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].
