OPERATIONS
PERRY PLACE AT HITT HALL JUST OPENED WITH NINE CONCEPTS, INCLUDING A NEW EXCLUSIVE BRAND FROM CELEB CHEF-CAMPUS COLLABORATOR MAI PHAM. VIRGINIA TECH’S NEWEST DINING HALL IS ENGINEERED FOR THE STUDENT EXPERIENCE
V irginia Tech is known for engineering, construction and innovation in those fields. The school doesn’t waste an opportunity to al- low all the players and stakeholders to collaborate and learn as they do it. Brian Grove, director of dining services at Virginia Tech, is now seeing the end product of seven years of planning and construc- tion for the newest dining facility/ education building on campus. Big ideas—sustainabilty and collabora- tion—and small but important de- tails—enough waffle irons in the all- day diner—have all come together in the form of Perry Place at Hitt Hall. Grove sees this new construction as a place to “better serve our stu- dents, faculty and staff.” Hitt Hall is a 100,000-sq. ft. new facility that’s been constructed to support the Myers-Lawson School of Construction within Virginia Tech’s North Academic District. On the outside, the structure is clad in Virginia Tech’s signature Hokie Stone, which comes from a nearby limestone quarry and covers nearly every building on campus, creating a unified architectural look. But on the inside, Hitt Hall and especially its dining component, Perry Place, are different from what’s been built before. The con- struction itself was woven into a BY TARA FITZPATRICK
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According to Grove, Smoke has been the most crazy-popular concept with a consistent “line a mile long” for its to-die-for beef brisket, pulled pork, smoked turkey and more."
FSD QUARTERLY
Q4 2024
4
PHOTOS COURTESY OF DARREN VAN DYKE, PHOTOGRAPHER/ VIDEOGRAPHER
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