Announcing Georgetown's New Dining Program

Dear Members of the Georgetown University Community,

I am writing to update you on exciting news about the new Georgetown Dining Program, which will debut in the fall of 2017. This innovative on-campus dining program was created based on direct feedback from students, faculty and staff. It has many benefits for our community, including flexible meal plans for students, global menu offerings, increased retail options, mobile ordering, and updated dining and culinary spaces.
Over the past year, we have been engaging our community in order to provide a new campus-wide dining program that meets the needs of our campus community, as well as reflects food trends in higher education and the retail/restaurant industry. Students, faculty and staff have participated in this process through town halls, open houses, showcases by companies, surveys, focus groups, and site visits to other campuses. The Dining RFP Working Group, comprised of more than 30 members of our community including six students, met throughout the year and were involved in the dining program selection process.
As a result of this engagement, we gained a better understanding of the preferences and priorities of our community. We heard from our community a desire for increased variety in food options, improved meal plan flexibility, more fresh and healthy food options, greater portability of menu offerings, and a larger variety of global cuisine. We are pleased to be able to deliver these benefits and more in our new comprehensive dining program starting in fall of 2017.
Georgetown will continue to partner with Aramark, a higher education food service provider, to establish this dynamic program. Working together, Georgetown’s new dining program will include:

  • Transformative renovations of Leo O’Donovan Hall and Hoya Court in the Leavey Center into exciting dining destinations.
  • Life Works Restaurant Group, which operates restaurant-quality, on-site dining cafés at many Fortune 500 companies, will transform the upper level of Leo’s into LEO|MKT, with rotating retail concepts and menus that will feature a variety of fresh, authentic global cuisines. LEO|MKT will also include Whisk Bakery, which will feature District Doughnuts and Commonwealth Joe Coffee Roasters. These new retail options will be available to serve all members of our community and visitors throughout the day.
  • The lower level of Leo’s will transform into the Fresh Food Company, a premier residential dining environment, featuring exhibition cooking, made-to-order fresh, healthy meals with an increased emphasis on allergen dietary management, vegan and vegetarian menus while providing additional halal food options.
  • We are reimagining Hoya Court to include more meal exchange options and enhance traffic flow and flexible seating options. 
  • Enhanced meal plan and program flexibility:
    • New meal plan options
    • Meal plan exchange options at several retail locations across campus
    • More than double the number of guest meals from the current plan
    • Increased number of retail locations on campus
    • Expanded mobile ordering locations
    • Continued access to flex dollars

Click here see architectural renderings of the new spaces in Leo’s and Hoya Court.

As we implement this new dining program, we will also continue to expand our commitment toward socially responsible practices and local, sustainable sourcing. I would like to thank the Dining RFP Working Group for their dedication and engagement throughout this process, with a special thank you to our students who balanced academics along with this commitment to determining the future of dining on campus. We look forward to delivering this unique dining program to our community.

Christopher Augostini
Senior Vice President and Chief Operating Officer