|By Tom Michele, Eagle Systems & Services
McCoy Food Service personnel conducted a test of a new Grab-and-Go
feeding concept in August for the 863rd Engineer Battalion mobilization
and then fully implemented it for the 197th Fires Brigade mobilization
Ace Indahl serves a Soldier an
entrée from the “Grab-and-Go” meals operation at Fort McCoy
Dining Facility 2627. Indahl is a food services worker for
Superior Services. The Soldier is a member of the 197th Fires
Brigade, which is mobilizing at Fort McCoy.
(Photo by Andy Pisney)
The Grab-and-Go operation was in Dining Facility (DFAC) 2627. During
the nine days the 197th processed through the Soldier Readiness Center
(SRC) to begin its mobilization, almost 5,000 Grab-and-Go meals were
served during extended lunch hours. Thirty minutes were added on each
end of the time period.
Andy Pisney, Fort McCoy food program manager, said the Grab-and-Go
feeding concept was developed to help the SRC medical staff process 300
197th Soldiers per day. SRC processing stations normally close down
during lunch to enable Soldiers to take time to eat a hot meal.
With the large numbers of 197th Soldiers processing, the SRC stations
stayed open during lunch and continued processing Soldiers. “The
Grab-and-Go enabled this to happen by offering the Soldiers a meal where
they could quickly walk to the DFAC, pick up their meal, and either eat
it in the DFAC or go back to processing.”
As the Soldiers entered the dining facility, they first were scanned in
with the Scan-and-Go headcount system and then grabbed a shopping bag.
Next they selected hot or cold entrees and side items. Soldiers then got
their drinks and condiments and either sat down and ate, if their
schedule allowed, or left the dining facility.
“We are starting to use the Scan-and-Go,” Pisney said. “It is a small
scanner the size of a TV remote. We currently use it in DFAC 2674 and
will be rolling it out to the other DFACs soon.” It is a faster
headcount system than the manual sign-in headcount system.
The Grab-and-Go dining facility was only for the 197th Soldiers, so this
particular DFAC did not have any other customers during these lunches.
Servers used one serving line (entrée line, side line and drink line)
and two dining rooms. This concept was very successful because it
allowed the SRC to continue to process Soldiers straight through the
lunch period and the Soldiers enjoyed the variety the meals offered,
“We will offer this again whenever we mobilize a battalion-sized element
or larger during their SRC processing phase,” Pisney said.