Commissary's meat department cuts down competition to win regional award Published July 18, 2008 By Amanda Creel 78 ABW/PA Robins Air Force Base, GA -- The Robins Commissary was recently named the best meat department in a large commissary for the East region of the Defense Commissary Agency. Members of the meat department team were thrilled to receive recognition for their commitment to serving the needs of their customers as they process more than 110,000 tons of meat each month. According to the team, the award was even sweeter because it was the first time the meat department had been recognized with such an honor. Jerry Lynn, meat department manager, said he thinks one of the things that helped the nine-person team earn the award was the fact they were unaware they were being considered for the award. "We didn't even know we were up for it, to tell you the truth. So we were just going about our daily business and that's what won it for us," Mr. Lynn said. He said the team is all about quality and making sure their patrons get what they want. Along with being named best large commissary meat department, each of the team members was also given a cash award to help celebrate their success. Leroy Davis, a commissary meat cutter, credits teamwork for the department's recognition. "One thing I like about it here is everybody knows their job and we come in and do what we've got to do. Therefore we are happy and the customers are happy," Mr. Davis said. Mr. Lynn said one of his favorite parts about being at the commissary is dealing with the vast variety of people who shop at the commissary. He said because both the active-duty and retired members who shop at the commissary have such different backgrounds, the commissary makes sure to cater to their needs and offer them a few pieces of back home such as beef briskets for barbecuing for those from Texas and New Mexico and beef loin tip roast for those with West coast roots. "We try to cater to everyone's meat preferences from back home," said Mr. Lynn. Carl Rutherford, a floor worker in the meat department, said his favorite part of working in the meat department is dealing with the customers. "I think we get a lot more special requests than other grocery stores, such as a request for a whole pig last week," he said. "We are always happy to fill them when we can." Robert Lewis, a meat cutter, agreed the special services offered at the commissary are one of the things that make them stand out. "We are still full service. If they walk up and want it sliced, diced or ground they are going to get it," Mr. Lewis said.