Navigating Denison Dining

FAQS FOR DENISON DINING

So basically, how is dining going to work?
At Curtis and Huffman Dining Halls you’ll begin with swiping your meal card yourself at the entrance. Once you confirm the type of swipe (declining or Big Red), enjoy the all-you-care-to-eat options while inside. Prefer to take it to go? Just ask for a box at check-in.

Can I get Made Without Gluten-Containing Ingredient (MWGCI) meals?
MWGCI items will be available in each café, by request from behind the appropriate station. For example, the deli and grill will have MWGCI bread and MWGCI pizza crust is available at the pizza station. Self-service packaged MWGCI products are available at each café.

Can I still get Made Without Gluten-Containing Ingredients meals? Where have the packaged gluten-free items gone?
MWGCI and gluten-free items will be available in each café, by request from behind the appropriate station. For example, the deli and grill will have GF breads and pizza crust is available in a GF version. The larger selection of items that we used to keep at both Curtis and Huffman for self-service will still be displayed and available for guests, just served from behind the line.

I am vegan/vegetarian, where do I look for items?
We will have vegan and vegetarian options available throughout the cafés, always incorporating these into our regular menus for all stations.

So … what’s going to be available where and when?
View all our cafes’ current hours of operation and menus here.

At Slayter Market:

  • Items from the grill, deli, and our global entrée station “Spice”
  • Premade entrée salads served by staff
  • Express/GO items are available

At The Nest:

  • Open daily from 9 pm – 1 am
  • Individual pizzas, mac-and-cheese specials, sandwiches, and wings will be available to go

At DFuse:

  • Smoothie & Juice Bar with assorted packaged snacks
  • Open Monday thru Thursday 4 pm to 8 pm

What other safety and sanitation measures are Bon Appétit staff taking?

  • Integrated with food safety and sanitation protocols. Team members wear “I’m Trained” buttons to let you know they are up to date on all safety measures
  • Amped-up cleaning and sanitation schedules with clearly detailed procedures that meet or exceed all local guidelines and national best practices

Have any other questions? Who can I ask?
Contact Adam Poling, General Manager │(740) 587-5748

Have an immediate Menu question?  Wellness Question?

Additional Dietitian Resource:
Alyssa DeBord, MS, RD | Website: alyssadebord.com | Instagram: @dietitian.alyssa