GFS CoverGovernment Food Service

Highlights of the January 2012 Issue

Leaving the Team —
“Family and Friends” Inspired
Ray Miller to Tackle the Challenges


Ray Miller learned the value of teamwork while playing football in high school and college, a lesson he carried with him throughout a rewarding 35-year career at Defense Logistics Agency (DLA) Troop Support.

Miller retired from DLA Troop Support on Dec. 31, 2011, proud of the team he worked with and the accomplishments they achieved together. He was director, supplier operations, responsible for managing the acquisition, logistics and world-wide support for the variety of subsistence items to include troop support items, rations, produce, market-ready items and foodservice equipment.

“It's amazing what you can accomplish when you don't care who gets the credit,” he said, referring to a reminder hanging on his office wall that reads “There is no I in team.” “Our organization has always been able to come through.”

Not everyone realizes what goes into getting supplies to troops. DLA Troop Support resupplies the entire chain, and it provides troops with a high quality of life by ensuring they have the ability to eat no matter where in the world that may be, he explained.

More on RAY MILLER ...

ASHORE FEEDING: Navy Region Mid-Atlantic Gets Sailors Back
Into Ashore Galleys — Giving Customers Consistency

Ashore galleys are competing better with the many mealtime options available inside and outside the gate after taking steps to build a reliable, consistent identity with sailors.

Navy Region Mid-Atlantic realized that its galleys needed to clearly represent what customers should expect on every visit and set out to standardize the menu, add variety and introduce convenient operating hours. “Our biggest challenge was to find ways to get our sailors back into our facilities,” said Bill Dorris, regional galley program manager for Navy Region Mid-Atlantic.

Standard menus have several advantages, Dorris explained: it assures having a consistent level of product quality and variety for sailors; achieves cost savings; and increases throughput, or utilization, the number of customers able to be served.

Featuring a wider variety of food choices beyond mainline entrées also contributes to building the Mid-Atlantic region galleys' identity with customers. Up to four entrées can be featured, and of those, two are required to be healthy choices approved by Naval Supply Systems Command (NAVSUP). Then, there is Speed Line service, 10 a.m. to 2 p.m., which features sandwiches, hamburgers, pizza, etc., as well as some healthy choices.


ALLOWANCE DIRECTORY: Creating Lower Prices for Goods and Service

Every years, Government Food Service runs an updated list of manufacturers and processors working with the three prime vendor programs available to federal foodservice customers

Click for complete 2012 ALLOWANCE DIRECTORY ...