Peyton Webb
Staff Writer
A new chapter in campus dining is unfolding at Wingate University as Bon Appetit Management Company prepares to take over food service operations, replacing Wingate Eats starting this June.
The change marks the end of a five-year run with Wingate Eats, which began serving the campus in 2020. Bon Appetit is under the same parent company, Chartwells Higher Education, but ground management, staffing structures, and dining-program strategies will shift with the replacement.
General Manager and Director of Operations Gerald Gatto, who has overseen Wingate Eats since it arrived on campus, reflected on the transition and his time at the university.
“We were aware that the contract had a review point at the five-year mark,” Gatto said. “It was an opportunity for the university to look at other options. I have been told that this change is not a reflection of me or my team. We have had a good program, and we are proud of what we have achieved.”
The transition was built into the original agreement between the university and Chartwells. The university used the opportunity to explore alternative approaches to food service, seeking a fresh vision for Wingate’s next chapter in campus dining.
The shift in providers came after a competitive proposal process in which Bon Appetit emphasized a focus on sustainability, fresh ingredients and student involvement in menu planning. Koren Nappi, district manager for the Southeast/Midwest region at Bon Appetit, said her team is excited to begin a new partnership with the university and to provide a dining program that is tailored specifically for Wingate’s campus community.
“At Bon Appetit, we strive to provide a delicious and dynamic food program that is also safe and inclusive,” Nappi said. “Our chefs design their own menus and cook everything from scratch using fresh, high-quality ingredients. We are looking forward to bringing that approach to Wingate University.”
Students can expect some noticeable changes when they return to campus in the fall. According to Nappi, dining halls will offer customizable meals with a focus on seasonal and local ingredients. The company also plans to keep and maintain familiar retail outlets like Starbucks and Chick-fil-A, while exploring different opportunities to update station layouts and change hours of dining services.
As for meal plans and dining dollars, a definitive plan has not been decided on. Bon Appetit and the university are continuing to look at the logistics of dining plans and plan to reveal that to students during the summer.
“Our goal is to support all students, including those with dietary restrictions,” Nappi said. “We’ll have vegetarian and vegan options daily, and our team of dietitians and nutritionists are ready to help students navigate their choices.” For current dining staff, the transition has been as smooth as possible. According to Gatto, all hourly associates have been offered positions with Bon Appetit, keeping their seniority and rate of pay.
“There has been a high level of cooperation,” Gatto said. “We’re focused on maintaining the quality of service until the very end of contract and helping to make the transition a Success.” According to the Bon Appetit website, the company is also bringing sustainability initiatives to campus, including its “Waste Not” food waste reduction program and the “Eat Local Challenge,” which will encourage students to engage with local food producers.
Morgan Taylor, a freshman Psychology major from Unionville, N.C., is hopeful the change will bring more variety and fresher food to campus.
“I think everyone is curious to see what the new company will bring ever since we received the email [announcing the change],” said Taylor. “We’ve heard a lot about their focus on local food and that sounds exciting. I just hope the food tastes good and there are plenty of options. Honestly, I think students, myself included, are looking for more variety and healthier choices. It would be nice to have meals that feel a little more homemade and less like typical cafeteria food. Overall, I’m optimistic, but I think we’ll just have to wait and see how it all plays out.”
As for Gatto, who has been with Chartwells for 23 years, his next chapter involves supporting new openings for the company in Virginia. Looking back, he expressed gratitude for his time at Wingate.
“I’ve developed great relationships here and have a lot of pride in what we’ve accomplished,” Gatto said. “We’ve always had the best interest of the university in mind and integrated ourselves into the community. I’ll take a piece of Wingate with me where I go.”
Nappi mentioned her team’s priority is to build strong relationships with students, faculty and staff.
“We’re grateful to be joining the Wingate community and look forward to serving you,” she said. “Our doors are always open.”
The university and Bon Appetit are working to finalize details before the official handoff, aiming to provide a seamless experience when students return to campus.
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