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Culinary Gold Standards

Rows of plated salad, fancy dessert, and chef at carving station

Loyola Dining's cooking methods focus on fresh, local, non-processed ingredients to ensure maximum flavor, nutrients, and freshness.

  • Guests can always find a meal free of the top 9 allergens and gluten.
  • We don’t use corporate menus. Our on-site chefs create a customized program for each of our partner locations.
  • Chicken and fish are hand-breaded in our kitchens.
  • Entrée meats and seafood are prepared fresh in our kitchens.
  • Our soups and sauces are made from scratch using house-made stocks that our chefs prepare from fresh ingredients.
  • Deli meats are sliced in our kitchens daily.
  • Pizzas are made by hand with fresh, house-made pizza dough.
  • All of our prepared salads and deli salads are made in-house.
  • We only serve real mashed potatoes, and we fresh cut our french fries every day.
  • We serve fresh, cage-free shell eggs.
  • We source dairy products from local and regional family-owned dairy farms.
  • We use third-party certifying organizations to ensure we are sourcing the most sustainable seafood.


Download Our Apps

Find all apps in the App Store or Google Play store.
  • GrubHub lets you skip the line and order ahead to pick up on campus!

    To find Loyola's dining options go to settings, select "Campus Dining," and select Loyola University.
  • Transact E-accounts lets you check your meal plan balances and transactions.
  • Be on the lookout for a new app in Fall 2024!