Loyola Marymount University selects Aramark for campus dining overhaul
Loyola Marymount University (LMU) has selected Aramark Collegiate Hospitality as its new campus food services provider, with the partnership set to begin in May 2025.
Under the agreement, Aramark will manage on-campus dining, retail food services, catering, and athletic concessions.
The company delivers customized dining solutions through data-driven consumer insights and campus-specific needs.
The transition to Aramark is part of LMU’s broader effort to enhance campus dining, focusing on variety, accessibility, and student experience. As part of this initiative, significant renovations and service upgrades are planned, including the introduction of All-You-Care-to-Eat meal plans at the Lair, which is scheduled for renovation in summer 2026.
Other planned changes include menu updates at existing dining locations, improvements to dining options at Founders Pavilion and University Hall, and upgrades to Sonia’s on the LMU Loyola Law School campus. Mobile and stand-alone food carts will be introduced across campus to provide more convenient options for students.
Andy O’Reilly, vice president for Auxiliary and Business Services at LMU, emphasized the alignment between the university’s vision for dining and Aramark’s approach:
“We’re excited to welcome Aramark as a new partner that matches our long-term vision for on-campus dining excellence at LMU, and we look forward to rolling out innovations that enhance variety, add value, and build community.
“Aramark is a known market leader on more than 275 campuses in the U.S., including the largest number of Jesuit universities of any provider. Their ability to fully integrate in the campus community and willingness to listen to student needs sets them apart.”
Jack Donovan, President and CEO of Aramark Collegiate Hospitality, highlighted the company’s experience in higher education food services:
“We are proud to win LMU’s trust and serve as its new hospitality partner. We can’t wait to showcase our residential dining, as well as expanded retail, catering, and concessions capability.”
