Throughout the coronavirus pandemic, two words describe University Enterprises and Events (UEE) staff: flexible and adaptable.
Since the three-week student move-out started, teams from UEE have been eager to learn new roles and contribute to a variety of priorities on campus to support students, their families and the local community too. …
The University has taken steps to respond to the current coronavirus epidemic by replacing all in-person classes with virtual instruction and alternative learning options through the end of the semester. With a reduced population on campus, Campus Dining has closed all of their operations until further notice.…
Enjoy the fire-roasted vegetable soup served at the MLK Luncheon.
Guests can now enjoy Paramount Coffee in several Campus Dining express units.
You can now order Au Bon Pain, Garbanzo Mediterranean Fresh, Modern Market, or Star Ginger for delivery for events of 5 - 25 people through Casual Catering.
The winners of the Campus Dining 201 Director's Awards were announced at the Campus Dining Holiday Party in December.
Campus Dining server Ashley Stokes was named Restaurant Employee of the Year: Front of the House at the Indiana Restaurant and Lodging Association’s annual Stars of the Industry Awards Dinner in Indianapolis on November 13, 2019.
Why not spend less time waiting in lines and more time enjoying? Download the Grubhub app today and start preordering food for pickup from your favorite campus restaurants.
Is your dorm the best? If so, help your dorm win our "Absolute Best Dorm" Social Media Contest contest, which comes with some pretty sweet prizes!
Campus Dining is engaging in its First Annual All-Staff Day of Learning on Friday, August 2, 2019.
Campus Dining is pleased to announce the appointment of Xavier Santiago as the Executive Chef for University Catering and Center for Culinary Excellence.
Ryli Vissers, chef de cuisine at the University of Notre Dame, was awarded third place in the National Association of College and University Food Services (NACUFS) National Culinary Challenge on July 11, 2019 in Denver, Colorado.
The Green Restaurant Association recently awarded Garbanzo Mediterranean Fresh 3 Star Certified Green Restaurant status. This honor is based on 40 criteria ranging from the amount of vegan and vegetarian dishes served to the efficiency of appliances to recycling practices.
Campus Dining is excited to announce an innovative reusable container program, OZZI, that will aid in reducing the University’s landfill waste.
Check out this delicious recipe from Senior Executive Chef Don Miller's very own kitchen!
Dining halls announce cereals to be served during 2019-20 school year.
A new food waste system at the University of Notre Dame is poised to reduce nonconsumable food waste on campus by more than 2,000 pounds per day while contributing to the clean energy needs of a local farm — thanks, in large part, to the hard work of several Notre Dame students.
On Tuesday, April 2, Legends of Notre Dame will debut a new menu, featuring old favorites and tasty new additions. Game day classics like wings and burgers along with a selection of healthy and vegetarian options will be offered. Come in and try our Blue Cheese & Bacon Dip appetizer, Farmers' Market Farro Bowl, or Nashville Hot! Spicy Fried Chicken Sandwich. …
Ryli Vissers, chef de cuisine at the University of Notre Dame, was awarded first place in the National Association of College and University Food Services (NACUFS) Midwest Region's Culinary Challenge on March 2, 2019 at The University of Northern Iowa. Chef Vissers won the challenge and a gold medal with his dish, "Poached Venison Loin filled with Tarragon Farce, Venison Chili, Buckwheat Spaetzle, Braised Red Cabbage, Glace Celery Root, Caraway Cracker, Blackberry Compote.”…
It's never been easier to help the environment by reducing plastic waste! See how OZZI works here.