Campbell University’s main dining hub is undergoing a makeover — both cosmetically and with its menu — in time for the start of the fall semester in August.
Gaylord’s Kitchen, located in the Oscar N. Harris Student Union, will have a “refreshed look” that will include large-scale murals, updated signage and new design elements to “bring more color, energy and Campbell spirit,” according to Sara Siefert, Aramark’s marketing coordinator at Campbell University in a press release. Aramark is working with Davis Design Group Incorporated — which specializes in dining hall and concession renovations for universities and colleges throughout the country — on the project.
Siefert said in addition to the design changes, Aramark is equally excited to unveil an enhanced menu, new dining stations and “an elevated culinary experience.” Renovations will begin during the first week of August and will be complete in time for Welcome Week, she said.
Executive Chef Bryan Slattery said the menu changes will “reflect key components of performance dining with both contemporary and traditional Southern offerings.”
As for the new design, Siefert said Gaylord’s Kitchen — which opened in 2020 — has always been a “beautiful, modern dining facility,” and the changes are more about adding to the look.
“These updates bring more warmth, personality and school spirit into the dining hall while complementing the exciting culinary enhancements happening behind the scenes,” she said in the release. “The refreshed environment, combined with an enhanced menu and new dining concepts, creates an experience that feels complete and reinforces our commitment to providing students with an exceptional dining program.”
Campbell announced last week the rehiring of Meghan Cusack, a 2013 graduate, as dining services manager for Aramark. Cusack previously held the role in 2023 before overseeing Aramark operations in six states for the past two-plus years. She called dining “an essential part of the student experience” and a responsibility she doesn’t take lightly.
“A great dining program does more than provide meals, it supports student success and enhances what it means to call a campus home,” she said. “My goal is to continue elevating Campbell dining through culinary excellence, innovation and a commitment to meeting the evolving needs of students, faculty and staff.”
Siefert echoed that statement by calling Gaylord’s Kitchen and Campbell’s other dining options places where students build their community.
“We want Gaylord’s Kitchen to reflect that experience. The refreshed design creates a more welcoming atmosphere that celebrates Campbell students and campus life, while updated signage makes it easier for guests to explore everything the dining hall has to offer,” she said. “Pair that with our enhanced menu, new stations and elevated culinary experience, and students will have even more reasons to gather, connect and make memories.”
A family affair: Along with a full staff, Owner Eddie Claude and his wife Ruth (pictured right) work with their kids to run the restaurant. Eddie is a Veteran who served for 21 years in the U.S. Army. Photos by YGH STUDIOS & GFBJ. The Fayett
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