Hours of operation, menus and other information for our dining facilities can be located on the Bon Appétit at Whittier website. Information about meal plan options is available on the Housing and Residential Life page.
Serving as the campus’ main cafeteria, the Campus Inn – or CI - is located on the second floor of the Campus Center and offers a variety of foods served from different stations, including Café Classics, Exhibition, Deli, Grill, Ovens, Farm to Fork, and, of course, a delicious Granary where you can find delicious house baked pastries and desserts. Often, students are treated to special cuisine days, where the fare turns to outdoor Mongolian barbecue, Mexican- or South America-themed menus, or local, organic dishes. The Campus Inn accepts meal plans, Flex Dollars, cash, and credit cards.
The Spot is conveniently located on the second floor of the Campus Center next to the Student Lounge. An alternative dining spot and Whittier tradition since the 1940s, The Spot offers a coffee-shop menu, featuring freshly grilled foods, authentic Mexican foods, made-to-order sandwiches, salads, and daily specials, in addition to an espresso bar and fresh fruit Smoothie Bar. The Spot accepts Flex Dollars, cash, and credit cards.
From morning breakfast baskets and freshly brewed coffee to Italian Panino Mio Sandwiches and elegant hors d'oeuvres, Bon Appétit’s catering menu is filled with fresh and contemporary menus for special events and meetings. Please contact Bon Appétit for specific pricing and menu options.
With a commitment to serving food that is cooked from scratch and that includes fresh, seasonal, and regional products in all its offerings, our cafés’ menus are full of healthy food options for students every day.
Farm to Fork is a Bon Appétit initiative that reflects its commitment to buying local produce and to sustainable farming practices. This effort includes purchasing seasonal and regional ingredients from local small farmers and artisans within a 150-mile radius of our kitchen who use sustainable farming practices. Farm to Fork also supports farmers who do not use pesticides, hormones, and antibiotics, and who grow heirloom vegetables rather than genetically-modified produce.
Bon Appétit’s Low Carbon Diet is the first national program to highlight the significant connections between food and climate change and take steps to reduce the College’s contribution to the problem. Reducing the purchasing of high carbon foods such as beef, cheese, and tropical fruit, eliminating wasteful practices, and educating the campus about the issue of environmental sustainability are just a few ways that Bon Appétit is working with the College community to better the environment.
Assistant General Manager
Executive Sous Chef