The Office of the Under Secretary of Defense (Comptroller) has increased the rates for meals at Department of Defense-appropriated fund dining facilities. The following food service rates are now in effect.

A. Traditional Meal System/Meal  Discount Rate or Standard Rate

Breakfast  $2.60  $3.45
Lunch  4.20  5.55
Dinner 3.65  4.85
Brunch  4.70  6.25
Supper  5.75  7.65
Holiday  6.80  9.05
Night Snack  2.60  3.45

The discount rate shall be charged to: (a) spouses and other dependents of enlisted personnel in pay grades E-1 through E-4; (b) members of organized nonprofit youth groups sponsored at either the national or local level and permitted to eat in the general dining facility by the Commanding Officer of the installation. Such groups include: Civil Air Patrol, Junior ROTC and Scouting units; (c) officers, enlisted members, and federal civilian employees who are not receiving the meal portion of per diem and who are either: performing duty on a U.S. Government vessel, on field duty, in a group travel status, or included in essential unit messing; officers, enlisted members and federal employees who are not receiving the meal portion of per diem, and who are on a U.S. Government aircraft on official duty either as a passenger or as a crew member engaged in flight operations; or officers, enlisted members and federal employees on Joint Task Force operations other than training at temporary U.S. installations, or using temporary dining facilities.

The standard rate shall be charged to all officers and enlisted members receiving an allowance for subsistence (other than those addressed above), any officer, enlisted member or federal civilian employee receiving the subsistence portion of per diem, and all other personnel (including reserve component officers on inactive duty training) authorized to eat in DOD appropriated fund dining facilities. The standard rate shall also be used as the basis for providing subsistence to cadets and midshipmen at the military academies.

A la Carte Meal Pricing System. When using an “a la carte” menu, the price of each item on the menu shall be established at 133 percent of the food cost (i.e., the cost of unprepared food multiplied by a factor of 1.33).