students dining

Campus Dining

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Impact of Coronavirus (COVID-19)

To keep dining on campus open and safe for guests and staff:

  • You have the option to eat in the dining room with reusable plates, flatware, and glassware as necessary (recommended to reduce waste or take your food to go).
    Take washable items to the dish return area. Place disposable items in the trash receptacles.
  • Follow the college's face covering requirements.

Safety protocols in place for Campus Dining staff and operations include:

  • Hand washing and station disinfecting protocols every 30 minutes
    Hand sanitizer dispensers throughout dining locations


7:00–10:30 a.m.

  • Grill service, and grab and go breakfast burritos or breakfast sandwiches
  • Breakfast bar with seasonal fresh fruits, yogurts, bagels, toast, house made pastries, gluten free options and assorted spreads
  • Make your own waffle bar
  • Hot breakfast cereal
  • Grab and go items and snacks

10:30 a.m.–2:30 p.m.

  • Grill service
  • Lunch entrée
  • Made to order deli sandwiches with 2 composed salad choices
  • Self-serve salad and soup bar
  • Pizza
  • Assorted desserts
  • Grab and go items and snacks

2:30–4:30 p.m.

  • Grill service
  • Pizza
  • Made to order deli sandwiches with 2 composed salad choices
  • Assorted desserts
  • Self-serve salad bar
  • Grab and go items and snacks

4:30–7:00 p.m.

  • Grill service
  • Dinner entrée
  • Made to order deli sandwiches with 2 composed salad choices (available until 4:40 p.m., Monday–Friday)
  • Pizza (available until 6:00 p.m., Monday–Friday)
  • Self-serve salad bar
  • Assorted desserts
  • Grab and go items and snacks


10:00 a.m.–6:00 p.m.

  • Grill service
  • Brunch entrée
  • Lunch/dinner entrée
  • Make your own waffle bar (brunch only)
  • Self-serve salad bar
  • Assorted desserts
  • Grab and go items and snacks

Monday–Friday, 8:00 a.m.–5:00 p.m., Griff’s Roost will offer drink specials, heat and serve breakfast items, paninis, and grab and go items. Griff’s Roost will be closed on Saturday and Sunday.

Westminster works with Bon Appétit to bring reliable dining service to campus. Bon Appétit provides new flavorful and nutritious food, including vegan, vegetarian, and gluten-free options. Westminster’s on site executive chef prepares all recipes in the Shaw Dining Hall.

two students dining together

french fries

Meal Plans

Meals are served in the Shaw Student Center and are priced à la carte. Daily menus and pricing can be found on the Bon Appétit website. The Gold Meal Plan averages about 2 meals per day.

The leftover balance on meal plans carries over from fall to spring semester and from spring semester through the end of May Term (first 4 weeks of summer term) (if enrolled). Meal plans will not carry over to the next academic year.

Employee and Commuter Student Flex Plans

Employees and commuter students can take advantage of the commuter flex plans to load money on their college ID card to buy meals, snacks, or drinks on campus. As a bonus, with the purchase of a commuter flex plan, Bon Appétit will contribute an additional 5–10% of what you added to your balance, increasing your available funds. You can load money to your card with a cashier in Shaw Student Center or Griff’s Roost Café, or by visiting the Bon Appétit Office in the Shaw Center. Faculty and staff can sign up for payroll deduction by emailing Commuter students cannot pay for commuter flex plans with financial aid; costs are paid directly to Bon Appétit via cash, check, or credit card. Plan options include:

  • Sky: Adding up to $199 (5% Bon Appétit bonus)
  • Snow: Adding $200 or more (10% Bon Appétit bonus)

Commuter flex plans carryover until used up or you leave the college. There are no refunds at anytime.

Make Life Easier: No worrying about grocery shopping or meal planning, no dishes, and no unexpected financial surprises.

It’s Convenient: Campus Dining offers lots of freshly made grab-and-go items and offercontactlessss payment, so you don’t even have to carry cash.

From Scratch = Flexible: Your meals are cooked from scratch. This means Campus Dining can be flexible with recipes to create delicious food that suits every dietary need and taste.

It’s Healthier: Westminster’s chefs make crave-worthy dishes built on whole grains, deep-color vegetables, fresh fruits, and lean or plant-based proteins. They also follow portion control guidelines.

Satisfying Options: There is always something new to try, and Campus Dining loves to hear suggestions from students. Chefs don’t use cycle menus or corporate recipes, so they can add in new items with only a few days’ notice.

Seriously Sustainable: Campus Dining is dedicated to upholding commitments to environmentally and socially responsible sourcing.

Knowledge is Power: Campus Dining is committed to helping you learn to make healthy choices in and outside of campus dining locations through nutrition and wellness information and education about how food choices impact the environment, and more.

Social: Mealtimes are the perfect time to catch up with friends and make new ones.

Dining Locations

students dining in shaw hall

Shaw Dining Hall

Located in the Shaw Student Center, Shaw Dining Hall is the perfect place to meet friends for breakfast, lunch, and dinner. Tables and access to printers and scanners make Shaw a great location for your study group or group project to meet, work, and grab a meal. Specials change every day and are made from scratch. You can also grab a made-to-order hamburgers and sandwiches and create nourishing salads at the salad bar. Stop by to see what is available

barista at Griff's Roast

Griff's Roost Cafe

Located in the Bassis Center, Griff's Roost Cafe crafts made-to-order coffee and tea beverages in-house and has various pastries and snacks available for purchase. Bassis' quiet atmosphere and comfortable seating make it an ideal place to study or meet with friends.

Ethically and Sustainably Produced Food

chef preparing food in professional kitchen

Locally Sourced

Bon Appétit supports local agriculture, providing you with high-quality, sustainably produced, and nutritious food items. All small, owner-operated farms and ranches are within a 150-mile radius of campus. BoAppétitit also serves more than 50 species of locally sourced seafood.

student ordering food at counter

Raised without Antibiotics

Bon Appétit is committed to reducing, and advocating for reducing, antibiotic abuse in farm animals. All of the chicken, turkey, ground beef, and pork used by Bon Appétit is raised without the use of antibiotics. All milk and yogurt are sourced from cows not given bovine growth hormones.

plate with a hamburger and fries sitting on white counter

Humanely Sourced

Bon Appétit believes it is important to reduce animal suffering, choosing to source humanely raised ground beef, certified cage-free eggs, and pork that comes from sows living in group housing.

pan of salty pretzels

Reduced Carbon Footprint

Through a dedication to tackling climate change, Bon Appétit reduces its carbon footprint by prioritizing plant-based proteins, preventing and reducing food waste, trimming transportation, and decreasing deforestation.

server in dining hall preparing a plate of food for student in line

Reduced Waste

Bon Appétit prioritizes and provides reusable and sustainable, straws, stirrers, and in-dining dishes and silverware. You can also pick up a reusablecoco container to take your food to go.

Contact Bon Appétit

You can visit the Bon Appétit website to leave a comment, place an order for events, get catering info, or talk to dieticianan.

General Manager

Tony DiRaddo
Phone: 801.832.2708

Catering Manager

Malorie Swenson
Phone: 801.832.2707

Executive Chef

Joseph Davis
Phone: 801.832.2710