Today we’d like to introduce you to Skye McDaniel
Hi Skye, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
My business, La Bodega is a culmination of my many years in the food service and hospitality industry.
It’s a collection of experiences from travel, work, employers, mentors, coworkers, neighborhood meals, Sunday suppers, coffee shop mornings, and art openings. All of the experiences that I had leading up to a year of intense thought, spurned by the global Covid 19 pandemic. It was born from experience, love, passion and practicality.
Alright, 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?
No one has ever said opening a business was easy.
So with that I’ll say no, the road was not smooth, but I had so much help and support I think even on the days with most struggle I have it pretty smooth compared to others! The daily operation of a business and care for team members takes a lot of energy!
Every day my personal struggles are learning to be a better manager of time, energy, people, finances etc…
Thanks – so what else should our readers know about La Bodega Rotisserie & Goods?
La Bodega is a small eatery in Oak Cliff (my current neighborhood and where I grew up.)
We specialize in organic rotisserie chicken, seasonal specials, sandwiches and salads. We draw our inspiration and influence mostly from the Mediterranean region and seasonal Texas produce. We have adventurous bites on the menu that include special ingredients like tinned fish, sumac, Calabrian chili, za’atar, a myriad of herbs and spices, dips and seasonings from the Mediterranean and North African region.
I think our biggest offering is how much we love where we are and whom we serve! Since most of us at the shop live and work in Oak Cliff we have a vested interest in our community and serving the needs of our neighbors there. We offer warm and informed service, and take food sensitivities and allergies into serious consideration. We keep a gluten free and vegan fryer. Our organic chicken is gluten free and seed oil free. Most everything on the menu can be modified to suit someone’s food sensitivities. We also have a lot of fun with our heavily curated shelf items that include local olive oil and vinegar, many different selections of tinned fish, honey, pickles, olives and all things needed for a perfect picnic or “snack lunch.”
Do you have any advice for those just starting out?
My advice will always be to take the risk. It is scary to do anything big, and starting is the hardest part. So- if you’ve begun, you’ve done more than most! I think it can be detrimental to have too tight of a time frame in mind for something you’ve been dreaming about doing. There will always be hiccups and road blocks, so just assume those will be there and push through! How do you eat an elephant? One bite at a time.
Contact Info:
- Website: https://www.labodegaoakcliff.com
- Instagram: @labodegaoakcliff
Image Credits
Kelsey Foster
Phallon Lauderback Wright
Katherine Tejada
