By midmorning, Rosemont High’s cafeteria smells of espresso and cinnamon as a line of students, teachers and neighborhood regulars waits for lattes and breakfast sandwiches prepared by classmates. Behind the counter, 17 juniors and seniors in aprons swipe cards, steam milk, track inventory on a tablet and chat about balancing schedules. “This is my first paycheck,” said student manager Ava Martinez, 17, as she counted tips into a tin. “But it’s more than money — it’s learning how to run something that people count on.”

The café, launched last September as part of Rosemont’s expanding Career and Technical Education (CTE) offerings, operates weekdays from 7:30 a.m. to 2 p.m. and averages roughly 200 transactions weekly, according to Principal Mark Hernandez. School officials estimate monthly gross sales near $2,500; profits go back into the program for equipment, culinary supplies and a small scholarship fund for graduating seniors.

Chef Daniel Park, the culinary instructor who oversees operations, emphasized the program’s intentional blend of hospitality skills and business fundamentals. “Students get ServSafe certified, learn point-of-sale systems, manage supply chains and handle payroll,” Park said. “Those are transferable skills whether they go to culinary school, start a business, or enter the workforce.”

CBS News’ profile of the café highlights a wider trend: schools across the country are turning to student-run enterprises to fill curriculum gaps and boost post-graduation outcomes amid tight labor markets in hospitality and growing interest in experiential learning. Local bakeries and a small business incubator provide ingredients and mentorship, and a nearby coffee roaster donated equipment in exchange for student barista training, illustrating how public schools and private-sector partners are forging new ties.

For students, the café is also a social and cultural space. “It’s where we meet after classes, plan clubs and even hold small poetry readings,” said senior Malik Thompson. Teachers say the environment supports social-emotional learning by giving teens responsibility and autonomy. In a district where after-school jobs can be scarce and college costs climb, such programs are seen as practical pathways to both skill accumulation and confidence.

There are, however, trade-offs and challenges. District officials caution about scaling: food safety regulations, staffing supervision requirements and initial capital outlay create barriers for smaller schools. “This model works because we had committed funding from a local education grant and strong community partners,” Hernandez noted. Equity advocates warn that without targeted investment, schools in lower-income areas might miss out on similar opportunities.

The Rosemont café’s modest success — students who land internships at local restaurants, a handful who used earnings for college application fees and consistent demand from the community — has prompted the district to consider a second site at a community center and pop-up catering for school events. Samantha Lee, owner of a nearby bakery that mentors students, framed the program as a civic investment: “We’re not just teaching kids to make coffee. We’re helping build the next workforce and strengthening neighborhood ties.”

As schools nationwide explore how to prepare students for a shifting economy, Rosemont’s student-run café offers a compact case study: when education, entrepreneurship and community intersect, the payoff can be practical skills, civic engagement and a shared space that tastes like possibility.