From Classroom to Kitchen: Launching Student-Built Restaurants at Carnegie Mellon University

Joseph Beaman - Carnegie Mellon University

The Restaurant Builder program at Carnegie Mellon University, in partnership with Chartwells Higher Education, is redefining how academic learning connects with real-world experience through the lens of campus dining. Offered as an academic course, this hands-on experience empowers students to ideate, design, and launch fully operational restaurants on campus—turning classroom insights into tangible results.

The program's first concept, Capital Grains, is a fast-casual grain and salad bowl restaurant that quickly became a favorite among students. More than just a trendy eatery, Capital Grains is the product of entrepreneurial students applying classroom knowledge in hospitality, culinary arts, and business to create something lasting. Chartwells’ dedicated support and industry expertise help guide students throughout the process, from market research and branding to recipe development and day-to-day operations.

By embedding the restaurant creation process directly into the curriculum, the Restaurant Builder program creates a unique, sustainable business model that delivers value across the campus community. Students gain real-world skills in HR, supply chain, culinary innovation, and management, while the university gains a dynamic dining option rooted in student voice and insight. Supported by experienced Chartwells operators, the program ensures professional guidance while keeping the vision student-led.

The success of Capital Grains is just the beginning. Every few years, a new class of students has the opportunity to leave their mark by developing the next big campus dining concept—bringing innovation, collaboration, and purpose to life in a way few courses can.

Learning Objectives

  1. Describe the structure and goals of the Restaurant Builder program and explain how it integrates academic learning with real-world dining operations.
  2. Identify key stages in developing a student-led restaurant concept, including market research, culinary development, branding, and operations.
  3. Demonstrate how academic partnerships with dining providers can create sustainable, student-driven business models that enhance campus life and student outcomes.

CPE Available

  • 1 Credit: Management Services