Weller Elementary students receive first-hand management experience

(From Springfield Public Schools)

Kendahl McCrimmons walks around with a purpose, watching over the dining room at the Mexican Mansion restaurant. She checks on tables and greets guests as they arrive, helping the hostess seat guests at tables. She’s a restaurant manager, leading employees.

She just happens to be 10.

“When we started as managers, we had other jobs, too,” she said. “There were makers making signs and posters, and on my Chromebook we made a slide that had all the jobs, like cooks, helpers, servers, and then we had to make an application. And it was really fun.”

Kendahl and 60 other fourth-graders designed, planned and operated three separate restaurants, serving families dinner at Weller Elementary School May 11. The integrated learning unit was developed by their teachers, Haley Gullion, Carrie Norrell and Cari Morey.

“We wanted to have something that was engaging for them, and once we decided on a restaurant, that’s when we began focusing on economics,” said Norrell. “They learned about profit/loss in economics, which helped them determine menu prices. But we also talked about how students should be healthy and make healthy choices, like balanced plates.”

“And so the students had to develop menus and pitch different items for their menu,” said Gullion. “They came up with a business plan, and we had a Shark Tank proposal in my classroom. They came up with the name, and they justified every item on our menu from a nutritional standpoint.”

After students developed their own menus, they got to work. Teacher-selected student managers developed job applications, and other students applied for their selected job. A field trip and behind the scenes tour of Ruby Tuesday helped students understand the many roles of a restaurant, as well as intentional customer service, food safety and restaurant etiquette.

Student managers conducted job interviews, then hiring their classmates and placing them in job-specific committees. Mya Holloway, a fourth-grade manager at the Healthy Garden in Gullion’s classroom, enjoyed overseeing the restaurant’s development as a manger.

“Before the restaurant opened, we had to go check in on the committees and make sure that the work they were doing was OK,” she said. “They had to make sure it was OK with us before they could do anything. Getting it all set up was my favorite.”

And once the restaurants opened, the fourth-graders took charge. Diners were seated, and fake money was used to help cashiers count back change and encourage participation from Weller families. Fourth-graders served tacos, grilled cheese and eggs -- food they chose, cooked and served.

“It’s so important that they work together, rely on each other, and see how they collaborate,” said Morey. “In life, they’re going to have to be responsible, they’re going to have to take ownership in their jobs and the work they do. This is just the beginning of that.”

Mya smiles as she talks about her job as a leader at the Healthy Garden.

“We get to cook and pretend that we’re actually doing this for real,” she said. “It’s awesome.”