This spring, hospitality students taught by Associate Professor Kelly Min, took their restaurant concepts beyond the classroom with a campus pop-up called Seoul Krispy. The temporary eatery featured a spicy Korean chicken sandwich developed by one student group whose idea stood out among several class proposals.
“I’m teaching HRT 3950, Hospitality Property Development,” Min explained. “Every time, I bring in a client to the class to present what they want, and students, in groups, develop a restaurant concept based on that.” The client was the Cal Poly Pomona Foundation, which asked students to develop a pop-up burger restaurant to replace an existing dining option. While some groups took creative detours, one team’s sandwich struck a chord.
“The judges found [it] most appealing,” Min said. “That group got to help with the pop-up event, supported by Foundation chefs and staff.”
For Min, the project was a chance to push students beyond theory. “I want students to get hands-on experience developing a concept, calculating finances and preparing for the real world — not just theoretical learning,” she said.
The experience also gave students exposure to real-time feedback from decision-makers. “When clients give critical feedback, it sticks more than when it comes from me,” she said.
According to Min, the experience made an impression on students, several of whom are now seriously considering careers in restaurant ownership. But she urges caution. “I tell them: don’t jump in yet. Work in a restaurant for at least three years first. Learn everything you can.”
Though designed for hospitality majors, Min emphasized that the course has broader appeal. “This class isn’t just for hospitality majors; it’s for anyone,” she said. “It’s about business and idea development. We even do layout planning with input from interior designers. This could interest business students, design students — anyone who wants a hands-on, fun class.”
As Seoul Krispy wraps, Min is already thinking ahead. “The more we do this, the better the projects become,” she said. “And having fun is important!”
