Waynesburg University students returned to campus this fall to find several noticeable changes waiting for them inside Benedum Dining Hall. Over the summer, the space underwent a complete facelift, opening up the center of the area and adding a variety of new cooking equipment.

The most notable equipment upgrades are two new stove-top, plancha grills. According to John Rifkin, director of culinary for Elior, the parent company that now operates campus dining, the change is about bringing fresh flavor straight to students’ plates.

“We’re actually cooking raw ingredients, local ingredients,” Rifkin said. “This station is really hitting on all the senses.”

Along with the grills, the redesigned dining hall also puts an emphasis on student feedback. Waynesburg University President Douglas G. Lee noted that the project was built around focus groups, surveys, and other outreach efforts conducted before plans were finalized.

“Really, what we have here is a design that is student-based,” Lee said. “It’s exciting because it’s something that all of you helped us develop and conceive.”

That student input was also highlighted in a university press release. In an email statement, the Vice President of Institutional Advancement, Stacey Brodak, credited both donor support and student feedback as driving forces behind the project. 

“We have been very fortunate for recent donor support that continues to enhance our students’ experiences here at Waynesburg University,” the statement read.

One dining addition creating a lot of buzz so far is the made-to-order pizzas. Students can now customize their own pies with toppings ranging from pepperoni to pineapple to everything in between. The pizzas are precooked and then reheated in the oven with toppings, ready in just a few minutes.

Michelle Houston, food service director for Elior, said the goal was to give students the customizable experience they want and have come to expect. 

“We know that college kids are used to that made-to-order freshness,” Houston said.

Students have responded positively to the changes. Junior Tyler Richmond said the variety stood out immediately. 

“Personally, I love it,” Richmond said. “It’s cool how you can see them making food in front of you. I think the options are more spread open than last year.”

The enthusiasm is evident in the attendance. Dining staff reported serving more than 400 students during lunch on the first day of classes. Campus Chef Kyle Nagy said students are enjoying the new atmosphere. 

“The students love seeing us make the food in front of them, the aroma, the smells, the fresh pizza that comes right out. It’s great.”

Another key feature of the renovation is a dedicated area for students with food allergies or dietary restrictions. The “A-Zone,” as the dining hall calls it, now has its own oven, refrigerator, and expanded menu options.

“That is so critical to have that designated area,” Lee said. “But at the same time, to give it the same variety, the same quality, and taste of the food.”

Looking ahead, Lee is already planning another large project, in a three-story building to replace the empty Ray Hall. But for now, students have plenty to enjoy with a new and improved dining experience at the Benedum Dining Hall.