Limited DFAC service leads to fresh ideas

Published June 12, 2013
By 2nd Lt. Katrina Cheesman
52nd Fighter Wing Public Affairs

SPANGDAHLEM AIR BASE, Germany -- The 52nd Force Support Squadron Sustainment Flight is taking a fresh look at how to serve Airmen at the Mosel Dining Facility after low manning resulted in limited service, including a closed sandwich bar and longer wait time.

Currently, the sustainment flight is functioning at a lower manning percentage than usual due to a higher number of deployed members.

The flight typically runs at 80 percent manning, which is the Air Force average for sustainment flights, according to Senior Master Sgt. Jennifer Brembah, sustainment flight superintendent. But being overseas also means filling deployment taskings for both U.S. European Command and U.S. Central Command, resulting in the flight's current manning issue.

"We cut services here, because deployments take priority," said 2nd Lt. Latetia Bland, officer in charge of the dining facility. But their primary mission here at the DFAC is to ensure that all single airmen who live in the dorms have access to well-priced, fresh food on base.

To manage the manning issue, food services members have been working 12-hour shifts for months to ensure food continues to be available to all airmen who visit the DFAC. Recently, they were able to scale back to the regular nine-hour shifts after additional Airmen transferred to the main DFAC from the temporarily closed flight-line kitchen.

As a temporary solution, the sustainment flight has proposed a unique opportunity: Volunteers, both officer and enlisted, assist by serving on the line or staffing food stations.

Despite manning issues, the sustainment flight is still working to improve the service and fresh food by providing healthy alternatives.

"In lieu of the manning issues, we make sure that not only are they eating, but they are eating healthy," Bland said. "So anytime they come to the dining facility, there are still healthy, green options available."

The DFAC serves both healthy items, such as fruits and vegetables, and fatty alternatives. Not only is the food affordable, the airmen at the DFAC put a lot of care into the quality of their products.

"Our food is fresh," says Brembah. "Our Airmen are taught to progressively cook. They won't make all the fish at 10 a.m.; they cook as the food runs out."

Airmen can expect to have the typical fare of three meats, two starches and two vegetables served every day. The sandwich bar will be open most days, depending on volunteer availability. And don't worry; those greasy fries and grilled cheese sandwiches will also stick around to test the pant size of Sabers.

Additionally, breakfast items will be served throughout the day, including cereals, cereal bars and breakfast muffins, coffees and juices. To add to the variety of options available at the DFAC, food services also obtained an espresso machine for those airmen who need a jump start before a long shift or after a late night at the bowling alley.

When the sustainment flight learned they would be tasked with multiple upcoming deployments, they knew the impact on available services for Sabers could be severe. Looking down the road, they know that manning will also be impacted in the future due to deployment tempo, and they are taking the necessary steps to plan accordingly.

For further information on what dining services are doing for you, there are quarterly forums open to all Sabers to voice concerns and have their questions answered. The next forum takes place June 27 at DFAC at 10 a.m.

Note from the editor: Volunteer training is an hour long briefing about food safety and serving practices. It is available until September and certifies volunteers for a year.