A New Recipe for Training at JBLM

The Exchange is cooking up success with a new food training hub at Joint Base Lewis-McChord.

Designed to elevate in-person learning and sharpen food-service expertise, the hub is fueling higher brand standards, stronger operations and exceptional service for Warfighters and their families worldwide.

The new hub at JBLM, one of the largest installations in the Western Region, opened in December and provides a centralized location where supervisors, foremen and managers can receive hands‑on instruction led by certified restaurant trainers; however, any manager or foreman is eligible to receive in-person training there. Before opening this hub, restaurant training took place at Joint Base San Antonio-Fort Sam Houston, Fort Bragg or Fort Bliss.

The food training hub offers monthly name-brand fast food training for Panera, Burger King and Charleys. Besides brand‑specific instruction, the hub hosts courses such as ServSafe and food financial management. In addition to certifying name-brand fast food operations, trainees learn to properly handle equipment; store and prepare food safely; and follow hygiene protocols that prevent foodborne illnesses.

“Opening the food training hub at JBLM gives our food leaders a dedicated space to learn, practice and strengthen brand standards in a hands‑on environment,” said Senior Restaurant Program Planner Ali Molt. “This investment supports consistent execution and a better experience for our customers.”

Before opening the hub, the Services, Food and Fuel Directorate made careful preparations in collaboration with brand partners and JBLM leadership. They focused on reviewing evaluations, confirming brand standards and ensuring that facilities were ready to support trainees. This included verifying food safety compliance and ensuring all necessary tools for training programs were in place.

In December, Exchange Certified Restaurant Trainer Pearl Cannon led the first training session for Charleys.

“This is my opportunity to give back by sharing the knowledge, values and leadership lessons from Exchange mentors and leaders who helped shape my journey,” Cannon said. “Encouraging trainees to be champions of change when they return to their stores to make a meaningful impact and grow their business is incredibly rewarding. As a trainer, there is no greater feeling than seeing trainees apply what they’ve learned and succeed, knowing that they are strengthening their teams, their business and the community that we serve.”

After each session, trainers meet with managers to highlight successes and identify opportunities for improvement. Associates shared positive feedback about the thoroughness of the in‑store training and expressed enthusiasm for the opportunity to deepen their understanding of business management and brand‑specific tools.

“It was very informative, especially with Pearl teaching because she was very detailed,” said Antonette Daniels, Charleys foreman at Joint Base Charleston and one of six associates who have been trained at JBLM so far. “I learned about proper portioning and best practices to uphold our brand standards. In-person training is crucial because it helps me gain a better understanding of safe handling, temperature control, and food preparation. This on-site knowledge enables me to effectively share this important information with my team back at Charleston.”

By immersing themselves in practical scenarios, teams can enhance their skills and efficiency, ultimately leading to better overall performance in the field.

“In‑person training plays a critical role in food operations within a military environment,” said JBLM Exchange General Manager Asia Gilchriest. “This face-to-face instruction allows our foremen and managers to work directly with certified restaurant trainers, reinforcing food safety, operational excellence and confidence in executing brand standards.”

Success for the JBLM food training hub will be measured by its impact across the organization. With a full training calendar planned for 2026, the hub aims to provide a rewarding and educational experience for more than 60 food managers.

“Participants in the program will be able to take what they learn back to their home installations, improving standards and enhancing the overall customer experience throughout the Exchange for patrons,” Gilchriest said.