ECPI University Food Management Students Transform Refresh Cafés

ECPI University's Refresh Café will be under new management! As part of their capstone course, the Culinary Institute of Virginia's food service management students will be taking over the cafés at the Virginia Beach and Newport News campuses. Their mission: to create a theme-based eatery with all-new menu items. It’s something every food management student must do prior to graduation.

This one is sure to evoke some warm feelings, as the Ohana Café makes its debut in Virginia Beach and the Tuki-Tiki opens in Newport News. The students have been working long hours to create a Hawaiian-themed menu and décor to match. “They have been putting in a tremendous amount of work,” says Chef Doug Cooperman, the class’ advisor. “Everything they have been learning since they stepped foot on campus will come into play.”

Food Service Management Means Prep Work

Weeks ago, the students began making their preparations. First, they had to develop a business plan, explaining the theme along with a mission statement, their planned style of service, and a marketing strategy. From there, they began researching and testing recipes, holding tasting panels with faculty members to hone menus and refine each dish.

Food Service Management Means Math Work

Then, it was time to break out the calculator. Most of the recipes they found were only intended to feed a handful of people. They had to be scale them up to accommodate hundreds. Once that was done, the students had to budget for all of the food. In an effort to keep the Refresh Café affordable for students, each item has a price limit. For instance, a sandwich can cost no more than $5. That means that each menu item must fall within a specific budget so the venture is profitable or – at the very least – doesn’t lose money.

“The value of this project is immeasurable” says Chef Cooperman. “For one week, they are managers, entrepreneurs responsible for every facet of operation. They must deal with financial matters, manage staff, market the food to faculty, staff, and fellow students, and – perhaps most importantly – work together as a team.”

Food Service Management Means Teamwork

Ask anyone in the food business and they will say that final element – teamwork – can make or break just about any restaurant.

“This is really helping me learn to be more patient,” says food service management student Ashley Avery. “In this business, you deal with all kinds of personality types. Some people can be outright annoying, but you still have to work with them.”

Fellow student Jason Williams wants to work in back-of-the-house management. “It’s all about leadership,” he says. “What I’ve tried to do is to bring people together as a team, show them a vision, and then, hopefully, everyone is on the same page.”

How will they do? The doors open Monday morning, February 15. Stay tuned for the next blog post to find out!

Ohana Café Menu – Virginia Beach Campus Soups – Small $2, Large $3 Ohana Kupa – Mahi Mahi, shrimp, clams and mussels Tofu Long Rice Miso Soup – Tofu with sweet onion, rice noodles, and bok choy Salad - $5 Hawaiian Grilled Chicken – Mandarin oranges, pineapple, crispy won ton strips, and almonds, dressed with tropical vinaigrette Sandwich - $5 Kalua Pulled Pork – Pineapple, and mango slaw and sweet potato chips Entrée - $5 Asian Braised Beef – with coconut rice, green beans, carrots, red/yellow peppers, red onions, and toasted sesame seeds Desert - $3 Upside Down Parfait – Ginger machi cake with tropical fruit compote and whipped cream (Gluten Free)

Tuki-Tiki Café Menu – Newport News Campus Soups – Small $2, Large $3 Hawaiian Seafood – Cream-based with onions, celery, thyme, garlic, Mahi Mahi, shrimp, clams and mussels Tofu Long Rice Miso Soup – Tofu with sweet onion, rice noodles, and bok choy Salad - $5 Hawaiian Sunrise Grilled Chicken – Romaine lettuce, pineapple, mango, celery, sesame seeds, cherry tomatoes, mandarin oranges, cashews, and radishes, served with pineapple-sesame ginger vinaigrette Sandwich - $5 Hawaiian-Style Pork Sliders – Slow-cooked and topped with a sweet and nutty savory jicama slaw on Hawaiian roles and accompanied by sweet potato chips Entrée - $5 Shoyu Chicken with Fried Rice Onigiri and Hawaiian Asparagus – Savory chicken with shoyu juices cooked off to enlighten the taste buds and served with Spam fried rice balls and steamed asparagus with traditional Hawaiian seasonings and bacon Desert - $3 Rice Pudding with passion Fruit Curd

Do You Want to Try Your Hand at Food Service Management?

Do you see yourself in a culinary leadership position? At ECPI University’s College of Culinary Arts, Culinary Institute of Virginia, you could earn a Bachelor of Science in Food Service Management in as little as 2.5 years! Call today—it could be the Best Decision You Ever Make!

DISCLAIMER – ECPI University makes no claim, warranty or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content.

For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/ or http://ow.ly/Ca1ya.