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

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

Sponsored Content
college student meals

From WinCup.

Campus dining halls have come a long way in the past several years. Nowadays, students, staff and visitors alike have seemingly endless options to choose from—even more so at some colleges and universities, where food-hall concept dining is gaining momentum. This movement mirrors the food halls that are now established in major cities, offering consumers the variety they crave with several, or even dozens of, restaurants in one convenient space.

On college campuses, food-hall concept dining has staying power thanks to its ability to maximize both selection and...

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

FSD Resources