The challenges of any high-volume foodservice operation are clear, but consider the job of Louie Juarez, chief warrant officer in charge of the West Coast Food Management Team that serves tens of thousands of meals daily to Marines at bases across the West Coast.Based at Camp Pendleton in Southern California, Juarez recently served as an evaluator for the National Restaurant Association’s Major General W.P.T. Hill Awards, honoring the best reserve field mess in the Marine Corps. Juarez was ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Already registered? here.