It’s not uncommon to see a dozen people gathered in the lobby of Hospitality Hall, waiting for Rebel Grounds to open. And for good reason — the experience is well worth the wait.
Rebel Grounds’ cafe operations manager Gina Anderson has played an instrumental role in shaping the cozy atmosphere and standout service that keep customers coming back for more. Serving more than 500 guests a day, the cafe offers a flavorful lineup of hot and cold drinks along with an assortment of breakfast and lunch items.
Anderson’s role began with a simple email to the college’s catering team. As an undergraduate pursuing a bachelor’s degree in gender and sexuality studies, she was looking for a barista job. What started as a part-time role soon turned into something much more. Rising through the ranks to become a student supervisor, she had no idea that her campus job would lead to a full-time position as the Harrah College of Hospitality’s first-ever cafe operations manager after she graduated in 2022.
The Las Vegas native takes pride in partnering with local vendors like Mothership Coffee – a women-owned coffee bean roaster. Her commitment to local sourcing and personalized service cultivates a workplace that inspires creativity among the all-student staff who are encouraged to craft their own specialty drinks, like the dessert-inspired “cinnamon bun latte” or the winter-themed concoction “candy cane cold brew.”
“Seeing your drink on the menu and having people ordering it makes it fun. Especially when it’s their next go-to drink,” said Anderson.
Her approach has translated into record-breaking profits for Rebel Grounds, pushing the college to offer summer hours for the first time since the cafe’s opening.
“For all the ways that I think I’ve improved Rebel Grounds, it’s improved me as well,” Anderson reflects. “The amount of problem solving and people management has really helped me become a better person.”
What’s your philosophy when it comes to creating a great cafe experience for customers?
Quality over quantity, truly. I train the new baristas to prioritize making drinks correctly — using precise measurements and keeping a clean station — over how fast we go. A quality drink or food should never be compromised by how fast you want to go. Once they have that foundation for making things correctly and knowing what they look and taste like, it makes it a better experience for the customers because then their drinks are consistent and good.
What are some of the most popular drinks or snacks students love at Rebel Grounds?
Definitely our strawberry shortcake latte; we make it with house-made sea salt cream. I would say we make at least a hundred or so per day. People also go crazy for the strawberry matcha — it’s a secret menu item. Our amazing chef upstairs, Stephanie [Bogert] cooks up a mean chorizo breakfast wrap that we literally cannot keep on the shelves. That's our number one seller.
Tell us about an object at Rebel Grounds and what it means to you.
When I became a supervisor, I started a Polaroid photo wall. All the baristas get an individual picture. Everyone gets excited when there's a new person each semester and gets their picture taken. It's been cute to see it stay alive! I love that little wall.
What’s your favorite coffee drink to enjoy?
I'm not a super fun coffee drinker. Actually, I think working in coffee for so long, the opposite effect happened to me. You’d think I would have a really specific order, but I love a soy milk latte, or a cold brew with a little bit of honey. l’m a simple coffee girl.
Outside of work, how do you like to spend your time?
I'm a person that has a bunch of different hobbies going on at the same time. I love to craft, I love a little coffee-and-thrifting trip, and I like to hang out with my dogs. I have two dogs, Pugzee and Walter. They're my favorite part of each day. When I come home and I open the door, they're running and jumping. My little one, she'll start howling when she gets excited.
Tell me about an 'a-ha' moment in your career.
It's less of one moment and more of when I understood how valuable taking the time to teach people what I know. In the beginning, I would like to do everything all by myself. Then I realized once I started to delegate and show people how to work the machines, that helped them become better baristas and also better problem solvers: how to clean machines the right way, how to fix it, etc. Sharing, delegating, and teaching has been the biggest difference and has shaped my perspective on being a successful manager.
What trait do you most like about yourself?
I'm a very empathetic person, and that has made people feel really comfortable around me. Working with people, students, and being in such a diverse place, in a big city my whole life, has brought a certain perspective. I see people, animals, and the earth as very special. I have a deep, deep empathy for everyone.
What was the last show you binge-watched?
I love a good reality TV show. I eat them up, every single one. I'm waiting for the drops! I just finished Temptation Island and before that, I finished the next season of Love is Blind.
Name a person (or group of persons) on campus you’d like to thank.
First and foremost, my boss, Stephanie Bogert. She's mentored me, advocated for me, and helped me become the person and manager that I am. Also, all the kitchen staff! Chef Mark Sandoval, Audrey Alonzo, and Daisy Lopez — they're all integral to my experience and success at 51ԹϺ. I love them so much. They've been awesome to me and have made me want to stay as long as I have. I have a lot of gratitude for Stephanie and Mark, they’ve given me the tools to succeed.
