Residential Dining Concepts

Any dining concept (e.g. bar, program, action station) housed within an all-you-care-to-eat facility, regardless of meal plan type. If you enter this category, you cannot also enter the dining facility category.

Submission Requirements

See Contest Rules and Contest Penalties for complete submission details and penalties if requirements are not met. 

• Page 1 must be a completed and signed Official Entry Form.
• Page 2 must be an Essay that contains a maximum of 200 words and explains, at a minimum, the campus dining program and a brief overview of the facility.
• Page 3 must be a Table of Contents that must follow the five Judging Criteria below, in order, and include page numbers.
• An Introduction for each Judging Criterion placed in order (maximum of 100 words for each criterion.) 
• Please note that points will be deducted if more than 12 photographs per Judging Criterion are submitted.

Judging Criteria 

Below are the five Judging Criteria that will be considered by the judges. Each bullet point must be addressed in your entry. Judges will be looking for items that convey creativity, atmosphere, nutritional quality, and variety.

1.   Menu (10 points)

• Actual menus are included.
• Menu is reflective of current dining trends and guest dining preferences.
• A variety of menu choices are available.
• New items are frequently introduced.
• Specials and monotony breakers are offered to enhance the menu.
• Menu options reflect seasonality of produce or locally sourced items.
• Menu promotes culinary exploration with flavors and/or products unique to the region.
• Food items are presented to ensure quality and food safety. Explain your food safety practices, including one temperature log (REQUIRED) and other documentation that can support your safety practices.

2.   Merchandising and Presentation (10 points)

• Food choices are presented effectively and look appealing to customers.
• Food presentation reflects a balance of color, texture, flavor, and temperatures.
• Food presentation is creative and attractive.
• The layout of the service area enhances flow of service and adds to overall ambiance.

3.   Marketing (10 points)

• Actual published materials or copies of materials used for marketing are included. (Maximum of five marketing pieces.)
• Published menu and materials are descriptive, informative, have a creative flair, and are polished in design and appearance.
• Informational signage provides customers clear guidance through food stations.
• Marketing efforts target all segments of operation’s clientele.
• Customers are surveyed on dining preferences and involved in recipe, menu, and product evaluations. 

4.   Nutrition and Wellness (10 points)

• Actual published materials or copies of materials used for nutrition and wellness are included. (Maximum of five pieces recommended.)
• Information is available regarding dietary options and nutritional content.
• Special dietary options (e.g., low-fat, vegetarian, and vegan) are regularly available.
• Nutritional counseling is provided on a consistent, inviting, and professional basis.  

5.  Additional Considerations (10 points)

Provide evidence as much as possible: 

• Hours of operation offer flexibility.
• Student employees have a direct role in the residential dining concept’s success.
• Selected sustainability goals are achieved when applicable. 
• There is an overall “wow” factor in the concept.  

TOTAL 50 Points Possible