Dining Centers
Students, faculty, and staff are welcome to enjoy a meal at any of the six all-you-care-to-eat dining centers on campus – Brockway, Ernie Davis, Graham, Orange, Sadler, or Shaw.
Hours
Hours vary slightly by location, but each dining center serves three meal periods each day:
Weekdays:
- Breakfast: Open – 10 a.m.
- Lunch: 11 a.m. – 3 p.m.
- Dinner: 4:30 p.m. – Close
Weekends:
- Continental Breakfast: 9 a.m. – 10 a.m.
- Brunch: 11 a.m. – 3 p.m.
- Dinner: 4:30 p.m. – Close
Please note: While dining centers are open between meal periods, staff is preparing and changing over food for the next meal, which will result in fewer food options during those times.
Menu
The culinary teams in Campus Dining have created a refreshed rotating four-week dining center menu, accompanied by pop-up and special dining events sprinkled throughout the semester. Follow @sucampusdining on Instagram to learn more about our special events!
The daily menu crafted by Executive Chef Rick Leonardo contains composed meals—several choices of featured entrees and sides that complement each other, mimicking those typically experienced at home or sit-down restaurants. While the menu may vary slightly from location to location, it is substantially similar at the six dining centers:
Daily Menu and Nutrition Analysis
Accepted Payments
Every dining center accepts meal plan swipes (unlimited or block meal plans), Meal Plan Dining Dollars, ‘Cuse Cash, and credit or debit cards.
Sustainability
The Campus Dining team is working hard to meet the goals set by the University’s pledge to substantially reduce single-use plastics by the 2027-28 school year.
In dining centers, plastic takeaway cups and lids have been removed, and students are encouraged to utilize their own wide-mouth bottles and cups to take beverages to-go. Single-serve yogurts and non-dairy alternatives have been replaced with buffet-style bars, thanks to a new collaboration with Chobani (located just 60 miles from campus in New Berlin, New York). Individually packaged coffee creamers (and similar products) have been replaced by large-volume dispensers. Single-serve ice cream novelties have been replaced with large cartons, where students can scoop their own dishes, accompanied by an enhanced toppings bar.