SAN LUIS OBISPO, CA – The National Association of College and University Food Services (NACUFS) recently announced Cal Poly as one of the grand prize recipients for the NACUFS 2018 Loyal E. Horton Dining Awards. University Catering received this honor for Catering-Online Menu.

“Each day we work to create a better dining experience on campus and to support the success of each student who walks through our doors,” Catering Manager Cynthia Stocker said. “This is great recognition for our entire team and really emphasizes the work and pride that we put in to everything we do.”

The Catering-Online Menu category considers the creative design, style and the usage of images to create “a wow factor” in the menu and web design. The menus must showcase a variety of food selections and the various methods used in the preparation.

University Catering, a service of Campus Dining, was also awarded a Silver in Catering Special Event for last year’s Executive Dinner.

This is the second time that University Catering has won Gold for Online Catering Menu; the first was in 2014. Campus Dining most recently won Silver for Catering Special Event in 2017.

Named for a NACUFS founder, past president, and highly regarded innovator Loyal E. Horton, the dining awards celebrate exemplary menus, presentations, special event planning and new dining concepts, and provides an avenue for sharing ideas and creative presentations in campus dining services.

Colleges and universities from across North America, 116 in total, submitted entries in five categories, including Residential Dining Concepts, Residential Dining—Special Event, Retail Sales—Single Concept/Multiple Concepts/Market-place, Catering—Special Event, and Catering—Online Menu. A team of six judges and a committee chair examined each entry carefully and selected top candidates in each category.

This year’s contest entries were displayed at the NACUFS 2018 National Conference in Providence, Rhode Island, and award winners were publicly recognized at a luncheon on July 14, culminating with the announcement of the grand prize winners. All winners are listed online at:

Competing for one of these prestigious awards not only helps market the dining program as an award-winning program, it builds a sense of pride and team spirit within a dining staff. Sharing creativity and knowledge with other foodservice professionals is a key component to NACUFS membership.

About National Association of College and University Food Services (NACUFS)

NACUFS was founded in 1958 by a group of 20 college and university foodservice professionals from across the United States. Since its inception, NACUFS has focused on its mission to support and promote excellence in collegiate dining by providing members with educational and training opportunities, technical assistance, scholarships, industry information, and research. NACUFS membership is composed of institutions of higher education from across the United States, Canada, and abroad; and, industry members from the food, equipment, and consulting market segments. For more information visit