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Food Transformation Initiative


FTI Spotlight:

Patterson Dining Facility transforms under FTI

by Senior Airman William Johnson
436th Airlift Wing Public Affairs

11/19/2015 - DOVER AIR FORCE BASE, Del. -- After months of construction and renovations, the Patterson Dining Facility on Dover AFB, Delaware, was reopened with a host of improvements to the facility, menu items and overall customer service.

The dining facility temporarily closed its doors April 1, 2015, to undergo improvements as part of the Air Force Food Transformation Initiative (FTI). FTI first launched in 2010 at six different Air Force bases and is an effort to increase overall customer satisfaction when compared to traditional dining facilities.

Maj. Jake Wygant, 436th Force Support Squadron operations officer, said FTI brings a better dining experience to Dover AFB and to those who use the dining facility.

"The whole point of FTI is to increase food availability, nutritional content and the variety of food on base," said Wygant. "We are doing that by offering healthier food, increasing the hours of operation and by offering grab-n-go items."

Airman 1st Class Jorge Rijo, 436th Aerospace Medicine Squadron bioenvironmental engineer, grabs a to-go fruit cup during the soft opening of the Patterson Dining Facility Nov. 17, 2015, at Dover Air Force Base, Del. The dining facility now offers grab-n-go items outside of normal operating hours. (U.S. Air Force photo/Senior Airman William Johnson)These grab-n-go items are available in-between normal hours of operations, offering more opportunities for Airmen to grab a healthy lunch. Some grab-n-go items include prepared salads and sandwiches, snack items, fruit, yogurt and a variety of drinks.
The menu has also experienced a healthier overhaul.  Many fried food options have been replaced by fresher and healthier choices. A new salad bar and a Mongolian style grill are just some of the improvements to the menu.

To help transition from the old items to the new menu, Airmen working in the dining facility have received world-class training from professional chefs. Staff Sgt. Jessica Williams, 436th FSS food service supervisor, said FTI benefits both the customers and the Airmen in the career field.

"I think FTI is very exciting," said Williams. "One of the biggest benefits of getting trained by a culinary chef is that it enhances our capabilities and exposes us to new ways to offer a quality meal."

The dining facility held a soft opening Nov. 17, 2015, for Airmen living in the dormitories. These Airmen were the first ones to experience the new facility and try out the new menu items.

Airman 1st Class Jorge Rijo, 436th Aerospace Medicine Squadron bioenvironmental engineer, said the improvements to the facility and food was immediately noticeable.

"The whole place looks completely different, it looks modern and looks like a place I would want to eat at," said Rijo. "The food is also much better than before. There is a bigger menu variety and I really like that they added a smoothie bar."

From left to right, back to front, Chief Master Sgt. Geraldo Moore, 436th Airlift Wing acting command chief; Col. Marc Piccolo, Air Force Services Activity commander; Col. Michael Grismer, 436th AW commander; Tech. Sgt. Mark Obeng Duro, 436th Force Support Squadron food service section chief; Tech. Sgt. Rhoneiula Johnson, 436th FSS dining facility manager and Brett Ladd, Sodexo senior vice president; cut the ribbon during the grand reopening of the Patterson Dining Facility Nov. 19, 2015, at Dover Air Force Base, Del. The dining facility underwent renovations and improvements from the Air Force Food Transformation Initiative to offer a wider variety of nutritional foods and beverages. (U.S. Air Force photo/Senior Airman William Johnson)Other improvements include opening the dining facility for use by civilians and retirees. Also as part of FTI, Air Force Essential Station Messing (ESM), or meal card customers, can use their ESM entitlements at other force support squadron's non-appropriated fund morale, welfare, and recreation food and beverage outlets on base, including the King Pin Café, located inside the Eagle Lanes Bowling Center, and Mulligans Sports Bar and Grill, located at the Eagle Creek Golf Course.

The last improvement of FTI will be a flightline food kiosk opening in building 794 in the coming months. This will offer another outlet for Airmen to grab a quality meal.

 

 

Visit Dover AFB on MyAirForceLife for hours and location.

 


We’re Transforming The Way We Feed our Airmen

Redefining Air Force Food Operations through Food Transformation Initiative (FTI)

FTI program is designed to enhance Air Force food service quality, variety and availability yet maintain the training platform for our military cooks. We partnered with industry to enhance our menus and food quality, meet Airmen’s expectations, and lower Air Force expenses.  The program also provides additional food venues for our Airmen on meal cards through a ‘Campus Dining’ dining concept.

Beyond improving our existing dining facilities, we built another feeding capability where our Airmen work called “Provisions on Demand” or POD, where both hot and cold meals are served. In addition personnel on ESM have the capability to use their cards at NAF facilities on the installations.

The “Food Transformation Initiative” (FTI) Programs are at the following installations

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