The Dinosaur Bar-B-Que in Syracuse is a favorite hangout for locals, a must-see attraction for out-of-town visitors, a familiar hotspot for Syracuse University students, and a family business for hospitality and food service management student Larry Luckwaldt. “It’s a cultural melting pot,” he says. “People like this kind of food anywhere you go.”

Larry would like to keep the BBQ joint a family affair. His parents co-own Dinosaur with its founder. They run the show in Syracuse while his sister is a manager at the Rochester location. He thrives in the lively work environment, and quickly surpasses the 800 hours of work experience the hospitality program requires. From weddings to backyard parties, Larry enjoys the energetic interactions with partygoers, and supervising the catering staff as pit boss. “In this field you’ve got to actually get involved,” he says. “You can’t just read the book.”

Larry is focused on what he can contribute to the family trade. With a new Dinosaur opening in New York City, the restaurant is becoming a multi-unit corporation and Larry feels he can “bring to the table” insights on creating financial opportunities and leadership skills with pre-opening training. “I like to keep it intense,” he says. “I’m the kind of leader who is always looking for ways to improve.”

His time with the Department of Nutrition and Hospitality Management has confirmed his love of the business. After his first meeting with the department faculty, Larry knew it was a good fit. “They were so welcoming, it just clicked,” he says. “It seems like everyone in the department has their niche, and they give us a well-rounded view of what it’s really like out there.”

Eventually, Larry hopes to manage at the Dinosaur, continue to help the business to expand, and one day be an industry leader. “I have a passion for my work at the restaurant,” he says. “It’s easy to serve food, but it’s another thing to evoke a feeling of elation in customers. It’s the experience plus the product, plus the service.”