6 I THURSDAI, March 17, 2005
New Italian eatery
to hit Calder Way
By Jessica Cambridge
COLLEGIAN STAFF WRITER I jlc422@psu.edu
Calder Way businesses in downtown
State College are changing to accom
modate the variety of interests of State
College residents.
"Because students have many alter
natives to traditional retail, we have
gone to providing [different consumer]
services," said Gordon Hanczar, the
chief operating officer of Friedman Real
Estate Group.
Todd Cook (sophomore-division of
undergraduate studies), shift manager
at Pita Pit, 218 Calder Way, said a lot of
student customers come to the restau
rant.
"As more businesses come in, it's bet
ter for us," he said.
Ivan Baumwell (senior-economics
and political science) said the success of
Pita Pit has helped other businesses
located on Calder Way
"People actually walk by there
[now]," he said.
Paul Jensen, one of the owners of
Chocolate Madness, 224 E. Calder Way,
said he has noticed a slow but steady
increase in business.
"We have a regular clientele in both
age groups," he said. "We're finding
more and more students are finding
us."
Brett Michael, manager of The
Cheese Shoppe, 234 E. Calder Way,
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which has been in business for 28 years,
said the increase of businesses moving
to Calder Way helps existing business
es.
"The more reasons for people to
come down here, the better it is for us,"
he said.
Downtown Improvement District
(DID) Director Teresa Sparacino said
Calder Way is changing because it's
attracting more restaurants.
She added that in 2002, a marketing
study found that State College residents
wanted a bigger selection of businesses
from which to choose.
Jensen said the Friedman Real
Estate Group has done a good job
of bringing in specialty businesses
to the area, such as Bell's Greek Pizza,
214 E. Calder Way, which will open April
15.
"We feed off of each other," he said.
"We try to bring the best from around
the world."
The Friedman Group recently
brought Rotelli, 250 Calder Way, an Ital
ian franchise restaurant scheduled to
open in July or August, to the downtown
area.
"The local residents' request was for
variety in restaurants and retail. ...
Rotellis would bring that," Sparacino
said.
Rotelli's State College owners Mike
Hughes and Dave Krauth signed the
lease in December 2004 and construe-
Megan Elvrum/Collegian
Business partners Mike Hughes, left, and Dave Krauth stand in front of the future location of Rotelli at 252 Calder Way.
tion will begin in about a month.
"It's a family Italian-style restaurant,'
Hughs said. "It's a very cozy atmos
phere."
Sparacino said the DID looks for
businesses that would have general
appeal.
"[An Italian restaurant) appeals to
everyone," he added.
The State College Rotelli will be
unique in a few different ways, such as
being the largest Rotelli in the country
at 4,800 square feet and the farthest
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"We loved Ithe Calder Way location],"
Hughes said. "We still believe in down
town."
Jessica Montresor-Lopez (senior-ani
mal science), who is Italian, said she is
looking forward to something different.
"It will be nice to have another option
for Italian I foodl," she said.
Rotelli's menu offers a variety of
items including beef products, seafood,
pasta and pizza.
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Hughes said that at the Rotelli in
Pittsburgh, the closest franchise to
State College, the pizza and pasta dish
es have been the most popular.
He added that hiring for the State Col
lege restaurant would begin in June
with a second round of hiring closer to
the start of school, since they plan to
hire a little more than forty people.
Hanczar said the tenant mix on
Calder Way is very important.
"We want downtown to be a viable
shopping area," he said.
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