U.S. Army Launches Campus-Style Dining Pilot Program at Five Major Bases
- MM24 News Desk
- Oct 24
- 2 min read
The U.S. Army is launching a new campus-style dining concept at five major installations, aiming to revolutionize the Soldier dining experience with greater variety, flexible hours, and a modern social atmosphere. This pilot program, awarded to Compass Group USA, Inc., responds directly to Soldier feedback seeking healthier, more accessible food options that fit their demanding schedules.
Gone are the days when the only option was the traditional dining facility with fixed meal times. Inspired by the diverse and accessible food venues found on college campuses, the Army is fundamentally rethinking how it feeds its force. The initiative, reported is a core part of a broader effort to enhance Soldier quality of life and modernize the entire Army Food Program.
“The Army is focused on creating a positive seismic shift in food service operations,” said Lt. Gen. Chris Mohan, Army Materiel Command deputy commanding general and acting commander. “It’s all about taking care of the warfighter by increasing healthier, more easily accessible food options that are convenient to them.”
The new Campus-Style Dining Venue (CSDV) pilot will be implemented at Forts Bragg, Stewart, Carson, Hood, and Drum. These locations were chosen to test a contractor-operated model that promises a significant upgrade in service, ambiance, and choice. The vision includes multiple food stations, flexible seating arrangements that encourage socialization, integrated technology, and, crucially, extended operating hours.
This move directly addresses a key finding from the Army’s extensive research into Soldier preferences. In 2024, according to Army Materiel Command (AMC) sent assessment teams to 35 installations worldwide to map their unique food ecosystems. Through focus groups and surveys, Soldiers consistently requested greater variety and more flexibility.
“Not every installation is the same, so the Army needs an approach featuring tailorable, scalable options,” Lt. Gen. Mohan explained. “We have to meet Soldiers where they are.”
Under the innovative CSDV financial model, the contractor will manage the entire venue and only get paid for the meals actually served to Soldiers, similar to a commercial restaurant. This incentivizes quality and service. Soldiers residing in unaccompanized housing will pay the standard discounted meal rate, while other patrons like family members or civilian employees will pay full price. Any premium menu items would be an additional charge.
The CSDV is not meant to replace traditional dining facilities but to supplement them as part of a diversified food strategy. This larger effort, known as the Flexible Eating and Expanded Dining (FEED) initiative, also includes meal prep programs, grab-and-go kiosks, food trucks, and bistros. This variety not only pleases Soldiers but also helps ease the workload on the Army’s dedicated culinary specialists.
For the Army’s leadership, this is about much more than just food; it's about readiness and retention. A well-sustained Soldier is a more effective Soldier. By investing in a modern, appealing dining experience that mirrors the convenience and choice Soldiers are accustomed to in civilian life, the Army demonstrates its commitment to taking care of its people. As the service continues its broader transformation, ensuring Soldiers are well-fed in a positive environment remains a critical priority for maintaining a premier fighting force.
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