Executive chef Mark Bratton at West End Market
Because of these forums, Dining Services has made changes to its menus, improved its facilities, and modified hours of operation to tailor their services to students’ needs. The grandest result of student recommendations to date, however, is Turner Place, Dining Services’ newest venue, for which ground was broken in February. Scheduled to open in fall 2012 behind McBryde Hall on the north, or academic, side of campus, the 800-seat facility was designed specifically to complement the existing dining centers on the south side of campus near the residence halls. Just as frequently, the unit looks within its own ranks for inspiration—and for the inside line on the student mindset. “At any given time, Dining Services employs 900 students,” noted Faulkner, “so they are both our employment base and our spokespersons. They’re living the life, so to speak, as students, and we welcome feedback directly from them as employees.” Besides being responsive to students’ requests and suggestions, the movers and shakers in Dining Services collectively point to the power of looking at market trends. This bold spirit, intrinsic to the university’s climate of innovation and service, ensures that Tech students are eating the very best food in the very best venues. “In order to implement cutting-edge policies and practices, we frequently step back and note what’s popular in the restaurant industry and evaluate the hot trends,” Faulkner said. “The trick is to take these trends and develop a means to deliver them at a university serving thousands daily.” Based on the breadth and scope of its successes during the past two decades, Dining Services has more than mastered the process.
Dining Services’ show-stopping numbers In a given week*: • 182,000 meals served • 10,080 scoops of ice cream served at Deets Place • 21,460 eggs used in all dining operations • 5,700 pounds of French fries served in all dining operations • 4,730 hamburgers served in all dining operations • 3,600 pounds of flour used at on-campus bakeshop for creating pizza dough, bread, and desserts • 3,400 servings of General Tso chicken sold each week at Owens Food Court • 3,300 pounds of waffle fries served at Chic-fil-A in Hokie Grill • 3,200 servings of mac ‘n cheese sold at Owens Food Court • 2,750 spicy chicken sandwiches sold at Owens Food Court • 2,546 slices of bacon served in all dining operations • 2,450 pounds of potatoes used for West End Market’s scrumptious garlic mashed potatoes • 1,700 pounds of London broil used at West End Market * Numbers furnished by Virginia Tech Dining Services Administrative Dietitian Jenny Lindsey and Owens Food Court Executive Chef John Scherer
Tons of fresh fruits and vegetables pass through Southgate Food Processing Center—Dining Services’ warehouse, pre-preparation site, and bakery—before approximately two dozen deliveries are made across campus daily.
Annual production and pre-preparation**: • Potatoes – 170,000 lbs. • Tomatoes –110,000 lbs. • Yellow onions – 56,000 lbs. • Broccoli – 55,000 lbs. • Green peppers – 33,000 lbs. • Cucumbers – 26,000 lbs. • Carrots – 25,000 lbs. • Cantaloupe – 24,000 lbs. • Honeydew melons – 21,000 lbs. • Red onions – 15,000 lbs.
* * Numbers furnished by
Manager Anthony Purcell