Loyal E. Horton Dining Awards

The University of Arizona held a special catering event to celebrate authors across the country during the annual Festival of Books in March, 2025 held in Tucson. The event begins with an author’s reception followed by a plated dinner. The menu theme was “Desert After Dark”. Hor d’oeuvres were passed at the Campus Store along with crafted cocktails, mocktails and wine. The plated dinner featured a Tumbleweed Salad with edible succulents, choice of Caballero Steak or Smoked Beet Steak and finished with a Howling at the Moon glow in the dark dessert.

The Salisbury University Centennial Gala, held on September 6, 2025, transported guests to the opulent world of the 1920s in celebration of the university’s founding in 1925. Inspired by The Great Gatsby, the evening blended vintage glamour with modern sophistication. The menu reflected the era’s indulgence and artistry—elegant, colorful, and
full of flavor—while honoring Maryland’s coastal heritage. Each course was crafted to balance taste, texture, and presentation, evoking the lavish dinner parties of the Roaring Twenties. The result was a dining experience that celebrated both Salisbury’s history and its enduring spirit of innovation and excellence.

The Florida Tech Annual Staff and Faculty Holiday Party was held in the converted Panther Dining Hall on December 16, 2025 to a crowd of over 600. This year's theme was derived from a singular idea and question. Gingerbread houses are awesome, what if you could walk through it?

The 2025 JASPA Five-Year Institute brought together more than 400 student affairs professionals from Jesuit institutions across the country, united by a shared commitment to developing the whole student. Hosted at Loyola University New Orleans, the experience was intentionally rooted in the culture, hospitality, and spirit of the city. With campus dining facilities under full renovation and no kitchen available, the Sodexo team was challenged to completely rethink how food could be prepared and served. What emerged was not simply a menu, but a culinary experience that brought the story of New Orleans to life in every detail.

The menu, produced by Rave! Catering for the College of Humanities and Social Sciences, was designed as a multi station experience that invited guests to explore, taste and connect. Each station had its own personality, shaped by different techniques, cultural influences and a clear point of view. Together, they reflected the event’s focus on identity, sustainability and human connection, while meeting diverse dietary needs and maintaining strong food safety standards.

Innovation was woven into every course. Signature UM orange and green mocktails called the Century Sunrise and100 & Guava were crafted specifically for the Centennial, pairing tropical flavors with a striking visual nod to school spirit.

Chef-driven favorites such as Jerk Chicken Mac & Cheese and the Cuban Frita burger reflected the Caribbean and Cuban influences on Miami while elevating familiar comfort foods into craveable, premium offerings. Each event connected attendees through food, community and the rich culture of Miami, proving that the centennial story could be told deliciously, one bite at a time.

The Robins School of Business has deep roots in the food and beverage industry, making the menu for its 75th Anniversary celebration more than a meal—it was a tribute. Alumni connections include student-launched ventures such as Envee Dressing and Absurd Snacks, as well as celebrated regional brands like Ukrop’s Homestyle Foods. These ties inspired a menu that honored the school’s entrepreneurial spirit by weaving student innovation, local craftsmanship, and culinary artistry into every course. From the passed heavy hors d’oeuvres to the final dessert, guests tasted a living history of the business school’s legacy in Virginia and beyond.

Each year, Sodexo at Texas Christian University (TCU Dining) hosts a faculty and staff appreciation event. For this year’s celebration, the university entrusted TCU Dining with full creative direction, with the added responsibility of honoring the chancellor’s 20-year tenure as he concludes his service at the end of the semester. Anticipating approximately 1,800 attendees, TCU Dining brought this vision to life with a Garden Party on May 1, 2025.

Our Sweater Weather Social was created in partnership with our Office of Alumni Relations as the hub of Rider University’s Alumni and Family Weekend which welcomed alumni, students, and community for an afternoon of celebration. Held on our Campus Mall and hosted by Rider’s new President, John R. Loyack, we transformed the space into a festive fall gathering filled with delicious seasonal flavors. Rider Dining collaborated with local food vendors and regional partners to develop a cozy menu that reflected the feeling of fall in NJ. Our menu featured comfort foods and creative seasonal beverages that incorporated local elements. 

Three Pillars Catering is built on a foundation of quality, service, and experience. We pride ourselves on delivering exceptional cuisine, thoughtful presentation, and seamless hospitality. Our team is committed to creating memorable moments through fresh ingredients, professional service, and attention to every detail.

An annual tradition, this program is presented by the UB Alumni Association to recognize outstanding alumni who demonstrate success in their careers, support the university and give back to their communities. The reception sought to turn recognition into an experience – creating a memorable moment through delicious cuisine and displays, that reflects the significance of the accomplishment.

The Harvest Masquerade dinner event offered a distinctive, seasonal setting for a six‑course elevated dining experience. The carefully curated menu highlighted peak seasonal ingredients while incorporating a playful mix of tableside-prepared courses throughout service. Every element, from ambiance to pacing, was intentionally designed to enhance guest engagement. Planning was led by a dedicated committee of front-of-house managers, whose vision was thoughtfully paired with the chefs’ menus. Together, these collaborative efforts delivered a refined, immersive dining experience rarely available on campus, blending culinary creativity with exceptional service during a memorable autumn-inspired evening.

Welcome to a farm-to-table feast with a little country charm and a lot of flavor. Our menu brings the rustic countryside to life with an Italian station serving up made-to-order mini pizzas and crispy fried spaghetti, while a sushi station styled like a small market storefront offers fresh, handcrafted rolls. Fire-roasted brisket, cooked low and slow, brings that classic smoky, straight-from-the-fire-pit taste. To finish, refreshing fruit-filled desserts add a sweet touch straight from the orchard. With an outdoor rustic setting, this meal is all about fresh food, good company, and simple country-inspired comfort!

The menu for the “Milestones Unlocked” Commencement event was designed to complement the theme while delivering a dynamic and memorable dining experience. Drawing inspiration from New York City and the Manhattan University community, the menu featured a diverse selection of items that balanced creativity, flavor, and presentation. From breakfast through dessert, each component was thoughtfully crafted to reflect variety, inclusivity, and quality. With careful consideration of dietary needs, preparation methods, and food safety standards, the menu not only supported the celebratory nature of the event but also ensured an exceptional and safe dining experience for all guests.

Bridges is Michigan State University Culinary Services’ paid, on‑the‑clock English tutoring program that removes logistical and financial barriers to learning by compensating both learners and tutors, embedding one‑on‑one instruction directly into the workday, and measuring progress with assessments. Developed through a collaboration with James Madison College and the Lansing Refugee Development Center (RDC), Bridges turns everyday foodservice into a platform for language growth, confidence, and career mobility.

The Wisconsin Union has long viewed student employment as more than a workplace: it is an educational environment where students gain leadership experience, professional skills, and a sense of belonging within the campus community. The Union operates across two locations, Memorial Union and Union South, which together support a range of student-driven services and programs. Within Memorial Union Dining (MU Dining), student employees support daily operations while developing competencies beyond their roles. Through structured onboarding, mentorship, leadership pathways, and feedback initiatives, the Union fosters an environment where students grow both personally and professionally while contributing to a dynamic hospitality operation.

CWU Dining Services developed its Student Leadership Program in 2020 to professionalize student leadership, strengthen operational scalability, and elevate the student employee experience. What began as a Student Coordinator initiative expanded in 2021 to include Student Managers, creating a tiered leadership structure that supports over 300 student employees annually. With 43 Student Coordinators and 33 Student Managers, the program serves as a development pipeline within the university’s largest student employer. Designed to balance operational excellence with personal development, the program prepares students to lead with professionalism, empathy, and accountability while directly supporting Dining’s mission and the larger campus community. 

Every day Sodexo’s diverse team members combine their individual skills and contributions to achieve collective success. Team spirit is based on a sense of shared purpose, communication, and mutual respect. Sodexo believes that wherever their employees work, their ambition to be always chosen and rewarded for making every day a better day for individuals comes from one goal – to positively improve quality of life. Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm, Service) provides campus units with a rewards and recognition toolkit to build their own program based on team goals. At WashU, employee recruitment, retention and satisfaction were all struggling.

Launch Crew is an early acclimation program for incoming freshmen working with Laker Food Co. (LFC) at GVSU. Launch Crew students move onto campus one week before campus-wide move-in. Early arrival provides a lower stress move-in experience, and creates time for employee team building exercises, food service and customer service training, and goal planning workshops. Some sessions include campus resources and visits to campus spaces, putting students at ease beyond the workplace. Acquiring an in-depth understanding of work expectations before full service begins sets students up for success with LFC and as a new member of the campus community.

The Associate Feature Special is our ongoing initiative dedicated to associates' growth, not just menus. Each month, a frontline team member becomes the creator in chief by developing a signature dish that reflects their interests and style, refining it with support from our culinary mentors, and sharing their story in a featured video with the campus community. The dish is offered for the month, giving students a delicious way to celebrate the associate behind it. Through this experience, employees build confidence, gain visibility, strengthen valuable skills, and contribute meaningfully to a community that values their growth.

The Allergen Safety Development Program at Manhattan University was launched alongside the opening of Delicious Without, a dedicated allergen-friendly dining station designed to serve students with the highest level of care and confidence. Recognizing the critical responsibility of preparing food free from the top allergens, Manhattan University Services created a structured, certification-based development pathway for team members. Led by General Manager Kevin Henriquez and Executive Chef Michael Aboshanab, the program equips culinary staff with advanced credentials and hands-on operational standards to ensure safety, accuracy, and hospitality excellence in every meal served.

Planning for The Lodge focused on redefining how dining functions within student life. The goal was to move beyond a traditional model and create a space designed for movement, flexibility, and connection. The approach combined student input, campus planning priorities, and site conditions to guide decision-making. Inspired by the Clark Fork River, circulation and layout were developed to reduce congestion and support natural gathering. The selected site, positioned between housing and the academic core, established the dining hall as a central part of daily campus life, designed to serve nearly 3,000 guests per day across multiple dining concepts.

Pineywoods Dining Hall was created as a meaningful upgrade, reflecting SFA’s Piney Woods heritage and commitment to enhancing campus life. It emphasizes regional identity while serving as a welcoming community space for students and the campus. The project, with a $28.9 million budget and a multi-year timeline, prioritized stakeholder input, sustainable materials, and operational efficiency, including menu planning, staff training, and safety. Design teams, leadership, and dining staff collaborated to develop a resilient, functional, and inviting facility that enriches the student experience and campus community.

Virginia Tech is constantly expanding. In 2012, Turner Place opened, the first dining center to be on the academic rather than residential side of campus. As the university planned to expand even more with the addition of new classroom buildings, a centralized multi-modal transit hub, and a goal of increasing enrollment by 5,000 students, a brand-new dining center was just what we needed — Perry Place. Planning began in 2017 for Hitt Hall, a multi-use facility for academics, classroom space, and dining.

The University of Pittsburgh's Recreation and Wellness Center represents a $240 million commitment to student well-being. When Pitt Eats was tasked with creating dining concepts for the nine-story, 270,000-square-foot facility, leadership recognized the opportunity: to design nutrition as a core pillar of the wellness experience rather than a convenience add-on. This ensures every offering supports the active lifestyles of the students served. From the earliest planning conversations, every decision — concept style, staffing structure, vendor selection, and menu development — was driven by this guiding principle: Provide health-conscious options to help support the campus community’s wide range of health and wellness goals.

The north side of Mississippi State University’s campus is home to Zacharias Village, a cluster of residence halls where a large number of students live. For years, that same area had no dedicated dining option nearby. When Azalea Hall was approved as part of a $100 million residence hall development, the ask was simple: add dining. What followed was something much more intentional. The team set out to build a food hall-inspired experience that gave north-side students real variety, customization, and late-night access, all within a brand-new residence hall.

UT Farm Stand is a student led outreach and education program that functions as a living model of a food system within University Housing and Dining. Rather than offering one-time programming, the initiative integrates markets, gardens, and zero waste operations into a continuous, hands-on learning experience. Students actively participate in growing, selling, and composting food, gaining practical skills while understanding how each stage of the system is interconnected. By embedding this work into daily campus life, UT Farm Stand transforms food literacy into an accessible and applied educational experience.

Starting college comes with plenty of new challenges. Figuring out where and how to eat shouldn’t be one of them. The Scoop Campus Dining Orientation program was designed to ease that transition. This month-long program introduced students to campus dining through interactive, supportive experiences that built confidence. Signature components included the Dining Dollar Dash, Dining Discovery Tours, and in-person tabling. These programs gave students multiple ways to learn, explore, and ask questions at their own pace. By combining education with engagement and incentives, The Scoop transformed dining from an unknown into a familiar, welcoming part of students’ daily routines.

The Savvy Chef Series was a three-part experiential learning initiative designed to equip students with practical food literacy skills that supported wellness, affordability, and long-term independence. Developed by Babson College Dining in collaboration with campus partners, the program intentionally met students where learning was most effective—the teaching kitchen, the grocery store, and the classroom. Through applied cooking, guided shopping, and budgeting practice, Savvy Chef reduced barriers to food education and transformed everyday food decisions into transferable skills that extended beyond the dining hall.

With Orientation redesigning its entire approach for 2025, Dining partnered closely with their team to create an experience that would help the new model succeed. Instead of hearing about dining through a presentation or resource fair, students actually walked the campus, met our teams, tried samples, and learned how meal plans and programs work. By combining hands‑on learning with a welcoming, guided experience, the crawl helped new students feel confident, supported, and ready for their first semester while aligning with Dining and the University’s goals of building community and improving the student experience.

Film & Feast: Breaking Bread stands out as an innovative educational program that redefines the role of collegiate dining. By integrating film, cuisine, and cultural dialogue into a single, immersive experience, the event transforms a traditional meal into a platform for learning and connection. This unique approach enhances the student experience by making complex global topics accessible, engaging, and meaningful. Through thoughtful design, strategic execution, and measurable outcomes, the program demonstrates how dining services can extend beyond hospitality to become a driver of education, inclusion, and community engagement across campus.

Since 2022, EMCC Dining and Lion Hills have teamed up to get culinary students out of the classroom and into the heat of real service. Instead of just practicing for a grade, students take on actual responsibilities in our dining halls, learning how to handle the pace and pressure of a living kitchen. This structured, ongiong partnership was designed to provide consistent, real-world learning opportunities.  

The Teaching Kitchen pasta-making demonstration, hosted in collaboration with the Cultural Italian American Organization (CIAO), exemplifies an innovative outreach and education program that blends cultural engagement, culinary education, and community building. The program was designed to provide students with hands-on learning opportunities while strengthening campus partnerships and enhancing the overall dining experience.

When students take cap and gown pictures with TK staff, you know you have created a core memory. Unlike traditional programs, TK- Expanded empowers students, faculty, and campus partners to co-create and lead programming. One can encounter the space as a diner, instructor, competitor, collaborator, and learner.

Construction for the WTAMU caf began May 2025 and lasted until November 2025. With over 1,800 students just on a meal plan, the caf faced challenges with limited station flow, outdated equipment, and limited menu options. Summer orientations allowed the dining team to communicate these limitations and address how the renovations would allow for a student-centered dining experience that the university had envisioned. The renovation process began with multiple focus groups to help identify key goals; which included expanding menus, improving flow, and integration of state of the art equipment.

Upper Prospector Dining Facility at the University of North Carolina at Charlotte reopened on August 20, 2025, after a 17,000-square-foot renovation that transformed an aging retail location into a modern, student-centered destination. Last renovated in 2005, the facility no longer matched how students moved, dined, or gathered on campus. Located near East Deck along a major academic corridor, it serves a large commuter population throughout the day. Planning began in 2021, followed by student research in 2022 that shaped decisions around layout, concepts, technology, and atmosphere. The renovation improved circulation, flexibility, and long-term operational efficiency.

On March 16, 2025, the new Mandelbaum Family Dining Pavilion, located inside Princeton University’s Center for Jewish Life (CJL), opened its doors to the campus community. This renovation reflects both the evolution of kosher dining at Princeton and the deep historical roots of the CJL. In early 2020, alumnus David Mandelbaum ’57 and his wife, Karen Mandelbaum, committed a transformational gift to renovate and expand the CJL’s kosher kitchen and serving areas. The planning phase focused on modernizing aging infrastructure, improving workflow efficiency, increasing production capacity, and creating a space that supports daily dining and cultural programming.

The University of Arizona decided to renovate a space that was previously a Mexican fast casual restaurant to a new pizza concept called Campus Crust. After surveying campus community, it was determined a scratch homegrown pizza location instead of a national franchise brand. Vision boards were created for the concept to help ideate direction. Staff was included in planning process through meetings and input along with menu vision. The campus community was communicated about something new coming Fall, 2025. Vendors were engaged with menu development. The training process included preparation of dough, dishes and customer service.

Planning Milo’s Den was a robust strategic process that included thoughtful consideration of the student space, menu, kitchen needs, and staff training. Our leadership team incorporated feedback from students, drew inspiration from the surrounding city, and worked collaboratively both internally with our local and regional chefs and externally with an architect and professional designers at XC Studios.

As a result of carefully planning at each step of the process, Milo’s Den opened seamlessly, on-time and within budget, with back of house working smoothing and the space, and food, immediately resonating with students.

Julian’s at the Library is an iconic coffee destination and part of the $80 million renovation of Cal Poly’s Kennedy Library. Relocated from a cramped second-floor nook to a well-trafficked, street-accessible, first-floor hub, it is a crucial culinary and social asset for library patrons and West Campus residents. The location serves locally roasted SLAKE Coffee and features an expanded menu that extends beyond artisanal brews to standout build-your-own breakfast bowls, rotating festive drinks, and fresh grab-and-go items for diverse tastes. Julian’s honors a 40-year legacy of feeding and fueling students’ academic pursuits with a dedicated chef and beautiful new space. 

The Home Cooked Student Recipe Contest reflects the SUNY Geneseo Campus Auxiliary Services (CAS) commitment to providing a high-quality dining experience for a diverse campus community and guests. The event encouraged students to share recipes that could be adapted to meet a variety of dietary needs, supporting the dining program’s ability to offer balanced, accessible menus including vegan, vegetarian, kosher, halal, and allergen-free options.

The Black History Month event, A Taste of Black History Diaspora, was designed to reflect CPPE Dining’s mission of fostering community, cultural awareness, and connection through food. The menu explored the global influence of the African diaspora, linking African culinary traditions with Southern United States cuisine. Within a residential dining setting, food served as both a source of comfort and an educational tool for students living away from home. Through collaboration, culinary innovation, and inclusive menu planning— with clear allergen labeling and plant based options— the program created an accessible, immersive dining experience that celebrated Black heritage, storytelling, and belonging.

Designed to be both imaginative and intentional, our Alien Invasion menu brought the theme to life through bold flavors, vibrant presentation, and thoughtful variety. Each station contributed to an immersive dining experience, blending globally inspired dishes with familiar favorites to appeal to a wide range of student preferences. Our chefs focused on delivering diverse colors, textures, and preparation methods while maintaining quality, safety, and accessibility. Interactive elements and visually striking ingredients enhanced engagement, while allergen-friendly and gluten-free options ensured inclusivity. The result was a cohesive, high-energy menu that supported the event’s atmosphere and invited every guest to explore something new.

In planning our Pure Imagination dinner, inspired by Willy Wonka, we drew inspiration from the film’s beloved characters to thoughtfully shape each element of the menu. We emphasized vibrant colors, bold flavors, and creative presentations that showcased chocolate and sweets in refined, unexpected ways. Each station reflected the whimsy of the story while maintaining a high-quality dining experience. Our goal was to create a memorable evening featuring diverse offerings, from a build-your-own pasta sauté station to carved roasted beef, while ensuring inclusive options were available so students with dietary restrictions could fully participate and enjoy the event. 

Our menu was created to feel like a music festival with Coachella-themed vibrant and trendy food that felt like it came straight from a festival food truck. We also wanted to combine elements of California’s fresh, health-focused food culture so that the menu was the perfect balance of indulgent, fun offerings with lighter and healthier options. Each station in our dining hall was made to feel interactive, visually engaging, and inclusive of various dietary preferences. From creative handheld desserts to delicious savory stations, the event menu elevated our traditional lunch to an experience that would make our guest's tastebuds sing. 

Earth Fest at its core is a celebration of Elon Dining’s dozens of local partnerships that support our 30% average local spend on food in our residential program. Eleven tents line the campus’ Lake Mary Nell, all featuring local partners and dishes. 

Since the event is hosted during Earth Week, when our local partners have an abundance of seasonal offerings, the menu was designed to highlight the local, in-season goods. Plant-forward and vegan dishes were prioritized without advertising them as alternatives for an environmentally friendly menu. Made without the top-9 allergen options were also featured for an inclusive event. 

The Mardi Gras menu was designed to reflect the bold flavors and culinary traditions of Louisiana while offering students a wide variety of choices throughout the evening. Stations across both floors of McEwen Dining Hall featured seafood, Cajun classics, small plates, desserts, and specialty beverages. The menu balanced rich Southern flavors with lighter options, vegetarian choices, and allergen conscious selections, ensuring that all students could participate in the celebration while experiencing the diverse textures, colors, and cooking styles associated with Mardi Gras cuisine.

The Brockport Auxiliary Service Corporation’s (BASC) One Core dining event celebrated NYS apples and the remarkable people who grow and enjoy them. Thanks to collaborations with on- and off-campus partners, vendors, and students, the BASC dining services team constructed a successful dining event akin to an autumn apple festival
at Harrison Dining Hall on Oct. 22, 2025.

One Core’s theme had three goals: culture, community, and future. These values are intrinsic to SUNY Brockport, and BASC hoped to inspire students to enjoy a taste of NYS culture, engage with their local community, and think about the future of food.

Haunted Halls featured four separate stations at different locations on campus, each one centered around a distinct thematic experience and all four coming together for an immersive Halloween adventure. Two locations served extensive menus and the other two themed snacks. We kept the food fun and interesting, dressing up campus favorites and using the daring atmosphere to encourage students to try new, bolder dishes. With something for everyone, including allergen-free options at every event, we brought the entire campus community together and created a food-led experience that gave students a thrilling and safe way to engage in the holiday spirit.

The Trending Tuesdays concept was brought to life in a Sodexo planning meeting for the spring semester at Jones College. While discussing student survey feedback and building an action plan, Executive Chef Chia “Andy” Wu brought forward an idea he had been developing, bringing viral dishes into the dining hall.  

The team immediately saw the potential to give students more of the variety they asked for, while also giving them the shared experience with these now internet-famous dishes. Chef Wu built each menu intentionally, making sure each dish was distinctly unique while also considering student preferences and dietary restrictions.

Glasgow Dining’s South Asia Federation Dinner was designed to honor cultural heritage while advancing UC Riverside Dining’s commitment to sustainability. From intentional menu development to waste-conscious execution, environmental stewardship guided every decision. Approximately half of the menu featured vegetarian or vegan offerings, including fully plant-based dishes that reduced the event’s overall carbon footprint while celebrating authentic South Asian flavors. By integrating culturally meaningful cuisine with responsible sourcing and mindful operations, the SAF Dinner demonstrated how campus dining can foster belonging, education, and sustainability all within a single, impactful event experience. 

This menu provided by Chef Sam celebrates Indigenous foodways by honoring traditional ingredients, preparation methods, and stories passed down through generations. Rooted in the “Three Sisters” of corn, beans, and squash, and centered around manoomin (wild rice), each dish reflects a deep connection to land, seasonality, and cultural knowledge. Ingredients such as maple, berries, cedar, and sage are thoughtfully incorporated to showcase both flavor and meaning. Developed in collaboration with Indigenous voices, this menu invites diners to experience food as a form of storytelling—one that acknowledges resilience, food sovereignty, and the enduring traditions of Indigenous communities.

The annual Dickens Dinner is part of Michigan State University's Experiential Dining series, a residential dining program where students use meal swipes from their dining plans to attend one-of-a-kind culinary events. This dinner has become a unique tradition transporting guests to 19th-century London. The English-inspired menu features aristocratic favorites and quotes from the novels of Charles Dickens, brought to life by an accomplished guest chef from Liverpool who wanted to recreate the holidays of his youth for our students at the State Room.

On November 19, 2025, the University of Richmond’s Heilman Dining Center served as the culinary centerpiece of the 10th annual International Education Week with its Ghana Dinner. Under the direction of interim Executive Chef Andy Kerscher, Chef Garrett Eagleton led extensive menu research to ground every dish in authentic Ghanaian culinary tradition. Registered Dietitian Karen Hensley conducted thorough allergen research across the full menu, ensuring the experience was safe and accessible for all guests. The meal featured over twenty dishes across entrees, sides, and desserts, honoring Ghana’s culinary heritage while accommodating diverse dietary needs.

The menu for Wildcat Flavors of the World was intentionally designed to center student identity, cultural authenticity, and high-quality execution within a residential dining setting. Rather than developing a globally inspired menu internally, students were invited to submit personal recipes that reflected the flavors of their home and cultural background. Selected dishes were refined through collaboration with campus dining professionals and scaled for high-volume service while maintaining integrity and flavor. This approach ensured the menu was not only diverse and engaging, but deeply personal, transforming the dining experience into a meaningful representation of the student community.

Guests enjoyed unique preparation styles including fire-roasted and slow-roasted meats, smoked selections, glazed dishes with seasonal flavors, and elegant stuffed or braised items that added warmth and variety. The menu balanced classic holiday favorites with innovative culinary twists.

The grand opening of the Teaching Kitchen and renovated LIFE (Less Ingredients, Flavorful Eats) station at Drew University was designed to showcase innovation, inclusivity, and culinary excellence. The event’s menu and meal experience highlighted a diverse range of flavors, preparation methods, and dietary accommodations, reflecting a commitment to meeting the needs of all guests while delivering a memorable dining experience.

The menu for “Cooking With Kevin: Family Weekend Edition – Making (Apple)Core Memories” was thoughtfully designed to reflect themes of family, tradition, and connection. Centered around fresh-picked apples sourced from local farms, the menu symbolized strong roots and nurturing bonds, mirroring both apple trees and family trees. Each item complemented the event’s focus on togetherness while offering a variety of flavors, textures, and temperatures. From crisp raw apples to warm baked desserts and hot cider, the menu created an interactive and comforting culinary experience that welcomed students and their families to gather, engage, and create lasting memories.

For our Rodeo Dinner 2025, our team of award‑winning chefs eagerly saddled up for the opportunity to showcase their talents and remind students why JMU Dining remains one of the top three reasons students choose the university. Taking on a full culinary takeover of the 101,000‑square‑foot residential dining hall—known proudly as D Hall—the team transformed every corner of the space. Across all seven stations, chefs drew on diverse techniques, premium ingredients, and creative flairs to craft an expansive lineup of bold, customized flavors that celebrated both innovation and tradition. 

At Old Dominion University, Breakfast-A-Brod was created to foster global connection among students, many traveling thousands of miles to join our campus community. With 52% of our student body from underrepresented ethnic groups and international students representing 91 countries, we designed a menu honoring their cultures, reflecting global dining trends, and offering a comforting taste of home during a season when many cannot travel. Broderick Dining Commons transformed into an airport, with stations reimagined as gates highlighting each dish’s origin. These global “departures” featured curated menus showcasing breakfast traditions from around the world across all meal periods.

Go Green: An Earth Day Celebration transformed clean eating into an immersive educational experience celebrating sustainability and nutrition. Evolving from a plate waste audit, this event brought back-of-house practices front-and center as students scraped plates into a monitored compost drum, confronting food waste. The specially curated menu showcased green cuisine across eight stations — from World Table’s coconut curry shrimp to Garden Bar’s dinosaur kale salad. Minority female farmer Karena Poke of Lettuce Live contributed 300 ounces of fresh microgreens, elevating the dining experience with locally sourced ingredients. This commitment to culinary excellence, sustainability, and education engaged students in meaningful environmental discussions.

The Lobster Night menu celebrated 40 years of tradition by showcasing New England’s culinary identity and highlighting BU Dining’s long-standing regional partnerships. Students enjoyed steamed lobster from Glouster, MA, along with local corn and buttered New England potatoes sourced locally through the Boston Food Hub. To ensure the event was inclusive, the menu also featured plant-based and gluten-free items like vegan corn chowder for guests with allergies or dietary preferences. Lobster Night is a rite of passage for all Boston University students, and the 40th anniversary continued that tradition of welcoming students to campus with a quintessential taste of Boston.

Naan Stop South is a vibrant new Indian concept in Union South at University of Wisconsin, Madison. This concept, which serves delicious Indian-style curries along with Indian snacks and beverages significantly enhances the diverse and authentic offerings of the Wisconsin Union Dining portfolio. The concept has become a destination venue for comforting food and community building amongst Indian students, as well as all students who love delicious and authentic Indian cuisine. The operation opened in late August of 2025 and has exceeded our financial expectations and consumer expectations.

The menu for Zaro’s Bakery at Manhattan University is thoughtfully curated to reflect both the brand’s New York City roots and the evolving preferences of the campus community. Centered around high-quality coffee, fresh bagels, and homemade baked goods, the menu aligns seamlessly with the concept of a fast-paced, retail bakery café. By incorporating current dining trends, including seasonal flavors and customizable beverage options, Zaro’s delivers a dynamic and relevant offering. The result is a well-balanced menu that combines consistency, variety, and innovation, meeting the needs of students, faculty, and Jasper community throughout the day.

Blend is the answer to healthy, flavorful eating on the University of Kansas campus. Blend opened at the KU Memorial Union within The Market—upgrading a basic salad bar to a substantial, nutritious options concept.

With an elevated ingredient list and a thoughtfully crafted menu of composed salads, brown rice bowls, and sorbet bowls, Blend offers something for everyone. The concept has recently expanded its focus on plant-forward proteins such as beans, quinoa, chickpeas, and falafel, ensuring an inclusive and approachable menu for all dietary preferences.

The Grill ’72 menu was developed to reflect current college dining trends, prioritizing comfort foods. The concept focuses on classic grilled favorites with a modern twists. The menu offers a balanced mix of burgers, sandwiches, wings, shareable appetizers, and vegetarian-friendly options, making it suitable for quick meals, late-night dining, and social gatherings. Items are priced affordably for students while maintaining strong perceived value.

8:15 at Boatwright has served the University of Richmond community since October 2003, built around a simple truth: great coffee fuels great study. The 2025–26 relocation transformed that proposition into a full-service retail café experience. In partnership with La Colombe Coffee Roasters — one of only two Richmond-area locations to carry the brand — and through the introduction of SpiderEats, a new house made brand featuring daily fresh prepared grab-and-go items, 8:15 now offers an elevated, campus-tailored menu. From specialty espresso drinks and boba beverages to house-made overnight oats and artisan bagel sandwiches, every item reflects the distinctive tastes of the UR community.

Books & Bread at Mr. Arthur’s Café in the Perdue School of Business blends literary inspiration with bold, comforting cuisine to create a welcoming dining experience. Designed to fuel both conversation and creativity, the menu draws playful connections between classic literature and craveable flavors. Each offering reflects the idea of a “cliffhanger”—a satisfying, made-to-order meal that keeps guests eager for the next bite. From hearty subs to melty quesadillas, the menu balances indulgence and freshness while providing flexible serving options. The concept transforms everyday dining into an engaging experience that complements the academic environment.