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NRA MILITARY TRAINING
Rethinking
The Dining Exercise Lets
Service
Facility Beyond the
Members
Explore
Familiar
our military culinary teams competing to design Visiting the show floor as part of the
Fa dining facility from scratch during a three-day training program is an opportunity
training program at the National Restaurant Associa- to further career goals by learning
tion Restaurant, Hotel-Motel Show each presented more about the role of vendors in
dining facility operations.
Culinary specialists spend the day visit-
ing selected exhibitors on the National
Restaurant Association Show floor as
part of the three-day training program.
plans that leaped ahead of the transition to campus-style In preparation for the challenge, the training program
feeding and healthy eating on bases. began with classroom instruction to educate and guide
Each team applied the culinary expertise of its members the teams about practical decisions from floor plans and
to configure an ideal back of the house for cooking, while organization to forming marketing strategies.
designing an innovative front of the house as a destina- Shayne Varnum, director of sales, Hobart-Traulsen &
tion that the military population would choose over many ITW Food Equipment Group, advised that successful res-
alternatives available inside and outside the gate. taurants depend on back-of-the-house layout and work
16 GOVERNMENT FOOD SERVICE • JULY 2017
