CHARLOTTE, N.C., March 10, 2026  | Chartwells Higher Education, a leader in contract foodservice management, and the University of Pittsburgh (Pitt) today announced a landmark campaign to advance Name, Image and Likeness (NIL) deals with individual college athletes, marking a significant industry-first for the foodservice sector.

Developed through a deep strategic alliance between Pitt’s Department of Athletics and Chartwells, the NIL pilot integrates campus dining into the traditional promotion of personal brands for college athletes. The collaboration not only creates opportunities for student-athletes but also seamlessly integrates active nutrition awareness, delivering a holistic, performance-driven dining experience to the entire campus.

“This groundbreaking partnership between Pitt and Chartwells Higher Education sets a new standard for campus dining by fully embracing the NIL landscape,” said Eva Wojtalewski, CEO of Chartwells Higher Education. “Together, we are not just feeding athletes, but investing in their personal success and development. This is transformative for both athletes and the student body, who benefit from an elevated focus on wellness.”

The foundation of the campaign is Chartwells’ “Powered By” menu sponsorship program, recently launched at Pitt’s Recreation and Wellness Center. Through the program, athletes select specific performance-focused dining locations or menu items to sponsor, which are then labeled with the “Powered By” icon. Three athletes from the women’s volleyball team at Pitt were among the first to participate, including one who personalized the experience by designing her own signature poke bowl.

The campaign ties performance nutrition directly to the student meal plan experience. Through NIL campaigns, students on campus can choose dining options highlighted by student-athletes to fuel their days with high-quality, fresh meal choices. This NIL initiative complements Chartwells’ Performance Circle program, a nutrition and education offering already available at campuses across the country, ensuring all students prioritizing wellness have access to nutritious meals.

Pitt’s NIL launch will also include Fuel Like a Champion meal plan campaigns that showcase how athletes fuel up in dining halls, as well as Fueled to Win promotional events and prizes to encourage student engagement.

“This campaign and partnership are a perfect example of how innovation in campus services can directly enhance student-athlete welfare,” said Dustin Gray, The University of Pittsburgh Deputy Athletic Director, Administration. “We are proud to be piloting this NIL program, providing our student-athletes with authentic, meaningful opportunities that prioritize their health and success while also connecting them with the rest of the student body.”

The Chartwells-Pitt NIL model serves as a living blueprint designed to evolve alongside the rapidly changing collegiate landscape. Developed in partnership with the university and athletics, the initiative creates a scalable framework that empowers student athletes while helping institutions reimagine how dining can support performance, well-being, and the overall student experience.

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The collaboration reflects a shared commitment to the role dining plays in recruitment, retention, wellness, and campus life, including a focus on fueling Binghamton’s student-athletes. Chartwells will introduce a future-ready dining program focused on quality, consistency, transparency, and meaningful engagement with students, faculty, and staff, designed to evolve alongside the needs of the university.

“Binghamton is a special place, and this partnership is personal for us,” said Eva Wojtalewski, Chief Executive Officer of Chartwells Higher Education and a proud Binghamton alumna. “We listened carefully to students and campus leaders, and we are excited to co-create a dining program that supports student well-being, strengthens community, and reflects the pride and ambition of this university. Returning to my alma mater is a proud moment for me, and I am thrilled to support the well-being of the next generation of Binghamton leaders.”

Key priorities of the partnership include:

• Inclusive Culinary Excellence: Expanded kosher and halal dining options that meet the needs of a global student body.
• Signature Engagement: Enhanced residential and retail dining experiences, tailoring Chartwells’ signature programs to meet the unique needs of the Binghamton community.
• Local and Sustainable Impact: Increased regional sourcing, partnerships with minority-owned suppliers, and technology-driven waste reduction programs aligned with Binghamton’s goals.
• Operational Transparency: Collaboration with university leadership and student groups, supported by real-time financial visibility and a strong on-campus management presence.

“Dining is more than a service. It is a cornerstone of the student experience,” said Paola Mignone, Binghamton University’s Assistant Vice President for Residential Experiences and Auxiliaries. “Chartwells demonstrated a deep understanding of our campus, our students, and our aspirations. Their commitment to partnership, inclusivity, and innovation aligns closely with where Binghamton is headed.”

Chartwells brings extensive experience across more than 320 higher education campuses nationwide, with a strong presence across New York State and the SUNY system. At Binghamton, the team will curate the program with a campus-specific approach, grounded in student feedback and a commitment to day-to-day operational excellence.

“Our role is to be a true partner to Binghamton,” said Nadeem Zafar, Chief Operating Officer, Chartwells Higher Education. “That means accountability, responsiveness, and delivering on trust through consistent execution on what matters most to students every single day.”

More details about the transition and upcoming dining enhancements will be shared with the campus community in the coming months.

About Binghamton University

Binghamton University, State University of New York, is a nationally recognized public research institution serving more than 18,000 undergraduate and graduate students. Classified among the nation’s top-tier R1 Doctoral Universities, Binghamton is consistently ranked among the leading public universities by U.S. News & World Report and has been named one of Forbes’ “New Public Ivies”.

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Chartwells Higher Education, a recognized leader in contract food service management, today unveiled “Coffee Rave”, a new signature event that transforms traditional dining into an immersive experience where students can relax, study, and find community, especially during exam periods. By combining the energy of trending coffee shop DJs and silent discos with the focus of a coffee house, Coffee Rave creates a fun, supportive environment that acknowledges the stresses of academic seasons like midterms and finals.

According to Chartwells’ 2026 Campus Dining Index, 48% of students say dining programs help them meet new people and make new friends. Recognizing that dining is the heart of campus life, Chartwells developed Coffee Rave for students in late-night study sessions who still crave connection with their peers and a mental break.

“During high-stress academic times for students, our role is to offer more than just a meal. We want to provide them with a moment to reset,” said Eva Wojtalewski, CEO of Chartwells Higher Education. “Coffee Rave is a testament to our innovative approach to dining, allowing us to fuel student success by creating spaces where academic focus and personal well-being can co-exist.”

Coffee Rave is tailored to each unique campus to offer environments where students can listen to music, focus on wellness, and prepare for exams. The event reimagines dining spaces with decorations, signage, and ambient lighting to fully immerse students in the experience, with multi-sensory activations tailored to different needs:

• The Study Zone: A curated coffee house atmosphere featuring student favorites such as espresso, flavored lattes, pour-overs, and whipped coffee drinks paired with snacks.
• The Silent Disco: Students can don headphones to listen to music while studying, allowing them to control their environment and enjoy music without distracting others.
• Wellness & Recharge Rooms: Dedicated quiet spaces offering hydration stations with herbal teas and matcha, yoga corners, and interactive color walls to help lower stress.
• Interactive Learning: Educational components such as coffee-making masterclasses and signage on balancing caffeine intake with proper hydration.

Attendees can also participate in events and games in between studying, such as coffee pong, photo booths, and latte art competitions. Excess coffee grounds can also be donated or repurposed for activities like canvas art or t-shirt dyeing.

Coffee Rave is being rolled out at select campuses across the country as part of Chartwells Higher Education’s ongoing commitment to fostering environments that prioritize student success.

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Chartwells Higher Education, a recognized leader in contract foodservice management, is launching “United Through Food,” a new multi-phase initiative designed to help address food insecurity on college campuses while simultaneously making efforts to reduce environmental impact. The program transforms dining locations across the country into hubs of social responsibility by advancing food waste reduction and supporting food access efforts for students in need.

Food insecurity remains a critical challenge for students. According to the 2026 Campus Dining Index (CDI), 56% of students experience challenges accessing food, showing a steady increase year over year. Additionally, 95% of students find reducing food waste through targeted initiatives valuable. United Through Food is one way Chartwells is supporting campuses in addressing this urgent reality.

“Supporting efforts that address food insecurity is not just a goal for us; it is a responsibility,” said Eva Wojtalewski, CEO of Chartwells Higher Education. “At its heart, United Through Food is a collective effort to make sure our resources serve those who need them most.”

To maximize its impact, United Through Food is structured around a series of coordinated campaigns, each focused on student food access and sustainability. By aligning these efforts with different periods of the academic year, the initiative ensures ongoing engagement and support for students in need.

The program is built upon three primary pillars:

• Reduce Food Waste: A campaign to create awareness on food waste in dining halls, inclusive of Weigh the Waste campaigns and Stop Food Waste Day celebrations. 
• Back to Campus Food Drives: A “Stock the Pantry” series of food drives to support students across the country as they arrive for the fall semester.
• National Day of Awareness: A unified day of action across over 320 campuses nationwide to raise awareness around student food insecurity.

After tracking Weigh the Waste progress throughout the semester, campuses will create awareness messaging in the lead up to Stop Food Waste Day on April 29. The spring campaign includes a range of other activations, including “Trash Talkers,” or student ambassadors who encourage mindful eating habits, share stats about food waste, and facilitate activities. Additional awareness initiatives include “Taste for Change” sampling to reduce plate waste and encourage exploration, trivia games, and opportunities to involve student groups and community partners.

United Through Food brings campuses across the country together to help address food insecurity and reduce food waste and environmental impact.

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Chartwells Higher Education today released the 2026 Campus Dining Index (CDI), an annual national survey to uncover the latest dietary preferences, food and beverage demands, and the role of dining programs on college and university campuses. The year’s findings from more than 100,000 students, faculty, and staff nationwide reveal that college dining in 2026 is increasingly defined by performance, personalization, and functional benefits, with students prioritizing high-protein meals, clean ingredients, and beverages that support energy and wellness.

At the same time, the Index highlights the growing role of campus dining as a social and community-building hub, particularly for first-year students navigating the transition to college life.

High-Protein and Clean Eating Lead the Way for Students in 2026
High-protein dining preferences now rank as the number one priority among college students (28%), representing a 36% increase year over year. Dining preferences tied to athletic performance ranked second overall, reflecting a broader focus on fueling both physical and academic demands.

Interest in clean eating and minimally processed foods saw the largest year-over-year increase of any dietary preference, rising 40% compared to the 2025 CDI.

Staying at the forefront of these shifts is at the heart of programs like Crafted by Chartwells and Performance Circle, which center on developing scalable, authentic, and customizable dining experiences based on the latest student feedback. Programs prioritizing personalized meals enable campus teams nationwide to deliver high-quality, fresh food that supports the unique needs of their campus communities.

“The 2026 Index makes it clear: students aren’t just eating for fuel anymore; they are eating for performance, flavor, and overall wellness,” said Joe Labombarda, Senior Vice President of Culinary at Chartwells Higher Education. “Whether it’s developing high-protein bowls or expanding our global flavors while prioritizing functional nutrition, our approach allows us to act on these insights in real-time and deliver the personalized, student-driven culinary experience that modern campuses need.”

What College Students Want More of in 2026
For the first time, the 2026 Campus Dining Index analyzed food and beverage preferences as separate categories, revealing distinct yet complementary trends.

Food: The top foods students want more of on campus include:

• Pho and ramen (29%)
• Authentic Mexican cuisine (24%)
• Sushi (22%)
• Pastas and mac & cheese bars (21%)
• Sweet treats (20%)

Beverages: The top beverages students want more of on campus are:

• Smoothies (45%)
• Bubble tea (26%)
• Energy drinks (24%)
• Electrolyte drinks (22%)
• Specialty teas (22%)

Beyond smoothies and bubble tea, students report growing interest in beverages that offer functional benefits, such as caffeine, electrolytes, and prebiotics. This trend closely aligns with students’ broader dining priorities, including high-protein, global flavors, and performance-focused nutrition.

How Campus Dining Impacts Student Belonging
The 2026 CDI also reveals the significant impact campus dining has on first-year students, who reported that their campus dining programs have positively influenced:

• Adjusting to college life (61%)
• Feeling welcome on campus (55%)
• Meeting new people/making friends (52%)

These are the highest reported levels across all student groups, reinforcing dining’s role as a foundational touchpoint for connection and community. Chartwells Higher Education’s Milestones, Campus Roots, and First Year Eats programs are specifically designed to meet these needs, creating dining experiences that foster a sense of belonging from students’ first days on campus.

“We recognize that dining is the heart of campus, and the fact that so many students credit dining programs with helping them adjust to college life underscores why programs like Milestones are so important,” said Eva Wojtalewski, CEO of Chartwells Higher Education. “Our mission is to provide more than just a meal. We create an inclusive environment where every student feels welcome, supported, and fueled through every plate we serve.”

The Chartwells Higher Education Campus Dining Index is an annual national survey of college and university students that examines evolving food, beverage, and dietary preferences, as well as the broader role of campus dining in student life. Insights from the Index help inform menu innovation, operational strategy, and student-centered dining programs across Chartwells’ campus partnerships.

About the Campus Dining Index
This year’s research was conducted online and was fielded in October 2025 to students, faculty, staff, visitors, and other individuals at participating Chartwells campuses nationwide. Participants included 231 campuses and 107,106 respondents who completed the survey in full. 93,305 were students, 7,916 were faculty and staff, and 5,885 were visitors or other individuals on campus.

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Northwestern University welcomes a new, waterfront gathering place with the opening of Luna’s Pub & Grill, a modern gastropub designed to serve students, faculty, and the broader North Shore community alike. Anchoring the University’s ongoing Cohen Lawn development and equipped with a full bar, Luna’s offers a warm, approachable dining experience that brings the energy of a true neighborhood pub to the heart of campus.

Located within Norris University Center along the lakefront, Luna’s Pub & Grill introduces Evanston’s only waterfront dining experience, featuring a welcoming indoor pub, a dedicated stage for live performances, seamless access to Cohen Lawn’s open green space, and an expansive patio designed to activate during the warmer months. Together, these elements position Luna’s as a year-round hub for dining, gathering, and community-driven programming.

Following a quiet launch over winter break, Luna’s marked its grand opening on Monday, January 5, with student-facing celebrations continuing throughout the Winter Quarter.

Globally-Inspired Pub Fare with Midwestern Sourcing

At the helm of the culinary program is Chef Demetrios Kyprianos, Northwestern’s District Executive Chef, who oversees university-wide dining. Originally from Greece, Kyprianos brings a balanced, ingredient-driven sensibility to campus cuisine, while drawing on years of experience across hotels, restaurants, and large-scale dining environments.

At Luna’s, Kyprianos approaches pub fare through a refined, chef-driven lens, layering subtle Mediterranean influence and an emphasis on Midwestern sourcing onto familiar formats. Mezze-inspired shareables—such as nachos with local beer cheese, bacon jam poutine, hummus with marinated olives, and house-flavored wings—set the tone, followed by heartier offerings including a signature burger made with Slagel Farms beef and handhelds like the hot honey fried chicken sandwich and a beer-braised brat on a pretzel roll. Fresh salad bowls, plant-forward options, and desserts round out the menu.

“With Luna’s, we built the menu around classic pub dishes that feel familiar yet considered, grounded in high-quality ingredients sourced close to home,” said Chef Demetrios Kyprianos. “It’s approachable enough for everyday dining, but thoughtful enough for the kinds of milestone moments—move-in day, family weekend, graduation—that bring people together.”

The beverage program further distinguishes Luna’s within the campus landscape. As the only restaurant at Northwestern University licensed to serve alcohol, Luna’s offers a carefully curated lineup of local and regional draft beers, canned seltzers, wine by the glass, and seasonal cocktails, alongside a thoughtful menu of zero-proof drinks. Designed to be social and approachable rather than bar-centric, the program supports Luna’s role as a place to gather, while the venue’s hybrid counter-service model reinforces a flexible, streamlined experience throughout the day.

A Community Hub for Campus and Beyond

Beyond food and drink, Luna’s Pub & Grill is designed as a hub for connection and creativity. Indoors, the venue offers 126 seats, an integrated stage, and ample TVs to support live music, student performances, trivia and karaoke nights, and sports watch parties. Outside, a covered performance pavilion on Cohen Lawn extends Luna’s programming footprint, with 148 patio seats for seasonal performances and large-scale events, all set against sweeping views of Lake Michigan.

While rooted in campus culture, Luna’s is designed to welcome Evanston residents, North Shore neighbors, and visitors from Chicago and beyond. With its prime location and place-centered vision, Luna’s Pub & Grill marks a new chapter for dining and social life at Northwestern and its surrounding community.

Luna’s Pub & Grill is open daily from 11 a.m. to 11 p.m. For more information, visit https://www.northwestern.edu/lunas-pub/ and follow along on Instagram @lunaspub.nu.

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Chartwells Higher Education, a recognized leader in contract foodservice management, is proud to announce 16 mouth-watering creations have landed top spots in FoodService Director’s 2025 Best Sandwiches contest. This substantial tally underscores Chartwells’ passion for culinary excellence and commitment to delivering fresh, authentic, and handcrafted meals that resonate with today’s discerning students and their ever-changing taste buds.

FoodService Director’s Best Sandwiches contest is a prestigious annual recognition of non-commercial culinary prowess, judging the nation’s top sandwiches on innovation, narrative, and flavor profile. Chartwells’ accolades across 15 campuses nationwide showcase its commitment to using wholesome ingredients to create elevated dining experiences that surpass traditional campus fare.

“Our goal has always been to prove that dining on a national scale can still be authentic, fresh, and deeply personal,” said Joe Labombarda, SVP of Culinary, Chartwells Higher Education. “Having 16 winning creations across 15 locations is a tribute to our chefs who prioritize flavor, function, and flair in every concept and dish. We are proud to show that high-quality ingredients and bold, global flavors are exactly what the modern student is looking for.”

The 2025 winning concepts illustrate Chartwells’ ability to blend fresh culinary techniques with global inspiration. Notable award-winners include:

• The Maque Choux (Texas State University): Meaning “mock cabbage” in French, maque choux is a popular Cajun dish featuring corn and cabbage, brought to life at TSU with zesty seafood flavors.
• The Banh Mi (Cal Poly SLO): This concept, co-created with international students, features a blend of pork, spices, cilantro, Thai basil, and spicy aioli on a French baguette.
• The Korean Cowboy (Trinity University): South Texas smokiness meets Korean savoriness in this statement of a sandwich that features a signature avocado burger bun.
• The 1845 Sushiritto (Baylor University): A unique blend of sweet and spice from sweet chili marinated salmon, jalapeño slaw, and togarashi.

Chartwells Higher Education’s award-winning track record reflects the culinary philosophy at the heart of its “Crafted by Chartwells” dining portfolio. This approach empowers local culinary teams to source fresh, regional products while maintaining a focus on developing nutritious and wholesome menus. By utilizing findings from nearly 100,000 students in its annual Campus Dining Index (CDI), Chartwells ensures that every handcrafted recipe meets the evolving dietary and flavor preferences of today’s college students.

The full list of 2025 Best Sandwiches contest winners from Chartwells Higher Education’s partner campuses includes:

• Adelphi University
• Baylor University
• Cal Poly San Luis Obispo
• Catawba College
• Florida Gulf Coast University
• Radford University
• Southeast Missouri State University
• Texas A&M University
• Texas State University
• Texas Woman’s University
• Trinity University
• University of Florida (x2)
• University of North Carolina at Greensboro
• Wichita State University
• Worcester Polytechnic Institute

For more information on each winning sandwich, see FoodService Director’s Class of 2025 Best Sandwiches champions here.

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CHARLOTTE, N.C., Nov. 24, 2025 — Chartwells Higher Education, a recognized leader in contract foodservice management, is proud to announce that it has been honored with five MarCom Award recognitions across several categories. The annually awarded competition, administered by the Association of Marketing and Communication Professionals, recognizes outstanding achievements in marketing and communication, evolving into one of the most significant and esteemed creative contests worldwide.

This recognition validates Chartwells’ sustained commitment to elevating campus dining and the student experience through community-oriented programs and culinary excellence.

“We are honored by this recognition, as it represents the dedication of our campus teams and the visionary nature of our programs,” said Eva Wojtalewski, CEO of Chartwells Higher Education. “Our mission is to create meaningful, unifying experiences through food, and these awards reinforce the impact of our strategic programs and innovations on transforming campus life for students.”

Chartwells Higher Education’s award-winning programs include:

First Year Eats | Platinum Award, Strategic Communications

First Year Eats is a signature program designed to create a transformative and inclusive experience for students entering their first year of college through monthly activations, campus partnerships, customized plans, and student surveys. The program lays the groundwork for ensuring that students feel welcome and connected when they arrive on campus, and provides opportunities to stay involved in their second year and beyond.

Dine On Campus | Platinum Award, Web-Based

Supporting 300 higher education campuses across the U.S., Dine on Campus reimagines how students interact with campus dining. The digital platform was relaunched in 2025 and can be accessed on the web or mobile, functioning as a dynamic and interactive site for dining management. The platform enhances meal plan participation, streamlines purchasing, and showcases each campus’s unique story through modern design and an intuitive user experience.

Supper Club | Gold Award, Strategic Communications

Supper Club provides elevated dining experiences on university campuses, bringing students together for family-style meals that blend elegance with a touch of nostalgia and fostering lively discussions and meaningful connections. The concept transforms dining venues into unique settings with rotating menus and a memorable ambiance that can be customized to reflect the interests of each campus community and its students.

Performance Circle | Gold Award, Strategic Communications

Designed to empower athletes and active lifestyles on campus, Performance Circle offers intentional nutrition and adaptable dining options curated by Chartwells’ team of Registered Dietitian Nutritionists, including a Board-Certified Specialist in Sports Dietetics, and experienced chefs. Menus are built to fuel every stage of activity, celebrating inclusivity through nutrient-rich meals that energize students striving for their personal best.

Experience Syllabus | Honorable Mention

The Experience Syllabus is an innovative approach to organizing, activating, and celebrating high-impact moments across campuses. As a living experience guide, it supports student life and fosters connection by showcasing signature events, themed campaigns, and purpose-driven initiatives through vibrant materials. The Syllabus makes it simple for students to engage in activities that enhance belonging, well-being, and joy through food and community.

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CHARLOTTE, N.C., Nov. 21, 2025 — Chartwells Higher Education is transforming college concessions by prioritizing strategic partnerships and unforgettable guest experiences. Its elevated concessions models, inclusive of customized culinary innovations and seamless operations, are enhancing fan engagement, building stronger campus communities, and boosting revenue to deliver exceptional value to university partners.

“Our approach to foodservice extends far beyond traditional dining and campus services,” said Eva Wojtalewski, CEO of Chartwells Higher Education. “We are committed to building premier concessions programs that creatively align with each university’s spirit and goals and enhance the overall game day experience. The enthusiasm from fans and diners, and the resulting revenue, are clear testaments of our success.”

The success of Chartwells’ customized concessions model is evident in the results seen across these five partner schools:

1. University of North Carolina at Charlotte’s Growing Fanbase. UNC Charlotte’s concessions menu features memorable items, including the fan-favorite The Albinator, a cheesy ribeye steak sandwich named after Coach Tim Albin. Chartwells has been a strategic partner throughout the university’s growth, providing concessions at all sports events on campus, covering over 250 days per year, and managing a record-breaking crowd of over 19,000 attendees at a football game this year. The concessions program is positioned to scale operations for the upcoming expansion of the football stadium, which will add 3,000 additional seats. The program will also support the 2027 World Military Games, with UNC Charlotte serving as a host site.
2. Boise State University’s Culinary Innovation. From the beginning, Chartwells has been committed to enhancing the menu and experience at Albertsons Stadium, which boasts its famous “blue turf” field. Fans now enjoy Basque-inspired items, like Elote Corn Dogs and Loaded Chorizo Chili French Fries, along with faster service through modernized concessions stands and grab-and-go options. This focus on culinary distinction contributed to a nearly 50% increase in sales since the start of the partnership in 2022.
3. Wichita State University’s Record-Breaking Events. Less than six months after taking over the school’s concessions business, Chartwells quickly established a new standard of operational excellence while managing the country’s largest high school track meet. Through seamless planning and execution, including managing four traditional concession stands and 20 mobile beverage, ice cream, and snack carts, the team delivered an unprecedented sales volume while serving over 20,000 visitors for three consecutive days. Chartwells saw similar success at a Wichita State basketball tournament, coordinating high-volume, large-scale events with ease.
4. The University of Texas Rio Grande Valley’s Themed Nights. In collaboration with the athletics department, The University of Texas Rio Grande Valley team helped to bring themed baseball nights to life, successfully engaging the community and handling tripled guest attendance on specialty evenings. Chartwells transformed a space that had been used only for special events in recent years into a cantina, creating new areas for fans to gather and socialize. By introducing signature cocktails, family-focused packages, and themed menus for events like “Selena Night,” the program achieved a 149% increase in average game day purchases on specialty nights.
5. University of Wisconsin-Whitewater’s Custom Catering. Chartwells’ catering and concessions team supported UW-Whitewater’s most ambitious fundraising campaign ever, a $50 million effort, by executing a launch event at Prucha Field at James B. Miller Stadium. Chefs grilled chicken wings in the home team’s dugout, while team members staged a hot dog and nachos bar and scooped build-your-own banana split sundaes into mini Warhawk helmets. The event proved to be a unique and memorable experience, with culinary offerings that perfectly complemented the celebratory atmosphere.

Chartwells Higher Education continues to set the industry standard for strategic, collaborative relationships with partner campuses through its concessions programs. Through tactical management of high-attendance events and a commitment to operational and culinary excellence, Chartwells is transforming concessions into powerful vehicles for driving revenue, bolstering the growth and long-term visions of higher education institutions.

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