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Keeps Sodexo Dining Services Busy at California State University, San Marcos
From conference dining to new menus and meal plans, Sodexo's summer preparations help set the stage for a successful academic year.
Summer may bring a quieter campus to California State University, San Marcos, but behind the scenes, Sodexo's Dining Services team is hard at work. From serving conference attendees and welcoming incoming students to opening a new dining hall and introducing fresh menu offerings, the team spends the summer preparing for the fall semester while continuing to support the campus community.
One of Sodexo's largest summer responsibilities is providing meals for the many conferences hosted at the university. Under the leadership of Retail Manager Marcela Elliott, the dining team serves a wide range of groups, including youth programs and educational conferences. Every menu is carefully planned to accommodate food allergies, dietary restrictions, and individual preferences, ensuring guests of all ages can enjoy a safe and satisfying dining experience. Managing these details requires careful coordination and a dedicated team that keeps operations running smoothly throughout the summer.
This season also marks an exciting milestone with the opening of Kwíila Dining, the university's new nine-station dining hall. The new facility features a mesquite grill, wok station, and several additional dining concepts designed to offer students greater variety and flexibility. Kwíila Dining also introduces declining balance meal plans that allow students to use their meal plan dollars throughout campus dining locations while receiving discounted pricing when dining in the new facility.
As students explore the new dining hall, they will also experience an updated culinary program developed by Executive Chef Steven Anderson. Bringing more than 15 years of experience with Sodexo, Anderson has created a new three-week rotating menu cycle featuring different selections at every station each day. The goal is to provide students with fresh choices throughout the semester while encouraging them to experience the full range of dining options available.
Summer is also when many future Cougars have their first introduction to campus dining. During New Student Orientation, Marketing Manager Jason Solares and Marketing Intern Jasmine Trejo meet with students and their families at resource fairs, answering questions about meal plans, explaining dining locations, and helping incoming students become familiar with the services available before classes begin.
While guests are being served and orientations are underway, planning continues across every aspect of the dining program. General Manager Paul Reardon, Operations Manager Bernard West, and the management team spend the summer coordinating events, refining operations, preparing staffing plans, developing menus, and discussing ways to improve access to dining across campus.
Although much of this work happens before the first day of classes, its impact extends throughout the academic year. By the time students return to campus, months of planning, collaboration, and preparation have already taken place, ensuring Sodexo's Dining Services team is ready to deliver welcoming service, fresh meals, and an exceptional dining experience from day one.
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