Elements: Spring 2011

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

volume 7 | issue 1 | spring 2011

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fresh new look!

GREAT superfood

recipes

Turbo-charge your menu with dishes that can help fight disease, lower cholesterol and even improve your mood!

the wellness issue:

a life in balance How wellness, sustainability and humanity combine to improve the health and well-being of people and planet

also inside:

+ success stories from Microsoft and Caterpillar dining campuses 1

elements • spring 2011

+ supporting communities – locally and globally

+ how simply puur is redefining the small-site dining model

spring 2011

Contents 5

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

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20 Wellness & Nutrition Welcome to Balance, Compass Group’s new wellness solution designed to encourage healthy and socially responsible lives.

client showcase:

Microsoft The world’s best known tech company is using technology to deliver better service to its staff and restaurant customers.

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28

Community & Responsibility How Compass Group is supporting and participating within local communities.

A summary of Compass Group client news and events.

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Client showcase:

Caterpillar, Inc. A seven-year commitment to corporate wellness has delivered significant and measurable health benefits.

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.

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elements • spring 2011

Partnerships & Services

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 it serves. We serve millions, from vending to restaurants, from corporate cafes to school lunches to remote sites.

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% use of cage-free shell eggs.

Recipes: Superfoods Eight great recipes that include at least one of these power-charged healthy foods.

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.

Welcome We are pleased to present you with a new, redesigned Elements magazine!

While continuing to showcase great people, great food and great partnerships within Compass Group’s Business & Industry sectors – the seventh edition of Elements focuses on the increasingly important subject of health & wellness.

B

elements

alance, our holistic wellness

and mobile consumer lifestyles.

solution, seamlessly blends

Breakfast, snacking, technology

Editor-in-Chief

dimensions of wellness,

and wellness have created great

Managing Editor

sustainability, humanity and

opportunities for us to explore

Assistant Editor

technology into our business solutions,

new markets, capitalize on non-

while encouraging moderation and

traditional day-parts and introduce

healthier, active lifestyles. A portfolio

new programs and services.

of choices, “Balance” enables you to custom design a wellness program that meets your business objectives and the needs of your customers.

Underscoring these efforts, on page 18 we provide an in-depth case study of how a seven-year vision at Caterpillar evolved into a partnership

Contributing Photographers Vladimir Perlovich (Cover),

Mark Kaminski, Laura Weber Recipe Consultant

you meet your goals – to keep

Published by Fourth Element, Atlanta, www.4th-e.com

customers onsite, well-nourished,

Executive Editor

happy, healthy and productive.

Account Manager

Nick Wright Michelle Allario

We hope this issue of Elements finds you well – and we welcome your feedback and comments!

Additionally, we are happy

designed to address trends, profiles

Alison Billings

Ultimately, our goal is to help

measurable health benefits.

innovations and marketing programs

Amanda Brown

Chef Elizabeth Hales

that has delivered significant and

to preview a sampling of our retail

Susie Weintraub

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

Art Director

Alan Platten List of contributors

Special thanks to: Business Excellence Canteen Dining Canteen Vending 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

Simply Puur is an industry-changing concept in providing fresh, healthy and profitable dining options to small-site restaurants and cafés. Requiring minimal labor and operating space, all food preparation for Simply Puur menu items is handled by Compass Group’s finest local commissaries. Chefs then prepare made-to-order meals, including sandwiches, soups, salads and wraps, using the finest fresh ingredients, while customers can also choose from a selection of pre-packaged Grab’n’Go items, assorted pastries, bagels and desserts and self-served espresso and coffee options.

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.

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

7. A Fresh Escape from your standard breakroom brew. And it’s not just for the workplace!

6. A Taste of Africa

10. How the Simply Puur cafe model redefines small-site dining for B&I clients and consumers.

8. What President Obama, Mario Batali, Sarah Jessica Parker and Michael Douglas have in common.

appetizers

news Q&A people & places diversity great solutions safety

J&J Recognizes Key Sustainability Initiatives Pharmaceutical giant Johnson & Johnson (J&J) recently presented Compass Group with a Worldwide Sustainability Award.

The award recognized Compass’ efforts to source sustainable foods, including seafood, dairy and poultry, as well as its support of Eat Local initiatives – eating food grown or produced within 150 miles. “To achieve such an honor requires a true culture of sustainability that is integrated into all facets of your business,” says J&J Category Director Rosanne Schirtzer Zaltzman. “We continue to value our partnership [with Compass Group] and look forward to sharing best practices in this very important area.”

Editor’s note: Compass Group’s services include on-site cafeterias and retail stores.

The company is one of only five J&J suppliers worldwide recognized for their efforts relating to sustainable business practices.

best in show Recently voted Best in Show by Food Management magazine, Microsoft Dining Services in Redmond, WA., (managed by Compass Group) is blazing a new trail in corporate dining, increasing customer satisfaction scores by more than 100 percent over the past four years.

Find out why and how on page 12.

Marc Zammit q & a

Vice President, Sustainability & Culinary Initiatives

DID YOU KNOW? Launching in Summer 2011, Compass Group’s new web-based toolkit will help clients lower the carbon impact of their foodservice operations. take steps to reduce your

carbon “food” print In support of our efforts to improve the environment and health of the planet, Compass Group is launching an online toolkit that provides a step-by-step strategy for lowering the carbon footprint of foodservice operations.

elements What is the Compass Group Carbon Foodprint initiative?

Marc Zammit: Our new web-based tool, A Practical Guide To Your Carbon Foodprint, highlights strategies for lowering the carbon impact of our foodservice operations. It provides an elemental level of education and is supported by a variety of tools that will help implement those strategies. e What are the program’s key components?

MZ: The application provides resources and instructions for personalizing

and implementing your carbon foodprint reduction strategy, as well as a variety of auditing, measuring and reporting tools. The application and the tools are focused on four key areas: menu engineering; kitchen services; site equipment; and facilities management. e How was it developed and how does it compare with similar tools?

MZ: The tool was developed with the scientific advice of various non-governmental organizations.

Right now, it is the only fully integrated tool in the marketplace.

e How does foodservices impact the environment?

MZ: Research shows that the global agricultural food system is responsible for about one third of all emitted greenhouse gases.

The landfill waste of organic food matter and packaging, for example, contributes to the release of methane gas, as does the production of beef and dairy, while food transportation such as air freight emits the most greenhouse gas of all transportation methods.

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Diversity

“At Compass, we believe in celebrating diversity and

A taste of

South Africa

leveraging our individual differences to continue to

A Celebration of South Africa Dinner at the Hearst Building highlights RA’s Global Chef Series to clients and customers.

This is the cornerstone of success for our clients,

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few days before the 2010 World Cup kicked off in Johannesburg, Restaurant Associates (RA) hosted a four-course South African dinner at the Hearst Building in New York City.

After President Ed Sirhal thanked the South African representatives for their partnership on the event, he introduced The Honorable Fikile Magubane, Consul General of South Africa, who presented a moving video on her nation’s remarkable achievement of hosting the World Cup. Sirhal then introduced the two South African Compass chefs who created the exceptional meal. Chef Fiona Kleinhaus and

Chef Diphapang Leteka were the winners of a national culinary competition sponsored by RA’s sister company, Compass South Africa. The chefs explained the importance of each ingredient used and its significance to South African culture. RA’s Director of Wine and Spirits Thierry Pradines walked the guests through the South African wines paired with hors d’oeuvres and the main dinner.

The South African Dinner is part of the Global Chef Series, which brings chefs from around the world to create authentic foods from their native countries and introduce them to RA clients.

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People & Places Brian Procopio (1), National Sales Manager of the Flik International account at The Warren Conference Center& Inn in Massachusetts, was awarded the esteemed 2010 Sam Dame Professional Scholarship Award for his volunteer service

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build an inclusive workforce.

elements • spring 2011

excellence to the chapter. Brian received an all-expenses paid trip to the World Education Conference in Vancouver, British Columbia, where he participated in community service events, educational classes and industry networking events.

Chef Todd Wolfe (2) and his team at Capital District Physi-

customers, associates and business partners.”

– Yvonne Davis, Senior Diversity Manager

Celebrating diversity The Business & Industry (B&I) Diversity and Inclusion Action Council includes a group of dedicated associates with a variety of backgrounds, abilities and talents, who are focused on the diversity and inclusion efforts within the organization. Contract Foodservices CEO Rick Post, with the support of the B&I senior management team, recognizes and supports the importance of diversity and inclusion. As a result, the B&I Diversity and Inclusion Action Council was implemented.

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5 cians’ Health Plan (CDPHP) in Albany, N.Y. were recognized in their client’s corporate publication for the abundance of healthy choices offered in the dining center. “What many may not know is the amount of time and care that’s put into creating a daily menu that’s balanced and the extent to which Head Chef

Todd Wolfe goes to secure fresh, local, sustainable ingredients that are also healthy,” stated the CDPHP client.

Ed Brown (3), who has garnered international acclaim and star ratings from the New York Times and a coveted Michelin star, has joined RA as Senior Vice President, Food and Beverage.

appetizers

news Q&A people & places diversity great solutions safety

Canteen Refreshment Services Grows Market Share 25 percent growth forecasted for 2011

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Great Solutions

fresh face on the national office coffee circuit, Canteen Refreshment Services is infusing new energy into the channel.

Centered in workplace refreshment and expanding into in-room amenities and office supplies, CRS leads with a technology platform, but it’s the company’s tailored approach to client and customer needs that attracts new business.

Mike Flanagan, President of Canteen Refreshment Services, identified additional vantage points, saying, “We benefit from Compass Group’s enormous resources, especially our sector business partners. Our franchise network expands our national footprint and creates distribution efficiencies. The upshot, size and agility give us an edge in today’s high speed business cycles.”

Fresh Escapes Pop-Up outlets showcase regional coffee and tea traditions from America’s diverse and flavorful landscape.

A frequent guest on NBC’s Today Show, CBS’ Morning Show and Food Network, as well as a competitor on Iron Chef America, Brown was an owner of New York restaurant Eighty One. He recently partnered with Jeffrey Chodorow to open Ed’s Chowder House, listed in the 2010 Zagat Guide as one of

of professionalism through certification, continuing education and training, culinary competitions and community involvement.

A certified Executive Chef and Culinary Administrator, Doug has more than 33 years experience in the industry and has been a corporate Executive Chef at Flik for 10 years.

technology and information systems, CRS/Highland Estates features customized offerings while underwriting the most comprehensive set of client reporting tools. save time and manage their

CRS launches its latest office coffee concept, Fresh Escapes, this spring. Showcasing regional and specialty refreshment, Fresh Escapes Pop-Up outlets provide an entertaining and delicious departure from the standard breakroom brew. From Miami’s rich Café Cubano tradition to Tea Chest’s Loose Leaf Teas, customers experience authentic tastes of America’s diverse and flavorful landscape. Packaged in kits, Fresh Escapes are easy to install and include all essential products, tools and instructions.

Portability and seasonality keep the “fresh” in Fresh Escapes. Customers simply swap out a Fresh Escapes Pop-Up when they’re ready for another.

”five big, new anticipated projects of the year”.

Douglas Patten (4), Corporate Executive Chef at Flik International, received the 2010 American Culinary Federation, Inc. (ACF) Northeast Region Chef Professionalism Award, presented annually to the culinarian who exemplifies the highest standards

Utilizing the latest in handheld

• Online ordering helps clients

New for 2011: Fresh Escapes

DID YOU KNOW?

Great Reporting Solutions from CRS/ Highland Estates

spending with pre-approved product lists.

• For multiple locations, an invoice consolidation program guarantees pricing and reporting integrity.

• Larger regional and national accounts enjoy CRS/Highland Estates’ super-charged website portal, BV Fusion – an executive dashboard equipped with an extensive range of data reporting options.

The Commons (5) is the social and dining hub at Microsoft, offering a variety of exceptional local retail brands, exhibition-style cooking, ethnic cuisines and a “Town Center”. With 14 restaurants, shops and services, The Commons features local vendors and provides a welcoming atmosphere for customers and friends.

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appetizers

news Q&A people & places diversity great solutions safety

Celebrity DINING Roundup Catering by Restaurant Associates’ guest list reads like a Who’s Who of politics, Hollywood, fashion and media. Some of the noteworthy events over the past year include: • President Obama and over 400 guests attended the State Department Protocol Reception held at the American Museum of Natural History. The menu included Wild Mushroom Spring Rolls with White Truffle Dip; Smoked Salmon on a Potato Gaufrette with Black American Caviar and Crème Fraiche; and Flatbread with Duck Confit, Arugula, Shaved Pecorino and Fig. • The Clinton Foundation Gala hosted over 600 people at The Cathedral Church of Saint John the Divine. Bon Jovi, Angelique Kidjo and Eric Clapton entertained

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guests, with Bill and Hillary

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Clinton, Mario Batali and Tom Colicchio in attendence.

• The Premier of Sex and the City (SATC) 2 entertained over 1,000 guests. Diners feasted on Middle Eastern Falafel, Hummus, Lamb and Kabobs with Pomegranate Sauce. Invitees included all the SATC girls, including Sarah Jessica Parker, Kim Cattrall, Cynthia

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Nixon and Kristin Davis, as well as Liza Minelli, Mario Cantone,

Paul McCartney, Merle Haggard,

York, Catering by Restaurant

Bo Derek and John Corbin.

Jerry Herman and Bill T. Jones.

Associates hosted the WPP

• Lincoln Center hosted 2010

• The American Museum of Nat-

Strategy Session, a meeting for

Fashion Week, the world’s largest

ural History Gala Dinner hosted

the CEOs and CFOs of WPP’s

annual fashion event. Catering by

600 people, with Dave Matthews

88 global advertising and

Restaurant Associates catered all

performing and Amy Poehler and

marketing firms. Tony Blair,

of the events. The FIT event was

Seth Meyers as the Emcees.

former Prime Minister of England,

chaired by Vogue Editor-in-Chief

• The Solving Kids’ Cancer

was the guest speaker.

Anna Wintour and Barneys’

Fundraiser at the American

• The Emmy, Golden Globe

Creative Director Simon Doonan.

Museum of Natural History

and two-time Academy Award

• Catering by Restaurant Associ-

sponsored 300 guests, includ-

winner, Michael Douglas, was

ates catered the Kennedy Center

ing top fashion designers Nicole

celebrated at the Film Society’s

Honors at the Kennedy Center,

Miller, Jill Stuart, Carolina Herrera

37th Annual Chaplin Award Gala.

serving over 2,000 guests, in-

and Donna Karan.

Douglas’ wife, Catherine

cluding honorees Oprah Winfrey,

• At the City University of New

Zeta-Jones, also attended.

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elements • spring 2011

1. Catherine Zeta-Jones and Michael Douglas celebrated at the Film Society’s 37th Annual Chaplin Award Gala.

2. The “Sex and the City” launch event.

3. Eric Clapton, Bill Clinton and Jon BonJovi at the Clinton Foundation Gala.

4. Anna Wintour and Karl Lagerfeld at the FIT event at Lincoln Center.

Book & Website Launches new coupon site Great Solutions

Good Data Means Better Business Best Vendors’ new web-based reporting software, BV Fusion, organizes data into straightforward business intelligence that’s easy for clients to access and read. The software provides an integrated view into sales, customer service, key performance indicators and service level agreements.

BV Fusion collects information from many sources and presents it in an easy-to-use dashboard. Silverlight technology makes site navigation intuitive and fun, while graphs, grids, drill down controls and multi-media players create a high-energy interface stocked with familiar features.

Designed for flexibility, BV Fusion responds to a client’s unique and specific reporting needs with accurate and timely information.

Launched by Lackmann Culinary Services, this new online tool provides coupons to be used company-wide, offering access to savings opportunities, such as café and catering monthly discounts and specials.

An aggressive marketing campaign promoted the website to current and potential guests. www.lackmannsavers.com

CELEBRATING AMERICAN INDIAN CUISINE The Mitsitam Café Cookbook

by Restaurant Associates’ Richard Hetzler, Executive Chef at the Smithsonian’s National Museum of the American Indian, is a collection of recipes from the museum’s renowned restaurant. Recipes showcase the culinary customs of South America, Mesoamerica, the Northern Woodlands, the Great Plains and the Northwest Coast. From Roasted Venison and Peruvian Ceviche to Pork Pibil Tacos and Quinoa Salad, the Mitsitam Cafe offers a modern perspective on foods that have been grown, raised and

Sunday Night Football Cookbook For the third year, Flik International teamed up with Taste of the NFL and Feeding America, the nation’s leading domestic hunger-relief charity, to promote the Sunday Night Football Cookbook.

Since 1992, Taste of the NFL has rallied top chefs and the NFL’s

greatest to raise money for food banks throughout the United States. The efforts culminate at the Super Bowl with “The Party With a Purpose.”

The volunteer efforts make Taste of the NFL the single most successful charitable event at the Super Bowl.

Retailing at $22.95, The Mitsitam Café Cookbook is available at bookstores nationwide, Amazon.com and through the museum’s website at: www.nmai.si.edu.

harvested in North and South America for thousands of years.

Mitsitam, which means “let’s eat” in the Piscataway and Delaware languages, expresses the museum’s belief that sharing meals not only brings families and communities together, but also reflects the history, culture and values of those who prepare them.

“Native food reconnects us to the land.

Simple, abundant and, most of all, flavorful, it is life-giving and a way of life.”

Richard Hetzler Restaurant Associates Executive Chef

Safety A Million Hours Without Injury!

Safety first at Wal-Mart

Recognized in March 2010 with a Best of the Best in Safety award, the Eurest ExxonMobil team accomplished another huge feat – one million man-hours without injury. Eurest was the first contractor to ever be mentioned in ExxonMobil’s Security, Safety, Health and Environmental monthly performance report, and was noted for displaying visible leadership in safety. The report highlighted the efforts of ExxonMobil national safety director Anita Muller, and regional director Justin Wise.

Compass Group’s partnership with ExxonMobil is comprised of 290 employees and 24 accounts.

As part of his personal goal to improve safety standards at Wal-Mart’s home office in Bentonville, AZ., Eurest Unit Manager Frank Tabler rallied his associates to create a “Safety First” environment that has since resulted in more than 565 days without a lost time accident – a vast improvement from the previous record of 187 days.

This is a result of 100 percent involvement from both Eurest staff and Wal-Mart. “When the associates buy into a safe work environment, it is then and only then we will see these types of wins,” says Resident District Manager Mike D’Angelo.

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appetizers

news Q&A people & places diversity great solutions safety

Great Solutions

5 Steps to Simply Puur 1. Menu Innovation.

Where commissary production economics is melded with freshly prepared café assembly, the Simply Puur menu offers seasonal variations.

The program offers breakfast and lunch services with a mid-morning switchover.

2. Be Pre-Prepared. The combined production and serving area is packed into a 250 sq. ft. work space. Most high volume offerings are based on meal components and pre-prepared sandwiches that come from a central production commissary.

3. Loyalty Signage. The eye-catching Simply Puur signage was developed specifically for the concept’s U.S. iteration. In addition to menus and promotional

Small in Size

Big on Efficiency The new Simply Puur café at the Carnegie Center in Princeton, N.J. is an example of a small-site facility delivering quality food at affordable prices.

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hile the calculus will differ from location to location based on labor costs, meal price points and site spending patterns, management companies say an environment of at least 800 to 1,000 is needed to ensure stand alone financial viability for a small-site dining facility.

Below that level, competition from street restaurants, brown-bagging and other factors invariably means that a full-service café will require some level of subsidy – a commitment that many clients have become increasingly reluctant to make.

Vending machines and onsite c-stores, with grab-and-go

10 elements • spring 2011

meal items or reheatable frozen foods, offer varying degrees of flexibility and convenience, but most Business and Industry (B&I) clients prefer offering their employees, building tenants and visitors a downsized – between 600 and 800 sq. ft.

– full-featured servery. These provide all the advantages of traditional cafeteria service, including freshly prepared food and café seating.

Although it is considered a financial challenge, many industry consultants predict that if a Profit&Loss-financed café

model could operate profitably, it would open up an important avenue of potential growth in the B&I space.

Logical Solutions The new Simply Puur café concept at the Carnegie Center office park in Princeton, N.J. is proving to be more than just an attempt at delivering an efficient and profitable small-site solution.

Compass CEO, Contract Foodservices Rick Post described it as “a contemporary oasis that provides quality

materials, other collateral includes loyalty rewards and a debit card program to help speed cashier lines.

4. Local Logistics. A Simply Puur site typically receives daily deliveries from a regional commissary, with 1.5 day’s production needs on-site at any given time.

The Compass-operated commissaries, associated with its Canteen and Morrison divisions, have established logistical systems for regional distribution.

5. Healthy Choices.

Healthful meal choices are a major menu component.

The new whole+sum program incorporates entrées and sides that can be mixed and matched to provide a meal with under 600 calories.

DID YOU KNOW? The Simply Puur name came from an operating brand that Compass’ Eurest division uses in the Netherlands.

food offers, expands variety and delivers great customer service — all within a small space that minimizes cost to the location.”

The new café, which opened with a reduction in staff, features a menu that employs central commissary production, onsite retail and a “fresh-prepared” station ambience as an operating model that maximizes labor utilization.

The Simply Puur model has several installations expected within the next six months.

”Twenty Simply Puur installations are in the pipeline. The majority of these will be up and running by next year.” – Tracy Vessillo, Compass Group

It’s so much more than a store!

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. One of Compass Group’s most successful branded dining experiences – currently operating within thousands of small-site facilities throughout the country, including many hospitals and schools – Outtakes can adapt to meet your site’s unique and specific demographics. From simple snacks to gourmet foods and much more in between, Outtakes enables you to offer a wide selection of food and retail offerings in an operationally friendly environment.

Choose from two distinct solutions: • Outtakes Market is a fully-fledged store and retail destination offering great food and unique items.

• Outtakes Express offers a flexible and expandable modular design that enables you to convert virtually any space into a striking and profitable retail location.

Core categories in all Outtakes solutions include: • • • •

Gourmet Coffee • Fresh Baked Goods • Sandwiches & Wraps Packaged Salads • Yogurts & Parfaits • Fresh Fruit and Fruit Cups Bottled Beverages • Confections • Nutritional Snacks • Organic Offers Snacks • Health & Beauty Aids

For a promising opportunity with Outtakes, please contact Wallace “Buster” Johnston via email for information at: Wallace.Johnston@compass-usa.com

Client Showcase Case Study MICROSOFT

Best in Show Recently voted “Best in Show” by Food Management magazine, we explain the techniques Microsoft is using to blaze a new trail in corporate dining.

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ith a key goal of attracting and keeping the technology sector’s brightest and most sought-after employees, Microsoft Dining continuously strives to deliver cutting-edge solutions to its savvy customers. Exhaustive research assesses satisfaction levels and determines what customers are seeking – then action plans are put in place to meet evolving customer preferences and exceed their expectations.

By delivering innovation, variety and convenience, Microsoft Dining has increased customer satisfaction scores by 100 percent during the past four years, and helped the company attain a participation that is 23 percent higher than the SFM industry average.

Initiatives such as a Health and Wellness program, Microsoft product beta testing in cafés, promotion of local brands, sustainability, retail dining innovation, and a guarantee that includes Platinum Service have helped Microsoft Dining support employee productivity and garner regional and national accolades for the company. Through delivering this best in class innovation, Compass Group was named the MSVP “Vendor of the Year” in 2009.

Fast Facts Microsoft Dining Services features: 43 Cafes 38 Brands (29 local) 37 Espresso kiosks 450 Café/beverage/ vending associates

Microsoft is the first U.S. corporate campus to receive the Green Restaurant Association’s 3-star certification (June 2010).

The Town Center at the Microsoft Campus in Redmond, WA. boasts 14 restaurants.

Thinking Local Supporting the local economy and community has been embraced by a local brands program that boasts 29 locations. Focusing on customer convenience, this program provides favorite local retail restaurant concepts on campus – saving customers both time and money since a discount to standard retail pricing is a core component of the program.

Technology & Innovation Microsoft Dining recently launched a successful program with the Startup Business Group using Microsoft Tags (http://tag.microsoft.com).

The pilot encouraged customers to download the Microsoft Tag Reader application to their smartphones and scan the Tags that were printed on cups and signs throughout the cafes. By scanning, customers were entered into a contest to win café discounts and retrieve useful information on menus and other Eurest promotions.

Microsoft Tag technology enables content publishers and marketers to engage and interact with consumers in meaningful and creative ways. The program is currently exceeding expectations, with an average 49 percent redemption

Annual Sustainability: The facts

24,000,000 cups composted

22,000,000 cutlery pieces composted

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3,000,000 plates composted

285,000 pounds of waste composted

10,000 gallons of grease converted to biodiesel

3,841 tons of garbage diverted from landfill

New Tag-based Incentive System Exceeds Expectations A high-tech initiative using mobile phones to deliver foodservice discounts and promotional messages to users has recently been rolled out to Microsoft’s Puget Sound locations in Washington State.

The initiative, which is based on Tag technology, uses bar-code-like

rate on coupons delivered. Eurest has also seen a 16 percent rise in check averages for those utilizing the program. Editor’s note: See story right for more information on the Tag system.

icons that are scanned using the built-in camera on a phone loaded with the free Tag reader application.

The scan then hyperlinks the phone to a website containing a discount offer, promotion or targeted mes-

Sustainability Initiatives

sage. Customers wishing to take

Over 35,000 employees eat or drink in Microsoft campus Cafés and Commons every day. That’s 8.75 million annual diners! Not surprisingly, sustainability drives all Microsoft Dining Service offerings. The company is the first U.S. corporate campus to receive the Green Restaurant Association’s 3-star certification (June 2010). Cafés have reduced water and energy usage, implemented recycling and composting programs, and incorporated organic and sustainable foods initiatives.

Programs such as It Takes You were developed to encourage participation in the program. Examples of environmental sustainability include:

advantage of the discounts validate the offer with a scan of their phone at the place of purchase. The discount is then redeemed at checkout.

In pilot testing at Microsoft’s

An eye-opening result of the pilot was that customers who used Tags to get discounts had a seven-cent check average increase.

headquarters in Redmond, WA. and at a site in downtown Bellevue, the Tag icons were imprinted on

“We believe that users who got

beverage cups, café sneeze guards,

discounts then decided to make

catered box lunch containers, napkin

some add-on purchases, increasing

dispensers, station signage and

their totals,” says Mark Freeman,

employee kitchenettes. Depending

Microsoft’s Senior Manager of

on the location, they directed users

Services. “Anything that can produce

to discounts on specific items at

a bump in check average – and

select dining outlets, promoted new

seven cents is a pretty significant

items or communicated nutritional

bump – is something we would

data. Some Tags in Microsoft’s West

want more of. Our challenge is to

Campus Commons also provided

make sure that the early results don’t

information on upcoming events at

fade as the novelty wears off. So we

n Low-flow faucet aerators/spray valves installed.

the venue’s performance stage.

need to make sure that the value is

n Occupancy sensors installed on all walk-in coolers, restrooms, and offices.

program, Microsoft rolled out the Tag

n Energy efficient air curtains installed on walkin coolers to prevent cold air from escaping. n Deli paper and parchment switched to non-bleached compostable sheets.

After the success of the pilot

there for customers to keep using it.”

Freeman says that possible future

system in late November, setting a

extensions of the Tag system could

target of 2,300 average daily scans

include further refining the targeting

and 800 weekly Tag redemptions.

of the discounts, perhaps by using

The company achieved 3,300 scans

GPS data from user phones to tailor

and over 5,000 redemptions. An

the promotions to the potential

eye-opening result of the pilot was

customer’s physical location. The

n Cold espresso drinks now served with compostable straws and cups.

that customers who used Tags to

Tags could also at some point be

get discounts ended up with a check

integrated with the POS system for

n Beverage sleeves 100 percent recyclable; made from 60 percent post-consumer waste. e

average increase of seven cents.

automated payment.

n New Energy-Star hot-holding equipment installed. n Over 40 percent of food purchased is Vegan or Vegetarian.

spring 2011 • elements

13

Lackmann Gives Back During October, Lackmann Culinary Services promoted awareness to several causes through a selection of nationwide charitable efforts.

L “We were able to pick produce, taste it and understand the farming process.”

14 elements • spring 2011

aunched just in time for October Awareness Month, Lackmann Gives Back is a community outreach program sponsored by Lackmann Culinary Services (LCS).The program focuses on Hunger Awareness, Breast Cancer Awareness, Vegetarian Awareness and Fair Trade Awareness.

Hunger Awareness means, in part, reducing our carbon footprint by choosing local produce and vendors.

LCS is committed to creating a sustainable way of life by promoting local farmers and farmers markets to supply fresh local produce. Approximately 20 managers from LCS toured Deer Run

Farms in Brookhaven, N.Y., to facilitate education on the growing process, from seeding to climate conditions and maintenance of produce. LCS managers were able to learn about seasonal produce and how to best utilize it in their cafés.

fighting hunger LCS is committed to fighting hunger in the United States. The company implemented a food donation program, allowing its customers to partner in the cause. Pre-packaged bags of non-perishable items were collected for a local food bank. Customers were appreciative of their opportunity to contribute to Hunger Awareness Month.

community & responsibility

lending a helping hand to Haiti The company contributed widespread relief efforts in Haiti, teaming up with clients to help raise funds and collect food and clothing for our Haitian neighbors.

In Bloomington, IL., the Eurest team collected necessities, including toothpaste, baby food, bandages and bottled water.

Eurest’s southeast region also collected $2,300 for The United Nations Children’s Fund to donate to the Haitian Earthquake Relief Fund. The Eurest AESC-G Café raised more than $500 in donations for the Haiti Comprehensive Development Project to support the reclaiming and harvesting of land in Haiti.

“It was a rewarding experience to see how each person giving a little can make such a big impact.”

We ❤ Coffee!

LCS toured Deer Run Farms in Brookhaven, N.Y., to learn how to best incorporate seasonal produce.

Support Fair Wages and Coffee-Growing Communities With Your Morning Cup. Compass Group celebrated Fair Trade Month in October by adding a selection of Fair Trade coffees to its

cookies for a cause

standard range, including

For Breast Cancer Awareness, LCS partnered with JKings to sell Breast Cancer Awareness Cookies. From the sale of each purchase, 50 cents was donated to the Maurer Foundation to assist with Breast Health Education programs. The company featured special vegetarian menus and distributed information on the benefits of a vegetarian diet, in order to promote Vegetarian Awareness Month.

To promote Fair Trade Month, LCS featured Fair Trade Coffee Combo specials. LCS didn’t miss the opportunity to educate customers on the importance of fair trade and its commitment to promoting healthier work conditions with greater economic incentives for producers.

LCS is launching a Regional Community Outreach Champion program to ensure that all team members have the opportunity to make a difference.

Green Mountain Coffee

farming communities. For

tions toward Create Good,

Roasters, Peet’s Coffee

every pound of Pura Vida

small business development

& Tea, Seattle’s Best,

coffee purchased, 25 cents is

projects, land renovation

Starbucks and Pura Vida.

donated to the Create Good

and health initiatives were

Foundation. To date, in

funded to create strong and

alliance with Pura Vida,

excess of $92,000 has been

self-reliant communities

Compass invests in coffee-

raised. With Compass’ dona-

around the world.

Through its strategic

seeding a Coffee Culture Compass Group funded two greenhouses

skills. The training enables women with lim-

in Guadalupe Miramar and Buenavista,

ited work opportunities to earn an income.

allowing these co-op communities to grow

Compass Group also funded health services

food for their families and to supplement

for the community together with the Circle of

their income by selling the extra produce.

Women, a local women’s advocacy group.

Compass Group also funded a large mesh greenhouse filled with coffee seedlings, which were used to renovate and rejuvenate the coffee land of all six communities. This is crucial to maintaining an annual crop yield.

With seminars on cultivating, roasting, cupping and storing, Pura Vida is helping the community learn new coffee processing

spring 2011 • elements

15

Wolfgang Puck (below) and a team of award-winning chefs at the 28th annual American Wine and Food Festival at Universal Studios, California.

food, wine & Sustainability At Sony Pictures Studios in Los Angeles, CA., Wolfgang Puck Catering partnered with Sony to create an eco-friendly environment before hosting the 28th American Wine and Food Festival.

saving the earth, feeding the hungry When the new Commissary at Sony opened last year, the company began using 100 percent compostable disposable containers.This greatly impacts the environment since some 6,000 meals are served each day in three outlets, plus room service.

Instead of sending waste to landfills, all food service trash is now composted. Within 90 days, it is returned to the Sony Park and Gardens as soil additives. This reduces Sony’s landfill waste output by 90

percent. Sony serves environmentally safe foods, including sustainable seafood, in all of its cafés. Menus are updated quarterly to accommodate Seafood Watch updates, while chefs utilize local farmers markets and purchase organic ingredients.

Sony donates food and other gifts to the Upward Bound House, a family shelter in Culver City. The charity stabilizes families in crisis by providing short-term housing, counseling, case management and food programs.

CELEBRATING A WORTHY CAUSE During the last weekend in September, the Puck/ Lazaroff Charitable Foundation hosted the 28th annual American Wine and Food Festival at Universal Studios.

Since the event began in 1982, the foundation has raised more than $15 million for Meals on Wheels Programs of Los Angeles, serving thousands of meals each day to disabled and elderly citizens.

Award-winning chefs, including Thomas Keller,

Alfred Portale, Scott Conant, Nobu Matshuisa and, of course, Wolfgang Puck himself, supported the event. Guests enjoyed delectable treats, live music, dancing and an extravagant silent auction.

The event concluded with the exclusive 11th Annual Chefs Grand Tasting Dinner at Spago Beverly Hills. Guests enjoyed six courses prepared by six world-class culinary masters, with wine pairings arranged by the awardwinning Spago Sommelier Christopher Miller.

Chefs Charlie Palmer, Paul Bartolotta, Dominique Ansel, Michael White, Nobu Matsuhisa and Santi Santamaria joined Wolfgang Puck in an event supporting L.A.’s disabled and elderly.

16 elements • spring 2011

community & responsibility

It Takes you – eat local!

Eurest and families Support Special Olympics

Compass Group supports American farmers

On June 6 and 20, 2010, a group of

by spending more than $3 million on

Eurest managers, chefs and associates

Eat Local produce.

from Raytheon IDS group in New England gathered with their families to support

Compass Group USA featured the second annual It Takes You – Eat Local campaign this

the Special Olympics. Alongside their

past September. Across the country, cafés

children, who ranged from 12 to 18 years

incorporated local ingredients, conducted on-

1

of age, the team came together to

2

site farmers markets and sponsored farm tours

spend a Sunday afternoon and their

to promote the many benefits of buying locally.

Father’s Day helping others.

While spring temperatures soared, the

The national Ag in the Middle program (AITM), which rolled out in May 2010, supports

team grilled hamburgers for more than 1,100

local communities and the viability of the

Special Olympics athletes and their coaches.

mid-sized American family farm. It enables

Eurest associates gave their children instruc-

the produce from these farms to quickly reach Compass Group’s supply chain, and ultimately

tions and watched them enthusiastically serve

3

athletes and coaches.

Among the Special Olympians were four

customers’ plates. Thanks to AITM, Compass Group recorded a 25 percent increase in local

Eurest employees who worked hard to

produce purchases across the country in 2010.

earn their medals and proudly share them with co-workers. Karen Koser, Dave Kremer,

Thousands of accounts participated, with

Michelle Matthews and Scott Jackson were

strong support in the corporate dining world and on university campuses. In Eurest Dining

4

Services, participating client locations included

among the champions.

Stephen Harry, District Manager for

Procter & Gamble and Boeing. Chartwells

1. Karen Koser proudly displays her medal.

Eurest’s Raytheon New England, and Suich

Higher Education also had much success.

2. Dave Kramer earns medals for his team.

Joko from Thompson Hospitality team

3. Eurest Rhode Island team sponsors.

coordinated the volunteers and logistics

4. Eurest Massachusetts’ volunteers.

to make this a truly memorable event.

“Our Eat Local campaign is always a great opportunity to demonstrate our commitment to our local communities. We’re creating positive changes in the lives of local farmers and their families across the country, while serving the

B&I SECTORS meet the midwest farmer

freshest and best locally-grown products to our customers,” says Marc Zammit, Compass

The Business & Industry (B&I) sectors of

Eurest President Jim Kallas, Vice President

Group’s Vice President, Corporate Sustainability

Compass Group recently had the unique

Susie Weintraub, Eurest Vice President Beth

Initiatives. “This campaign continues to gain

opportunity to tour the Illinois Farm Bureau

Cash, Eurest Division Executive Chef Kurt

momentum due to the commitment of our

(IFB) in Seneca, IL.

Pfister and Regional Director Dan Hanley.

chefs and food service managers in the field.”

IFB President, Philip Nelson, a fourth

The Illinois Farm Bureau is a not-for-

generation family farmer, shared his perspec-

profit that strives to improve the economic

tive with a group of 12 B&I attendees. Nelson

well-being of agriculture, while enriching the

explained the benefits of modern agriculture

quality of farmers’ family life. Today, the IFB

and biotechnology, and provided a personal

represents two out of three Illinois Farmers.

account of the lifestyle, commitments and risks that accompany family farming. The tour also explained the farming life cycle, showed farmers caring for livestock and offered insight into the challenges of farming.

“The farm visit was a great opportunity for us to obtain first-hand knowledge of the Midwest family farmer,” Susie Weintraub says.

“It helped to expand our understanding of various issues surrounding farming and food production.”

Among those attending the IFB farm tour were Senior Vice President Lisa McEuen,

spring 2011 • elements

17

Client Showcase CATERPILLAR, INC.

Partnering for

Wellness

A commitment to a corporate culture of wellness has enabled Eurest and Caterpillar to deliver significant and measurable health benefits for associates and employees.

3 Fast Facts 1. A saving of 6,698,496 calories was achieved by switching to a leaner ground beef burger at the grill.

2. A 95 percent increase in whole+sum entrée sales was achieved in a two-week period following the pilot program at the Caterpillar campus in Mossville, IL. 3. Consumption of vegetables has increased from 65 percent to 73 percent while consumption of French fries has reduced from 35 percent to 27 percent in Caterpillar cafés since 2007.

18 elements • spring 2011

C

aterpillar Inc., with 40 Eurest cafes, serves more than 20,000 customers daily. During the past seven years, Eurest Dining Services and Caterpillar have strengthened their 78-year foodservice partnership through a shared vision of wellness. The Caterpillar wellness culture, which includes the Healthy Balance® team of doctors, nurses and a registered dietitian, has played a key role in integrating health promotions into food services.

“We think of food services as a health promotion opportunity. Balanced Choices, nutrition labeling, differential pricing, and Lunch for Le$$ are important parts of our strategy,” says Dr. Michael Taylor, Medical Director for Health Promotion for Caterpillar Healthy Balance. “We value our partnership with the Eurest Dining team and we plan to continue looking for innovative ways to enhance our healthy dining experience at Caterpillar. The Eurest team has a huge role in furthering that strategy.”

COLLABORATING IN CHANGE Molly McGuigan, RD, LDN, Regional Wellness Director at Eurest Heartland, collaborates with Caterpillar’s registered dietitian Jill Eisenbarth to deliver health promotions that drive changes in behavior which are then communicated to the Caterpillar team via monthly newsletters.

She also helps develop and present lunch and learns, health fairs, and promotions such as National Employee Health and Fitness Day. Nutritional labeling of the items served in the Caterpillar cafés is an essential element in educating customers. Each Caterpillar Foodservice Manager and Chef is trained in Webtrition to generate food station signage within the cafés. Some

of the key goals of the Eurest and Caterpillar partnership include reducing fat in employee diets, increasing fruit and vegetable consumption, introducing better-for-you alternatives in daily meal offerings, and appealing to a wider range of employees through lower priced sensible options.

Because some customers may not actively seek sensible options in the café, a 100 percent whole wheat hamburger bun is offered as the default

“Because some customers may not actively seek sensible options in the café, a 100 percent whole wheat hamburger bun is offered as the default option.” option at the grill, while 90/10 ground beef instead of 80/20 is used in all hamburgers and all other recipes in the cafés. In 2009, these changes alone enabled Caterpillar associates to save a combined total of 6,698,496 calories, 753,991 grams of fat, and 557,297 grams of saturated fat.

REWARDING HEALTHY EATING Piloted at two Caterpillar locations in January 2009, Zipthru Solutions promote loyalty and extend the reach of wellness promotions. Zipthru Cashless Cards are used in all Caterpillar cafés, while Zipthru Rewards Cards provide points for all purchases, with double points for Balanced Choices purchases. Customers can then redeem points for their choice of sensible options, including a salad, grilled chicken sandwich on whole wheat bun, or bottled water. The pilot has proven

to be successful in driving purchasing behavior, with a 30 percent increase in Zipthru Cashless transactions and 42 percent increase in Balanced Choices purchases. In response to this accomplishment, Zipthru Rewards have been launched at 13 additional locations, with plans to extend to the remaining Caterpillar locations.

Two vital components of the wellness promotions at Caterpillar are auditing and metrics.

The Eurest staff commits to a strict auditing process for nutrition labeling, signage and menu offerings to verify that each dining center adheres to the program. The newest components of the auditing program include Nutrition Labeling Training for all associates and the development of a Nutrition Information Labeling Agreement to ensure compliance to federal labeling laws. In order to communicate the benefits and behavior changes of differential pricing, Lunch for Le$$ and wellness promotions, Eurest shares data recorded by the Infogenesis Analytics program with the Caterpillar team.

At the beginning of October, the whole+ sum pilot was launched at Caterpillar in Mossville, IL. The new program has opened to glowing reviews and increased sales. In the month of September 2010, an average of 40 Balanced Choices entrees per day were served, while in the past two weeks of the pilot, an average of 78 entrees per day was achieved – 95 percent increase in whole+sum entrée sales.

The valued partnership between the Eurest Dining Team and Caterpillar Healthy Balance has been essential in the success of the changing wellness culture. By networking the Caterpillar and Eurest teams, it has been possible to fortify the unique partnership with wellness as a top priority. e

LUNCH FOR LESS: A HEALTHY COMPARISON In recent years, Eurest has partnered

significant enough to encourage in-

with Caterpillar to develop differential

creased consumption of the item. The

pricing that has enabled Balanced

most popular item on the Lunch for

Choices entrées to be priced at an

Le$$ menu, which has remained static

average of between 50 and 75 cents

since its inception, is the “Two Veg-

lower than regular entrees. In addition

etables for the Price of One” offering.

Note: The graph highlights total

to differential pricing, the Lunch for Le$$ program was developed to dis-

purchases of French fries versus

count sensible options in the café. On

vegetables over the past four years.

a quarterly basis, the Caterpillar client

With a client-subsidized discount on

and Eurest regional wellness director

vegetables, the Eurest and Caterpillar

determine a menu of “better-for-you”

partnership has been successful in al-

options, with a discount deemed

tering customer purchasing behavior.

Lunch For Le$$

Fried v Non-fried Vegetable Shootout 80% 73%

72%

69% 65%

60%

40% 35% 31%

28%

27%

20%

0%

2007

2008

2009

2010

spring 2011 • elements

19

wellness & nutrition

a life in

B a l ance How wellness and nutrition, sustainability and humanity come together to create a holistic wellness solution that nourishes the well-being of people and planet.

W

At the same time, the growing public awareness related to climate change prompted Compass Group to explore solutions for carbon footprint reduction, both internally and in partnership with its clients.

Taking the above factors into consideration, Compass launched Balance – it takes you. Supported by three key pillars – wellness, sustainability and humanity – Balance encourages moderation, healthier choices and more active lifestyles, while promoting awareness of environmental issues such as energy efficiency/management, food recycling and composting.

“It really is an all-encompassing campaign and solution for wellness, which is very much needed right now,” says Deanne Brandstetter, Compass’ Director of Nutrition. “We have reached a point where lost employee productivity through illness or fatigue is almost twice as expensive for corporations as direct healthcare costs. It’s no longer acceptable to offer just a handful of healthy food options or low-calorie alternatives. Wellness, sustainability and humanity need to be at the core of everything we do as a company.”

s

hen Compass Group started developing the outline for a new health and wellness solution some 18 months ago, feedback received from clients, in-house health and nutrition experts and industry consultants highlighted several key deliverables.

First, the new program had to be holistic in concept.

Second, it had to be flexible enough to complement a client’s proprietary wellness offering while also including enough options to be able to build a robust program from scratch. Third, it had to be supported by a comprehensive selection of educational, informational and promotional tools that would engage consumers and encourage behavioral change.

Compass’ research and trend analysis also highlighted the fact that public awareness of sustainable farming and food production had grown significantly in past years, while consumers had become more discerning in regard to the quality of the food they brought into their homes, as well as increasingly savvy about the health and ecological benefits of eating locally grown produce.

“It’s no longer acceptable to offer just a handful of healthy options or low-calorie alternatives.

Wellness, sustainability and humanity need to be at the core of everything we do as a company.”

20 elements • spring 2011

spring 2011 • elements

21

“In the past year, Compass has reduced its unsustainable seafood purchases by more than two million pounds while increasing its sustainable seafood purchases.”

start with wellness and nutrition The primary basis of Compass’ wellness solution is its position on key nutrition and sustainability issues, as well its ability to influence the food supply chain. For example, Compass has now eliminated all artificial or added recombinant bovine growth hormone (rBGH) from its fluid milk and yogurt products, sources only cage free shell eggs and oil that is free of artificial trans fats. The company has also reduced added sugar, sodium, saturated fat and artificial colors and flavors, while at the same time increasing whole grain selections and fruit and vegetable offerings.

The foundational layer is Healthy Dining Basic Standards, while Compass Group cafés and dining facilities are also required to adhere to over 30 minimum nutrition standards that enable healthy onsite dining. These standards include offering bottled water, 100 percent fruit and vegetable juices, low fat or light salad dressings, plain beans or legumes, reduced fat cheeses, vegetarian or vegan sandwiches, a selection of baked chips, 250-calorie or less granola/energy bars and plain nuts and dried fruits.

This deep and widespread commitment to sustainability and humanity means, of course, that clients automatically receive a base level wellness program as part of their contract with the company. But in addition to the “entry level” health options, Balance also includes a selection of “packaged” dining options created with the

22 elements • spring 2011

goal of making it easier for customers to make healthier choices.

One of Compass’ most successful, and awardwinning, new dining offerings is whole+sum, which enables consumers to build a healthy meal of 600 calories or less at a single food station.

With a variety of menu items to select from, customers choose a protein component, a whole grain component and one or two fruit and vegetable components to create their meal.

The whole+sum option comes with a full range of promotional signage featuring fun and vibrant verbiage that makes consumers feel good about their purchase. The launch has been so successful at pilot accounts that there are already plans to launch a whole+sum breakfast option that will include fruit, vegetables, cereals and eggs.

Other Balance options include Meeting Well™ and 2bu. Developed in partnership with the American Cancer Society, Meeting Well offers healthy catering options designed to energize meetings and reduce food fatigue, while 2bu provides a selection of healthier and more wholesome alternatives to the traditional vending machine fare of chips, cookies, candies and sodas.

In addition to the nutritional component, Compass’ portfolio of options within the Balance program include a comprehensive selection of tools, including lifestyle station signage to help customers more easily find the healthier eating

wellness & nutrition

your complete toolkit for wellness A commitment to wellness is more than simply providing healthy and nutritious food choices – it’s about providing the information, guidance and encouragement that people need to make better decisions. Here are some of the promotional tools and resources Compass clients can use to help their staff and customers live healthier and more active lives.

whole+sum Balance Plus

options, and an icon identifier system that makes it easy to spot menu items that meet specific nutrition criteria around the café. Companies can also take advantage of Compass’ online and printed newsletter, Nutrigram, to deliver nutritional advice and information to their staff.

More than anything else, the combination of Balance’s built-in components, multiple options and flexibility gives Compass clients the opportunity to create a unique health and wellness program of their choice across the three core foodservice categories – café/dining, catering and vending.

In most instances, clients have the flexibility to gradually phase in a program over a period of several years, for example, add layers as and when they are ready, or commit to a comprehensive and robust wellness program from day one.

“This is what really is unique about Balance,” Brandstetter says. “We’re not looking to dictate a rigid café wellness program. We’re providing our clients a solid base of wellness components as standard, and then giving them a portfolio of options that they can select from to help them achieve their overall corporate wellness objectives.”

Webtrition Compass group’s proprietary webbased ingredient, recipe and menu management solution, Webtrition provides nutritional analysis for menu items, including calories, fat, saturated fat, carbohydrates, protein and fiber.

Webtrition can also be linked to customer-facing websites where nutrition information is automatically updated.

2bU 2bU, a premium, all-natural vending program is the latest innovation from Canteen Vending. 2bU answers demand for a healthful vending alternative that both educates and rewards our clients. A thoughtful selection of natural products satisfies a range of dietary preferences, including organic, vegan, gluten-free and locally-sourced items. Customers can view nutritional content prior to purchase using an LCD screen. Inside the machine, advanced technology, energy efficiencies and customer-friendly features add up to a pleasant and convenient experience.

1

3

$3 300 CALORIES

under3 A convenient option for customers with a taste for flavorful whole+sum selections on the run, under3 features protein and grain items that contain 300 calories or less. Retailing for less than $3, meals include vegetable and/or fruit selections for 100 calories or less. Customers can grab one, two or more items to create custom meals on the go.

Superfoods A monthly campaign promoting functional foods – any food or ingredient that may provide health benefits beyond the traditional nutrients it contains – the special promotion features a selection of recipes that include the highlighted superfood of the month.

A monthly newsletter, Nutrigram, reports on the most recent research on balancing diet, nutrition, exercise and wellness.

SmartReceipt Smart Receipt Leveraging our strategic partnership with Smart Receipt, customers can receive personalized nutrition information and messaging to motivate healthier purchases on café receipts.

s

Helping people and planet To be considered completely holistic in nature, Compass decided that Balance should serve not only the needs and well-being of Compass’ own workforce, its clients and their staff and customers, but also be respectful to the local community and

Fitness and health management services company Plus One has partnered with Compass Group to provide customized fitness and wellness programs. The partnership provides options for fitness center design and management, wellness programming and coordination, individualized nutrition programs, health promotions and wellness technology.

An exciting new station 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. $1 100 CALORIES

spring 2011 • elements

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wellness & nutrition

wellness in action How Compass Group clients are successfully incorporating wellness into their dining facilities throughout the country.

Freddie Mac opens whole+sum stations Wellness became center stage at Freddie Mac in McLean, VA., as FLIK’s team with the help of FLIK Chef, Christine Seitz, Compass Group’s Director of Nutrition Martha Kennedy, and the culinary and marketing team at Freddie Mac implemented whole+sum stations at each of Freddie Mac’s four cafés.

FLIK partnered with Freddie Mac’s onsite fitness team to promote the new station and new menus, which feature at least one healthy item at each station every day. The whole+sum station was further highlighted by a new In the Season Salad Bar featuring a variety

Four new whole+sum stations opened at Freddie Mac cafés last summer.

of nutritious salads, and seasonal local fruits and vegetables. New healthy snacks are highlighted daily and offered throughout the café, as well as at the on-site fitness centers.

FLIK’s Executive Chef, John Gouldin (above) also helps educate associates and guests on how food not only affects their bodies, but also the environment.

A “taste” of gourmet sustainability for TED visitors Inspired by superfoods, sustainability, and the local farmers markets, Wolfgang Puck Catering (WPC) designed creative, menus for the TED 2011 Conference, held in Long Beach, CA. The annual conference, which unites technology, entertainment and design, gathers together thousands of people to experience the unique TED Talks format:

presentations, music and comedy presented by many of the world’s most fascinating thinkers and doers.

For four days, the WPC team, led by Chef Matt Bencivenga, prepared breakfast, lunch, and dinner for attendees.

Featured ingredients included quinoa, lentils, beans, barley, açai berries, and blueberries, strictly seasonal produce, sustainable seafood, and local and humanly raised proteins. Among the dishes served were Lemon Ricotta Blitzes with Blueberry Compote, and Sautéed Striped Bass with Fava Beans. Every dish offered “brain food”, presented with delicious flavor and artistic design.

Superfoods solution at Great Lakes region Expanding upon Compass Group’s monthly Superfoods campaign, Eurest Great Lakes Region teamed up with their Regional Wellness Director and Registered Dietitian to celebrate the culinary and nutritional benefits of superfoods. The Superfoods campaign is just one of Compass’ wellness solutions that increases awareness of wellness, promotes health and educates customers on healthier food choices.

Eurest Great Lakes Region encourages units to display superfoods posters, distribute flyers and recipe cards, present the Superfoods PowerPoint presentation on digital frames or screens, and feature superfoods during their Chef’s Tables at least once a month. Each month, the Great Lakes Wellness Director travels to regional units, offering nutritional advice, presentations, nutrition education activities, recipes, prizes and samples.

24 elements • spring 2011

mindful of the environment and the planet.

From a food sourcing and purchasing perspective that means working towards reducing the company’s dependence on factory farming, supporting the American family farm, while at the same time contributing and giving back to local communities and reducing the carbon footprint of the food supply chain.

In collaboration with a selection of partners at the Institute for Agricultural Trade policy, for example, Compass has actively been developing relationships with local farmers and distributors to encourage local buying and to promote seasonally available produce. Through its Ag in the Middle program, Compass is looking to form partnerships with 2013 American family farms by the end of 2013 – an initiative that will bring the produce from mid-sized farms faster and more efficiently into the company’s supply chain across the country.

“Supporting local farmers and produce growers benefits everybody. It helps the local community and economy and it also helps the consumer save money because it cuts out the middle man,” says Richard Dollarhide, a Eurest Executive Chef at Ameriprise Financial in Minnesota.

Another key component of Balance is sustainability. In the past year, for example, Compass has reduced its unsustainable seafood purchases by more than two million pounds while simultaneously increasing its sustainable seafood purchases by almost six million pounds. During that same time frame, the company increased its purchasing of sustainable wild salmon by almost 50 percent.

In addition to spearheading the foodservice industry’s quest to promote healthier and more plentiful oceans, Compass is also addressing many other critical food issues. A sustainability flagship project, Compass Group has recently launched an online, web-based toolkit that enables clients to build a step-by-step strategy and sustainability plan for lowering the carbon “food“ print of energy-intensive foodservice operations – from menu adjustment to kitchen services and supplies to site equipment practices and facilities audits.

Leveraging price and technology In addition to the healthy eating options available within Balance, Compass can also, in partnership with its clients, leverage technology to drive behavioral change. Compass’ proprietary rewards program – Zipthru Rewards – can be used to incentivize consumers to make healthier dining choices. For example, double reward points can be offered for specific healthy option purchases, while Zipthru Connect allows customers to opt in to receive coupons or discounts via instant messages or email on a daily basis.

Short-term discounting can also be used to encourage the consumption of specific healthy foods, such as fruits, vegetables or even superfoods. Compass has found that three months is usually a long enough period of time to get people into the habit of eating more vegetables.

And even when the price goes back to normal, they will usually continue to eat more of the healthy foods than they did before. In one particular location last year, the client increased the price of a regular soda by 25 cents while reducing the price of bottled water by 25 cents.

The 50-cent price differentiation decreased soda consumption by more than 100 percent while at the same time almost tripling the sales of the bottled water.

Comprising so many different components, Balance is far more than just a point-of-sale nutrition and wellness solution – it’s a complete campaign to encourage healthier living supported

by a wide range of educational/informational tools and resources, promotional materials, signage and technologies designed to work together to drive behavioral change. “We want to influence consumers and drive behavioral change both at work and in the home,” Brandstetter says. “Our goal is to empower, encourage and motivate people to make healthier choices – wherever they are.” e education and information

Balance website is your ultimate guide to wellness.

The Balance – it takes you website, developed in partnership with the Eating Well Media Group – is far more than just a corporate overview of Compass Group’s new wellness solution. Targeted toward both clients and consumers, the site is a fun, engaging and interactive portal that provides a wide range of practical and educational tools, as well as information and incentives to help people eat more healthily while they are at work or at school.

In addition to detailed summaries of Compass’ key commitments and accomplishments in wellness, sustainability and humanity, you can find healthy cooking video tips

and lessons, nutritional features, a body mass index calculator, an online quiz, plus a selection of downloadable healthy recipes, ingredients lists and shopping tips.

To find out more, go to: www.balance.compass-usa.com

spring 2011 • elements

25

wellness & nutrition

Wellness starts from within In 2010, Compass Group received a Best Employer for Healthy Lifestyles award for its greatHEALTH! program.

Executive Vice President, Human Resources Chris Ashcroft highlights the program’s benefits and explains what it means for both the staff and the company.

Chris Ashcroft q & a Executive Vice President, Human Resources

elements Tell us a little bit about the

greatHealth! program that was recognized with the NBGH award.

Chris Ashcroft: Compass Group USA employs more than 150,000 people, so it is important for us to offer quality healthcare and wellness programs to our employees. Three years ago, we launched greatHealth!, which includes preventative care, confidential health assessments, condition management and behavioral change programs. e How did the company go about creating the program?

CA: We are fortunate in that many of our clients are pioneers in the field of corporate wellness. We were able to access that expertise and experience of implementing a large-scale corporate wellness program, while also leveraging the knowledge of our in-house health and wellness experts. e Tell us a little more about the

condition management component.

CA: Almost 30 percent of the population has a chronic health condition of some

Raytheon radiance In addition to their daily responsibilities at the Largo, Florida-based Raytheon Café, Eurest associates have incorporated the

kind – asthma, diabetes or heart disease, for example. The definition of “chronic” is that it is unlikely to be cured. The program provides a personalized strategy for following a treatment plan, suggests behavioral changes for improving the condition and offers guidance and motivation to help employees monitor and improve their health.

“task” of wellness into their daily routines.

A collective commitment to achieving a healthier lifestyle, the program encourages everybody’s participation in a physical fitness program and promotes healthier meal and snack options.

The team has found several creative ways to increase its daily physical activity, including walking, biking, kayaking and working out to fitness TV

e What are some of the other key

components of greatHealth!?

CA: We provide free preventive medical, dental and vision care for associates and dependents, plus up to three hours paid time off for preventive visits to doctors and specialists, as well as lifestyle health coaching for weight management, getting fit, healthy eating and stress reduction.

Our tobacco cessation program includes coaching and free support products. e What feedback have you received from staff in regard to the program?

CA: The response has been amazing.

Almost half of all staff have completed health risk assessments, while we have also seen improvements in engagement – how connected employees feel they are to the company’s goals. We are also launching an area on our HR portal where people can share their personal success stories.

shows. The team also worked out at Raytheon’s new gym with trainer Mark Anthony.

360 Miles in 360 Days On Earth Day, 2009, Compass’ Charlotte Corporate Green Team launched the 360° Walking Club. Associates were challenged to walk and track 360 miles in 360 days.

During the challenge, participants tracked their progress using MyStart! Tracker – a free online tool provided by the American Heart Association. In

best employers healthy lifestyles award

addition to individual tracking, each walker became part of a team, which was determined by building

Compass Group was among 66 employers that received the award at the 2010 Leadership Summit sponsored by the National Business Group.

and floor. Seven teams and 199 associates enrolled,

Compass received a silver award for its greatHEALTH! health improvement program. The National Business Group on Health is a non-profit organization devoted to representing large employers’ perspective on national health policy issues and providing solutions to its members’ most important health care problems.

departments provided pedometers for each

26 elements • spring 2011

and the Benefits and Corporate Communications participant. One year later, MyStart! Tracker reported a total distance of 33,827.97 miles – almost one and a half times around the world!

Recognizing that breakfast can be oatmeal at eight, fresh fruit at nine, a croissant at ten, or a cereal bar and a coffee on the go at eleven, My Morning My Way brings fun, flexibility and variety to the most important meal of the day.

With the growing trend for snacking and the consumption of smaller meals throughout the day, My Morning My Way gives café operators the opportunity to capture traditional and non-traditional breakfast consumers and to increase revenues and check averages in those midmorning and afternoon dayparts. Designed to meet your customers’ demands for nutritious and portable breakfast options, choose from five healthy and energizing breakfast promotions.

breakfast on your terms!

whole+sum Breakfast

Happy New You

Totally Oatsome

Breakfast All Day

Incorporating a selection of easy-to-produce menu items, breakfast offerings can vary to fit the needs of your café – from a single menu item to a full whole+sum station. PIDs are provided with each menu item and portion size is listed so that guests can accurately serve themselves the correct calories.

Take advantage of the breakfast recipes and signage found in the Happy New You Managers Guide! Breakfast units should serve made-toorder omelets with a choice of potato or side of fruit for the entire meal to be less than or equal to 350 calories.

Introduce your customers to mid-morning offerings of healthful oats with heart-warming recipes and toppings, or let them choose from a variety of simple yet unique recipes.

Break the rules by serving breakfast all day! This year expand your breakfast offerings into other day parts and find creative ways to reinvent classic morning comfort cuisine to boost transactions and check averages throughout the day.

spring 2011 • elements

27

Dialing in the Dayparts Eurest’s retail strategy extends café attractions throughout the workday, accommodating both diners and grazers.

F

rom menu concepts hot from Restaurant Row to new twists on traditional favorites, Eurest strives to sustain both its customers’ health and that of our planet. In the corporate foodservice management arena, Eurest manages the café business by designing menus, targeting marketing programs and promoting its team’s ability to compete with the retail world at breakfast, lunch and afternoon snack times.

“The best breakfast in town” “Breakfast is a great example of our approach to managing the business by strategic dayparts,” says Michael Svagdis, Eurest’s CEO. “Most of our competitors see breakfast as an obligation for their managers and chefs while they get ready for lunch.

At Eurest, we see it as an opportunity to give our customers nothing less than the best breakfast in town – in the convenience of their own café.”

Eurest is revitalizing the focus on healthy breakfast to please multi-generational customers.

Whether for baby boomer breakfast traditionalists who are seeking the made-to-order omelet, or a millennial who wants a grab-n-go breakfast bar – the company is creating programs that address the needs of today’s customers from a food and schedule perspective. Eurest’s landmark Rise ‘n’ Dine breakfast program features the finest quality

28 elements • spring 2011

ingredients in a broad, crowd-pleasing menu that includes many healthy options. Made-to-order omelets, breakfast sandwiches and an array of other mouth-watering morning delights are prepared fresh each day by expert chefs and grill cooks.

Making the most of lunch Customer favorites – as well as exciting new choices – are on the lunch menu every day.

Eurest serves up at least three new promotions each month. Most concepts scoop the B&I competition with industry-first product launches.

Some promotions build seasonal menus around fresh harvests. And others promote awareness campaigns and other hot issues.

As a social hub, the corporate café is a great place to strengthen ties between the company, coworkers and families. Eurest’s Fun for Lunch series of 20-plus holiday and special event concepts is just the ticket. Some events put company managers on the front line, whether to serve customers or to face off in Iron Chef-type competitions.

turning afternoon snacks into a special event In today’s busy world, consumers are no longer taking the time for three square meals a day.

partnerships & services

FLIK expands legal portfolio FLIK International has expanded into 25 states over the past year, with 26 new accounts represented. FLIK’s newest addition to its legal portfolio is Ropes & Gray – a leading firm with sectors in 10 major cities around the globe. The firm recently selected Flik International as partner for its Prudential Center offices in Boston.

FLIK’s partnership with Ropes & Gray began in 2007 at the company’s New York City offices. FLIK continues to raise the bar by offering innovative foods and platinum service to its lawyers, staff and guests each day.

When Ropes & Gray’s Boston offices moved into new space across town, FLIK replaced a competitor that had served the branch for the past 20 years. The grand opening revealed a state-of-the-art conference center and café with panoramic views of the city, featuring a communal dining buffet to service lawyers, staff and guests.

FLIK innovation, platinum service and quality standards are evident when entering the space, which offers an array of exciting stations. These include Slices,

“Consumers are no longer taking

Between the Bread, Out of the Oven,

the time for three square meals a

Scrumptious desserts are also featured.

Culinary Theater and In the Season.

day. They instead take more of a snack grazing approach to dining.”

RA at hearst wins noncommercial award Restaurant Associates at Hearst

They instead take more of a snack grazing approach to dining. This presents new opportunities to provide customers with different food options. The new trend has created two new dayparts for corporate dining cafes – the mid-morning snack and the afternoon break.

Eurest promotes Recharge Wednesdays and Snack Smart, attracting customers for snacks including weekly, house-made specials, free popcorn, fresh fruit displays, packaged treats and energy drinks. These concepts follow the lead of the Quick Service Restaurant (QSR) segment, where snack traffic growth has outpaced both breakfast and lunch as a daypart sales category during the last two years. In 2009 alone, this accounted for nearly 11.5 billion visits.

primarily female attendees, emphasizing

headquarters was named CaterSource

lighter yet luxurious items with

Noncommercial Caterer of the Year for

high aesthetic appeal. Among the

its menu expertise and flexibility.

choices: Mini Lobster Éclair, Truffled

Hearst is one of the most prominent

Macaroni and Mascarpone, Crispy

media oufits in the world. RA delivers

Spinach and Sheep’s Milk, and Lemon

innovative catering to match the client’s

Herb Honey. By contrast, for the Break-

reputation, while maintaining flexibility

through Awards with a largely male

to handle events for a wide variety of

population, RA featured more classic

customer profiles, themes and budgets.

and simple comfort foods: Franks in

For example, during a recent

Puff Pastry with Mustard Sauce, Jumbo

fashion-themed event hosted by Bazaar

Lump Crab Cake, Grilled Filet of Beef,

magazine, RA customized a menu to the

Chimichurri and Roasted Peppers.

beating the industry standard Eurest’s daypart strategy works for everyone.

Customers find just what they’re hungry for, at any time of the work day. A 2010 nationwide survey of Eurest café customers found that over 70 percent rated the food quality as either “Good or Excellent.” The survey also charted increases in all key drivers of customer satisfaction, even though scores were already high by industry standards.

spring 2011 • elements

29

On the public days, we provided catering for more than 100,000 guests. To put it into perspective, it was like catering the Super Bowl for

scouts honor!

10 consecutive days.

In 2010, Compass Group had the privilege of operating the foodservices for the Boy Scouts Jamboree.

Elements talked to Eurest’s Mark Maloney about the challenges of feeding up to 100,000 people every day.

Mark Maloney q & a

e Tell us about the event

Division President Eurest Dining Services

elements Tell us about the

and dining facilities. We had dining

e What does the event mean

and what it involves.

halls, bagged lunches, camp meals

to Compass Group?

MM It’s a massive event. Boy

and retail concessions, as well as

MM The event gave us a chance

Scouts from all over the country

specialty meals such as Kosher

to show our diversity and flexibility.

assemble for 10 days of scouting

and Halal.

Food is not just about filling stom-

relationship between Compass

fun. We fed a minimum of 40,000

and the Boy Scout Jamboree.

scouts, family, friends, volunteers

Mark Maloney: It’s the second

and associates every day. On the

awarded the contract?

It was an integral component of the

Boy Scout Jamboree that

public days, we provided catering

MM I believe our proposal demon-

social dimension of the event.

Compass Group has had the

for more than 100,000 guests. It

strated our desire and capabilities,

pleasure and privilege of operat-

was like catering the Super Bowl

and highlighted our communica-

ing. The 2010 event, which we

for 10 consecutive days.

tions, logistics and operational

into operating the event?

excellence. Another factor was our

MM It required an incredible

ability to access all of the assets

amount of rigor, hard work and

managed, celebrated the 100th e How many dining options

anniversary of the Boy Scouts

achs, but about contributing to an e How did Compass get

overall atmosphere and experience.

e How much planning went

Group and was a huge success,

were available to guests?

available to us within the Compass

planning. Our associates worked

largely because of the best prac-

MM We were catering for all four

Group. We leveraged the knowl-

many hours in challenging condi-

tices we learned from operating

generations – from young scouts

edge and expertise of Restaurants

tions. We are incredibly grateful

the event in 2005. It is a great

to 80 year-olds, so we had to

Associates, Wolfgang Puck, Levy

to every associate who helped to

relationship and partnership.

provide a diverse range of food

Restaurants, Eurest and Canteen.

make it such a great event.

15 minutes is all it takes!

• Spotlight on Safety

• Current Menus & Promotions

In 2010, Eurest launched a new Pre-Service Meeting template. With a

One of the few areas where

Associates share the highlights of

fresh agenda each day, the template is guided by a desktop application,

Eurest is not flexible is safety –

their station menus and comment

facilitating 15-minute meetings at every

food safety, product safety,

on current promotions. They also

Eurest account in the nation. The meet-

customer safety, and the safety

get previews of upcoming events.

ings update staff on current activities and

of all its associates. Eurest’s rigid

goals, inspiring each associate to achieve

health and safety standards include

• Essential Service Message

the Eurest mission of excellence. Associ-

safe food handling, chemical

Every week, teams focus on one

ates learn, interact, offer input and stay in

storage, accident prevention and

of Eurest’s seven Essentials of

step with their team and customers.

sanitation.

Exceptional Customer Service.

30 elements • spring 2011

partnerships & services

lackmann nasa mission takes off!

red mango master license

Lackmann Culinary Services is the foodservice provider at NASA, providing dining options in multiple cafés and catering services. In May last year, over 30,000 people attended a Launch Viewing, including Late Night host David Letterman and NASCAR driver, Rusty Wallace, both of whom attended the viewing at an exclusive VIP site in the Operations Support Building II (OSB II). The Lackmann Culinary Services Catering Team prepared an assortment of hot and cold hors d’oeuvres, gourmet sandwiches, seasonal

David Letterman (above) and Rusty Wallace (below left) with the Lackmann catering team.

salads and freshly-baked desserts for the attendees.

The OSB II viewing site is known for its spectacular

Red Mango is changing the way America thinks about

view of all launch pads, both at the Kennedy Space

yogurt. With all-natural frozen, non-fat yogurt and other

Center and the Cape Canaveral Air Station.

innovative, award-winning products, Red Mango is

Mr. Letterman and Mr. Wallace complimented

the perfect complement to your existing brand or as

the Catering Team on the quality and presentation

a stand-alone operation.

of the food and were gracious enough to provide

Containing no artificial ingredients, Red Mango’s refreshing frozen yogurt is also 100 percent all-natural

them with photo opportunities.

non-fat, gluten free and probiotic, helping to support the digestive and immune systems. Thanks to ongoing

recharging wednesdays

innovation of flavors and products, and with more than 60 locations nationwide, Red Mango has become one

Recharge Wednesday at Verizon in Greenville,

of the country’s fastest growing brands.

S.C. refreshed associates with an afternoon

Compass Group’s licensing

boost. Protein-packed smoothies provided a

agreement with Red Mango

refreshing snack to re-energize mind and body.

allows for a wide variety of

Health and fitness is a high priority for Verizon

build-out options according to

associates. After teaming up with the Verizon

specifications. Red Mango’s

“Fit Coach,” the smoothie option for Recharge

simple operation and small,

Wednesdays was a perfect fit. Health conscious

flexible footprint allows

consumers often visited a nearby location for smoothie breaks. Incorporating

clients to maximize real

smoothies brought customers convenience and attracted many to the Eurest café.

estate while deliver-

The fruit smoothies available for purchase from 2 p.m. to 4 p.m. were very popular.

ing healthy nutritious

Offering free samples triggered sales, and the first batch sold out within the first hour.

treats that can be

“Per customer requests, we have continued to serve smoothies,” says Chef Manager

enjoyed all day and at

Ed Staley. “If this continues to be such a success, smoothies will become a café staple.”

any time of the year.

They role play, share success

and the team – birthdays, an-

Teams discuss the client’s mission

aged to share their thoughts.

stories and recognize team mem-

niversaries, HERO awards and

statement and core values.

“A Great Customer Experience

bers who display excellence.

other significant events. These

• Did You Know? Fun facts, trivia

• Diversity Topics New diversity

excitement for the day ahead.

perspectives are provided by the

• Q&A Training Topics

Compass Diversity Council and

After receiving feedback from

Thompson Hospitality.

the field, Eurest added 24 new

and important events that fall on the corresponding date in history.

Starts with Me!”

discussions generate energy and

• Insights Each Wednesday, the theme is On-site Insights,

five-minute question and answer

• My Unit Info Discussion of

centered on customer feedback

• Questions, Comments and

training topics, from cleaning

what’s unique about the account

and focus group findings.

Suggestions Everyone is encour-

issues to food storage.

spring 2011 • elements

31

partnerships & services

quick bites ‘Agent of the Year’ Awards Thompson Hospitality honored six Compass partners with the Agent of the Year award. The partners showed exemplary support, functioning as liaisons with their business sector.

This year, Eurest associates won five of the six awards granted across Compass Group sectors: • Northeast Region, Jim Randles, UTC. • Northeast Region, Len Gliwa, Tyco.

technicolor dream event Wolfgang Puck Catering hosted Ameriprise’s National Conference, featuring a bouquet of earth-friendly, seasonal and organic fare.

W

olfgang Puck Catering (WPC) hosted an extravagant Welcome Reception for the Ameriprise Financial National Conference. It hosted 4,000 attendees at L.A. LIVE in downtown Los Angeles, CA., August 12, 2010.

Senior executives along with the local team worked together to create a presentation that would impress prospective clients on a business level, while meeting their creative desires.

WPC designed a custom proposal for Ameriprise, who had very specific criteria for its event. In order to prove that WPC could flawlessly execute the event, they broke down the logistics of how it would all come together.

Just what everyone is WPC kept to the client’s theme of vibrant Technicolor against the black and white

backdrop of Old Hollywood Art Deco by serving global flavors and foods from the farmers market. A few of the dishes included Rainbow Beets with Candied Walnuts and Summer Citrus Fruits tossed with Honey Shallot Vinaigrette, White Chocolate Buttermilk Cake with Wild Strawberries, and Summer Fruit Soups of Passion Fruit, Watermelon and Kiwi Lime.

Aligned with the WELL™ philosophy, Wolfgang Puck Catering menus featured only cage-free, ocean friendly and humanely treated proteins and seasonal organic ingredients.

Combining the creativity of Event Architects, the energy of L.A. LIVE, and the culinary artistry of Wolfgang Puck Catering, Ameriprise successfully immersed its guests in an evening of sensory enjoyment as a kick-off to the National Conference.

• Western Region, Kevin Roller, Microsoft Corporation.

• Southeast Region, Simone Bryon, SunTrust.

• Mid-Atlantic Region, Bethann Hutchinson, Noblis.

lcs raises check averages Lackmann Culinary Services held a Restaurant Week in its Cafés just prior to Labor Day. The goal was to generate new sales and interest to help offset this generally slower week.

LCS forecasted a 15 percent drop in sales for the week, but with this promotion, they were able to not only maintain weekly sales, but exceed them!

The entire week was a success, and the check average increased by 18 percent.

sounds too good 2bu To meet the demand for healthy food supplied by companies that “give back” to social causes, 2bU vending machines are stocked with the kind of wholesome, high-end snacks and beverages found at

It’s all in the brochure!

For all event venues that Wolfgang Puck Catering manages, the company creates a customized venue brochure. Utilizing color photographs of the event spaces and WPC award-winning cuisine, catering sales managers present clients with a vision for how the event can look and feel. Capacities and floor plans are included for

premium grocery stores. Each item is carefully selected to meet the following standards: all natural ingredients; more

each meeting and event space, as well as detailed descriptions of the ambiance.

whole-grain selections; no preservatives

Along with the website, the brochure shares key information on the potential of

or artificial ingredients, flavors or sweet-

the venue spaces. WPC venue brochures are printed on eco-friendly paper and

eners; no trans-fats (zero grams trans-fat

are extremely cost effective, at an average cost of just 65 cents per piece.

products); and plant-based proteins.

32 elements • spring 2011

Italian Culinary Experience If you thought you had to call out to get great pizza at lunchtime, think again. 2.mato brings fun, flavorful and authentic Italian cuisine to your workplace. Utilizing local traditional Italian ingredients freshly made on site, the menu is designed for simplicity, quality, variety and portability. From paninis and pizza to Stromboli and subs to the new Pizzan – a unique pizza-style wrap that is the 2.mato menu’s signature dish – customers can select from a full range of Italian classics as well as enjoy unexpected menu items.

The 2.mato Menu includes the following dishes: • Pizzas • Pizzans • Paninis • Subs • Stromboli • Calzone • Flatbreads • Tossed and Baked Pasta

Contact Wallace “Buster” Johnston at: wallace.johnston@compass-usa.com to find out how to incorporate 2.mato into your business within an existing station or stand alone station concept.