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How can I volunteer?
While we really appreciate the enthusiasm and willingness to volunteer, we do not require any volunteers at this time. All construction work and remodeling of the new building is being done by licensed professionals and contractors. Once the building is open, all aspects of the restaurant will be run by the students. Founders Rhonda and Sarah are the two teachers and will work directly with the students, but the students will run the restaurant.
While we really appreciate the enthusiasm and willingness to volunteer, we do not require any volunteers at this time. All construction work and remodeling of the new building is being done by licensed professionals and contractors. Once the building is open, all aspects of the restaurant will be run by the students. Founders Rhonda and Sarah are the two teachers and will work directly with the students, but the students will run the restaurant.
When will you be open?
We recently totally renovated the former Fowlerville library into a commercial kitchen, coffee shop and classroom. We are working on getting the last pieces of equipment installed and are training our first group of students. Due to the Cornovirus, we are unable to train at this time, and will suspend training until April 6th. Once training is allowed to resume, we will have practice test runs with the cooking the menu ourselves, teach students how to cook and serve the recipes, and then have a few soft opening times. We hope to be open to the public sometime in the Spring of 2020.
We recently totally renovated the former Fowlerville library into a commercial kitchen, coffee shop and classroom. We are working on getting the last pieces of equipment installed and are training our first group of students. Due to the Cornovirus, we are unable to train at this time, and will suspend training until April 6th. Once training is allowed to resume, we will have practice test runs with the cooking the menu ourselves, teach students how to cook and serve the recipes, and then have a few soft opening times. We hope to be open to the public sometime in the Spring of 2020.
What will your hours be?
We are not sure yet. We are the first, and only, culinary satellite of MCTI - the college for students with disabilities in Michigan. This amazing partnership allows us to offer our students MCTI college credentials when they complete our program. However, this also means that we need to adhere to their training guidelines, which means a certain number of training hours need to be done in a classroom setting - which we will have in the building. Our first goal is the education of students, and our second goal is to offer the best food at affordable prices to our guests. Having said that, our hours will not be consistent with a regular restaurant, as we have a lot of other educational components our students need to work on. We are estimating we will be open for breakfast and lunch hours 4 - 5 days a week, but open to changing and expanding those hours as we grow.
We are not sure yet. We are the first, and only, culinary satellite of MCTI - the college for students with disabilities in Michigan. This amazing partnership allows us to offer our students MCTI college credentials when they complete our program. However, this also means that we need to adhere to their training guidelines, which means a certain number of training hours need to be done in a classroom setting - which we will have in the building. Our first goal is the education of students, and our second goal is to offer the best food at affordable prices to our guests. Having said that, our hours will not be consistent with a regular restaurant, as we have a lot of other educational components our students need to work on. We are estimating we will be open for breakfast and lunch hours 4 - 5 days a week, but open to changing and expanding those hours as we grow.
What will your menu consist of?
Our tagline at Torch 180 is "home of the food selfie." This means, our menu is going to be very much dictated by YOU! We believe every dietary need, restriction and lifestyle should easily be accommodated. We also believe a 4 year old should be able to find something they like to eat, just as easily as a 14 year old, 24 year old or 74 year old! We have had our menu concept planned since 2016, so are keeping some specifics secret until we are closer to opening. We can say there will be something for everyone: keto, gluten free, vegan, carnivore, and everyone in-between. We are both salad snobs, so plan to make Torch 180 the place to go for a remarkable salad, and it is our goal to make each dining experience unique, affordable, and to leave guests satisfied, full, and eager to come back.
Our tagline at Torch 180 is "home of the food selfie." This means, our menu is going to be very much dictated by YOU! We believe every dietary need, restriction and lifestyle should easily be accommodated. We also believe a 4 year old should be able to find something they like to eat, just as easily as a 14 year old, 24 year old or 74 year old! We have had our menu concept planned since 2016, so are keeping some specifics secret until we are closer to opening. We can say there will be something for everyone: keto, gluten free, vegan, carnivore, and everyone in-between. We are both salad snobs, so plan to make Torch 180 the place to go for a remarkable salad, and it is our goal to make each dining experience unique, affordable, and to leave guests satisfied, full, and eager to come back.
What Students Qualify for Torch 180?
In order to be considered for Torch 180, all students must be 18 years old or older, with a documented disability. Students will then need to have a case file open and go through interview processes, to ensure they 1) want to work in the food industry as a career and 2) are a good fit for the program and have the basic skills needed to be successful in our program.
In order to be considered for Torch 180, all students must be 18 years old or older, with a documented disability. Students will then need to have a case file open and go through interview processes, to ensure they 1) want to work in the food industry as a career and 2) are a good fit for the program and have the basic skills needed to be successful in our program.