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and bright colored cushions. We reupholstered the bar edge.
We added Edison bulbs around so in the evenings, you can
turn them on. That is another place that we can hold parties.”
The Air Force Services Activity covered some of the cost
of the $483,000 project. “This was what they call a small
project, so the Air Forces Services Activity paid for half of The fresh, made-to-order choices are also more popular
the flooring because the flooring was the biggest expense,” with younger airmen and enlisted service members. “They are
she said. “We paid for the other half. We used all prime ven- not buffet people,” she said. “They like the options. They like
dors in the AFNAFPO world. It makes things possible that to be able to order fresh. They like to see things being made.
otherwise we wouldn’t be able to do. It is fantastic. I can’t It is just a different generation. We were trying to maintain
say enough about the Air Force Services Activity programs what we do for our retirees, because they come in and lunch
that they have been running to help the clubs, helping with is their main meal; they want a whole meal; but at the same
UFC fight nights, family-friendly programs, entertainment time, giving that versatility and fast service that the airmen
programs, the refurbishing program. It has really made a dif- are looking for.”
ference at base level.” This facelift was the beginning of things to come. “We are
In addition to the facelift, changes were made to the menu getting ready to renovate our restrooms,” said Arnold. “They are
in the lunch area, moving away from a buffet. “We changed it very 1970s and very dim and drab. We are looking to do that, and
so that people can now come in, help themselves to their salad we are also looking to replace and remodel the entire kitchen.”
and their beverage,” said Arnold. “They go to the register and She couldn’t be more pleased with the work that has already
place their order and we give them a number and we deliver been done. “It really has had an impact. It is beautiful, and
their meal. It has been very well received. People really like it.” we have noticed quite an increase in traffic and booking of
Customers can choose from eight items daily that are events. We are just thrilled with the whole thing!”
cooked to order. “We have the same items every day, and —MCH
then each quarter we take a look
at the favorites and then we switch
things out,” she said. “Currently,
we feature items like pot roast, a
smothered beef burrito and green
chile pork over rice. We also have
chicken Caesar salad, chicken Al-
fredo, catfish and shrimp skewers.
We have a nice variety.”
Moving away from the buffet
service has had some advantages.
“With the buffet, there was an ex-
cessive amount of waste, and it
lacked freshness,” said Arnold.
“The change helped us cut down
on waste, cut down on food cost
and the customer gets a much
fresher plate.”

OCTOBER 2017 | MILITARY CLUB & HOSPITALITY 21