Elements Fall 2011

elements A publication from the Business & Industry sector of Compass Group, North America

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volume 7 | issue 2 | fall 2011

unique holiday

recipes

Traditional Holiday dining with an extra sprinkling of flair, flavor and excitement

CATERING TO all TASTEs From small-scale luncheons to five-star blockbuster receptions, when it comes to catering, Compass Group can do it all

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how lowe’s is using zipthru and mobile technologies to improve its campus dining experience

lights, camera, DINING! on location at the famous paramount studios in hollywood, california

how to use facebook, twitter and other social media tools to create awareness and increase sales!

BRIGHT IDEAS FOR YOUR BUSINESS

MANAGE. CREATE. RESPOND. EDUCATE. Webtrition is Compass Group’s proprietary web-based ingredient, recipe and menu management solution that delivers accurate nutrition analysis and production management features. As a reliable source of nutrition information, Webtrition promotes healthy, wellness-driven food choices, made with fresh, quality ingredients and provides accurate nutritional information to our consumers.

2 more elements • FALL 2011 For information: BusinessExcellence@compass-usa.com

Welcome We are pleased to present you with the Fall 2011 issue of Elements magazine!

This edition highlights our strategic and seasonal focus on catering across the business, and illustrates our commitment to delivering quality catering experiences that cross the spectrum – from simple party platters to premiere events and extravaganzas.

Y

elements

es, we Cater! That’s the

community and wellness fronts,

message we want to

and showcase our endeavors

send to our clients and

that truly demonstrate excellence

customers. Our teams

from a service perspective.

have the ability, the resources, the know-how and the culinary excellence to meet and exceed catering expectations for all event sizes. As you browse this issue, you’ll see our catering services capabilities and event diversity throughout the country.

Additionally, we are proud to present some of the achievements

Through the variety of our

Amanda Brown Assistant Editor

Alison Lambert Advertising Graphic Design

Wes Brown, Mark Kaminski, Josh Mangum, Ashley Summerlin Contributing Photographer

to strive to provide the food,

Chef Chris Ivens-Brown

services and solutions to attract

Published by three, Atlanta www.3atlanta.com

and retain customers and continuously grow your business.

Recipe Consultant

Executive Editor

Nick Wright Account Manager

Michelle Allario Art Director

We hope this issue of Elements

Alan Platten

finds you well – and we welcome

List of contributors

your feedback and comments!

customers, provide success stories

accomplishments on the

Managing Editor

innovative programs, we continue

partnerships with our clients and

solutions portfolio, highlight

Susie Weintraub

Ashley Summerlin

that have resulted from great

associated with our business

Editor-in-Chief

Susie Weintraub Vice President, Business Excellence Marketing and Communications Compass Group North America

Special thanks to: Business Excellence Canteen Dining Canteen Vending Compass Corporate Communications Compass Group Compass Field System Solutions Eurest Flik Conference Centers Flik International Lackmann Culinary Services Restaurant Associates Retail Innovations Wolfgang Puck Catering

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Tasteful • Modern • Wholesome

S

imply Puur is an efficient and uniform, yet scalable concept, which combines both a timeless and food-oriented design. This is a destination that incorporates a surprising assortment of fresh products that are prepared in view of the customers, for a reasonable price. When combined with hospitable service, Simply Puur will guarantee that customers come back again and again.

Simply Puur is a place to escape from the day-to-day commotion and relax in a different atmosphere. Whether catching up with colleagues, hosting a quiet meeting or enjoying a delicious lunch, Simply Puur is a distinctive, welcoming and relaxed environment that will increase the productivity and satisfaction of your customers.

If you feel you have a promising opportunity for Simply Puur, please contact Wallace “Buster” Johnston via email for information at: Wallace.Johnston@compass-usa.com

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elements • FALL 2011

FALL 2011

Contents 7

Appetizers News, views and interviews from the world of Compass Group USA.

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Community & Responsibility How Compass Group is supporting and participating within local communities with a selection of outreach and charitable initiatives.

A Fresh Approach To Catering

Compass Group believes that efficiency, convenience and tried and trusted quality will deliver substantial growth in the company’s catering business in 2012 and beyond.

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Partnerships & Services Reviews of recent Compass Group client events, promotions and product launches.

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CLIENT SHOWCASE:

Tired of the turkey, ham and potatoes already? Chef Chris Ivens-Brown delivers a fresh alternative to traditional Holiday cuisine with eight exciting and flavorful recipes.

Lowe’s Companies, Inc. How the home improvement giant is using in-store retail technologies to improve its campus dining experience.

Compass Group North America Based in Charlotte NC, Compass Group North America is the leading foodservice and support services company with $9.9 billion in revenues in 2010. With 428,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of £14.5 billion in the year to September 30, 2010.

Compass Group is… Encompassing Compass Group North America is the leader in foodservice management and support services across the continent. With our unique sectorization strategy, we recognize that not every customer and client has the same tastes, needs and expectations. This is why we are organized into several different operating companies focused on the individual markets we serve. We serve millions, from vending to restaurants to corporate cafés to school lunches to remote sites.

Recipes: Holiday Specials

Compass Group is… Sustainability Compass Group is proud to lead the foodservice industry with groundbreaking policies that champion local farmers and fair trade; reduce the use of antibiotics in chicken, turkey and pork; commit to healthier oceans by purchasing sustainable seafood, support sustainable agriculture and healthy rural economies with the NC 10 percent campaign, focus on social justice; and promote farm animal welfare though 100 percent use of cage-free shell eggs.

Compass Group is… Community Compass Group is committed to the communities in which we live and serve. These commitments have been formally recognized as “Compass in the Community” since 1996. We encourage associates to get involved in our communities and we recognize their community-based efforts and successes each year. A panel of Compass Group judges reviews the community projects and rewards the associates with a monetary donation to the organization of their choice.

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HOME

HOLIDAYS

FOR THE

SHARE A PIECE

OF THE PIE

Home for the Holidays offers customers the convenience of on-site shopping for delicious take home pies. For more information on Home for the Holidays email us today.

BusinessExcellence@compass-usa.com PECAN • PUMPKIN • APPLE • SWEET POTATO FR U I TS OF TH E FOR E ST • W I L D B ERRY

Holiday Marketplace Eurest is excited to launch its “Holiday Marketplace” seasonal catering menu.

Designed with on-site and take-home catering in mind, this program offers a variety of tempting holiday favorites.

The menu features holiday breads and cookie trays, savory hors d’oeuvres and a selection of Artisan and traditional sandwiches.

The Holiday Marketplace catering program will be delivered to every Eurest account in the fall. This program comes complete with menus and festive marketing collateral, which will encourage customers to take advantage of this convenient service and relax and enjoy the holiday season.

holiday marketplace_elements_half page.indd 2

10/6/11 6:36 PM

14. Hetzler at The Whitehouse

8. Networking, personal growth and mentoring opportunities at the Women’s Leadership Network.

9. Boeing Corporation launches its “New Queen of the Skies” with a double celebration.

12. Lights, camera, action!

On set at the Paramount Pictures studio lot in Hollywood.

appetizers

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

Wolfgang Puck at the Academy Awards® For the 17th consecutive year, Master Chef Wolfgang Puck (below) was selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governor’s Ball, which immediately follows the Academy Awards®.

Wolfgang Puck Catering served 1,500 guests, which included Oscar® winners, nominees, presenters and telecast participants.

vs.

• 4,000 mini chocolate Oscars

The Eurest Team Brad Rutter and Ken Jennings (all-time Jeopardy! champions)

• 2,000 miso cones

• 200 lbs sticky rice • 150 lbs farm-raised littleneck Clams • 100 lbs Black Farmraised Mussels

• 1,500 mini burger buns

• 25 gallons housemade cocktail sauce

• 1,200 Kumamoto oysters

• 20 gallons spicy mustard

• 500 lbs heirloom beets

• 10 lbs Winter Black truffles

• 300 blood oranges

THE TASTE OF SUCCESS Congratulations to student Andres Mera-Borja, winner of an Iron Chef America-style cook-off at Johnson & Wales University’s Culinary Program in Charlotte, N.C.. His victory earned Mera-Borja a job at the Eurest-operated Bank of America Café – Taste.

READ THE FULL STORY ON PAGE 11

(IBM’s new supercomputer)

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The Governor’s Ball Menu – By The Numbers • 5,000 wood fired Oscar-shaped flat breads

Watson

(serving more than 600 people a day!)

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IT’S ELEMENTARY FOR WATSON! Eurest provides foodservices for special human versus super computer episode of Jeopardy!

In a special airing of Jeopardy! earlier this year, IBM’s revolutionary new computing system, Watson, competed over three days against the show’s greatest all-time money winner Brad Rutter and the longest championship streak record holder Ken Jennings.

Named after IBM founder Thomas J. Watson, the artificial intelligence program has been designed to answer questions posed in natural language – including slang, shorthand and nuances – in under three seconds.

Just 17 days after winning the IBM foodservice contract at this location, the Eurest team immediately began preparing for the high-profile Jeopardy! event. In addition to the normal café and catering services offered throughout the IBM building in Yorktown Heights, N.Y., Eurest provided

buffet, sit down and drop-off meals to 150 of the show’s crew at 15 different locations. From 6 a.m. until midnight, the team managed requests from both IBM and the Jeopardy! production team.

The Eurest team was especially busy on filming days, preparing continental breakfasts, brunches, buffet lunches, snacks, formal luncheons and evening receptions.

In total, more than 600 people were served multiple meals each day. “We had such great support in preparing for and executing this event – a majority of it from our great local Eurest/IBM National Accounts team, as well as extended support from the local region and Restaurant Associates,” says Dennis Weinerman, VP Operations, National Accounts. “It really was a great joint effort.”

And if you don’t yet know the outcome of the head-to-head competition, let’s just say this: If the answer is, “The undisputed Jeopardy! champion,” the question will be, “What is Watson?”

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appetizers

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

The need for

SPEED Compass Group Women’s Leadership Network (WLN), Northeast Chapter Launches Innovative Mentoring Event With Speed Networking.

O

n June 15, the WLN Northeast Chapter held its second annual Speed Networking event. At the event, each person wrote down the names of three people that they would either like to mentor or be mentored by. Matches were then made for a mentor relationship.

This innovative approach allowed employees from different sectors, career levels and lifestyles to learn about each other and to help determine who would be a perfect mentor for them.

This new, non-traditional mentoring program opened a new opportunity for the WLN Northeast Chapter to attract new membership, and offer cross-sector networking and growth opportunities and mentoring relationships. The new “Speed Networking” event will continue to be held annually.

LEARNING AND ENCOURAGEMENT “Our focus on mentoring has been a great means to developing and growing our women's crosssector. And based on our last Metro East Chapter

survey, networking and mentoring partnerships ranked highest in what was most important to our members,” explains Paula Schaire, Co-Chair of the WLN Northeast Chapter. “Our turnout at the Speed Networking Event this past June was evidence as to what our membership really needs – an opportunity to meet other executives, cross-sector and maybe develop a relationship that fosters learning and encouragement.”

Adds Steven M. Sweeney, President & CEO, Chartwells, “My most treasured mentoring experience lasted for 17 years. I had the privilege of being mentored by both Ruediger and Julie Flik, the original principals of Flik International.

From a career perspective, that mentoring relationship took me from a young Unit Manager to a Vice President. As mentors, Rudi and Julie never gave up on the vision they had of my potential. My successful career in the foodservices industry and my style of management is a reflection and byproduct of that mentoring relationship.”

Above: Speed networking at the WLN’s annual event gives Compass Group’s female employees the opportunity to mentor and to be mentored.

The WLN Mission The WLN mission is to advance Compass Group’s ability to attract, develop and retain female employees by providing real opportunities to learn and grow, thereby creating a competitive business advantage and making a positive impact in our industry. WLN’s membership comprises 1,800 members within 14 regional Chapters.

Quick bites SUNTRUST’S SUMMER MENU UNVEILED Summer may bring long, sunny days and balmy evenings, but it is often a very quiet time for the catering industry. At SunTrust’s Virginia offices, the Restaurant Associates catering department decided to buck the trend and build on the buzz of a profitable first six months of the year by introducing a brand new menu at a catering fair for prospective and existing clients. The event led to more than 50 inquiries and eight definite bookings.

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elements • FALL 2011

SUPPLIER OF DISTINCTION Jones Lang LaSalle's new Supplier of Distinction Awards Program recognizes supplier partners that have helped elevate the company's ability to deliver the highest caliber of services, value and innovation.

During Jones Lang LaSalle’s Management Training Conference, five companies were recognized in the program’s inaugural year. Compass Group received the award for Total Cost Management. Eurest CEO Michael Svagdis and David Rodenhiser, VP National Accounts Sales, were present to accept the award.

Diversity DOUBLE AVIATION CELEBRATION When Boeing Corporation organized a huge double celebration for the maiden flight of its newest aircraft, Eurest and Thompson Hospitality were asked to cater the important event.

Nicknamed the “New Queen of the Skies,” Boeing’s new 747-8i aircraft left Paine Field Airport in Everett, Washington early in the morning on March 20, 2011 and conducted over four hours of in-flight testing before safely landing in Seattle. The latest version of the iconic Boeing 747 was welcomed by hundreds of employee volunteers and invited guests, including Mr. Joseph Sutter, known as the “Father of the 747,” who celebrated his 90th birthday with the crowd.

Boeing partnered with Eurest and Thompson Hospitality Flightline teams to cater the events in Everett and Seattle. Feeding more than 300 volunteers in two sites more than 50 miles apart, the teams were able to collaborate and synchronize the multiple events throughout the day. Executive Chef Kevin Leith and his experienced culinary team in Seattle provided two VIP luncheons for Boeing management, Mr. Sutter and the families of the pilots.

AMERIPRISE FINANCIAL UNVEILS AUTHENTIC CINCO DE MAYO RECIPES On May 5, 2011, Fidel Miranda and José Barrera brought the celebration and traditions of Cinco de Mayo to the Eurest Café at Ameriprise Financial in Minnesota.

Executive Chef Richard Dollarhide asked the former residents of Puebla, Mexico to create their traditional family recipes for the celebration.

The chefs prepared traditional tamales and the region’s molé for over 240 guests, while educating the diners on traditional

DID YOU KNOW? The Boeing Delivery Center in Seattle supplies 30 aircraft per month to airlines around the world.

MIXING POLITICS AND DRINKS Daiichi Sankyo and Eurest Café hosted a cocktail party for New Jersey Lt. Governor and JOBS on July 13, 2011. Although the guest list doubled in size just a few days before the event, the entire Daiichi team went above and beyond to execute a flawless event. “Could not have been better! Everything was fabulous,” said Nancy Carnahan, Coordinator for Government Affairs and Public Policy, and party attendee.

Mexican culture. “Working with the two Chefs and seeing them get excited and explaining their traditions to the group was a lot of fun,” Dollarhide says. “I went from chef to student and it showed that everyone can learn from each other.”

In addition to the celebration of Mexican cuisine, the Eurest catering team also hosted a Spring Catering Fair to showcase the new Spring menu, other authentic Mexican dishes and music.

Left: Celebrating Cinco de Mayo. Above: A selection of appetizers and entrées. Right: A demonstration of traditional Mexican music.

STREET FOOD SUCCESS AT RAYMOND JAMES Lackmann’s popular “Street Food Around The World” series featured such diverse items as Korean bulgogi, Vietnamese banh mi and Austrian schnitzel burger. On July 13, Raymond James created an explosion of flavors in its Café with a focus on Indian pani puri.

The promotion was made available to the entire Raymond James community at the company’s headquarters in St. Petersburg, FL. The promotion, which increased sales by some $500 versus the previous week, generated huge interest with many visitors requesting the recipes for the dishes served.

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People & Places 1. Chef Anthony Capozzoli dazzled Bank of America associates in New York with his magic-themed Chef’s Table.

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Pulling out all the stops for his spectacular show – food levitation, fire, flames, and disappearing and reappearing acts – Capozzoli’s event generated the highest sales for a Chef’s Table to date at One Bryant Park.

5 2. At the 40th Annual Induction Reception and Dinner for the American Academy of Chefs (ACC), Douglas Patten from Flik International at Rye Brook, N.Y. was one of 20 inductees into the ACC, the honor society of the American Culinary Federation.

Patten has more than 33 years of experience in the culinary industry and has worked for Flik International/Compass Group for a decade. A member of ACF since 1983 and a member of ACF Epicurean Club of Boston since 1995, Patten has served on

at Baxter Healthcare, Chef

Eurest Café at Bank of America in

choice for this cause,” says

his chapter’s board as secretary

Chapman prepared a delicious

Brea, Calif. in June to showcase

General Manager Burak Akalin.

and has participated in many

autumn dish of poached tilapia

her exciting meals and to share

events and fundraisers.

accompanied by grilled Michigan

healthy cooking tips. Chef Katy’s

5. Set amid 300 acres of rolling

apples, Portabella mushrooms,

delicious salad was a huge hit

hills and woodlands, the Wolf-

3. Eurest Executive Chef

caramelized Vidalia onions, grape

with customers. “We were very

gang Puck Catering/FLIK-man-

Jim Chapman visited the

tomatoes, white wine and lemon

honored to host famous Katy

aged ACE Conference Center in

Morrison Management Services-

vinaigrette.

Clark here at Brea. We are always

Philadelphia features 50,000 sq.

looking for ways to excite our

ft. of event and meeting space,

managed Northwestern Lake Forest Hospital, IL as a Guest

4. Food Network star contestant

guests and offer them healthy

numerous ballrooms, breakout

Chef. Executive District Chef

Chef Katy Clark stopped by the

choices. She was the perfect

rooms, and outdoor event space.

Quick bites NEW DINING OPTIONS AT TIFFANY & CO. Lackmann is providing dining services at Tiffany & Co.’s new pantries at its corporate headquarters at 200 5th Avenue, right in the heart of the Flat Iron District of New York City.

Services include 11 coffee pantries, including three located on the executive floor. Local NYC coffee roasters provide freshly ground coffee, while each pantry boasts a complete selection of eco-friendly paper goods. The retro-style services are a wonderful and exciting addiction to the Tiffany & Co. dining options.

10 elements • FALL 2011

A CELEBRITY STYLE MENU Among the many tempting selections at the New American Café at the Museum of Fine Arts in Boston, Mass. is a special Americas Tasting Menu. Inspired by celebrity Chef Kenneth Oringer, co-owner of the renowned Back Bay restaurant Clio. The $36 prix frix menu will

appetizers

Diversity

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

Great Solutions

A Remarkable Risotto and Perfect Panini

Bank of America Inspired by Diversity Burak Akalin (above left), Eurest General Manager at the Bank of America Café – Brea, recently hired David Henderson, an associate from the Greater Los Angeles Agency on Deafness (GLAD) who is hearing impaired. Akalin became acquainted with GLAD after the Job Placement Coordinator at the agency responded to an advertised opening. “We believe that employees from diverse backgrounds bring motivation and culture training to our teams,” Akalin says.

To ensure that the workplace was welcoming to the hearing impaired, sign language documents were posted in the kitchens to facilitate easier communication between individuals. The team has also begun to learn sign language. A coach assisted the new associates from GLAD for one day and after that, the associates have been providing support to the rest of the team.

change seasonally and feature flavors of Mexico, and Central and South America. The first Americas Tasting Menu offers ceviche of North American tuna with coconut, cilantro, and jalapeño as the first course, followed by Al Pastor (vertical rotisserie grilled) marinated organic chicken, with Cuban

At the end of each semester, the Bank of American Café –Taste, mentors students at Johnson & Wales University’s Culinary Program in Charlotte, N.C. and asks interns to participate in an Iron Chef America-style cookoff. The contestants prepare a meal – in this case risotto and panini – which is judged on creativity, taste, presentation and texture. “We chose risotto because it is a popular dish and we felt it would be a good idea to incorporate into the competition,” said Eurest Director Courtney Ellis.

The cook-off isn’t just about

fun, excitement and entertainment, however. During the competition, students have to cost out the ingredients, work out their profit margin and then set an appropriate retail price.

The winning dish was prepared by student Andres Mera-Borja, who created a wild mushroom risotto and five star Philly. Not

Andres Mera-Borja’s winning wild mushroom risotto and panini landed him a job at the Taste Café at the Johnson & Wales University.

only was his dish featured on the Chef's Table and sandwich station the following week, he was also able to secure a job at Taste. Congratulations, Andres!

INTRODUCING THE COMPASS CELEBRITY CHEF SERIES! The highly anticipated Compass Celebrity Chef Series is a popular promotion that brings the exquisite culinary talents of some of the world’s finest Chefs, including Compass Group’s very own celebrity Chefs, right to you and your café guests!

Each month, beginning October, 2011, Compass will ask a regionally or nationally

black beans, sweet plantains, and salsa verde. Dessert is churros con chocolate with chestnut honey and orange cinnamon sugar. On the opening day, Restaurant Associates served 937 covers and generated $16,000 in revenue. The New American Café is a popular attraction for the museum.

renowned Chef to share their passion for specialty ingredients and their favorite cuisine for which they have earned acclaimed status. Throughout the series, clients will have access to each Chef’s unique skills and expertise in their café, serving up acclaimed recipes and dishes. Get ready to give your guests a taste of celebrity style cuisine!

FLIK CATERS THE JONES NEW YORK FASHION SHOW Last Fall, the FLIK team in Westfield, N.J. catered the Jones New York Fashion show at Lord & Taylor. Charlie Prestigiacomo prepared the food from the sister unit in Paramus, while Arnulfo Lopez expedited the food on site. The first fashion show with Lord & Taylor partners in Westfield was a rousing success.

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appetizers

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

“We receive urgent and unique requests all the time and part of our job is rising to meet those demands and challenges.

We have a ‘whatever it takes' attitude.”

– Veronica Kellar, Compass Group

Veronica Kellar Q & A Eurest Resident District Manager

Lights, Camera, Dining!

Located on 64 acres in the heart of Hollywood, Paramount Pictures offers a variety of dining services to celebrities, industry insiders, employees, and studio tourists. Elements talks to Veronica Kellar, Resident District Manager, about how Eurest is constantly innovating the studio’s dining and catering experiences.

elements What food services do you currently provide for Paramount Pictures?

Veronica Kellar: Eurest currently handles all of the on-site dining services at the Paramount lot. We have the Dining Room, which is open from 7 a.m. to 2:30 p.m. We also manage the Studio Store, which is the retail outlet for the lot, as well as the Water Tower, where we have a grill that offers take-out and delivery services. The Commissary, which we recently remodeled, averages about 1,200 people a day. We also have a high-end dining room, which is open for two hours a day to VIPs, executives and celebrities.

Eurest to improve efficiencies and to lower the costs of food and beverage – which we have done.

e When did Eurest take control of Paramount’s dining services?

VK: We started managing the account and remodeling the dining services five years ago. Previously, all of the dining services on the lot were managed and operated in-house. Paramount looked to

e How does Eurest continue to innovate the dining services at Paramount Pictures?

VK: We are always focused on taking catering services to the next level. When we first took over the account, our plan was to completely revamp the food services

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e What are some of the unique challenges that you face?

VK: We receive urgent and unique requests all the time. Our job is to rise to meet those demands.

We have a “whatever it takes” attitude. For example, we provided dining services for the MTV Video Music Awards several years ago and had to handle the special requests that the kitchen received.

The value Eurest offers is having the experience and the resources to respond to any situation.

at Paramount. Our first objective was to enhance the Dining Room experience and then to restructure the Commissary. This year, our primary focus is catering. e What are your plans for restructuring the catering services?

VK: After reviewing and researching the existing catering services, we have several developments in the works, including a new online ordering tool. We are also creating menus and providing smallwares.

Because we can provide multiple levels of catering services to fit any event requirement, I am very optimistic about where our current projects are heading and what Eurest and Paramount can accomplish together in the future. e How closely did you work with Paramount Pictures on the creation of the catering services?

VK: We worked very closely with Paramount’s marketing depart-

ment to develop the look and feel of the online program. To promote some of the menu items, we organized a photo shoot for the small ware items and hired a food stylist to ensure that the food looked exactly how it will be presented to guests. A lot of preparation time and expense was put in to the perfection of this presentation. e What is the biggest challenge in expanding Eurest’s catering services?

VK: Creating awareness and bringing Eurest to front-of-mind among the employees that commission catering services. We believe that if we can give people a cost-effective in-house catering option, they will not need to venture off-site to request items. It’s a win-win. So rather than seeing it as a challenge, we look at it as working hand-in-hand in growing the business and that helps create efficiencies for Paramount.

Diversity

CELEBRATING HISPANIC AND LATIN AMERICAN HERITAGE Bank of America Hola Affinity Group recently partnered with Eurest and Thompson Hospitality to celebrate Hispanic Heritage Month and the Diverse Culture of Foods of the Hispanic Latino countries in Newark, N.J.. The Bank of America Group prepared and served food in the Café from 17 of the Latin American countries featured in the celebration.

By setting up tables representing the various countries with cuisine from each, the event shed light on both the diversity among Bank of America associates as well as its customers.

BEAUTIFUL SCENERY, FIRST-CLASS ENTREES AND VINTAGE WINE – YES, IT MUST BE THE TASTEVIN EVENT! The Delaware chapter of La Confrérie des Chevaliers du Tastevin – an exclusive Burgundy wine enthusiasts club – selected Longwood Gardens in Kennett Square, Pa. as the location for its 2011 gala in February.

Restaurant Associates provided an exquisite nine-course dinner for the 63 guests and host Mr. Nathan Hayward, President of Longwood Garden’s Board of Trustees. The dinner was paired with exceptional wines, including a 1970s vintage. Executive Chef Jason Belkov and Restaurant Chef Thomas McMullen applied a modern spin to the menu enjoyed at the 1974 Tastevin event that was held at Longwood Gardens, the highlight of which was a duck and goose soufflé. Ed Brown assisted with the menu planning, while the Longwood Horticultural Department provided greens and garnishes for the salad course.

The guests, who were delighted by the astounding level of service, quality and venue, gave a standing ovation to the Chefs at the end of the meal.

Food service operations tend to expend a large amount of waste and energy. The Love Food Not Waste campaign has been developed to bring awareness and address client concerns about the waste that is created and its cost impact to the operation.

The campaign is composed of four key areas of waste related to food service; Food Waste, Water, Energy and Reuse/Recycle. Each area addresses ways that our staff and guests can impact the amount of waste they produce by encouraging them to change their behavior.

Love Food Not Waste will bring attention to not only the environmental concerns, but also to the costs that can be saved by making a few simple changes.

A comprehensive list of materials that can be easily introduced has been created for both the back of house and also for the café.

We encourage our clients to implement each of the four points to drive a change in behavior.

THE LOVE FOOD NOT WASTE SERIES WILL LAUNCH WITH WATER CONSERVATION TIPS AND RECOMMENDATIONS IN CELEBRATION OF WATER DAY ON MARCH 22, 2012.

For more information

CARBONFOODPRINT@COMPASS-USA.COM

appetizers

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

Great Solutions

Aetna Catering – Featuring Local Delicacies

HETZLER AT THE WHITEHOUSE Richard Hetzler, Restaurant Associates' Executive Chef at the National Museum of American Indian in Washington, D.C., attended the White House Native Lacrosse event to talk about the snacks and refreshments from the museum’s Mitsitam Native Foods Café that were provided for all of the participants.

Hetzler served a Native power bar made from cashews, quinoa, amaranth and chia seeds, as well-dried fruit pemmican of strawberries, blueberries and apples. Finally, cold cups of mango agua fresca sweetened with agave nectar was enjoyed by everyone, including all of the children!

Mixing Hospitality with Style At the Mercedes Benz Fashion Week at Lincoln Center for the Performing Arts in New York, Restaurant Associates (RA) provided hospitality to more than 30,000 attendees and event staff. During the eight-day event, more than 90 shows were staged under 18 interconnecting tents over 130,000 square feet.

Responsible for all the backstage hospitality, RA managed the Fashion Café, the Mercedes Benz Star Lounge, the American Express Sky Box, the IMG Lounge and the Circa Lounge. Some of the highlights were backstage Diet Pepsi bars promoting Pepsi’s new “Skinny Can,” an outdoor risotto party for the Allegri Fashion Presentation, and an IMG-sponsored Vodka ice bar.

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Truffled roasted fingerling potato salad (New York), Thyme-scented roasted forest mushrooms (Pennsylvania) and Maple Lane Farms blackcurrant lemonade (Connecticut), were just a few of the local items prepared by Flik International’s Executive Chef Chip Miller and the FLIK Team at Aetna’s Headquarters in Hartford, CT for its Sustainable Spring Forum featuring local and green foods. The forum started the morning after the recent retirement dinner for the company's exiting CEO Ron Williams.

The retirement party started with an in-house sushi and sashimi station, passed hors d’oeuvres and a Mediterranean display, followed by a three-course dinner for 300 guests, featuring blistered tomatoes, yellow fire roasted peppers, balsamic cippolini, focaccia croutons, sweet herb vinaigrette, thyme seared French breast of chicken, warm Dijon lump crab salad and sea salt lime roasted asparagus.

The FLIK Team rallied again early the next morning for Aetna’s Sustainable Spring Forum for 250 guests, featuring ingredients straight from local farms.

Chef Miller and his team put together a local menu for breakfast, lunch and dinner.

Kosher Catering at Flik Compass Group International’s partnership with the UJA-Federation provides Kosher foods to its network of more than 100 beneficiary agencies, human service agencies, Jewish community centers, and humanitarian aid organizations. UJA-Federation operates under the value of Tikkun Olam which means "to repair the world” and is the world’s largest local philanthropic organization.

The FLIK Team at UJA-Federation rolled out their new Kosher Catering service at the company’s NYC Regional Meeting in July, serving guests with hors d’oeuvres of smoked salmon, buckwheat blini, lemon caper aioli, tomato basil bruschetta, and Maryland cod cakes with spicy remoulade together with a catering table of cold parve sandwiches and wraps.

FLIK’s Kosher Catering is one of the few kosher businesses in New York City to hold an “A” from the City of New York’s Health Department.

It’s so much more than a store!

uttakes Solutions are much more than stores, they are destinations. Outtakes blends upscale design with a wide selection of great food and unique items to create an inviting atmosphere that keeps your customers coming back.

Whether you need a comprehensive Food-to-Go program, an exciting, upscale convenience store or a scaled down dining center, Outtakes provides a variety of unique and profitable solutions. Outtakes is one of Compass Group’s most successful branded dining experiences – currently operating within hundreds of locations throughout the country, including many business, hospital and school environments. Outtakes adapts to meet your site’s unique and specific demographics.

Our formats are flexible and adaptable to provide an attractive and costeffective solution that makes it possible for you to offer a wide selection of food and retail offerings in an operationally friendly environment.

If you feel you have a promising opportunity for Outtakes, please contact Wallace “Buster” Johnston via email for information at: Wallace.Johnston@compass-usa.com FALL 2011 • elements

15

COMMUNITY & RESPONSIBILITY

Braving the Storms As winter storms, tornados and flash floods hit the country, Compass Group was on hand to help people and communities in need.

Right and Far Right: The Eurest team helping tornado-ravaged communities in North Minnesota.

HEARTLAND REGION THRIVES IN THE FACE OF ADVERSITY The severe winter storms earlier this year brought many businesses to a grinding halt.

Despite the frozen roads and dangerous conditions that affected many parts of the country, however, Eurest Heartland Region associates went above and beyond the call of duty to thrive during the inclement conditions.

Duke Energy associates were on mandatory storm duty, and District Manager Bill Tardy praised his team’s hard work, saying, “These outstanding individuals fully understand the importance of providing great service and food during difficult times.”

16 elements • FALL 2011

At Covidien’s offices in Ohio, Foodservice Director Gary Spezia showed strong leadership and dedication, sending his team home while he stayed to ensure that breakfast and lunch would be served the next day.

Numerous Eurest associates worked during their scheduled vacation time, helped pick up stranded associates and even spent the night to provide early morning food service across the Heartland Region.

Eurest’s efforts were noticed by the region’s customers, clients and leaders, and even in the special edition newsletter Heartland Heroes of the Storm.

DISPATCHING COMFORT WITH FOOD AND SUPPORT After deadly tornados ripped through various parts of the country, Eurest associates were quick to respond with support throughout the damaged communities.

Within hours of the deadly tornado that recently hit parts of Massachusetts, Hanover Insurance and Eurest dispatched relief supplies, including sandwiches and bottled water, to shaken residents and emergency workers. Touched by the devastation he witnessed throughout the community, Foodservice Director John Mauro gave the shirt off his back to a shivering little girl still wearing the wet sundress she

had on when the storm hit.

When one of the poorest and most under-served regions in Minneapolis was recently devastated by tornados, Jay Randolph, General Manager of Eurest at the Federal Reserve, partnered with AmeriCorps to assist a disabled homeowner in cleaning and rebuilding his storm-damaged house.

Staff from the Federal Reserve and Polaris Wyoming began by raking up debris, painting inside the house and removing a ravaged, halfstanding tree in the backyard.

When the project was complete, the homeowner shed tears of joy.

EUREST EXECUTIVE CHEF RECEIVES TOP HONORS At the 14th Annual Fairmont Hotel and Resorts Grand Chef Gala and Jean Banchet Awards for Culinary Excellence, an astounding 42 Chefs and 17 Pastry Chefs prepared signature dishes to a sold out crowd of 750 guests. The Fairmont Hotel was fashioned in stunning décor to illustrate the theme of “The Emerald City.” Eurest’s Jim Chapman was recognized at the event – which raises funds to help find a cure for Cystic Fibrosis – for his outstanding food preparation by receiving the People’s Choice Award.

PARTNERING TO MAKE A DIFFERENCE The Eurest and Caterpillar Leadership Team joined forces to support Hesed House, a shelter in Auroa, IL that provides relief to the hungry and homeless.

Volunteers at Caterpillar Aurora’s Café prepared bagged lunches for residents, while Chef Marty Burton and the Eurest team prepared a delicious dinner of grilled chicken, mashed potatoes, green beans, dinner rolls and cookies.

Meanwhile, the Caterpillar Leadership team served food, washed dishes and supplied toiletries and medication.

EUREST STAFF HOLD PICNIC BENEFIT FOR UNITED WAY Each year, Eurest’s Quark Café Team at Jefferson Lab in Newport News, VA has sponsored a picnic to kick off the organization’s annual United Way fundraising campaign. Last year’s event, led by Foodservice Director Gaye Davenport, raised more than $1,300.

Eurest donated picnic items, including hot dogs, hamburgers, veggie burgers, chips, soda and bottled water. For just one dollar, attendees could choose any food or beverage item. All

whole+sum is an exciting new station destination featuring distinctive world cuisines and American favorites. whole+sum capitalizes on the growing consumer trend of customization by enabling customers to create their own meal from healthful components that total no more than 600 calories.

proceeds from the picnic were donated to the United Way.

For more information please email BusinessExcellence@compass-usa.com FALL 2011 • elements

17

COMMUNITY & RESPONSIBILITY

TAKING FOOD PRODUCTION BACK TO ITS ROOTS! The Restaurant Associates (RA) team plants a patio garden at Royal Bank of Scotland’s offices in Stamford, CT to coincide with the company’s World Environment Day celebrations.

T

he RA team, headed by Director of Operations Frank Miglino and RBS Americas employees, planted 50 self-sustaining EarthBoxes along the perimeter of the Café’s expansive patio. In addition, 50 more boxes were donated to the local community of behalf of RBS Citizens.

Bob Patterson from The Growing Connection (TGC) – a grassroots project developed by the Food and Agriculture Organization of the United Nations – taught volunteers how to create the EarthBoxes with a peat-based soil and how to plant tomatoes, lettuce, rosemary, basil and other herbs and vegetables.

Patterson believes that many people in modern society have lost touch with where their food comes from, and hopes that initiatives such as this will “reengage people in the food production process.” TGC was developed in 2003

using EarthBoxes to grow vegetables in pretty much any location. There are now more than 130 TGC sites around the world.

“After working with Bob Patterson and The Growing Connection in 2008, we found how easy having a patio garden can be,” said Jason Dichiara, RA’s Regional Director for RBS and RBS Citizens. “Our Chefs and our guests get local, quality, fresh ingredients and we can support our client’s environmental efforts through education and great food.”

Lorraine Gibbons from Garden State Urban Farms also attended the launch. An expert in growing food in non-traditional places, Gibbons assists in launching gardens in inner cities to provide employment and educational opportunities as well as inexpensive and nourishing food.

Earlier this year, RBS’ foodservice facility achieved a four-star rating from the Green Restaurant Association.

Top left: The Restaurant Associates team and RBS employees proudly display their new EarthBoxes.

Above: A selection of vegetables grow alongside RBS’ expansive patio.

“The Growing Connection (TGC) was developed in 2003 using EarthBoxes to grow vegetables in pretty much any location. There are now more than 130 TGC sites around the world”

18 elements • FALL 2011

UPDATE

In partnership with EatingWell Media Group, Compass Group is expanding the standard and customized levels of its wellness program, Balance, and adding to its customer wellness information and health-oriented menu options.

EatingWell recipes are now offered as standard in Compass Cafés, while additional resources, including wellness features and 500-calorie dinner menus, are available at the Balance website. The EatingWell Media Group, part of Meredith National Media Group, publishes an award-winning national consumer magazine, food and nutrition-related books, a website and e-mail newsletters.

In response to the growing demand for an expanded focus on health, Compass Group has moved from seasonal to monthly wellness promotions. Programs such as National Nutrition

“Promotions will give customers the tools to make informed choices that address their health concerns” Month and Earth Month will be joined by opportunities to highlight other nationally recognized health programs, including Diabetes Awareness and Cholesterol Education.

Beginning January 2012, monthly promotions to increase awareness of a range of health topics will be available to clients. Combining educational materials with healthy menus, the promotions will provide tools to make informed choices that address health concerns. To increase opportunities for collaboration with other client efforts to improve employee health, the promotions will align with the awareness campaign of national health organizations. www.balance.compass-usa.com.

create create Create prepares customizable flatbreads, salads and scratch made soups from simple, whole ingredients that are healthy, delicious and affordable. Some of our items are locally sourced, some are organic and all are fresh and of the highest quality that we can find.

EAT CR E

Create’s identity is also driven by its unique method of preparation which revolves around the Evo grill, providing a more nutritious alternative to frying. If you feel you have a promising opportunity for Create, please contact Wallace “Buster” Johnston via email for information at: Wallace.Johnston@compass-usa.com FALL 2011 • elements

19

Client Showcase LOWE’S COMPANIES, INC.

A Quicker, Better

Café Experience When Lowe’s looked to upgrade the on-campus dining experience at its Mooresville, N.C. headquarters, the company turned to long-time partner Eurest to help implement more efficient checkout and payment systems for associates and visitors.

3 Fast Facts 1. Lowe’s Mooresville Campus Cafés service on average 1660 people during a three-hour lunch period.

2. Through September 2011, Lowe’s has processed more than 172,000 Zipthru transactions. The weekly customer count is 16,500.

That’s 3,300 per day!

3. The average Zipthru check is 60 cents higher than cash transactions.

The average Zipthru check is $3.26 versus $2.67 for cash payments.

A

s one of the country’s most successful retail chains, Lowe’s knows all about managing heavy foot traffic, but the task of catering for some 3,600 associates every day is a stiff challenge – by anybody’s standards. Understanding that the quality of the lunchtime dining services plays an important role in attracting and retaining employees, Lowe’s goes to great lengths to ensure that the dining experience at its corporate campus is as quick, convenient and pleasurable as possible for staff and visitors. “The company is proud of its status as a preferred employer and views innovation as a way of staying ahead of its key competitors – both in its stores and in regard to the amenities it offers its employees,” explains Eurest Resident District Manager Randy Hollifield. Eurest, which manages all of the catering and dining options at the Lowe’s corporate headquarters, including a Starbucks Coffee shop, an Outtakes franchise, a Café and a mall-style food court, was challenged to bring the advanced POS checkout technologies used by the company in its stores into the campus.

a more efficient payment system. The main challenge was that while Lowe’s had already installed Compass Group’s Zipthru cashless technology, many restaurant customers were still using cash and debit and credit cards to pay for their meals, resulting in long lines and a lengthy checkout process. The key objectives for the new dining program were to encourage more Zipthru participation and to give customers more checkout options with the long-term goal of making the dining experience more relaxing and enjoyable.

The Solution: Combine checkout and payment technologies to enhance the customer experience In order to achieve the goal of making lunchtime dining more enjoyable while at the same time improving efficiencies, the Eurest and Lowe’s Dining Team combined three innovative technologies into one integrated system.

1. Combine Zipthru cashless payment card

The Challenge:

with employee security badge

Increase Zipthru participation; give customers more ordering and checkout options

In order to encourage staff to use the cashless system to pay for Café meals, Eurest and Lowe’s decided to combine the Zipthru cashless payment card with the security/identification badge that all employees are required to carry on campus.

Staff can register and add funds to their card securely online at the Zipthru website then simply swipe their security badge through a checkout reader in the Café to pay for meals. Lowe’s employees can also utilize the online Zipthru

While Lowe’s offers many on-site campus dining options for employees and visitors, the main Café is easily the most popular venue. During the lunch rush, the restaurant has to accommodate more than 800 customers in less than an hour during lunch. However, with only four fixed cash registers, the Café desperately needed

20 elements • fall 2011

Left: Mobile POS systems help reduce long lunch lines. Above: The Lowe’s corporate campus. Right: The Café is the most popular of the campus’ dining options.

“When people standing in line to pay for their meals with cash or credit cards see how quickly their colleagues are being processed, it’s like a free ad for Zipthru.”

Desktop Ordering program to place a lunch order from their computer or smartphone. Staff who place orders in advance can arrive at the Café with their lunch already prepared.

2. Introduce mobile checkout options to keep the lunch lines moving

In addition to encouraging more Zipthru participation, the Dining Team introduced mobile checkout tablets – similar to those used at Apple Stores – to the Café. Giving Eurest employees the flexibility to checkout customers anywhere in the serving area, not just at the fixed registers, the mobile tablets also operate as express lanes during busy periods.

The mobile POS system also delivered the added benefit of increasing participation in the Zipthru program. “When people standing in line to pay for their meals with cash or credit cards see how quickly their colleagues are being processed, it’s like a free ad for the Zipthru system,” Hollifield says. “If you have a Zipthru card, you can quite literally checkout while you’re pouring a drink.”

Employees who use their smartphones to scan tags that are strategically placed throughout the campus are instantly directed to special offers and promotions within the Café. To redeem coupons or discounts, customers simply show their phone screen to a Café team member and the offer is applied without any paper exchange. “The content for the tags changes from week to week to coincide with new promotions and offers within the Café,” Hollifield says. “The combination of different technologies has been a huge success.” e

Using Zip-Thru to Reward Healthier Choices While Zipthru is primarily a cashless pay-

so that bonus reward points were offered

ment system, the program can be tailored

for purchasing healthier items, such as

to reward participation and even help

bottled water, fruit, yogurt bars and fish.

companies encourage their staff to make

The points can then be redeemed for

healthier dining choices. Aligning the

other nutritional options, including salads.

Zipthru Rewards Program with the Lowe’s corporate wellness initiative, for example, led to an increase in the consumption of the more nutritional options at the Café. While the standard Zipthru Rewards

3. Introduce “smart” offers for smartphones Utilizing Microsoft Tag Technology, Lowe’s is able to take the marketing and promotion of its dining services beyond the four walls of the Café.

Program enables customers to earn points for every dollar they spend, the Lowe’s Café Team was able to adjust the program

fall 2011 • elements

21

blogging, dining, mentoring Sony celebrates the launch of its new digital camera by treating bloggers to a seasonal beachside lunch and an epic dinner.

S Chris Ivens-Brown (above) and the Eurest and Sony catering team at the company’s Blogger event in San Diego, CA.

ony Electronics’ promotion for its new WX9 Cyber-shot® digital camera took on a culinary-inspired twist when the company invited a select group of food bloggers to spend a few days at its headquarters in San Diego, CA. Each blogger was given a brand new camera to use while strolling through the local Oceanside Farmers Market. Chef Chris Ivens-Brown, Eurest’s Vice President of Culinary Development, led the walkthrough of the market and prepared a seasonal beachside lunch and an epic dinner for the bloggers.

In addition to many other special treats from Sony, each blogger was given a copy of Chef Chris’ Planet to Plate book, which was created for the event and contained the recipes and photos of each dish. The book also included information on how local Californian foods were used throughout each of the day’s events.

Matt Parnell, Sony Public Relations Manager, said that Eurest exceeded all of his expectations.

“You guys accomplished what we wanted – to totally impress these food bloggers. The night

wasn’t even over and they were already posting photos and comments on their blogs.”

industry insight Chef Chris also made a presentation to 150 students at Sony’s adopted Orange Glen High School, where many of the students are transported in from the inner city. Culinary Program Director Brenda Umbro and the school’s Vice President Penny Parker said the students were thrilled to learn about the foodservice industry.

Manny Gomez, Eurest General Manager at Sony, plans to start a mentoring program with other managers and Chefs in the San Diego area to provide further insight to interested students.

“We were truly honored to have had an opportunity to be involved in the production of this event. I have never seen an event as beautiful as this,” Gomez says. “It was amazing.

The detail, quality and presentation were all cutting edge and the wine pairing was just phenomenal. We’re looking forward to Chef Chris’ next visit to Sony!”

“Each blogger was given a brand new Sony camera to use while strolling through the local Oceanside Farmers Market.”

22 elements • fall 2011

partnerships & services

ZIPTHRU SMARTPHONE makes nyc debut

Partnering for Success At Johnson & Johnson

Customers at the New York Stock Exchange recently had

Earlier this year, Eurest successfully transitioned 27 Johnson & Johnson

the opportunity to test Compass Group’s new smartphone

accounts in eight states and Puerto Rico.

app, which enables you to pre-order and pay for meals from wherever you are.

The sites, which comprised three company stores, two company kiosks, four child care centers and one executive dining center, featured over 150 office coffee stations, nearly

Orders, which can be placed from PCs, laptops and even

200 vending machines and four new Austin Grill Express venues. In total, more than 300

iPads, are pre-paid so all customers need to do is arrive at

associates from Eurest, Flik and Canteen partnered with 25 Johnson & Johnson clients in

the pick-up window, show their ID, take their bag and go!

managing the transition. The project went incredibly smoothly and the team was praised

The whole transaction takes less than 60 seconds.

for such a successful and well planned undertaking. “After what we’ve seen, we could

Staff were able to order items from the whole+sum wellness station as well as from the grill, deli, pizza and hot entrée

not imagine what it would be like to work with any other foodservice partner,” Johnson & Johnson management’s team said upon completion of the project.

stations. “Since the majority of traders are unable to leave their desk for extended periods of time, being able to order lunch from their phone and then just pick it up makes it easy and convenient for them,” says Bryce Cole, Lackmann General Manager of the Café.

The mobile ordering service can be used to order from other café menu stations and retail brands, including: • CrEATe™

Fresh Atmosphere at Visa CafÉ

• BYOB™

• whole+sum™

• 2Mato™

• Simply Puur™

The Metro 1 Café at the Foster City, CA campus of Visa recently received a fresh renovation, delivering an exciting new atmosphere to the Café as well

• MondoSubs™

• Outtakes™

as numerous features for an enhanced dining experience.

Since the renovation at the beginning of the year, the Eurest Café has enjoyed a

For more information on Zipthru Mobile Ordering or other

participation increase of around 10 percent while maintaining its pre-renovation check

Compass technology solutions, contact Compass Group at

average. The new look, which included a completely redesigned ceiling to allow more

704-328-4000 and ask for an FSS Field Service Manager.

natural light to flow into the dining area as well as the showcasing of Visa Card artwork from around the world, was supplemented with numerous additional features, including: • A Zipthru cashless Visa-based system • Grill ordering through a pager system • New Rise ‘n’ Dine breakfast menu • Coca-Cola’s popular new Freestyle drink fountain with more than 100 beverage options • whole+sum station • Full-service Starbucks Coffee bar open during the day • Chef’s Corner entrée station with daily options Patrons have praised the Café’s improved circulation, plentiful seating and pleasing aesthetic appearance. Three different seating zones accommodate any type of group or personal preference, from lunch meetings to a sports bar dining experience or even a distraction-free social dining area. All of the seating is mobile and can be reconfigured to accommodate a variety of social occasions.

fall 2011 • elements

23

WOLFGANG PUCK

ROCKs THE SENSES!

photos: Azzura Photography (except top right)

An exciting exclusive partnership brings the world-renowned Chefs and catering experience of Wolfgang Puck to the unique and innovative EMP Museum in Seattle.

W

olfgang Puck Catering (WPC) has been named the exclusive caterer for the EMP Museum in Seattle, WA. The prime destination in the Seattle area to experience music, science fiction and pop culture, the massive 140,000 sq. ft.

Frank O. Gehry-designed building houses an array of magnificent event spaces, including an outdoor plaza featuring astounding view of the Space Needle. The museum’s interior houses numerous striking event spaces as well as the world’s largest HD LED video screen.

“The intersection of two organizations focused on creative evolution provides an exciting and unique opportunity for events,” states Carl Schuster, CEO of Wolfgang Puck Catering. “The Seattle market is an incredible resource, enabling our chefs to showcase their talents.”

EMP opened in 2000 and has since become one of Seattle’s most recognized nonprofit arts and cultural organizations as well as a popular attraction for visitors.

5

ways to blaze a trail in catering Combining various departments and central-

izing the catering experience, Microsoft Meeting Solutions

EMP dishes will feature fresh, seasonal ingredients and cage-free, oceanfriendly, and humanely-treated proteins.

1. A One-Stop-Shop Solution

(MMS) – a one-stop-shop that

Until recently, ordering catering

combines conference planning,

in Culinary Excellence

and planning events at Microsoft

audio visual and catering services

Led by Microsoft District

was a tedious task. Three differ-

into a seamless, single point

Chef Craig Tarrant, the new

ent ordering tools, a variety of

of contact.

Culinary Guild manages ethnic

event planners and four separate

The new division not only

2. A Shining Example

concepts, seasonal menus,

catering teams each with varying

merged the four catering teams,

local purchasing, dietary needs,

menus created confusion.

but also supports event ser-

custom menus as well as continuous culinary improvement.

has increased catering sales,

After reviewing customer

vices, including meeting space,

improved customer loyalty,

feedback, Compass Group and

furniture, AV support and even

Microsoft Real Estate and Facili-

podcasting, becoming a single

MMS event planners who then

ties (RE&F) partnered to develop

dedicated planning management

work directly with customers to

Microsoft Meeting Solutions

all event logistics.

create specialized catering styles

and completely re-invigorated the Microsoft catering brand.

24 elements • fall 2011

The guild communicates with

partnerships & services

wEBTRITION UPDATES

Pencil Partnership With help of Executive Vice

Webtrition unveiled!

President Charles LaMonica,

Webtrition, Compass Group’s proprietary online ingredient,

Restaurant Associates (RA)

recipe and menu management solution, was recently unveiled

has partnered with the Pencil

to positive acclaim at the the National Institutes of Health (NIH).

Partnership’s Principal For A Day

The Affordable Care and Patient Protection Act of 2010

and Guest Reader program at

mandated far more extensive nutritional labeling and information

P.S. 330 in New York.

availability in facilities operated by companies with over 20 units.

LaMonica was the Principal For A Day and recruited Marc Scheuer, Julie

As soon as NIH was aware of this new requirement, they engaged

Sajda, Gina Zimmer, Vicki Rosen and Heather Eaton as Guest Readers.

Compass Group’s divisional, regional and on-site teams to begin

The group read their favorite childhood story to a class of kindergarten

planning for the implementation of Webtrition. A rigorous timeline

students. Central Catering Kitchen provided breakfast for the volunteers

was developed to ensure completion of the project with accurate

and teachers while RA’s client at Random House Publishing, Mariella Molly,

information. The unveiling of Webtrition serves as a reminder

generously donated 450 books for the children to use in both the class-

of the importance that proper nutrition plays in keeping us all

room and at home. The Pencil Partnership’s goal is to build and support

healthy and productive.

customized relationships between business leaders and principals to inspire innovation and transform public schools.

MENU MANAGEMENT just A CLICK AWAY

A CUSTOMIZED Vending Experience

When Compass Group’s newly designed dining websites are integrated with Webtrition, Compass’ proprietary

Utilizing a revolutionary and comprehensive

menu management and nutrition program, customers

new technology program, Canteen has rolled out

have convenient access to a wide range of up-to-date

a new vending platform that caters to the ever-

information about your dining center, including:

changing needs of specific customers.

• Easy access to dining-center related resources

Canteen, Compass Group’s Vending Sector, has been

• Daily and weekly menus

developing a new Dynamic Customization program,

• Links to catering ordering and other resources

which utilizes SKU technology to customize vending

• Easy online access to nutrition information*

product offerings based on the demographics, sales history

• Customized nutrition reporting*

and regionalized preferences of its customers. In addition to the

* only available to locations using Webtrition.

new customization technology, Canteen is also introducing machines that accept debit and credit cards. Scheduled for 2012, a mobile app from Canteen will allow customers to use their smartphones to access nutritional information and a machine locator.

for individual events. Recent

logo is displayed in all promotion-

ships, enhancing Event Planner

By creating an identity on

menu development projects have

al materials and communications.

sales skills, and increasing market

OfficeTalk – Microsoft’s employ-

share capture. The Customer

ee social networking site – MMS

included a new breakfast menu,

Brands were also incorporated

a holiday promotional menu and

into the catering menus and have

Advocate conducts focus groups

was able to generate interest

the re-launch of the pizza brand.

been key to driving customer

and menu tastings, and also

by posting a selection of special

loyalty and enhancing variety.

spearheads competitive analyses

offers, info and menu links.

and meets with the Event

The team also hosted active

Planners and culinary team to

menu sampling events. The

3. Creating and Maintaining Beloved Brands

4. New Levels of Customer

Compass Group worked with

Satisfaction

ensure cohesive communication

new pizza brand was promoted

Microsoft RE&F Communication

MMS added a Customer Advo-

between customers and staff.

using magnetic fleet signage

to create a recognizable brand

cate to the team, whose goal is

image that would align with the

to support sales growth by

5. Get Innovative with

existing RE&F branding. The new

developing customer relation-

your Catering Marketing

and social medial posts to give customers clues on where they could find free pizza!

fall 2011 • elements

25

partnerships & services quick bites

Eurest Team serves thousands on GE Family Day More than 7,500 GE associates and family members showed up at the company’s Lynn, MA site to experience GE Family Day. The event featured hot air balloon rides and many children’s activities.

Serving more than 3,500 breakfasts, amazing lunches and health bars, a Eurest team of over 100 associates worked throughout the week to ensure the event was a huge success. In total, some 1,400 lbs of beef tips, 3,200 pieces of whole fruit, 1,000 lbs of pulled chicken and more than 10,000 hamburgers and hot dogs were served.

Eurest Airport Lounges Receive Top Recognition Three Eurest-managed facilities are highlighted in Frommer’s Travel Guides definitive list of the USA’s top-10 airport lounges.

eBay Joins GSI Commerce In celebration of the new partnership between California-based

Oneworld

Terrace Lounge

Presidents Club

Los Angles Int’l Airport

Seattle-Tacoma Airport

Houston George Bush

A collaboration between

The Terrace Lounge has been

Qantas, British Airways and

operated by Eurest since its

Operated by Continental

Cathay Pacific, Oneworld is

2001 opening. Subsidized by

Airlines, the 26,000 sq. ft.

open from 6:30 a.m. to 1 a.m.

British Airways, the lounge

Presidents Club lounge, which

seven days a week and features

serves up to 100 people per

serves 2,000 people per day,

a relaxing bar, 42- and 52-inch

flight, seven days a week.

exudes Texan charm with dark

plasma televisions equipped

“We want our customers to

wood, leather and many mod-

with DirecTV, zoned music

have the feeling of being in a

ern accoutrements. “It’s our

programmed by Prescriptive

prestigious environment,” says

focus on service that makes us

Music, nine showers and inter-

Manager Michael Workman.

ten notches above everybody

net café-style work stations

“Our staff works around the

else,” says General Manager

and buffet areas.

clock to make that happen.”

Kenneth Farrar.

Intercontinental Airport

eBay and Philadelphia-based GSI Commerce, Eurest hosted a welcoming party for the joint company.

For the occasion, each company wanted a regional menu that represented its home location.

The Eurest team, led by District Chef Gregg Pearson and Head Chef at GSI Commerce Chef Matthew Vesci, created two menus with dishes from both California and Pennsylvania, including a display of cupcakes in the shape of the eBay logo (above.) The event was attended by over 850 associates and received unanimous acclaim.

26 elements • fall 2011

let’s meet IN DALLAS! Conveniently located on the outskirts of the Dallas-Fort Worth Metroplex, the 40,000 sq. ft.

Infomart is one of Dallas’ premier venues. The perfect location for a sales meeting, training event or a holiday party, The Conference Center at Infomart features two large ballrooms with a grand view of downtown Dallas, and 12 meeting rooms that overlook the Atrium’s Italian crystal fountain. The exclusive

Wolfgang Puck Catering Expands Presence in the Capital

caterer, Eurest provides a range of

Wolfgang Puck Catering (WPC) has been named

of the Potomac River and the Washington D.C.

dining options, from a beverage

the exclusive caterer for The Sunset Room event

skyline. The Sunset Room, which is currently being

service to continental breakfasts to

venue at National Harbor, Washington D.C..

remodeled, will host convention groups, local

three-course plated meals.

A premiere lifestyle destination bringing togeth-

gatherings and memorable social occasions.

er recreation, work, living and entertainment on

WPC looks forward to managing the highly

a magnificent panoramic waterfront location, the

preferred event spaced with a magical combination

National Harbor (above) offers spectacular views

of ambiance, cuisine and service.

Think You Know Wine & Spirits?

Green Summit

Restaurant

The third Annual Zone 2 Green

Associates’ (RA)

Summit was held at SEI, Oaks, PA,

new Wine & Spirits

bringing together eco-friendly prac-

eurest takes Philips Vendor Day to the next level

Consulting Service

tices, cocktails and hors d’oeuvres.

provides custom-

This year’s summit, hosted by Maggie

ized training and

Fisher, Regional Vice President of the

Philips’ annual Vendor Day has

education for clients

Delaware Valley Region of Eurest,

traditionally been hosted at an

and associates.

featured keynote speaker Dan Cassidy,

off-site location, but the company

Spearheaded

decided to stage the 2010 event

by Thierry Pradines

and Site Operations group at Johnson

at its corporate headquarters in

(right), RA’s

& Johnson. Dan shared J&J’s best

Andover, MA, and asked Eurest to

Director of Wine

practices on several topics, including

provide catering services. Over two

& Spirits, the consult-

solar energy, recycling and conserva-

days, the Eurest team prepared

ing service’s seminars can be conducted at client premises

tion. Deanne Brandstetter, Compass

and served a Greek salad with beef,

and tailored to fit any group. Wine seminars range from

Group’s Vice President of Wellness

chicken or lamb, beef tenderloin,

formal classroom-style instruction to carefully catered

and Nutrition, shared how incorporat-

seafood, hors d’oeuvres and

cocktail parties to interactive wine challenges.

ing Balance can help achieve CSR

Energy Manager for the Workplace

house-made desserts. Boxed lunches were also provided to visitors with tight travel schedules.

A huge success, Eurest has already been asked to host the 2011 event.

goals. SEI’s Green Team then gave an The service also provides staff training for management,

update on how its “Green Journey”

sommeliers, wait staff and bartenders. Classes include:

has been successful over the years.

• Wine & Spirits List Selection

• Senior Executive Coaching (for execu-

• Cocktail Selection

tives responsible for

• Cellar Management

entertaining clients

• Cost Control

and associates.)

To learn more about this exciting new service, go to: www.rawineandspirits.com.

“The many benefits of using Compass Group rather than a local company to provide catering services include convenience, higher quality food and service, reliability and cost efficiency.�

compass & catering

Catering TO ALL TASTES

Whether it’s providing a sandwich selection for a small departmental lunch, or Kumamoto oysters for several thousand guests at the Academy Awards, Compass Group has the experience and expertise to meet your catering needs.

O

lunch to several hundred people a day at a large corporate campus and, at the same time, cater a small meeting for five people, an event for several thousand invited guests, or an at-home specialty dinner party. No request is too small or too grand.”

The benefits of using Compass Group’s campus-based Chefs rather than a local company to provide catering services are numerous and include convenience, higher quality food and service, reliability and cost efficiency.

“We pride ourselves on providing a nutritious lunch for a small meeting just as much as we do a special Holiday catering event for a hundred guests,” says Ivens-Brown. “We are excited about our current and upcoming holiday catering programs, and we plan to take an aggressive and strategic approach in promoting them to our clients and customers.”

Given the diversity of the tastes and flavor profiles of its customers, and the many food s

n any given day, thousands – if not millions – of people across the country will walk into a Compass Group-operated café, restaurant or bistro at lunchtime and sit down to enjoy an exciting, flavorful and nutritious meal prepared by a team of skilled Chefs and foodservice professionals.

Then, not realizing that they have a team of Compass Group culinary experts in their own building who can meet all of their catering needs, those very same associates will sometimes head back to their offices, pick up the phone and call an outside vendor to cater their next event, working lunch, banquet or conference.

“Food – it’s what Compass does best. And what better way to make your event spectacular than to partner with our creative Chefs who have the expertise, experience and know-how to bring it all together,” says Chris Ivens-Brown, Eurest’s Vice President, Culinary Development. “We can serve

fall 2011 • elements

29

“Every Compass menu is custom designed to fit both the season and our client’s needs with food that is skillfully created”

preferences throughout the wide range of Compass operated business and industry accounts across the country, delivering a “one solution fits all” catering program is both impractical and unrealistic. Compass has instead opted to develop a series of core regional and seasonal menus built around key parameters that its individual operations can customize to meet the needs of their clients, while still adhering to their local food buying guidelines.

Compass Group offers catering services with seasonal menus that highlight locally sourced ingredients. In support of the viability of the mid-sized American family farmer and local communities, Compass promotes buying and eating locally. Every menu is custom designed

to fit both the season and our client’s needs with food that is skillfully created.

“Although we can create it, we don’t believe that many of our customers are looking for exotic or fancy foods like tapas, canapés, steak tartare or ceviche for their catered lunches – especially in the current economic climate,” Ivens-Brown says.

“More than anything else, we believe our customers are looking for quality, convenience and consistency, so that’s where we are going to focus most of our attention from a menu engineering standpoint.”

Compass plans to awaken the senses this Holiday season and bring more awareness to its many catering programs. Here is a summary of the new Compass Group catering initiatives planned for 2012 and beyond. e

compass catering:

success stories LACKMANN HOSTS special NYSE event In April, Lackmann Culinary Services hosted a special event for the Society for Foodservice Management (SFM) and VIP clients at The New York Stock Exchange. SFM executives and

VIP clients were treated to a sustainable lunch buffet, which included Violet Farms guinea hen, wine glazed, line-caught black cod with sweet soy, spiked Asian long beans and ginger coconut sticky rice. At the evening cocktail event, attendees were treated to a custom menu created by Regional Executive Chef Kenneth Scotland and General Manager Bryce Cole, featuring Kobe beef strip loin and rib eye seared and seasoned on hot Himalayan

30 elements • FALL 2011

rock salt with thin sliced uzo spiked hamachi, crunchy kim chi waikame seaweed salad and chai tea soba noodles station.

FLUOR ReachES New Heights In previous years, engineering consultancy firm Fluor has always outsourced its annual Holiday Lunch but, in 2010, Eurest was asked to prepare and serve the meal for 75 people. “The meal was prepared and served to perfection,” says Eurest

District Manager R.T. Wargo.

“Everyone went above and beyond to make sure that Eurest shined with every detail.”

Fluor’s Adrian Kirk told the team that everyone had raved about the entire meal. “The quality and consistency of each dish was amazing, especially considering the number of people served. I was at the back of the line and the temperature of everything was just right. The tenderness and flavor of the prime rib were excellent.”

light up blue gala Eurest Foodservice Director Christina Wessner and Executive Chef Glenn Marshall Batten together with the TIAA CREFF Café Team provided great service at the inaugural “Light up Blue” Gala Event in

compass & catering

CATERING BY COMPASS Highlight’s of the company’s key catering programs, services and capabilities.

Compass Group

Eurest

Meeting Well

Yes We Cater

Meeting Well is a program created, managed and trademarked by the American Cancer Society (ACS) to encourage a healthier workplace.

The ACS has developed guidelines, suggestions and tips to plan healthy meetings and events by promoting more nutritious meals and snacks.

Collateral created to drive catering sales, Yes We Cater incorporates a selection of seasonal special items, including deli dishes, hot buffets, salads, snacks, sandwiches, sliders, pizzas and beverages.

Home for the Holidays Offering the convenience of on-site shopping, Home for the Holidays provides a selection of Sara Lee take-home pies. All pies are already thoroughly cooked, so all you need to do is reheat and enjoy!

Feast

aid of the Autism Speaks charity.

A scintillating menu featured hor-d’oeuvres of Maryland crab cakes with spicy roasted pepper dip, tomato basil soup shots with fresh mozzarella and chicken satay with a spicy apricot smear. Guests were then treated to a sit-down menu of duet entrées, including grilled petit filet mignon with spicy shiitake mushroom demi glace and a cast iron seared pepper and dill sea bass with a march de vin prawn sauce.

The whole+sum catering menu items provide customers with healthy meal options and the perfect balance of vegetables, whole grains and protein. The customizable meals, each with 600 or fewer calories, feature Middle Eastern, Mediterranean, Latin American and Asian cuisines, along with American favorites.

ZipThru Catering Delivering on the Zipthru promise of quick and convenient ordering, Zipthru Catering is an online food ordering system that enables authorized users to plan and manage a wide range of catered events from their office computer.

Teva Team’s recordbreaking service The Eurest team at Teva Pharmaceuticals in Forest, VA recently held a spaghetti dinner for 650 people to celebrate the company’s achievement of an 85 percent product delivery quota. The team fed the entire plant across three shifts. The challenge for Eurest was that the request was received at 10 a.m. on March 17 and the event was to take place the next morning, beginning at 4 a.m.

The original plan was to have a pizza party, which would have required cooking some 200 pizzas. However, using just one single-stack oven, it would have taken the foodservice team some eight hours to cook all of the pizzas. Not wanting to let the client and the employees down, the Eurest team suggested a spaghetti dinner instead. “The client loved the event and was very impressed that we pulled it off with such short notice,” Ledbetter says.

Holiday Marketplace The Holiday Marketplace program enables customers to enjoy a catered meal in the office and/or take dishes such as platters, pies, sandwiches and cookies home to enjoy with family and friends.

Lackmann Catering at the Next Level With venues, ranging from classic elegance to conferences, Lackmann Culinary Services (LCS) provides the highest level of catering options, tailoring each menu to fit your needs.

s

A classic holiday promotion complete with a main course of turkey or ham, Holiday Feast comes with a selection of complementing home made sides. There is also a traditional catering menu, recipes from EatingWell for dishes under 500 calories and sandwich recipes.

whole+sum Catering

GMAC rising Eurest at GMAC in Fort Washington, PA has increased catering sales this year by 55 percent. Increased catering needs onsite have boosted sales and expanded exposure for the catering services available at the site. Customers are impressed by the excellent service and top quality food selections and options, including site-wide picnics, Chinese dinners, hors d’oeuvres parties and standard catering events.

Chef Dennis Shannon (above) is always looking to improve each event and the customers love the special attention they receive from the whole team.

fall 2011 • elements

31

FLIK Holiday Catering Continually changing the variety, quality and presentation of catered items is an integral part of the success of any catering program. FLIK’s Holiday Catering menu features seasonal items that includes breakfast bites, sandwiches and healthy snacks.

No Frills Created for clients looking to offer a budget-priced catering experience, FLIK’s No Frills program features a selection of simple menu items, including donuts, bagels, fruit platters

and yogurt options for breakfast, traditional lunch like meatloaf and chicken vindaloo, plus a selection of bottled waters, sodas and coffees.

Restaurant Associates

Design Awards Gala, HBO movie premieres for John Adams and The Flight of the Conchords, The Kennedy Center Honors and First Lady Laura Bush’s Global Literacy event.

Wolfgang Puck catering

Holiday Catering Catering by Restaurant Associates (RA) is one of the premier caterers for corporate, social and fund raising events. The company caters many events for the luxury goods, fashion, movie and cosmetic industries.

Recent events include the National

Wolfgang Puck sets the standard for catering and event planning, providing restaurant-quality cuisine, flawless service and creative flair.

All event menus are customized using seasonal ingredients that are sustainable and ethically raised.

compass catering:

success stories

secret santa comes to the rescue While participating in the Home for the Holidays promotion, Moore Business Forums’

Michael Lewis was looking for ways to generate additional catering sales for Eurest. Since many clients have decided not to host Holiday parties due to the challenging economy, Michael started “The 12 Days of Christmas,” which enables employers to reward staff with “Secret Santa” options instead of a holiday party. Cupcakes, brownies, cookies and chocolate dipped pretzels are just some of the offers that can be ordered from the bakery.

32 elements • FALL 2011

Going Above and Beyond at Zimmer Hosting festive and successful Holiday events requires a great deal of planning and preparation. However, despite a last-minute change of date, the team at Zimmer was able to pull off a stellar holiday meal for 1,900 guests. Originally planned for early December, the party was moved to immediately after the Thanksgiving Holiday weekend in November. Several associates changed their travel

plans in order to help prepare for the event. Bonnie Flannery, General Manager at Zimmer, said of her team, “We all make sacrifices for our jobs, but to give up a four-day weekend to put the needs of our client first says a lot about my team.”

In addition, gingerbread houses were created and displayed with great attention to detail by Chef Manager Mike Castle. The decorations were described by customers as ‘fantastic.’

Not only did the Eurest team act quickly to ensure that everything was ready for the event, they were also asked to cook 30 20-lb turkeys on very short notice for a group that planned on feeding the homeless.

The team received praise from Administrator Cindy Taylor.

“This Eurest team has always provided an excellent experience for our holiday lunches, but this year it was exceptional!

The efforts were noticed and very much appreciated.”

compass & catering

getting “social” with catering Steven Sexauer q & a

How Steven Sexauer, General Manager at CalSTRS in West Sacramento, CA, is using tools like Facebook and Twitter to drive catering sales at his Waterfront Café.

elements How have you developed the catering business at CalSTRS during your first year at Eurest?

Steven Sexauer: When I joined the company, I quickly realized that we needed more innovative marketing. We serve some 900 associates here and we are also open to the public, so we have a significant group of people to talk to, but our only communication piece was a brochure. I felt that a social media presence would enable us to talk with our customers, so we created a Facebook page and a Twitter account.

Eurest General Manager, CalSTRS

to the page. We also include a selection our personal favorites – we call them “foodies” – so people who are into food can visit our page, see those links and find out what our team is interested in, what inspires us and what we’re passionate about.

remember that you can’t just post content and then expect to have thousands of fans overnight. You have to develop tactics that drive traffic. For example, we organized a catering fair in May and invited the CalSTRS staff that ordered catering services. The front table was set up with a computer highlighting our Facebook and Twitter pages. We encouraged each visitor to sign up to receive updates.

we joined our local Chamber of Commerce. We were then able to link our online presence to the Chamber’s membership network.

e How did you start out?

SS: We started out simply by posting our Café menu together with other smaller pieces of information, including details of our catering specials. Every morning, I would come in to the office early, update the page and just remind people that we are here!

e What are the challenges, if any, of implementing a social media plan?

SS: One of the challenges at the CalSTRS building is that Websites like Facebook are blocked. So we constantly have to remind people to check out the page either at home or on their smartphone.

One thing in our favor, however, is that the Café is open to the public. It’s a thriving community and we have worked hard to become part of that community.

e Can you give us a specific example of how social media has generated additional business?

SS: Very shortly after we joined the local Chamber, one of our contacts attended our catering fair after receiving an invitation sent via Twitter. He has since booked a couple of events with Eurest and has introduced us to his own network. Marketing to the wider business community using Facebook and Twitter has resulted in additional pieces of business.

e How do you drive traffic to the CalSTRS Waterfront Café Facebook page?

SS: With social media platforms like Facebook it’s important to

e What other tactics have you used to generate awareness of Eurest’s catering services?

SS: Because we wanted to reach people outside of our building,

e What is the most powerful content that keeps people coming back to your Facebook page?

SS: We photograph all of our catered events and post them

Recipe for Catering Success at Amway Amway’s Global Headquarters in Michigan has witnessed unprecedented catering growth during the past two years.

Eurest catering sales increased by 18 percent in 2010 and by an

additional 20 percent in 2011.

When asked to reveal the secret to the account’s success, Manager Rick Nelson pointed to several things. Early in 2010, catering manager Gig Hunter joined the Amway team.

Working with Chef Ed Geiger, she enhanced presentation style, attention to detail and customer service. At the same time, a successful catering expo showcased a new menu and provided a platform to launch the new catering sales strategy.

e What advice would you give Compass Group managers contemplating using social media?

SS: First, I would say that you have to work hard and be patient.

Social media success doesn’t happen instantly and you have to be prepared to work hard to build meaningful dialogue with customers and your network. Second, don’t be afraid to experiment.

These days, we have so many different ways of delivering information to people – from Twitter to Facebook to Evites to smartphone apps to text messages to emails.

However, the number one ingredient for success in the online world is to present yourself as part of the community. Social media is about building conversations that develop into relationships that eventually result in business.

You can’t force it!

Give Thanks… With Cookie plates

Cookie Class creates extra revenue!

After seeing a lot of Eurest catering business at Verizon being given to outside vendors, Brian Soderquist and his team began handing out “Thank You” Cookie Plates” to the company’s catering administrators. After doing this, they started to receive more catering orders. The team now gets the majority of the catering business in the building. The clients really feel special and appreci-

Mary Marrer at Mutual of Omaha created a special “Home for the Holidays Cookie Class” that ended up generating some $3.5k in additional sales for her Eurest account. Cookie baking recipes and other handouts were given to participants. The innovative program helped elevate the traditionally soft sales of a holiday month and put catering employees to work.

ate the attention. Verizon also loves the idea and has asked that this practice be rolled out at all Verizon accounts with immediate effect.

fall 2011 • elements

33

elements

recipes section

Holiday Specials With A

Touch of Flair!

T Chef Chris Ivens-Brown Eurest Vice President of Culinary Development

of course, you can’t go wrong with peppermint chocolate brownies – whatever the occasion!

However, while we will be introducing you to cuts of meat and seafood that you perhaps wouldn’t usually reach for on the shelves at this time of year, we have strived to ensure that all of our recommended ingredients are readily available, affordable and easily accessible.

Whether you’re cooking a cozy meal for two or planning an extravagent homecoming for the whole family, the following dishes are an exciting and flavorful alternative to some of the more traditional and expected Holiday cuisine.

he Holidays traditionally are a time for families and friends to come together to relax and to share laughs, good times and wholesome, flavorful food – prime cuts of turkey and ham, succulent vegetables and delicious home-made pies and sides – the recipes for which have often been passed down through several generations.

Our recipe theme for this issue of Elements is traditional Holiday-style dining with a touch of flair and excitement. For example, we’ve added Porcini mushrooms and blue cheese to good old-fashioned macaroni to create a mac and cheese for grown-ups that literally bursts at the seams with flavor. At the same time, our Ahi tuna and beets tartar is a compelling contrast of colors and textures enhanced with exotic splashes of tabasco and soy sauces. And,

And, who knows, cinnamon spiced rice pudding and freshly poached pear, or braised cabbage with bacon and chili just might become your new Holiday favorites!

the chef’s favorites

s

“The combination of the mushrooms and blue cheese is exquisite. It’s mac and cheese for grown-ups!”

s

Blue cheese and Porcini mushroom macaroni

34 elements • fall 2011

“An amazing contrast in flavor, presentation, texture and taste, rice pudding can be partnered with any fruit.”

Cinnamon spiced rice pudding with a freshly poached pear

elements

fall 2011 Recipes holiday

Shrimp and Peanut Salad

8 Servings

Ingredients

chef’s notes

6 small Heads of Endive

Method 1. Remove any discolored

1 bunch of Scallions

Wait until the last minute

outside leaves from the endive.

to add the dressing so that

6 oz of Snap Peas, washed

Halve lengthways and then cut

the salad does not become

4 oz of Fresh Ginger Root, peeled

each half into six thin slices. Place

too watery. Also, pan-fried

endive slices in a large bowl.

chicken or pork can be used

4 ea Garlic Cloves, thinly sliced

Cut the scallions into thin slices.

to replace the shrimp.

4 ea Limes, juiced and zested

Shred the snap peas lengthways.

4 tbsp Clear Honey

Thinly slice the ginger and cut

2 tbsp Toasted Sesame Oil

into fine strands. Toss endive,

Salt & Pepper, to taste

scallions, snap peas and ginger

1 lb Cooked Shrimp, peeled

together with the garlic.

2 oz Roasted Large Peanuts, shelled

2. For the dressing, mix the lime zest and juice, honey, sesame oil and seasoning together in a bowl.

3. To serve, mix the shrimp with the salad and toss in the dressing. Scatter with peanuts and serve.

elements

fall 2011 Recipes holiday

Wahoo Saltimbocca with Linguine and Sage

4 Servings

Ingredients

salt.) Lay fish in the middle of a

another ounce of butter. When

1 lb Wahoo Filet

piece of prosciutto. Lay a sage

foaming, add the lemon zest,

Black Pepper, to season

leaf on top of the fish, roll up the

lemon juice, parsley and capers

4 ea Thin Slices Prosciutto

fish with the prosciutto and dust

and cook for 30 seconds. Throw

16 Fresh Sage leaves

with seasoned flour. Secure with a

pasta into the frying pan. Toss and

2 oz Seasoned Flour, for dusting

cocktail skewer. Cover and chill.

coat with lemon butter. Season with salt and pepper.

3 tbsp Oil 12 oz Dried Linguine

2. Fry remaining sage leaves in a

3 oz Unsalted Butter

little hot oil for about a minute, or

4. To serve, wind pasta around a

Zest of ½ Lemon

until they turn translucent. Drain

roasting fork to form four barrels.

Juice of ½ Lemon

on a paper towel. Bring large pan

Place a barrel on each plate, set a

3 tbsp Fresh Flat Leaf Parsley

of salted water to boil. Add a few

piece of saltimbocca next to it and

2 tbsp Capers

drops of olive oil. Throw in the

top with crispy sage leaves. Serve

Salt & Pepper to taste

linguine and cook until al dente.

with fresh lemon wedges and an arugula salad tossed in lemon oil.

Lemon Wedges to serve 12 oz Arugula, washed

3. While pasta is cooking, heat a

2 oz Lemon Oil

frying pan and add an ounce of butter. As the butter foams, add

chef’s notes The wahoo can be replaced with

Method 1. Slice wahoo into four pieces.

the fish and cook each side for two to four minutes. Once the fish is

bass, black cod or other firm fish.

Season with a little black pepper

cooked, discard bits in the butter

Make sustainable choices based

(the prosciutto will add enough

using a slotted spoon then add

on the monterey bay guidelines.

yellow tail tuna, mahi, pompano,

elements

fall 2011 Recipes holiday

Ahi Tuna and Beet Tartar

4 Servings

Ingredients 10 oz Beets, yellow or red, without greens

Method 1. Preheat oven to 325F.

3. Just before serving, add

Wash the beets and wrap in

orange segments and chives

12 oz Center Cut Ahi Tuna (Yellow Tail or Black Fin)

foil and bake for 1 ½ hours or

to the beet and tuna mixture.

½ Cup pickled Daikon or Jicama, small dice

until easily pierced with a knife.

Wait to add the dressing until

Carefully remove the beets from

last minute to prevent cooking

the foil and cool until you can

the tuna. Garnish with some

handle them. Peel and cut the

deep fried scallion ends or

beets into ½ inch dice.

even fried beet leaves.

2 Shallots, finely chopped 2 Oranges, segmented 1 tbsp Chives, finely chopped 4 ea Scallion ends or Beet Leaves, deep fried, for garnish

Place beets into a medium bowl and set aside to cool.

2. Trim blood lines and visible

Dressing:

¼ Cup Extra Virgin Olive Oil 2 tbsp Soy Sauce 1 tbsp Fresh Lemon Juice Sea Salt 1 Dash Tabasco Sauce

the pickled daikon, shallots,

sinew from tuna and cut into half-inch dice. To get a better cut on the tuna, place in a freezer

chef’s notes To make your own pickled daikon or jicama, mix 1 1/2 lb diced daikon, 1 tbsp kosher salt, 1/4 cup rice vinegar, 3 tbsp sugar and 1 tbsp very

for a few minutes. Add the tuna

thin matchsticks of peeled

to the beets. For the dressing,

ginger. Place in airtight con-

whisk ingredients together

tainer and chill for 12 hours.

and set aside.

elements

fall 2011 Recipes holiday

Beer Braised Chicken and Mushroom Sauce

4 Servings

Ingredients 3 ½ Lb Free-range Corn Fed Whole Chicken

Method 1. Heat the oven to 425F. Put

minutes. Pour in the brandy

chicken on its side in an enam-

pan to deglaze.

1 tbsp Olive Oil

eled cast-iron pan with a little

1 tbsp Butter

olive oil and butter and roast for

3. When sauce is almost

1 bottle Beer, preferably bitter

about 40 minutes. Baste the bird

reduced, pour in the remain-

several times with ½ the beer

ing beer and brown sugar and

1 tbsp Butter

during cooking, turning it on its

reduce by half. Add cream and

2 oz Shallot, fine chop

other side and finally on its back,

reduce again to a light sauce

8 oz Button/Brown Cup Mushrooms, sliced

breast upwards. When cooked,

consistency. Whisk in 4 tbsp of butter cut into small pieces.

1-½ tbsp Brandy

transfer the chicken onto a plate, breast down so that the juices

Season to taste. Carve chicken

permeate the meat while it rests.

and add to the reduced sauce.

1 tsp Brown Sugar 7 oz Double Cream 4 tbsp Butter Salt & Pepper

2. Discard the fat from the roasting pan and add a knob of butter. Place over low heat and sweat the shallots until trans-

and scrape the bottom of the

chef’s notes A great additional side is brussels sprouts purée.

Simply boil the brussels

lucent, stirring with a wooden

sprouts and then drain.

spoon. Add the mushrooms

Purée in a blender with warm

and cook for a further three

cream, salt and pepper.

elements

fall 2011 Recipes holiday

Blue Cheese and Porcini Mushroom Macaroni

4 Servings as a side dish

Ingredients 9 oz Dried Macaroni Sea Salt 1 tbsp Olive Oil 1 ea Shallot 1 ea Garlic Clove 4 oz Mushrooms, Porcini, Portobella or Mixed Wild 4 tbsp Butter ¾ Cup Heavy Cream 4 oz Blue Cheese Salt and Pepper, to taste 2 oz Parmesan, grated 1 tbsp Breadcrumbs 2 tbsp Chives, chopped

chef’s notes

Method 1. Preheat oven to 375F. Boil the

Peeling and washing,

macaroni in boiling salted water.

when dealing with fresh

Refresh in an ice bath then toss

mushrooms, is not recom-

in a splash of olive oil. Finely

mended. The best way to

chop the shallots and garlic.

clean mushrooms is to wipe

Sauté the mushrooms, garlic and shallots with the butter

them with a clean towel to brush off any dirt.

and cream set aside.

2. Boil the heavy cream and stir in half the blue cheese.

Meanwhile, mix the pasta with the mushroom mixture and toss with the blue cheese-blended cream. Season and spoon into individual ovenproof dishes or one big dish. Sprinkle with remaining crumbled blue cheese, parmesan and breadcrumbs.

Bake for four to five minutes until the top has browned.

Garnish with chives. Serve hot.

elements

fall 2011 Recipes holiday

Braised Cabbage with Bacon and Chili

8 Servings

Ingredients

chef’s notes

1 Large Savoy Cabbage

Method 1. Quarter the cabbage,

4 tbsp Olive Oil

Bacon, especially smoked,

discarding the outer leaves.

gives great flavor to vegeta-

6 oz Pancetta or Applewood Smoked Bacon, cut into Lardons

Cut away the core and slice

bles. Any leftover cabbage can

very thinly.

be reused in an english dish

1 ea Garlic Clove, chopped

2. Heat the oil and add the

1ea Chili Pepper, crumbled and dried 1 ½ Cups of Water or Chicken Stock Black Pepper

called “bubble and squeak.”

bacon until caramelized.

Add the chopped garlic and chili pepper, and sauté for a few minutes until fragrant.

Add the cabbage and stir well.

Add the stock or water. Cover and cook for 15 to 20 minutes or until the liquid has evaporated and the cabbage has cooked.

Season with black pepper.

The dish is sautéed leftover cabbage or vegetables and roasted or boiled potatoes.

Simply sauté these ingredients together in a hot pan and serve as a side.

elements

fall 2011 Recipes holiday

Cinnamon Spiced Rice Pudding with Freshly Poached Pear Ingredients

10 Servings

is smooth and color is golden

3 Cup Half & Half

Method 1. To make the rice pudding,

6 ea Star Anise

wrap star anise, cinnamon sticks

2 ea Cinnamon Sticks

and cardamom seeds in cheese-

3. To make the poached pears,

8 ea Cardamom Seeds

cloth and tie with butcher’s twine.

boil the ingredients for the jus

9 oz White Rice, washed

Bring half & half and wrapped

and pass through a sieve.

2 oz Butter

spices to a boil. Add washed

Reduce the liquid by half.

6 oz Sugar

rice and slowly return to a boil,

Turn heat to a slow simmer.

then simmer for 30 minutes until

Place peeled pears in poaching

Caramel:

tender. Combine melted butter

liquid one at a time and let

8 Qt Water

and sugar. Temper with rice

simmer gently for about 10 – 15

2 Lb Sugar

mixture and remove spice pack.

minutes. Test for doneness

Return to pan over low heat until

with a small pairing knife. Pear

Jus:

thickened and rice is cooked, but

should be tender, not mushy.

1 Qt Red Wine

not mushy. Remove and cool.

Remove pears and set aside.

brown. Turn off heat and let cool.

14 oz Sugar

elements

1 ea Banana, peeled

2. To make the caramel, use

3. Place spoonful of caramel

2 ea Oranges, sliced

a sturdy large pot or pan that

on a plate, placing the pear

1 ea Lemon, sliced

won’t overflow. Heat the sugar

upright on top of the caramel.

1 ea Cinnamon stick

and water over moderate heat.

Drizzle remaining jus around

Ideally, the mixture should start

plate. In a ring or side dish,

10 ea Pears, peeled, stems on

to liquefy at the edge first, with

place the rice pudding, gar-

Ground Cinnamon, to garnish

perhaps a few bubbles near the

nished with ground cinnamon

Mint Leaves, to garnish

middle. Whisk gently until sauce

and a mint leaf.

Method 1. For the brownies, beat

2. For the frosting, melt choco-

1 Cup Sugar 4 ea Eggs

together the sugar and eggs,

a pan of hot water on low heat.

1 Cup Butter

making sure that the sugar is

Stir in butter, icing sugar, sour

1 tsp Vanilla

dissolved. Melt butter and whisk

cream and vanilla.

1 1/3 Cups Flour

into the eggs. Add vanilla.

Cover the brownies with the

12 oz Chocolate Chips

Sift flour and add butter and

frosting once they have cooled.

egg mix to the flour. Melt the

Sprinkle frosting with crushed

Frosting:

chocolate in a bowl over a pan

peppermint candies.

4 ½ oz Chocolate Chips

of hot water and then stir

Cut into perfect rectangles.

1 tbsp Butter

together all ingredients.

1 Cup Icing Sugar

Pour the mix into the prepared

¼ Cup Sour Cream

greased tin and bake in oven

1 tsp Vanilla

for 30 to 40 minutes at 350F.

fall 2011 Recipes holiday

Peppermint Fudge Brownies

Makes 96 Brownies

Ingredients

10 Red or Green Swirled Peppermint Candies, crushed

late in a double boiler or over

chef’s notes For additional mint flavor, substitute ¼ of the chocolate chips with mint chocolate chips.

Chickendipity emphasizes quality, simplicity and a world full of flavor starting with three types of tenders: a classic fried buttermilk tender, Buffalo style and a grilled marinated tender. Go out and discover your favorite by having your tenders on a hoagie roll, wrap, salad or enjoy with a choice of thirteen hand-crafted dipping sauces, such as the Sweet Hot Pineapple Chili or the Buffalo Blue sauce. Don’t let your tenders be lonely; our curly fries are great for dippin too.

If you feel you have a promising opportunity for Chickendipity, please contact Wallace “Buster” Johnston via email for information at: Wallace.Johnston@compass-usa.com

ToO HOT TAMALES JET TILA

TONY MANTUANO

robin rosenberg

JIMMY BANNOS

MARTIN YAN

Featuring nationally recognized celebrity chefs and culinary talents, Compass Group’s Celebrity Chef Series provides you with the opportunity to enjoy Celebrity Chef cuisine in your account, exclusively from Compass Group.

October 2011 Ed Brown November/December 2011 Tony Mantuano January/February 2012 Robin Rosenberg March 2012 Cary Neff May 2012 Too Hot Tamales June 2012 Martin Yan August 2012 Jet Tila

ED BROWN

October 2012 Jimmy Bannos

CARY NEFF