University Dining News

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  • FoodService Director of the Month: Randy Lait
    By Megan Warmouth Randy Lait has transformed dining at North Carolina State University by leading the development and construction of 16 new campus dining units. When you’ve been an employee at the same place for more than 30 years, you’re bound to see a lot of change. You leave an impact on the workplace when... […]
  • Foodservice Equipment & Supplies: College & University Innovators, NC State State-of-the-Art Retail Foodservice Shines in New Venues
    By Dana Tanyeri A quick look at some of the nation’s most innovative campus foodservice programs shows that any chasm of relevancy, quality or buzz-worthiness that traditionally separated college and university dining from commercial operations has now been filled in.  Across the country, schools large and small have effectively shifted the paradigm from ins […]
  • Foodie On Campus: Dietitians Making A Difference On Campus: NC State
    Written by  Stefani Pappas With over 34,000 students, North Carolina State University is the largest university in North Carolina. While NC State is known for its research and academic achievements, it also has a campus dining program that is the leader among other universities in helping college students maintain a healthy lifestyle. We talked with NC... […]
  • Executive catering chef for Rave! Catering receives University Award for Excellence
    As the lead chef for the Rave Catering production team, Turner frequently works long hours and is accustomed to extinguishing the occasional fire. Last spring, still tired from working 19 hours the previous day, Turner arrived home and witnessed 20-foot high flames coming from a neighbor’s chimney. Turner quickly went to the house and alerted... […]
  • Technician: University Dining goes green with rooftop garden
    Written by Coleen Kinen-Ferguson Head chefs of On the Oval, located on Centennial Campus, started a rooftop garden in late April that is quickly growing in size and sustainability. The chefs created the garden to provide fresh produce to the University Dining operation, and those involved use organic gardening techniques with an emphasis on sustainability... […]
  • NC State Named One of the Top 15 Healthiest Food Service Operations in the Country
    RALEIGH, N.C. (June 23, 2014 ) – North Carolina State University’s dining operation–University Dining–has been named to FoodService Director Magazine’s list of the fifteen healthiest food service operations in the country, based on its establishment of a healthy environment and nutritious food options for its guests and employees. FoodService Director Magazi […]
  • NC State University Dining’s Dietitian to Speak at FARE Conference
    RALEIGH, NC (June 12, 2014)—Food Allergy Research & Education (FARE) will be hosting their 7th Annual Conference, Foodservice Evolution, on June 16-18 in Grapevine, Texas with University Dining of NC State’s own Dietitian, Lisa Eberhart, hosting an educational session on nutrition-related topics. This annual conference gathers many foodservice executives […]
  • University Dining Summer Hours
    May 22, 2014 (Raleigh, N.C.)— To accommodate summer school students or visitors, on-campus restaurants, dining halls, cafes, coffee shops and c-stores are open this summer. The hours of operation for June are shown below:     Go online to see cafe, coffee shop and c-store hours of operation. The accepted forms of payment include a summer meal plan, Dining... […]
  • “My Roots” Sustainability Program Wins Bronze NACUFS Award
    Raleigh, NC – NC State University announces University Dining as the bronze recipient for the 2014 Sustainability Awards, given by The National Association of College and University Food Services (NACUFS). The Sustainability Awards annually recognize and honor member institutions that have demonstrated outstanding leadership in the promotion and implementati […]
  • Bulletin: ‘Farm Feast’ Features NC Fare
    NC State’s main campus was built on farmland given to the state by Richard Stanhope Pullen and early freshmen were required to work on the campus farms that provided food and milk for the fledgling school. Early athletics teams were sometimes called the “Farmers.” As the school has grown from college to university to a... […]

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