Iraq Food Service Operations
Did you know...?
Kitchen Tour
Come join us for a Cafeteria tour! One Saturday each quarter, at 14:30 you can spend some time with the food operations team touring our dining, kitchen and warehouse services. This is the perfect chance to ask any questions that you may have regarding the availability, safety, and processes that are involved in prepping over six thousand meals a day.
No reservations required; however, the group size is limited to the first 22 participants. Gather at the BEC Cafeteria entrance between 14:20 - 14:30. The tour typically runs 45 minutes to an hour, ending with a sampler presented by our Chefs.
 Presentation table |
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 PFC sandwich platter |
 Warehouse tour |
 meet the Chefs |
 Fruits and Vegetables |
 DCM to DCM Tour |
 DCM turn over Tour |
 17 Cafeteria Tour 20220924 |
 18 Cafeteria Tour 20220924 |
 Group pic with AR - Copy |
 DCM Squared tour 2 - Copy |
 DCM Squared tour - Copy |
 How to share your thoughts |
group tour 6.22 - Copy |
65,000,000
Meals
Served!!
and growing...
That we go through lots and lots of food!
Since we started serving our guests at our 3 BLiSS sites and Union 3, we have served over 55 million meals for operation BLiSS and Union 3.
In an average month, across the country, we process an ongoing average of 45-60 days’ supply of food on hand for each site. We receive over 25 trucks per week to maintain our days of supplies. In an average month we consume:
Whole chicken & Chicken Breasts 66,000 lbs
chicken wings 11,000 lbs
bacon 7800 lbs
Steaks 11,000 lbs
burgers 12,000
Lettuce 26,000 lbs
Beans 17,000 lbs
Fresh Fruit 112,000 lbs
Rice 34,000 lbs
Fresh eggs 418,000 (6500 a day at BEC alone)
Seafood 33,200 lbs
We have been making our own rolls, buns, pizza doughs and breads in house in addition to pastries, cakes and cinnamon rolls. We process over 25,000 lbs of flour every month. All of this in addition to 9,000 gallons of coffee, 8,000 gallons of oil, and the countless other prepackaged juices, sodas, waters, chips and other various sundries and spices.
The never ending classwork!
The food service team has to go through a minimum of 8 hours of Servsafe training before they can begin work, and they complete 30 minutes of training every single day in order to provide you with a safe dining experience.
When they reach the end of the materials book, the lessons start all over again. It is a constant process of training, not only for food safety, but for learning personal and work habits in order to maintain a positive and safe environment for all to enjoy.
