1.5.0 eatery in Lenoir off to a fast start

After only a week in existence, the University’s newest dining option is proving that sustainable food could be a sustainable option.

Lenoir Mainstreet’s newest restaurant, 1.5.0., has been profitable in its first week in business, and University officials said they are hoping students will continue to support the healthy campus eatery.

Mike Freeman, director of auxiliary services, said he had originally hoped the new restaurant would break even in terms of finances. But after its first week in business, he said the restaurant is poised to exceed his expectations.

“It is a little early to speculate what average daily sales will be, but it is still trending upwards,” wrote Scott Myers, director of food and vending, in an e-mail.

The restaurant earned $914 on the first day of operation, and grew its business to make $1,843 on Tuesday, Myers said. Average daily sales have been around $1,320, about one-fourth what Chick-fil-A, the most popular establishment, earns in a day.

1.5.0. is UNC’s answer to student requests for healthier dining options on campus, and the restaurant’s executive chef, Paul Basciano, said the first week of business has proved promising.

Sales from the previous operation, Zoca, which served Tex-Mex food, accounted for about 5 percent of Mainstreet’s total sales. In comparison, Chick-fil-A represents about 30 percent.

Freeman said this new restaurant should eventually represent a much larger portion of sales than its predecessor, but it will take some time as students become used to the establishment.

The eatery serves healthy, sustainable food with ingredients acquired from local farmers. Food is typically considered sustainable if it comes from fewer than 150 miles away, which is where the restaurant gets its name.

Sophomore Zack Toal said he has eaten at 1.5.0. several times and enjoys the style of food.

“I generally eat organic food at home,” said Toal, who is from Atlanta. “The pricing here is pretty fair.”

Basciano said he works to create a realistic but attractive menu with an eclectic mix of foods. Sweet potato fries with honey butter and Indian dahl have been some of the hottest sellers so far.

Basciano, a New York City native, is no stranger to rolling up his sleeves and getting to work. Part of his career was spent working with top chefs in the nation. At one time, he cooked for actor Paul Newman.

He also holds both business and culinary degrees and owned several food businesses before taking his current position at UNC about five years ago.

Basciano said he believes his latest challenge is just as exciting as any that he’s faced.

Freeman said the University hopes to install a burrito station near the soups and salads in Lenoir to replace the demand formerly filled by Zoca.


Contact the University Editor at udesk@unc.edu.