Connelly Awards for Best in Army foodservice announced

Jan. 9—The winning units for the 2012 Philip A. Connelly Award for Excellence in Army food service were recently announced for the active Army, National Guard and Reserve components. The awards program is managed by the U.S. Army Quartermaster School, which is part of the Combined Arms Support Command, headquartered at Fort Lee, Va., through the Joint Culinary Center of Excellence. The International Food Service Executives Association and Department of the Army G-4 are co-sponsors of the program.

The 2012 winning units are:

Military Garrison winner: 1-10th Special Forces Group (Airborne) Consolidated Dining Facility, Panzer Kaserne, Stuttgart, Germany
Military Garrison runner-up: Talon Cafe, 2nd Combat Aviation Brigade, Camp Humphreys, Korea
Civilian Garrison winner: Dining Facility #2, Fort Gordon, Ga.
Civilian Garrison runner-up: Casey Main Dining Facility, Camp Casey, Korea
Active Army Field Kitchen winner: Headquarters and Headquarters Company, 307th Brigade Support Battalion, 1st Brigade Combat Team, Fort Bragg, N.C.
Active Army Field Kitchen runner-up: 542nd Support Maintenance Company, Joint Base Lewis/McCord, Wash.
Army Reserve winner: 326th Quartermaster Company, New Castle, Pa.
Army Reserve runner-up: 847th Human Resources Company, Fort Snelling, Minn.
Army National Guard winner: 267th Maintenance Company, Lincoln, Neb.
Army National Guard runner-up: 1032nd Transportation Company, Gate City, Va.

The Connelly program was established in March 1968 and is named for the late Philip A. Connelly, former IFSEA president. There will be an awards ceremony in March to recognize the winning commands.

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