How do they feed 4,400 Mids?

THParent

THParent

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I have been thinking about this for some time.

If they serve 3 squares a day to 4,400 young men and women who are mostly "skin wrapped around an appetite", how do they do it? How in the world do they do it without scheduling blocks of Mids at different times? That many people eating together, at the same time, in the same place, seems like a staggering logistical problem.

Do they have separate crews for Cleaning, Prep, Cooking, Serving, etc.
I imagine this as a continuous evolution every day (Prep, Cook, Serve, Cleanup, Prep, Cook, Serve, Cleanup, Prep, Cook, Serve, Cleanup). I cannot imagine how early they start this process. Is it like the folks who make donuts? Are they arriving at 0400 to start prep for breakfast?

I am just curious, because I simply cannot imagine what goes on "behind the scenes" at this well-oiled-machine of Mid-feeding. I am curious if rather than "walk-in" refrigerators and freezers, if they have "drive-in" arrangements in which they move stuff in and out with forklifts and pallet jacks, and move it to the areas that need it that way?

If anyone "in the know" can tell me, I really would like to know. I have no idea how food service on this scale works, and I find it fascinating. Surely I can't be the only one who thinks about random stuff like this, can I?
 
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THParent said:
I have been thinking about this for some time.

If they serve 3 squares a day to 5,000 young men and women who are mostly "skin wrapped around an appetite", how do they do it? How in the world do they do it without scheduling blocks of Mids at different times? 5,000 people eating together, at the same time, in the same place, seems like a staggering logistical problem.

Do they have separate crews for Cleaning, Prep, Cooking, Serving, etc.
I imagine this as a continuous evolution every day (Prep, Cook, Serve, Cleanup, Prep, Cook, Serve, Cleanup, Prep, Cook, Serve, Cleanup). I cannot imagine how early they start this process. Is it like the folks who make donuts? Are they arriving at 0400 to start prep for breakfast?

I am just curious, because I simply cannot imagine what goes on "behind the scenes" at this well-oiled-machine of Mid-feeding. I am curious if rather than "walk-in" refrigerators and freezers, if they have "drive-in" arrangements in which they move stuff in and out with forklifts and pallet jacks, and move it to the areas that need it that way?

If anyone "in the know" can tell me, I really would like to know. I have no idea how food service on this scale works, and I find it fascinating. Surely I can't be the only one who thinks about random stuff like this, can I?
Click to expand...

Rapidly and efficiently :)
 
That link is from their public relations office. I want to see a staff photo! I want to see forklifts!
I want to see what it takes to cook "two tons of pasta".
4,000 pounds of noodles? Come on!
 
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I vaguely remember a kitchen impossible episode that took place at one of the academy’s kitchens. I couldn’t find it on YouTube, so I could be wrong.
 
My best friend’s husband was the food services officer. He report to the CAPT mentioned above. He managed the budget and ordering for King Hall. I got to see the kitchens on several occasions. They are massive. And yes they use paddles. It’s actually a well oiled machine with hot carts that plug in and keep things pretty warm. For meals they bring to the tables (essentially eating with your squad) watching them roll out the carts, bring the food to the tables and roll them back in is such a well synchronized event it’s like a ballet almost. It is done so fast it’s crazy. A current Mid can correct me, but is breakfast mandatory anymore? It used to be, but not sure it is anymore or maybe just a few days a week? Lunch the whole Brigade is in there and dinner is usually optional and served more buffet style (except for some mandatory meals... used to be once a week, not sure for current schedule). None mandatory meals tend to have a lot less attendance. The staff is huge. They can feed and clear tables within an hour. They start very early in the morning. The best part... I have one of the old king hall chairs before they remodeled.
 
THParent said:
Good point. I would think it would be a LOT easier at USNA than on an Aircraft Carrier at sea.
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Actually, it's probably a lot harder than on a carrier at sea. Carriers contrary to popular belief are pretty stable platforms underway. May not look like that while trying to land a jet on the roof, but where the galleys and dining areas are there isn't that much movement. Additionally, the hours allotted for meals is longer allowing for more time to serve. Lunch hours for example go from 1100 to 1300 normally and not everyone eats all three meals (4 if you count midrats) or all at the same time. The amount of food required is probably the same but that's probably as close as it gets.
 
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