Lead with gratitude. Hustle harder. These are the words Cabana X owner, Kendra Anderson, keeps at the forefront of her life as a female entrepreneur. She got her start at Denny’s at the age of 16 waiting tables. Anderson loved the pace of the job, the wide variety of guests, and what seemed like a lot of money at the time. Growing up in New York City with a foodie as a dad, she watched him enjoy a broad array of cuisines from cultures around the world. “I think that my being exposed to all kinds of food at a young age sparked my passion for eating, and ultimately, the hospitality industry.”
Because she loved everything about throwing parties as a passionate home cook and entertainer, in her late twenties, she hosted every holiday dinner. “My friends asked me to do the food for their engagement parties, baby showers, you name it,” Anderson says. Although Anderson was working in corporate America for several years, she dreamed about changing careers and starting her catering and event planning business. In 2002, that dream manifested itself into a wine consulting and event management business.
As a female entrepreneur, Anderson has encountered adversity. “There are many statistics that illuminate the disparity and unequal treatment that female entrepreneurs—particularly those of color—tend to face.” From lack of access to capital, being talked down to by vendors and suppliers, not being invited to have a seat at the tables for policy-making to advocacy in the respective industries, these are some of the bittersweet oppositions businesswomen have to overcome.
Before COVID, Anderson would have said that being an entrepreneur was the hardest and the best thing she’s ever done. She says, “Laying off my entire staff and closing bar helix, the bar I spent five years working to open and make profitable was the worst day of my professional life.” When you add the BLM protests on top of the creation and launch of her new venture, Cabana X, Anderson felt completely overwhelmed.
The chef and sommelier did what many entrepreneurs were forced to do during the pandemic: pivot. That’s how Cabana X was birthed. The summer-long pop-up restaurant took advantage of the vacant patio that was sitting unused. The timing was truly serendipitous. These are the moments where gratitude and hustle prove useful.
Cabana X
Anderson’s current concept, Cabana X, has destination-driven menu items from nine different global vacation hotspots. Some of the cities include Tulum, Mykonos, Negril, and Phuket—all by way of the dining experience curated for guests.