Army WTF Moments posted a variation of the “woman yelling at cat” meme depicting the renaming struggle. “If you give soldiers what they want, they will eat there,” Irvine said in August.īut will anyone really call them by the new name, especially without a catchy military acronym? Last weekend, U.S. redit cards accepted Outdoor seating Takeaway. The service has recruited Food Network chef Robert Irvine, a fixture at holiday USO shows downrange in recent years, to help find ways to attract younger troops to the DFACs. Service: Take out Meal type: Breakfast Price per person: 1020. Installations are partnering with chefs off-base to improve kitchen staff mentorship and training. They’re adding ID card scanners to cut down on wait times, starting to allow credit card payments and working to improve the food quality. View the online menu of Stripes Burrito Co and other restaurants in Rio Rancho, New Mexico. Army’s annual meeting and expo in October, saying the mess hall makeover aims to create “someplace you’d be proud to eat with your squad.” of the Army Michael Grinston touted the “transition to the warrior restaurant” at the Association of the U.S. While some DFACs have been stressing their value and menu variety, bases are also launching food trucks, in-barracks kiosks and late-night or extended meal times to better serve the troops.
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Soldiers know about them, but “the million-dollar question” is how to get them eating there, said Chief Warrant Officer 3 Michael Barnes, a food service adviser at Fort Polk, La. We produce our food in kitchens where allergens are handled by our people, and where equipment and utensils are used for multiple menu items, including those. On social media, chow halls boast about meals with more whole grains, lean meats, fruits and vegetables - sometimes pitting them against fast food joints or other competitors. With its red brick arcades, mid-century copper sputnik chandeliers and dark wood floors, this restaurant and bar located on. To promote healthier eating, facilities are also placing salad bars more prominently, deep-sixing deep fat fryers and switching to air frying ovens.
To lure customers, some DFACs have begun experimenting with more meatless meals, some of which were offered last week to troops at Fort Hood, Texas, during a “Taste Fest” at the Always Ready Warrior Restaurant.Īfter a four-day training event with a Florida-based chef, Fort Hood culinary specialists served up samples of vegan breakfast burritos with scrambled tofu, vegan spelt pancakes topped with fresh berries, stuffed avocados with quinoa salad, and pan-seared teriyaki tofu steak with couscous and grilled asparagus.
The dining facility overhaul comes as the Army looks to combat obesity and boost soldier fitness, and after Army and Air Force officials began exploring a university campus-style dining plan that would let soldiers use meal cards outside DFACs, at places where they’ve been paying out of pocket. “It’s still a challenge to remember to call it a Warrior Restaurant.” “I miss just calling it a DFAC,” Command Sgt.
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