SECTION 3 – CATERING AND RETAIL
AFCAS 2016: Around a third of personnel (32%) are satisfied with the standard of catering from contractors on their unit. When choosing where to eat, personnel rate quality (84%), value for money (72%) and choice (64%) as the top three factors influencing their decision.
We received more than 2,000 comments about the contractor-provided Pay as You Dine (PAYD) service within our messes; the provision of shops, bars and clubs and the customer feedback process.
Firstly, it is apparent that some stations are finding it difficult to conform to the contracted three-mess system (particularly at weekends) and as result are combining messes. Anecdotal evidence talks about staff shortages being at the centre of most of these issues. Personnel (especially Junior ranks) are unhappy with having to share other facilities with SNCOs and Officers, something which appears particularly prevalent at weekends This may go some way to explain also the frustration felt with regards to what is seen by a significant number as inflexible opening hours (especially evening meal) which for Junior Ranks can routinely finish as early as 1730 hrs. Personnel also comment that this undermines the core principle of PAYD as they understood it i.e. – ‘flexibility of choice of what, where, and when to eat’. At some locations, standard, amount and unhealthy choice of menus also comes in for some criticism.
‘Just living is the hardest thing to do – shift patterns and messing facilities do not sit hand in hand anymore. I would like to have some element of cooking facilities installed within my accommodation – so I can cook healthier meals.’
‘PAYD is good value for occasional use but appears expensive if used for every meal.’
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