POULTRY SENDS SERVICE MEMBERS FLOCKING TO DINING FACILITIES —
Category Ranked Third in Prime
Vendor Sales is Tops with Troops
Hungry service members headed to the dining facility or galley for a meal are likely to be anticipating that a satisfying entrée featuring either chicken or turkey is on the menu.
In the military, poultry is the third largest category by dollar volume for subsistence and foodservice operating supplies obtained through prime vendors as well as contracting efforts outside of the Subsistence Prime Vendor program, according to recent Defense Logistics Agency Troop Support data.
During calendar 2011, poultry ranked third in Subsistence Prime Vendor sales by dollar volume at $301 million, or 9.48 percent of sales. Second was meat at $493 million in sales by dollar volume (15.54 percent) and first were beverages at $697 million in dollar volume (21.97 percent).
It is easy to see why poultry is such a popular meal choice for service members. Poultry is the most widely consumed meat in the United States. Americans per capita consumed 100.4 pounds of poultry in 2011, up from 95.4 pounds in 2001, according to the National Chicken Council. Most of that total is chicken (just over 84 pounds), followed by more than 16 pounds of turkey.
Also, the United States produces more poultry than any other country in the world. According to the U.S. Department of Agriculture, the United States produces over 43 million pounds of poultry annually, and over four-fifths is broiler meat, while most of the remainder is turkey and a small fraction is other chicken meat. ...
A DINING FACILITY FOR THE 21st CENTURY —
Meeting Young Service Members' Expectations
Planning for a new dining facility at MCB Camp Lejeune, N.C., quickly became an opportunity to be innovative about customer service rather than simply transplant the status quo.
HP-128, a.k.a. “The Chicken Shack & Southern Grill by Sodexo,” opened recently to Marines serving at Camp Lejeune, and features a convenient drivethru window for the mess hall's customers.
Director, Food Service Division for MCI East-MCB Camp Lejeune Charlie Cone had a simple idea: bring military dining into the 21st century by building a facility that supports the expectations and brand experience of young service members.
Chicken Shack & Southern Grill opened in September 2011, replacing a mess hall built in 1942, and has more in common with a restaurant than an average military dining facility. The seating is spacious, everything is brightly lit and walls are hung with pictures of water sports and a few televisions. ...