Campus Enterprises | University Dining
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University Dining is committed to giving our students, staff and guests
a place where they can relax, connect and fuel their minds and bodies
for academic success.
To that end, we have invested in our dining program on multiple fronts, renovating and expanding several locations on main campus and adding the first permanent, full-service, public dining operation on Centennial Campus: On the Oval Culinary Creations. We’ve created a menu mix across campus that provides more variety than ever. Our team of 13 professional chefs ensure that every bite is delicious.
Our facilities, nutrition programs and sustainability efforts are regarded as being best of the best among our peers. As one of the “Top 15 Healthiest Non-Commercial Foodservice Operations in the Country” (FoodService Director Magazine) and “Innovator of the Year” (Food Management Magazine), we take pride in being on the forefront of college dining.
Our “My Roots at NC State” sustainability program brings local foods into our dining halls and promotes our green initiatives, mostly aimed at reducing waste and energy usage. And our inaugural participation in the Healthy College Initiative has solidified our position as a leader in putting our students’ health and wellness first.
We are proud of our efforts to nourish our campus, and we’ll continue to look for ways we can improve our program in the coming years.

Connect with us!

On the Web:
By Email:
By Phone: 919.515.7012
In Person: Visit our website for a complete listing of dining locations, options and hours of operation.

Managing Director

Shawn Hoch

Phone:  (919) 513-7854

Did you know?

  • We have more than 8.600 students on a meal plan. We serve faculty, staff and campus guests, too.
  • We accommodate group visits, ensuring they are served in a timely manner so they can return to their campus program.
  • We have more than 30 locations across campus, including dining halls, restaurants, cafés, convenience stores and vending machines.
  • Of the food we serve in dining halls, 28 percent is procured locally.