#ZONA FRESCA HOW TO#

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 HOW TO#

#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. “Each location’s design is customized for its community, but the overall concept is inspired by the coastal region on the Baja Peninsula in Southern California,” Diaz-Yabor says.It has also been difficult, the time away from my family. The trio own two additional Zona Fresca locations, one in Fort Lauderdale at 1635 North Federal Highway and the other in Plantation at 1095 South University Drive.

“Our goal was–and continues to be–to serve not your everyday Mexican food, but Mexican food you can eat every day.’” “The Zona Fresca concept originated because we recognized that there was a tremendous opportunity to bring great Mexican food to South Florida,” says de Armas, who moved to South Florida from Southern California. “The opening of a third location is a major testament to customer loyalty, and we are thrilled to be joining the Pompano Beach community,” says Dobravolskis, who began his career as a restaurateur in California.“Zona Fresca is a great place where families and friends can gather and enjoy a delicious meal while experiencing Mexican food that is fresh, light, and made with natural ingredients.”įrom the Traditional Chicken Burrito and the Baja Fish Taco, to the Quesadillas, Chili Rellenos, and Steak Tostada, the Pompano location will serve the same signature menu items as the other two locations, including a kid’s menu and an assortment of Mexican-brewed and domestic beers. The 3,400 square foot restaurant has indoor seating for 94 guests, as well as a soon-to-be opened outdoor patio. Located at 800 North Federal Highway, the third restaurant by co-owners Oscar de Armas, Tim Dobravolskis, and Martin Diaz-Yabor serves high-quality Mexican food in a quick-service, reasonably priced, casual environment. After 11 years of success in its popular Fort Lauderdale restaurant and its expansion to Plantation, Zona Fresca, a fresh Mexican grill, has opened a third South Florida location in Pompano Beach.

Zona fresca