At Michigan State University’s Kellogg Hotel & Conference Center, the State Room buffet is no longer a hidden gem. Growing crowds of students, faculty and community members now fill the dining room, drawn by rotating themed menus and a restaurant-style experience that sets it apart from traditional campus options.
Where a traditional lunch on campus may find students and guests at one of the university’s dining halls, the State Room buffet offers a different experience, where diners pay or swipe in with an MSU ID Combo-X-Change meal pass at the host stand, before being seated and visiting the buffet stations featuring entrees, sides and desserts.
A Growing Demand
Mark Williams, a host at the State Room, has watched the program evolve over the past several years. Williams began working on campus in 2013 and transitioned into his current role as the buffet expanded and changed formats.
“We’ve seen a lot of growth over the years,” Williams says. “The more students hear about us, the more they come in.”
The numbers reflect that trend. Monthly lunch swipes have climbed from a few hundred in earlier years to several thousand in recent semesters, with peak months nearing 5,000 guests. The dining room, which seats about 135, often reaches capacity during busy lunch hours, particularly Fridays.
The State Room has also shifted how it serves guests. Previously, diners paid before seating themselves and moved through a traditional buffet line. Today, staff manage seating and pace service to accommodate demand and improve overall experience.
Tasting the Menu
A key part of the atmosphere comes from the buffet’s rotating weekly themes. Recent menus featured popular meals such as barbecue chicken, Greek and South American cuisines, mac and cheese, and gyros. Upcoming menus continue the rotation with Italian-inspired dishes.
Breakfast services follow a similar model, pairing staple items like eggs, potatoes and waffles with weekly additions such as yogurt parfait bars, oatmeal stations and French toast options.
Chef Andrew Beard and his team develop the menus using direct student feedback and participation data. Staff also label all buffet items with allergen information to accommodate a range of dietary needs.
A Hidden Gem
The buffet draws a wide mix of diners. While students make up the majority, especially during peak lunch hours, faculty, staff, hotel guests and local community members all take advantage of the State Room’s unique offerings.
For many students, the State Room remains a late discovery.
“A lot of people don’t find out about us until their junior or senior year,” says Williams. “Once they do, they keep coming back.”
That repeat business has helped build a sense of community within the space. Some guests visit frequently enough to be recognized by staff, while others come for the quieter atmosphere, particularly during breakfast hours.
The dining experience sets the State Room apart from dining halls on campus. In addition to its menu variety, the restaurant offers house-made desserts, specialty beverages and a relaxed setting where guests can meet, study or take a break between classes.
Williams shares how the environment and interactions with guests drive his work. “I enjoy seeing different people every day and making sure everyone has a great experience. You never know who you’ll meet.”
One of the Best Places to Eat
The team, which includes student employees working morning and lunch shifts, coordinates closely to maintain consistent service despite the rotating menus and high volume. Team members manage seating, clear tables and assist guests throughout the meal to keep the operation running smoothly.
As word spreads, through conversations, social media awareness and even viral videos, the State Room continues to grow in popularity. Recent attention online has brought noticeable increases in traffic, further expanding its reach across campus.
Despite that growth, Williams says the goal remains the same, to provide a welcoming, high-quality dining experience to bring people together.
“We hear all the time that this is one of the best places to eat on campus. That keeps people coming back.”
For Williams and his fellow Kellogg team members, the focus remains on consistency and connection, ensuring each guest leaves with a reason to return.
Learn more about the State Room here.
Author: Olivia Williams