![]() ![]() You come away with a much better “full” feeling, since the ingredients are both fresh and good for you. The Cali-Wrap is a great example of what makes Zona Fresca different. It comes with charbroiled chicken or steak, melted jack and cheddar cheese, diced Haas avocado, tomato, onion, cilantro, lettuce, and tossed in a lemon dressing. What brought us to Zona Fresca is what brings in many of its customers – The Cali-Wrap. They also have locations in Plantation, Coral Springs, and more to come outside of Florida. Word is spreading fast as the Delray Beach location is open for business and their Fort Lauderdale and Pompano locations continue adding to their customer base. The fresh and light meals are made fresh daily, not over seasoned, and let the ingredients do the talking. Zona Fresca has defined itself for whipping up Mexican food you can enjoy every day.Zona Fresca has defined itself for whipping up Mexican food you can enjoy every day. ![]() ![]() Veg Eats Foods - american, greek (0.08 mi) FlyBird Chargrilled Chicken - american (0.08 mi) Hunan Wok - chinese (0.17 mi) Sushi Masa and Thai Cuisine - thai, asian (0.2 mi) Fratellis Italian Restaurant - italian (0. Word is spreading fast as the Delray Beach location is open for business and their Fort Lauderdale and Pompano locations continue adding to their customer base. Restaurants near Zona Fresca in Delray Beach. You come away with a much better “full” feeling, since the ingredients are both fresh and good for you.Today we’d like to introduce you to Romeo Herrera. So, before we jump into specific questions about the business, why don’t you give us some details about you and your story. I would like to begin my story telling you about when I first started working in the restaurant business. I was 19 years old and the owner felt sorry for me and gave me the only position available at the moment, from doing that I moved pretty quickly to working the bar. It was a fun time for me and I learned a lot about. I went from not knowing anything at all about drinks or costumer service to being head bartender at that place.Īfter that, I worked as a waiter at a steakhouse. If tending bar made me see the fun part of working in the restaurant business, working at this steakhouse made me realize I could make a life out of the industry. In this place I learned to be professional. I worked at this place for 12 years and the place became like my second house and my coworkers a second family. That place closed down a few years ago and most of the people that worked there are still pretty close. Like I said, they are family now.Ī few year ago, to supplement my income I started working part time as a cashier at Zona Fresca. It was strange in the beginning to be doing a job that to be honest with you I didn’t think was going to last but I guess I was meant to be there. Soon after we opened our Coral Springs store, I was offered the GM position. Remember, I’ve been working in the bis a while now but never had such a big responsibility. To my amazement (and everybody else) the numbers started to steadily climb each month. Of course I relied on my staff at all times. They always understood I was, at that point, learning. #ZONA FRESCA NEAR ME HOW TO#Īt the same time I tried to teach them from my experience how to treat each costumer like if it was our best. Five years later, I can tell you we had some difficult times but most of it has been great. Our store is doing great, our costumers love the food and the service. My staff and me, we became a family as well. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? We are growing every day and although is not easy at times, our goals are Five years later, I can tell you it hasn’t been easy but We have basically, the same people we started with five year ago and you know that in this industry that doesn’t happen often. Personally, it has been difficult trying to manage a group of people that get so passionate about what they do. It took me a while to realize we are all different and that my staff will be as good as the level of communication I have with each one of them. If you want something done right, you don’t have to do it yourself, just be clear about your instructions!īefore this, I never realized, the importance of effective communication in the work place. It has also been difficult, the time away from my family. ![]()
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