How the Military’s Largest Cafeteria Efficiently Feeds 4,500 Soldiers in 90 Minutes

The culinary team at SLO Mes Hall, the US military's largest dining facility spanning 60,000 square feet, is diligently preparing 4,500 meals daily for army soldiers, Air Force airmen, and navy sailors stationed at Fort Sam Houston in San Antonio, Texas. With a focus on nutrition and balance, they strive to provide nourishing meals that fuel the trainees for their demanding schedules.

Business Insider spent two days with the dedicated staff as they geared up for their busiest meal of the day - lunch. Employing a menu that follows a color-coded system known as "go for green" to encourage healthier choices.

The menu boasts a variety of options including 600 lb of Ginger Pot Roast, 1,400 lb of Bombay Chicken, and 210 lb of Cheese Tortellini with Marinara, alongside an array of vegetables, short-order dishes, and a salad bar catering to the diverse tastes of the trainees.

Named in honor of Sergeant First Class Wayne Slagel, a distinguished Army Combat Medic, the facility serves approximately 66,000 meals weekly, with a significant portion allocated to army soldiers, navy sailors, and Air Force airmen. Trainees are required to dine at Slagel for lunch Monday through Friday, emphasizing the importance of communal dining and nutrition in their training regimen.

Meal preparation begins the night before, with the overnight crew laying the groundwork for the next day's feast. From seasoning beef knuckles and roasting chicken quarters to boiling pasta and chopping vegetables, every detail is meticulously attended to ensure a smooth execution the following day.

The morning shift kicks off at 6:00 a.m., with cooks diligently slicing pot roast, seasoning chicken, and preparing sauces. Despite the daunting task of slicing over 4,500 lb of meat, the experienced team tackles it with efficiency and skill. Meanwhile, salads are assembled, and sides cooked, all in preparation for the influx of hungry trainees.

Desserts are also served here with over 2000 slices of cake served each day. Some of the desserts come in pre-prepared, the facility also makes desserts on the premises and packages them in individual serving containers. They do however try to cut down on the sugar and fat intake of the trainees but more importantly, it's about the taste of the dessert, so if they can fool them with a lower sugar delight, then it's a win-win for everybody.

As lunchtime approaches, the dining rooms are set, and food is transferred to serving lines, ready to be enjoyed by eager trainees. Despite the brisk Texas morning, trainees make their way to the mess hall, eager to partake in the culinary offerings. With a variety of proteins, sides, and salads to choose from, each trainee curates their own balanced meal, guided by the principles of the "Go for Green" program.

With only 90 minutes to serve 4,500 trainees, efficiency is key. The dining hall is divided into two floors, each accommodating over 1,000 diners at a time. Trainees are encouraged to eat quickly, ensuring everyone has a chance to refuel before returning to their training.

As lunch concludes, the culinary team shifts their focus to cleaning and preparation for dinner, which looms just a few hours away. Despite the demanding schedule, the staff takes pride in their role, knowing they play a vital part in supporting the trainees' efforts to defend their country.

In the end, it's not just about the food served or the logistics managed; it's about providing the sustenance and energy needed for the trainees to excel in their training and ultimately serve their nation. As the day draws to a close, the culinary team prepares to do it all over again, knowing that their efforts are essential in fueling the nation's defenders.