Kimball Takes Home The Bronze for Residential Dining

College of the Holy Cross’ Kimball Dining Hall has received the bronze award from the National Association of College and University Food Services (NACUFS) in the annual Loyola E. Horton Dining Awards. The award was named for the NACUFS founder, past president and highly regarded innovator and celebrates exemplary menus, presentations, special event planning, and new dining concepts. The recognition provides an avenue for sharing ideas and creative presentations in campus dining services.

Kimball was entered in the category  “Residential Dining Concepts” and placed third out of fourteen entries. The College’s main dining hall was judged on its menu, merchandising and presentation, marketing, and nutrition and wellness among other categories.

"Being recognized as one of the top Residential Dining Concepts in the country is such an honor,” says Linda Nardella, dining director. “It's so rewarding to see how we compare to other top dining programs in the country—especially now that we're learning how important dining can be during the college decision making process. It also helps to validate all of our hard work. The Kimball renovation was so much more than the physical transformation of the space and this award is a tribute to the entire dining team's dedication to making Holy Cross Dining a leader in the industry."

Kimball’s Dining staff entered the competition after a three month renovation that enhanced and revitalized the kitchen last summer. The only “all-you-care-to-eat” dining location on campus is now equipped with many cook-to-order stations that offer handcrafted deli sandwiches, classic/entrée, breakfast, stir fry, brick oven pizza, and grilling station. For something sweet, the eatery offers dessert selections from the Kimball Sweet Shoppe an on-campus bakery and a fruit and yogurt bar with granola. The redesign provided Holy Cross the opportunity to expand its sustainability efforts, increase variety of foods offered, and better accommodate the changing needs and interests of the students.

NACUFS was founded in 1958 to help encourage and support colleges and universities in their efforts to provide their communities with the best food service possible. Today NACUFS has members from more than 550 higher education institutions across the country.