Mission Statement  I  Sustainable Services  I  Memberships  I  Awards

About Us

Read about our DREAM. (pdf)

Dining Services is a not-for-profit auxiliary set up to serve the students, faculty and staff of the University of San Diego. USD Dining annually allocates earnings back to the University of San Diego and its students.

We are passionate about the food we provide for you each day. Our team includes staff who have been serving the USD community for as many as 35 years; chefs trained at world-renowned schools such as the Culinary Institute of America, Johnson & Wales, and the California Culinary Academy; and a management team that is dedicated to creating enjoyable meals and services for each and every customer.

Our nationally recognized, award-winning dining program includes eight unique retail locations, the Main, Faculty and Staff Dining Rooms, athletic concessions, and the Banquets and Catering department. We are proud to also provide conference services and meals for the Manchester Child Development Center.

Mission Statement

To support and enrich campus life by providing an exceptional dining experience for the University community and its guests.

  Our Motto:

  Great food
  Utmost quality
  Enjoyable environments
  Superior service
  Teamwork

 

Sustainable Services

USD Dining Services is dedicated to meeting the challenge of offering fresh, wholesome foods and to do so in a way that supports local food sources, considers the environmental impact of our decisions and guarantees healthy alternatives in each of our restaurants. We look forward to working with students and faculty as we move forward in meeting this challenge.

Reduce, Reuse, Recycle: all cardboard is recycled, all napkins within the dining units are made from recycled content. Recent dining print pieces (including the '07 'work for dining' postcards and 'meal plan' fliers) were printed on recycled paper. Dining Services is also part of the newly-formed university-wide committee to address the need for additional recycling options on campus. Recyling info: on-campus and off-campus.

Trans-Fat Free: Dining Services has been trans-fat free since the fall of 2005. We now use a unique zero-trans fat, canola-corn oil blend that is low in saturated fat, has no greasy aftertaste and contains zero grams of trans-fat per serving. The used oil is recycled, and much of it is also turned into biodiesel. Read all about it here.

Organic Options: Organic items are featured in both of the new cafes that opened in the fall of 2007, Bert's Bistro and Missions Café. Additional organic options are in the plans for other locations.

Coffees with a Conscious: Aromas, La Paloma and Bert's Bistro feature alumni-owned, locally operated, Ryan Bros. organic coffee. The Bakery and Missions Café offer Peerless Coffee & Tea certified Fair Trade coffees.  

What does Fair Trade mean?  

Fair Trade occurs when the grower receives a fair price for his/her coffee. Peerless Coffee & Tea has been a passionate supporter of fair trade for many years. They contract with growers to buy their entire crop at a premium if the following criteria are met: (1) The quality is Peerless quality, (2) The workers are treated, housed, fed, educated, and paid above average levels, and (3) The surrounding environment is treated with the respect it deserves.

Memberships:

- National Association of College & University Food Services (since 1982)

- California Restaurant Association (1997)

- National Association of College Concessionaires (2000)

- College and University Resource Board/HPSI (2000)

- National Association of Convenience Stores (2001)

NACUFS Awards:

National Association of College & University Food Services

Award	Dining Area	Category/Employee	Year
Loyal E. Horton Dining Award - 2nd Place Silver	Banquets & Catering	Catering Special Event	2004
Loyal E. Horton Dining Award - Grand Prize and 1st Place Gold	Banquets & Catering	Catering Special Event	2002
Loyal E. Horton Dining Award	Aromas	Retail Single Stand Alone Concept	2001
Loyal E. Horton Dining Award - 2nd Place Silver	Banquets & Catering	Catering Special Event	1999
Student Employee of the Year Award	Torero Grille	Christopher Brusca	1997
Loyal E. Horton Dining Award - 1st Place Gold	Aromas	Specialty Restaurant / Shop	1996
Student Employee of the Year Award	Main Dining	Noelle Starek	1993
Loyal E. Horton Dining Award - 1st Place Gold	Main Dining	Residence Hall Dining Standard Menu	1991
Dining Idea Exchange Award - Grand Prize	The Marketplace and Torero Grille	Retail Cash Sales Standard Menu	1990
Dining Idea Exchange Award - 1st Place	The Marketplace	Specialty Restaurant / Shop	1990
Dining Idea Exchange Award - Grand Prize	Banquets & Catering	Catering Standard Menu	1989
Dining Idea Exchange Award - 1st Place	Banquets & Catering	Catering Special Event	1989
Additional Distinguished Awards and Honors:
Award	Employee	Title	Year
California Restaurant Association Manager of the Year	Ruth Silva	Manager	2005
Student Affairs Thomas F. Burke Employee of the Year (Staff)	Mariana Djaja	Unit Leader	2004
Student Affairs Thomas F. Burke Employee of the Year (Administrator)	Rudy Spano	Director, Dining Services	2004
USD Administrator of the Year	Rudy Spano	Director, Dining Services	2001
USD Employee of the Year	Te Thiessen	Executive Assistant, Dining Services	1997
USD Employee of the Year	Lupe Cardenas	Assistant Cook	1993
California Restaurant Association Employee of the Year	Jose Cardenas	Principal Cook	1992
Cordon Bleu Food & Wine Society of London England (La Jolla Chapter)	Finest Dinner of the Year Award	Banquets & Catering	1992