Friday April 11, the Introduction to the Foodservice Industry class had their annual restaurant for the staff during the lunch block of the day. The students in the class worked in groups to try to create a restaurant and menu concept for the service. The idea of “The Coastal Catch” was voted in to be the menu used. 

 “We didn’t think we were gonna win because we thought seafood was unrealistic and expensive. We just did it for fun,” said Atty O’Keeffe, one of the two creators.

Kenzie Laughman was the other Coastal Catch creator.

“We both enjoy the beach and that kind of food,” Laughman said.

Typically the restaurant in years before has functioned more like a cafe with more food that can be prepared before the day of the restaurant. This year, with the menu containing different foods than typically chosen, there were many things that couldn’t be fully prepared beforehand. 

“In past years, it’s been more Cafe’s so the drinks had to be made to order, but like the pastries, like cinnamon rolls, or cake pops, and things like that that were made in advance,” said FACS teacher Daniele Munzer. 

Many staff members pre-ordered and ate the coastal catch for their lunch that day. The students did a back of house section and a front of house between two classrooms to make the restaurant more legit. Students in the classes participated in both parts: serving and cooking the food.

“We prepped stuff, freezed it… we had to redo the menu a little bit, and plan out the day and stuff,” said O’Keeffe.

The shrimp tacos and seasoned fries were a favorite amongst the students cooking and testing them as well as the staff eating them. The menu featured seasoned french fries, hot and cheesy crab and artichoke dip, Red Lobster cheddar biscuits, California club chicken wrap, spicy shrimp tacos with garlic cilantro lime slaw, soft lemon cookies, cheesecake, all served with a choice of a citrus lemonade or water.

“I appreciate all the kids took their jobs seriously, but also went out of their way to make sure that if somebody else needed help they got it done,” said Munzer.