LTC Scott VarnadoDirector

Joint Culinary Center of Excellence (JCCoE)

Research and Development Associates Fall Meeting 2015

“Modernizing Army Food Service”

CW5 Princido TexidorArmy Food Advisor

Joint Culinary Center of Excellence (JCCoE)

Research and Development Associates Fall Meeting 2015

“Modernizing Army Food Service”

Ms. Cara Vartuli-DusablonDivision Chief

Concepts, Systems, and Policy Division Joint Culinary Center of Excellence

(JCCoE)ACES Operations Directorate

Research and Development Associates Fall Meeting 2015

“Modernizing Army Food Service”

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Agenda• References

• Future • Goals • DFAC Transition• Opportunity• Do’s and Don’ts• The new food service professional• Uniform• AOR Changing theaters

• Recommendations•Follow the process

• Questions

References• Army Regulation 30-22

• Department of Army Pamphlet 30-22

www.apd.army.mil

• Doing Business with the Army Food Programhttp://www.quartermaster.army.mil/jccoe/publications/sop/Doing_Business_Army_Food_ProgramDec2007.pdf.quartermaster.army.mil/jccoe

• DA CONOPS Menu available on the JCCoE web page, varies by theater

• Army Buyer’s Guide; STANDARD!

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FUTURE• Goals

– Change the face of today’s Army Food Program

– Be flexible

– Spend efficiently and effectively

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FUTURE• DFAC Transition

– “New” locations, schedules, menus– Utilize EXORD feedback to tailor locations– Pilot locations

• Consulting contract to begin 1 Nov

• Opportunity- if your product has a fit in our mission it will be sought out

• Do’s and Don'ts– Do provide product data sheets and/or samples when

requested – Don’t bombard JCCoE with requests to show items

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Installations: 25 CONUS Projected G-Store: 25 Projected KIOSKs: 50-75 Estimated Average Population: 20-40M Requirements:

Enterprise Menu Equipment and Training Pricing to meet BDFA Business analysis Marketing/Branding Advertising

G-Store & KIOSK Projections

Industry + Expertise + Partnership = Success

Will Industry be willing to assist the Army with these Concepts?

How can Industry Help the Army be

successful?

What kind of Partnership can

we do?

Can the Arm

y leverage

automation, equipment, in

dustry

trends and analysis?

Sequestration Issues Improve Cost Efficiencies Sources Sought (2-TRADOC & Consultation)

Consultation contract let, Start date Nov 1 LIA (Leidos)

EXORD (Published 11 Aug 2015) Requirements:

Close/Consolidate/Space Reduction Surveys for Alternative Feeding Options Response (90 Days) Quarterly/Annual Reviews

Where is the Army Now?

FUTURE• The New Food Service Professional

– Effective 1 October 92G Food Specialist is now 92G Culinary Specialist

– Renaming ceremony will take place on 29 October at the JCCoE Training Directorate 1030

• Uniform– First uniform change for Food Service since

1970– Fielding projected to begin in March of 2016

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FUTURE

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Purpose:

To approve of a new food service uniform for garrison feedingoperations. The overall new uniform concept is focused on providing the Army Food Service Soldier (92Gs) with a modern garrison uniform.

The current uniform is the medical service white uniform which was adopted for wear for food service personnel in 1970. The current footwear authorized are either low quarters or combat boots.

Food Service Uniform Female

Food Service Uniform Male

Food Service Uniform Manager

New Uniform:

• White long sleeve double breasted smock with mandarin collar and French cuffs with chalk or snap buttons. 65-35 poly-cotton fabric.

• Black pants with belt loop and elastic waist band. 65-35 poly-cotton fabric

• Shoes Black oxford laced shoe

• Boot -Hot Weather, Black, Safety Toe Boot. Vanguard Running Shoe

FUTURE

AOR:

• Be aware of the moving target, headcounts will change

• Don’t stock pile inventory• Understand the Army’s goals in drawdown

operations

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Recommendations

Army Buyers Guide:

• Army Buyers Guide– Standards– Grade A – NAMP – USDA, USDC

• Doing Business with the Army

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QUESTIONS?