A Look At Belmont University's Harrington Place

Sodexo, a leader in food service and facilities management for campuses across North America, is revolutionizing campus engagement, boosting on-campus life. Students come to the dining hall to find a sense of community on top of grabbing a bite to eat. The Sodexo Student Lifestyle Survey reports that on campus dining is the #1 way to bring students together and drive engagement/social support.

Building connections with peers is critical in creating a positive student experience. “Our most recent Sodexo Student Lifestyle Survey found that 51% of current college students are extremely concerned or somewhat concerned about their ability to maintain social relationships,” said Sodexo Campus Vice President, Growth and Consumer Experience Marketing, Julia Pfeifer.

Belmont University's Harrington Place Dining isn't just a dining hall—it's an epicenter of culinary excellence, community, and support for local businesses. With a commitment to exceptional dining experiences and a blend of traditional favorites and innovative promotions, Harrington Place Dining has become a hot spot on campus, transforming the way students experience food and community.

“Residential dining halls serve as the vibrant heart of university life. In these inclusive environments, students from all backgrounds find a welcoming atmosphere that fosters a sense of belonging. Places where students can express themselves and forge connections; creating lasting memories. Food is central to belonging and great food brings everyone to the table,” Brett Ladd, CEO, Sodexo Campus.

Culinary Firepower

The powerhouses at Belmont University Dining, including chefs Kaya Reed, Adam Tyler, and Grant Khemkhajon, are the driving force behind Harrington Place's culinary prowess. With a combined experience of over 20 years in university dining, hotels, and restaurants, these chefs bring a fusion of talent, creativity, and skill to every dish they craft. Their dedication to excellence is evident in the diverse menus that cater to various dietary preferences and cultural tastes, from innovative twists on classics to globally inspired creations.

"We are keeping it different every day. We are trying to hit 3 different ethnic regions in terms of food dishes. We're dedicated to 'tasting every meal' and increasingly creating ingredients in-house," says Chef Adam Tyler.

New Fun Promotions and Events

Developing bonds with peers remains a top priority for students even as they set foot on campus and begin their college journeys. Sharing meals is the glue that connects campus communities; 87% of students say that eating together is the most typical way that they socialize with friends.

Directly meeting the needs of colleges and universities, SPARK, Sodexo’s refreshed strategy for colleges to enhance their student engagement, creates positive student outcomes through activities and promotions that nurture relationship-building.

Harrington Place Dining sparks engagement on campus with a blend of inclusive, classic, and innovative events. From themed days like Taco Tuesday, Pasta Toss, Grain Bowls, Panini Bar, Burger of the Week, to core promotions like In It To Win It and national food days, there's always something exciting happening at Harrington Place Dining.

"We recently hosted a Mindful Chef Table event featuring a tropical fruit and vegetable stand with Chef Dina Lara and Campus Dietitian Julia Green, highlighting our commitment to mindful eating," says Chef Kaya Reed.

Local Support and Partnerships

Harrington Place Dining proudly sources fresh produce and ingredients from local farms and suppliers, creating a direct connection between students, farmers, and the food they enjoy. For instance, cheese from Prairie Farms Dairy, a farmer-owned and locally produced dairy since 1938, is utilized in various sections at Harrington Place Dining, including Entree, 360, Pizza, Grill, and Comfort lines. One of the favorite meals made using this cheese is the classic Grilled Cheese, loved by students and staff alike.

Similarly, pizza dough and fresh pasta from Alfresco Pizza, a Nashville-based small batch artisan pasta kitchen, are used in Harrington Place Dining. Alfresco Pizza uses local ingredients in their seasonal and annual pasta lines, ensuring freshness and quality in every bite. The chefs' favorite pizza from Alfresco Pizza is Breakfast Pizza with sausage gravy, a delicious and satisfying choice loved by many.

Additionally, Harrington Place Dining sources burger patties and smoked meats from Black Hawk Farms, a third-generation family of row croppers specializing in agronomy and beef sciences. These high-quality ingredients are used to create the popular Classic Burger, a char-grilled, succulent beef patty embraced by two delicately toasted buns. The connection to local farms and suppliers ensures that every meal at Harrington Place Dining is not only delicious but also supports the local community.

"Our chefs interacting with students on a day-to-day basis, along with our foodie council, ensure that we are responsive to student preferences and constantly striving for culinary excellence," adds Chef Kaya Reed.

"Our support for local farms is just the beginning," affirms Chuck Couture, General Manager of Belmont Dining Services. "We spotlight local vendors and businesses like Slim & Husky's, Mesa Komal Cafe, Coyote Kitchen, and TN Rebel BBQ, offering a taste of our vibrant community's flavors and passions."

Harrington Place Dining proudly sources fresh produce and ingredients from local farms, creating a direct connection between students, farmers, and the food they enjoy. Some of the local farms and their products featured at Harrington Place Dining include:

Produce Tribe, Stanton: Beet, Carrots, Bell Pepper, Sweet Potatoes, Cucumber, Turnip, Eggplant, Onion, Broccoli, Kale, Radish.

Gourmet Nutrition Taylor Farms, Smyrna: Lettuce, Basil.

Robert Johnson Honey, Nashville: Honey.

Je Beale, Lebanon: Tomatoes.

Healthy Flavors, Eagleville: Basil.

At Harrington Place Dining, the commitment to quality extends beyond food to the beverages served. One notable highlight is the use of 8th & Roast coffee, a brand renowned for its dedication to sustainability and craft coffee excellence.

Founded by Ed and Q, 8th & Roast embodies the idea that a coffee shop is more than just a place to grab a drink—it's a third home, a hub where individuals feel welcomed, connected, and part of a larger community. With a vision to create the best craft coffee experience imaginable, Ed and Q forged partnerships with fair trade farmers worldwide, actively participating in the global sustainability movement. Their direct partnerships with producers ensure that coffee beans are sourced straight from the origin, bypassing middlemen, and supporting a transparent and ethical supply chain.

The rich aroma and robust flavor of 8th & Roast coffee elevate the dining experience at Harrington Place, reflecting a shared commitment to quality, sustainability, and community engagement.

The Overall Experience

What truly sets Harrington Place Dining apart is the overall experience it offers. From frontline employees who greet students with a smile to special events like chef tables, surveys, live music, and partnerships with campus organizations, every aspect is designed to create a memorable and enriching dining journey.

"Our chefs interacting with students on a day-to-day basis, along with our foodie council, ensure that we are responsive to student preferences and constantly striving for culinary excellence," says Chef Kaya Reed.

Harrington Place Dining at Belmont University is a culinary destination where food, community, and local support come together to create an unforgettable experience for students and faculty alike. The dining team is committed to helping students feel connected and cared for every day – to make campus feel like home.