Soldiers sample potential new menu items

By Rob Schuette, Triad Staff

      Soldiers and civilians enjoyed a taste of foods that might find the way onto menus at Fort McCoy dining facilities.

      Rick Whitley, Directorate of Support Services (DSS) chief of Supply and Services, said a yearly Food Service Management Board meeting was held Oct. 20. 

Personnel sample food during a Food Service Management Board event held at Fort McCoy Oct. 20. (Photo by Rob Schuette)

      The Food Service Management Board is designed to bring together military leaders throughout Fort McCoy's immediate and regional supported areas to get the pulse of what changes Soldiers possibly would like to see on their menus. 

      During last year's preparation for Fort McCoy's menu board meeting Whitley discovered that Reinhart Foodservices, the installation's current prime vendor/contractor, was holding its annual food services show during the same timeframe and thought it to be a good idea to invite various organizations/vendors to Fort McCoy to set up a table with samples of their products.

      More than 30 organizations attended compared to 20 that attended the event last year. 

      This year's Food Service Management Board again presented new food items that can be considered for the Fort McCoy menus in support of Soldiers.

      "This is done 100 percent for the Soldiers," Whitley said. "They can sample and evaluate new products. And who better to evaluate than those who will be subsisting in our facilities."

      Mary Christophersen, DSS Food Program manager and Management Board facilitator, said all the units that are supported and train at Fort McCoy are invited to send representatives to the event.

      The representatives provide their input at menu boards, which are held twice a year, including one in conjunction with the Food Service Management Board.

      Many of the Soldiers provided input, such as what types of food to have on the menus and which days of the week a certain food will be offered.

      Reinhart also has the opportunity to invite organizations that are not regular suppliers.

      "We found a new firm during the Food Show that we will use to add three to four additional food items along with adding new items from current vendors to our menus," Christophersen said.

      Sgt. 1st Class Benito Delacruz of the 2nd Brigade, 85th Division (Training Support) said the event gave him a chance to sample a variety of foods.

      "We seem to get the same foods every day," he said. "This gives us the chance to try another dish."

      Chief Warrant Officer 2 Michael Berard of the Wisconsin National Guard State Area Readiness Command Food Services said he enjoyed the variety of food available.

      "They have a lot of different and good food ideas here," Berard said. "We want to see more of it in dining facilities."

      Master Sgt. Sarina Davis of the Illinois National Guard said she attended because she wanted to see what types of foods were out there, and the event gave her an opportunity to sample it.

      "I hope they can add some of these into the regular menus," Davis said. "They have a lot of healthier choices, such as (low-fat) potato chips."

      Christophersen said foods must meet nutritional values established by the Army. Regulations also state the food must be made or produced in the United States.

      Both Whitley and Christophersen said the Food Service Management Board also was open to selected civilian members of the Fort McCoy work force to show them what types of foods their sons or daughters might get in the Army.

      "We have a lot of products to offer Soldiers that the general public doesn't know about," Whitley said. "Shows of this type kill the myth of the old 'mess hall' image as well as the Soldier still getting the old C-rations."