Owners Finn Stern and Stella Dennig have transitioned from Daytrip, a fermentation-forward restaurant, to a new venture called Daytrip Counter, debuting on May 7. This new family-oriented restaurant will offer affordable dishes like spit-roasted chicken and salads. The decision to close Daytrip was rooted in an unsustainable business model that left the restaurant financially strained. By adopting a counter service model and reducing overhead, the couple hopes to maintain living wages for employees while creating an inviting space for families.
While whiffs of Daytrip's wild child days remain - a few disco balls still glitter about the space - the new concept aims to deliver 'an awesome place to go often and take kids and have it be loud, family-oriented and affordable.'
As soon as we closed, I think we both saw that we were left with relief, mainly because we had something really exciting that we were cooking up. We're psyched for this.
We're doing everything we can, starting from a systems level at every point, to make this a good business. The cost really ran away from us at Daytrip.
We want take-home pay to be the same, if not more at this model. We just had too many people working [at Daytrip] for the business to ever, ever make money.
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