Temporary redesign draws praise, frustration

This year, returning students were greeted by a temporary new setup at South Dining Hall (SDH) after ground broke on the two-year remodeling effort in the summer of 2025. According to information on the website for university facilities, the finalized construction plan will incorporate an updated food preparation and service area, while maintaining the historical character of the nearly 100-year-old structure. 

In the meantime, these renovations have significantly decreased the functionality of the dining hall, requiring Campus Dining Staff to be innovative with methods of preparation and service. 

Luigi Albergantini, Executive Director of Campus Dining, expressed his optimism to the Rover about the effects of the dining hall renovation, saying, “Our goal is to modernize the facility, improve efficiency, and create spaces that reflect the way students gather, build community, and enjoy meals together.”

Gregory Larson, Chief Executive Chef of Notre Dame Dining, similarly stressed the importance of increasing speed and quality of service in the dining hall, listing to “create a better flow for guests” as a primary motivation for the remodeling efforts. “Previously at peak times, the line cueing and crowded service points made it difficult to navigate for our guests and the service team,” he remarked.  

Student reactions to the construction effort remain mixed. 

Luke Buonerba, a sophomore in Old College, expressed his excitement about the changes, telling the Rover, “The serving area … seemed a bit outdated.” He continued, “I am happy they are keeping the actual dining rooms the same.” 

Caleb Delorenzo, a sophomore in Baumer Hall, vented his frustration with the dining hall’s inefficiency, saying, “It’s a mess. … The food needs to be labelled more clearly.” 

Many students expressed that the recent renovations have caused them to frequent the other dining hall on campus, according to a recent survey conducted by the Rover. Welsh Family Hall sophomore Ava Hall reported, “There are many fewer options available than at North.” North Dining Hall has experienced noticeable increases in traffic which has elongated lines and wait times. 

Freshman Aly Rothfus echoed many students’ opinions on lengthened wait times at North Dining Hall in the survey, saying, “I had to wait 40 minutes to get dinner at NDH. Enough said.”

Larson praised the adjustments made at North Dining Hall. “I cannot speak more highly about the leadership of North and teamwork between North and South.” He emphasized the team’s goal to make this period of transition “a success, not something ‘we got through.’” He added that providing constructive feedback to the dining staff has been beneficial. 

Antonina Cusumano, a sophomore in Ryan Hall, also affirmed the team at North which has continued to provide “food similar to as it has done in the past … and maintained their dietary accommodations” that are important to a friend of hers who has a gluten intolerance. 

Cusumano also expressed concern over the timeline of the renovations and found it “unfortunate that it won’t be done for another whole year after this.” The completion of the project at South Dining Hall is currently scheduled for the fall of 2027. 

Acknowledging the grievances of many students, Albergantini said, “Naturally, a project of this scale brings challenges.” 

Albergantini nevertheless praised the work being done to keep SDH’s high standard of quality despite the renovations. “Our team at South has shown remarkable creativity in ensuring continuity of service, even under constrained conditions. … Ultimately, our staff take pride in being part of a project that is not only about bricks and mortar, but about strengthening the sense of community that dining at Notre Dame has always represented.”

Bethie Benz is a sophomore studying theology on the premed track. She can be reached at ebenz@nd.edu. 

Photo Credit: NDWorks

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