Ball State has long boasted the mantra that the university is "everything you need." The goal is to produce graduates that are ready to enter the work force. Ball State takes this idea one step further when it comes to students learning about mass food production.
Allegre restaurant, located in the Applied Technology building, is operated entirely by the students enrolled in the Quantity Food Production course.
Family and Consumer Sciences Associate Professor Lois Altman has taught the class since Allegre first opened 13 years ago. She said she feels the university has provided its students with a valuable tool for learning about mass food production.
"Some universities send students to dining services, but they don't have control over what (students) learn. . . . A lot of times they end up making salads," she said. "Ball State used to, but now we have a lab where students can learn everything under their own professors. . . . As a professor I can craft their learning experience."
Students are responsible for every aspect of operating Allegre, including serving, cooking, cleaning, bill paying and menu planning. Altman assigns students to the various positions randomly and rotates jobs each week so they gain a greater knowledge of all that goes into quantity food production.
For Senior Jenny Lounsberry, who was in the Quantity Food Production class during the fall semester, this was a daunting set of guidelines.
"I was very nervous (at the beginning). I was most nervous about serving because I had never served before," said Lounsberry. "I was scared I'd forget a table." There is a five week learning and preparation period at the beginning of each semester to help quell such fears and acquaint the class with all the equipment before opening the operation to the public.
The five week period is also used to plan the meals that will be served for the rest of the semester. Allegre is known for its American Regional Cuisine. The students vote on what regional theme they want for each week's meal. Past themes have included South West Sizzle and Cape Cod Favorites. Then students can sign up to be the meal manager for a certain week's meal, making them the restaurant manager for that specific meal. The meal manager plans the three-course meal for that specific theme, which is made entirely from scratch, bread included.
"I definitely have a much greater respect for restaurant managers. We were only open for two hours, and it was hectic the whole time," Lounsberry, said.
Allegre is only open from 11:45 a.m. to 2 p.m. on Wednesdays because it runs during regular class time and some students involved have 2 p.m. classes. Guests can only be seated until 12:15 p.m. to ensure that customers can eat their meal, be on their way and still allow time for clean-up.
But this isn't just any ordinary lunch, this is a three-course meal. The full menu includes bread, beverage and either an appetizer, soup or salad to begin with. Then the entree is served with a starch and a vegetable product. A vegetarian option is also available for the main course. Dessert is the final element.
"We kind of go crazy on desserts," Altman said. A dessert favorite is cobbler and homemade ice cream. Dessert making was Lounsberry's favorite position.
"Making dessert is usually the most intricate, and you get to play with plate presentation," she said.
It isn't easy to get a reservation at Allegre because of its huge popularity with faculty and staff. Allegre posts its themes and menu option on its Web site, but faculty call to make reservations before any of this is decided.
"They pick a week and make a reservation before they know what the meal is because they know it will be good," Altman said. "Students need to call now to make reservations before they know because that's what other people are doing."
Restaurant proceeds cover the cost of food, which runs at a 40 percent food cost. Altman said that this means $4 out of every $10 goes for food, but there are also a lot of other expenses because Allegre pays its own bills, so there isn't much profit. Any profit that is made is recycled back into the program. Tips are divided among three course-related organizations.
At the end of the day Altman feels that Allegre isn't about teaching students how to run a restaurant, but it's about learning to use resources and time.
"If students are sent off to dining services, they aren't the priority," she said. "We're very fortunate here that the university provides a lot of resources to this class."
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