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Highlights of the September 2016 Issue


 

FOOD FOCUS: SOUPS AND SANDWICHES
Spirited Competition
Fort Stewart Targets National Chains With a Broad Business Plan

 

When Fort Stewart, Ga., Installation Food Program Manager, Logistics Readiness Center, Cornelius Williams, CW4 (ret.), meets with meal-card holders to learn their suggestions for improving the dining facilities, the results provoke his competitive spirit.

“You’ve got to be very competitive, especially in a dining facility,” Williams said. “We have to compete with alternatives; we’ve got to be just as good as Subway.”

Some of the feedback coming from the council meetings involves wanting to know why the dining facility does not have the same variety as is available off post. “You try to explain it to them, a little bit, as best you can,” Williams said of the meetings, which create a dialog and an opportunity to learn what they would like to see more of or initiate something not already being done.

The big difference is each national chain specializes in a specific menu, while the dining facility fulfills a wider business plan. “We have to be a Baskin-Robbins, we have to be a Burger King, a McDonald’s, a main course; so we try to put all that together and see how we can adjust to offering a large variety of sandwiches and some of the things they’d like to see,” Williams said. “Now, you’ve got to encompass all of that into this dining facility that really wasn’t designed to do that.” ...

Sandwich Category Getting Gourmet
New Options Add Variety and Reasons for Customers to Return

As dining facilities look for menu innovations, especially ones that can attract and retain young service members, many solutions are already available from food suppliers to the military.

Dining facilities gain cachet with a branded sandwich station from Fiabella Foods LLC, added menu versatility with Sadler’s Smokehouse savory brisket and Smithfield Food’s Guinness brats, more Go-for-Green options from Smithfield Foods and Hormel, and increased variety with Rose Packing’s extensive meat catalog.

After hearing an Army food advisor at a conference a few years ago talk about plans to attract young service members by revising the standard dining facility model with branded food service, Fiabella Foods went to work and introduced Staks Subs.

“Staks Subs was originally created as a way to upgrade the deli area in the dining facilities, said John Felico, chief financial officer, Fiabella Foods. “Over the last three-plus years, we’ve opened Staks in 42 dining facilities.”

Read more FOOD FOCUS: SOUPS AND SANDWICHES ...

 

TOP SUPPLIERS — Rankings of Leading Suppliers

 

The Top Suppliers to DLA Troop Support, JSPVP and NAF Purchasing Division (AFNAFPO)

DOD Healthy Base Initiative The following list details the top food suppliers of the Defense Logistics Agency (DLA) Troop Support, the Joint Services Prime Vendor Program (JSPVP) and the Nonappropriated Fund (NAF) Purchasing Division (AFNAFPO) based upon the most recent dollar-volume available. ...

Read more TOP SUPPLIERS - RANKINGS OF LEADING SUPPLIERS ...


PRIME VENDORS

 

A prime vendor agrees to provide customers a broad range of food-related items under either a standardized or customized catalog that contains a listing of items requested by the customers. Each prime vendor contract requires a level of supply availability (fill rate), provisions for surge support and provides price advantages and ordering efficiency for customers.

All contract dollar values are the best current estimates. For those original contracts that have expired, a “bridge contract” was awarded to sustain customer food support while new follow-on solicitations and proposal evaluations are underway.

Click here for more PRIME VENDORS: THE TOP SUPPLIERS TO DLA TROOP SUPPORT JSVP AND THE NAF PURCHASING DIVISION (AFNAFPO) ...