Friday, March 6, 2026
The CSC Eagle Newspaper – Chadron, NE
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The CSC Eagle Newspaper – Chadron, NE
Lifestyles

Chadron State’s Dining Services’ Director optimistic about contract renewal

Kelsey Amos
Meggie Hinkley, 53, of Chadron, whips up mashed potatoes in Chadron State College's cafeteria Tuesday afternoon.
Meggie Hinkley, 53, of Chadron, whips up mashed potatoes in Chadron State College's cafeteria Tuesday afternoon.

Tracy Shuck, director of dining services at Chadron State College, has been with CSC for 12 years. Creative Dining Services, or Chadron State College Dining Services, as they preferred to be called, has been with CSC for seven years, but their contract is currently up, so they are reapplying for their position.

Dining service contracts at CSC last seven years. After that time period, other dining services can turn in their applications. The college either picks a new dining service or renews the current dining service’s contract, according to Shuck.

Three other companies have also submitted proposals, according to Shuck, but he thinks that CSC’s Dining Service has a good chance of having its contract renewed due to increased student satisfaction with the cafeteria.

During the dining service’s time at CSC, student satisfaction has increased 25-40 percent, according to Shuck.

“I’ve made a lot of changes,” Shuck said, adding that the dining service is more flexible than it used to be.

“We offer the best quality food all the time,” he said.

Shuck also said that student participation with the dining services’ program has increased 17 percent, which means that more students are eating at the cafeteria.

“Chadron State College is a suitcase college,” Shuck said, adding that most students pack up and go home on the weekends. Because of this trend, student participation is tallied Mondays through Thursdays. The cafeteria has 95 percent participation during these four days, Shuck said.

The cafeteria is open Sunday through Friday. Meals are served three times a day. Most of the individuals who eat at the cafeteria are on-campus students, although approximately 50 off-campus students currently have meal plans. This is a record number of off-campus meal plans, Shuck said.

Shuck attributed this increase to the fact that some off-campus students still prefer the convenience of eating at the cafeteria as opposed to cooking for themselves.

“The variety here is better than macaroni and cheese,” Shuck laughed. Approximately 20 to 30 faculty and staff also eat at the cafeteria weekly, according to Shuck.