Centerplate has opened three new dining concepts at the 1,000-room Fort Lee Lodge restaurant at the U.S. Army's Fort Lee training installation in Prince George County, VA. They include the John Harvard's Restaurant pub concept, The Kitchen Table comfort food concept featuring menu items sourced from nearby farms in a campus-style dining area and a grab-and-go outlet for quick take-away options.

"We are thrilled to present our hospitality offerings to the men and women who serve our country," says Centerplate President/CEO Des Hague. "Our unique approach will do much more than simply enhance the food and beverage operations at the new lodge. We will deliver a superlative experience to each of its guests, in keeping with the Army's high standards."

Centerplate operates the Fort Lee Lodge as part of its long-term food and beverage contract with the Army Lodging Fund, a non-appropriated fund instrumentality of the U.S. Army.

"The large majority of guests in our lodge are students at the adjacent Army Logistics University," says Col. Paul K. Brooks, Fort Lee garrison commander. "Making dining available there provides a convenient venue that helps to save time, reduce extra travel on and off post, and lessen the risk of traffic accidents and other incidents."

Fort Lee, with a daily population of more than 27,000 soldiers and personnel onsite, serves as a focused training installation for military supply, subsistence, maintenance, munitions, transportation and more. It is home to the U.S. Army Combined Arms Support Command, which includes the Army's Ordnance, Quartermaster and Transportation schools, and Army Logistics University. About 70,000 troops train at Fort Lee annually, making it the Army's third largest training site. Two major DoD agencies, Defense Commissary Agency and Defense Contract Management Agency, are also headquartered at Fort Lee.