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Highlights of the January 2017 Issue


ALLOWANCE DIRECTORY

 

A Trio of Prime Vendor Programs: Achieving Savings on Prices for Goods and Services

There are three prime vendor programs available to federal foodservice customers: the Defense Logistics Agency (DLA) Troop Support’s Prime Vendor Program [the National Allowance Pricing Agreement (NAPA) and Manufacturer Pricing Agreement (MPA)] is on the subsistence side; the Army’s Joint Services Prime Vendor Program (JSPVP) and the Air Force Nonappropriated Fund Prime Vendor III (AFNAF PVIII) program are on the morale, welfare and recreation (MWR) side. Every year, Government Food Service runs an updated list of the manufacturers and processors that work with these programs to serve feeding operations in the military and other government agencies and offer federal customer allowances on purchases. These programs have signed agreements with the manufacturers that create savings for the government on prices for goods and services. ...

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FOOD FOCUS: POULTRY
Diversity Of Flavor

Poultry being servedPoultry Options Let Dining Facilities Be Creative

 

Dining facilities can achieve higher service member satisfaction by working to refresh menus, and the increased variety of poultry options that became available in recent years is expanding the range of recipes.

Not long ago, dining facility cooks prepared various poultry dishes using mostly whole chickens and netted turkey rolls; but try as they might to create variety from these ingredients, diners perceived little diversity in flavor.

“Today, with a large variety of poultry products available, such as chicken wings, chicken breasts, premade chicken cordon bleu, chicken strips, nuggets, etc., poultry can realistically be on every meal’s menu and the diner will not think they are being served too much chicken,” said Andrew Pisney, food program manager/ contracting officer’s representative (COR), Fort McCoy, Wis. “These products have refreshed our menus. They have also enabled us to better meet the diner’s preferences for serving more ethnic dishes. Chicken fajitas and quesadillas are very popular menu choices on our menu.”

Having more entrées featuring poultry on the menu also raises the dining facility’s image with the growing number of service members looking for healthier options. “The diner’s perception of poultry is that it is a healthier choice than beef or pork,” Pisney said. “With pork you also have some diners with a religious consideration.” ...

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FRONT BURNER
Food Service Professionals Prepare for NAFEM in Orlando, Fla.

 

Poultry being servedFood service professionals, including those from the military, are headed to Orlando, Fla., for the 2017 edition of the North American Association of Food Equipment Manufacturers (NAFEM) Show, taking place Feb. 9-11 at the Orange County Convention Center.

The NAFEM Show, held every two years, features more than 20,000 food service equipment and supplies professionals, as well as more than 500 exhibitors offering a wide range of new and innovative equipment and supply solutions on more than 760,000 square feet of exhibit space.

“Our attendees face the ongoing challenge of serving others while running a solid, profitable operation,” said Kevin Fink, CFSP, NAFEM president, and executive vice president, Ali Group Foodservice Equipment. “The products and networking opportunities at The NAFEM Show have the power to refocus their energy on the things that matter — from happy diners to bigger cost savings.” ...

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