Virginia Tech Dining Services names Ted Faulkner director

News, Ted Faulkner, Virginia Tech, dining directorDec. 14—Ted Faulkner has been named director of Dining Services at 30,000-student Virginia Tech University in Blacksburg, Va.

Faulkner had been senior associate director for Dining Services since February 2011. He started at VT in 1998 as a nutritionist at Shultz Dining Center. He later served as unit manager at Southgate Food Center and unit manager senior at Dietrick Dining Hall and then as associate director. Faulkner had been serving as interim director since Richard Johnson left VT for Duke University in January.

“Ted Faulkner possesses a contagious enthusiasm for Dining Services at Virginia Tech," Frank Shushok Jr., associate vice president for student affairs, said in a press release. "In his 14 years here, Ted has championed a dining experience that places students first, offers exceptional quality and has garnered Virginia Tech a national reputation for excellence. I am grateful that Ted has said yes and will lead the next iteration of Dining Services, and we both agree that advances in sustainability, investment in the development of personnel, and a commitment to participatory management and collaboration will be hallmarks of Dining Services in the days ahead.”

Faulkner has an associate's degree in social sciences from Jamestown Community College in New York and a bachelor’s degree in hotel, restaurant and institutional management from Virginia Tech. Prior to his career at Virginia Tech, Faulkner served as director of food and beverage at the Marriott Blacksburg and Four Points Hotel by Sheraton.

“I look forward to the great opportunity in providing a holistic and dynamic dining program to the students, staff and university community,” Faulkner said in the release. “It is an honor to be working with one of the very best Dining Services staff in the entire country and sharing in their future successes."

Faulkner will assume his new role in mid-February.

More From FoodService Director

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

FSD Resources