Waves Café
Stay Fresh
25 Years of Farm to Fork: Insights from a Groundbreaking Local Purchasing Program
We’re sharing our local sourcing knowledge from the inside out in a new white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.
Toward a Deeper Understanding of “Eating Locally”
This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!
Celebrating 20 Years of Eat Local Challenge
This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!
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Budget-Friendly Bites
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Edible Chocolate Chip Cookie Dough
Enjoy this no-bake cookie dough straight from the mixing bowl.
Store Food Like a Pro
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Mobile Order at Deli or Starbucks
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White Bean Dark Chocolate Oat Bar
Bean bars that nourish your body and deliver flavors that will satisfy your taste buds in just a few bites.
Fueling for Your Best Performance
Maximize the benefits of working out by choosing foods to fuel up and recover quickly after all that effort!
Combing Through the Clutter: How to Identify Credible Nutrition Information
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Oyster Mushroom Bacon BLT
Experiment with the smoky flavors of this plant-based “bacon” that can be stacked for a delicious BLT.
Waves Café
Weekly Schedule
- Breakfast Mon-Fri, 7:30 am - 10:30 am
- Breakfast Sat-Sun, 9:00 am - 10:30 am
- Lunch Mon-Sun, 11:30 am - 2:00 pm
- Dinner Mon-Thu/Sun, 5:00 pm - 8:00 pm
- Dinner Fri-Sat, 5:00 pm - 7:00 pm
- Continuous Dining Mon-Sun, 10:30 am - 11:30 am
- Continuous Dining Mon-Sun, 2:00 pm - 5:00 pm
Visit Waves Café, located at the Tyler Campus Center for a dining experience with concepts ranging from global cuisines to classic American comfort foods. Prepared from scratch daily using fresh, seasonal, and often locally sourced ingredients.
GRATE & GRIDDLE — Offering a variety of seasonally inspired daily grill specials with classic grill fare customized based on Pepperdine's students' preferences. From the perfect burger or simple grilled cheese sandwich to wild salmon with seasonal vegetables, the Grate & Griddle offers both comforting staples and mouthwatering new specials.
LEAVES & GREENS — We’ll stock Pepperdine’s salad bar with fresh, seasonal ingredients from small local farmers and artisans. At our salad bars you will find avairety of fresh ingredients like cooked-from-scratch whole grains and beans, house-made composed salads, house-roasted meats and plant-based proteins, and tempting garnishes. All salad dressings will be made in-house with heart-healthy olive or canola oils, and low-calorie options are always available.
WOOD & STONE — Pizza at Pepperdine will be made the way it should be — by hand. At Bon Appétit we’re passionate about pizza, so everything from the dough to the sauce is prepared from scratch without shortcuts. Our toppings are our own house-made pesto and meatballs, house-roasted vegetables, and a special blend of five cheeses.
SHOW & TELL — Exciting exhibition-style cooking, from wok-tossed noodles to aromatic curries to hand-carved shawarma. Pepperdine students can choose from a wide variety of seasonal, local produce, meats, seafood, and vegetarian proteins to customize their own dish, or enjoy the day’s chef-created special. With its emphasis on seasonal and chef-driven preparations, Show & Tell is a great way to catch our chefs in action – creating and executing imaginative and trendsetting fare.
BUTTER & SUGAR — We make enticing desserts from scratch in the kitchen at Pepperdine using real ingredients like whole grain flour, sugar, butter, certified cage-free eggs, and Farm to Fork fruit. We never use any additives, preservatives, artificial flavors or sweeteners, or trans fats.
Whether it’s a fresh cookie for an afternoon treat, a decadent seasonal cupcake, a mini zesty lemon bar, or a fresh, house-made fruit tart, our desserts are prepared and portioned to delight health-conscious employees and those with a declared sweet tooth.
General Dining Information
General Contact Information
Dining Services Office | 310.506.4296
Catering Office | 310.506.4121
Are you interested in receiving additional information but unsure where to start? Download our helpful brochures below!
click here to download our 2024-25 waves café dining map
click here to download our 2024-25 welcome brochure and campus map
Breakfast
bone + broth
- Bowl4.40
- Bowl4.40
grate + griddle
- reg.9.40
minus 9
- 1 meat9.95
- vegetarian9.95
warm + soulful
- reg.9.30
show + tell
- vegetarian9.40
- 3 meats10.45
leaves + greens
- reg..65 / oz.
Continuous Dining
bone + broth
- Bowl4.40
grate + griddle
- reg.9.95
Lunch
bone + broth
- reg.4.20
- Bowl4.40
- Bowl4.40
grate + griddle
- reg.9.95
- reg.12.65
minus 9
- vegetable9.95
- chicken11.40
warm + soulful
- reg.9.95
- reg.11.10
global
- reg.9.95
- reg.11.10
show + tell
- vegetarian9.95
- chicken11.10
- reg.9.95
leaves + greens
- reg..64 / oz.
Continuous Dining
bone + broth
- Bowl4.40
grate + griddle
- reg.9.95
Dinner
bone + broth
- reg.4.20
- Bowl4.40
- Bowl4.40
grate + griddle
- reg.9.95
- reg.12.65
minus 9
- reg.9.40
- reg.10.45
warm + soulful
- reg.11.10
- reg.9.95
global
- reg.11.10
- reg.9.95
show + tell
- vegetarian9.95
- chicken11.10
- reg.9.95
leaves + greens
- reg..64 / oz.
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FOOD ALLERGIES AND CELIAC DISEASE
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offers several options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diets simply want a safe place to make food choices, quickly. Each student must determine their own level of comfort when making selections within our cafés.
Using descriptive menu naming, students and guests of our cafes can easily identify foods that contain their allergen or dietary restriction. This is a starting point and further questions can then be addressed to a chef or manager. Keeping open communication with our culinary team ensures up-to-date information on package labels, ingredient or recipe substations, and preparation methods that are at high risk for cross-contact.
MINUS NINE
Beyond descriptive menu naming, we offer an allergy-friendly station called “MinusNINE”. The MinusNINE station features entrées that celebrate fresh, simple, whole ingredients while avoiding all of the top-9 allergens + gluten. We have developed very specific and flavorful recipes built upon singular ingredients that are typically safe for food-allergic people. The MinusNINE station is a convenient choice — but not the only choice — for those with allergies to any of the top-9 allergens + gluten.
Daily menus for each café can be accessed here on our website.
Further questions about ingredients can be answered by our trained managers/chefs onsite.
Questions and Contact Information
For questions about these services or to request food allergy accommodations, students should contact:
London Baker | Bon Appétit Regional Registered Dietitian Nutritionist
london.baker@cafebonappetit.com
Sandra Harrison | Office of Student Accessibility (OSA)
Student.Accessibility@pepperdine.edu
Tell Us What You Think
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
Eat Right — For You
Wellness
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Food Allergies
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Sustainability
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.