Nolaire and MozzaMia Debut After Liberty University Students Help Shape Dining Options

Two new dining concepts at Liberty University’s Tilley Student Center—Nolaire and MozzaMia—were developed directly from student feedback gathered through a campus-wide survey earlier this year.

The survey, conducted by the Sodexo dining team in partnership with Liberty’s Office of Institutional Research and Effectiveness, asked students to share their preferences for new campus dining options.

The results led to a full redesign of two existing spaces. The Nook, a breakfast burrito and egg bowl restaurant, was transformed into Nolaire, a café offering New Orleans and French-inspired dishes, including beignets made from Café Du Monde mix shipped from Louisiana. Fresh Market, previously a buffet-style restaurant, was replaced by MozzaMia, which features build-your-own pasta bowls and flatbread pizzas made with fresh ingredients.

The project was led by Duke Davis, District Manager; Todd Reynolds, General Manager of Retail; and Keith Wilson, Retail Operations Manager, with Shelby Stidham, Sodexo Marketing Manager, coordinating the marketing and survey process. Together, the team analyzed student feedback, developed the new concepts, and oversaw their launch.

The impact has been immediate. Nolaire has reported a 173 percent increase in revenue, while MozzaMia has seen a 231 percent jump since opening.

“These new locations were developed directly from student feedback,” said Reynolds. “We wanted to create restaurants that students would choose to visit regularly.”

The collaboration between Liberty University and Sodexo resulted in two restaurants that reflect student preferences and have quickly become popular campus destinations.