Base cafeterias will always be “chow halls” for many, while others call them DFACs. But the Army is trying to add a new term to the lexicon: warrior restaurant.
In an effort to change how and what soldiers eat, the service has begun rebranding its dining facilities, modernizing them and upgrading their offerings to prioritize fresh or frozen ingredients over heavily processed foods.
“Warrior restaurant” is the preferred nomenclature, Sgt. Maj. Ken Fauska of the Army’s Joint Culinary Center of Excellence said in a statement in January. Use of the term has been percolating on social media, mostly through the facilities’ official accounts and by Army leaders promoting them.