The Story
Un-Crusting The Crust
Like every new school year, this one has been keeping the College up to the rigorous standards of the 21st century. Everywhere you look, something on campus is being updated, remodeled or built.
As you all have probably been closely following, this week marked the opening of The Crust, a student-led Neapolitan café that serves sandwiches, fresh salads, appetizers, and hand-tossed, oven-fired Neapolitan pizza at a relatively affordable price.
And if you still aren’t at all excited, let it be known that there is a full sized bar! The student-led captains have collaboratively designed the menu of beverages served on a given day or night.
With hours that cater to any type of student, it will surely find its niche within the William and Mary community. The DSJ recently sat down with Tom Stein, the owner of The Crust, to get his opinions on the different aspects the restaurant and its unique business concept:
DSJ: What kind of atmosphere do you want The Crust to exude?
STEIN: We want to create a culture that is a casual and relaxed culture because the students are an integral part of what happens. We want the students to put their stamps on what that means, whether they are an employee or a frequent diner here. We will have a music jukebox a.k.a. iPad that will allow diners to choose songs that they want to hear. It will be played throughout the restaurant.
DSJ: How is The Crust run?
STEIN: There are 12 student captains and 3 lead captains that basically run the business. The captains are all associated with a certain track - people, product and promotion. It’s about students tapping their entrepreneurial spirit and instituting their ideas. Captains pursue philanthropy projects and create various specials that we will offer as well as promotional events. I facilitate the discussion during our weekly captain meetings but it is really the students making the decisions about The Crust’s direction.
DSJ: What differentiates you from other restaurants?
STEIN: Freshly baked artisan bread. Special artisan dough fresh everyday here. Roast our own turkeys. Everything is from scratch. We define ourselves not only by the concept of being student-led but also by our food.
DSJ: What kind of deals do you have for students?
STEIN: Still unknown. And this is where the promotions track will be getting involved and driving promotions for the students. So stay tuned!
DSJ: Why William and Mary?
STEIN: This school is such a great school of tolerance. I think these students are smart and wise enough to consider many options and obstacles that could result in their decision-making. Seeing as they are already working through the operation I see their tolerance with each other and their willingness to work with each other. This business concept is definitely a great fit on a college campus. This is also in line with what The Crust is about: trying to create a relaxed environment where students can come and hang out after a long day’s work.
The Crust is open seven days a week from 11 a.m. to 1 a.m.