US Army Corps of Engineers

A team led by Strategic Value Solutions, a value engineering firm, was retained by the US Army Corps of Engineers, Norfolk Division to develop dining facility standards worldwide for the US Army. The study was completed at Fort Lee, Fort Lee, Virginia. The Optimum was selected to provide foodservice related consulting services. The objective of the assignment was to provide a complete and functional dining facility across a variety of types and sizes of dining facilities that are included in the worldwide Army portfolio. This effort included receiving, storage, preparation, serving, queuing, dining, dishwashing, and all support equipment and facilities. It was requested the facility should be similar to a college or university meal plan cafeteria in general function and quality. As well, the consulting team was to provide equipment that was of a standard typically recognized in the industry as heavy duty and appropriate for college/university use. In addition, the team was to provide equipment and associated accessories typical to enable operations to closely monitor safety, reduce energy, and facilitate ease of operation, sanitation and maintenance.

In conclusion, it was mandated to the team that the Army dining facilities comply with applicable provisions of Army publication Technical Bulletin TB MED 530.