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Madison Lawrence News

The Currents - March 2007

A New “How-to” at the Blue Bayou
Management change brings restaurant touch to NAS JRB’s dining facility

By MC2 (AW) William Townsend
NAS JRB New Orleans Public Affairs

The Blue Bayou Dining Facility, Naval Air Station Joint Reserve Base (NAS JRB) New Orleans’ Galley, began operation under new management, Feb. 1. Now operated by Madison Lawrence, a civilian food and cleaning Service Company, the galley is now under civilian management for the first time. Civilians now serve more than 400 meals to service members and authorized civilians everyday.

Patrons may not have even noticed the transition because many aspects of galley operation haven’t changed, although the Madison Lawrence team said they do want to maintain the Blue Bayou’s great service with an even better product.

Bill Cobb, the new food service officer, joined by 24 employees, said he’s dedicated to providing quality food and service to military and civilians. “We look forward to serving a healthier menu with more choices,” said Cobb, a former Sailor.

Meal hours remain the same, which are 6-8 a.m. for breakfast, 11-1 p.m. for dinner. “To-go” orders are now officially underway at the Blue Bayou. Servicemembers with a Ration in Kind (RIK) pass can call 678-3421 and Food Service Associates (FSAs) will prepare the mean and have it ready for pick-up. This service is also provided for duty personnel and watchstanders.

Patrons are now only a phonecall away if they want to know the following day’s menu. After 6 p.m., they can call the Menu Line at 678-9652.

Ray Smith, the Galley’s site manager and a retired Culinary Specialist First Class with more than 20 years of service, said as former Sailor he knows morale is important. He said he wants the Galley to reflect the wants and desires of those who keep it going every day, its patrons. “I look forward to implementing patrons’ suggestions and producing a more creative selection of foods,” he said. “We provide a suggestion box just inside the entrance to the facility.”

In addition to menu suggestions, the Blue Bayou team would like patron inputs on a new name for the facility, since it exists for them. Cobb invites everyone to e-mail him their name suggestions at