For years, Teresa Heavener and Nicolle Hollister have been best friends with a shared work ethic and knack for hospitality. Now, they’re first-time café owners, transforming their 20-year friendship and 40-plus years of restaurant industry experience into a joint grab-and-go venture designed for early-morning commuters, beach-bound locals and others looking for a quick bite.
Bee Fly Grab N Go Cafe, located within Port Orange’s Radiant Studios Salon, began welcoming guests on Feb. 13, less than two weeks after the duo signed the lease at 4647 S. Clyde Morris Blvd., Unit 501.
Having poured drinks, waited tables and logged long shifts everywhere from Chase’s and Flagler Tavern to Panheads and Norwood’s, when the opportunity presented itself to carve out a space of their own inside the local salon, it felt less like a leap and more like a natural next step — the chance to channel years of hands-on experience into a concept that reflects their own creativity and instincts.
“It’s been, I think, pretty good. We finally got our official menus, so I walked around, met all the people in the plaza and handed them out … and a lot of our regulars from New Smyrna came up,” Hollister said. “… So, were just trying to get our name out there, you know?”
Heavener said their friends have been a huge support.
“Our friends really lifted us up the first few days; it was great,” she said. “ … And it’s fun; it’s fun taking care of people and giving people that experience, you know? If they come in, they want to be taken care of … And I like to make people happy.”
What’s on the menu at Bee Fly Grab N Go Cafe?
Those fueling up for the day can choose between at least half a dozen coffee options on Bee Fly’s menu, including the Cookie Butter frappe, the Mocha Mama, and Brown Sugar Buzz with cold foam and caramel drizzle ($6-$8). Alternative milks, including almond and oat, are available for an additional charge.
Smoothies, like the Straw-nana ($9), are served with several add-in options, including a scoop of protein powder, flax seed and chai.
Alongside a homemade soup of the day and several salad bowls, anchoring the menu is a varied spread of handhelds, from paninis and wraps to breakfast sandwiches.
“The Greek bowl and the Greek wrap, people already love them; I think they speak for themselves,” Heavener said, noting the duo pulled menu inspiration from past restaurant gigs and their own cravings.
“I’m just always cooking,” Hollister said.
“And we love to eat,” Heavener added. “… And we like to keep it somewhat healthy and clean, you know? I think there’s a lot of places out there that are just burgers and fries, and it’s a lot of fried food.“
Guests can try the turkey caprese with roasted red peppers, fresh mozzarella, romaine and balsamic glaze on wheat bread; the toasted bacon, egg and cheese Basic Bee Breakfast; or the veggie panini, sandwiching roasted red peppers, portobello mushrooms, spinach and mozzarella between two garlic aioli-coated halves of sourdough.
While several items are made to order, others are pre-prepared for grab-and-go convenience, including small salads, wraps and parfaits.
Looking ahead with Bee Fly Grab N Go Caf
From sunrise coffee service to evening cocktail hours, the duo also runs a mobile bartending service under the Bee Fly brand, which guests can book for parties, weddings and other special events, they said, noting their ultimate goal is to grow into a standalone space in New Smyrna Beach.
“We’re starting small, but we do want to expand,” Hollister said, a sentiment Heavener echoed.
“We’re using this as our diving board,” Heavener added, hoping to one day unite their kitchen creativity and cocktail expertise in a single, expanded venue with patio dining.
Bee Fly Grab N Go Café is located at 4647 S. Clyde Morris Blvd., Unit 501, in Port Orange and is open 8 a.m. – 3 p.m. Tuesday – Thursday and 8 a.m. – 2 p.m. Friday and Saturday. For information and menu updates, visit facebook.com/BeeFlyGrabNGo.
This article originally appeared on The Daytona Beach News-Journal: Port Orange café opens with grab-and-go sandwiches, soups, more
Reporting by Helena Perray, Daytona Beach News-Journal / The Daytona Beach News-Journal
USA TODAY Network via Reuters Connect
