Beer and Wine at Chow Halls of the Future? Commanders Will Decide.

Why It Matters

Allowing alcohol in military dining could reshape quality‑of‑life benefits and set precedents for future base‑wide policies, affecting recruitment, retention, and family engagement.

Key Takeaways

• Pilot at Fort Hood's 42 Bistro starts Feb 18
• Senior commanders hold final authority on alcohol sales
• Compass Group will manage licensing and fee contributions
• Sales proceeds fund Morale, Welfare, Recreation programs
• Family-friendly dining aims to improve soldier quality of life

Pulse Analysis

The Army’s new campus‑style dining experiment reflects a broader shift toward modernizing base amenities. By consolidating multiple food outlets into a single, upscale venue, the military hopes to streamline operations, reduce costs, and offer a more diverse menu that rivals civilian options. This approach aligns with recent Department of Defense initiatives to enhance soldier readiness through improved nutrition, especially for those confined to barracks where dining choices are limited. The pilot at Fort Hood serves as a testbed for evaluating how such environments affect meal satisfaction, waste reduction, and overall health outcomes.

A central question in the pilot is whether to permit beer and wine. Proponents argue that controlled alcohol availability can boost morale, foster a sense of normalcy, and attract families to dine together, mirroring civilian campus experiences. Critics worry about discipline, safety, and the potential erosion of a family‑friendly atmosphere. By delegating the decision to senior commanders, the Army balances local command insight with data‑driven feedback, ensuring any policy shift is grounded in soldier preferences and operational risk assessments. The revenue model—directing a portion of sales to the Morale, Welfare and Recreation fund—creates a self‑sustaining loop that funds recreation programs without tapping taxpayer dollars.

If the Fort Hood trial proves successful, it could catalyze a nationwide rollout of similar dining concepts, influencing recruitment messaging and retention strategies. Enhanced food services, coupled with optional responsible alcohol offerings, may become a differentiator for service members weighing career options. Moreover, the experiment could inform future policy debates on base‑wide alcohol sales, setting a precedent for how the military integrates civilian lifestyle amenities while maintaining mission focus. The outcome will likely shape the next generation of quality‑of‑life initiatives across all service branches.

Beer and wine at chow halls of the future? Commanders will decide.

By Karen Jowers · Feb 10, 2026, 06:47 PM

Soldiers may have the option of ordering beer and wine at some chow halls of the future, but it will be up to their installations’ senior commanders.

“Senior commanders own the stick on this one,” said Lt. Gen. Chris Mohan, commanding general of Army Materiel Command, which is spearheading the effort to improve food for soldiers. Mohan said he expects beer and wine to be a point of discussion with Lt. Gen. Kevin Admiral, the commanding general of Fort Hood, Texas, where 42 Bistro, the first of five pilot locations, will bring the new campus‑style dining beginning on Feb. 18.

The contract for the pilot locations allows for the option of selling beer and wine in these venues. Mohan said his advice to Gen. Admiral will be to look at the feedback from soldiers and the data about the usage. He also noted that they will want to consider what this does to the family environment, as the pilot plan hopes to attract families to dine in.

Decisions on beer and wine will be a deliberate process, Mohan stressed. “The key thing I’m focused on is breakfast, lunch and dinner for those soldiers who don’t have another option, who live in the barracks.”

During a media call with reporters about the new pilot venue, Mohan laid out some examples a commander might consider, such as selling beer and wine on Friday nights.

The decision will involve a negotiation between the local dining venue contractor and the senior commander, with AMC having a role, Mohan said.

The contractor, Compass Group, is processing the appropriate paperwork needed for selling beer and wine, “if and when that senior commander wants to cross that rubicon,” Mohan said.

Taxpayer funding will not be used, with the contractor paying a fee from the sales to the Morale, Welfare and Recreation fund.

“I know this has been an emotional topic for some, but we serve beer and wine at the bowling alleys that could be right next door,” Mohan said, as an example of other locations on bases that sell beer and wine.

“We trust our soldiers and we tell our soldiers, ‘Hey look, go carry a rifle, but on Friday night you can’t have a beer in a restaurant.’ I think we have to take a step back and trust our soldiers… Put bumpers on it, but let’s trust them.”

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About the author

Karen Jowers has covered military families, quality of life and consumer issues for Military Times for more than 30 years, and is co‑author of a chapter on media coverage of military families in the book A Battle Plan for Supporting Military Families. She previously worked for newspapers in Guam, Norfolk, Jacksonville, Fla., and Athens, Ga.