Doppio Zero Rustic Italian Cuisine
the hospitality program at IPFW is giving students real work experience outside the classroom they’re required to run a fully functioning restaurant and this year that’s doppio zero rustic Italian cuisine here to tell us more we’ve got Ashley and we’ve also got Rebecca and Jordan in this morning thanks so much for coming in this morning at bright and early and let’s talk about this this is a really interesting concept so why is this all why is this happening this is a operations management program that IPFW well now Purdue University has decided to offer its HTM students so we pretty much have to get together within five weeks and open a restaurant that is our own concept themed menu we have to do our own purchasing and doppio zero I want to talk a little bit about the name – how did you come up with that it is a double zero which is a great of flour we it has run on a scale of two one zero and double zero which is the finest grade of flour okay Jordan and Rebecca could tell you a little bit more about the flour they actually homemade your noodles and bread and Jordan Rebecca you brought in some some cool stuff here looks like what cannolis here so what are we going to be doing this morning we’re gonna be filling a couple cannolis for you and serving our potato sausage and kale soup okay so go ahead and show us how we fill some of these cannolis and while we’re doing that I want to talk about you know what your experience been in the program so far I mean we’ve learned a lot we basically just like try to keep the food costs below the 32% mark okay we’ve learned to make our like I’ve never made pasta before so we’ve learned how to make how to make pasta cool we’re talking about some of the other daily operations that you go through as part of this experience mm-hmm well on Mondays we get together and we see what food we need to order so we order that and then Wednesdays we prep most of the pasta all of the dough’s and the sauces and then Thursday mornings we go in at 7:30 and then just make the soups and then make all the bread and stuff and coach really is a full-time job it’s giving you that role world experience – and you’ve you said you brought in some yeah it’s a creamy Italian sausage potato kale soup oh okay you get to come up with your own recipes or how does that all work as part of this experience yeah we basically just decided on the menu ourselves like we looked up Italian like authentic Italian foods and just decided like we liked the first weeks we just cooked decided which ones we wanted like we tasted cool you know so while they cooked then the front of the house we had to come up with like the decor and rearranging the restaurant theme and the menu design great so it was a collaborative yeah I want to get you two if you could maybe dishes awesome because I don’t think the folks at home can see the suit but it looks delicious and and while you’re doing that we’ve got these cannolis very artistically done might have to snack on those in between commercials here but if folks want to actually check out this restaurant they can right yes it is inside the Holiday Inn off of Coliseum Road Yoga Fort Wayne we changed the mastodons grill each Thursday from 11:30 to 1:30 p.m. okay so not only they get the real world experience of running a restaurant but I mean it’s actually open people can come and check the sound yes we have to make real revenue and real food cost and very clear objectives well congratulations on all that you’re doing good luck with everything and running the restaurant and thank you so much for coming in early if you want to check out doppio zero rustic Italian cuisine there’s the hours they’re there on your screen you can also call the number and check that out at the Holiday Inn off Coliseum we’ll be right back [Music]