Holy Cross Dining has received top honors in this year’s national Loyal E. Horton Dining Awards contest, receiving Gold and the Grand Prize for the newly constructed Science Café.
The contest, sponsored by the National Association of College and University Food Services (NACUFS), chose the Science Café out a pool of 140 different projects from colleges and universities across the country. Holy Cross Dining received their awards at the national conference held in Boston last month.
“In college and university culinary arts, the ultimate professional tribute is a NACUFS Loyal E. Horton Dining Award,” says Linda Nardella, director of dining services.
The Science Café won in the category “retail sales – single concept,” in which entries were judged on menu and meal, facility design and merchandising, marketing, and nutrition and wellness.
“It is a great honor to be recognized by our peers in this way,” shares Martin Dudek, assistant director of dining and NACUFS northeast region president from 2009-11. “We put our heart and soul into all of our dining operations and to be recognized for all of that hard work is incredible.”
The Science Café, located in the Integrated Science Complex, features an eclectic and health conscious menu combined with an open and beautiful space. Menu favorites include: The Bialy breakfast sandwich, handcrafted soups, and hot naan Panini sandwiches.
“Our customers love the healthy, fresh, wholesome ingredients and the sustainability focused menu featuring seasonal, locally sourced foods,” explains Nardella. “Putting sustainability front and center on the menu was essential. This award confirms what the College community already knows—the Science Café has real chemistry. The beautiful design, exciting menu and energetic staff combine to create the most popular spot on campus.”
Holy Cross Dining also recently renovated CB2, a popular coffee bar in Stein Hall, which touts an expanded menu including coffees, teas, pastries, and grab-and-go items such as salads and wraps; ample seating; and wifi.
This year, Holy Cross Dining will welcome a new chef, George McHugh, a graduate of the Culinary Institute of America, who comes to the College from Rivier University and has more than 20 years of professional cooking and management experience. Holy Cross Dining will also prepare for major renovations to Kimball Hall, which will begin in June of 2013.
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.
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Holy Cross Dining Receives Top Honors at National Conference
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