Balancing nutrition and morale: Colmer DFAC gets buy-in from service members
According to Culinary Specialist 1st Class Travis Nardine, the galley leading petty officer, the goal is for service members to attend the review boards as a representative of their entire unit. The board representatives are encouraged to poll their formations and gather input. Once the representative attends the monthly review board meeting, they can share the unit feedback they previously gathered.
“The menu review board is the galley’s direct line to the customer,” said Chief Warrant Officer 3 Chuck Blanton, the food service officer for NCBC Gulfport. “Without the Sailors, Soldiers, Airmen and Marines showing up and speaking up, we are guessing what the crew wants.”
According to Blanton, once the board convenes each month, his team uses the feedback to improve the menu, reduce waste and guide the galley staff to keep serving food people actually want to eat while still meeting nutrition requirements.
“A closed mouth doesn’t get fed,” said Blanton. “When patrons show up, they take ownership of their galley and help us deliver better meals that support morale and readiness.”
During the August menu review board, nearly a dozen representatives from tenant units across NCBC Gulfport were treated to a taste test with two food vendor companies. The representatives were given the opportunity to try baked goods like bagels, high-fiber doughnuts and breakfast-themed snacks while another vendor provided trays of pot roast, pulled pork, brisket and Italian sausages.
Each board representative then filled out surveys rating their satisfaction with the dishes. According to the surveys, board members enjoyed the pot roast, brisket and glazed doughnut most.
“I think the menu review board helps ensure that everyone has a voice,” said Seaman Lucas Santagata, a Sailor assigned to NCBC Gulfport. “For many, this is your only option for eating during the day. The food here is enjoyable and the galley is a comfortable environment.”
Although the menu review board has served as a feedback mechanism for a while, leadership has placed greater emphasis on tenant unit attendance, especially while the installation operates under the new campus-style dining pilot program.
The next menu review board is scheduled for Sept. 10. For more information about board meetings, or to ensure your unit is represented, contact the galley.
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