Food show brings greater variety, products to DFAC patrons

| September 1, 2011 | 2 Comments
Clinton Bellotte (right), military sales manager, Corporate Chefs LLC, displays a variety of deli meats and pastries to Kevin Marcello (center), manager, Noncommissioned Officer Academy DFAC, and Richard Francois, manager, Installation Food Program, Schofield Barracks, during the Installation Food Show, held at the C Quad DFAC, Aug. 23.

Clinton Bellotte (right), military sales manager, Corporate Chefs LLC, displays a variety of deli meats and pastries to Kevin Marcello (center), manager, Noncommissioned Officer Academy DFAC, and Richard Francois, manager, Installation Food Program, Schofield Barracks, during the Installation Food Show, held at the C Quad DFAC, Aug. 23.

Story and Photo by

Stephanie Bryant
U.S. Army Garrison-Hawaii Public Affairs

SCHOFIELD BARRACKS — The Directorate of Logistics, U.S. Army Garrison-Hawaii, held an Installation Food Show in the C Quad dining facility, here, Aug. 23, to bring a bigger variety of food to the dining facilities.

Corporate Chefs LLC, a veteran-owned small business that helps food manufacturers market their products to government food services, sponsored the mini food show.

It brought 11 manufacturers to showcase their products to food service and DFAC managers from Schofield Barracks, Fort Shafter and Wheeler Army Airfield.

Richard Francois, manager, Installation Food Program, Schofield Barracks, said the food show is a smaller version of the food show that the Defense Logistics Agency holds annually on the mainland.

He explained that food service and DFAC managers order food items out of a catalog and typically don’t get to see or taste the products before they order them. The food show provides an opportunity for the managers to do just that.

“The main complaints we get from Soldiers are that there is not enough variety and that the food is not healthy enough,” Francois said. “The food show gives me an opportunity to show the Soldiers that I care about what they think and want.”

Francois said food service managers constantly want to experience new products to stay relevant, especially because dining facilities have to compete with the Army and Air Force Exchange Service food courts and off-post civilian restaurants. The managers’ intents are to keep Soldiers coming to the dining facilities.

In fiscal year 2011, Schofield Barracks’ DFACs served 620,257 meals.

Clinton Bellotte, military sales manager, Corporate Chefs LLC, said the company’s focus for this food show was to showcase trendy food products that are doing well on the mainland, as well as products that are low in fat and sodium that would help enhance DFAC menus.

Bellotte also added that the food show provides a great opportunity to look at products already available to food services managers, here, and to see if better pricing or better quality can be provided.

“Corporate Chefs wants the DFAC and food service managers to be able to see and taste the products, as well as give us feedback,” he said. “Our whole intent here is to provide a better product and menu to the Soldiers.”

Some of the foods showcased were a sampling of breakfast foods, a variety of meat and poultry products, vegetarian options and even heater meals that can be ordered for field training.

 

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