Open for business
NMU student-run restaurant to serve public
By Journal Staff
MARQUETTE — Northern Michigan University’s hospitality management program is preparing to open its new student-operated restaurant, tentatively named the NMU Training Kitchen, each Wednesday evening through April 19. Community members can enjoy fixed-price, four-course meals, with an option to purchase non-alcoholic “mocktails” and wines from a new Dry Bar menu. This will mark the public debut of the dining laboratory in the Northern Center.
“We are so excited to be the first class to operate in this new space,” said associate professor Loganne Glendening in a news release. “It’s an open-kitchen concept, so diners will be able to see students functioning on the line. This semester, we’re offering table d’hote, which means that for one price, guests will receive four courses: small plates, salads, entrees and desserts.
“But there will be a menu with different options for each course, so diners could create a new meal each time they visit. Rather than a rotating student feature as in past years, the class created more than 20 menu items to select from over the course of the semester.”
Seating options are from 5:15 to 7 p.m., 6:15 to 8 p.m. or 7:15 to 9 p.m. While customers are dining, they will also have an opportunity to participate in a survey to help determine what the restaurant’s name and marketing concept should be moving forward.
“I keep seeing so much potential with this new facility,” Glendening said. “With the well-organized layout and quality equipment, it has a real professional feel. I often step back and watch my students working in it and say, ‘Look how far we’ve come.'”
The four-course menu is $45. All selections from the Dry Bar are $6 or less. For reservations, visit nmu.edu/hospitality and scroll down to the “Request a Reservation” link under NMU’s Training Kitchen.
Glendening said hospitality management will host its Main Event this year, but hope to bring it back in 2024.
The program’s academic offerings include a bachelor of applied science in hospitality leadership, an associate of applied science in food service operations, and a minor in hospitality systems.