Faulkner promoted and interim director named at VT

May 3—Several staffing changes for Dining Services at Virginia Tech University in Blacksburg, Va., have been announced. Ted Faulkner has accepted the position of senior associate director of Dining Services. Faulkner was associate director of Dining Services. Donna Cassell Ratcliffe, director of Career Services, has been appointed interim director of Dining Services while a nationwide search looks for a new director of Dining Services to replace Richard Johnson, who left Virginia Tech for Duke University in January.

Virginia Tech’s dining program has experienced substantial growth during the past decade, currently serving more than 6.2 million meals a year. The growth will continue with the current expansion of West End Market and the opening of Turner Place dining center in the new academic and student services building this fall. To accommodate this expansion, Dining Services transitioned into its own departmental unit in February 2011.

“We have an extraordinarily successful dining program that has been praised for its quality and service,” said Frank Shushok, associate vice president for student affairs. “With student meal plans exceeding 18,000, new facilities and programs on the horizon, and a staff of more than 1,400, the time is right for Dining Services to become its own departmental unit.”

During the transition period, Faulkner will lead many of the daily operations of Dining Services. He has served as associate director since 1998 and brings 35 years of experience in foodservice. Faulkner was involved in the redesign of four dining centers, the development of the new Turner Place dining center and initiatives to improve sustainability efforts.

Cassell Ratcliffe will serve as interim director for eight to 12 months until a search committee appoints a permanent director for the program, according to a university press release. She has served in various roles in Virginia Tech’s Career Services office for 27 years, most recently as director of Career Services, where she has been since 2003.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources