Customer satisfaction on menu Published Nov. 15, 2010 By Erin Tindell Air Force Personnel, Service and Manpower Public Affairs SAN ANTONIO -- It's been a month since the Air Force began food transformation at six installations, and so far Airmen and officials are pleased. The Air Force Food Transformation Initiative is a pilot program launched Oct. 1 with a goal to better serve the dining needs for today's Airmen. The pilot locations are Elmendorf AFB, Alaska, Fairchild AFB, Wash., Little Rock AFB, Ark., MacDill AFB, Fla., Patrick AFB, Fla., and Travis AFB, Calif. Overall feedback indicates Airmen are happy with the quality and variety of healthier menu options and increased hours of operation. Additionally, Airmen appreciate the aesthetic upgrades to the grill, deli and salad bar sections. "I really like it because the dining facility has more of a restaurant atmosphere than a cafeteria," said Airman 1st Class Antony Pinque, a survival, evasion, resistance and escape student at Fairchild. As of Oct. 22, Services officials reported the average number of meal card holders has increased nearly 19 percent and total meals served has increased nearly 16 percent at the pilot locations. "Airmen have expressed how the food tastes much better and appreciate the expanded menu options," said Brian Floyd, deputy director of the 60th Force Support Squadron at Travis AFB. "Word of mouth has increased the number of customers at our Sierra Inn Dining Facility, and we're even working to expand our parking lot to accommodate the crowds." At Little Rock's Hercules Dining Facility, customer sales increased by 32 percent during the first 12 days of implementation, said Chief Master Sgt. Jimmy Daniels, 19th FSS superintendent. "The initiative is very popular and has made Little Rock a leader amongst other pilot locations in overall customer participation rates," he said. "We've implemented 'Fit to Fight' breakfast specials and more salads during lunch and dinner." Officials say the food transformation initiative, or FTI, represents the most radical change in the way Airmen receive their food. For the past 60 years, the Air Force has been feeding Airmen based on a much larger, more stationary force. With today's expeditionary force and Airmen's desires for longer operating hours and more choices, Air Force leaders decided to make dining programs more available and efficient. "FTI is meeting both the Air Force and the Airmen's needs," said Col. Sandra Adams, Air Force Services Agency commander. "The initiative focuses on building efficient and operationally sound methods to feed Airmen while saving major commands an estimated 30 percent in budget food service contract costs." Improvements to the pilot dining facilities continue throughout November and by Dec. 1, civilians, dependents and retirees will be able to eat at them as well. Pilot locations also hope to expand the initiative to nonappropriated fund food operations so Airmen on meal cards can eat at multiple dining venues in the near future. If successful, FTI will expand to other Air Force installations worldwide. For more information about FTI and other quality of life programs, visit www.usafservices.com.