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NRA MILITARY TRAINING

Each team tackled the task of design- Teamwork was the key as team mem-
ing a dining facility by breaking into bers finalized the dining facility before
groups to develop parts of the plan, presenting the plan to a panel of judges
such as the layout, menu, marketing who select the winner.
and advertising.

Training on the second day am pleased to be able to an-
moved to the NRA Show 2017 nounce that the winner of our
exhibit floor. The culinary spe- competition today is Team 3.”
cialists visited 10 exhibitors
(Butterball, Cambro, the Culi- FUEL FOR FITNESS
nary Institute of America, Eco- Named “Fresh and Global,”
lab, Fontanini, Hormel Foods, Team 3 described the dining
ITW/Hobart, New Chef, Rose A group within one of the teams brain- facility as a place where ser-
Packing Company and Sysco Corporation) storms over an aspect of the dining facility vice members can eat fresh and live well. It
for ideas to use with their dining facility plan with the overall strategy mapped out features a daily diverse and healthy menu
on a whiteboard behind them.
planning. that is available anytime, or, according to
On the third and final day of the training the motto selected: “Meals ready around
program, the teams met Sunday morning to finalize their the clock.”
plans and prepare for presentations to a panel of judges All service members face the physical fitness test, creat-
who would select an overall winner. ing the common need for healthy meal options to help
Each team prepared its own unique design, but there them pass it. With that in mind, the team’s strategy was
were common goals in each dining facility plan: speedy to work with suppliers to expand flavor variety in the din-
traffic flow to help service members keep to tight sched- ing facility and identify healthy items for patrons with
ules; menu variety achieved through daily specials on green check marks.
top of the regular cycle and various serving stations; an To build loyalty, customers earn points for each visit to
emphasis on healthy choices; and to-go and 24-hour meal the dining facility, which accumulate and can be redeemed
availability in recognition of work schedules out of sync for a “swag bag” that can be used to hold workout clothes
with regular operating hours. for visits to the gym or some other promotion.
As culinary specialists, the teams all designed efficient The dining facility also proposed coordinating with
dream kitchens furnished with versatile equipment that can fitness on base, giving free entry to runners in the base
be used to prepare anything, and a logical flow of supplies marathon with a dining facility T-shirt.
from loading dock to storage and nearby preparation areas. Keeping promotions fiscally practical, another market-
Knowing that service members represent a young and ing strategy was that customers who bring friends into the
technically savvy group, the teams’ marketing strategies dining facility could earn 15 percent off.
employ email, social media and other tools to engage Diverging from the typical menu cycle, each day would
customers and build loyalty. be built around a different geographic location, such as
Finishing touches that raise each dining facility’s “wow France on Monday, South of the Border (Mexico) on Tuesday,
factor” include second-floor balcony serving areas, outdoor- the West on Wednesday, Southern on Thursday, Caribbean
eating areas, display cooking in the serving area, Wi-Fi on Friday, Asian on Saturday and Europe/India on Sunday.
internet access, televisions and kids’ playgrounds. Inside, the team planned to achieve efficient, fast traffic
Judges had a hard decision in picking a winner from flow and included an attraction called the “Show Stopper,”
the four closely competitive team designs, but Air Force a culinary training and demonstration area that adds a
Chief Master Sgt. Ed Walden announced the choice: “I visual-appeal element. It is equipped with a griddle surface
20 GOVERNMENT FOOD SERVICE • JULY 2017