Until further notice, Dining Services is limited due to the COVID-19 pandemic. Please monitor your Morrisville.edu email account for the most up to date information for dining services.
For other campus updates on COVID-19, please visit our COVID-19 Outbreak Communications page.
Coronavirus meal procedures:
During the remaining weeks of the semester, you will need to order your meals online.
We are only accepting student meal plans and Mustang Money for staff. To add funds to your card, please use GET.
You will need to place your order via the online form between 6 p.m. – 8 a.m. the day before for the following day’s meals. This is extremely important to make sure the Dining Services team has enough time to prepare the meals requested.
You will pick up your meal at Mustang Alley during the time slot in which you selected on the order form.
You will have less options than you are used to at Mustang Alley. However, you will see there are plenty of good choices available.
The following meals will be offered:
- Monday – Friday, we are offering lunch and dinner.
- Saturday and Sunday, we are offering one meal mid-day; late lunch/early dinner.
Snack Packs will also be available for purchase through your meal plan. These will allow you snacks in your rooms. Included in a snack pack is a variety of salty, sweet and spicy snacks.
We realize this is a transition, so please bear with us and reach out with questions/concerns to email@example.com
We believe that providing great food at a great value to our campus community is the starting place. From there, we have provided dining spaces that are welcoming with environments that our students enjoy. Our involvement and interest for our students does not end with a meal; we are active in supporting their educational experience in addition to providing events that are just plain fun!
While each of our facilities differs in concept, our Dining service staff share a commitment to providing an exceptional dining experience. Our chefs receive ongoing off-site training to stay current on the latest trends and equipment, our suppliers are active in sustainability efforts, our storerooms and freezers are stocked with recognized national brands and we are committed to working with local farmers to source field to fork products.
We encourage customer feedback and enjoy student interaction. We believe that listening and responding to customer critiques and ideas have helped us develop a reputation we take pride in.
We look forward to meeting you.