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Western Winds Grand Opening

U.S. Air Force Col. Ricky Mills, 17th Training Wing commander, and Col. Julie Newlin, Air Force Services Activity director of operations, cut the ribbon officially opening the Western Winds Dining Facility on Goodfellow Air Force Base, Texas, Jan. 8, 2018. This marked a conclusion of 3 years work and $5.3 million in renovations. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

U.S. Air Force Col. Ricky Mills, 17th Training Wing commander, and Col. Julie Newlin, Air Force Services Activity director of operations, cut the ribbon officially opening the Western Winds Dining Facility on Goodfellow Air Force Base, Texas, Jan. 8, 2018. This marked a conclusion of 3 years work and $5.3 million in renovations. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

U.S. Air Force Col. Ricky Mills, 17th Training Wing commander, speaks during the ribbon cutting ceremony at the Western Winds Dining Facility on Goodfellow Air Force Base, Texas, Jan. 8, 2018. Mills spoke on how having dining facilities with heathier choices for all customers will help relationships and Airman quality of life. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

U.S. Air Force Col. Ricky Mills, 17th Training Wing commander, speaks during the ribbon cutting ceremony at the Western Winds Dining Facility on Goodfellow Air Force Base, Texas, Jan. 8, 2018. Mills spoke on how having dining facilities with heathier choices for all customers will help relationships and Airman quality of life. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

U.S. Air Force Col. Jason Beck, 17th Mission Support Group commander, and Col. Jeffrey Sorrell, 17th Training Wing vice commander, listen as Chief of Food Operations for Goodfellow David Minard, gives a tour explaining the improvements made to the Western Winds Dining Facility at Goodfellow Air Force Base, Texas, Jan. 8, 2018. Some of the improvements made included more open space and seating for more customers. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

U.S. Air Force Col. Jason Beck, 17th Mission Support Group commander, and Col. Jeffrey Sorrell, 17th Training Wing vice commander, listen as Chief of Food Operations for Goodfellow David Minard, gives a tour explaining the improvements made to the Western Winds Dining Facility at Goodfellow Air Force Base, Texas, Jan. 8, 2018. Some of the improvements made included more open space and seating for more customers. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

Diners take advantage of the new Western Winds Dining Facility stations at Goodfellow Air Force Base, Texas, Jan. 8, 2018. The stations include a grill where they can make a variety of options to the customer's liking, a salad bar, sub-sandwich station, and pizza by-the-slice. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

Diners take advantage of the new Western Winds Dining Facility stations at Goodfellow Air Force Base, Texas, Jan. 8, 2018. The stations include a grill where they can make a variety of options to the customer's liking, a salad bar, sub-sandwich station, and pizza by-the-slice. (U.S. Air Force photo by Airman 1st Class Seraiah Hines/Released)

GOODFELLOW AIR FORCE BASE, Texas --

In the culmination of over 3 years of hard work and $5.3 million in renovations, the Western Winds Dining Facility opened Jan. 8, on Goodfellow Air Force Base, Texas.

The grand opening also marks the launch of Food 2.0, with healthier choices and an increased variety of items offered to customers.

“This is a big deal for the 17th Training Wing,” said Col. Ricky Mills, 17th Training Wing commander. “We are the first training base to implement food transformation 2.0. This gives [all our diners] healthier options to choose from.”

The new concepts introduced to the facility includes new permanent stations such as, a sub-sandwich station, a full breakfast with fruit and yogurt bar, salad bar with soup station, pizza by the slice, a grill and a to-go zone.

“I have been seeing a lot more fresh food being made right in front of me, I like that,” said Airman Reid Smith, 312th Training Squadron trainee. “Not just being put on the line. It is good to be able to see.”

The Western Winds also expanded their hours. Customers also may now pay with cash, debit or credit card. Both dining facilities on base will be open to all active duty members, retirees and civilians whether dependents or employees.

“The dining facility has been opened up, seating has been added and the overall feel of the facility has changed to more of a college campus style eating area,” said Chief of Food Operations for Goodfellow David Minard.

One of the largest changes to the facility is the seating area and by adding more the facility is able to handle a higher volume of customers.

“The changes are great,” said Smith. “There is much more seating and that has helped with the problems we had with crowding. The renovations make it a lot nicer.”

One of the ways that the Western Winds Dining Facility offers expanded hours is a grab-and-go option that stays open past the normal times of operation.

“Just the other night I was hungry and I checked my watch and realized that the dining facility was open for grab-and-go,” said Smith. “I was able to come down and get some food, it was nice.”

To conclude the ceremony, Mills and Col. Julie Newlin, Air Force Services Activity director of operations, cut the ribbon officially opening the Western Winds Dinning Facility.

“There is a second part to all of this,” said Mills. “This is a part of our relationships now, because this is open to everyone and everyone is invited to come and partake at Western Winds and Cressman.”