While University officials worked to control the panic during the Operation Red Rail exercise held Thursday, Barry’s Café kept cool as they supplied the food.

Opened in 1992, Barry’s Café owner Barry Doyle formed Feed the Firefighters Foundation in 1998 as a non-profit group designed to help feed and provide necessities to emergency responders during extensive time working at-the-scene.

David Clore, general manager of Barry’s Café, and Gina Rossmell, a worker at Barry’s Café, were at Operation Red Rail, serving chicken sandwiches and hamburgers to the hungry participants of this massive exercise.

According to Clore, Operation Red Rail was different from most of the typical calls for catering.

“This is different. We’re not close to where the action is taking place,” Clore said.  “Normally, we’re close to the fire.”

After obtaining a special permit through Wake County, the Feed the Firefighters Foundation has permission to be close to the scene of any emergency, according to Clore.

“We have a special exception to take our vehicle through police blockades so we can be on-site to serve the emergency responders,” Clore said.

During the ConAgra emergency in June 2009, Feed the Firefighters Foundation was part of the services provided for the emergency workers.

Clore said, “During the ConAgra explosion and aftermath, we provided over 500 meals for emergency responders.”

The Feed the Firefighters Foundation operates by responding to calls from Wake County emergency services, and brings food to the scene as well as a modified motor home which includes a mobile kitchen, bathroom and area where emergency services workers can rest.

Rossnell said she believes the work of the Feed the Firefighters Foundation is beneficial.

“I work at Barry’s, waiting tables and in the kitchen,” Rossnell said.  “I think [Feed the Firefighters Foundation] is a good fund, and it helps people in our society who deserve it.”