Page 22 - gfs0318_Magazine

COMMANDER’S UPDATE

U.S. Marine Corps Brig. Gen. David W. Maxwell, left,
commanding general of 2nd Marine Logistics Group (2D
MLG), II Marine Expeditionary Force, is served food by
Marines with Service Company, Headquarters Regiment,
2D MLG, during the Major General W.P.T. Hill Awards com-
petition on Camp Lejeune, N.C. The Marines with Service
Company competed in the “Best Active Field Mess” category
in which they were graded on cleanliness, teamwork, recipe
compliance, the quality of the food, and execution of creating
the meal. (Photo by Cpl. Sean M. Evans, USMC, 2nd Marine
Logistics Group)

with DLA-TS and Natick to publish a joint buyer’s guide that
will used to provide vendors the minimum specifications for
subsistence items provided to the warfighter. This joint effort
really focused on ensuring that items we purchase are meeting
the nutritional menu standards, and that the prime vendors will
have a clear document that has the DoD specifications for every Pictured from left to right: Ken Barnes, Marine Corps Food Management
item. The initial effort was focused on the high-dollar value Information System (MCFMIS)/program analyst, Marine Corps Food Service
protein items, but will eventually contain every food category. and Subsistence Program; Master Gunnery Sgt. Brian Blanton, occupational
field specialist/food technician, Marine Corps Food Service and Subsistence
Program; Gunnery Sgt. Diedre-Ann A. Walker, operations chief, Marine Corps
Government Food Service: Discuss the commitment Marine Food Service and Subsistence Program; Sharlene Holladay, Marine Corps warf-
Corps Food Service makes to improve dining facilities, customer ighter and performance dietitian; Chuck Girard, deputy director, Marine Corps
service and meet Marine’s expectations. Food Service and Subsistence Program; Gunnery Sgt. Rosa Brackett, operations
chief, Marine Corps Food Service and Subsistence Program (ret.); and Capt.
Derrick Oliver, operations officer, Marine Corps Food Service and Subsistence
Spinelli: Both in CONUS and OCONUS, the answer is the Program. (Note: Walker replaced Brackett, who retired and departed the
same. We listen to customer input and balance that input with command a few weeks after the photo was taken.)
available resources and the guidelines set by our performance
dietitian. An example of this commitment occurred when capabilities, features and advantages.
we recently launched a brand new menu in Okinawa, Japan.
Corporate Executive Chef Ms. Nydia Ekstrom, from Unilever, Spinelli: MCFMIS continues to support all program require-
generously gave of her time to pair with our Performance Di- ments to include nutritional analysis, menu planning, recipe,
etitian, Sharlene Holladay, to create a menu that has exceeded inventory, requisitioning and head counting. The new POS has
all of our expectations. the ability to provide exact headcount, as well as verify those
entitled to a meal at government expense, because it is linked
Government Food Service: Does Marine Corps Food Service into the pay and entitlement system. It is especially a boon to
meet regularly with the regional garrison contract companies to the contractor because it all but eliminates the chance of human
discuss dining facility services and design? If so, how often and error, ensuring that they are compensated for all meals provided.
what direction is food service moving? It also eliminates the manual signature process and will reduce
administrative burden of issuing and accounting of meal cards.
Spinelli: Yes. The incumbent contractor has wide latitude
to influence décor and other aspects of the food service opera- Government Food Service: Last year, you mentioned the Ma-
tion in order to entice customers into the facilities. Based on rine Corps is working with Marine Corps Training and Education
usage of the mess halls and direct feedback from our customers, Command (TECOM) to ensure every Marine has the nutritional
overall we are pleased with the results. Facility construction knowledge to optimize mental and physical performance. Tell
and design is a government responsibility, and we are moving us about this and how it is progressing.
away from the standard serving line into more of a scattered
system to support multiple serving stations. Spinelli: The collaboration with TECOM on the perfor-
mance nutrition knowledge has been progressing very well.
Government Food Service: What is the latest on the updated Our performance dietitian mans and updates the Marine Corps
Marine Corps Food Management Information System (MCFMIS) Force Fitness website’s nutrition tab (www.fitness.marines.mil/
since it was rolled out? Was the Point of Sale (POS) terminal PerformanceNutrition/), which all Marines can access. Addi-
rolled out in 2017 in all Marine Corps mess halls? Describe its tionally, performance nutrition education has been updated

22 GOVERNMENT FOOD SERVICE • MARCH 2018