Elior Collegiate Dining

Already fueling sales growth --- The launch of Oak & Ash, a chef‑driven Fabio Viviani Hospitality (FVH) BBQ concept at Clayton State University, is helping the refreshed Bent Tree Market deliver a 15% spike in sales the day after the March 17th grand opening! Oak & Ash offers Southern favorites including brisket, pulled pork, scratch-made sauces and more! Bent Tree offers extended hours, modern convenience, additional Pop-In concepts, keeping the menu mix fresh, flavorful and student focused - just steps away from where first-year students live! Congrats to Marketing Manager Nia Hanson (pictured) and Food Service Director Tajudin Jarallah pictured with Kimberly Campbell, Clayton Executive Director of Auxiliary Services. Please read more in the press release here: https://lnkd.in/ew2cYQYx #studentexperiences #BBQfoods #culinaryexperiences #boldflavors #studentfocused #modernconvenience

During National Nutrition Month, we’re celebrating our registered dietitians and the essential role they play in creating healthier lifestyles for students! Meet Brennah Groves, MS, RDN, LDN, CAT, the wellness dietitian at West Virginia University! Brennah's work directly supports our BeWell wellness philosophy—helping those we serve develop healthier habits, make informed food choices, and Discover the Power of Nutrition. Thank you Brennah! #registereddietitians #nutritionists #healthierlifestyles #healthandwellness #nationalnutritionmonth #collegeexperiences

Get to know Kaylie Brand, RDN, LD, CAT an essential member of our team who makes our students' experience healthier! We’re proud to celebrate our registered dietitians and nutritionists during National Nutrition Month—the experts who help us Discover the Power of Nutrition every day. Her passion, knowledge, and commitment to support the student wellbeing enriches our dining programs across the country in higher education! #nationalnutritonmonth #registereddietitians #culinaryexperiences #collegelife #studentexperiences #wellbeing #healtherlifestyles

BeWell at Bowie State University! Nutrition is key for students not just during National Nutrition Month, but all year long. So proud of the newest member of our team, Elior’s marketing coordinator, Leon Ajayi‑Porter, who led a nutritious tabling featuring chocolate peanut butter pumpkin bars — a delicious treat and a smart fuel choice. Why they’re a powerhouse snack: Pumpkin adds vitamins A and C to support immunity and eye health; Peanut butter provides protein and healthy fats to keep students energized and satisfied; and Dark chocolate contributes antioxidants that support overall wellness. Whole ingredients like this offer fiber for steady energy and better focus throughout the day! #nationalnutritionmonth #studentexperiences #collegelife #healthierfoods #nutritiousingredients #powerpackedsnacks

West Virginia University students are now Fueled—just in time for National Nutrition Month and this year’s theme, “Discover the Power of Nutrition.” Thanks to the Culinary, Nutrition & Marketing Team Kaylie Brand, RDN, LD, CAT, Kayleigh Gressang, RDN, LD, Brennah Groves, RD, Danielle Rudash, Marketing Manager and the WVU Hospitality Group who launched this exciting program at WVU Potomac State College and WVU Tech! Elior’s Fueled by BeWell is a sports nutrition program that fuels student athletes and active individuals, enhancing optimal nutrition for peak performance. Students enjoyed delicious and complimentary samples including chicken mango mojo, cilantro lime brown rice and Mexican roasted corn. #nationalnutritionmonth #sportsnutrition #studentathletes #optimalnutrition #collegeexperiences #culinaryexperiences

In honor of March’s National Nutrition Month, Elior Collegiate Dining is doubling down on helping students stay healthy, energized, and ready to learn. Our dietitians and nutritionists play a key role in supporting student well‑being—guiding menu development, promoting balanced choices, and making nutritious eating accessible on every campus. This month and all year long, we’re committed to giving students the tools, meals, and education they need to Discover the Power of Nutrition! #powerofnutrition #nationalnutritionmonth #wellness #dietitians #nutritionists #healthierlifestyles #studentexperiences

IN THE NEWS! Today’s students expect flavor, freshness, and food that reflects who they are. We are redefining the campus dining experience with chef‑crafted meals, global flavors, and wellness‑focused options designed for Gen Z’s tastes and expectations. Read more here: https://lnkd.in/etgR-nkU #GenZ #culinaryexperiences #chefcrafted #globalflavors #studentexperiences #wellnessfocused

At Albany State University (ASU), a proud Historically Black College and University (HBCU), our dining team brought moments to life with an elevated, table‑served Valentine’s dinner led by our new Executive Chef Jamal Sharrieff. Each dish—from steak or chicken Oscar to chateaubriand for two, seafood‑stuffed potatoes, brioche bread pudding, and vegan‑friendly cauliflower steak—was crafted with intention, genuine hospitality and passion for food! Inspired by his mother, Chef Jamal grew up cooking for his five younger brothers, sparking a lifelong passion for feeding others. Influenced by culinary legends like Leah Chase, he found his calling in higher‑education dining and loves sharing dishes like oxtails and jollof rice. He hopes students feel excited and eager for more. For him, Black History Month is about honoring those who paved the way and carrying that responsibility forward. His advice to future chefs: love what you do! #blackhistorymonth #chefinspired #culinaryexperiences #studentexperiences #diningevents #authentichospitality #specialeventcatering

Under the vibrant leadership of our new Director, Stephanie Robinson (pictured), Hinds Community College Community College in Raymond, MS, lit up campus with a full‑scale Mardi Gras celebration! Students enjoyed an incredible spread—highlighted by 500 scratch‑made Fasnachts crafted by Baker Elizabeth “Eli” Henry. A huge shoutout to Executive Chef John Hale and our amazing culinary team for bringing authentic Louisiana flavor to life with a feast that included: Creole-style pulled pork; Chicken & sausage étouffée over white rice; Maque choux and black‑eyed peas; Mini muffulettas; Bourbon BBQ sausage sandwiches; Cochon de lait po’ boys with fried dill pickles, tangy slaw & spicy remoulade; Voodoo and bayou pizzas; Beignets; Banana foster cupcakes; King cakes and Mardi Gras pound cakes! From scratch-made pastries to bold Cajun flavors, the dining team delivered a celebration that truly captured the spirit of Mardi Gras! #mardigras #studentexperiences #culinaryexperiences #celebrations #scratchmade

Celebrating dining teams during Black History Month. Today we spotlight the dining team at Savannah State University, Georgia’s oldest Historically Black College and University, recently featured on WTOC‑TV for quickly preparing to‑go meals and care packages to hold students over while dining halls were temporarily paused during unexpected winter storms. We’re grateful for the kind words from Samantha Hutchinson, Vice President of Business & Financial Affairs at Savannah State, who applauded the team’s fast pivot and unwavering partnership. “That kind of responsiveness and partnership matters, especially in moments like this. Hearing students share their appreciation in the local news segment was a powerful reminder that operational decisions, when grounded in care, make a real difference." Thank you to Savannah State’s dining team for showing what it means to be a true partner when it mattered most! View Ms. Hutchinson's full comments here! https://lnkd.in/eqk6mCCN #dedicatedteams #foodexperiences #successfulpartnerships #HBCU #studentexperiences #blackhistorymonth