Sodexo secures foodservice contract at five Air Force Bases

Contract is valued at $200 million in revenues.

April 24—Sodexo is the winning bidder for a contract of up to 10 years to provide foodservices at five United States Air Force bases.

According to a company press release, the contract is valued at $200 million in revenues, over the life of the contract. Sodexo will operate 25 dining and retail locations at U.S. Air Force bases in California, Wyoming, South Dakota and Florida. A portion of the contract will be serviced through “teaming agreements with small, minority, disadvantaged and women-owned businesses and organizations that represent the interests of individuals with disabilities," according to the release. Sodexo plans to bring programs such as its military feeding program, FLY by Sodexo, national brands such as UFood Grill and a training program for Airmen foodservice specialists to introduce fresh, local products at each base.

"The U.S. Air Force has set out on a mission to improve the quality of life of men and women on bases with the Air Force Food Transformation Initiative," David Scanlan, president of Sodexo's Government Services division, said in the release. "We are pleased to be part of this important initiative—it is a great opportunity to enrich the Air Force community experience at each base we serve. Sodexo thrives in environments where innovation is necessary to meet the changing needs of our clients and customers."

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources