We know how important dining options are to your campus life. After all, what would college be without dining halls and late-night snacks?
At ARAMARK, we're using award-winning chefs, top-notch catering experts and sustainable practices to keep your meals nutritious, high-quality and delicious. Our dining programs are designed to enhance your college experience by creating a fun, social atmosphere centered on great food.
ARAMARK recently expanded its partnership with the Culinary Institute of America (CIA), the world's premier culinary college, to increase its culinary talent through the CIA's prestigious ProChef Certification program. 40 chefs from ARAMARK Higher Education will complete the program, which began in 2008 with ARAMARK's Sports & Entertainment business. Read more.
When the evening meal at Colonnades is over and students leave, employees gather all the food that students did not eat and throw it out. Campus Kitchen, a new student organization coming to Elon University this fall, plans to reduce food waste on campus by packaging the extra food into meals for the homeless and less fortunate in the community. Read more.
Seminole Dining hosted their second annual "Dine in the Dark" event at the Park Avenue Diner on March 27, 2010. This event was to support the World Wildlife Fund's Earth Hour in which hundreds of millions of people around the world turned off their lights for an hour of the day. Read more.
With all the big changes coming to CSU, many students speculate about the goals of our university. Is CSU trying to match Valdosta's STD rate with a 30-person hot tub and a less than friendly Health Center staff? Read more.
On March 3, Rhodes College in Memphis, TN held their first Cooking Class. The idea came about at a Food Service Committee Meeting led by the student committee chair, Dan Schrader, during the fall semester. Read more.
Street Food is a concept developed by ARAMARK District Chef David Leicht, CEC AAC for the residential dining program at the CW Post Campus of Long Island University. Read more.
On behalf of the campus community, Catholic University's president, Very Rev. David M. O'Connell, C.M., delivered a special thank you to staff members for their tireless work during recent record-breaking snowstorms. Read more.
ARAMARK Higher Education is bringing the local pizza shop to campus with TOPIO'SSM, a new brand offering old-world style pizza that can be customized with modern flavors and spices. Read more.
With the new year came changes in the cafeteria - changes that the students have definitely noticed. Read more.
On-campus jobs are in high demand, but their variety can lead students to ponder which opportunities are the best choice. Read more.
The University of South Florida has been awarded fifth place in this year's national Most Vegetarian-Friendly Colleges contest. Read more.
A letter received on behalf of Scott Sieg'l, Senior District Manager in the Midwest. The writer, the Vice President of the Student Senate at Lake Forest University, thanks ARAMARK for the exceptional service. Read more.
NYU Dining helped meal plan members support Sustainability Day by giving them the opportunity to donate Dining Dollars to Million Trees NYC. Read more.
It is slightly embarrassing to admit that throughout my three semesters at Drew University, I can only recall eating at The Commons once or twice. While this is partially due to inconvenient meal plans for commuters, my own bias against cafeteria food and the unpleasant remarks made by other Drew students about Commons food have been the main forces behind my absenteeism. I must admit, however, that after participating in Drew's annual Thanksgiving Dinner, I walked away from The Commons full, humbled and pleasantly surprised. Read more.
ARAMARK Higher Education, a world leader in providing professional services to more than 600 colleges and universities in North America, has expanded its JamSM Rewards customer loyalty program for college students. The program engages students through prizes, online games and social networking, and rewards them for dining on campus. Read more.
University Business' online edition, officially announcing the "Dining Halls of Distinction" winners, is now live. Read more.
Not a day goes by when I, a first-year living on the Barnard Quad, don't overhear someone griping along the lines of, "The meal plan is so expensive. There's no way I'll eat over $2,000 worth of food this semester!" But contrary to popular belief, Barnard girls can get their money's worth on the unlimited meal plan. Read more.
A combination of the late night eatery, Nelly's, and a college-friendly diner, the new Shadow's is open for business - at the request of many hungry students. Read more.
Now that every Tom, Dick and Harry (or at least, every Laurent, Govind and Bobby) has his own upscale burger joint, it's rare that a new burger-themed restaurant really catches my eye. Read more.
Where can you feast on Italian, Indian and Middle Eastern cuisine and also learn about a variety of volunteer opportunities? Read more.
On campuses across the country, college students will find a new high-tech twist to a traditional favorite, and they have their fellow students to thank. ARAMARK has launched Burger Studio™, the first brand created entirely by students for ARAMARK. Read more.
Where can you feast on Italian, Indian and Middle Eastern cuisine and also learn about a variety of volunteer opportunities? At the University of Tennessee's Ready for the World Cafe, of course. Read more.
On September 9th, Vassar Campus Dining held its own Julie and Julia dinner featuring recipes from Mastering the Art of French Cooking, including crepes, classic onion soup, ratatouille and boeuf bourguignon, as well as many more dishes from the great Julia Child. Read more.
On September 17th, 2009, ECU teamed up with ARAMARK to host the 1st Annual ECU Farmer's Market, with a locally-grown feast that followed in Todd Dining Hall. The Farmer's Market took place at the bottom of College Hill Drive, and was open to all ECU students, faculty, and staff, as well as those outside the campus community. Read more.
ARAMARK has partnered with Carson-Newman College in Jefferson City, Tennessee to open and operate the Carson-Newman College Bakery. Read more.
Twenty-five students participated in ARAMARK's second Annual Hot Wing Eating Contest at Middle Tennessee State University's McCallie dining hall last Thursday. A crowd gathered to watch students participate in the contest, which rewarded the winner with a $250 cash prize for eating 15 hot wings in the shortest amount of time. James Perry, ARAMARK coordinating director, said having contests like these give students who don't have a meal plan a chance to see what ARAMARK does for the MTSU community. Read more.
Julius Jackson, director of catering for Tennessee State University Dining Services, won first place in the 8th Annual Top Chef competition hosted by the ARAMARK Corporation. Participants in the competition at the University of the South in Sewanee, Tenn., were given a mystery box of ingredients. Each chef had four hours to prepare a meal from prep to finish. Read more.
When the California Strawberry Commission challenged top ARAMARK chefs to create an innovative, nutritious menu concept using strawberries, many stepped up to - and filled - the plate with delicious and healthy creations. But Duquesne University's Anthony Marino took home the grand prize with his wildly original Cali Paradise Club Sandwich with California Strawberries. Read more.
Watch for best-selling health and lifestyle author Anne M. Fletcher, M.S., R.D., at a campus near you. Beginning in January, Fletcher will make appearances at ARAMARK-managed campuses across the country - just in time to help returning students with their "get healthy" resolutions. And she should know! Fletcher's latest book, "Weight Loss Confidential," is written from the perspective of young people who succeeded at losing weight and keeping it off. It's based on firsthand accounts from students and their parents about what works and what doesn't work for weight management. Read more.
Top ARAMARK chefs representing Belgium, Canada, Chile, Germany, Ireland, Japan, Korea, Mexico, Scotland, Spain, and the United States are preparing to embark on a multinational cultural journey of a lifetime, the 14th Annual International Guest Chef Exchange. All 25 have been awarded ARAMARK's highest culinary honor and, as International Guest Chefs, will now savor cuisine from the world's table and share their own talents with the diverse guests dining within ARAMARK's international on-site restaurants. Read more.
Everyone's looking for new ways to get more for their money these days. And with ARAMARK's all-new 5 Buck Meals coming to your campus food court, you're about to get some great bang for your 5 bucks. Read more.
ARAMARK recently expanded its partnership with the Culinary Institute of America (CIA), the world's premier culinary college, to increase its culinary talent through the CIA's prestigious ProChef Certification program. 40 chefs from ARAMARK Higher Education will complete the program, which began in 2008 with ARAMARK's Sports & Entertainment business. Read more.
Not only will you find ARAMARK at over 1,800 K-12 schools, colleges and universities across the country, we've also served at 14 Olympic Games since 1968.
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