Food transformation continues to see positive results Published April 29, 2011 By Erin Tindell Air Force Personnel, Service and Manpower Public Affairs SAN ANTONIO -- More than six months have passed since the Air Force began food transformation at six installations, and Airmen and officials continue to see positive results. The Air Force Food Transformation Initiative, or FTI, is a pilot program launched Oct. 1 with a goal to better serve the dining needs for today's Airmen. The pilot locations are Joint Base Elmendorf-Richardson, Alaska; Fairchild AFB, Wash.; Little Rock AFB, Ark.; MacDill AFB, Fla.; Patrick AFB, Fla.; and Travis AFB, Calif. Air Force officials are pleased with the initial pilot program results that are aligned with the Department of Defense's effort to increase efficiencies. Additionally, overall feedback indicates Airmen are happy with the expanded menu, healthier options and increased hours of operation. "The most popular success story is the variety and quality of the food at the Warrior and Ross dining facilities," said Lt. Col. Brant Folken, 92nd Force Support Squadron commander at Fairchild AFB. "I constantly have people telling me how much they like all the new menu items." In March, Services officials reported a 22-percent customer increase as of December 2010 and an essential feeding meal card holder increased use of 24 percent. Customer satisfaction rates have improved as well. The overall dining facility rating and food selection and variety rating at the pilot locations are both up by nearly 12 percent, while the hours of operation rating increased by 10 percent. Since December, pilot location dining facilities expanded eligibility to civilians, families and retirees, encouraging an enhanced sense of community. "We have received numerous compliments from all of these groups stating how much they enjoy eating at the Riverside Dining Facility," said Maj. Robert Jackson, 45th Force Support Squadron commander at Patrick AFB. Installation commanders at each location also decided to include their nonappropriated fund (NAF) food operations such as clubs, bowling center and golf course snack bars and golf course under the FTI concept. This will eventually allow Airmen on essential feeding to utilize their entitlement at participating NAF food and beverage operations. The concept known as "campus dining" is still under development and will be tested this summer. In addition, FTI dining facilities are scheduled for renovations to upgrade their appearance and functionality of the servery and dining areas. "The Warrior Inn will add more cashier stations and upgrade the servery areas to improve customer flow through the food line," said Colonel Folken. "The extra cashier stations are an important touch due to the increases in customers since the implementation of FTI." Officials encourage dining patrons at the pilot locations to leave feedback and suggestions for improvements through customer comment cards at the various facilities. For more information about FTI and other quality of life programs, visit www.usafservices.com.