After five decades and a multi-year rebuild, the University of Minnesota Duluth has a new
Main Production Kitchen, built to feed thousands daily
After more than five decades of feeding the Bulldog community, the University of Minnesota Duluth (UMD) Dining team has completed a full remodel of its Main Production Kitchen, ushering in a new era of innovation and sustainability for dining on campus.
“This really is an impactful upgrade that allows our team to expand our from-scratch cooking and baking, explore diverse global flavors, and operate more sustainably than ever before,” said Betsy Helgesen, director of UMD Dining. “It’s a transformation that reflects our commitment to quality and innovation, but more importantly, it means the thousands of students and community members we serve every day will have improved access to an even bigger variety of nutritious and delicious foods than ever.”
Originally built in 1971 to serve about 500 meals a day, UMD’s former kitchen continued operating with much of its original equipment, even as demand grew 15x, to approximately 7,500 meals daily, as well as supporting catering events on campus. The renovated space replaces aging infrastructure with energy-efficient technology, designed to meet modern student needs and sustainability goals for years to come.
The kitchen rebuild began in May 2024, and reopened for the campus in January, 2026. The roughly $25 million project was self-funded through dining services revenue, savings, and debt service.
“We wanted the space to feel as welcoming and inspiring as the food we serve,” said Channie McCall, executive chef with UMD Dining. “Having a space like this really allows us to focus on sourcing quality ingredients, it gives us the opportunity to bring from-scratch cooking to the kind of scale required to serve thousands of people a day. I’m really excited to see what our talented and experienced group creates here.”
The upgraded kitchen is designed first and foremost with students in mind. Expanded production capacity allows UMD to offer more from-scratch meals, accommodate a wider range of dietary needs, and introduce new global flavors and homestyle favorites throughout the academic year. Behind the scenes, energy-efficient equipment and smart ventilation systems reduce overall energy use, while a new food pulping system significantly cuts down on food waste. Increased scratch cooking also minimizes packaging and delivery frequency, lowering UMD’s carbon footprint. New ergonomic equipment and automated systems also help reduce physical strain on dining staff, supporting long-term employee health and safety.
Together, these improvements support a more sustainable dining operation, while enhancing the everyday campus experience for students, staff, and community members.
The UMD community is celebrating a grand opening in the Kirby Student Center on Thursday, January 15 from 11am – 1pm with a reception and tours. During tours, guests will see smart ovens in action, rotating bakery racks, and a state-of-the-art blast chiller designed to support large-scale scratch cooking.
From adventurous cuisine inspired by dishes across the globe to comfort foods, UMD Dining Services strives to provide delicious meals that inspire, while also fostering community through spaces where people can gather and create memories. The new Main Production Kitchen positions UMD for continued growth, creativity, and innovation as the campus looks ahead to future generations of Bulldogs.