Reporter Bryon Muir:
Café Euro…and IBC gro on campus that seems to be getting quite the buzz on campus this semester.
Café Euro CEO, Scott Hopkins:
We are a café that sales, well our main product is our euro. We have a chicken and a beef euro with a cole different sauces. One of them is a Chipolata sauce, for the people that like spice. And the other is a tazeke sauce for the people that like more mild sauces. There are different kind of combinations that we can do as well. We also have sos and salads. Our main so we have right now we call Chicken Taledo. And we have a regular Cesar salad or ranch dressing if you prefer that. And we are looking also to expand into some dessert ideas as well.
Café Euro Operations, James Smith:
What we want to do is release three or four more products and items that are really enticing to customers. One of them being a desert line. We want to introduce something called Apple Fries as well. Also honey butter with pitta’s, so that way it has that kinda desert pita feel. We want to be able to double or even triple our capacity right now. Right now we are looking at about 60 to 70 people coming in and out of the kitchen in the two in a half hours we are open. So we want to be able to at least double that. And eventually use satellite locations on campus for our desert items.
But what is it about Café Euro that has the people leaving so satisfied?
I think what I like best is the IBC experience itself. It’s really nice to be able to come together with 21 other people and to work together to make something we never thought we could have done. Starting this 3 weeks ago we never had an idea, and now actually working in the kitchen and producing something that people love and people… we have regular customers coming to get. It’s something that is really satisfying, that we’re not looking at it as a financial aspect we are looking at what can we do to be able to help other or cater to their needs.
If you want to give Café Euro a try you can find it in Emma’s Kitchen, located on the third floor of the Clarke. Reporting from BYU-Idaho, Bryon Muir, Scroll Digital.