Press Releases

Loyola University Maryland Announces Partnership with Parkhurst Dining; Healthier, Locally Grown Foods; Personalization Meets Needs of Campus Community
Healthier, Locally Grown Foods; Personalization Meets Needs of Campus Community

BALTIMORE, MD, March 8, 2013- Parkhurst Dining of Homestead, PA, is proud to announce a new partnership with Loyola University Maryland to provide the University’s food service management beginning June 1, 2013. Loyola chose Parkhurst because of its commitment to quality and its fresh, local, made-from-scratch approach to dining services.

"A dining program with a strong focus on value and quality is a key part of the exceptional college experience we offer our students," said Jennifer Wood, director of campus services at Loyola. "Parkhurst's proven experience with providing fresh, local, made-to-order food at institutions similar to Loyola affords us the opportunity to effectively customize our program to the needs of our campus community."

Parkhurst will enhance the student experience and address parents’ desire for more traditional, high-quality, healthier selections by offering home-style meals that feature locally grown products. According to Parkhurst Vice President of Higher Education Dining Bill Albright, “Health and wellness are key aspects to Loyola’s dining program. Through FarmSource™, Parkhurst’s innovative local purchasing program, we are able to offer fresh and healthier products that complement well-balanced, nutritional dining, that encourages our students to gather, while sharing a great meal.”

Parkhurst, and its parent, Eat’n Park Hospitality Group, sources more than 20 percent of its food in the region by procuring $23 million in food and beverage purchases from local companies, family-owned farms, and producers of food within a 125-mile radius of its service areas. “Students will also enjoy monthly FarmSource™ dinners where they will learn about the nutritional benefits and value of eating fresh and local food,” adds Albright.

International foods will also be a focal point of dining services where students will be entertained by Parkhurst culinary teams in action. Foods from around the world will be prepared in front of students, including eight distinct cuisines from a new Chinese restaurant offering a variety of menu items, including noodles, house-fried rice, egg rolls, and egg drop soup.

Vegetarians will also have a variety of foods to select from. Crunch, a new cook-your-own steam and sauté station, was created to offer students a place to prepare vegetarian and vegan meals for breakfast, lunch, and dinner.

Additional healthier selections include made-from-scratch soups and chili; and a new salad bar with organic and locally-grown fruits and vegetables, and homemade dressings with olive, sesame and walnut oils, as well as balsamic, rice and wine vinegars.

Parkhurst will manage retail locations including on-campus convenience stores such as Iggy’s Market, which sells grocery store items. The Sellinger Express is another retail location and will offer Baltimore-based Zeke’s Coffee, as well as on-the-go freshly prepared salads and sandwiches, homemade muffins, made-from-scratch soups, granola bars, assorted beverages and snacks.

“With everything from comfort foods to culturally diverse menu items and on-the-go service, students, faculty, and guests will experience a healthier, innovative and progressive dining program that better meets the needs of the campus community,” said Albright.

About Loyola University Maryland

Established in 1852, Loyola University Maryland is a Jesuit comprehensive university comprising Loyola College, its school of arts and sciences; the Sellinger School of Business and Management; and the School of Education. Loyola enrolls 3,900 undergraduate and 2,000 graduate students from across the country and around the world.

About Parkhurst Dining

A member of Eat’n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. For more information, visitwww.parkhurstdining.com.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining 
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com

Loyola University Maryland Announces Partnership with Parkhurst Dining; Healthier, Locally Grown Foods; Personalization Meets Needs of Campus Community
Healthier, Locally Grown Foods; Personalization Meets Needs of Campus Community

BALTIMORE, MD, March 8, 2013- Parkhurst Dining of Homestead, PA, is proud to announce a new partnership with Loyola University Maryland to provide the University’s food service management beginning June 1, 2013. Loyola chose Parkhurst because of its commitment to quality and its fresh, local, made-from-scratch approach to dining services.

"A dining program with a strong focus on value and quality is a key part of the exceptional college experience we offer our students," said Jennifer Wood, director of campus services at Loyola. "Parkhurst's proven experience with providing fresh, local, made-to-order food at institutions similar to Loyola affords us the opportunity to effectively customize our program to the needs of our campus community."

Parkhurst will enhance the student experience and address parents’ desire for more traditional, high-quality, healthier selections by offering home-style meals that feature locally grown products. According to Parkhurst Vice President of Higher Education Dining Bill Albright, “Health and wellness are key aspects to Loyola’s dining program. Through FarmSource™, Parkhurst’s innovative local purchasing program, we are able to offer fresh and healthier products that complement well-balanced, nutritional dining, that encourages our students to gather, while sharing a great meal.”

Parkhurst, and its parent, Eat’n Park Hospitality Group, sources more than 20 percent of its food in the region by procuring $23 million in food and beverage purchases from local companies, family-owned farms, and producers of food within a 125-mile radius of its service areas. “Students will also enjoy monthly FarmSource™ dinners where they will learn about the nutritional benefits and value of eating fresh and local food,” adds Albright.

International foods will also be a focal point of dining services where students will be entertained by Parkhurst culinary teams in action. Foods from around the world will be prepared in front of students, including eight distinct cuisines from a new Chinese restaurant offering a variety of menu items, including noodles, house-fried rice, egg rolls, and egg drop soup.

Vegetarians will also have a variety of foods to select from. Crunch, a new cook-your-own steam and sauté station, was created to offer students a place to prepare vegetarian and vegan meals for breakfast, lunch, and dinner.

Additional healthier selections include made-from-scratch soups and chili; and a new salad bar with organic and locally-grown fruits and vegetables, and homemade dressings with olive, sesame and walnut oils, as well as balsamic, rice and wine vinegars.

Parkhurst will manage retail locations including on-campus convenience stores such as Iggy’s Market, which sells grocery store items. The Sellinger Express is another retail location and will offer Baltimore-based Zeke’s Coffee, as well as on-the-go freshly prepared salads and sandwiches, homemade muffins, made-from-scratch soups, granola bars, assorted beverages and snacks.

“With everything from comfort foods to culturally diverse menu items and on-the-go service, students, faculty, and guests will experience a healthier, innovative and progressive dining program that better meets the needs of the campus community,” said Albright.

About Loyola University Maryland

Established in 1852, Loyola University Maryland is a Jesuit comprehensive university comprising Loyola College, its school of arts and sciences; the Sellinger School of Business and Management; and the School of Education. Loyola enrolls 3,900 undergraduate and 2,000 graduate students from across the country and around the world.

About Parkhurst Dining

A member of Eat’n Park Hospitality Group, Parkhurst Dining provides authentic culinary experiences to guests at the finest educational institutions, corporations and cultural destinations in its marketing region. Our foundation is built on personal relationships and exceeding the expectations of our guests and team members every day. Join us for a farm-fresh and sustainable dining experience. For more information, visitwww.parkhurstdining.com.

Contacts:

Grace Hoyer, Public Relations
Parkhurst Dining 
610-282-0916, office
610-349-0844, cell
ghoyer@parkhurstdining.com