Maj. Gen. James Jarrard, 25th Infantry Division commanding general, Command Sgt. Maj. William Pouliot, division sergeant major, untie a lei in front of The Culinary Outpost for the truck’s grand opening Sept. 3 at Schofield Barracks.
1 / 5 Show Caption + Hide Caption – Maj. Gen. James Jarrard, 25th Infantry Division commanding general, Command Sgt. Maj. William Pouliot, division sergeant major, untie a lei in front of The Culinary Outpost for the truck’s grand opening Sept. 3 at Schofield Barracks. (Photo Credit: Katie Nelson) VIEW ORIGINAL
Staff Sgt. Julius Powell shows Col. Anthony Walters and Command Sgt. Maj. Adam Lepley how to place an order using the truck’s touch screen menu. The addition of a touch screen, as well as the PA system to announce orders, are features new to the Army’s second generation food trucks.
2 / 5 Show Caption + Hide Caption – Staff Sgt. Julius Powell shows Col. Anthony Walters and Command Sgt. Maj. Adam Lepley how to place an order using the truck’s touch screen menu. The addition of a touch screen, as well as the PA system to announce orders, are features new to the Army’s second generation food trucks. (Photo Credit: Katie Nelson) VIEW ORIGINAL
Members of the 402nd AFSB celebrate the truck’s first appearance at Fort Shafter, Hawaii. The 402nd AFSB spent the past two years working on getting the truck to the island and making it operational. The 25th Infantry Division will take care of daily operations while the 402nd will provide supplies and maintenance to ensure the truck’s reliability.
3 / 5 Show Caption + Hide Caption – Members of the 402nd AFSB celebrate the truck’s first appearance at Fort Shafter, Hawaii. The 402nd AFSB spent the past two years working on getting the truck to the island and making it operational. The 25th Infantry Division will take care of daily operations while the 402nd will provide supplies and maintenance to ensure the truck’s reliability. (Photo Credit: Katie Nelson) VIEW ORIGINAL
Soldiers and civilians practice social distancing while waiting to place their order at The Culinary Outpost. The food truck is capable of serving up to 200 people per meal period.
4 / 5 Show Caption + Hide Caption – Soldiers and civilians practice social distancing while waiting to place their order at The Culinary Outpost. The food truck is capable of serving up to 200 people per meal period. (Photo Credit: Katie Nelson) VIEW ORIGINAL
402nd AFSB commander Col. Anthony Walters enjoys his first taste of The Culinary Outpost.
5 / 5 Show Caption + Hide Caption – 402nd AFSB commander Col. Anthony Walters enjoys his first taste of The Culinary Outpost. (Photo Credit: Katie Nelson) VIEW ORIGINAL

SCHOFIELD BARRACKS, Hawaii—The U.S. Army’s Food Truck program debuted its first truck in the Aloha State on September 3 with a lei untying ceremony.

The Army’s fleet of food trucks, all named The Culinary Outpost, is currently found in five locations on the U.S. mainland, one in Germany, and now a seventh in Hawaii.

“This food truck will be very beneficial to Soldiers who don’t always have time to eat at a dining facility,” said Staff Sgt. Julius Powell, a culinary specialist for 25th Division Sustainment Brigade, 25th Infantry Division.

Hawaii’s Culinary Outpost was two years in the making. The 402nd Army Field Support Brigade and the 402nd Army Field Support Battalion-Hawaii worked with Fort Lee, Virginia, and U.S. Army Pacific to get a food truck to the island.

As part of the U.S. Army Headquarters’ Food Service Modernization Program, the team at the 402nd brought this second-generation Army food truck to the island, equipped with touch-screen ordering, to support Soldiers where they live, work and train.

The Army’s Joint Culinary Center of Excellence created the menu, which is part of the Army’s holistic health and fitness campaign. “The Culinary Outpost provides nutrient-dense food and can feed up to 200 Soldiers during a single meal period,” Powell said.

With prices ranging from $5 to $12, The Culinary Outpost provides food for every taste. Menu items include made-to-order burgers, sandwiches and wraps, as well as hearty fresh salads and Asian stir-fry bowls.

While the 25th Infantry Division oversees the day-to-day operations of the food truck, the 402nd will provide supplies and maintenance to ensure the truck’s reliability.

“The 402nd AFSB's oversight and support, including expendable supplies, equipment maintenance and replacement, are instrumental in sustaining concurrent operational reach,” says Chief Warrant Officer Henry Lewis Thomas III, the senior food advisor for the 402nd AFSB.

According to Col. Anthony Walters, the 402nd AFSB’s commander, the food truck will expand feeding ability, provide Soldiers options, and will comply with and enhance the Soldier Athlete Program.

“The Army is about people and it is imperative they are taken care of to continue to be the best in the world,” Walters said.

To request service of The Culinary Outpost, contact the 25th Infantry Division Food Service team at usarmy.schofield.25-id.list.theoutpostfoodtruck25id@mail.mil.