Dining Hall celebrates grand opening in style
Freddie Titus, Vice President for Student Affairs, left, calls out to customers during the grand opening of Brooks-Shivers Dining Hall, Sept. 4. School administratorstook a shift behind the counters during the event. UP photo by E.J. McMillen.
Lamar Dining hosted the grand opening of the newly renovated Brooks-Shivers Dining Hall, Sept. 4. The event brought students, faculty and staff together for a day of food and activities.
LU President Jaime Taylor officially marked the completion of the summer-long renovation with the snip of the ribbon beginning the festivities.
President Taylor and first lady Stacey Taylor, along with members of the LU administration took shifts behind the serving stations. The Taylors served students fresh street tacos with a variety of toppings, while Chief Financial Officer Mark Robinson handled the custom ramen bar.
Freddie Titus, Vice President for Student Affairs, served up home-style roast beef at the “Taste of Home” station, and Chief Information Officer Patrick Stewart manned the grill, preparing the new Cardinal Cheesesteaks — a menu item that will soon be featured at Lamar University sporting events.
As they served their dishes, a rivalry sparked between Titus and Stewart. The guest chefs competed for attendees’ attention, trying to steal customers away from one another.
The renovations were met with praise from students who appreciated the refreshed design and expanded menu offerings.
“The food is really good, and I like it a lot,” Dallas Le, Beaumont junior, said. “It’s very spacious and the cooks are always nice.”
The grand opening also featured inflatables, games, and appearances by school mascots Big Red and Lu. Students and staff participated in prize giveaways and activities, including Plinko. Students from the art department drew custom portraits and offered a chance to make custom buttons.
The art students’ involvement extended beyond the opening, as some of them contributed to the dining hall’s design.
“We even worked with student graphic artists to design some of the new pieces,” Jennifer Melnychuk, Chartwells marketing manager, said.
The renovations were a collaborative effort between Chartwells Dining Services and Lamar University, aimed at enhancing the dining experience by creating a space that encourages socialization as well as nourishment, Bryce Sinclair, senior director of dining, said.
“We wanted students to have a space where they can form lasting connections while enjoying great food,” he said. “The ‘Social House’ concept reflects our desire to make this dining hall more than just a place to eat — it’s a place to connect.”
The impact of the “Social House” concept is already being felt by students.
“I think the new dining hall experience is wonderful,” Ciara Broussard, Nederland junior, said. “It’s very open, there are a lot more students, and I think it’s a great experience overall.”
Lamar Dining plans to continue refining the dining experience through menu innovation and future events.
For more information, visit dineoncampus.com/bigred.
