Appetite for newly rolled-out military menu gets taste test as choice, cost and quality improve
The MOD's newly launched catering strategy is hoping to boost experiences for personnel through cheaper, healthier and more varied options on the menu.
A three-pronged approach is part of wider efforts to attract and keep service personnel.
Subsidised catering is planning to offer healthier meal options at more flexible times – to suit those arriving at later hours.
Defence People and Families Minister Dr Andrew Murrison visited Sir John Moore Barracks in Winchester for a taste test with troops.
"They appear to be paying less than they otherwise might have done," he told Forces News.
"The reason for that is they can actually choose what they want, rather than pay a set price in many cases – and perhaps have stuff they don't want."
The cost of the food, plus the VAT where defence is obliged to add it, is all personnel will have to fork out to dine under the new strategy.
"The cost of putting the facility on, the industry partner that provides the food and serves it – those costs are absorbed by defence," the minister added.
Feedback was a large driver behind the change from the previous catering plan, and there's now an appetite for more of it.
Constructive comments from personnel to their Mess Committee and Unit Catering Manager will help tailor the menu to keep it up to date, says the MOD.
The new menus are being rolled out in May for most of the UK and Germany, although existing contract obligations will delay the start date in some UK locations and Cyprus.
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