Dining News

When leaders at the University of Richmond (UR) first began planning for students to return to campus in the fall of 2020, Terry Baker, executive director of dining services, was at the table. “We collaborated with everyone from health services to housing to ensure our students in quarantine or isolation had everything they needed,” Baker said. “Our focus on culinary excellence and exemplary customer service did not waiver during the pandemic.”

Distinct areas offer traditional favorites along with global cuisine and special diets with an emphasis on safety.

The National Association of College & University Food Services awarded the University of Richmond the grand prize in the category of “Retail Sales-Single Concept/Multiple Concepts/Marketplace” for Organic Krush café.

Blake Widdowson R'83 retires after 36 years with dining services.

University of Richmond chefs Cherelle Lewis-Seals, Nathan Hucks, Corry Comstock, and Peter Torneo won the silver medal in the team competition at the University of Massachusetts Amherst Chef Culinary Conference on June 10, 2022.

UR Dining Services received a “Gold” Loyal E. Horton Dining Award for Organic Krush.

When Karen Hensley played soccer in high school, her coach advised the team to maintain a very low-fat diet. In college she realized this practice was hurting her performance on the field.