FEBRUARY 9, 2026 — Fort Hood tops the food pyramid as the first installation to launch a campus-style dining venue, or CSDV, scheduled for a grand opening Feb. 18. One of five pilot locations opening under a contract with Compass Group USA, Inc., the Fort Hood CSDV is a key initiative in the Army’s broader food transformation efforts.
“When you think campus-style dining, think food court — multiple stations, grilled items, salads, sandwiches, flexible seating and a social environment,” said Army Materiel Command’s Command Sergeant Major J. Garza.
Dubbed 42 Bistro, Fort Hood’s CSDV name stems from the installation’s founding in 1942. It will feature expanded hours from traditional dining facilities, opening at 6:30 each morning and closing at 8 p.m., seven days a week.
With tailored menus, Army Soldiers will receive similar nutrition as collegiate athletes.
“Our Soldiers are going to get fed by the same people that do the cooking and the feeding for the University of Alabama athletic department,” said Lt. Gen. Chris Mohan, Army Materiel Command Commanding General, who is spearheading the pilot. “These are the same experts that feed the Louisiana State University Tigers. We listened to our Soldiers, and we want to make this better for them. We have to.”
Walking in, Soldiers and patrons will experience a community space. To enhance its role as a community hub, the bistro is equipped with Wi-Fi and flexible seating, allowing the space to be used for pop-up events like cooking classes and other community gatherings.
“The goal is to utilize different types of furniture, seating and amenities to encourage connection, camaraderie and a place to gather for shared dining experiences,” said Donna Turner, Compass Group vice president of government engagement and sales and project lead for CSDVs.
Stations & Menus
42 Bistro will have seven food stations at any given time and a mobile food truck to meet Soldiers where they are. With over 3,000 different recipes, Soldiers and patrons can try new things to reduce menu fatigue.
- Forged in 1775 — A grill station serving specialty burgers, chicken sandwiches and salmon with fresh, local ingredients.
- Provisions 1942 — Features made-to-order subs, wraps and paninis on fresh-baked bread.
- Noble Fork — The main line offers a rotating, globally inspired menu with seasonal flavors.
- Graze — A hot and cold salad bar for creating custom or pre-designed salads.
- Piccola Italia — An Italian station with pizza, flatbreads and other made-to-order dishes.
- Field & Sprout — A grab-and-go option with chef-prepared meals and snacks that meet Army Holistic Health and Fitness standards.
- Street Eats — A food truck that will bring the 42 Bistro’s menu to different locations across the garrison.
- Trade Craft Coffee Bar — Serving coffee from partner Veteran Roasters to provide locally sourced teas and specialty coffees for a holistic experience, plus functional smoothies and açaí bowls from Shake Smart.
To ensure the Army’s menu standards and nutrition requirements for Soldiers are met, the Army’s contract with Compass Group requires that each CSDV have an executive chef and registered dietitian on staff to focus on innovative culinary practices and overall wellbeing.
“Our team will be able to craft meals with targeted nutrition to optimize performance for our Soldiers and their families, so we implement both the science part of nutrition and evidence-based wellness principles to build on that culture of wellbeing,” Turner said.
Freedom Dollars
The CSDV pilot is primarily designed to appeal to Soldiers on Essential Station Messing — or a meal card — so they maximize the use of their meal entitlements rather than paying out of pocket for food elsewhere.
“When Soldiers pass up their benefits and entitlements, we are failing them,” said Mohan. “We have to meet Soldiers where they are.”
To encourage and support Soldiers on meal cards to use their full entitlements, Compass Group introduced a program called Freedom Dollars, Turner said. The value of breakfast, lunch and dinner is converted into Freedom Dollars and can be used at any of the 42 Bistro stations throughout the day.
When meal-card holders enter 42 Bistro for breakfast, their breakfast entitlement will be loaded. Whatever of that entitlement is not used will be added to the lunch entitlement during the designated lunch time. The same applies with what is not used at breakfast and/or lunch for dinner. Soldiers also have options to grab-and-go their meals ahead of time. At breakfast, they can pull forward their lunch and/or dinner entitlements for further flexibility.
The Army worked with Compass Group to ensure point-of-sale systems were compatible with the Army Food Information System and with Soldiers’ common access cards where their entitlements are loaded. However, unit S‑1s must ensure ESM Soldiers’ CACs are updated with meal entitlement code 09 so they retain the appropriate swipe access.
“Coding of the cards is absolutely critical to ensure Soldiers on meal entitlements have a seamless experience,” said Rick Bennett, AMC senior logistics management specialist.
All other patrons, including Soldiers on basic allowance for subsistence, will pay à la carte based on what they order. Menu prices are set to maximize the availability of nutritious meals for Soldiers and the entire Fort Hood community.
Mobile App and Feedback
Another sizzling addition to 42 Bistro is the use of Compass Group’s mobile app that allows anyone on the installation to place an order for pickup or delivery at designated drop-zones to increase convenience.
Data and feedback are critical to the pilot, said Mohan, and Compass Group’s app and the My Army Post app will also help provide insights into utilization and program improvements.
In addition to the Army’s MAPA, Compass Group’s app, known as Voice of the Customer, allows Soldiers and patrons to give feedback so Compass Group can address immediate concerns in real-time. Feedback from both apps will be combined with data analytics reviewing Soldier preferences — including hours, menu items and more — to drive positive change.
“Soldier feedback will help us not only improve 42 Bistro, but all the future CSDVs, as well,” said Mohan.
By Rebecca Teutsch