MARINE CORPS BASE HAWAII -- Representatives from units base-wide gathered at the Anderson Hall Dining Facility to share their opinions and also make suggestions for additional dishes or changes to the current menu during a Master Menu Review Board March 15.
According to Gunnery Sgt. Joseph M. Yantosca, mess hall manager, Headquarters Battalion, Marine Corps Base Hawaii, the purpose of the review board is to use the input from the Marines and Sailors involved to revamp the menu to better suit mess hall frequenters.
“We get together and look at the items we have on the menu now and see if the Marines and Sailors would like to see any changes,” said Yantosca. “It’s another tool to help us better serve the Marines and Sailors of Marine Corp Base Hawaii.”
Prior to reviewing the current master menu, board participants were given a tour of the dining facility to help educate them about how the mess hall operates. In addition to the tour, participants received copies of the mess hall’s Daily Cost Analysis Report along with an explanation of the financial side of the facility.
“Seeing the budget was interesting to see how much money they actually get to spend on us and it definitely gave me a better understanding of how the chow hall works,” said Lance Cpl. Nicholas C. Kastilahn, saw gunner, Charlie Company, 1st Battalion, 3rd Marine Regiment. “I definitely appreciate them bringing us in here to get our opinion, without it the menu would get static and boring so it’s good that they bring us in.”
After being equipped with a better understanding of how the mess hall operates and the work that goes into creating the master menu, the current menu was reviewed twice as board participants made various suggestions for changes.
“The input we’re receiving is very valuable,” said Yantosca. “You can’t get any better information than from the people who walk through the mess hall doors on a daily basis.”
All suggestions will now be considered for implementation into the new master menu. Not all recommendations will be accepted. Suggested changes will depend on whether or not a suggested dish changes the nutritional value of the meal, isn’t cost effective or can’t be prepared with the facilities equipment.
According to Yantosca, assuming there are no problems, the changes to the menu will occur within two to three months if not sooner.
The mess hall’s new Wing Night was a suggestion given to the mess hall via their patron comment cards. After receiving the card, Yantosca said the suggestion for a wing night was reviewed to see if it was financially and operationally viable. Once they verified it was possible, the wings were put into rotation on the specialty bar menu.
“We got a card in, filled out with all good comments and also at the end the person suggested a wing night,” said Yantosca. “I wish the person had put their name so I could give them credit. It’s been a success. It’s a hit and Marines and Sailors love it.”
Yantosca encourages anyone with suggestions for the mess hall to fill out a comment card, but also just as importantly to leave contact information on the card.
“If you’re filling out a comment card please fill out the contact information and whether you’re leaving a good or bad comment we want to get in contact with you to thank you for your input and get any further suggestions or explanations of your input,” said Yantosca. “We’re all about support and customer service here.”