Navy announces Ney Award winners

Naval Station Guantanamo Bay, Cuba, and the aircraft carrier USS Nimitz are among the winners of the 2011 Capt. Edward F. Ney Memorial Awards for excellence in Navy foodservice. The awards represent the best operators that fall under the purview of Commander, Navy Installations Command.

First-place winners, runners-up and honorable mention commands will be recognized in a special ceremony during the Joint Military and International Food Service Executives Association (IFSEA) conference April 2, in Schaumburg, Ill. This year marks the 53rd anniversary of this program.

"The Ney Award is a quality of life program, as it affects the health, morale and retention of all the Navy sailors," said Roxanne Haumann, Ney Award program manager. "The annual Ney foodservice awards foster excellence in foodservice across the Navy enterprise, while improving the quality of life for our Navy personnel."

Naval Station Guantanamo Bay won in the Overseas General Mess category. the runner-up was the Silver Dolphin Bistro Galley, Joint Base Pearl Harbor-Hickam, Hawaii.

In the Continental U.S. General Mess category, Port Hueneme Galley, Naval Base Ventura County, Calif., was awarded first place. The runner-up was the Admiral Nimitz Dining Facility, Naval Air Station Whidbey Island, Wash.

In addition to the Aircraft Carrier category, there were four Navy vessels honored in the Afloat categories. They were: USS Maryland (submarine), USS Doyle (small afloat), USS Leyte Gulf (medium afloat) and USS Blue Ridge (large afloat).

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources