GA, UNITED STATES
Story by Spc. Aaliyah Craven
3rd Sustainment Brigade
Culinary specialists with the 287th Field Feeding Company, Division Special Troops Battalion, 3rd Division Sustainment Brigade, began serving Soldiers from the recently renovated Outpost food truck at Fort Stewart, Georgia, April 13. The truck was renovated as part of an effort to better meet the needs of Soldiers by allowing them to get meals at distributed locations on Fort Stewart.
As part of the renovation, the truck is now equipped with a microwave, an air fryer, external hot water and coffee distribution systems, speakers to play music and a touch screen for Soldiers to order from. Investing in better equipment helps culinary specialists perform faster, with better methods for communication to provide smooth deliveries. When at capacity, the food truck can feed up to 200 Soldiers.
“We have a lot more room inside and we have the new kiosk option, where you can order from the outside,” said Spc. Alexis Robinson, a food service specialist with 287th FFC.
Investing in better technology for processing orders leads to less confusion and a better working environment.
“There’s no having to decipher, ‘Hey, what did you write here?’ That’s where the touch system comes into play,” said Master Sgt. Marques Myers, senior food service noncommissioned officer with Headquarters and Headquarters Company, 3rd DSB.
Having the upgraded food truck gives Soldiers options, especially during times where dining facilities can be closed due to deployments or renovations, to meet the new warrior restaurant model. The air fryer also provides culinary specialists the ability to serve healthier options, as opposed to frying everything in oil.
“The food truck gives the units the ability to move the meal cardholder’s source of chow every day to a specific location,” said Myers.
The speakers allow Soldiers to enjoy music and a better ambiance while eating.
“I think this new and updated food truck is definitely a morale booster,” said Robinson. “It’s an even better experience than being in the dining facility.”
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