Lubbock Christian University (LCU) Dining Services has grown to include four professional chefs serving the student body, demonstrating the team’s dedication to providing the LCU community with an exceptional dining experience.
“Our culinary team consists of three professionally trained chefs besides me: Crystal Perez (Head Chef), Concepcion Gomez, and Bri Montgomery,” explained Randy White, Director of Dining Services at LCU. “Having four professional chefs preparing meals for our students is unique because it brings a high level of culinary expertise, creativity, and consistency to our dining program. Ultimately, our goal is to provide students with a dining experience that reflects the same care, skill, and professionalism they would find in a quality restaurant.”
Through an ongoing partnership with Aramark, LCU Dining Services emphasizes food quality and nutrition when planning and preparing to feed the hundreds of students who enter the LCU dining hall each day.
“LCU’s long partnership with Aramark has been a true partnership in every sense of the word,” shared Randal Dement, Vice President of Student Life. “They have several employees who have worked at LCU for 10 to 35-plus years, and Randy White, in the role of Director, is beginning his 20th year in Dining Services—that says something. Aramark works diligently to align with our mission, drive improvements, and truly listen for ways to improve as the university transforms.”
“When I first started on campus, like any dining operation, there were opportunities for growth and improvement,” White recalled. “Over the years, through robust student feedback and ongoing conversations with our guests, we have been able to make meaningful changes that have shaped the dining experience into what it is today.”
New to the LCU dining experience in 2026 is a soft serve machine with multiple topping options, a new bowl concept featuring Mediterranean, Mac & Cheese, Nugget, and Tex-Mex bowls, served in new dishware designed to enhance the presentation, and a self-service flavor station, stocked with various seasonings, sauces, and condiments.
Another exciting addition is an infrared conveyor oven at the Global Kitchen station. “This allows us to prepare and finish dishes fresh for students while featuring a weekly rotating menu inspired by Mediterranean, Tex-Mex, Italian, and American cuisines,” White emphasized. He added that these changes come directly from student feedback—something the team has focused heavily on in recent years.
“We regularly host focus groups and engage with students to learn what they enjoy, what they would like to see more of, and where we can improve,” he explained. “That feedback plays a key role in helping us refine our menus and introduce new concepts.”
By combining culinary expertise, student feedback, and ongoing team development, LCU Dining Services strives to create a dining program that is welcoming, responsive, and focused on exceeding student expectations.
“Our recently renewed contract will allow renovations in the Chap Express and the Caf over the next two years, as community, belonging, and hospitality remain top priorities,” Dement emphasized. “The university benefits from their desire to share in the mission, and I am grateful for all they do in their commitment to the student experience.”