When it comes to making the important decision of where to spend four years in college, prospective students have a lot to consider. Historically, the deciding factors include academics, student life, campus housing and location, but today on-campus food and beverage offerings are a big recruiting factor for colleges and universities.
College students today are eating better than most adults with options such as lobster, steak, gelato and crepes at their fingertips. Colleges and universities are now competing with local restaurants and cafes, so in order to stay ahead, they are strategically designing their dining programs around trends in the Food and Beverage Industry as a whole, offering much more than the standard dining hall buffet. After all, college students are part of the Millennial generation which is changing the way we eat and drink. This generation is well-traveled and well-dined so their expectations of campus food will mirror what they are eating off-campus. A movement towards socially responsible, nutritious and high-quality food is causing a change in on-campus dining nationwide.
To get a closer look at how college dining has changed over the years and where it’s going from here, we spoke with a panel of Virginia Tech’s dining experts including: Ted Faulkner, Director of Dining Services; John Barrett, Assistant Director, Turner Place at Lavery Hall; and Mark Moritz, Executive Chef Senior, Turner Place at Lavery Hall. This team of experts has helped shape the College’s on-campus dining options into the award-winning program it is today. Recently ranked #1 in the Princeton Review’s Best Campus Food, Virginia Tech is successful for many reasons, including their staff’s commitment to always strive for excellence, their use of local produce grown – literally – on-campus, and staying attuned to the wants and needs of their student body.
Kristen Payne (KP): Tell us about the dining program at Virginia Tech. What is your mission, what dining options do you offer, etc.?
Virginia Tech (VT): Our mission is to enhance the student experience and provide them with knowledge that can last a lifetime. As an institution of higher education, we believe we can serve in a role that educates our customers outside of the traditional academic space. Sourcing, preparation, cooking methods, portion size, information on nutrition, outreach, educational sessions and training segments are all vital parts of the program, which is designed to provide choices that meet the needs of today’s students. We play a significant role in engaging and developing a sense of community on the campus through not only the dining services, but also our physical space.
KP: How has the dining program evolved and changed from 10 years ago to 5 years ago to now?
VT: The dining program at Virginia Tech has transitioned into more of an a la carte or retail entity. We have established a restaurant-quality mentality for the on-campus dining staff. Small-batch recipe preparation as well as cooked-to-order has become the norm. We have continued to expand on our successes of utilizing scratch cooking over processed foods in our menus. This has led to healthier options, the use of locally available foods and the ability to adapt our menus to locally sourced food items.
KP: What do you think has contributed to the change and evolution of the dining program?
VT: Listening to and working with our student population in creating a diverse program that meets or exceeds their expectations. Our campus community members are highly educated and are aware of nutritional content and food selections.
KP: What makes you an award-winning dining program compared to other campuses?
VT: The commitment of the team and the culture we have been able to foster with the staff – they strive for excellence every day in every manner. We are much more than just food on a plate … we are trying to enhance the overall student experience. Additionally, the quality of the food we procure and the fact that we research and study the market to stay ahead of the trends – not only in the college and university segment but in all realms of the foodservice industry – keeps us ahead. We spend a lot of time training our staff to cook from scratch instead of relying on processed foods. Last, we have some vibrant spaces in our portfolio of dining centers and locations. We have done an exceptional job in branding and self-developing our own concepts.
KP: How do you stay relevant within the Food Industry as a whole, as well as on-campus dining?
VT: We stay abreast of the entire Foodservice Industry. We look for what is trending in any segment and see if we can creatively and soundly bring that to our campus. It is basically using the resources available to us; trade magazines, vendors, shows, being in tune with our own dining experiences when eating out, partnerships, networking with others in our industry. The most important thing we do, however, is be a champion for the student voice and try to find ways we can effectively implement ideas and suggestions directly from them.
KP: What type of food trends can we find on your campus? Will we find the top trends in the Food Industry on your campus such as build-your-own, global inspirations, and artisan and handcrafted items?
VT: We produce at least five different types of sourdough breads on any given day. We make our own Hot Process gelato and sorbetto in-house daily. We utilize the gelato in its traditional form as well as packing it in ½ pints and making gelato pies and cakes. We have a restaurant that is the only one of its kind on a university campus, Origami – it is our Japanese steakhouse and sushi bar. We have a crepe bar that makes sweet and savory crepes every day in which the students can build their own or try one of the Chef’s creations. At the 1872 Fire Grill, we have a solid fuel chargrill that we utilize to cook steaks, fish, chicken and asparagus to order. We even have our own coffee shop on campus that roasts its own beans. We have Farms and Fields offering fresh local and organic selections available in our region. We just recently opened a burger concept called Burger ’37 where we are using fresh ground beef and turkey as well as fresh hand-cut fries and sweet potato fries accompanied by hand-dipped milkshakes.
We are constantly working to implement new items as well as seasonal offerings to our menus. Dining Services has its own garden plot (about 3 acres) as well as a “high tunnel” in which we grow a lot of our own produce. We are also in collaboration with the Virginia Tech Dairy Sciences and the Meat Science Lab to utilize local dairy and meat products that is raised and processed by Virginia Tech Students.
KP: How do you communicate menus and dining updates to students? Is there a mobile app or some type of new technology employed?
VT: We update our students via social media, our website, printed media in the dining facilities and digital display boards. We also have nutrition kiosks in many of our dining locations. Students can access the information through their smart phones, iPads and laptops as well.
KP: How has the design of dining halls and on-campus eateries changed to reflect the gourmet shift in food on campus?
VT: We view the public eating spaces to also be a part of the experience. Aromas, textures, sounds and overall visual impact play a vital role. Over the last 15 years, we have seen a shift from the cafeteria-style dining toward a more open market concept. Our newest dining center has venues that are segmented by grand thresholds to give the customer the sense of arrival and being in a dedicated space. We refer to it as “destination dining.” It provides our guests with choices in not only food selections but also ambiance. In all our designs we want our students and guests to see us preparing the food using small batch cooking and fresh ingredients.
KP: Is Virginia Tech’s dining program a major pull for prospective students? Do you have a marketing program in place for them?
VT: It is in fact a recruiting element and part of the decision process. Students are looking for that quality of life and experiences outside of traditional classroom spaces. They, as well as their families, want to know they are well cared for in addition to the educational experience. We are very unique as we have just as many off-campus meal plan holders as we do on-campus. Our marketing encompasses word of mouth, direct mailers to off-campus and faculty/staff members, table cards, website, social media, and printed materials and presentations during campus tours, open house and orientation. The marketing materials not only talk about the program, but also reference much of the national recognition the department has received.
KP: It seems that on-campus cuisine has really changed from the typical dining hall style of the past to niche dining options. Is the dining hall just that – a thing of the past? Will we end up with no dining halls left on campuses, but in its place cafés and restaurants?
VT: There has been a shift in the dining experience and expectation of today’s consumers. While the more traditional dining halls are not as popular now, I don’t think they will ever disappear completely. D2 at Dietrick Dining Center is our traditional dining hall, but it has been marketed toward the modern student’s needs.
KP: Any dessert-specific trends or offerings we should know about
on-campus?
VT: Currently, Turner Place at Lavery Hall’s Executive Chef Senior Mark Moritz is utilizing the local market to create many different dessert offerings, such as a roasted apple and pumpkin gelato as well as pumpkin bread pudding with a ginger sauce. Right now, pumpkins are the big item, but we still use fresh berries and fresh peaches that were grown at the Dining Service’s Kentland Farm garden. We have a delicious blackberry mascarpone gelato, peach/rhubarb sorbetto and peach cobbler that we offer on a regular basis. The trend that the chef is utilizing is the fact that we use what is available locally to create unique offerings.
KP: Where do you see on-campus dining going in 5 years?
VT: We think that there is a trend going to more local, sustainable and organic offerings. We have already started looking in that direction and it has been embraced by our students and guests College students today are eating better than most adults with options such as lobster, steak, gelato and crepes at their fingertips. Colleges and universities are now competing with local restaurants and cafes, so in order to stay ahead, they are strategically designing their dining programs around trends in the Food and Beverage Industry as a whole, offering much more than the standard dining hall buffet. After all, college students are part of the Millennial generation which is changing the way we eat and drink. This generation is well-traveled and well-dined so their expectations of campus food will mirror what they are eating off-campus. A movement towards socially responsible, nutritious and high-quality food is causing a change in on-campus dining nationwide.
To get a closer look at how college dining has changed over the years and where it’s going from here, we spoke with a panel of Virginia Tech’s dining experts including: Ted Faulkner, Director of Dining Services; John Barrett, Assistant Director, Turner Place at Lavery Hall; and Mark Moritz, Executive Chef Senior, Turner Place at Lavery Hall. This team of experts has helped shape the College’s on-campus dining options into the award-winning program it is today. Recently ranked #1 in the Princeton Review’s Best Campus Food, Virginia Tech is successful for many reasons, including their staff’s commitment to always strive for excellence, their use of local produce grown – literally – on-campus, and staying attuned to the wants and needs of their student body.
Kristen Payne (KP): Tell us about the dining program at Virginia Tech. What is your mission, what dining options do you offer, etc.?
Virginia Tech (VT): Our mission is to enhance the student experience and provide them with knowledge that can last a lifetime. As an institution of higher education, we believe we can serve in a role that educates our customers outside of the traditional academic space. Sourcing, preparation, cooking methods, portion size, information on nutrition, outreach, educational sessions and training segments are all vital parts of the program, which is designed to provide choices that meet the needs of today’s students. We play a significant role in engaging and developing a sense of community on the campus through not only the dining services, but also our physical space.
KP: How has the dining program evolved and changed from 10 years ago to 5 years ago to now?
VT: The dining program at Virginia Tech has transitioned into more of an a la carte or retail entity. We have established a restaurant-quality mentality for the on-campus dining staff. Small-batch recipe preparation as well as cooked-to-order has become the norm. We have continued to expand on our successes of utilizing scratch cooking over processed foods in our menus. This has led to healthier options, the use of locally available foods and the ability to adapt our menus to locally sourced food items.
KP: What do you think has contributed to the change and evolution of the dining program?
VT: Listening to and working with our student population in creating a diverse program that meets or exceeds their expectations. Our campus community members are highly educated and are aware of nutritional content and food selections.
KP: What makes you an award-winning dining program compared to other campuses?
VT: The commitment of the team and the culture we have been able to foster with the staff – they strive for excellence every day in every manner. We are much more than just food on a plate … we are trying to enhance the overall student experience. Additionally, the quality of the food we procure and the fact that we research and study the market to stay ahead of the trends – not only in the college and university segment but in all realms of the foodservice industry – keeps us ahead. We spend a lot of time training our staff to cook from scratch instead of relying on processed foods. Last, we have some vibrant spaces in our portfolio of dining centers and locations. We have done an exceptional job in branding and self-developing our own concepts.
KP: How do you stay relevant within the Food Industry as a whole, as well as on-campus dining?
VT: We stay abreast of the entire Foodservice Industry. We look for what is trending in any segment and see if we can creatively and soundly bring that to our campus. It is basically using the resources available to us; trade magazines, vendors, shows, being in tune with our own dining experiences when eating out, partnerships, networking with others in our industry. The most important thing we do, however, is be a champion for the student voice and try to find ways we can effectively implement ideas and suggestions directly from them.
KP: What type of food trends can we find on your campus? Will we find the top trends in the Food Industry on your campus such as build-your-own, global inspirations, and artisan and handcrafted items?
VT: We produce at least five different types of sourdough breads on any given day. We make our own Hot Process gelato and sorbetto in-house daily. We utilize the gelato in its traditional form as well as packing it in ½ pints and making gelato pies and cakes. We have a restaurant that is the only one of its kind on a university campus, Origami – it is our Japanese steakhouse and sushi bar. We have a crepe bar that makes sweet and savory crepes every day in which the students can build their own or try one of the Chef’s creations. At the 1872 Fire Grill, we have a solid fuel chargrill that we utilize to cook steaks, fish, chicken and asparagus to order. We even have our own coffee shop on campus that roasts its own beans. We have Farms and Fields offering fresh local and organic selections available in our region. We just recently opened a burger concept called Burger ’37 where we are using fresh ground beef and turkey as well as fresh hand-cut fries and sweet potato fries accompanied by hand-dipped milkshakes.
We are constantly working to implement new items as well as seasonal offerings to our menus. Dining Services has its own garden plot (about 3 acres) as well as a “high tunnel” in which we grow a lot of our own produce. We are also in collaboration with the Virginia Tech Dairy Sciences and the Meat Science Lab to utilize local dairy and meat products that is raised and processed by Virginia Tech Students.
KP: How do you communicate menus and dining updates to students? Is there a mobile app or some type of new technology employed?
VT: We update our students via social media, our website, printed media in the dining facilities and digital display boards. We also have nutrition kiosks in many of our dining locations. Students can access the information through their smart phones, iPads and laptops as well.
KP: How has the design of dining halls and on-campus eateries changed to reflect the gourmet shift in food on campus?
VT: We view the public eating spaces to also be a part of the experience. Aromas, textures, sounds and overall visual impact play a vital role. Over the last 15 years, we have seen a shift from the cafeteria-style dining toward a more open market concept. Our newest dining center has venues that are segmented by grand thresholds to give the customer the sense of arrival and being in a dedicated space. We refer to it as “destination dining.” It provides our guests with choices in not only food selections but also ambiance. In all our designs we want our students and guests to see us preparing the food using small batch cooking and fresh ingredients.
KP: Is Virginia Tech’s dining program a major pull for prospective students? Do you have a marketing program in place for them?
VT: It is in fact a recruiting element and part of the decision process. Students are looking for that quality of life and experiences outside of traditional classroom spaces. They, as well as their families, want to know they are well cared for in addition to the educational experience. We are very unique as we have just as many off-campus meal plan holders as we do on-campus. Our marketing encompasses word of mouth, direct mailers to off-campus and faculty/staff members, table cards, website, social media, and printed materials and presentations during campus tours, open house and orientation. The marketing materials not only talk about the program, but also reference much of the national recognition the department has received.
KP: It seems that on-campus cuisine has really changed from the typical dining hall style of the past to niche dining options. Is the dining hall just that – a thing of the past? Will we end up with no dining halls left on campuses, but in its place cafés and restaurants?
VT: There has been a shift in the dining experience and expectation of today’s consumers. While the more traditional dining halls are not as popular now, I don’t think they will ever disappear completely. D2 at Dietrick Dining Center is our traditional dining hall, but it has been marketed toward the modern student’s needs.
KP: Any dessert-specific trends or offerings we should know about
on-campus?
VT: Currently, Turner Place at Lavery Hall’s Executive Chef Senior Mark Moritz is utilizing the local market to create many different dessert offerings, such as a roasted apple and pumpkin gelato as well as pumpkin bread pudding with a ginger sauce. Right now, pumpkins are the big item, but we still use fresh berries and fresh peaches that were grown at the Dining Service’s Kentland Farm garden. We have a delicious blackberry mascarpone gelato, peach/rhubarb sorbetto and peach cobbler that we offer on a regular basis. The trend that the chef is utilizing is the fact that we use what is available locally to create unique offerings.
KP: Where do you see on-campus dining going in 5 years?
VT: We think that there is a trend going to more local, sustainable and organic offerings. We have already started looking in that direction and it has been embraced by our students and guests.