Eagle Dining Introduces Give Back Night to Support Non-Profit Organizations
Tue, 05/01/2012 - 02:37pm | By: LaShana Sorrell
Eagle Dining at The University of Southern Mississippi is proud to launch its Give Back Night Program, a fundraising opportunity for local community and campus non-profit organizations.
The program is held Monday – Thursday between 5 p.m. and 10 p.m. at the Power House Restaurant, located on the Hattiesburg campus. Each organization will receive 10 percent of sales, excluding tax and gratuity, from restaurant guests.
Originally built in 1934 to heat the Southern Miss campus, The Power House now features Southern and Cajun Cuisine on a diverse menu.
The Give Back Night program will be Eagle Dining's second fundraising opportunity in addition to the non-profit volunteer program for concessions.
Eagle Dining Resident District Manager Ches Roberts points out that the new program provides an additional fundraising opportunity to the community.
“With the launch of Give Back Night, we have an opportunity to support several critical non-profit organizations on and off campus.” Roberts said. “Aramark's philosophy is to help campuses thrive and by sponsoring this Give Back Night, Eagle Dining will partner with the University to help student organizations and community organizations thrive.”
For information or to reserve a space, contact the Eagle Dining Marketing Department at 601.266.4296.
About ARAMARK
Like every business, ARAMARK started small. In this case, the inventory was peanuts, the warehouse was the back seat of a Dodge, and the man with the big idea was Davre Davidson. The year was 1936. ARAMARK is now a world leader in providing managed services – including food, facility and support services, and uniform and career apparel. Headquartered in Philadelphia, ARAMARK has approximately 200,000 employees serving clients in 18 countries. ARAMARK at Southern Miss is the primary food service provider on campus. With 10 locations and concessions, ARAMARK has over 200 employees and strives for excellence in food quality and customer service.