Timing its debut with Earth Day, Rejuv opened on April 22. It’s now preparing for the arrival of its first culinary students.
At Rejuv, located at 170 Euclid Ave., Tri-C culinary students with Hospitality Management degrees will work to get real life restaurant experience. This unique partnership between Tri-C and A Taste of Excellence has brought new life into an underutilized space in Public Square.
General Manager Darla Rini, whose dad is the owner of A Taste of Excellence, is currently going through the Hospitality Management program.
A Taste of Excellence has an ongoing relationship with Tri-C, catering corporate and private events, Rini explains. Rejuv had been in the works for 3 years before the grand opening and now she and the staff are sorting out the kinks so that there will be smooth sailing when the culinary students arrive in the future.
Rejuv is currently open weekdays 8 a.m. – 3 p.m. as the team tries to figure out when people will want to eat and what they want to eat.
The Philosophy
Rejuv’s promotes well-being through a health-conscious culinary experience. All food is ethically sourced from local farms in Ohio and menu items include salads, sandwiches, smoothies, and fresh pressed juices, that are made in-house 2-3 times a week.
In addition to fresh pressed juices, the menu includes smoothies, single origin drip coffee and espresso beverages, along with a variety of teas from Storehouse Tea Company.
CJ Wilkerson, front of the house lead at Rejuv, says the reception has been positive, “Office workers in the area love that they have a place near work, where they can eat clean meals,” he says “They know that they’re getting real food, not processed food, full of additives and preservatives.”
The Food
Rejuv offers all day breakfast, gluten free and vegan options. Staff recommendations include the popular Brekkie Sandwich – scrambled eggs with chives, Havarti cheese, bacon or Beyond Sausage, served on a fresh croissant. Ramen and Poke bowls are also on the menu, along with a selection of sharables for larger groups. As the menu expands, the team looks for new and innovative ways to promote the business.
“We’re still experimenting with menu items every day”, Rini says, “We post all over our social media when we are open outside of our normal business hours. We will eventually have email blasts coming out for people who are subscribed.”
To further promote the restaurant, the team is working on getting travel bikes with coolers to sell food and drinks at festivals, parades and other events in the downtown area. A small food truck is also in the works.
The current menu originated at A Taste of Excellence, but Rejuv’s Executive Chef, who prefers the name Chef Mike, was given the greenlight to make changes, including putting a healthier spin on ramen and making it gluten-free. In addition to being executive chef, he works on marketing and offsite projects and implements ideas set by others in the company.
However, more importantly, he’s the last voice when it comes to finalizing a menu, and is familiar with each dish in case he’s asked.
“They have the ideas, and I try to make it happen,” he says.
What does the chef, himself, recommend? “I really like the poke bowls for lunch. Breakfastwise, I think my favorite menu item is probably the almond flour pancakes.”
Chef Mike, who studied at Kent State University, is working on becoming a registered dietician. In the future, Rejuv hopes to offer a program for the culinary students to become registered dieticians as well. Down the line, if the students want to work full time, they will have the opportunity to own their own Rejuv franchise.
Head of Community Outreach T.J. Simms Sr. has worked with A Taste of Excellence since 2009. He might be one of the first franchise owners and is currently pursuing an associate’s degree in hospitality and hotel management.
Simms plays a crucial role in gaining customer feedback. He loves speaking with customers to find out their likes and dislikes, which contributes to Rejuv’s overall improvement.
When asked how he got into this line of work, he says, “I wouldn’t say I chose it. I go with the flow of life. I see people happy, and that makes me happy.”
Simms can always be seen with a Green Goddess Smoothie in his hand, which he recommends as a good way to get your greens in, if you don’t eat many fruits and veggies every day. The smoothie consists of kiwi, lemon juice, celery juice, cucumber, green apple, mint, and honey.
The Future
They tested the waters during Cleveland’s Pride parade, where they sold juices, ramen bowls, smoothies and other refreshments. The event was a success and the company will be expanding based on supply and demand.
Rejuv offers 24/7 drop-off catering for early or late-night meetings. The service includes plates, cutlery, and everything needed for a meal, brought directly to your location. The full menu is available for catering, which can be scheduled through the catering tab on Rejuv’s website. Rejuv has ample indoor and outdoor seating and offers free Wi-Fi. There are also board games to entertain both children and adults alike. Follow Rejuv on Facebook and Instagram to keep up with their special events and promotions throughout the year.
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