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.”…
The Green Restaurant Association recently awarded North Dining Hall 2 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.…
The winners of the Campus Dining 2018 Director's Awards were announced at the Campus Dining Holiday Party in December.
Campus Dining and Student Government announced today that Pizza Pi will open May 2019 on the south side of South Dining Hall in the former Reckers location.
Notre Dame's North and South Dining Halls earned a B on Peta2's annual vegan report card.
Campus Dining assistant director of Duncan Student Center restaurant operations Jim LaBella was named Restaurant Manager of the Year at the Indiana Restaurant and Lodging Association’s annual Stars of the Industry Awards Dinner in Indianapolis on November 14, 2018.
Kaylie Parry, a sustainability advocate with a background in agriculture, will take on a new role in Campus Dining as its inaugural Program Manager, Regional and Sustainable Food Systems, in January.
Dining halls announce cereals to be served during 2018-19 school year.
While students were gone over spring break, the SDH team was busy working to re-set, re-image and re-organize the servery to better serve their guests
Food Rescue US, a national organization that enlists volunteers to deliver donated food from restaurants, grocery stores, and other food providers to receiving agencies, is looking for volunteers at Notre Dame.
New reservation options available in dining halls for campus groups and departments.
Grab 'n Go will now be offered at NDH Marketplace.
Hagerty Family Café, Modern Market, and Star Ginger Asian Grill and Noodle Bar set to open in new Duncan Student Center.
Due to a system upgrade, campus dining locations will be unable to accept cards as a form of payment from January 2-4, 2018.
On Saturday, October 28, local news station ABC57 featured Campus Dining's candlelight dinners during their game day broadcast.
Updates announced for both on and off campus plans.
After ten months of construction, a new, contemporary North Dining Hall is open and ready for the new academic year.
Giuseppe Macerata, CEC, has been appointed Executive Chef for University Catering and the Center for Culinary Excellence.
Campus Dining to assume management of the Holy Cross College dining program.
Congratulations to Campus Dining's own Chef Giuseppe Macerata!
All campus dining locations will only accept cash and credit cards from May 22-29, 2017.
Congratulations to the Huddle’s Brittany Litka who earned an Associate Degree of Applied Science in Business Administration from Ivy Tech Community College.
Campus Dining is pleased to welcome the newest member of their team, Executive Pastry Chef Sinai Vespie.
Students participated in an ice cream tasting and chose the brand that will be served in the dining halls beginning this fall.
Sunil Yaradi has been named Director of University Catering and joins the Campus Dining team beginning May 30, 2017.
After receiving feedback from University of Notre Dame students and others on campus...
New website offers allergen and nutritional information for all food served in dining halls.
Campus Dining's own Danny Bloss won the National Ice Carving Association's National Competition.
Au Bon Pain recently recognized Notre Dame Campus Dining’s Hesburgh Library location as Franchise of the Year.