Students gain experience at campus restaurants

At Ozarks Technical Community College, Scallions opened its doors for the semester Sept. 22 on the first floor of Information Commons West.

Missouri State University students opened Carrie’s on Oct. 6 for the fall semester, on the fourth floor of the Professional Building, 609 E. Cherry.

The restaurants are part of the school’s curriculums.

Scallions

Scallions began in 2003, during the second semester on campus for OTC’s Chef Lou Rice.

“We didn’t really have a good outlet (beyond) anything above the typical café food,” Rice said. “I wanted to do something where the advanced students have the opportunity to spread their wings a little bit.”

Two classes – dining room management and contemporary cuisine – work together in all aspects of running Scallions each semester.

The students are working toward an associate of applied science in culinary arts, hospitality management or hospitality lodging management.

“When a student leaves this program, or any program, and goes to work for an established restaurant or business, they’re going to be told to do things probably totally different. The real world doesn’t work like the classroom due to money, time and employee constraints,” Rice said. “We do give them a good understanding of the basics.”

Scallions serves 11 a.m.-1 p.m. Thursdays. “We had tried being open more than one day a week, but we found it wasn’t an educational experience anymore. It became a job,” Rice said.

Entrees cost about $6.95, Rice said, and the menu, chosen by students, changes each semester. Income from sales goes directly into the program.

Training at Scallions, Rice said, doesn’t limit students to preparing food or managing a restaurant.

“I think it’s the broadest category of careers in the world. You can’t find a place in the world where people don’t stay in a hotel or go out for food or buy food or sell food. It’s all interconnected. Look at the chain of events that lead to you just going to the grocery store. You have to grow the food, there’s a buyer, there’s somebody to market the food, there’s research and development chefs,” he said, adding that it’s similar in restaurants, resorts and hotels. “There’s a lot of hands that have to do with getting your food to the table.”

Although Scallions has OTC faculty and staff as regulars at the restaurant, Rice said the majority of customers come from outside of campus.

Scallions does allow for a few walk-ins, but reservations are recommended. At its Sept. 22 opening, there were 63 reservations. The number of reservations in past semesters has ranged from 20 to 90, Rice said.

Carrie’s

MSU instructor Abbe Ehlers was involved in the course development for Carrie’s, which debuted seven years ago, and has taught its classes ever since. The class, restaurant management, is an elective.

“It’s specifically there for students who are interested in learning about operating and managing a restaurant,” Ehlers said. The students are working toward a Bachelor of Science in hospitality and restaurant administration.

“The students start at Square 1 and do absolutely everything that would be needed to get a place open and operating. It’s a way for them to experience the management of a small 60-seat restaurant,” she said.

Ehlers, who co-teaches the class with Stephanie Hein, said the average meal price is $5.25. The money goes right back into the class, mainly into product, Ehlers said.

“Our goal is not to make money,” Ehlers said. “By the time you throw in buying uniforms for the students, fresh flowers for the tables, linens, it’s not meant to be a moneymaker.”

Carrie’s is open 11:30 a.m.–1 p.m. Tuesdays and Thursdays. Reservations are recommended and walk-ins are accepted.

During a typical semester, there are 10 to 12 students at work at Carrie’s. “Any more than 12 and they’re kind of stepping on each other. This semester we have 10 students and that’s perfect,” Ehlers said.

While OTC’s focus is on culinary skills, MSU’s program focuses on management.

“There are so many entrepreneurs that are interested in opening their own restaurant, and I often think they don’t have the clearest concept of how much energy it takes to work. These students are given the opportunity to see what it’s really like,” Ehlers said.

“An area where they learn the most, and this sounds funny, is (doing) the dishes. They learn the value of every single person who is going to assist them in that business.”

Ehlers estimates a 95 percent job placement rate for MSU students in the hospitality and restaurant administration program.

Both restaurants are open to the public. Students aren’t paid to work at either restaurant; instead, they receive class credit.

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