Turner Place, Virginia Tech University, Blacksburg, Va.

Eight concepts encourage community at Virginia Tech.

For Atomic Pizza, the department wanted to create a space that had an industrial/urban look. As far as the menu offerings, the students told the team that they loved hand-tossed, large-sliced pizza, but they also liked the portability of personal pizzas.

"We also created casserole-style dishes like baked zita, lasagna and stuffed manicotti where we bake them in these single-use dishes and the students can get a portable entrée," Faulkner says. "We put in a large wood-fired pizza oven to give [the space] that flavor and aroma in the location. We do breadsticks and the large pizzas in that oven as well as calzones. We made the pizza unique by using a sourdough crust, which is different from the rest of campus. We make our sauce fresh. One of the signature pies is a sun-dried tomato, balsamic, fig pizza that is hugely popular." 

More From FoodService Director

Industry News & Opinion

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources