What\u2019s an average day working at Bento like for you?<\/h3>\n\n\n\n
My day-to-day is a lot of communication; both between the staff in Gainesville, as well as people across the company.<\/p>\n\n\n\n
I am at both Newberry and Archer locations almost every day, and handle some of the behind the scenes work.<\/p>\n\n\n\n
I\u2019m also part of training and coaching the new wave of managers, and looking for new ways to get the name out to more people who may not have tried us before.<\/p>\n\n\n\n
Tell us something that many people wouldn\u2019t know about Bento:<\/h3>\n\n\n\n
Everything is prepped and made in house using the freshest ingredients and high quality meats. All of our sauces are family recipes. Our meats are all cut and marinated in the stores. There\u2019s so much that goes into each and every order, it\u2019s fascinating to think about the entire process from start to finish.<\/p>\n\n\n\n
What do you enjoy the most about being part of the Bento team?<\/h3>\n\n\n\n
The ability to make a change and have input in a company as large as we are. I can make a suggestion, and if it\u2019s good, it\u2019s implemented.<\/p>\n\n\n\n
Clarisse<\/h2>\n\n\n\n
Store Manager at the UCF location<\/em><\/p>\n\n\n\n I\u2019m Clarisse, born and raised in Jacksonville, FL. I started as a server assistant at Bento, before becoming a traveling shift lead between the Downtown and Sandlake locations in Orlando.<\/p>\n\n\n\n The big bosses really spend the time and the money to take care of the company.<\/p>\n\n\n\n Every small detail matters, whether it\u2019s having one-on-one conversations with employees to mentor them, to tweaking recipes, to making everything look aesthetically pleasing to the eye, and developing new ideas through marketing and blogs, etc.<\/p>\n\n\n\n Everything is on point to the T, and if it\u2019s not they get down to the root of the problem and fix it.<\/p>\n\n\n\n Szechuan beef soup with no noodles, side of rice, add bean sprouts, and extra scallions.<\/p>\n\n\n\n For boba, it\u2019s the blended ice lychee with lychee jellies.<\/p>\n\n\n\n Taking over every inch of Florida.<\/p>\n\n\n\n Head of the Sushi Department at the Sand Lake location<\/em><\/p>\n\n\n\n My name is Jon and I\u2019ve been working here for almost 6 years now.<\/p>\n\n\n\n I moved down to Florida from Michigan when I was 20 years old with my mom and two little sisters.<\/p>\n\n\n\n My mom actually owns the nail salon that is right next door to this Bento. That\u2019s how I first discovered Bento and applied. I started as a dishwasher, and slowly worked my way up.<\/p>\n\n\n\n I want to move up in the company as high as I can. When I first started working here, I never would have thought I\u2019d be in the position that I\u2019m in now.<\/p>\n\n\n\n Being with the company for a long time, I\u2019ve seen the growth and I\u2019m thankful that I have the opportunity to be a part of this process.<\/p>\n\n\n\n My favorite part of being at Bento is the bonds I\u2019ve built with coworkers and my sushi crew. There\u2019s something about working through a crazy rush, that makes the crew closer.<\/p>\n\n\n\n We hope you\u2019ve enjoyed the first part of our interview series! Be on the lookout for our next set of Bento employees we\u2019ll be spotlighting soon. Are there any other questions you\u2019d like to see in this interview set? Tell us in the comments section!<\/p>\n","protected":false},"excerpt":{"rendered":"With 9 locations, 15 years in business, and an undeniable passion for food, Bento Cafe…","protected":false},"author":2,"featured_media":7722,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3829","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/posts\/3829"}],"collection":[{"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/comments?post=3829"}],"version-history":[{"count":0,"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/posts\/3829\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/media\/7722"}],"wp:attachment":[{"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/media?parent=3829"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/categories?post=3829"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eatatbento.com\/wp-json\/wp\/v2\/tags?post=3829"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Please tell us a little bit about yourself and your role here at Bento:<\/h3>\n\n\n\n
Why do you think Bento has been so successful for 15 years?<\/h3>\n\n\n\n
What\u2019s your go-to food and drink order at Bento?<\/h3>\n\n\n\n
Where do you see Bento 5 years from now?<\/h3>\n\n\n\n
Jon<\/h2>\n\n\n\n
Can you please introduce yourself, and tell us how long you\u2019ve been part of the Bento family?<\/h3>\n\n\n\n
How did your journey at Bento begin?<\/h3>\n\n\n\n
What do you hope for your future at Bento?<\/h3>\n\n\n\n
What\u2019s your favorite part of being at Bento?<\/h3>\n\n\n\n
![\"Bento](\"https:\/\/eatatbento.com\/wp-content\/uploads\/2017\/12\/bento-blog-interview-behind-the-scenes-791x1024.png\")
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