The Wing 8 foodservice facility was originally a traditional military vintage style of cafeteria operation a with typical full production kitchen and servery with a normal long straight-line service counter.
The mandate was to improve the existing service, by creating a new model that would offer an increased menu selection, minimize waiting time and provide greater flexibility for all patrons of the cafeteria. In addition to the servery renovation, the 200 seat-dining hall was also refurbished to provide for a warmer and more friendly dining experience.
This new concept for military dining, was developed while maintaining the existing kitchen operation. A market style operation was envisioned to allow for open cooking, greater merchandising and increased selection. This was very unusual and radically different from the military norm; However, it proved to be a very popular and successful new facility. It also showed how foodservice ideas in the private sector can influence operations in a government environment.
