Gold Award—Residential Dining Special Event, large school

The Cruise Around the World Customer Appreciation event is Duke Dining’s largest event of the year, during which the stations at the school’s Marketplace dining venue are themed to represent different geographic areas like East Asia, Europe, New Zealand, Hawaii, the Caribbean, Italy, Bahamas and South America. The three-level dining center was transformed into a cruise ship where students could travel to eight different ports around the world to experience the flavors of those regions while experiencing a cultural, educational component and a gaming deck with interactive outdoor activities. As students entered Marketplace, they were greeted with island refreshers, leis, live steel drum music and a “passport” that mapped out their destinations. One lucky winner even won a Caribbean cruise for two!

Gold Award—Retail Sales-Single Concept/Multiple Concept/Marketplace, large school

The renovated Houston Market is brighter, more vibrant and has a better diversity of options and hours to accommodate even more students than its previous incarnation, and it plays a key role in reinforcing Houston Hall as a thriving student union on the Penn campus. The variety of new options include smoothies, hummus bowls, a carvery, a Mongolian grill, a brand-new coffee shop and a grab-and-go area devoted to highlighting the flavors of the globe.

Gold Award—Residential Dining Facility, large school

The new Rendezvous features over a dozen stations offering choices ranging from smoked and rotisserie meats from Forge 406 (pictured) and build-your-own burritos from De La Mesa to pizza, deli, international dishes and special diet selections at the Cross Roads station.

Gold Award—Residential Dining Facility, large school

The Foundry has eight dining concepts ranging from Piatto, a modern Italian kitchen featuring build-your-own pasta bowls, and the local-food-truck-scene-inspired Theory, which is housed in an actual shipping container and features small plate themed menus that rotate weekly, to Passport (pictured), featuring cuisines from around the world ranging from bibimbap and sushi bowls to custom-made fresh arepas, and the Kosher Bistro, Northern Colorado’s only certified kosher eatery, inspired by an old New York-style deli.

Gold Award—Retail Sales-Single Concept/Multiple Concept/Marketplace, medium school

Big Sky Burgers and Fries opened in the fall of 2018 at the University of Montana.

Silver Award—Residential Dining Concepts, large school

McMaster students and faculty enjoy a rotating daily menu at SMPL that features balanced meals made without Canada’s priority allergens. The concept has strict protocols around recipes and execution in which staff have received specialized training. Building on dining inclusivity and community, SMPL is a place where all students can enjoy a delicious meal no matter their dietary concerns or restrictions.

Silver Award—Residential Dining Special Event, medium school

The Lunar New Year celebration at UCCS took patrons on a culinary journey through six countries. The international menu was complemented by transforming the dining hall with red lanterns, traditional Chinese decorations and a booth with information and treats staffed by the campus Asian Pacific Islander Student Union.

Silver Award—Residential Dining Special Event, large school

Montana State held a special celebration event in one of its residential dining facilities last fall to celebrate the traditional Mexican holiday of Dia De Los Muertos.

Silver Award—Retail Sales-Single Concept/Multiple Concept/Marketplace, medium school

The Corey Union renovation allowed ASC Dining to create three distinct dining options for its guests: Greens & Grains offers a variety of signature salads, sandwiches, grain bowls and broth bowls where guests can build their own creations from the bowl up or choose a signature favorite; Pomodori (pictured) features fresh chicken tenderloin breaded in the station’s own recipe breading, plus pizza, pasta and the “Almost Famous” Cowboy Sandwich; and Union Station, which offers lattes, smoothies and gourmet local roasted coffee as well as grab-and-go items along with freshly made baked goods and its signature weekly Crazy Donut.

Silver Award—Retail Sales-Single Concept/Multiple Concept/Marketplace, large school

Created over five years ago, Fork in the Road is an educational tool that supports sustainable foods and regional cuisine from around the world. Whenever possible, truck staff members engage with local suppliers to source sustainably produced foods. Run by university students working with a full-time manager, the truck is a unique addition to MSU’s campus.

Silver Award—Catering-Special Event, small school

Phillips Exeter’s gala dinner mirrored the formal elegance established for its two-day celebration of the opening of the school’s new Goel Center for Theater and Dance. The menu provided its own culinary theater, with each course served in “acts” and the plating of the food reflecting the evening’s performance of A Midsummer Night’s Dream. For example, the moon, held a prominent place in the salad and main course offerings with an Asiago moon in Act One’s salad, and the Hen in the Woods and Acorn Squash Crescent moon (pictured) during Act Two’s main course.

Silver Award—Residential Dining Facility, large school

With its vaulted ceilings and Gothic arches, the century-old Suwannee Room is one of those historic college dining halls that evokes scenes of young men in coats and ties and young women in dresses sitting down to linen-and-silverware meals. Those venerable design touches remain but most everything else—especially the food—have changed drastically, thanks to a six-month renovation that brought Suwannee Room into alignment with 21st century college dining trends.

Silver Award—Catering-Special Event, medium school

The Meal at the University of Montana welcomed new students and their families.

Bronze Award—Catering-Special Event, large school

The OSU Catering team was eager to support the theme of the annual B1G10 Housing Officers conference, Big Ideas. Big Purpose. Upon arrival at the opening reception, guests experienced a towering ice carving (pictured) with the logos of all the universities in the Big Ten conference. Guests enjoyed a globally inspired menu and authentic experiences through handcrafted cocktails, flavors and trends and local foods highlighted through interactive chef-attended stations.

Bronze Award—Retail Sales-Single Concept/Multiple Concept/Marketplace, large school

The Tomato Wheel is a self-operated pizza concept created by Syracuse University Food Services in response to student feedback. It offers artisan-style pizza along with specialty wheels and twists. Dough and sauce are scratch-made and the unique pizza flavors are a result of customer suggestions.

Bronze Award—Residential Dining Special Event, small school

The Stevens Dining meal plan structure allows students to use a meal swipe at one of the participating off-campus Washington Street Wednesday vendors, which not only boosts meal plan sales and participation, but it also involves the local community and businesses. Pictured here is Senior Director Keith Marciniak and the family owned and operated staff of Benny Tudino’s, Stevens Dining’s first partner in the Washington Street Wednesday program.

Bronze Award—Residential Dining Concepts, small school

Rider debuted its new Teaching Kitchen in Daly Dining Hall last November with a competitive cooking competition, the Rider Food Challenge, which pitted teams of students led by Rider President Gregory G. Dell’Omo (pictured in white chef's coat) and celebrity chef Jehangir Mehta against one another to see who could create the best meal while incorporating a mystery basket of Thanksgiving-themed ingredients. The Teaching Kitchen was developed in collaboration with Rider’s new foodservice provider, Gourmet Dining, with the goal to expand food, culinary and nutrition literacy in a collaborative and team-building environment.

Bronze Award—Residential Dining Concepts, medium school

The Globe is an international cuisine concept with a five-week menu rotation located in Hope College’s Phelps Dining Hall. Through Globe and its sub-concepts—Taqueria, Za'atar and Dashi—management company Creative Dining Services strives to remind international students of flavors from home as well as to help execute a commitment to introduce all students to new foods and cultures. Pictured is a savory, authentic South Vietnamese-style pho with sliced beef and noodles served at Globe.

Bronze Award—Residential Dining Concepts, large school

[email protected] is a concept that builds on the growing popularity of food bowls with a diverse menu that can be customized by guests to satisfy any palette and dietary need. Pictured here (clockwise from top left) are the meatball, breakfast, macaroni and cheese, chicken shawarma and grains bowls.

Bronze Award—Retail Sales-Single Concept/Multiple Concept/Marketplace, medium school

Iggy's Market, operated by Parkhurst Dining, retails both grocery items and fresh scratch-made meals such as crabcakes (pictured with fresh asparagus and fresh-cut fries), hand-breaded chicken Parmesan, hand-tossed pizza, seasonal fresh vegetables and housemade desserts. The market section offers an assortment of grocery options such as snacks, frozen entrees, cleaning supplies, local products, health and beauty products and staples such as eggs, milk and bread. With a commitment to buying local, Iggy’s Market purchases over 20% of their products from local businesses, vendors, and partners.

Bronze Award—Residential Dining Facility, large school

When renovating Syracuse’s Brockway Dining Center, careful consideration was given to offer students a modern space where they can eat, study and meet with friends. Dining center highlights include a separate gluten-free food area, display cooking, a variety of seating, charging stations and a private student lounge where students can relax with friends.

Bronze Award—Residential Dining Special Event, medium school

Chef Jesse Mayer speaks to guests during the University of Montana Chefs Garden series.