Air Force foodservice overhaul moves forward

Published in FSD Update

Foodservice operations at five U.S. Air Force bases are getting a new look this year as the Air Force Food Transformation Initiative (FTI) moves into its second phase. The program is designed to provide airmen greater variety, availability and quality of food.

Eglin Air Force Base, in Florida; Ellsworth AFB, in South Dakota; F.E. Warren AFB, in Wyoming; Beale AFB, in California; and Vandenberg AFB, in California were the bases chosen for this stage. Dining facilities
at the five bases will be converted from institutional-style feeding platforms to the scatter or station system of dining found on college campuses. “[Campus-style dining] provides airmen the option to use their meal card entitlement at more convenient locations to where they work or reside,” says Fred McKenney, chief of Air Force Food and Beverage. 

According to McKenney, FTI will transform installation foodservice operations to meet the needs of base personnel and enhance a sense of community by expanding the numbers and types of customers who can use the facilities.

“When we looked at the Air Force from a corporate perspective, we saw an opportunity to better meet the needs of airmen,” McKenney adds. “When designing FTI, we considered the entire base population to include active duty, dependents, civilians and retirees. Menus were redesigned by adding more nutritional and contemporary items.”

Additionally, FTI will enhance readiness by providing advanced culinary training. These newly acquired skills will be used to better serve customers on U.S. bases and during deployments.

“When we incorporated FTI into the first six pilot installations, it helped us assess airmen’s culinary proficiency,” McKenney notes. “This program enhances our airmen’s day-to-day cooking skills and allows practical application in a more commercial environment.” 

More From FoodService Director

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources