Stag Cafe

Every Tuesday and Friday night, the upper level of the Ritz is the place to be on campus. The atmosphere is abuzz with anticipation as a large, high-spirited group of students wait for the doors of the Stag Cafe to open.

A hands-on, real world cafe business, the Stag is run entirely by students, for students. Originally the brain child of entrepreneurship, business and commerce teacher Georg Strobel, Gary Dukelow took over overseeing the program three years ago.

“It’s a real process of discovery for the students,” Mr. Dukelow says. “This year’s group have phenomenal energy.”

That energy led to a record-breaking intake of $2,400 in just one hour last Friday. Mr. Dukelow has contacts in the Vancouver restaurant scene who are staggered when they hear about this, but for him it’s a direct result of the commitment, passion and hard-work of the Stag Cafe students and the enthusiasm and support of their peers.

“The Stag isn’t just a place of selling, but a culture,” he explains. “It’s a single house where all the Houses come together and work together.”

In a departure from the usual set-up, this year’s group has been divided into two teams, providing the real-world competition that keeps the learning process as genuine as possible. But that initial direction, supplemented by a steady drip-feed of guidance and some gentle shepherding along the way, is as involved as Mr. Dukelow gets in the business side of the operation.

“Every year I do less and less, and the students do more for themselves and for each other,” he says.

As start-up operators, the Grade 11 and 12 students who participate in the Stag have an unparalleled opportunity to engage on an experiential level with theoretical business concepts and develop core competencies such as teamwork, decision-making, analysis and critical thinking.

Decisions ranging from choosing a leadership structure and managing HR issues to creating a brand, ordering from suppliers and designing recipes are all handled by the students. The revenue generated by each cafe evening is also used wisely. Money is invested back into the business, helping to maintain the kitchen and purchase supplies. The students are also paid a modest percentage of revenue, which provides a further incentive to perfect their business model. After those fixed costs are met, any remaining profit is funneled towards Shawnigan’s service work or to charity.

The effects of this hands-on learning does not stop at the Shawnigan gates. Mr. Dukelow has heard from several alumni who credit running a Stag Cafe business for helping them develop the soft skills, tenacity and initiative that have contributed to their success at university and in subsequent high-pressure careers.

In an era where many university and employers are bypassing on-paper credentials in favour of hands-on work and learning experiences, the Stag Cafe is just one of the many ways in which students are being prepared for a successful life after Shawnigan.