We will continue to take all the steps we always have to ensure students with food allergies, intolerances or Celiac disease can navigate safely.
- Preview today's menu by scanning the QR code at each location or viewing the online menu ahead of time. Click on the meal to view the allergens in the top right corner and ingredients below. We label all allergens, including the top 8 major allergens, sesame, gluten, mustard, and sulfites on our online menu. This is a great resource to determine what is safe and what is not.
- Items that contain tree nuts, peanuts or shellfish are highlighted in red on all digital signage.
- At dinner every night, we have our Plain and Simple option, which is free of the top 8 allergens, sesame, and gluten.
We strongly encourage anyone with allergies to meet with our Registered Dietitian Nutritionist by emailing firstname.lastname@example.org to make an appointment. We do offer meal accommodations for students who follow the Policy for Meal Accommodations, which requires providing appropriate documentation and registering with the Disability Office.
We’d be happy to have a quick meeting with any student, live or virtually, to review some budgeting tips and help them find food that they like.
Student can also use our dining calculator to help budget funds per day in order to make them last until the end of the semester. We also encourage students to check out our Daily Deals–$6 Breakfast, $8 Lunch, and $11 Dinner specials, available everyday!
- While lines may appear long at some locations during peak meal periods, wait time is often less than 15 minutes.
- Lyons Hall on middle campus is open for breakfast and lunch with minimal wait times.
- Wait times are typically shorter during off-peak hours: 9 a.m.–10 a.m., 11 a.m.–12 p.m., 1:30 p.m.–3:30p.m., and 4:30 p.m.–5:30 p.m.
- We recommend pre-ordering through GET Mobile, ordering several days in advance to secure your preferred pickup time.
- We have designed the menu to move the line as quickly as possible and to serve guests as safely as possible. We have picked fan favorites, which includes three hot options for lunch, two hot soups, four hot items at dinner, a dozen Grab and Go items, and eight additional snack options.
- We've recently added microwavable Grilled Chicken with Vegetables and Pasta with Meatballs Grab and Go items.
- Due to health guidelines, self-service options such as soup stations and salad bars will not be available.
- Made-to-order bowls, greens, flatbreads, and more will only be available through GET Mobile.
- We continue to listen to student feedback and will be adjusting the menu throughout the semester.
View today's menu by location on our Menu app.
- We've expanded our capacity at all locations in order to take more orders in addition to moving GET pickup from CoRo to Eagle's Nest at McElroy to offer more options.
- You can place an order up to seven days in advance. We recommend pre-ordering several days in advance to secure your preferred pick-up time.
- Please help us cut pick-up wait times by only picking up your order when you receive a notification your order is ready.
Yes. Students will have the option to eat in the dining hall but must adhere to university guidelines of no more than six people per table. Please do not move table or chairs as they have been placed for your safety and the safety of others.
Our filtered water stations in our dining halls will be opening soon. Contactless water bottle stations are available in libraries and many academic buildings such as Fulton, McGuinn, Gasson, Maloney and Carney.
We cook all of our chicken to an internal temperature of 165 degrees and our cooks record finished temperatures in cooking logs. Additionally, all of our cooks and managers are required to attend a two-day safe food handling training called ServSafe and are all certified ServSafe Managers, the highest level available.
We recognize that many people are concerned when they see pink chicken. There are a few reasons why chicken can appear a bit pink or even have dark purple spots, even though it is fully cooked:
We use bone-in chicken breast and bone-in chicken thighs in several of our dishes because they stay moist and are more flavorful. Myoglobin, a protein present in bones and the chest keel, doesn’t circulate in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color, turning to rust colored during cooking. This is a naturally occurring aspect of the cooking process. Many students have told us that they have never had anything other than boneless chicken breast and are surprised by the coloring of the dark thigh meat and may mistake that for undercooked chicken.
We also sometimes use fully cooked products produced by companies like Hormel. They have also outlined situations where “Pinking” may occur due to naturally occurring pink pigments. This can occur in both white and dark meat, but it is fully cooked and safe to eat. Our suppliers continuously monitor and test this processing and is also monitored by the USDA.
With any of our smoked meats, including our smoked chicken, a discoloration occurs as well. This is a result of the interaction of the smoke and the chicken. In smoked brisket or smoked ribs, it is commonplace and even desirable to see. However, it is more pronounced in the lighter meat of chicken. This discoloration tends to be a line on the outermost 1/8 of an inch of the breast or thigh. The smoke ring is an interaction between myoglobin with the gases released when cooking with wood or charcoal.
- McElroy Commons, Stuart Dining, and Corcoran Commons will serve as the primary dining halls on campus with limited seating and modified service layouts to move lines as quickly as possible and to serve guests as safely as possible.
- Lyons will be open for breakfast and lunch, grab and go items, and coffee and tea only.
- CoRo Café is open for specialty coffee, beverages and grab and go items.
- GET Mobile ordering pick-up locations will be located at the Eagle's Nest, Addie’s, the Yellow Room at Stuart, and Café 129 on the Brighton campus.
Schedules subject to change. See What's Open Now.
Starbucks specialty coffees are available through GET at Addie's and Stuart and can be purchased in-person at CoRo Café.
- Corcoran, McElroy, and Stuart will be open from 7:30 a.m.–8:30 p.m., seven days a week. Starting on Tuesday, Octobber 13, late night service will be available Tuesday, Wednesday, and Thursday from 9 p.m.–11 p.m.
- Lyons will be open from 8 a.m.–3:30 p.m., Monday-Friday.
- CoRo Café & Market will be open 8 a.m.–4:30 p.m., Monday-Friday.
- Dining halls will be closed for 60 minutes between meals to sanitize service areas and dining rooms and to restock items.
- GET Mobile will be open Monday-Friday from 10 a.m.–8 p.m. at Eagle's Nest and Addie’s; 7:30 a.m.–4 p.m. at Stuart; and 8 a.m.–2 p.m. at Café 129.
After Columbus Day, late night will be open from 9 p.m.–-11 p.m. on Tuesday, Wednesday, and Thursday at our three main dining locations to start.
Seating has been reduced in our dining halls for physical distancing. If available, students will have the option to eat in the dining hall or can take their meals to-go back to their rooms or other physically distanced spaces.
Based on public health occupancy guidelines and modified service layouts, seating will be limited. Seating arrangements have also been reconfigured for physical distancing. Students can choose if they want to sit with anyone.
FRESH to Table culinary demos will be temporarily suspended due to COVID, but there are still several dishes on the menu that utilize regionally and ethically grown ingredients that meet the FRESH criteria (Fairly Traded, Regional, Equitable, Sustainable and Healthy). Look for the “FRESH” symbol on the menus for dishes. Equal Exchange’s fairly traded coffee will be available at Corcoran, Stuart, and McElroy. Jerk Fish Tacos are made with a locally caught Acadian Redfish, an underutilized fish species. Bowls at Mac will have locally grown butternut squash, cucumbers, and red beets from Massachusetts farms. All of the eggs sandwiches are served with Pete & Gerry’s organic cage-free eggs. Check out our local and sustainable sourcing page for info about our FRESH food producers.
If you want to support our FRESH program, pick up fresh veggies and baked goods at the Fall Farmer’s Market on Corcoran Commons Plaza Fridays or sign up for our CSA Farm Share with a friend for a weekly box of fresh veggies from Ward’s Berry Farm in Sharon, MA.
Yes. We will have sanitizing supplies and encourage students to clean their tables before and after use. We will also be sanitizing tables throughout the day.
Tables are limited to six per table and you choose who you sit with.
Seating is limited based on state public health guidelines. Students are allowed to remove their masks when they are eating. There are social distance markers and directional arrows on the floors to keep the flow of traffic in order.
GET Mobile is an online and mobile platform where you can pre-order and customize your dishes. All orders are prepaid and your order will be ready for pick-up at your convenience. Use GET mobile to order ahead, skip the line and save time!
There will be additional menu offerings and customization through GET Mobile orders. Popular items, such as Eagle Nest’s customizable favorites including Greens and Bowls and FlatBreads, will be offered through GET mobile.
Each location will have a different menu:
- Eagle's Nest: Flatbreads, Eagles Bowls, Sandwiches, Ben & Jerry's, and more.
- Addie's: Screamin' Eagle, Poke, Paninis, Pizza, Subs, Mac and Cheese Bowl, and more.
- Stuart: Breakfast Omelets and Sandwiches, Salads, Bowls, Mac and Cheese, Pizza, Burgers, and more.
- Café 129: Breakfast pastries, Deli Sandwiches, Soups, Salads, Grab and Go, Desserts, and Beverages.
Yes. In order to accommodate students during the pandemic, mandatory dining funds will be accepted during the fall semester.
Credit cards and debit cards are also accepted.
No, delivery is not offered.
The GET Mobile app is available on the App Store and Google Play. Select Boston College from the list of colleges. Log in with your BC username and password. Your meal plan will be linked automatically.
When you place your order, all of the ingredients are listed out for a customizable meal. There is also a comment box for requests such as “no cheese” on a sandwich or “no sauce” on a poke bowl.
Yes, as long as there is seating available.
Yes. Just make sure you have your roommate's order number.
You can place your order in advance (i.e. order breakfast the night before or order lunch while you are in your 9am class). If you select “ASAP” as your pick up time, your order will typically be ready within 30 minutes. You will receive a text notification when your order is ready for pickup.
Students should reach out to us so that we can ensure that they are not having any trouble with the GET mobile app. Unfortunately, there are occasions for technical difficulties as with many technology systems.
BC Dining Services has implemented the following protocol since March to help prevent the spread of the Coronavirus. View our Preventative Measures.
Guests will be able to remove their masks to eat, but otherwise, masks or face coverings must be worn inside the dining halls.
In order to prevent the spread, we want to eliminate the risk of cross-contamination and require you to put away your phones when ordering and getting your food. Otherwise, you can use your phones while waiting in line or when seated.
Sanitizing wipes will be made available in the dining halls, and guests will be expected to clean their dining area before and after each use. In addition, hand sanitizer will be available for use before you enter our servery to select your food.
We require students use hand sanitizer before entering the servery. We will also have signs encouraging students to only touch the item they are purchasing.
Yes. You will be able to "Tap and Go" or swipe your own card.
While the FDA and CDC have deemed reusable serviceware safe to use during COVID if washed and handled properly, we have determined that the safest and most efficient way to serve meals will be on take-out and to-go containers only, primarily due to limitations in staff capacity.
In order to minimize unnecessary plastic waste, we will be serving the meals on World Centric compostable fiber containers (so make sure to put them in the compost bin!).
Last year students consumed 10 million single-use plastic items from Dining Halls. COVID may lead to a temporary increase in plastic waste, but you can still help us minimize our footprint in the following ways:
- Bring your own reusable utensils and napkin for dining on the go. You can pick up a bamboo cutlery kit at the register, or feel free to bring your own from home (make sure to wash with soap and water before using!)
- Compost food waste and fiber containers! You can find compost bins in every dining hall across campus. Eating on the go? Swing by a dining hall to toss your uneaten food or fiber container in the right bin.
- Fill up your reusable water bottle at home so you don’t have to buy disposable water bottles on the go.
- Skip the straw! If you’re dining in, try drinking your beverage without the lid and straw.
- Recycle plastic correctly. Clean out food from clear plastic to-go containers and dispose of in the single-stream recycling containers across campus.
Yes. You will also be able to purchase reusable Boston College bamboo cutlery at all of our dining halls.
We have increased the amount of product each week due to the high demand. The farmers’ market will be available on Fridays at Corcoran Commons through October.
- Increased frequency of cleaning and sanitizing the operation.
- Increased sanitation measures, including handwashing every 30 minutes.
- Stations cleaned and sanitized between each task.
- All employees completed a mandatory COVID-19 Training Program prior to working in the operation.
- BCDS managers are ServSafe certified and remind employees of the importance of increased sanitation protocols.
- Employees are asked to stay home at the earliest signs of not feeling well.
- Require all customers and employees to wear face coverings to enter the servery.
- No cell phone use allowed once in the servery to eliminate cross-contact.
- Marked all lines for food for physical distancing; a manager will be stationed at the entrance to instruct customers when it is safe to enter and what line they should get in.
- Clearly marked all work stations in both the front and back of the house for physical distancing.
- Clearly marked all kitchen stations to ensure cooks work six feet apart.
- Employee meeting areas marked with six-foot markers for groups to safely meet to review essential daily operations such as menu planning and staff assignments.
- Seating will be reduced in our dining halls for physical distancing. If available, students will have the option to eat in the dining hall or can take their meals to-go back to their rooms or other physically distanced spaces.
- Plasticware, disposable cups, and takeout containers only.
- Self-service (salad bars, soup stations, etc.) has been eliminated.
- More Grab and Go options available.
- Plexiglass shields installed at each station.
- Contactless payment to eliminate the exchange of change between the cashier and the customer.
- Our valued supply chain is also practicing emergency precautions with their employees and the handling of the products they deliver.
Our partners in HR are actively recruiting for dining positions.
No, we welcome all students and have multiple jobs (servers, baristas, delivery, and more) available across campus with flexible hours and a free meal. Interested in working for BC Dining? Visit our Employment page.
Our chefs and culinarians recognize the importance of continuing to introduce diverse and delicious new dishes to our menus.
To incorporate more fresh, seasonal, and locally grown foods
To infuse our cuisine with new flavors
To encourage innovation and introduce new menu items