Campus retail marketplace recognized for thoughtfully developed concept offering convenient, customizable dining experience for students
NASHVILLE, Tenn. (June 10, 2026) — Belmont University received the Gold Award in the Retail Sales: Marketplace of the Year category from the National Association of College & University Food Services (NACUFS) for Betty’s Market, a campus dining concept that opened last year.
The NACUFS Loyal E. Horton Dining Awards are among the most prestigious honors in collegiate dining, recognizing innovation, excellence and best-in-class programs across the country. The Gold Award is the highest distinction in the competition.
“Betty’s Market was envisioned as more than a place to purchase food. It was designed to meet students where they are, offering flexibility, variety and quality in a way that fits seamlessly into their daily lives,” said Kelli Davis, director of Auxiliary Services Technology & Business Analytics. “Receiving this recognition signals that Belmont is not only responding to evolving student expectations but doing so in a way that remains authentic to its mission and culture.”
Betty’s Market was evaluated among campus marketplace concepts across the United States, Canada and the United Kingdom.
“This recognition confirms that the investment in creating an innovative and student-centered retail experience has had a meaningful impact,” said Chuck Couture, Sodexo resident district manager. “Betty's Market represents the evolution of campus retail dining. It combines the convenience of a modern market, the quality expectations of contemporary food service and the community feel of a campus gathering place.”
Located on the lower-level Wiseman Hall, Belmont’s newest 700-bed residence hall, the market is themed around the spirit of “Belmont Betty” Wiseman, building namesake and history-making trailblazer in women's collegiate athletics who founded Belmont's Women's Basketball program in 1968 before the national adoption of Title IX.
The space encourages customers to “Shop with Purpose,” highlighted by the signature “Betty Bag,” with 10% of proceeds supporting the Betty Wiseman Mission Fund, a scholarship fund supporting multiple athletic department mission trips.
Betty’s Market keeps the student experience at the center, supporting health, wellness and diverse dietary needs with clearly labeled options including gluten free, vegetarian, vegan and allergen safe selections.
Food choices include a rotating hot and cold daily menu, à la carte options and Simply to Go pre-cooked selections, alongside a Starbucks Serenade machine and a Solato machine. The “Late Night Eats” campaign features a rotating late-night menu designed to attract students after the dining hall closes at 8 p.m., aligning with student schedules and dining habits.
“Betty Wiseman’s remarkable legacy of community and care served as the foundation for this dining concept and continues to shape its purpose and experience today,” said Davis. “This recognition reflects the thoughtful planning, creativity and collaboration that brought Betty’s Market to life and highlights Belmont’s place among leading dining innovators.”
Stepping inside the market, customers find a thoughtfully engineered floor design staged to maximize space, flow of traffic and product accessibility. Nutrition programming covering topics like performance fueling, food allergy awareness and healthy eating reinforces the market's wellness focus beyond the space itself.
“Student feedback has been overwhelmingly positive,” Couture said. “Students consistently cite the convenience, variety, quality of offerings and overall atmosphere as reasons they enjoy the space. Many have shared that Betty's Market has become part of their daily routine because it provides quick access to meals, snacks and essentials without sacrificing quality.”
Several campus and external partners including Sodexo, R.C. Matthews, ESa, and University Marketing collaborated to bring the award-winning concept to life.
About NACUFS
The National Association of College & University Food Services (NACUFS) has been supporting excellence in collegiate dining since 1958. Through education, networking, and programs like the Culinary Challenge, NACUFS empowers food service professionals to innovate and lead on campus.