Fort McCoy News September 13, 2013

New AT/MOB dining facility to be constructed

A new Annual Training (AT)/Mobilization (MOB) Dining Facility has been approved for construction in the 1600-1700 block at Fort McCoy.

Roy Brewer, Fort McCoy resident engineer for the Army Corps of Engineers Louisville District said a $7,744,879 contract was awarded Aug. 23 to TCI Engineers, Architects and Contractor of La Crosse, Wis., for construction of the new 21,000-square-foot facility.

A preconstruction meeting is scheduled for late September. Assuming the notice to proceed is awarded in late September, TCI should have the foundation for the project installed by the end of the year, Brewer said. Project completion is expected no later than early 2015.

Brian Harrie, Directorate of Public Works (DPW) master planner, said the facility will fit into the installation's Troop Area Housing Development Plan (TAHDP). It provides guidance for locating areas for construction of future facilities and optimizing land use to support military training at Fort McCoy.

The plan's design was developed in cooperation with U.S. Army Forces Command based on the U.S. Army Corps of Engineers' Operational Readiness Training Complex plan.

"The new dining facility is part of a plan to have these facilities located within a five-minute walk for all personnel here for annual training," Harrie said. "This is one of four dining facilities planned that will replace 18 World War II-era wooden facilities and greatly improve operational efficiencies for the dining facility contractors."

The TAHDP includes replacing World War II-era wood buildings with brick and masonry facilities, whenever possible, he said.

The new AT/MOB Barracks completed in 2012 also was part of the plan. In addition to barracks and dining facilities, the plan calls for new administrative, officer quarters, company operations, brigade and battalion headquarters, maintenance and laundry facilities.

Harrie said the steel maintenance facilities and brick and masonry laundry facilities already have been constructed and are being used.

Using four dining facilities instead of 18 will make it easier and more cost efficient for the contractors to manage the facilities, Harrie said.

Some of the current dining facilities will be retained to serve units/organizations/exercises that have military cooks to support that training, he said.