Loyal E. Horton Dining Awards

Heights Catering at Boston College stands out as a premier catering program despite lacking an on-campus conference center. From marketing and sales to customer service and tastings, Heights Catering delivers exceptional dining experiences across campus. The culinary team works with clients to create elevated, diverse menus, delighting customers with innovative food presentations and outstanding service. Committed to employee growth and development, Heights Catering embodies Boston College’s motto, “Ever to Excel.”

Forty Acres Catering sets the standard for university catering by combining operational excellence, culinary creativity and strategic vision. With a seamless online booking system, personalized client touchpoints and precise event execution, our catering program ensures every event is thoughtfully curated. Through its commitment to excellence, Forty Acres Catering doesn’t simply serve food—it creates unforgettable experiences that elevate campus dining.

Olive & Vine Catering offers tastings in the guest reception area of the sales office. Tastings can be requested for any menu item and are a great way for clients to choose a few items and decide which one is their favorite that they want to go with or to try out customizations for dietary, religious or cultural needs. For some events, such as weddings, we offer more complex tastings to ensure everything is perfect on the big day.

Texas Christian University Catering has established itself as the premier provider of exceptional culinary experiences, delivering an innovative and customer-centric catering program tailored to any event. From intimate gatherings to large-scale celebrations, our team is committed to exceeding expectations through creative menu development, presentation, and impeccable service. We take pride in curating unique dining experiences that leave a lasting impression. Our dedication to excellence ensures that every event is executed with precision, passion, and an unwavering commitment to guest satisfaction.

The 1894 Events & Catering team’s commitment to excellence is reflected not only in the food and service they provide but also in the seamless execution of each event. From the initial sales process to client communication and tastings, every detail is thoughtfully managed. The team’s ability to adapt and innovate is evident in their comprehensive approach to event planning, as seen in their success with high-profile events like football game day catering and the rebranding of the catering service. Their attention to customer satisfaction and ability to deliver a refined, cohesive experience make them a standout on campus.

Michigan Dining’s catering program sets the standard for seamless event planning through a collaborative partnership with Conference & Event Services (CES). Together, we provide a one-stop shop for clients, streamlining the sales process by integrating venue booking, customized catering, audiovisual, linens, florals, and more. To enhance guest satisfaction, we offer curated tastings for large events, including Heritage Month celebrations, student-led functions, and our annual wedding tasting. These initiatives showcase our commitment to personalization, inclusivity, and excellence, making Michigan Dining a premier choice for catering on campus.

The 2024 SEC Housing Officers Conference menus showcased Forty Acres Catering’s culinary creativity, turning traditional conference dining into a celebration of Texas hospitality. Inspired by the "Bigger with Texas" theme, each meal featured bold flavors, interactive stations, and locally sourced ingredients. From a Vaquero-inspired omelet to open-fire grilled South Texas antelope, the menus delivered diverse textures and innovative techniques. With creativity, precision, and regional pride, Forty Acres Catering delivered an immersive dining experience that elevated every moment of the conference.

The Inauguration Picnic menu was developed by Notre Dame Dining chefs to reflect our diverse community and commitment to hospitality. The menu featured global cuisine alongside familiar comfort foods, ensuring accessibility for all attendees. Options included Jamaican jerk chicken wings, Indian tandoori bowls, Mexican tacos, and Asian fried rice, with plant-based and allergen-free options available. Dishes were prepared on-site and served by culinary staff who shared ingredient details and preparation methods. With more than 38,000 portions served, the menu played a central role in creating a welcoming, inclusive, and efficient large-scale dining experience.

Lakeside Catering partnered with UC Merced External Relations to host the "Dinner and Movie with Chef Ed Porter," an event for the Chancellor's Associates, UC Merced's esteemed supporters. The evening featured a private screening of The Food That Fuels, a film highlighting the San Joaquin Valley's farmers, UC Merced’s innovative Smart Farm, and the talented UC Merced culinary team. Guests enjoyed a 5-course dinner with expertly paired wines, each course showcasing seasonal produce and products from the farmers in the film. Chef Ed Porter introduced the film and shared the inspiration behind each course, blending education and culinary artistry.

For the Second Annual Africa-US Presidential Forum on STEM/AI/MBA, Stevens Dining crafted a menu that honored the diverse international palates of our distinguished guests while adhering to intricate royal protocol. This prestigious gathering required a thoughtful culinary approach, blending global flavors with meticulous attention to tradition and etiquette. Every dish was carefully selected to reflect cultural authenticity, dietary preferences, and the significance of this historic occasion. It was our privilege to provide a dining experience that complemented the forum’s mission of unity, collaboration, and global progress

Laker Food Co. Catering hosted the Aramark Midwest Culinary Summit, a gathering of chefs from across the region. As many attendees were first time travelers to Michigan, a Michigan Winter theme was developed to provide a taste of the state and its winter magic.

Locally roasted chestnuts, Michigan Whitefish, local honey, and Michigan wine were all integral aspects of the meal. Colorful foods, textures, and flavors welcomed guests. Single serve, compostable or recyclable serving vessels were unique. And a roaring outdoor fire invited guests to roast marshmallows under the December sky.

At the crossroads of sustainability and food service lies a common challenge: reducing food waste. To capture the sentiment of a conference intended to kick off the establishment of a new Office of Sustainability, this menu featured food that was captured before the landfill – creatively reborn to serve the expansive palates of our guests.

During the COVID shutdown, we reevaluated of our employee development strategy, then centered on a few administrators attending multiple conferences. We wanted to broaden the approach to include more people and shift greater focus on culinary development. We developed 6 core goals for the program (centered around culinary exposure), brainstormed how the program could work, and drafted a proposal. Our VP approved the proposal and CREATE (Culinary Research and Enrichment Annual Travel Experience) was born.

Created in collaboration with Human Resources and Operations, this onboarding and training tool helps set student employees up for success. A series of meetings to brainstorm initial concepts were followed by sessions to refine the final product through design and delivery.

Senior Executive Chef Matt Paisley developed the American Culinary Federation (ACF) certification program at Ohio University to enhance the professional growth of Culinary Services staff. This program provides chefs with opportunities to earn nationally recognized certifications, validating their skills, knowledge, and commitment to the culinary field. Through structured training, mentorship, and hands-on assessments, participants refine their techniques and elevate food quality across campus dining. The initiative fosters career = advancement, industry recognition, and a culture of excellence within OHIO Culinary Services, ensuring staff remain at the forefront of culinary innovation while providing high-quality meals to students, faculty, and guests.

At Carolina Dining Services, success is not a privilege, but an opportunity for anyone willing to seize it. By providing the right tools, the right mentors, and the right mindset on day one, Serving Up Success, the CDS Supervisor Onboarding and Development Plan wins by making success increasingly accessible to our next generation of leaders. Serving Up Success was piloted at UNC Chapel Hill by the HR team and is currently supported by a team of managers in multiple locations across campus. The program is mandatory for all newly hired or promoted supervisors.

ensuring they feel valued, motivated, and equipped to provide an outstanding student experience. By investing in staff well-being, accessibility, and professional growth, we cultivate a positive workplace culture that enhances both employee satisfaction and student engagement. Through initiatives such as transportation support, wellness benefits, and programs that celebrate the diverse backgrounds and experiences of our team, Nourishing Talent empowers our staff, strengthens campus connections, and reinforces our commitment to fostering a welcoming and thriving community.

University Dining Services is one of the largest student employers on campus, hiring 400 student employees annually alongside 100+ full-time staff. We provide real-world experience, helping students develop skills in customer service, teamwork, time management, and leadership. Our commitment to student employment has earned us OSU Career Services’ Student Employer of the Year award twice. By accommodating academic schedules and offering hands-on experience in a fast-paced setting, we ensure students gain valuable skills that benefit them beyond graduation.

The Service Stars Showcase is designed to elevate both individual performance and team excellence, it fosters a culture of excellence. Recognizing adherence to operational standards and celebrating outstanding performance, we've cultivated a vibrant and customer-centric environment. This initiative transcends simple compliance, promoting skill development and a shared commitment to delivering exceptional dining experiences. Through clear criteria, measurable outcomes, and meaningful rewards, the program has become a powerful driver of engagement and continuous improvement.

The Annual Dining Training Days at NC State Dining were established to address training gaps and boost staff engagement. Launched in 2023 and expanded in 2024, the program fosters skill development, collaboration, and a sense of pride. Split into two days for supervisors and non-supervisors, it provides tailored content while promoting shared values of safety, wellness, and customer service. Success was judged by the impact on retention, recruitment, and employee satisfaction.

The Vanderbilt Culinary Academy (VUCA) is transforming the future of campus dining, one chef at a time, through an innovative approach to workforce development. Under Chef Douglas Best’s leadership, VUCA features a curriculum that prepares staff for career advancement by equipping them with a comprehensive skill set and qualifying them for American Culinary Federation (ACF) certification. 

Cortland Auxiliary Services designed its Culinary Boot Camp to give entry-level food preparation workers the skills to move into higher-skilled positions, laying the groundwork for growing a culinary team in our own organization. This became an operational goal as finding culinary talent was difficult, and to maintain a high level of service, we needed to develop those skills in our employee base. Employees are given class training and the manager ServSafe test as part of this training program. The other four days are spent on a variety of critical culinary skills.

At UC Merced, we believe in the power of food to bring people together and connect us to the land. Our recent collaboration with the Alice Waters Institute was a perfect example of this philosophy in action. From a visit to Burroughs Family Farms to a hands-on culinary workshop, the experience gave our student team members a deeper understanding of seasonal cooking, regenerative agriculture, and the value of learning to cook. It wasn’t just about making great food—it was about fostering connections, supporting local farmers, and building a sustainable future for our team and our community.

The overall goal of the Dining Program is to improve the student experience through great meals and excellent service. Every innovation of the program (Grubhub ordering, delivery, ever-changing menus, promotions, value combos, diverse venues, customization, etc.) is created with the focus on better serving the campus experience. Innovative chefs exploring new recipes, and interactive tabling events showcasing new food.

At the University of Mississippi, our campus dining program is redefining the student dining experience with innovation, sustainability, and inclusivity at its core. Through a dynamic blend of chef-driven menus, student engagement initiatives, and forward-thinking technology, we have transformed campus dining into a vibrant culinary destination. From our all-you-care-to-eat concepts featuring globally inspired and locally sourced meals to cutting-edge mobile ordering solutions, a robust local food truck program and sustainability-driven residential programs, we continuously push the boundaries of what campus dining can be

For the Strength of Youth (FSY) is a transformative summer program for teenagers, focused on spiritual growth, friendship, and personal development. A key aspect of this experience is the nourishment provided by BYU Dining Services, which plays an essential role in making FSY both enjoyable and memorable. With a mission to foster a Christ-centered community through hospitality, BYU Dining offers fresh, high-quality meals across its diverse dining locations. From chef-prepared dishes to iconic BYU Creamery ice cream, dining at FSY goes beyond sustenance—it’s an integral part of the journey, bringing people together and creating lasting memories.

Sodexo at Jones County Junior College has made a notable difference in raising awareness about food insecurity on college campuses by launching the inaugural "Cooking for a Cause" event. Their initiatives led to a generous contribution of 300 meal vouchers along with a $300 in-kind donation to support "The Bobcat Pantry," the campus food pantry.

As one of the few self-operated, declining balance dining programs in the country, Boston College Dining Services (BCDS) has redefined the campus dining experience thanks to its commitment to new technology, culinary excellence, student engagement, and sustainability. BCDS’s á la carte model requires constant innovation in menu planning, streamlining operations, innovative sourcing, and marketing. This forward-thinking approach ensures that BCDS is a vital part of campus culture.

Cal Poly Campus Dining aims to provide students with nutritious and innovative meals, along with inviting spaces where they can eat, relax, and study. To enhance this experience, the team regularly introduces new events and activities designed to create lasting memories.

UC Merced Dining’s innovative cultural food guest speaker series, launched in collaboration with the Division of Equity, Justice, and Inclusive Excellence began in October 2023. This series celebrates the intersection of food, culture, and social justice by featuring renowned chefs, authors, and community leaders who share their culinary journeys and cultural heritage. By highlighting underrepresented voices, the series fosters dialogue around diversity and equity while educating students, staff, and community members about the stories behind the food they enjoy. From indigenous recipes to global flavors, the series enriches the campus experience and inspires deeper connections through shared meals and stories.

The fully stocked and functional space allows for chefs and dietitians to provide intuitive and exciting weekly classes, whereas many operations struggle to host even monthly events. Our dedicated space (and lots of it) allows us to host these consistently on a weekly basis, something that would be hard to keep up without the proper resources, enthusiasm, and space!

The Jump Start Cooking Classes extend Dining Services’ long-standing commitment to education, sustainability, and student engagement, reinforcing its vision to promote a diverse community and its mission to nourish the body and mind of the campus community. By partnering with Jump Start, Wildcat Farm, and Wildcat Pantry, Dining Services provides intimate, hands-on learning opportunities that help students—particularly first-generation participants—gain confidence in their ability to cook and build connections through food. These experiences align with Dining’s core values of Culture and Sustainable Practices, ensuring dining is more than a service—it's a foundation for student success.

Led by Chef Larry Tumlin, University of Maryland Campus Pantry and Teaching Kitchen uniquely combine culinary education with essential food resources, positioning itself as a standout groundbreaking initiative among dining programs nationwide. The teaching kitchen strategically offers students ongoing access to both cooking facilities and pantry items, directly addressing food insecurity. Through varied programming, including academic courses, community workshops and resources like the Terp Resource Room for private consultations, Dining Services through the Campus Pantry and Teaching Kitchen, actively support comprehensive student well-being and promote holistic approaches to healthy living.

Perfect Strangers transforms routine dining into learning where second-year students develop important life skills through curated dining experiences. Born from an encounter led to an organic exchange between our dean and students, the program deliberately connects strangers over meals at local minority and women-owned restaurants. Students learn professional networking, cultural competency, and local business appreciation while breaking social barriers. This unique approach bridges the second-year engagement gap - after first-year programming ends but before the third and fourth-year social circles solidify. This programming supports UChicago Dining's mission of creating diverse experiences that build vibrant community connections.

“Cooking with Kevin” stands out as a unique dining initiative by blending culinary education with cultural exploration. This hands-on program goes beyond traditional dining experiences, offering students the opportunity to engage in authentic cooking techniques while connecting with the cultural roots behind each dish. Led by General Manager Kevin Henriquez, the program brings students together in a fun, interactive environment where they can develop new culinary skills. By fostering deeper connections between students and the dining team, Cooking with Kevin enhances the overall campus experience in a meaningful and educational way.

The renovation of The Eatery was in its final phases in 2024. This was an opportunity to build anticipation among all stakeholders—students, faculty, staff, and community members. As locations were completed, additional visual assets were collected to supplement the marketing materials and grand opening events planned for the coming academic year. Student advisors continued to offer their menu input, and the experimentation was captured for videos on the Pitt Eats website and social channels. The event and marketing calendar were developed to take advantage of the renovated facility.

The grand opening of Centennial Village launched with a vibrant lineup of events featuring influencers, expert and celebrity chefs, interactive vendor activations, and a special focus on enhancing the first-year student experience. But the excitement didn’t stop there—since its debut, Centennial Village has hosted over 85 events, each designed to create memorable moments and elevate student life. What truly sets our events apart is their broad appeal, bringing together diverse cultural groups, on-campus and commuter students, Miami locals, out of-state students, and those with an undeniable passion for school spirit.

Marketing plays an essential role in the college dining experience, driving engagement, and elevating student satisfaction. At Stevens Dining, we've reconceptualized our social media strategy, leading to substantial growth and enhanced connections with our Stevens community. By collaborating with student groups, we have created an unparalleled dining experience beyond serving meals – we’ve built a culture of inclusivity, excitement, and innovation. From creative promotions to interactive digital content, our approach keeps students informed and engaged. This year, we've pushed the boundaries, elevating dining beyond expectations and setting a new standard for campus culinary experiences.

Marketing plays a pivotal role at The University of Alabama in fostering and maintaining relationships with students, faculty, staff, and visitors. By actively listening to their wants and needs, the university can continually improve its services. A prime example is the Fresh Food Company, which has evolved over the years by incorporating feedback from Dining Service Development Committee Meetings and surveys. This approach ensures that the dining experience meets the expectations of its guests, demonstrating the university's commitment to satisfaction and engagement. Through these efforts, The University of Alabama strengthens its community and enhances the overall campus experience.

Marketing at Samford Dining isn’t just about promoting food—it’s about making dining a part of the student experience. We strive for creating an inclusive, dynamic dining that goes beyond just serving meals. We have built a freedom-driven, all-access dining hall that is integrated with innovative technology, making The Caf a place for connection and fellowship. Through in-person outreach, digital promotion, and interactive campaigns, we make dining an engaging part of student life, from themed events to personalized experiences that invite students to be part of the process.

Swarthmore College’s dining program is renowned for its commitment to sustainability, community, and culinary excellence. Located within a picturesque campus, the program offers a diverse array of dining options that cater to various dietary preferences and lifestyles. With a focus on locally sourced ingredients, dining emphasizes fresh, seasonal produce while minimizing waste. Students can enjoy everything from traditional comfort foods to innovative international cuisine, all crafted by a talented culinary team. The program fosters a sense of community, inviting students to gather, share meals, and engage in meaningful conversations, making dining at Swarthmore a vibrant and enriching experience.

Presentation of the Dining’s Hall’s dishes and design is uplifted further by effective marketing materials incorporated throughout the space. Every component of the operation was selected to be as engaging and practical as possible, and this extends to elements such as informational signage, menu boards and other assets. What’s more, Carleton Dining is constantly soliciting feedback from guests, incorporating it into the changes we make to serve our clientele even better. Our Napkin Talk program is a seamless and simple service that allows us to remain in tune with the needs of our customer base.

As a food service provider, our marketing efforts are designed to engage all segments of our diverse student body by meeting their unique needs and preferences. We ensure that our marketing materials are creative, polished, and descriptive, which is essential for capturing the attention of our customers. Every campaign is crafted to resonate with our audience, using inclusive strategies that reflect their varied tastes and expectations. We also prioritize student involvement in our marketing efforts, creating a more personalized experience that strengthens our connection with students and aligns our offerings to better serve them

Marketing at The Lodge Dining Center focuses on clear communication, polished design, and inclusive outreach. Our custom Nutrislice menus balance creative flair with essential dietary information, while signage and guides support a smooth guest experience. We work hard to make sure every campus audience feels informed and welcomed, whether they are prospective students, current staff, or first time visitors. Consistent branding, active engagement, and multiple feedback channels help us connect with guests and improve service. By pairing strong visuals with thoughtful messaging, we make dining easier to navigate and more enjoyable for everyone who walks through our doors.

Our marketing efforts are also led by student interns, who are always directly in touch with the campus milieu. Flyers, email blasts, digital signage, QR codes, and social media are the primary ways that we communicate with the campus community. Marketing through social media allows us to reach the vast majority of our students where they already are (on their smartphones) in an instant. Utilizing Instagram and TikTok also allows us to interact with our target audience and learn what their wants and needs are. Advertising through our social media accounts is also incredibly cost effective.

BYU-Hawaii Food Services’ mission is to be your “home-away-from home”. With a student body comprised of 27% Filipino, it was important for Filipino food to be at the center of this event. At Pista sa Nayon, each dish was thoughtfully selected to reflect the heart of a Filipino fiesta—vibrant, festive, and community-based. Our menu committee curated a flavorful spread to showcase the wide range of cooking techniques and styles in the Filipino cuisine. Vegetarian, vegan, and gluten-free options were offered, all menus clearly listed allergen information to ensure inclusiveness and safe dining for everyone.

The City of Love also happens to be the birthplace of haute cuisine, Paris, France. Global Kitchen Paris at Florida Tech represented the perfect combination of Parisian delicacies, romantic decor and student engagement. From passed hors d' oeuvres in the "cafe" to steaming bowls of cassoulet, Global Kitchen Paris transported guests' tastebuds through the French countryside, winding along the Seine River and straight down the Avenue des Champs-Élysées into the heart of Paris!

This event was created and designed to provide authentic Brazilian food in a learning and fun environment for students and guest alike.

Restaurants at Southwest reached out to a Brazilian Student Association (BRASA) on campus and asked their support in this event. The board members met with management and together created a plan of action to help with cultural information, specific decorations items and volunteers to help during the event. This interaction was proven invaluable to provide authentic “Brazilian Hospitality” and promote student engagement between Student’s Association and Campus Dining Services. 

Penn State Dining’s Lunar New Year dinner brought our students and campus community together to learn more about the festivities and food traditions in this celebration. Care was taken to include traditionally eaten foods while incorporating elements important to Asian celebrations marking the arrival of spring and beginning of a new year. Attention to these details were carried through the menu and into the décor at each of the five dining areas and guests enjoyed learning more about unfamiliar traditions and symbolism of food and décor during Lunar New Year.

In Chef Madness, food preparation is key to success, much like setting up a basketball play before the game begins. Teams carefully plan and organize every aspect of their dishes, from gathering ingredients to prepping them for cooking. Students learn knife skills, techniques, mise en place, and food safety to ensure a smooth and efficient kitchen experience. Whether chopping vegetables for brisket sandwiches or measuring spices for Asian stew, the preparation process teaches students how to work together under pressure. By ensuring every dish is properly prepared and safe, teams set themselves up for a winning performance.

Richmond, Virginia, has become a celebrated “foodie town” where locally owned restaurants and chefs are regularly featured in national media. University of Richmond Dining Services is a part of this exciting metamorphosis and has built a talented team of culinarians with breadths of experience that benefit our program. The inaugural Chef’s Table series was created in 2024 to highlight this talent while giving our students and guests access to elevated dishes, not on the regular menu. During lunch on the first Thursday of every month, Chef’s Table events feature one of our culinarians and foods that they are passionate about.

The Multicultural Dinner Series was a monthly recurring event, with each month featuring a new, culturally rich menu designed in collaboration with student groups. Every event showcased the unique culinary traditions of the group, with our chefs working closely with students to refine the dishes through tastings and feedback. Each menu offered a diverse range of textures, flavors, and colors, ensuring an exciting and authentic dining experience. The meals were crafted to accommodate dietary needs while providing students with the opportunity to expand their palates and learn about different cultures through food each month.

Our annual King Neptune Night is a seafood extravaganza that immerses our students in a beautiful underwater environment. Georgia State University takes extraordinary pride in providing our student body with engaging, innovative events. These events showcase the tremendous talent of our dining staff, the fine ambiance they are able to provide and quality customer service. These events appease the tastes of the community and takes them on a rich culinary adventure featuring dining elegance and exquisite cuisine.

Arkansas cuisine is southern-style comfort food that combines a rich history of traditions and diverse cultural influences. Southern comfort food is more than a meal, its nostalgia wrapped up in family history, community, and a sense of wellbeing. With 87% of our students from southern states (55% Arkansans), we knew our students would appreciate a taste of home event.

Smoked pork, cornbread, catfish, okra, hushpuppies, chocolate gravy, and cheese dip were just a few items served. Many of these recipes continue to be loved and honored in many Arkansas homes today and are part of our southern food culture.

On Nov. 15, 2024, SUNY Cortland Dining Services hosted “Cortaca Through the Ages” at its Bistro Off Broadway dining facility, celebrating the eve of the annual Cortaca Jug football game. The Cortland-Ithaca game, a tradition since 1959, is widely known as “the biggest little game in the nation.”

The Bistro is one of two residential dining facilities on campus. We also maintain catering, concessions, four retail dining locations, four cafés and dining services at the college’s camps in the Adirondacks. Residential is the cornerstone of our meal plans, with convenient access for all on-campus students.

At the University of Maryland, celebrating March Madness gave the dining halls an opportunity to present a culinary experience reflecting the popularity and excitement of the tournament. March Madness specials run in all three dining halls with South Campus Dining Hall turning the event into a major special. The dedicated Dining team designed a creative and dynamic menu to complement the basketball theme while offering a diverse selection of flavors, textures and temperatures. With a focus on variety, inclusivity and presentation, the menu ensures that every student - regardless of dietary needs - would enjoy a memorable and satisfying meal.

The “Cooking with Kevin” event celebrated authentic Italian cuisine, offering a hands-on experience centered around crafting homemade pasta from scratch. Participants explored the rich traditions of Italian cooking, preparing fresh pasta dough then cooking it in a light shallot and pepper sauce. Highlighting sustainability, the menu featured hand-picked herbs from our Babylon Micro-Farm, elevating the experience with fresh, local ingredients. Through this interactive class, attendees learned pasta-making techniques, customized their dishes, and embraced Italy’s culinary culture with a focus on freshness and simplicity.

Mason Dining’s Too Hot to Handle challenge brought fiery world connections to their campus dining's cultural experience - using spicy cuisine as a gateway to global exploration. Designed to bring together George Mason’s diverse community, the event featured authentic dishes from South Korea, India, the Caribbean, and Latin America – all carefully curated by Mason Dining chefs. The impact was immediate—attendance at Ike’s during the event period surged compared to the previous week, with an average increase of over 7% per night. Students embraced the challenge, not just for the thrill of spice but to connect with different cultures through food.

Cal Poly Campus Dining serves over 20,000 meals a day at more than 40 venues. To accomplish this, they employ more than 800 student associates, making them the majority of our workforce. Whether it’s in the kitchen, in the dish room, the warehouse, with catering or elsewhere, they are the heart and soul of Campus Dining. To celebrate their contributions, Campus Dining hosted the first-ever Dining After Dark, Student Appreciation Party in June 2024 at 1901 Marketplace, which was closed just for associates to enjoy. Dining venues across campus were closed early to ensure that all associates could attend.

The University of Houston is a Hispanic-serving institution in one of the nation's largest, most diverse cities. Recognizing the rich cultural diversity on the campus is vital. UH Dining has been on a three-year journey to elevate the cultural series of events that are a large part of the residential dining program. UH Dining started the 2024-25 academic year by celebrating Hispanic and Latinx Heritage Month, which is Sept. 16 – Oct. 15 each year. While Texas was once part of Mexico, numerous Caribbean, Central, and South American cultures are part of the rich tapestry of the university.

At Atlas Family Marketplace, food safety is a top priority, which is why we have a dedicated central kitchen prep team that supports each location with tailored production sheets and regular temperature logs. Our thoughtfully designed menus reflect diverse culinary tastes, embracing current dining trends while catering to the preferences of Purdue’s student body. From halal dishes at Aatish to Southern-style fried chicken at Tenders, Love & Chicken, our venue provides a wide range of options, ensuring a satisfying dining experience. With a focus on quality, safety, and variety, we create memorable meals for every guest.

In response to student feedback, University Dining Services has rebranded and redesigned the 1890 Market to better meet campus dining needs. A key improvement includes expanded refrigeration to offer a wider variety of fresh produce, dairy, and essential grocery items. By prioritizing fresh, high-quality ingredients, we ensure that even our grab-and-go meals provide nutritious and appealing options. From crisp salads to hearty grain bowls, our daily in-house preparation guarantees freshness and flexibility, allowing us to introduce seasonal specials and keep the menu exciting year-round.

The Forbes Street Market on the University of Pittsburgh campus is part of the busy Oakland neighborhood of Pittsburgh. It serves students from Pitt and other nearby universities like Carnegie Mellon and Duquesne, where accessing groceries and other staples is sometimes limited. The concept was the result of a sustainability class project. Now in its eighth year, it is a proper market. The footprint is similar to a convenience store. However, the layout encourages browsing for fresh ingredients, grocery staples or prepared meals. Students can use their meal plans, dining dollars, cash, credit, SNAP, and EBT.

When creating the menu, we wanted it to reflect the theme of the restaurant—sports-inspired, casual, for everyone and, above all, delicious. Each menu item is named in connection to a sports theme or saying. We crafted the menu with a variety of sections, including bites, grub and tacos, salads, playmaker mac and cheese, desserts, beer and wine and our limited time offerings (LTOs). We also adapt to current trends and customer preferences, specifically with our Smash Burger and Quesabirria Tacos, which started out as LTOs and moved to full-time menu items based on feedback and popularity.

The UCC Marketplace, located on the first floor of the University Center, serves the 900 students housed in the two UCC towers. Opened in 2022, it offers a frictionless dining experience with a variety of flavorful options, ensuring something for everyone. The marketplace is designed to provide students with a vibrant, convenient dining space where they can enjoy fresh, high-quality meals from five distinct concepts. Whether you're craving Italian, Mexican, fresh salads, or hearty sandwiches, the UCC Marketplace delivers diverse and satisfying options right on campus.

It’s Thyme is dedicated to allergy-conscious dining and has carefully crafted the menu to exclude the top 9 allergens and gluten, ensuring a safe and worry-free dining experience. Created for all, It’s Thyme’s menu is made with simple, fresh, and whole ingredients showcasing the natural goodness of real food. With a strong focus on community and inclusivity, the menu offers thoughtfully curated dishes that cater to a variety of dietary preferences. Chefs embrace a minimalistic yet bold approach to flavor, allowing students to savor every bite with confidence, knowing that It’s Thyme prioritizes their health and well-being.

Pi Kitchen is a one-of-a-kind dining experience that blends innovation, seasonality, and culinary artistry. Under the leadership of Chef Frank Travisano, our menu is a chef-driven masterpiece highlighting the best of today’s culinary trends with fresh, local ingredients. We offer a diverse selection of dishes, from elegant pan-seared salmon to comforting Stevens Smash Burgers, ensuring there’s something for everyone. Monthly specials, including mocktails, entrees, soups, and
desserts, keep our guests excited for what’s next. Every dish is thoughtfully crafted to entice all five senses, making Pi Kitchen not just a meal but a culinary experience.

This concept was the product of a retail space rebrand that was driven by student engagement surveys seeking Latin/Tex-Mex food. The Cantina Rio was born. Meaning “River Bar,” it is situated in the River House on Jacksonville University campus overlooking the St. John’s River. The menu features creations inspired by the city of Jacksonville and university themes. The JU Student Affairs Department was consulted on the final menu and execution. The beers on draft are all from breweries local to Jacksonville.

In the spring of 2024, an alumni-owned retail operation vacated its location at the University of Richmond. Staff immediately began creating a self-operated replacement unit to serve a healthful menu by the 2024 fall semester. Culinary and retail teams worked closely throughout the summer on menu ideation, research, and development. Key stakeholders were invited for a preliminary tasting in June to determine if the menu direction would be popular. By August, the initial preview lunches and soft opening were so successful that regular service began one week before the start of classes, and operation has not slowed since.

Savor Kitchen is the place to go for nourishing meals in a calm, relaxing atmosphere. Savor serves up fresh and flavorful fare for the entire Mizzou community, including those with top nine food allergen sensitivities. Fresh ingredients and whole foods are the cornerstone of the Savor concept, and every item on the menu is made without wheat/gluten, dairy, eggs, peanuts, tree nuts (with the exception of coconut), fish, shellfish, sesame and soy.

Heirloom isn’t just a meal—it’s part of a movement. A recent survey revealed that 64% of UNCW students prioritize supporting small, local, and diverse suppliers, and Heirloom delivers. Nestled in the heart of the student union, this chef-driven concept sources over 80% of its ingredients locally, crafting brick oven flatbreads, hearty grain bowls and salads, and seasonal sides that cater to every palate. More than just a meal, Heirloom is a commitment—to sustainability, to community, and to the evolving needs of UNCW students. It's where local flavors meet global impact, redefining what campus dining can be.

The menu at Café Bolo includes a breakfast & lunch menu of hot foods & salads, pastry case, boba drinks and full espresso bar. Offerings consider dining trends and always include plant based options. The menu rotates daily with a hot entrée, salad and soup of the day. The pastry case also rotates daily. In addition to these options, our Red & Blue line offers prepackaged grab & go meals and snacks.

As part of our commitment to enhancing student dining experiences, we are integrating sustainability, technology, and wellness into our dining services. This initiative focuses on reducing food waste, offering plant-based proteins, hyper-personalized menus, and leveraging advanced ordering technologies to streamline service and improve efficiency.

Nolé flips the traditional ice cream shop on its head, literally. Its name, “Elon” spelled backwards, underscores how this concept turns taste buds around with creative flavors and local partnerships. Featuring ice cream from Homeland Creamery in Julian, North Carolina, and Andia’s Ice Cream in Raleigh, North Carolina, to offer everything from classic Vanilla to inventive options like Oreo Latte and Vegan Pumpkin Roll. Signature creations, including our house-made Phoenix Fire (a spicy chocolate cherry ice cream featuring hot sauce made with campus-grown peppers), embody our chef-driven approach and capture the innovative spirit of the Elon community.

The Hartford Smoothie Company menu embraces innovation and food trends, delivering a diverse selection of fresh, customizable, and health-conscious options. It focuses on vibrant acai bowls and smoothies, blending tropical and classic ingredients to satisfy a range of tastes. Guests can personalize their orders with nutrient-rich add-ins like chia seeds, protein powders, and superfoods. The menu prioritizes quality, using organic fruits and dairy-free alternatives to accommodate various dietary needs. With an emphasis on both flavor and wellness, the Hartford Smoothie Company creates a menu that resonates with today’s health-conscious diners seeking delicious and nutritious options.