Dining Complex

Dining Complex at Maranatha

The Dining Complex (DC), catered by Pioneer College Caterers, serves an all-you-can eat smorgasbord of hot entrees, salad bar, dessert/ice cream bar, breakfast bar, a pizza station, sandwich line, a demonstration cooking station, rotisserie chicken cooking program, and beverages. Purchase tickets in the Welcome Center or the DC. Children’s tickets (ages 3-9) are available only at the DC; however, the DC takes only cash or checks. Please use the Welcome Center if you would like to use a credit card.

BreakfastLunchDinner & Sunday LunchPremium Meals
 Monday - FridaySaturdaySunday
Breakfast6:45-9:00 A.M.8:30-9:00 A.M.7:45-8:15 A.M.
Lunch10:00 A.M.-4:00 P.M.11:00 AM-12:30 P.M. (Brunch)11:45 A.M.-1:00 P.M.
Dinner4-6:30 P.M.4:45-5:45 P.M.7:15-8:15 P.M.

Click here to view the current menu

The Dining Complex atmosphere is fresh and fun–almost as big a selling point as the food.

Maranatha’s newest public building opened in 2005 (Day Hall dormitory was built in 2006). The upper level is devoted primarily to the commons eating area, but there is a roomy front lobby with comfortable furniture. The Welcome Center, located in the lobby, is the first stop for most campus visitors.

One side of the eating area is enclosed by large windows that offer a scenic view of the west end of the campus, including the football and soccer fields. A central fireplace is a place for relaxing and conversation. Quiet conversation is not always a practical option during peak meal times, however, as students fill the tables to eat and discuss their day. Cell phones and books sitting on a table are an unofficial sign that those places are “reserved” for students who will soon return. Social interaction among students is as much a part of the Dining Complex experience as eating.

The “DC” is also a place for social interaction between faculty and staff members and students. Those conversations allow for more informal discussion, which opens the door for mentorship and spiritual guidance.

Now, let’s discuss the good part–the food.

One very definite plus in Maranatha’s favor, especially in relation to many of its Christian college competitors, is the number of choices offered at each meal.

A hot and cold cereal bar, an egg and waffle bar, hash browns, and biscuits and gravy are available every morning in addition to the daily specials like pancakes, muffins, french toast, and omelettes. For lunch and dinner, students can fill their trays at the soup and salad bar, pizza bar, deli and grilled sandwich bar, waffle bar, and another bar where chips, chili and nacho ingredients are available. From there, they can move to the primary food line for the always-changing daily main menu items. A rotisserie chicken station and daily demonstration cooking were added in the fall of 2011, with potatoes and vegetables also available on the rotisserie line.

Students enjoy a change of pace with special meals like Steak Night, Southern Night, Dairy Days (featuring some of Wisconsin’s famous dairy products), and Demonstration Cooking. Students who stop by the Demonstration Cooking station can choose their ingredients and watch employees prepare customized dishes like stir-fry, quesadillas, and pasta.

Freshness and quality are vital concerns. So is a homemade touch. Maranatha purchases prepared pizza sauce but augments it with several special ingredients, as well as a specific blend of cheeses. Whole breast smoked turkey is used; chopped deli meats and premade salads are not. Cookie dough is prepared with one-quarter organic whole wheat flour.

Dining Complex Fun Facts

  • Continuous serve from 6:45 am to 6:30 pm.
  • 40,568 square feet
  • Nine classrooms and computer labs
  • Lecture hall, seating 145
  • Faculty workroom
  • “Hal” medical simulator
  • Presidential Dining Room
  • Data projectors, VCR/DVD units, and overhead projects in all classrooms
  • New computers in labs and classrooms
  • Wireless networking
  • 23,000 square feet of carpet
  • 247 lights
  • 460 windows
  • 369 desks

Food Service Fun Facts

  • There are 1,300 to 1,500 meals served each weekday.
  • More than 2,000 meals are served each day during Jump Start (freshman orientation) weekend.
  • There are 50 schools serviced by Pioneer College Caterers.
  • More than 800 hours of student labor are required to keep the Dining Complex staffed each week. There are 98 student employees.
  • The ingredient most frequently ordered? Pioneer College Caterers orders 400 cases of apples each year. They also order more than 300 cases of bananas and 3,000 pounds of ground beef.