Television reporter Vojtěch Tichava has spent his summer balancing a high-pressure role covering the World Cup in North America with the demands of co-owning a boutique ice cream business in Prague.
Reporting from the World Cup: On-the-Ground Realities
Tichava’s coverage for Nova began in Guadalajara, Mexico, where he documented the Czech team’s opening match. Beyond the football, he credits the local hospitality in the town of Tequila as a career highlight. “The locals were incredibly hospitable,” Tichava noted, citing the cultural immersion as a vital component of his reporting. His work required him to navigate diverse environments, ranging from the colorful streets of Tequila to the high-security atmosphere of Mexico City and eventually the American landscape of Texas and Atlanta.
The logistical challenges of international broadcasting are significant. Tichava describes his daily routine as a continuous cycle of travel and production, often beginning at 8:00 a.m. and continuing late into the evening. “The worst is when you travel somewhere and realize it’s uninteresting for television,” he says. To maximize efficiency, he has utilized travel time to write reports, later editing them in hotel rooms to maintain a steady output for the Prague studio.
Did you know?
Vojtěch Tichava has covered major football events for over a decade, including three Champions League finals and the previous World Cup in Qatar.
The Gastro Hustle: Lessons from the Ice Cream Business
Parallel to his media career, Tichava and his business partner, Ondřej, operate “Berry Good,” a specialized ice cream shop in Prague’s Vinohrady district. Launched a year ago, the venture focuses on made-to-order fruit-based desserts. Tichava admits that transitioning from a journalist to a small business owner was a steep learning curve. “I’ve learned a lot about administration and accounting,” he explains. “When I get quality food in a restaurant now, I truly appreciate the invisible paperwork and labor behind it.”
The business faced early challenges during the winter months, leading the partners to make the strategic decision to close the physical storefront from December through February. This move allowed them to pivot toward catering and private events.
Pro Tips for Managing Multiple Careers
- Compartmentalization: Tichava notes that he fully separates his roles. When he is at the studio, he focuses on football; when at the ice cream shop, he focuses on operations.
- Lean Staffing: Hiring reliable help before major travel commitments ensures the business remains operational without the owner’s constant physical presence.
Future Outlook and Professional Integration
As the World Cup approaches its final stages, Tichava remains committed to both his media assignments and the growth of his culinary venture. The expansion of their offerings—including milkshakes, high-end coffee, and a mobile food truck for local markets like Jiřího z Poděbrad—indicates a shift toward a more robust, year-round business model. Despite the sleep deprivation and the pressure of balancing two distinct lives, Tichava maintains that the combination is rewarding.
Frequently Asked Questions
How does Tichava manage his business while reporting abroad?
He relies on a small, trusted team and has hired additional staff to ensure the ice cream shop runs smoothly in his absence.
What is the concept behind his ice cream business?
The shop, Berry Good, specializes in fresh, made-to-order fruit ice cream, prepared directly in front of the customer using a specialized blending machine.
Will the ice cream shop remain open year-round?
The founders opted to close the physical shop during the winter months to focus on catering and private events, a strategy they intend to repeat to optimize profitability.
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