Long before the first guests file into the Katherine McKay Belk Dining Room for Sunday lunch, a dedicated team has already spent months preparing for the season ahead. While visitors see a welcoming dining space filled with familiar favorites and homemade desserts, behind the scenes is a staff whose thoughtful planning, teamwork, and commitment to hospitality make every meal possible.
Planning for the summer begins in the spring. Each April, the dining room leadership team gathers to map out menus for the entire season. Every Sunday lunch is carefully designed to offer variety while avoiding repetition. They review past menus, monitor food prices, consider ingredient availability, and make adjustments based on seasonal produce and market trends.
“We try to make Sunday lunch very different from what we serve during the youth weeks,” said Jennifer Smith, Director of Food Service. “We also focus on bringing in regional ingredients whenever we can to lessen our carbon footprint.”
Once the menus are finalized, the real work begins. Orders for hundreds of guests must be placed weeks in advance, so that the kitchen is ready when summer conferences arrive. During the spring, the Katherine McKay Belk Dining Room may serve fewer than 100 guests at each meal. By summer, that number can climb to 300 or more, with Sunday lunches alone welcoming between 90 and 200 people.
Preparing meals on that scale might sound overwhelming, but for the dining room staff, experience makes all the difference.
“It’s actually harder for us to prepare for small groups,” Jennifer laughed.
That confidence comes from a team built on years of dedication. Many staff members have worked together for decades, creating a rhythm that allows the kitchen to run smoothly even during the busiest weeks of the season. New employees quickly become part of that team, learning from seasoned coworkers who understand every detail of serving large crowds with excellence.
One of the things that makes the Katherine McKay Belk Dining Room so special is the people behind it. The team is made up of individuals from many different backgrounds, creating a workplace built on belonging, encouragement, and shared purpose. Through partnerships with organizations like Western Correctional Center for Women’s work-release program, ARC of Buncombe County, which supports individuals with intellectual and developmental disabilities, and Black Mountain Home, the dining room provides meaningful employment opportunities while strengthening connections throughout the local community. These partnerships don’t just help the dining room operate; they enrich the lives of everyone who walks through its doors.
One employee who perfectly represents that spirit is Garrett. Known for his warm smile and positive attitude, Garrett has become a bright spot in the dining room for both guests and coworkers. Whether he’s greeting someone with enthusiasm, lending a helping hand, or simply sharing a kind word, Garrett has a way of making people feel welcome. His joy is contagious, and for many guests, seeing Garrett is one of the highlights of their visit. He is a reminder that hospitality is about so much more than serving a meal; it’s about making every person feel seen, valued, and at home.
Hospitality is at the heart of everything the food service staff does. Every plate served is an opportunity to welcome guests into the Montreat community.
“We feed them in both body and spirit,” shared Hannah Maynard, Assistant Director of Food Service.
Food also creates connection. As famed chef James Beard once said, “Food is our common ground, a universal experience.” Around every table, conversations begin, friendships grow, and families reconnect over shared meals. The Katherine McKay Belk Dining Room provides more than nourishment — it creates a space where community flourishes.
Stewardship also plays an important role in the dining room’s mission. The team works intentionally to reduce waste by using compostable products whenever possible, recycling materials, sourcing local and regional ingredients, and partnering with Food Connection, a local nonprofit that redistributes surplus food to neighbors in need. Any remaining food scraps are sent to local farms, ensuring as little as possible goes to waste.
Every summer brings moments that remind the dining room staff why they love what they do. Whether it’s welcoming first-time visitors, watching families reconnect over a meal, or seeing conference attendees gather around tables in conversation, the dining room becomes much more than a place to eat. It’s a space where memories are made, laughter is shared, and strangers quickly become friends. Even the occasional unexpected moment keeps the team on their toes, adding to the stories that make each summer unique.
While guests experience warm hospitality and delicious meals, they may not always see the work happening behind the scenes. Kitchens are hot, fast-paced environments filled with heavy lifting, sharp equipment, and long hours. Throughout the summer, the Katherine McKay Belk Dining Room operates seven days a week, and many staff members give up weekends to ensure every guest has a welcoming place to gather.
“Our staff works their absolute tails off,” Hannah said. “They handle everything with grace and a smile, even when it’s hard.”
The next time you enjoy a meal in the McKay Belk Dining Room, take a moment to appreciate everything that made it possible. Behind every Sunday lunch is months of planning, countless hours of preparation, and a team whose commitment to hospitality helps make Montreat feel like home. From the careful menu planning in the spring to the smiling faces greeting guests each day, the dining room staff embodies Montreat’s mission of hospitality, connection, grace, curiosity, and stewardship — one meal at a time.
Olivia Abela is on summer staff as a marketing assistant at Montreat Conference Center. She is from Greenville, SC and attends Lander University as a rising senior. In her free time, she enjoys spending time with friends and family, as well as doing anything creative.