If you prefer to make a reservation by phone, please call 909.869.4700.


 

About

 

Overlooking beautiful, rolling hills, the Restaurant at Kellogg Ranch at Cal Poly Pomona boasts one of the area’s most romantic and chic settings. The Restaurant at Kellogg Ranch is operated and managed by students, serving both lunch and dinner. The restaurant embodies Cal Poly Pomona’s learn-by-doing tradition and is a central component to The Collins College of Hospitality Management’s curriculum.

The menu at The Restaurant at Kellogg Ranch often features fruits, vegetables and herbs from the restaurant’s culinary garden. Guests can view the one-acre garden while they dine.

Undergraduate students gain experience by providing excellent guest service, preparing quality food, and creating and executing management plans. They rotate weekly through various positions in order to learn all aspects of a hospitality operation. Some of the finest professionals in the industry facilitate student learning. The faculty team includes Chef Ernie Briones, Lesley Butler, Barbara Jean Bruin and Chef Scott Rudolph.

Industry Support

The Collins College of Hospitality Management is the oldest and largest hospitality management program in California. The college maintains a strong tradition of industry support. Contributions from the hospitality industry built the restaurant in 1990. Additional private support has funded dining room and kitchen remodels, which have kept the restaurant contemporary and state-of-the-art.

Non-Profit Status

Unlike most restaurants, the Restaurant at Kellogg Ranch operates as a not-for-profit organization. Financial bookkeeping is managed under the umbrella of the Cal Poly Pomona Foundation, which operates as a public-benefit charitable-educational organization under the provisions of the California Revenue and Taxation Code, Section 23701(d) and the United States Internal Revenue Code, Section 501(c)(3). Gratuities are considered donations to the restaurant and college and are not directly given to student servers.

On behalf of the faculty, staff, and most importantly, the students of The Collins College of Hospitality Management, the Restaurant at Kellogg Ranch welcomes you for a unique dining experience.


A student carries a tray during lunch service, Chef Scott demonstrates how to plate lasagna.
A student uses flambe to flavor a dish.

Student Assistant Michael Tom demonstrates proper service at the RKR.