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Legends of NC State Golf Tournament Scheduled for September 30

September 22, 2016 (Raleigh, N.C.) — The Lonnie Poole Golf Course will host the Annual Legends of NC State Golf Tournament Friday, Sept. 30, to celebrate members of the Wolfpack community who have made significant contributions to NC State athletics. Revenues from the tournament are used for continuous improvement projects at the Lonnie Poole Golf Course. Previous tournaments have helped fund new practice tees, bunker renovatoins, on-course restrooms and additional parking.

This is the fifth year the Legends Tournament has taken place. Platinum-level sponsors for the tournament include Bojangles/Tri-Arc Foods, Leerfield Sports Properties and Revels Turf & Tractor.

Fifteen Legends will participate, including Eddie Biedenbach, Charlie Bryant, Jesse Campbell, Greg Fishel, Terry Harvey, Matt Hill, Terrence Holt, Bob Hounsell, MIke Lombardo, Kelly Mitchum, Joe Ovies, Lou Pucillo, Koren Robinson, Mark Thomas and Dereck Whittenburg.

The Lonnie Poole Golf Course is a championship 18-hole public course and a functioning laboratory for research and teaching. Turfgrass Management, Professional Golf Management, Crop Science, Horticulture, Entomology and Plant Pathology programs as well as College of Agriculture and Life Sciences sustainability students all use the golf course in their studies and research. It is also home to NC State’s golf teams. The 22,000-square-foot, two-story clubhouse has a full-service restaurant, bar and catering, golf shop, in-door training facilities, club repair, locker and meeting rooms, golf cart storage, and many other amenities.

Gold sponsor is Coca Cola. Silver sponsors include ColorID, StateView Hotel, Shelco, Inc., EZ-Go Cards, NC State Campus Enterprises, Chick-fil-A, US Foods, Rodgers Builders, and NC State Dining. Bronze sponsors include NC State Bookstores (Wolfpack Outfitters), W.M. Jordan Company, Carolinas Golf Group, Summit Hospitality, and Gotcha Carts.

To learn more about the tournament, visit


NC State Makes List of Top 26 Healthiest Colleges in the U.S., an online resource dedicated to providing more than 9 million monthly readers with news and information on health and fitness, has named NC State among their list of the Top 26 Healthiest Colleges in the United States. This is the first year NC State has made the list.

Colleges across the nation were evaluated based on several surveyed categories, including collegiate dining programs, health services, recreation and fitness resources. Often referred to by other publications when ranking colleges, the list aims to identify 26 colleges excelling in health and wellness opportunities on campus.

NC State’s ranking on the list can be attributed to the dedication of the leadership staff within NC State Dining, University Recreation and Student Health Services. We are joined on the list by other schools dedicated to promoting wellness initiatives on campus and creating healthy environments for students, faculty and staff.

Throughout NC State Dining operations, we place a special emphasis on fresh foods and wellness, such as the Dietitian’s Dish and Wolf Approved programs, to help students pursue a healthier lifestyle that can be embraced after their time at NC State. University Recreation received accolades for the impressively updated Carmichael Gym, which is the hub of physical activity and wellness on campus boasting over 350,000 square feet of recreation and fitness space. Additionally, NC State has over 20 acres of recreational field space for sports and leisure, 150 group fitness classes per week, small group training, personal training, lifestyle modification programs, wellness workshops an impressive aquatic center and rock climbing wall.

In 2015, NC State became one of the inaugural 20 colleges and universities to participate in First Lady Michelle Obama’s Partnership for a Healthier America (PHA) Healthier Campus Initiative. The Healthier Campus Initiative encourages healthier options among students, faculty and staff on campuses across America. In less than a year, NC State became the first campus in the nation to successfully complete the Healthier Campus Initiative, implementing all 23 guidelines two years ahead of schedule, solidifying NC State’s commitment to student nutrition and wellness.

This list of the healthiest colleges is perennially a big hit with Greatist’s audience, because many of their readers are college age with a keen focus on their own health and wellness. They grade over 150 nominated schools on everything from nutrition and physical activities to mental and sexual health offerings.The full list of the Top 26 Healthiest Colleges can be viewed online at

Campus Enterprises is the lead division for retail and hospitality on the NC State University campus. For more information, contact Lindsay Hester, Marketing Manager, at 919.513.0543 or via email at


NC State Celebrates Healthy Campus Week September 19-23

Healthy Campus Week (September 19-23) will be a celebration of healthy living at NC State. As a national leader in healthy campus initiatives, NC State Dining will highlight healthy eating on campus this week with a series of planned and surprise events promoting healthier lifestyles for students, faculty and staff.

In a joint endeavor, NC State Dining, University Recreation and Student Health Services have partnered to promote various events throughout the year, culminating in the sponsored events during Healthy Campus Week. NC State Dining’s Director of Nutrition and Wellness and Registered Dietitian, Lisa Eberhart, emphasizes these events are focused on raising awareness that can continue throughout the year.

“We want Healthy Campus Week to become Healthy Campus ‘Year’ for our students, faculty and staff. This week is about promoting healthy habits that will hopefully carry on long term. This initiative is a great starting point,” said Eberhart.

Events will include healthy cooking demonstrations by chefs from Barilla Pasta and Dannon Yogurt that encourage students, faculty and staff to make healthy choices when preparing meals. Interested participants can also look for surprise events by following NC State Dining on Facebook, Twitter and Instagram or by searching #HealthyCampusWeek. Other events include interactive exhibits and group fitness classes around campus provided by University Recreation.

In addition, NC State Dining is scheduled to make an exciting announcement in association with University Recreation and Student Health Services on Tuesday, September 20 at 3:30 p.m. on the Stafford Lawn at Talley Student Union.

Monday, September 19: Healthy Cooking Demonstration by Barilla Pasta
Fountain Dining Hall | 11 a.m. – 2 p.m.
On the Oval Culinary Creations | 5 p.m. – 7 p.m.

Tuesday, September 20: Healthy Cooking Demonstration by Barilla Pasta
Clark Dining Hall | 11 a.m. – 2 p.m.

Wednesday, September 21: Healthy Cooking Demonstration by Dannon Yogurt
1887 Bistro | 3 p.m. and 4 p.m.
Free saucepan to the first 15 participants in each class.

Friday, September 23: Group Fitness Class- Partner Power Hour Workout
Carmichael Studios B/C | 5:30 p.m.
Register at

To learn about surprise wellness activities throughout the week, follow @WellFedWolfpack and #HealthyCampusWeek on Instagram and Twitter.

The Healthier Campus Initiative started in 2014 as part of First Lady Michelle Obama’s Partnership for a Healthier America (PHA) program. Since then, NC State as well as 43 other universities across the nation have pledged to uphold a set of 23 guidelines designed to create healthy environments for students across America.

In 2015, NC State was the first university in the nation to complete and carry out all 23 guidelines for PHA’s Healthy Campus Initiative. Additionally, our beloved mascot, Mr. Wuf holds PHA’s 2015 title of Healthiest Mascot. NC State Dining has also recently been recognized as one the Top 10 Gluten Free Colleges by Udi’s Gluten Free and Top 50 College Dining Experiences in the U.S. by College Rank.

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State campus. For more information on NC State Dining’s Health and Wellness program visit or contact Lisa Eberhart at 919.513.5310 or


Welcome to the Wolves’ Den


For decades, the Vet School Cafe has served the College of Veterinary Medicine. It closed in May for renovations and opened August 22 under a new name — The Wolves’ Den — with a fresh new menu and modern serving area fitting of a world-class institution.

Located on the lower level of the Small Animal Hospital at the College of Veterinary Medicine, the restaurant offers fresh, made-to-order lunch options including salads, wraps, paninis and a rotating chef’s special. Along with these made-to-order selections, vegetarian and vegan items are also be available.

The new chef’s special will rotate weekly and includes brand new menu items, such as:

  • Made-to-order pasta selections
  • Custom burritos, quesadillas and pork carnitas
  • Asian specials including sesame chicken, General Tso’s chicken, and spring rolls

The Wolves’ Den serves lunch Monday through Friday from 10:30 a.m. to 2:00 p.m. In addition to its delicious lunch menu, the Wolves’ Den is now offering breakfast Monday through Friday from 7:00 a.m. to 9:30 a.m. Breakfast selections include a variety of made-to-order biscuits and wraps. Acceptable forms of payment include Meal Credits, Dining Dollars, cash, debit or credit.

The new restaurant also accepts pre-orders through the Tapingo app. Tapingo is a popular mobile ordering app that allows guests to place their order and pay in advance, while skipping the line altogether. Guests receive a text notification from Tapingo when their order is ready for pick up at Wolves’ Den. Tapingo is available on the App Store and through Google Play.

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State University campus. For more information, contact Jennifer Gilmore at 919.513.3017 or via email at


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Talley Student Union Team Recognized for Outstanding Facility Design

NC State Student Centers, MHTN Architects, Duda | Paine Architects, and Cooper Carry, Inc.  have been honored by the Association of College Unions International (ACUI) with a 2016 Facility Design Award for the  renovation and expansion of Talley Student Union. The award was created to encourage and recognize excellence in the design of student-centered facilities that support campus community building and student success.

NC State Student Centers accepted the award along with the design team on Tuesday, March 22 at the ACUI National Conference in New Orleans, Louisiana. ACUI is a nonprofit educational organization that brings together college union and student activities professionals from hundreds of schools in seven countries.

“We strive to create a clean, safe and welcoming environment for all campus community members,” said Tim Hogan, NC State Student Centers director. “Visitors and colleagues have come from around the globe to see our facility as they consider their own unions.  Receiving this award is an honor and stands as a model for blending community and academics.”

Talley Student Union is not only a place for programs and performances, but also serves an important role as a campus healing space as students have gathered for vigils honoring the lives of fellow Wolfpack members.

The design and operations team engaged a diverse array of stakeholders and partners, each adding their own invaluable input in the development of flexible and inclusive spaces. Students were consulted heavily and included in the design process to ensure that their needs were addressed.

“Diversity isn’t just a buzzword, it interweaves in everything we do,” added TJ Willis, assistant director of the NC State Student Centers. “Diversity of thought, perspective, person and space. It’s in everything.”

In addition to serving as a campus connection point the facility was also designed with sustainability in mind. The  U.S. Green Building Council recently designated the building as a Leadership in Energy and Environmental Design (LEED) certified building at the Silver level. Reusing materials from the previous structure reduced costs and landfill waste associated with building an entirely new student union.

NC State Student Centers is a service of Campus Enterprises, the lead division for retail and hospitality at NC State. Learn more at


NC State Ranked Among Top 50 Best College Dining Experiences

College Rank, a website dedicated to evaluating and ranking college life and academics, has released a list of the Top 50 College Dining Experiences, with N.C. State University listed at No. 31. Hundreds of college dining programs across the nation were evaluated based on several categories, including versatility, health and wellness. In addition, sustainability efforts and accommodations for students with special dietary needs were also considered in the ranking process.

NC State Dining was ranked at No. 31 for its commitment to sustainability through waste reduction, special events at the dining halls, and nutrition program initiatives. For a small, one-time fee, students can purchase a reusable eco-friendly to-go container, which can be traded for a clean container at the next visit. Alternatively, students may return the container in exchange for a token to redeem at the next to-go purchase. NC State also participates in recycling, composting, recycling cooking oil, trayless dining, and other waste-reduction practices. The dining service hosts special events each year, such as the Thanksgiving Feast, Farm Feast, and All-Carolinas meals. Clark and Case dining halls each have an online menu, complete with nutrition and common allergen information. To better enable sick students to stay quarantined and comfortable, get-well meal kits are readily available and stocked with non-perishable food items and drinks.

The full ranking can be viewed online at College Rank ( began in 2014 with a mission to help potential and current students navigate the labyrinth of higher education choices in the United States.

Campus Enterprises is the lead division for retail and hospitality on the NC State University campus. For more information, contact Lindsay Hester, Marketing Manager, at 919.513.0543 or via email at

kelly bellmore

NC State Dining Chef Wins ACF Southeast Region Pastry Chef of the Year

Executive Pastry Chef Kelly Bellmore was awarded the 2016 American Culinary Federation (ACF) Southeast Region Pastry Chef of the Year. The competition pitted Bellmore against Zebulon Berry, pastry instructor at Savannah Technical college, in a competition to prepare four portions of a cake-based dessert for judges in under two hours. The event was held January 30 at Le Cordon Bleu College of Culinary Arts in Atlanta, Georgia.

At the regional competition, Bellmore received the highest overall score for her banana chiffon with milk chocolate ganache, caramelized banana, feuilletine coconut crunch, coconut milk chocolate and cardamom sherbet. The title earns Bellmore a spot to compete for the ACF Pastry Chef of the Year competition at the Cook, Craft, Create Convention and Show, July 15-19 in Phoenix, Arizona.

“The ACF Pastry Chef of the Year competition recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field, and has helped educate others by sharing skills and knowledge,” said Randy Lait, senior director for hospitality services at NC State. “Kelly certainly fits that bill and we are proud to see her recognized at this level for her talent and dedication to the craft.”

NC State Dining is a service of Campus Enterprises, the lead division for retail and hospitality on the NC State campus. For more information, contact Lindsay Hester at 919.513.0543 or via email at

Carol Johnson Poole Clubhouse at Lonnie Poole Golf Course.

NC State Golf Course Clubhouse Earns LEED Silver for Sustainability

NC State’s Carol Johnson Poole Clubhouse, located at the university’s Lonnie Poole Golf Course, has received national certification for sustainability.

The building, which opened in February 2014, achieved Leadership in Energy and Environmental Design (LEED) at the silver level.

The nearly 30,000-square-foot clubhouse includes a golf shop, indoor player development and instructional space, the Terrace restaurant, men’s and women’s golf team facilities, and teaching areas for NC State’s PGA Golf Management and Turf Management programs. The clubhouse anchors the 200-acre, 18-hole championship golf course, which has earned Audubon International Certification for natural habitat preservation and ranks among the top 25 collegiate golf courses in the country.

“A LEED Silver certified clubhouse is the perfect complement to an Audubon International certified golf course,” said Liz Bowen, a University Sustainability Office program coordinator specializing in the university’s built environment.

The clubhouse features sustainable building materials, low-flow plumbing fixtures, bike racks,  indoor storage and charging stations for approximately 80 electric golf carts, and dedicated parking signage that encourages sustainable travel. Like the golf course, the clubhouse uses native vegetation and landscaping that require less water and no permanent irrigation system.

“The golf course and clubhouse reflect NC State’s core sustainability values,” said Dan Adams, associate vice chancellor for NC State Campus Enterprises, which oversees the management of the facilities. “We are on the forefront of a national trend toward creating recreational spaces that not only minimize the impact to the environment but actually enhance and support the wildlife and ecosystems.”

During construction of the clubhouse, robust recycling efforts minimized waste sent to local landfills and low-VOC paints and sealants were utilized, contributing to improved indoor air quality. Designated recycling storage areas within the building allow convenient access to campus recycling initiatives and shingles with high solar reflective properties contribute to lower heat island effect.
The clubhouse is the tenth university building to achieve LEED certification.

fong oleary

The State Club Restaurant at the Park Alumni Center Attracts New General Manager and Celebrity Chef

Chris O’Leary, former food and beverage manager with ClubCorp, and Gerry Fong, winner of the 2014 Season of Food Network’s “Cutthroat Kitchen,” have joined the State Club Restaurant at the Park Alumni Center at NC State.

O’Leary and Fong joined the State Club Restaurant to provide new leadership and expertise after management and operation of the space was transferred to Campus Enterprises to serve the needs of the State Club, a private dining club operation with more than 400 members. While dinner and special events at Park Alumni Center remain exclusive to State Club members, the State Club restaurant is now open to the public for lunch MondayFriday from 11 a.m. – 2 p.m. Meeting and event spaces within the Park Alumni Center can now be rented without a membership.

“We are excited to have Chris O’Leary join our team as General Manager to help us provide the highest level of guest services at the State Club.  Executive Chef Gerry Fong, well known for his exciting approach to culinary innovation, will lead the kitchen team for the restaurant and catering production for business meetings, weddings, and alumni social events,” said Dr. Dan Adams, associate vice chancellor for Campus Enterprises, NC State’s lead division for retail and hospitality.

O’Leary most recently served as food and beverage director of the Cardinal Club, then Devil’s Ridge Golf Club through his employment with ClubCorps. He began his career in the club industry working as a sous chef for Greenwich Country Club in Greenwich, CT, moving to Boca Raton, Florida in 2003 as chef de cuisine for the Clubroom Restaurant at the Boca Raton Resort and Beach Club. After a stint in the senior living industry, he served as banquet manager for Prestonwood Country Club from 2007 to 2010 before joining ClubCorp.

“It is a real honor to join NC State as the general manager of the State Club Restaurant. I am looking forward to working with a very talented chef in Gerry Fong, and a seasoned food and beverage team to surpass all of our members and guests expectations.” said O’Leary.

Fong is a graduate of the Culinary Institute of America in Hyde Park, N.Y. He grew up in the restaurant business, working alongside his parents in their three Chinese restaurants in Laurinburg, N.C. Having apprenticed at the Ritz Carlton in Half Moon Bay, CA and other fine establishments, Fong settled in the New Bern area where he has worked in a variety of settings including The Flame Catering Company and Persimmons Waterfront Restaurant. He was voted one of the top 100 chefs in North Carolina in 2014 and was the winner of the Fire in the Triangle – Competition Dining 2013 statewide event. He became well known for his success as the last chef standing on Food Network’s “Cutthroat Kitchen” in 2014, winning the event with a homemade key lime pie.

“I came to the State Club to work with a fantastic group of chefs. They also use an abundance of local products, which is important to me,” said Fong.  “We are taking a fresh approach with familiar products added to new concepts bring the highest level of exciting food to the NC State campus.”

Campus Enterprises is the lead division for retail and hospitality at NC State University. For more information, visit

8th Annual T-Shirt Design Contest

NC State Bookstores EIGHTH ANNUAL T-Shirt Design Contest

Win big, help the Pack!

Our grand prize winner will receive a $250 shopping spree at WOLFPACK OUTFITTERS!


The grand prize shirts will be seen for sale at Wolfpack Outfitters! We will announce the winners at our BIG REVEAL (date to be announced).

Judging & Voting
Once all of the designs have been submitted, a panel of judges will select several of the top designs. These designs will become semi-finalists and will go on to university-wide voting. University wide voting will be taken into consideration when selecting the winners.
Semi-finalists will be selected based on the following criteria:

How well the design/slogan reflects NC State University.
Whether the design/slogan is eye-catching, powerful and unique.
Whether the design/slogan is in keeping with the university’s code of conduct.
Compliance with trademark licensing regulations.


· Students may submit as many designs as they like within the deadline period.
· By submitting a design for consideration, you confirm that to the best of your knowledge, the design you are
submitting is your own original work and that no other persons or parties can claim ownership.
· Any designs that do not win the first year may be resubmitted the next year(s).
· The design will be screen-printed on the front of a cotton t-shirt. Two-sided tees will also be considered.
· You may use up to two ink colors with the fabric color as a third color.
· Designs must include logos from NC State University only. Logos from other schools are not allowed.
· Designs should be submitted electronically via email. Hard copies of hand drawn art are also acceptable.
· The contest is open to current NC State students only.
· The design competition is an annual event held each spring semester.
· All entries become the exclusive property of NC State Bookstores.
· NC State Bookstores reserves the right to modify and amend these guidelines at any time without notice.


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