Articles covering women in foodservice and the restaurant industry's progress toward achieving gender equality
Founder Daniella Senior shares how the concept is tapping into a broader consumer and employee base by serving more dayparts.
Daniella Senior’s resume boasts two gigs that most restaurateurs would kill for: positions with chefs Eric Ripert and Jose Andres.
Ever a student of the industry, Senior soaked up all she could from each industry icon — particularly Andres, with whom she spent roughly three years as a manager with concepts Zaytinya and America Eats Tavern — and then carried them over to her own business, Colada Shop, which opened in Washington D.C. in 2016.
Now getting ready to open its sixth location, Colada Shop is a fast-casual, all-day Cuban café that offers everything from coffee to Cubanos to cocktails. Senior joined the latest episode of Take-Away with Sam Oches to talk about the opportunity in running an all-day café and how she’s providing a high-quality, impactful experience both for her guests and for her employees.
In this conversation, you’ll learn more about why:
Don’t miss an opportunity to learn from the best
Jobs aren’t just jobs; they’re education
Your brand isn’t really for you; it’s for your customers
A versatile concept can make the most of the space it occupies
You should aim for improvement with every store opening
The more dayparts you serve, the more potential employees you have access to
You must be intentional in making the change you want to see
Succeeding in restaurants is a matter of perseverance, not passion
Contact Sam Oches at [email protected].
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.jpg?width=400&auto=webp&quality=80&disable=upscale "Sam Oches")
