΢ƽ

Dining Services

The Marketplace Dining Hall and The Spencer Grill, both located in the Joe Rosenfield ’25 Center, and The Global Cafe, located in the Humanities and Social Sciences Center (HSSC), provide for the campus’ dining and nutritional needs. The award-winning Marketplace offers a diverse menu to students, campus community members, and guests.  The Spencer Grill serves a variety of beverages, fresh bakery, other snacks, and made-to-order items. ΢ƽ Dining’s culinary staff also offers full catering services, from informal coffees to large banquets and receptions.

Dining Services is Hiring!

Join our professional culinary department focused on local and scratch-made food, sustainable practices, and employee career development. Full- and part-time career positions are available.

Join our team!

Dining Options

Student's laughing while dining

Pricing and Plans

The last day to make changes to meal plans for fall 2024 term is Thursday, Sept. 5, 2024, at midnight.

See your options
Students dining at NSO campus picnic

Hours

During the academic year, the Marketplace is open:

  • Monday–Thursday: 7 a.m.–8 p.m.
  • Friday: 7 a.m.–7:30 p.m.
  • Saturday: 9–10 a.m., 11:30 a.m.–1:30 p.m., and 5–7 p.m.
  • Sunday: 11:30 a.m.–1:30 p.m. and 5–8 p.m. (no breakfast)

During the academic year, the Spencer Grill is open:

  • Monday–Friday: 7:30 a.m.–10:30 p.m.
  • Saturday: 10 a.m.–10:30 p.m.
  • Sunday: 9 a.m.–10:30 p.m.

During the academic year, the Global Café is open:

  • Monday–Friday: 7:30 a.m.–4 p.m.
  • Saturday & Sunday: Closed
Detailed Hours
Student Skipping off Stage
Campus & Community

Recognizing Four Individuals Who Helped Shape the Class of 2025’s Time at ΢ƽ

Each year, ΢ƽ’s graduating class has the opportunity to recognize individuals who have profoundly shaped their student experience—not just in the classroom, but in moments of everyday care, kindness, and connection. For the Class of 2025, four exceptional individuals have been named Honorary Class Members: Peggy Elliott, Renee Bourgeois Parsons, David Stanley, and Jani Springer.
Pizza Oven
Campus & Community

News From ΢ƽ Dining: Mardi Gras Flavors and Artisan Pizza Crafting

΢ƽ Dining Services continues to push the boundaries of campus dining, bringing creativity and craftsmanship to every meal. On Tuesday, March 4 from 5pm to 8pm., the team is showcasing its expertise with a Mardi Gras-inspired menu and a behind-the-scenes look at the artisan pizza-making process that defines the Marketplace experience.
People in white chef outfits in front of carved fruit
Campus & Community

Fruit and Vegetable Artistry Carving Class Hosted by Dining Services

΢ƽ Dining Services welcomed renowned fruit and vegetable carving expert Chef Ray Duey for an all-day workshop. Chief Culinary Officer Scott Turley organized the event, giving 15 staff members the opportunity to spend eight hours refining their skills in food artistry.

Current Students Share Their Views About Food in the D-Hall

Vegetables being tossed in a skillet over a flame on a stove

New Culture, New Food, Lots of Vegetarian-Friendly Options

Saketan Anand ’21, an economics and Spanish major from Mumbai, India, says he was blown away by the variety of food options available in D-Hall when he arrived on campus. “Especially when I first came here, this was kind of a dream for an international student. It’s weird because pizzas and sandwiches and burgers and that kind of stuff is like luxury food in the cultures that we grow up in …. So, you have that honeymoon phase, and then you’re like, ‘Okay, I want to get healthy food.’ But there are options for that as well. It’s really easy to put together a salad bowl and stuff.”

row of spices in small, clear glass jars

Use the Spice Rack

΢ƽians are experts at adapting to new situations and finding creative solutions. Fitsum “Fit” Getahun ’21, a biology and history double major from Addis Ababa, anticipated many differences between Ethiopian cuisine and the food served in ΢ƽ’s Marketplace Dining Hall but has since found the secret to balancing flavor and practicality — the spice rack.

Marnie's lunch a spinach salad, a turnover, a green apple, and a dessert bar

What’s It Like to Eat in ΢ƽ’s Dining Hall?

I had a lot of questions about the ΢ƽ experience before I arrived on campus for New Student Orientation and some of the most pressing involved food. What if I didn’t like anything in the dining hall? Would I find anyone with whom I could sit? What if it all just tastes bad in general?! Luckily, those fears were totally unfounded, and eating at ΢ƽ has been an easy, and sometimes even enlightening, experience.

Our Approach to Food

  • A small saute pan with fresh spinach leaves and ground meat, ready to be tossed together

    What’s on Your Plate?

    With all the variables to consider when deciding where to go to college, you already have plenty on your metaphorical plate.

    So what about the food that literally will be on your plate?

    We chatted with Scott Turley, executive chef at ΢ƽ, to learn about his approach to food and the options open to students.

  • bird's eye view of a sweet potato pie

    Sweet Potato Pie

    Alvin Irby ’07 recently congratulated ΢ƽ's executive chef, Scott Turley, on his 20-year anniversary, and asked him if Irby’s sweet potato pie was still in the dessert rotation at ΢ƽ.

Contact Information

Phone
641-269-3661
Fax
641-269-4650

Joe Rosenfield Center
1115 Eighth Ave
΢ƽ, IA 50112
United States

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