Leonard Frith is the new Chef/ General Manager of Cafe Scout, located on the zero level, and the Atrium, on the first floor of Campus Center. Frith and his staff have been running the Cafe and Atrium since August 1, serving an average of 650 diners daily.

Frith has been in the food service industry for 26 years, starting out as a dishwasher. He quickly moved up to cook's helper, then worked as lead cook for numerous hotels and country clubs. He opened a cafeteria at Merriam Labs in 1988, and for Sprint in 1989.

Leonard Frith

Frith has been on the management side of cooking for the last 16 years. "A love of food and a passion for cooking is why I do it," he says, "because I really hate getting up early."

Asked what he has in mind for the future of the Atrium and Cafe Scout, Frith says "my plans are to increase sales, upgrading the catering aspect of the business, expanding the deli bar, and I am going to implement a 4-week cycle menu. This will offer greater variety to the customer, because the menu items will change every few months."

Since taking over, Frith has increased drink selections and made some changes to the menu. "As of now prices will remain the same, but I do plan to increase prices a little bit. As we know, everything is going up these days, and I have to absorb the cost somewhere."

He's also considering some special changes for the Atrium. "We are thinking of having a 'bistro guy' come in and run everything, and we supply him with product. The Atrium will be more like an upgraded coffee shop. I think everyone will like the changes."

Frith says hours of operation will remain the same, and the Treat Credit Card (a reloadable student credit card) will still be honored.

Copyright 2007 Metropolitan Community College