Planning an elegant dinner for a world renowned personality, catering to executives from top companies, or featuring fresh and healthy meals for students, no challenge is too big for Stanford Dining.
Stanford, the 108 year old university has taken University dining to a new level and continues to set up new standards for the industry. Stanford Dining's efforts were rewarded this year by receiving the prestigious IVY 
Award. Stanford Dining is a division of Residential & Dining Enterprises (R&DE).
According to Eric Montell, Senior Associate Director for Student Dining and Catering at Stanford, the avant garde spirit of Stanford Dining is the result of a vision set up by Shirley Everett, Associate Vice Provost (R&DE) and Rafi Taherian, Executive Director. “The entrepreneurial spirit of the leadership team allows Stanford Dining to explore new grounds and continue to innovate”.
Photo: Karen Andrews
Stanford, with 15,000 students, 11,000 staff serves about 17,000 meals per day. In January 2005, it launched a Barilla branded program. “With Barilla on board, there has been a lot more discussion and interest in pasta on campus, especially among student athletes” says Montell. When it launched, pasta sales increased 100% at the new pasta exhibition cooking line and quickly became the most popular station.
Photo: Chefs Jeff Rosen and Raul Lacara
