National Restaurant Association Military Foundation and partners award foodservice excellence

Offutt and Edwards Air Force Bases receive Hennessey Awards for operations.

Offutt Air Force Base, Air Command, 55th Force Support Squadron in Omaha, Neb. and Edwards Air Force Base, Air Force Material Command, 412th Force Support Squadron in California were recognized with the 2014 John L. Hennessy Award for Excellence in U.S. Air Force Food Service Operations by the National Restaurant Association Military Foundation (NRAMF) during the 2014 National Restaurant Association, Restaurant, Hotel-Motel Show, in Chicago. The Hennessey Awards are sponsored by the NRAMF, the Society for Hospitality and Foodservice Management (SHFM), the International Food Service Executives Association (IFSEA) and the Hennessy Travelers Association (HTA).

Receiving the John L. Hennessey Award for Excellence in Food Service in the U.S. National Guard were Senior Airman Audrey Manis, 134 Force Support Squadron, McGhee Tyson Air National Guard Base, Tenn.; Airman First Class Amanda Gill, 1855 Force Support Squadron, Sioux City, Iowa; and Airman Ashlee Barkeloo, 182 Force Support Squadron, Peoria, Ill.

In 2008, the NRAMF awards program was expanded to include the Major General W.P.T. Hill Memorial Awards for Foodservice Excellence and the Capitan Edward F. Ney Memorial Awards to similarly honor foodservice personnel and operations within the Marine Corps and the Navy, respectively. Each winter, representatives from the NRA, the IFSEA and SHFM travel to Air Force, Air National Guard, Naval and Marine Corps bases to evaluate foodservice operations and determine award nominations.

“The National Restaurant Association is committed to our men and women in uniform, and we are extraordinarily grateful for all they do for our country,” said Dawn Sweeney, president and CEO of the NRA, in a press release. “We are proud to honor these truly deserving winners and thank them for their service.”

Winners of the 2014 General W.P.T Hill Memorial Awards included Garrison Mess Hall at Camp Kinser on Marine Corps Base S.D. Butler, in Okinawa, Japan, for best military/contractor, and Combat Logistics Regiment 17, 1st Marine Logistics Group, Marine Expeditionary Force at Camp Pendleton, Calif., for best active field mess.

The 2014 U.S. Navy Captain Edward F. Ney Memorial Awards were given to aircraft carrier USS George H. W. Bush (CVN 77), large afloat USS Makin Island (LHD 8), medium afloat USS John Paul Jones (DDG 53), small afloat USS Rentz (FFG 46), submarine USS City of Corpus Christi (705), small ashore Naval Air Station Point Mugu and large ashore Naval Base Katsap.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources