# Office of the Managing Director Newsletters ## expand\_more ![Smitha Haneef, Managing Director](/sites/g/files/omnuum12466/files/styles/hwp_1_1__360x360_scale/public/2026-09/Smitha%20Headshot%20copy%201MB.jpg?itok=sqiRzQ97) *Smitha Haneef, Managing Director, HUDS*## Welcome Back Students ***Happy New Academic Year!*** At Harvard University Dining Services (HUDS) we have been preparing for your arrival with enthusiasm. The HUDS Team has completed comprehensive preparations across all our residential dining locations at Annenberg and the Houses. Residential Dining’s focus for the new academic year is on Food and Beverage service, quality assurance, and culinary and menu execution. To establish alignment across all operations, HUDS hosted the Academic Year Opening Meeting for Residential Dining Managers on August 18th, equipping House Managers with The Quality Assurance Standards Guidebook, standard operating procedures (SOPs), tools, and operational standards. This was followed by an All-Hands Opening Meeting and Training for all residential dining managers and staff. **2026-2027 HUDS and Residential Dining Program & Operational Highlights** ***Residential Dining Program Development:*** A significant amount of comprehensive planning and culinary refinement was dedicated to the development of the FY27 residential dining program and food and beverage menus over the summer. To create a modern, responsive, and student-centered dining experience, the team synthesized valuable insights from multiple sources: Fall Student Survey data, year-round feedback from the Text ’n’ Tell messaging platform, and direct recipe development from the HUDS culinary team. This collaborative eSort was further enriched by industry research and development, current culinary and consumer food trends, innovative new vendor product offerings, and optimized menu modeling within HUDS' central menu management system. The resulting menus deliver high-quality, balanced, and culturally diverse dining options tailored directly to student needs and campus community life. Visit the HUDS webpage for additional information about the program . ***Service Excellence & Floor Presence:*** Aligned with the HUDS Quality Assurance framework, Residential Dining Managers will maintain a visible presence in service areas during each meal period, lead daily pre-meal staff briefings, and conduct regular student table visits. Student feedback is actively monitored via email and Text & Tell. You can also reach out directly to your dining hall manager and chef. ***Fall Menus & Culinary Standards*****:** To ensure consistent quality, variety, and dietary accessibility across all Houses, everyday offerings have been fully standardized across residential dining operations. Core daily offerings with established standards include fresh hand fruit, a 13-variety cereal station, dedicated gluten-free products, and fully stocked Kosher corners. Students can also rely on consistent daily offerings across dining halls, including a selection of entrées and sides at the hot entrée station, the Green & Grain Station (salad bar), the lunch deli, and the dinner grill. Additionally, residential dining features a standardized Gut & Goodness Station at dinner, delivering a dedicated selection of fermented, pickled, and probiotic-rich foods designed to support student health and well- being. ***Summary of New & Refined Recipes:*** The FY27 menu introduces an extensive array of new and refined recipes celebrating local American cuisine and authentic global culinary traditions, including Korean, Jamaican, Southeast Asian, Moroccan, Greek, Italian, Filipino, and Thai cuisines, while emphasizing dietary inclusivity through expanded vegan, vegetarian, Kosher, and Halal options. Featured entrées include diverse global selections such as Japchae Beef, Bistek Tagalog, Pad Ka Prow with ground turkey, Jamaican curried beef stew, Ground Lamb Tagine, Saffron Chicken with lemon and olives, Chicken Arroz Con Pollo, Salmon Tandoori, and Hoisin Pork Belly paired with vegan bao buns and sticky rice. These centerpieces are complemented by hearty pasta dishes like ProteinPlus Cavatappi Carbonara, brunch additions such as a Chorizo and Cheddar Frittata, and nutrient-rich, plant-forward grains and sides including Moroccan chickpea stew, Spiced Sun-Dried Tomato & Kale Farro, Palak Paneer, and Roasted Sweet Corn with Sorghum. Rounding out the dining experience is a refreshed dessert lineup featuring Coconut Cardamom and Mango Rice Puddings, authentic Tres Leches Cake, Tiramisu, classic Cheesecake, and Banana Pudding. ***Bag Meal Program:*** The Bag Meals online ordering tool has been updated for the 2026–2027 academic year, with enhanced ordering features and added security through HarvardKey. Visit the HUDS Bag Meals webpage for additional information about the program and ordering process ***Dietary Inclusivity & Allergen Transparency:*** HUDS reinforces cultural, religious, and health needs through dedicated gluten-free selections, expansive Kosher pantry/refrigerator offerings with strict protocols, and Halal menu selection. Clear station signage and recipe identifiers detail all ingredients and major allergens to support informed student choices. ***Sustainability & Systems:*** Reinforcing Harvard’s recognition as the Green Restaurant Association's "Greenest University," dining halls are actively operating the Reusable Container Program and the AI enabled food-waste tracking system. ***I am looking forward to seeing you all on campus and to a great year ahead!*** **Best,** **Smitha**