Highlights of the September 2016 Issue
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
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
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.” ...
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
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 ...
The Top Suppliers to DLA Troop Support, JSPVP and NAF Purchasing Division (AFNAFPO)
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 ...
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) ...