Culinary Gold Standards

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.