You’ve got your ’Cuse T-shirt, ’Cuse sweatshirt and ’Cuse car decal. Now you can show Orange pride in your cooking too. Syracuse Salt Co. has partnered with Syracuse University’s Campus Dining team to create a trio of ’Cuse Flake Salts. The seasonings are officially licensed by Syracuse University and produced by Syracuse Salt Co. in small batches for maximum flavor.
Read the full story at Syracuse University News.
Syracuse University is home to more than a dozen registered dietitians spread across the David B. Falk College of Sport, Campus Dining, Human Resources, Athletics and the Barnes Center at The Arch. Recently, they started meeting as a cross-campus coalition.
The group came together through Molly Morgan, associate director of health and wellness for faculty and staff in Human Resources, who joined the University last year and quickly realized that dietitian colleagues were embedded across a range of schools, colleges and units.
Read the full story at Syracuse University News.
Grab your fish fry right on campus! Beginning Thursday, February 19 and continuing through Friday, April 3 (except March 6, 12, and 13), visit the Inn Complete every Thursday and Friday night and enjoy a delicious fish fry dinner. Credit cards, Meal Plan Dining Dollars, and ‘Cuse Cash are accepted.
Menu:
Fish Fry Dinner ($20 each, three for $50)
Fried Fish Sandwich ($15 each, three for $40)
On Friday nights, Syracuse University sophomore Max Vidakovic and his friends make the trek from their dorms to the Inn Complete — a renovated ski lodge-turned-restaurant on South Campus. For the group, it’s become a weekly ritual.
“It’s like, the best food you can get for your meal plan,” Vidakovic said. “I like how open it is as well. It’s a ski lodge. It hits the vibe really well.”
Read the full story in The Daily Orange.
Campus Dining has been busy. For the past several months, the leadership team, led by its four executive chefs, has been hard at work crafting a brand-new residential dining menu, set to launch in Spring 2026 at all six dining centers (Brockway, Ernie Davis, Shaw, Sadler, Orange, and Graham).
Chef Cahill and the culinary team began by listening to student feedback. They paid attention to what students have told them they want to eat, and they have worked hard to make sure that the latest culinary trends will be represented on the line at each meal.
We chatted with her about the process of putting the menu together and what students can expect when they return this spring:
What did you hear from students that helped you craft this menu?
Students asked for more variety, more authenticity, and more opportunities to explore new foods.
Previously, we offered four hot buffet styles (i.e., Indian food, Middle Eastern food), each with just one menu per week, four total menus. That led to a lot of repetition.
For spring, we’ve doubled the styles to eight, and each concept now features three distinct menus. That brings us to 24 unique menus rotating throughout the semester, six times the variety we’ve offered in the past. These concepts celebrate flavors from around the world and the comfort foods students are looking for: Thai favorites, an Italian fest, Mexican-style street food, pho or ramen bar, and American pub classics are just a taste of what they’ll find offered at dining centers. My goal is to give students more reasons every week to say, “I have to try that!”
We hear from students who are concerned about starting their day with a really well-balanced, healthy meal. What improvements should students expect at breakfast?
Breakfast and brunch are also stepping into the spotlight. I heard students loud and clear; they wanted more excitement in the morning. So, we’ve added creative new options, including dim sum every weekend!
Students can look for a featured item every day at breakfast and brunch, but that’s on top of the classic breakfast staples, including breakfast meats, eggs, and home fries. I don’t think we’ve ever launched anything as popular as the acai bowls – so those are definitely staying!
There are made-to-order omelets at many locations, along with the make-your-own waffles stations. And of course, students can still build avocado toast every day at the cold bar.
How about students with special diets and/or dietary restrictions? What enhancements should they keep an eye out for?
In a nutshell: lots more variety. The vegan station is now on a complete four-week rotating menu – students should especially look for new menu items at breakfast. And we’ve expanded the options; we want to make sure our students choosing vegan options can get a complete meal right at that station.
For students, faculty, and staff stopping in for lunch at the dining centers between classes – what’s new there?
At lunch, our main line will focus on global comfort foods, including a lot of options to build your own sandwich or bowl. For example, we’ll offer options to build your own salmon bowl, build your own po boys, or a New Orleans-style grits bowl. Our goal is to focus on nutritionally dense foods.
For lunches in select locations, students will be able to build their own pasta bowl every day. The stir fry menu has expanded to include Thai and Filipino options. And we’ll be rolling out new proteins for La Najarna – including beef barbacoa, back by popular demand.
What were your guiding principles as you were planning and writing the menu? What do you hope students try in the spring?
This menu has a strong foundation in wellness. Every recipe has been thoughtfully developed to provide nutritionally dense, diverse options that make fueling their bodies easier and more intuitive for students with busy schedules and full academic lives.
Most of all, I hope this menu sparks curiosity. I want students to feel encouraged to try foods they’ve never experienced before and to find new favorites. Food connects us, and this spring, I’m excited to help bring our campus together through bold, authentic flavors and a spirit of discovery.
