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back and work on it.”
Students from Upper Cape Tech did work on the kitchen.
“They have a program where they do projects out in the com-
munity,” she said.
MWR also worked with the Barnstable County Sheriff’s
Department and its Work Release program. “It is for inmates
who are very close to getting out to try to help them boost
their resumes,” said Torba. “They came in and stripped all
of the old carpet, they laid the new flooring and they painted
the lounge area.”
With the help of these workers, the final project cost was
$90,000. “We were just responsible for the cost of materi-
als,” she said.
Beyond the structural upgrades, new vinyl flooring from
Tarkett, new sinks and a new range from Southbend were
installed in the kitchen. “We were able to update the grilling
capabilities from a flat grill to a grated grill for different tastes
of our food,” said Conlon. “We are happy to make that change.”
The main eating area and bar were also restored, includ-
ing a new liquor cabinet behind the bar constructed by MWR
employees. “It was our repairman for our temporary quarters,”
she said. “He personally worked with me and the temporary
quarters manager. The three of us put our heads together,
designed it and he built it. I can’t take credit other than put-
ting the liquor in.”
While no changes were made to the menu when the Falcon
Deli reopened after the renovations at the end of December,
there may be some changes when the spring golfing season
ramps up. “We have burgers, hot dogs, sandwiches, some hot
food, some cold food, some salads, wraps,” said Conlon. “The
salads are a popular item. Folks are trying to eat as healthy
as they can, They tend to grab a salad or even a wrap. The
chicken Caesar wrap is very popular.”
The deli also has a function room that was not part of the
renovation. “In the function room, we host a variety of things,”
she said. “It may just be a class or a training opportunity.
We go as far as full catering, whether it be a retirement or a
wedding shower. We have had wedding parties, holiday par-
ties, birthday parties. There are a variety of events that we
can host in that area.”
While the deli is located next to the golf course and its
pro shop, the customers are not just golfers. “We draw a
good crowd from around the base,” she said. “We are a joint
base, and we see a lot of different services, both civilian and
uniform personnel. So not only do we have the golf patrons,
but we have folks working on and around the base that come
to us to get lunch.”

APRIL 2017 | MILITARY CLUB & HOSPITALITY 31