NMCP Galley Now Accepts Credit, Debit Cards

PORTSMOUTH, Va. (NNS) -- Nutritious, delicious and now, extra convenient: Naval Medical Center Portsmouth's galley began accepting debit and credit cards for payment April 1 in the latest of a series of improvements to customer service and healthy menu choices.

Those who don't have cash can skip the stop at the ATM before heading to the galley to enjoy a great meal.

Galley patrons can now pay for meals with Visa, Master Card and Discover credit cards, as well as debit and EBT cards. Galley patrons should also bring a picture I.D.

"We were probably turning away 10 or 20 people a day because we weren't taking anything but cash," said Cmdr. Paul Allen, department head of the Nutritional Management Department and registered dietician. "We had to get the financial part of this arranged, and get a dedicated internet line and then buy the readers, but it makes things much easier for the patrons."

"I rarely carry cash - this is a great idea," commented John Lemke to NMCP's Facebook post about the change.

"Wish I could hit 'like' a few more times," commented Caroline Barnes on Facebook.

This newest improvement to customer service is the latest spearheaded by Allen who has made it his mission to upgrade and improve since reporting to NMCP last summer. The first change was the "Death of the Speed-Line" celebration Oct. 31, which closed the door on unhealthy food choices, such as bacon double cheeseburgers, nachos with processed cheese, and hot dogs, French fries and onion rings.

The burger bar now means patrons can enjoy a grilled chicken patty sandwich or a black bean or Boca burger with turkey bacon and a side of baked potato wedges.
Since the death of the speed-line's former menu, the galley has offered healthier options for breakfast, lunch and dinner. Now, only fat-free salad dressings and no-calorie sodas are available (in addition to milk). Allen has enrolled many of the culinary specialists to the Culinary Institute of Virginia in Norfolk, Va., to improve the cooking skills of the galley staff.

"We are really focusing on food quality, so we are looking at our recipes and all the processes involved," said Allen. "We have expanded our options on the taco bar, potato bar and the pasta bar. We are working on rotating a different kind of salad - like fruit, pasta or potato salad - for our sandwich bar, which will probably be out by the end of April. I have about 20 entrees I want to change, but that is a challenge because I have to change my patient menu process."

Changes in the galley are not only healthful, but also environmentally friendly. Allen has removed all polystyrene from the patient tray line, and replaced it with biodegradable products, with very few exceptions.
He enthusiastically points out that there is a theme to the medical center galley, and it is, "Do not make more patients." Allen's goal is to provide not just healthy foods, but "good-tasting" healthy foods.

"My message is to promote eating healthier," said Allen. "It's not just health in terms of food quality, but it's also good-tasting stuff. I welcome comments both positive and negative. The goal is to show people that healthy food can still be tasty."

For more news from Naval Medical Center Portsmouth, visit www.navy.mil/local/NMCP/.