The Air Force Services Agen-cy’s (AFSVA) Food and Bev-erage Division hosts its

third annual Food and Beverage Workshop July 18 to 23 at the Air-port Hilton in San Antonio, Texas.

Participation increases this year with more military and civilian commercial companies sharing ideas with the goal of helping the AFSVA Food and Beverage Division to keep up with foodservice trends,

achieve stronger sales and better satisfy service member expectations.

Fred McKenney, chief, Air Force Food and Beverage Division, expects attendance from Air Force bases around the world of approximately 125 food and beverage managers at all levels, including Force Support superintendents, foodservice sec-tion chiefs, dining facility (DFAC) managers, quality assurance evalua-tors, club managers, business flight chiefs and headquarters personnel.

McKenney added that the em-phasis for this year’s workshop has evolved from last year’s confer-ence, which took place at Port San Antonio’s Kelly Club at Lackland AFB, Texas.

With the formation of Joint Base San Antonio as part of the 2005 Base Realignment and Clo-sure (BRAC) initiative, a total of approximately 50 Army Family and Morale, Welfare and Recre-ation Command (FMWRC) and Commander, Navy Installations Command (CNIC) food and bever-age personnel will participate in the workshop for the first time. Each service will present reviews of their respective programs to the Air Force attendees, as well as participate in sessions held throughout the week.

In addition, the International Military Community Executives Association (IMCEA), in conjunc-tion with the newly formed San Antonio chapter, will host a trade show at the hotel’s Lone Star Ball-

Mick Szymanski, chief, Food Transformation Division, will provide an update on Air Force foodservice transformation (Food-T) during the Air Force Food and Beverage Workshop.

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Air Force F&BWorkshop Set

for San Antonio Format Evolves with Participation ofFMWRC and CNIC This Year

world, including representatives from the National Restaurant Asso-ciation (NRA), National Restaurant Association Educational Founda-tion (NRAEF), Culinary Institute of America (CIA) and IMCEA.

“We continue to expand our re-lationship with industry partners such as the NRA, NRAEF, CIA and

room on Wednesday, July 21 from noon to 4 p.m.

The association plans to conduct its Certified Military Community Executive (CMCE) certification test for petitioners on Tuesday, July 20 from 5 p.m. to 6:30 p.m.

The conference also features in-dustry speakers from the civilian

29................................... Accardis Systems13-14 ....................Advance Food Company28..........................American Hotel Register59................. Ateeco Inc./Mrs. T’s Pierogies92, 95 .....................Babco International Inc.77.......................................... Barber Foods23.............................Basic American Foods66...................................Berks Packing Co.96.................... Best Maid Cookie Company46........................................... Boja’s Foods15............................... Brakebush Bros. Inc.80.....................................Bridy Ford Foods4................................................ Bunge Oils50..................... C.H. Guenther and Son Inc.34............Cambro Manufacturing Company24........................Campbell Soup Company43...............................................Cargill Inc. 12............... Cass Ventures/Cherokee Foods86..........................Chelten House Products72......................... Clement Pappas and Co.101..........................ConAgra/Lamb Weston79.................................... Cuisine Solutions42.............................. Custom Blending Inc.48...............................Custom Culinary Inc.51.............................................. Ecolab Inc. 69................................Farmland Foods Inc.18.........................................Fiabella Foods33...................................... Fontanini Meats104......................................French’s Foods44....................... General Mills Foodservice26........................................Georgia Pacific64.............................Gill Marketing TriMark39..................................... Gourmet Display49................................... Hadley Farms Inc.32............................... Heinz North America76...High Liner Foods USA/Fishing Products74..........................................Hormel Foods47.....................................Hubert Company65................................................ IFE Group67.........................................Indian Harvest75........................... Innovasian Cuisine Ent.45............................................ J.R. Simplot20.........................John Morrell Food Group53..............................................JTM Foods9-10 .................................... Kellogg’s FAFH6.........................Kenny Food and Beverage87................ King Cheescake Company Inc.36........................Klement Sausage Co. Inc.82............................................. Koch Foods70....................................Kraft Foodservice37........................................... Kwik-Covers1...........................................Lyons Magnus106..................................Mars Foodservice19..................................McCain Foods USA62...... Michael Angelo’s Gourmet Foods Inc.58.........................................Michael Foods100...................Military Marketing Services99............................Moo Technologies, LLC

Booth # Company

Trade Show July 21 from noon To 4 p.m.

aT The hoTel’S lone STar Ballroom

—continuedGovernMenT FooD Service • AUGUST 201064

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sales and variety by testing options before deciding to add an item to the menu. After introducing a regional favorite, quesadillas, sales reached 6,000 at one loca-tion during a 90-day promotion, while sales totaled 11,000 across all six facilities.

AGENDAFollowing an icebreaker on

Sunday, July 18, the workshop will kick off the next morning with a welcome by Col. Sandra Adams, USAF, Air Force Services

IMCEA,” McKenney said. “What we do on a day-to-day basis is not that much different from what commer-cial industry deals with every day. So instead of creating new ideas, reinventing the wheel, we simply try to apply more and more what has been successful in industry, learning from their experiences.”

Past workshops have focused on the Air Force perspective, re-inforcing procedures and processes. However, the Air Force realized that the feedback and perspectives of the CIA and commercial restau-rant industry are more important to meeting the expectations of ser-vice members who are accustomed to eating in national brand chain restaurants.

“We don’t want to become a closed society where we don’t look at what’s going on outside the gate,” McKenney said.

The food show encourages communication, the sharing of ideas and creating a forum where military managers can learn about new trends and apply them on the base. The trends include sliders, or smaller portion servings, and expanding healthy options, such as variations to the conventional tossed green salad.

Sliders may bring to mind mini hamburgers, but many options can be made in the popular small sand-wich format to create more choices. With variations such as barbeque pork and Parmesan chicken, cus-tomers have multiple choices or can select one of the sandwiches for a meal.

With wings, different sauces for dipping accomplish the same goal of adding variety and expanding choices.

Promotions are a way to build

30................. Mountain City Meat Company52...................................NTN Buzztime Inc.17................................. Nestle Professional90.............................New Chef Fashion Inc.85..............................N’Genuity Enterpriser71............................................ Nish/Unistel91......................................NuChoice Foods41..............................Otis Spunkmeyer Inc.7-8 .................................. Overseas Service93, 102 ................................ Pepsi/Frito Lay68......................................... Perdue Farms63........................................... Planet Bingo27.........................................Plumrose USA103.....................................Quantum Foods78..............Ralcorp Frozen Bakery Products97....................Red Cloud Food Service Inc.21..................................Reser’s Fine Foods61......................................... Rich Products60............... Rich Products Corp. (Sea Pack)38.................................... Rose Packing Co.55.............................................. Ruiz Foods84................................................SABMiller98......................Sadler’s Smokehouse LTD.35......................................Schwan’s Foods81....................... Simlified Entertament Inc.22................................................... Sodexo105.............................. Southern Aluminum54................................Stampede Meat Inc.31.........................................Sterling Foods56................................T.W.Garner Food Co.88.......................................Taste Traditions83............................. Taylor Equipment Dist3................................. The Boston Beer Co.89.......................................The Cawley Co.57.........The Cheescake Factory Bakery Inc.11.................................. The Coca-Cola Co.16....................................The Sterno Group40..................................... Trident Sea Food94..................................... Tyson Foods Inc.107...................................... Uniforms R US2.............................Unilever Food Solutions73.................................. Ventura Foods LLC5...................................... Wallace and Hinz25..........................................Windsor Food

Booth # Company

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A wide-ranging discussion in which people with several years experience on the commercial side share their thoughts on everything in executing a foodservice operation

erage industry trends from 7:30 a.m. to 8:45 a.m. William Spencer, chief, Food and Bev-erage Support Branch, will discuss prime vendor support from 9 a.m. to 10:30 a.m., followed by a session led by James Krueger, chief, Food and Bever-age Research and De-velopment Branch, on “The Power of Brand-ing” from 10:30 a.m. to 11:30 a.m.

That afternoon, five foodservice industry experts will participate in “Industry CEO,” a panel discus-sion co-moderated by Krueger and Jerry Thornton, associate publisher, Government Food Service, from 12:30 a.m. to 2:30 p.m.

Agency commander, followed by opening remarks from McKenney and George Miller, chief, Food and Beverage Operations Branch.

Among the sessions of note on Monday are: an update on joint basing and how it will impact Air Force food and beverage operations; an update on Air Force foodservice transformation (Food-T), presented by Mick Szymanski, chief, Food Transformation Division; as well as Army MWR and Navy MWR food and beverage program reviews.

Also Monday, IMCEA Execu-tive Director Bill Ginac, CMCE, will discuss what the association does to support the quality of life of military families, as well as talk about IMCEA’s participation in the workshop.

On Tuesday, July 20, NRA Senior Vice President of Research Hudson Riehle will talk about food and bev-

The workshop features a food show on Wednesday, July 21 from noon to 4 p.m., which is hosted by the international Military community executives Association (iMceA), in con-

junction with the newly formed San Antonio chapter.

GovernMenT FooD Service • AUGUST 2010 67

Time Offer,” 7:30 a.m. to 8:15 a.m. on Wednesday. This is how Air Force Ser-vices Agency introduces items to the field. Items are introduced during a 90-day promotion, and sales data is collected for analysis to make a deci-sion about it becoming part of the menu. “It’s a method to introduce new product lines,” McKenney said.

FOOD SHOWFollowing the success of last

year’s mini vendor food show, this year’s trade show will expand to feature more than 100 vendors displaying their latest items for attendees to sample and evaluate.

Also this year, the trade show will be open to the entire Joint Base San Antonio community, with McKen-ney projecting an estimated 200 attendees on the show floor.

THURSDAY AND FRIDAYAmong the notable sessions on

Thursday, July 22 is an interactive session conducted by Jack Kleck-ner, MCFE, senior industry advisor for Ecolab, from 12:15 p.m. to 1:45 p.m., with major command (MAJ-COM) breakout sessions wrapping up the day.

Here the emphasis is on sani-tation, reminding everyone how critical it is and to keep current with the latest issues.

On Friday, July 23, ServSafe food and alcohol (beverage) train-ing and certification takes place from 7:30 a.m. to 11:30 a.m. and again from 12:30 p.m. to 3:30 p.m.

Considerations for beverages range from alcoholic to non-alco-holic and staying on top of trends, such as the popularity of energy drinks and flavored water as well as the transition from containers to bottles. —GFS

service members like the taste and looks. “Once you can get them do-ing that … you’ve got a whole lot better chance of influencing eating habits,” McKenney said.

Using promotions to boost sales and identify successful menu ad-ditions is the subject of “Limited

from customer service to employee training.

Scheduled speakers are Mike Gibbons, NRA chair-man of the board; Linda Bacin, immediate past chairman of the board, NRAEF; Carmen Vacale-bre, president, Hennessy Travelers Association; Jim Wulforst, past president, Society for Foodservice Management (SFM); and John Reale, presi-dent, Global Business Development.

Later that afternoon, from 3:30 p.m. to 4:30 p.m., “Stealth Health” is a discussion of how to highlight on menus what is healthy. Salad was a typical healthy addition, but that is limited. “Stealth Health” is about making something that is healthy but will be bought because

This year’s trade show will feature more than 100 vendors displaying their latest items for attendees to sample and evaluate.

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Air Force Services Worldwide Food and Beverage Workshop ScheduleJuly 18 – 23, 2010, Airport Hilton, San Antonio, Texas

10:30 a.m. – 11:30 a.m.The Power of Branding

11:30 a.m. – 12:30 p.m.Lunch

12:30 p.m. – 2:30 p.m.Industry CEO — Moderated Panel Discussion(Jerry Thornton, associate publisher, Government Food Service; Mike Gibbons, Mainstreet Ventures Inc. and current NRA Chairman of the Board; Linda Bacin, vice president Bella! Bacino’s and immediate past chairwoman of the Board NRAEF; Carmen Vacalebre, Carmen Anthony Restaurant Group, NRA/NRAEF Board and President, Hennessy Travelers Association; Jim Wulforst, Duke University, past president, So-ciety for Foodservice Management, and Hennessy Traveler; John Reale, Brinker International, president, global business development.)

2:30 p.m. – 2:45 p.m.Break

2:45 p.m. – 3:30 p.m.Hennessy Program Update

3:30 p.m. – 4:30 p.m.Stealth Health

5 p.m. – 6:30 p.m.IMCEA CMCE Certification Test

Wednesday, July 217:30 a.m. – 8:15 a.m.Limited Time Offer

8:15 a.m. – 9:45 a.m.Future Warrior

9:45 a.m. – 10 a.m.Break

10 a.m. – 10:45 a.m.Loss Prevention

10:45 a.m. – 11:45 a.m.Professional Training and Certifications

11:45 a.m. – noonBreak

noon – 4 p.m.Food and Beverage Trade Show

4 p.m. – 4:30 p.m.Food and Beverage Trade Show Review

Thursday, July 227:30 a.m. – 8:30 a.m.Common Audit Finding (APF/NAF)

8:30 a.m. – 8:45 a.m.Break

8:45 a.m. – 10 a.m.14-Day WW Menu DiscussionAF Card/Gift CardNavy BreakoutArmy Breakout

11:15 a.m. – 12:15 p.m.Lunch

12:15 p.m. – 1:45 p.m.ECOLAB Interactive Presentation

1:45 p.m. – 2 p.m.Break

2 p.m. – 3:15 p.m.Enhancing Special Events/Protocol

3:15 p.m. – 4:30 p.m.Pulling It All Together/Question/Answer/Critiques

4:30 p.m. – 5:30 p.m.MAJCOM Breakout Sessions (4)

Friday, July 237:30 a.m. – 11:30 a.m.ServSafe Food Training/ CertificationServSafe Alcohol Beverage Certification

11:30 a.m. – 12:30 p.m.Lunch

12:30 p.m. – 3:30 p.m.ServSafe Food Training/CertificationServSafe Alcohol Beverage Certification

Workshop previeW

sunday, July 186 p.m. – 8:30 p.m.Ice Breaker/Col. Dunn Welcome

Monday, July 196:30 a.m. – 7:30 a.m.Registration

7:30 a.m. – 7:45 a.m.Commanders Welcome(HQ AFSVA)

7:45 a.m. – 9 a.m.Let’s Get Started

9 a.m. – 9:15 a.m.Break

9:15 a.m. – 10 a.m.Joint Basing Update

10 a.m. – 10:15 a.m.Break

10:15 a.m. – 11 a.m.Career Opportunities

11 a.m. – 11:45 a.m.MWR Program Review – Army

11:45 a.m. – 1 p.m.Lunch

1 p.m. – 1:45 p.m.MWR Program Review – Navy

1:45 p.m. – 3 p.m.Food Transformation Initiative

3 p.m. – 3:15 p.m.Break

3:15 p.m. – 3:45 p.m.International Military Community Executives Association (IMCEA)

3:45 p.m. – 4:30 p.m.Our Customers – Generation X, Y, Z

5 p.m. – 6:30 p.m.IMCEA CMCE Certification Review

Tuesday, July 207:30 a.m. – 8:45 a.m.Food & Beverage Industry Trends

8:45 a.m. – 9 a.m.Break

9 a.m. – 10:30 a.m.Prime Vendor Support

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