?
Um, mostly from around the world, I feel like. Yeah, I always really enjoyed, um, you know, the European vibes and just going to Europe and everyone really just takes a moment to slow down and sit and to really enjoy their meals, their drink and people.
And I feel like that's, um, what I try to. To have there.
Yeah. That's awesome. I think that is cool to be able to get inspiration from all these different places and curate something back here in Indiana. Mm-hmm. Because I mean, like, we have some really cool stuff, but there's a ton of opportunity to bring, like, I was just down in Tulum, uh, a couple weeks ago and they're like, I love the vibe of like, your dinner spot turns into your nightlife spot, uh-huh.
And all of a sudden, like we were at a spot and like. People were like, dance, like the DJ just like cranked it up and people started dancing on tables and like, it was just nuts. And I was like, we were just eating like really good food.
Yeah.
10 minutes ago. And now people are like partying like it was really, I just like, they like That's not an Indiana thing.
Not at all. But like, could be like, that could be fun. I wanna talk about golf. Indiana, do you play a decent amount of golf?
Not anymore, not this year. Okay. Um, last year I played a lot, so I played on a women's league, so there's a bunch of golf courses all around. Um, and we all just get together and play, um, you know, in the evenings.
Okay. If you had to give me a top three for golf courses in Indiana, what would you choose?
Eagle Creek, Brookshire. And the fort.
Wow. Yeah. Those are three good ones.
Those, I really like
those. Yeah. Eagle Creek. Brookshire The Fort.
Mm-hmm.
Good. Three. Is there, is there a specific hole? Throughout the state of Indiana that you just love to play, where you're just like, I can't wait to get to the blank, the, the 16th at wherever.
No, I don't see it when I play golf and play the whole course. I don't see it as like individual holes. Yeah. Just, it's really just about the experience and just being out there.
Yeah.
Um, there's all, every hole can be challenging no matter how many times you play it. It's gonna be a different challenge every single time.
Is there a spot in Indiana that's on your bucket list to go play?
I would love to play at either like Crooked Stick or um, any of the other, um,
yeah, like Pete Dye
courses. Yeah.
French Lick. Like that place is insane. So, so cool.
Yeah, I haven't been down there either,
so. Ugh. It's. It doesn't feel like I, I went to the Korn Ferry tour championship there to watch
uh-huh.
It just doesn't feel like you're in Indiana. Yeah. Like I, it feels like you're in the, like, rolling hills of Tennessee or wherever. It's very, very cool. Entrepreneurship is scary and takes a lot of risk. And I mean, you are putting up a, a legitimate, like financial Yeah, like a lot into this. Talk to the community about why supporting small business is important.
You know, the person you're making that connection with the person, um, you know that this is. Tied to their passion, it's tied to things that they really wanna give back to the community too. Mm-hmm. So, um, other ways they'll show up for like small communities or small business owners is just spread the word.
Just bring your friends, um, come on in and, um, you know, spread the word too. Yeah.
What, give us a picture for cues. Uh, where, at what times, what days? Like is there a specific, the what's the sweet spot time to the sweet spot? Get that in the line. What's the best time to come in? Like, give us the whole, the whole sh stick.
Yeah, so Q's Wine Bar. Um, right now it's closed Monday and Tuesdays. Um, and then Wednesday through Saturday it's open from three to 10:00 PM um, for the winter, I think I'll open up the hours a little bit once it gets, um, to, uh, once it gets warmer and the patio is open, I'll have chairs and um, and tables out there.
And, um, I would say the sweet spot is early evening. Yeah. Of right around that five, six o'clock hour. A little happy hour spot. Yeah.
Yeah, absolutely. I love it. Okay, we've come to the portion of the show where we're gonna talk a few fun things about Indiana. So this question is brought to you by our friends at JC Hart.
They're a leader in creating enjoyable living experiences at apartment communities all across Indiana and beyond. Check them out at homeisjchart.com. My question for you, why do you call Indiana home?
Yeah, so I grew up on north side of Chicago, um, and we went here for, for school and I always thought I was gonna move back to the city after I finished undergrad
to the city.
Yes. Um, but I think after, you know, staying around here and just building your own community, all the friends I've made an undergrad, grad school, my co-op programs at work, you know, the golf leagues, all of it, it's just. It's just slowly become home. Um, all of my friends, everyone that's important to me. My whole adult life has really been here, and so it just slowly kind of grew on me.
Yeah, I, I mean, Indiana has a way of doing that. Yeah. Uh, I always love it to hear people that grew up in different places that have like found home here in Indiana. Okay, now we have some rapid fire wine questions.
Oh, no.
Oh yeah. Here we go. Uh, red or white.
Um, lately Red.
Oh yeah. What, what has changed?
Um, just maybe the, maybe the season.
Yeah.
Yeah.
Winter, I feel like summer white wine and, yeah. Winter, you know, red wine. That's fair. Do you have a favorite pour? Uh, right now at Q's
on the line? Um, might change later. Um, but right now it is the Cantu, ve NV 14. It's a really bold California blend
when you look back. And think about this whole journey to opening up Q's Wine Bar, what part are you most proud of?
Just starting it and going for it. Yeah. Um, just being able to. Just take the risk. Um, and just being able to build something that's your own.
Yeah. If you had advice to other first time entrepreneurs out there, what advice would you give them?
With some calculated risk, but yeah, definitely go for it. Um, I think it's, it's so rewarding in all the ways.
I mean, also be prepared to be constantly tired.
Yeah.
But it's, it's all worth it. Um, you know, that it's something that you're truly passionate about, um, and you wanna really, um, build into something. Yeah.
How important was your. Kelley MBA through the evening, MBA program. How important was that to starting Q's Wine Bar?
I think it was the foundation to it. I don't think I would've gained enough confidence, um, without that program to really dive into like,
that's pretty cool. A
business.
Yeah. Like that's pretty cool. A lot of people think like, okay, go get your MBA because it's gonna help you climb the corporate ladder.
Which is true, but like You getting the confidence to go out and start your own venture. Like that's so
yeah.
So, so cool.
And you have such a great community and network, um, as an alumni too. So you're always, you're always going to have, um, you know, the support that you need.
All right. These are the same three questions that we ask every guest who comes on.
They're all about the state of Indiana. You're from the Chicagoland area. You love traveling. You've been to. Chile, and you've been to France and all these different places, but if you could shout it from the rooftops and tell everyone one thing about Indiana, what is something the world needs to know about the Hoosier State?
Um, I love that there are so many, um, city and state parks. So I live on the west side of Indy by Eagle Creek, and there's just so many activities you can do, um, kayaking, hikes. Um, it's dog friendly, it's kid friendly. There's so many activities you can do outside and just, and that's just Eagle Creek, like there's so many other state parks all throughout Indiana too.
Heck yeah. Okay. Besides Q's Wine Bar in the Village of WestClay that everyone needs to go check out what is a hidden gem in Indiana?
Books & Brews in Brownsburg. So I live on the west side and it's one of my favorite, it's my favorite local bar. So, switching a little bit to beers. They have a bunch of different rotating beers on tap.
The owner's super awesome, just really getting to know and supporting other, um, you know, local businesses. That's awesome. And small business owners.
Gimme like a rundown of the vibe.
It's super chill. There's a lot of books. Um, it's pet friendly, it's kid friendly. So a lot of times in the summer we'll walk down there, um, with the dogs, hang out on the patio and then walk back home and it's just super chill.
Um,
heck
yeah. There's always good beer to drink.
I love it. Finally, this is where we get recommendations for new guests or people that, that need to be, that we need to know about who's a Hoosier that we need to keep on our radar. Someone who's doing big things.
Yeah. Um, so I mentioned this earlier, um, but the Indiana Small Business Development Center and all the advisors, and then more specifically, the advisor I had, Huss Sadri.
I think it was a great, great connection, great person, um, to talk to and, um, support this entire journey.
Heck yeah. Well, Quynh, it's been awesome learning about your journey from the Chicago land area to West Lafayette, a brief stop in Bloomington and learning that even if you do, you know, have a stable corporate, you know, bigger company career.
That you can still pursue an entrepreneurial path. I think a lot of people think it has to be the chicken or the egg. It has to be one or the other. uh-huh, like you can't have the best of both worlds and you're doing an amazing job of showing that it is possible and you can pursue these interests and identify an opportunity.
And I also love the fact that you're putting your MBA to practical world use. A lot of people, I think, get the, you know, they want the three letters so that they can get the next promotion and the next raise at work. But to really use the education that you got through the Kelley Evening MBA program, and then apply that to starting your own wine bar, that's amazing.
If people wanna find. The bar. If people wanna find you on social media, if they wanna connect, how can they do that?
Um, so I'm on Instagram so you can always, uh, find Q's Wine Bar just written out like that. Um, then I run the social media page, so best way to get in contact with me, just
that's just one of, one of those many hats.
Yes.
I love it. Quynh, it was great to meet you. Great to get to hang out with you. Keep up the good work and I'm excited to come up and check out the place. This is gonna be one of my date nights coming up. Yes.
So
I'm all in.
Awesome. Thank you so much.
This show is made possible by our friends up at Sweetwater.
Whether you're looking to start a podcast or take your content to the next level, click the link in the description to see all my gear recommendations at Sweetwater. If you want a behind the scenes look at everything we're doing across the state. Make sure you follow me on Instagram and TikTok at Nate Spangle.
Thank you so much for listening and being a part of what makes the Hoosier State. Great. We'll see you next time here on Get IN.
