Rollins Dining Services Awarded Grand Prize Loyal E. Horton Dining Award

Rollins first earned Gold in the NACUFS Marketplace Retail Award for its dining program at Fox Lodge before being selected as the overall Grand Prize winner, the competition’s highest honor. This year’s competition included nearly 300 submissions from colleges and universities nationwide.

This achievement marks the fourth NACUFS award received by Rollins Dining Services in recent years. Previous recognitions include awards for Residential Dining Facility, Catering Online Menu, and Retail Sales: Single Concept.

The evaluation criteria assessed the dining program across multiple areas, including nutrition and wellness, menu quality, facility design, merchandising, and marketing. Judges evaluated factors such as creativity, customer satisfaction, sustainability, dietary accommodations, food quality and safety, operational effectiveness, and the use of marketing materials to create an engaging and successful campus dining experience.

“This recognition reflects the dedication, innovation, and passion of our entire dining team as well as the continued support of the College,” says Dining Services marketing manager Carolina Ossa. “We are incredibly proud to represent Rollins on a national stage and to continue enhancing the student experience through hospitality, community, and service excellence.”

The Loyal E. Horton Awards are presented annually by NACUFS, the leading professional organization for collegiate dining programs across the country. These awards recognize excellence and innovation in campus dining, highlighting institutions that set the standard for quality, creativity, sustainability, customer experience, and student engagement.

“Campus dining teams are navigating rising expectations, external pressures, and rapid change with remarkable creativity and thoughtfulness,” shares NACUFS president and CEO Robert Nelson. “At a time when students need connection and community more than ever, dining programs play a pivotal role in bringing people together and profoundly enhancing the campus experience. These award-winning initiatives reflect how collegiate dining professionals are evolving their operations, strategies, and services to meet the moment while keeping student health and well-being at the center of their work.”