This article originally appeared in the Food print issue, in stands February 2025. It has not been updated and some information may be out of date.
As the University of Utah continues to expand its student population and on-campus housing, its dining services have adapted to meet increasing demand. Chartwells Higher Education, the university’s dining provider, plays a key role in shaping the campus food experience.
The Role of Chartwells in Campus Dining
Chartwells has been the U’s dining services provider for several years, overseeing the food programs across multiple locations on campus. The company is responsible for menu development, staffing and maintaining dining facilities.
With a commitment to providing a variety of meal options, Chartwells operates every dining hall and food location on campus, not including Panda Express or other branded, often local, options.
“We wanted to give a well-rounded food experience with different themes,” said Ken Ohlinger, campus executive chef. “Urban Bytes is built like a city street, with restaurants on either side, while United Table offers an international menu that rotates weekly.”
Food Sourcing and Nutritional Considerations
One key aspect of Chartwells’ operations is food sourcing. The company works with national and local suppliers to bring fresh ingredients to campus kitchens. While much of the food comes from broad line distributors, Chartwells also partners with regional distributors and producers to incorporate fresh, locally sourced ingredients where possible.
“A lot of our vendors and a lot of our specialty vendors include local supplies such as Beehive Cheese, Creminelli Meats and Wasatch Meats, where we get our Halal chicken from,” Ohlinger said.
Ohlinger also assured that food served in the dining halls and other campus locations is fresh and made from scratch.
“We make our rice, we make our beans, we make our braised meats, we do all of our chopping and dicing and those kinds of things,” he said.
In addition to ingredient sourcing, Chartwells emphasizes nutrition, particularly within specialized dining facilities such as the athlete dining hall. This facility operates under a different agreement, is fully funded by the athletic department and is designed to meet the dietary needs of student-athletes.
“The athletic department funds their dining facility, and we manage it,” said Chuck Weaver, resident district manager of dining services. “It’s focused on protein-heavy meals, with options tailored to athletes working with dieticians to meet specific nutritional goals.”
Fueling stations across athletic facilities ensure athletes always have access to snacks and hydration.
“The goal is to make sure athletes are never without food,” Weaver added.
Campus Expansion and Future Dining Facilities
With the university’s student population growing, with the goal to reach 40,000 students and 10,000 on-campus residents, Chartwells is adapting to meet increased demand.
The recent addition of the Epicenter dining facility was Chartwells’ “first big growth spurt,” serving approximately 750 students in on-campus housing, Weaver said.
“We adapted by expanding the meal transfer system to ensure students had access to food across campus,” he added.
Looking ahead, a new annex is under construction, set to house 1,400 students and a significant dining component. This facility will feature two large dining concepts.
“We don’t just replicate dining facilities; we build destinations,“ Weaver said. “Epicenter, the Student Union and Gardner Commons each have unique footprints. With the new annex coming, we’re introducing two large dining concepts: a national brand and an in-house brand, along with a market.“
Beyond dining halls, Chartwells is also assessing the role of shared kitchen spaces in residence halls. Some newer housing facilities, such as Lassonde Studios, feature well-equipped communal kitchens, which could offer additional food preparation options for students.
“We are looking at creating something similar to Hello Fresh,“ Ohlinger said. “Students can get these meal preps delivered and then make them in their common spaces, providing a sense of community.”
Addressing Dietary Needs and Inclusivity
Chartwells works closely with students to accommodate dietary restrictions and religious food requirements. The dining team collaborates with campus organizations to ensure that meals are available for students observing religious holidays.
“We focus on allergies, dietary concerns and religious requirements,“ Ohlinger said. “For Ramadan, Passover and other religious observances, we work with the respective communities to provide appropriate meals.”
For students with food allergies or dietary restrictions, Chartwells provides resources to ensure they can safely navigate dining options. QR codes throughout the dining halls link students to allergen information and direct them to dining managers who can assist with special requests.
