Today we’d like to introduce you to Erin Ashford.
Hi Erin, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I grew up in Central Florida, in Ocala (The Horse Capitol of the World). My first job ever was working at Publix Super Market as a bagger & cart pusher (shout out Pub Subs, ifyyk) at the age of 16. I worked in retail for some years then started working at Cracker Barrel (as a host, then server then trainer) before moving to Austin in 2008. I worked at Cracker Barrel in Round Rock actually for about year when I first moved to Austin. After that I worked at Threadgill’s (RIP), Contigo (RIP), Blackbird & Henry (RIP), The Stephen F. Austin’s bar downtown and then Qui (RIP) all while finishing my degree in Communication Studies at Texas State. After college I new I wanted to focus on my love of making drinks and hospitality so I stayed working in restaurant bars. I took a job at Olamaie in 2016 and worked there for 7 years as the bar manager, AGM and wine buyer. I grew a lot at Olamaie personally and professionally and I still carry a lot of the standards and work ethic that I found there with me today. In 2020, a former Olamaie coworker and cook, now my business partner, John DiCicco reached out and we started talking about opening a bar together. Our friend and also former Olamaie cook, Peter Klein was the first person we reached out to and the three of us went head first into building what would become our bar and restaurant, Holiday.
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?
Opening Holiday, like the initial days of building and getting it open were the hardest for sure. We knew nothing about building a bar or restaurant from the ground up. The building is from 1950 and was a gas station turned auto body shop. So basically bare bones, which is amazing that we got to create what we were envisioning with little in our way, but then you learn all about the logistics of construction, permitting and the cost of all things and you have to mold and recreate your vision in a way. So, certainly struggles through the construction and working with the city to get the doors officially open for business. And of course struggles of not sleeping or spending time doing anything but working and thinking about work. Hard to find any type of balance in the beginning of starting a business.
As you know, we’re big fans of Holiday. For our readers who might not be as familiar what can you tell them about the brand?
Holiday is a cocktail bar & restaurant in the Govalle neighborhood. We are open Tuesday-Sunday at 5pm and closed on Mondays. We serve exceptional cocktails and food in a hospitality driven space. There are no reservations needed, but you can still walk in on a Friday night (even with a large group) and find a seat (we have a rather large space with two patios).
Since opening we have become known for Frozen Mexican Martini & Cheeseburger. We have a killer happy hour for both of them too- with Half Off all of our menu martinis every Sunday, all day. And then our Happy Meal’s- $15 burger, fries and mini cocktail every Wednesday all night.
We host a lot of different events beyond our normal dinner service, like fundraisers, food pop ups, vendor markets, drag nights, weddings and birthday parties.
I think as a whole, what truly sets Holiday apart in a city with so many great spots to eat and drink, is our team. We are a small business and an even smaller team. We have a lot of regulars and guests who come back not only because of the food, drinks and space, but also and mostly because of the hospitality. We provide full service, so a service team member takes care of you at the table, no need to order at the bar or an counter. We do not do reservations, so you can spend as much time here as you’d like. The atmosphere is very relaxing. Our bar team is knowledgable and kind, making you feel really comfortable and welcomed along with expertly made drinks. Our kitchen is consistent and on point, the whole menu will keep you coming back.
I am most proud of the space we have built together as a team. Most of our staff have been here since day 1, which is not common in this industry. It makes a big difference, positively on the culture and feel of a business and space.
Can you talk to us a bit about the role of luck?
I think I’ve always been a hard working and driven person, even if maybe I didn’t know what I was working or driving towards. But I definitely feel lucky that along the way I was able to meet certain people and find certain opportunities that lead me to where I am today.
Contact Info:
- Website: https://www.holidayon7th.com
- Instagram: @Holidayon7th
