Chad Melinger, the new campus executive chef, describes his background and the ideas he has for Butler Dining.
How to dine with dietary restrictions, allergies at Butler
How Butler students can get the best dining experience for their needs.
Denise Kimbrough, better known to students as Ms. Denise, reflects on her time at Butler
Kimbrough has moved on from her position at Butler following changes caused by the COVID-19 pandemic.
Butler students report issues with dining services amid COVID-19 changes, Bon Appétit addresses student feedback
Fewer options, poor food quality and falsely-labeled items are among the problems that students have had with Butler dining this year.
Letter to the Editor: Butler Dining reaffirms campus dining options
After listening to student feedback, we have realized that not everyone is aware of what all Butler Dining has to offer. I want to make sure that the student body has all the information about what options are available to them, with or without a meal plan.
Differences in campus dining in response to COVID-19
Food variety changes, social distancing, and longer wait times are all new changes facing students this year.
Bon Appetit Dining Services aims to reduce food waste on campus by implementing compost initiatives
Since the fall of 2019 Bon Appetit Dining Services has actively worked to lower its environmental impact on Butler University and as progress is made, a new compost based initiative is introduced.
Atherton Union hosts Bon Appetit’s Kids in the Kitchen program on Nov. 20
Bon Appetit’s Kids in the Kitchen program means that Atherton will host children of faculty and staff as well as youth from the Boys and Girls clubs. This program is designed to excite and educate the next generation in order to build healthy eating habits.
Butler University gains two new dining options: Chatham Tap and Plum Market
Students try the new option on campus and prepare for Plum Market to open.
Atherton employees speak up about Bon Appetit management
Several employees who previously worked for Aramark and now for Bon Appetit in dining services feel that they are understaffed and overworked by Bon Appetit, and not being paid enough for their work.