McMaster Catering Services, formerly Paradise Catering, served more than 5000 events last year, from intimate lunch meetings to galas with hundreds of guests.

This September, they’re rolling out a new menu to go with the new name. It includes more vegetable-based dishes, in keeping with the department’s emphasis on wellness and sustainability practices, such as pulled-carrot sliders, Sriracha Kung Pao Brussels sprouts and a plant-based lunch buffet. Meals also include increased vegan, halal and gluten-free options.

Hospitality Services is replacing all plastic cutlery and straws with compostable options, adding to their campus sustainability actions.

McMaster Hospitality Services tastes sweet victory with recognition from peers.

Click the link to watch a featured segment on CHCH news

Bridges is the home for a new pay-it-forward Hospitality Services initiative: Cards for Humanity.

Andy Leung and the McMaster team won most creative soup at Soupfest.

SMPL offers lunch and dinner options prepared without the use of preservatives or any of the top 10 allergens in Canada (milk, eggs, wheat, soy, sesame, mustard, shellfish, peanuts, tree nuts, gluten). It also happens to be delicious.

We’ve all been there – a morning so rushed you’ve forgotten your lunch, or a panic when there’s no leftovers after dinner to eat the next day. Buying lunch on campus can be a good thing – especially when you have as many options as we do at McMaster.

Chefs from McMaster’s Hospitality Services participated in Forward Food training, focused on creating delicious, cost-effective and plant-based dishes.

New national guidelines, announced at McMaster on May 2nd, will help university students with food allergies who are at risk for anaphylaxis.

At the recent annual conference of the Canadian College and University Food Service Association (CCUFSA) Chris Roberts, director of Hospitality Services, was elected by his peers as a President Elect of the Association.