South Dakota State University Dining: Operational Brilliance at Jacks Bash 3 and Football Weekend

South Dakota State University Dining faced one of its greatest tests this fall when Dana J. Dykhouse Stadium welcomed more than 24,000 fans for Jacks Bash 3, headlined by Thomas Rhett and Blake Shelton, followed just 36 hours later by the first Jackrabbits football game of the season with more than 19,000 in attendance.

Catering Executive Chef Matthew Higgason said preparation for back-to-back events of this scale began well in advance, with challenges unique to SDSU. “Planning for any large event here at SDSU starts weeks or even months ahead of time. When you’re managing back-to-back events of this size, storage space must be used with absolute precision, and staffing becomes a major factor. This week was truly all hands-on deck — from our team in Brookings to support staff who traveled from Pennsylvania. It takes countless hours to get everything in place, and then we had to turn around and do it all again just 36 hours later.”

Even under intense pressure, food safety and quality remained the top priority. “At Sodexo, we have strict systems in place to ensure food safety and quality — from sourcing only approved vendors to maintaining the proper temperatures throughout the process,” Higgason explained. “From the moment product arrives at the stadium, someone is monitoring it to make sure it’s handled correctly. That week, I personally laid eyes on 80 to 90 percent of the food that left my kitchen. Thankfully, I rarely need to make last-minute adjustments, and that’s a credit to my team. They’re not only excellent cooks, but they’re also meticulous about handling food the right way.”

For him, the toughest challenge was also the most rewarding. “The biggest — and most enjoyable — challenge for me is putting all the pieces together. There are so many moving parts to manage: staffing, product, and making sure everything gets where it needs to be. Fortunately, we have a fantastic team here on campus. When something goes wrong, it’s all hands on deck to find a solution. At different points, I even reached out to residential dining and the student union teams for support. I couldn’t have done this without every single person who stepped in to help. I’m grateful to everyone involved.”

Human Resources Manager Brea Peterson described the effort required to prepare so many employees for back-to-back service days. “Preparing a large workforce for a one-night concert followed by a football game just 36 hours later requires meticulous planning, clear communication, and flexibility. We notified staff as soon as the events were confirmed to provide as much advance notice as possible. Effective communication was essential — from planning meetings to check-in assignments the day of, so everyone knew their role and location before events began. Real-time communication over radios kept the whole team connected. Logistics were carefully managed, with detailed plans for rapid teardown and set up, and contingency strategies in place to address potential staffing shortages or other issues. Just as important, we prioritized employee wellbeing by ensuring food, hydration, and breaks, which helped maintain morale and energy for a smooth transition between events despite the tight turn-around.”

Peterson added that nonprofit staffing groups were instrumental in making the weekend a success. “Nonprofit staffing groups played a crucial role during both events by providing motivated personnel who supplemented our existing team for the concert and the football game. To integrate them smoothly, we clearly defined roles and expectations upfront, then paired nonprofit staff with stand leads for mentorship and support. We kept communication channels open through radios and regular check-ins to quickly address any questions or concerns. This collaborative approach helped align their efforts seamlessly with ours, allowing them to contribute effectively and maintain operational efficiency throughout the events. During the Friday changeover, nonprofit staff also helped clean and restock each stand, ensuring everything was ready for success on game day.”

Catering Director Emily O’Connor emphasized that organization and communication were critical in balancing high-profile catering alongside the demands of Jacks Bash 3 and the football game. “Planning for back-to-back large-scale events like these all comes down to organization and communication. I create detailed to-do lists for the team and assign tasks with clear deadlines, so we’re always prepping as much as possible ahead of time. Everyone knows which events they’re assigned to, and we maintain constant communication to make sure nothing slips through the cracks. Scrambling on the day of an event only creates stress and increases the chance for mistakes, so we work hard to avoid that.”

She noted that having strong support allowed her to focus on key catering responsibilities. “We had some great support that stepped in to handle other events, which gave me the ability to focus on the high-profile catering. It was a long couple of weeks with long hours, but that’s what it took to successfully execute multiple caterings while also supporting two huge stadium events. Again, organization and communication were the keys. My team always knew what events we had, who was responsible, and what needed to be prepped.”

For O’Connor, maintaining consistency and care was non-negotiable. “You must treat every event like it’s VIP. No one should ever receive lesser experience just because we’re busy. The same care we put into events every day must carry over, even when our schedules are packed. Consistency is everything, and being consistent in the quality of what you deliver is what makes you successful. My team knows the expectations, and they meet them regardless of how many other things are happening.”

District Manager Julia Neer credited leadership strategy with uniting culinary, concessions, and catering staff during this intense period. “Clear communication and defined roles were key. Leadership established a unified game plan well in advance, including stand prep checklists, inventory procedures, and staffing assignments. Daily huddles and real-time updates allowed teams to pivot quickly as volumes shifted. Leaders emphasized accountability but also empowered onsite managers to make rapid decisions. By reinforcing a ‘one team’ mindset—whether in the kitchen, catering, or concession stands—everyone operated with shared priorities: speed, consistency, and guest satisfaction.”

She also pointed to the importance of broader support. “Collaboration within our food service district and with regional partners was essential. District teams supported one another by sharing staff, catering vehicles, and resources, which allowed us to manage the extreme volumes smoothly. Regional leaders added expertise and guidance, helping us refine logistics and adjust service plans in real time. Together, we ensured that concessions were fully stocked, catering was staged on time for pre-concert, pre-game, and halftime service, and written communication stayed consistent across venues. This seamless coordination elevated the guest experience for more than 43,000 attendees across the two events.”

The weekend was a demonstration of planning, leadership, and teamwork. SDSU Dining showed that operational excellence is defined not only by scale, but by communication, collaboration, and a steadfast commitment to serving the Jackrabbits community.