Joint Base Elmendorf-Richardson, Alaska -- The Provisions on Demand facility will soon enhance their meal options by cooking meals on location rather than keeping items hot with heat lamps.
“The POD supports the flightline personnel by providing sustenance near their work [place] because sometimes they are not able to break away from their job and if they do, it is for a very limited time,” said Michael Thornton, Iditarod Dining Facility assistant manager.
The Food Transformation Initiative in 2010 expanded the variety of location and menus for a more campus-style dining experience on many bases, including Joint Base Elmendorf-Richardson. The POD was introduced in 2011 as part of that expansion for flightline personnel who don’t have the luxury of time to eat at a dining facility.
The POD is available from 6 a.m. to 7 p.m., Monday through Friday and Unit Training Assembly weekends to anyone with base and flightline access.
“[Essential Station Messing] customers can use their entitlements at the POD along with all other [Non-Appropriated Funds] food entities,” said Air Force Master Sgt. Angela Roshto, Iditarod Dining Facility manager.
The POD is one of many facilities that offer alternative dining options for ESM customers −enlisted members permanently assigned to single government quarters − but are available to anyone with base access.
Meals are usually prepared and cooked at the Iditarod Dining Facility then transported to the POD and set under a heat lamp so they are hot and ready to go. Instead of slow cooking these meals all day, items will be prepared at the DFAC, transported, then placed in cold storage to be cooked upon request so the meals are more fresh.
The dining facilities on the installation are always trying to improve their service of reliable, nutritious, convenient and delicious meals, so tell a floor manager or write an I.C.E. comment about what could be done better or, more importantly, what someone did well for a positive change at every dining facility.