About Dining Services
Virginia Tech has built a reputation for outstanding dining. Our dining program stays at the leading edge of national trends.
Customers report high overall satisfaction and appreciate the variety of dining options available on campus. Recent customer comments such as "I brag about our food service to my friends and family" illustrate that the Virginia Tech students share our pride in the dining program.
- Dining Services serves approximately 7.5 million meals per year
- Total on-campus sales of $71.2 million annually
- Current national brand annual gross sales of over $9.5 million
- Largest single employer on campus, employing over 2,200 people
- Approximately 19,000 dining plan holders with debit-style plans that can be used in any of the dining centers
*The above numbers refer to a typical academic year and do not apply to service during COVID-19.
Dining Services maintains a tradition of award-winning programming, venues, and service. In the last five years, more than 50 colleges and businesses have visited our facilities to see a successful university dining program in action.
Dining Services at Virginia Tech will be the leader of college and university food service by providing innovative and exceptional food, venues, programs and services while fostering student development and a sense of community.
"I value every individual's right to have a quality experience."
Rules of conduct through which we govern the organization and ourselves.
- Sanitation and safety are paramount.
- Always treat people with dignity.
- Provide excellence in product and service.
- Be 100% responsive. Take 100% personal responsibility.
- Professional behavior at all times.
- Find opportunities to recognize accomplishments and provide personal growth.
- Promote a sustainable dining and food system at Virginia Tech and therefore in the greater community.
- Facilitated surveys will be conducted by the staff evaluating management and by the guests evaluating the department.
- A professional mystery shopper will be used to evaluate service and products.
- All operating units will be inspected for sanitation and food safety issues and practices accordingly: inspected/audited once a semester by an outside agency (Steritech); HACCP reviews conducted by the administrative dietitian and associate directors twice a semester; and a yearly inspection and follow-up inspections on corrective actions conducted by the Montgomery County Health Department.
- Employees will receive annual training in customer service, sanitation, and safety.
- Two personal development programs will be offered each year.
- Develop a sustainable dining and food system by promoting healthy eaters, ecological stewardship, waste reduction and diversion, the local economy, social justice, and animal welfare.