New VT dining center to open this fall

New facility located on the academic side of VT's campus.

March 16—The wait for the new dining hall—which will be located on the academic side of Virginia Tech's Blacksburg campus—is expected to end next semester.

Turner Place, the newest 35,000-square-foot dining area, is slated to open this fall, with multiple restaurants and services.

In 2005, Dining Services collaborated with Virginia Tech officials to determine a location for Turner Place. Initially, Johnston Student Center was considered. “The infrastructure just wasn’t large enough for the scope of the student population and the availability of the use of meal plans,” said Ted Faulkner, director of Dining Services.

Porter Khouw Consulting, Inc.—a national foodservice management consulting and design firm — was hired in 2007 to interview students and solicit information from them so Dining Services could gather ideas regarding the building for Turner Place. “Out of that survey, students said they would love something on the academic side, which confirmed our thoughts,” Faulkner said.

More From FoodService Director

Ideas and Innovation
chicken wings

We started advertising our chicken wings as halal wings with assorted sauces. Our inspiration was to inform customers of an option that was available but not widely known. By changing our approach to our marketing efforts, we were able to exponentially increase participation in the consumption of our halal menu items.

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources