“Eat great, even late” is a popular Wendy’s slogan, but if Frank Sasso has his way, the same may be said for campus dining.

Undergraduate Student Government Vice President Frank Sasso has been working on a north campus restaurant proposal since summer 2003. The restaurant was part of the Goodman/Sasso platform in the last election.

“I’m excited about it,” Sasso said. “In one swoop, you’re addressing a lot of important issues.”

In addition to being a more convenient dining alternative for students on north and West Campus who would like to eat after 7 p.m., the “upscale” late night restaurant would provide a way for student groups to obtain funding.

Student organizations would commit to working in the restaurant for a specific amount of time, probably by the hour, and receive a portion of the profits made during that time, Sasso said.

Sasso also said he believes the restaurant would provide an environment where undergraduate and graduate students, many of whom live in Jones Graduate Tower on Curl Drive, could interact.

Additionally, Sasso said he would like the restaurant to serve alcoholic beverages. Ohio State does not have a prohibitionist stance on alcohol, he said. Instead, “we want to promote responsible drinking.”

Sasso has presented his proposal to the dean of the College of Human Ecology, David Andrews; the associate dean of the College of the Arts, Edward Adelson; Richard Hollingsworth, associate vice president of Student Affairs; and Tim Keegstra, director of Campus Dining Services. They have all given Sasso positive feedback.

The restaurant would serve as a collaborative laboratory, pairing the College of Human Ecology and the College of the Arts. Design students would be given the task of designing the space. The restaurant’s design must also be conducive to displaying art, as the space would also serve as a student art gallery.

Hospitality management students would manage the day-to-day restaurant operations, similar to the way the ViewPoint Bistro in Drake Union is run.

Sasso has been consulting with H.G. Parsa, hospitality management professor, since last spring. Parsa was one of the driving forces behind the creation of ViewPoint Bistro.

Parsa said Sasso’s proposal is “unique and creative.”

It is also very viable, said Keegstra. Student Affairs is always looking for opportunities to give hospitality management students “real world” experience, he said.

Keegstra is awaiting approval of a food service master plan outlining the direction food services will go in the future. Once the master plan is given the green light, Keegstra will meet with Sasso and attempt to work the restaurant into it.

The amount of money needed for the restaurant project is unclear.

“It’s tough to say until we have a space,” Sasso said.

Funding would most likely come from student affairs, the Human Ecology and Arts colleges and USG.