News>Dining facility to offer more choices, brings change
A cashier makes change for a customer during her shift at the Patrick Air Force Base Riverside Dining Facility Feb. 4, 2014. While several menu upgrades have been made, a price increase has is also slated to take place based on customer’s needs. The price increase is attributed to the rise in cost of meat, dairy and produce and the re-validation of more than 1,200 existing recipes. (U.S. Air Force photo/Cory Long)
A Riverside Dining Facility employee places sandwiches in a cold case during her shift at Patrick Air Force Base Feb. 4, 2014. Several menu upgrades to the Riverside Dining Facility have been based on customer feedback. (U.S. Air Force photo/Cory Long)
A customer waits for his meal from a Riverside Dining Facility employee during his lunch at Patrick Air Force Base Feb. 4, 2014. The Riverside Dining Facility is introducing new menu items and will include additional healthier options for breakfast, lunch and dinner. (U.S. Air Force photo/Cory Long)
2/5/2014 - PATRICK AIR FORCE BASE, Fla. -- Patrick customers will soon see menu changes in food service operations at the 45th Space Wing dining facility starting Feb. 10, 2014.
As part of the new revision, menu items at the Riverside Dining Facility will include additional healthier options for breakfast, lunch and dinner.
"We are introducing our new restaurant rotation, which is comprised of specialty recipes that will enhance our customer's dining experience," said Peter King, 45th Space Wing food service officer.
Customers can look forward to the new 2014 rotated menu, which includes, but not limited to: Asian inspired cuisine, Latin American and Mexican inspired cuisine, Italian cuisine and cooking light.
"We have also made several upgrades to our menu based on customer feedback and needs," said King.
Along with the implementation of the restaurant rotation concept, customers may notice some adjustments in pricing.
"Price increases are attributed to the rise in cost of meat, dairy and produce and the re-validation of more than 1,200 existing recipes," said Steve Bedford, Air Force Personnel Center Food Transformation Initiative portfolio management chief.
"Some of the prices have decreased as well," Bedford said. "We are committed to providing our patrons with a vast array of offerings while keeping our pricing at or below market pricing when compared to like products within the industry."
The Food Transformation Initiative is a continual test program and we are always looking for ways to make healthier products available to our customers, Bedford said. "We also continue to infuse industry trends into our offerings."
King said the Riverside Dining Facility is committed to keeping prices as low as possible while providing fresh, quality food and a clean establishment.
"Our team works to ensure each customer has the best possible experience and we take our obligation seriously. However, we must be realistic.
"When someone walks into the facility for the first time, we want them to feel welcome and leave with a positive lasting impression," King said.
For more information contact Peter King at 321-494-6382, or Alina Pietroforte at 321-494-6398.