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Food Brings People Together FED MEAL KITS ARE DESIGNED TO MAKE IT EASY TO ENJOY A FRESH, DELICIOUS MEAL AT HOME, USING SIMPLE INGREDIENTS AND CLEAR INSTRUCTIONS. PARTIALLY PREPPED AND APPROPRIATELY PORTIONED, THERE IS LITTLE WASTE AND LOTS OF NUTRIENTS. FOOD BRINGS PEOPLE TOGETHER. LET US WORRY ABOUT WHAT’S FOR DINNER.
Fresh HAND-SELECTED INGREDIENTS
Easy RECIPES IN 30 MINUTES OR LESS
Delicious MEALS UNDER 600 CALORIES
CEO CORNER
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STARCHEFS SPOTLIGHT
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CREATING COMMUNITY
CONTENTS
FA L L 2 0 1 7
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SUSTAINABILITY UPDATE
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TEACHING KITCHEN
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HURRICANE RELIEF
BEHIND THE COVER Our fourth issue of Envision Magazine tells the story of Compass Group’s positive impact in the community. Business Excellence’s Lead Graphic Designer Vincent Panzeca incorporated different aspects of community into the cover by illustrating local farmers and chefs, Teaching Kitchen, collaborative work environments and our pledge to reduce food waste. This unique work of art spotlights our growing community involvement through education, waste reduction, and our ability to promote better choices for people and planet.
VINCENT PANZECA LEAD GRAPHIC DESIGNER BUSINESS EXCELLENCE
WELCOME Building a sense of community is essential to what we do—both inside and outside the walls in which we operate. Food brings people together. Engaging with those around us enriches our daily lives and creates deeper, more meaningful connections. And the best part—opportunities are everywhere. Whether it’s sharing our culinary and wellness expertise to inspire well-being, creating collaborative space to encourage interaction, working with local farmers and restaurants to create valuable partnerships, or volunteering our time and services to help our neighbors—we will always be more than a café. The Teaching Kitchen is an exciting example of how Compass Group is leveraging its culinary and nutritional knowledge to transform our space into an educational, interactive and impactful environment. Across the sectors, it’s remarkable to see how much fun our guests are having when they become our students, engaging in a shared journey that will likely impact them long after the class ends. Our associates are responsible for acts of kindness every day. In fact, millions of hours have been donated because giving back to the communities we serve is the right thing to do. Compass Group is proud of the time, energy and financial resources our businesses and associates contribute to help build stronger, healthier communities. The bottom line is connections matter. We all grow stronger together. Thanks to each of you for your valuable contribution.
Rick Post
COO, Compass Group
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CEO CORNER
C R E AT I N G C O M M U N I T Y W I T H
As you can probably imagine, the reason I joined Compass, and have been a part of the company for the last 17 years, is the unparalleled opportunity to work with great people! My first experience was through Levy Restaurants. I met some of the best people in the business while working under the same roof at Conseco Fieldhouse (now Bankers Life Fieldhouse) in Indianapolis, Indiana. It turned out to be a fortuitous meeting for both sides, as Levy was contemplating moving into concessions and I was looking for a growth opportunity. I joined Levy as the VP of Concessions to help shape their strategy and build a team with this new expertise. After navigating the entry and growth into concessions, I assumed the role as Group President of Sports & Entertainment, then Chief Operating Officer of the combined Sports and Restaurant groups. Over the course of 13 years, I had the good fortune to not only work with great people, including James Beard Award winning chefs, but also to oversee every bucket-list sporting event, while growing the business from $250M to $1B; I managed everything from the Kentucky Derby and golf and tennis US Opens to Super Bowls and All-Star games. Ready for the next chapter and something completely different, I moved into the education sector, first as EVP within Higher Education and then, as the two operating groups were separated, became President and ultimately CEO of Chartwells K12.
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Rhonna
Chartwells K12 is a dynamic company with its own great story to tell – will you share it with us? Based on existing business and following a few key acquisitions, Compass created Chartwells in 1997. This new sector would be completely focused on serving both the higher education and K12 markets around the country. The sector enjoyed great success and, in 2004, further enhanced the brand with the “eat. learn. live.” tagline, clarifying their focus in the education market by communicating the company’s core philosophies. Several years later, the K12 side of the business was impacted with some major regulatory changes in the Healthy Hunger Free Kids Act in 2010. Knowing the specialization required a separate focus, Compass made the strategic decision to break out the K12 and Higher Education operating groups in 2013. We felt it was time to refresh the brand, keeping the “eat. learn. live.” tagline, but taking on a fresh look that spoke specifically to the K12 marketplace. With our new brand and poised for growth, we identified some strategic partners like KidsGardening.org and Prevent Child Abuse America, as well as technology innovators like Nutrislice, to help differentiate and bring new solutions to meet the more holistic business needs of our clients.
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The students we nourish grow into our future leaders, customers, clients and stewards of this planet.
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Tell us your Compass story.
Why do you feel it is important for your teams to build a sense of community? Schools are literally the hub of our communities. The students we nourish grow into our future leaders, customers, clients and stewards of this planet. And similarly, our associates are parents and community members who live and work in the area. Whether it’s a garden we help plant, a food pantry we help stock, a message we share to stop bullying behavior, teaching students and parents about the foods they eat, or helping to navigate their allergy concerns, it’s all a part of building a sense of community.
Cass
& CHARTWELLS K12
As Compass launched the Teaching Kitchen initiative, you took it and ran. Can you tell us about how you see Elly the mobile Teaching Kitchen impacting lives in K12 schools and beyond? It was inspiring hearing about the Teaching Kitchen Collaborative from Deanne Brandstetter and Dr. David Eisenberg for the first time. To me, this is one of the biggest benefits of Compass—the ideas and resources that we have within this network of experts. Listening to David’s story, his vision and the discussion about teaching people to cook and establish healthy behaviors definitely sparked many ideas. I wanted K12 to be a part of the solution by continuing the conversation at as many schools as possible. This spawned the idea of a mobile Teaching Kitchen, which we named Elly (a nickname for eat learn live). Being mobile, we can inspire and teach students across the country and go where there’s the biggest need.
Which Chartwells K12 stories focused on building community have been the most impactful for you recently and why? That’s tough to say because so many of our associates are contributing to their communities daily, in very meaningful ways. I’d say one of the most impactful stories came from Natalie Hamilton, a 16year-old high school student who turned a truly negative situation of being bullied into a positive one. She created an app called Sit With Us. Through her app, students can sign up to find inclusive tables to sit with in their school café. When we heard about what Natalie was doing we reached out to lend our support and help get the application in our schools. We helped her by funding the conversion for the app to Android and promoting the app in our schools. To me, she embodies so much of what we stand for: an entrepreneurial spirit, creativity during adversity and building inclusion through innovation. I’m proud of being able to support Natalie in bringing our school communities together.
What’s on the horizon for Chartwells? Growth. Growth. Growth. There are so many unique factors and outside influences that impact the K12 marketplace. One of those is the bid cycle. Every five years almost half of our business goes out to bid, creating not only some additional work for the PDC, but also an amazing opportunity to capture more of the market share on our road to $1B and beyond. It’s an incredible opportunity and we’re all focused on capitalizing on it! FALL 2017 | ENVISION 2020 7
SUSTAINABILITY UPDATE
STES GREAT
ELS GOOD, TA EATING LOCAL FE
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IF THESE WALLS COULD TALK Every Compass café has a story to tell when it comes to responsible sourcing. And across the country, the walls are beginning to speak volumes. Whether it’s cage-free eggs, sustainable seafood or food donation, dining areas are turning their physical space into messaging vehicles that detail the kitchen’s commitments. “Using wall graphics as a communication tool helps create a culture of change on campus,” says Senior Marketing Manager at Stevens Institute of Technology Lauren Devine, who notes many Gourmet Dining locations have seen students’ attitudes shift towards more mindful choices about what they are consuming. “We view the residential dining hall as an extension of the classroom, providing our guests an opportunity to learn and celebrate.” Chartwells Higher Ed has partnered with Business Excellence to create wall installations that include an interactive element where café staff can update the data, allowing guests to feel like they are a part of the progress. “It is very important for us to get back to the basics and simply to tell our story to our guests,” says Marketing Director Mary Dunn, who installed sustainability graphics at several locations in her district this year. “Once we incorporate these marketing pieces into our servery, guests are typically blown away by the amazing things that our company does at a high level, while still being able to focus on each local community.” With an increasing interest in learning the story of their food and supporting local farmers, locations report guests feel proud to be a part of the dining community when these commitments are shared. Eurest Regional Marketing Manager Jonathan Ivens-Brown says it’s all a part of creating a great dining experience. “Compass Group’s focus on sustainability is something that sets us apart from the competition. What we do every day is a benchmark to the foodservice industry. Our clients expect it, and we consistently deliver.” , SC
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S TA R C H E F S SPOTLIGHT
COMPASS PARTNERS WITH STARCHEFS On a mission to help restaurant professionals succeed, StarChefs is a membership-based resource that publishes trends, honors rising stars, creates forums for career opportunities and, through a unique partnership, introduces Compass Group to its national network of influencers for guest appearances at client sites and corporate events. Up-and-comer Page Pressley is chef de cuisine at Emmer & Rye, an acclaimed restaurant in Austin, Texas. He was delighted to appear as a guest chef at the Austin Compass Community Council (CCC) and two Eurest accounts as a prize for their efforts in the Stop Food Waste Day contest. “I would love to do it again,” says Chef Page. “To be on the ground level and have these meaningful dialogues about sourcing ingredients, making a cool bi-product out of what could be food waste, talking with young cooks about their career path. These are things I am really passionate about and Compass gives me valid and impactful opportunities to connect.” Opportunities like these were also plentiful at the Louisville CCC where Decca Restaurant Chef and Owner, Annie Pettry served a veg-centric dish at the Market. She received more requests to connect than she had business cards. “Everyone was excited and had their own idea in mind of how we could work together—whether it was speaking at a school for girls, being a guest chef at the local hospital or demonstrating how to make healthy food taste good, the possibilities seemed endless!”
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Because of the shared vision to celebrate thought-leaders for their contributions beyond the four walls of the restaurant, Compass is honored to present the StarChefs Rising Stars and Community Awards. “Chefs today have a voice, an important voice that people are interested in listening to,” says StarChefs Marketing Director Evan Leventhal. “It’s nice to give a platform to people who you admire, doing things with that voice for the benefit of not just themselves, but everyone around them. Compass Group helps us make this happen.” Chef Annie was a recipient of the Rising Stars Award and is impressed by Compass’ ability to successfully operate on a macro-level while simultaneously building relationships with one chef, in one restaurant, in one city at a time. “I am always looking for ways to learn, expand and experience new things,” she says. “I want to be connected with the community in a larger scale.” And that’s exactly what this partnership is all about. If you are interested in hosting a StarChef at your account, contact starchefs@compass-usa.com for more information.
Chefs today have a voice, an that people are interested
PAGE
PRESSLEY
CHEF DE CUISINE, EMMER & RYE AUSTIN, TEXAS
Growing up in Santa Fe, New Mexico, Page Pressley was drawn into the kitchen at a young age as his Italian godmother prepared robust dishes with fresh, quality ingredients. After working as a line cook in Santa Fe, Pressley was inspired to pursue a more formal education at The Culinary Institute of America in Hyde Park. Pressley brings his talent, vision, creativity and work ethic with him as chef de cuisine at Emmer & Rye, which opened in November 2015 on Rainey Street. Helmed by Executive Chef Kevin Fink, one of Food & Wine’s 2016 “Best New Chefs,” Emmer & Rye brought a unique dining experience to Austin, as the restaurant is the city’s first to offer contemporary American seasonal small plates passed on circulating carts as part of their meal. The restaurant has been included in Bon Appétit’s “America’s Best New Restaurants 2016” list as well as Texas Monthly’s 2016 “Where To Eat Now” list.
ANNIE
PETTRY
OWNER & EXECUTIVE CHEF, DECCA LOUISVILLE, KENTUCKY
Rising StarChefs’ Annie Pettry was raised in Asheville, North Carolina. From an early age, she was growing vegetables, foraging for mushrooms, fishing for trout and spending countless hours in the kitchen absorbing her parents’ global cooking style. Early on, Pettry moved cross-country to work in the pastry kitchen of the three-star restaurant, The Meetinghouse, in San Francisco.
important voice in listening to.
She attended the French Culinary Institute in New York City, where she also worked for Craig Koketsu of Park Avenue. She has held formative posts with Elliot Moss of The Admiral in Asheville, NC and James Beard-nominated Loretta Keller of Coco 500 in San Francisco. It was Keller who helped connect Pettry with the owners of Decca in Louisville, Kentucky. She then returned to the East Coast to take on Decca’s executive chef role.
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TEACHING KITCHEN
Envision 2020 Comes to Life It all started with a question: what if chefs, doctors and health professionals could better collaborate to accelerate change
with a powerful strategy for individual, family and community
transformation? The answer evolved into the Teaching Kitchen and, about a year and a half after the initial conversation, units
across Compass are successfully bringing this educational solution to life.
“Our challenge was to develop this engaging concept in a way that’s economical, scalable and drives commercial value. JULIE SAJDA – STRATEGIC DEVELOPMENT, BUSINESS EXCELLENCE
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“What an incredible day it was! The feedback from the staff was over the top, and they really appreciated the ‘break in their day’ to learn and try something new.” TARA SNOW – STATEN ISLAND UNIVERSITY HOSPITAL, MORRISON HEALTHCARE
Standalone
Portable
Market
Pop-up
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TEACHING KITCHEN
The Teaching Kitchen is an interactive culinary classroom that positively impacts food choices for our guests, optimizes space activation for our clients and drives commercial value for our stakeholders. Courses range from 15-minute Bursts of Learning to a 6-week Core Curriculum series of successive skill-building classes. Catering opportunities can also be integrated to focus on a single subject—such as driving client wellness initiatives, a holiday or a partnership with local farmers, vendors and guest chefs. Infusing fun into the Teaching Kitchen is a must, igniting a team atmosphere that can boost morale and productivity. The course varieties and recipes are designed for students to actively explore food, culinary and nutrition literacy in a collaborative, hands-on environment that’s hosted by talented onsite culinarians and knowledgeable registered dietitians.
“We had a great event that the clients and residents loved!” PHILLIP DOPSON – VP OF DESIGN AND RETAIL, MORRISON COMMUNITY LIVING
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Inspired by a ten-year relationship with the Culinary Institute of America and Harvard T.H. Chan School of Public Health, Compass Group North America is a proud grantor and founding member of the Teaching Kitchen Collaborative. This invitational network of about 30 thought-leading organizations uses Teaching Kitchen facilities as catalysts of enhanced personal and public health across medical, corporate, school, and community settings. With a framework established, sectors embraced the program and have been instrumental in shaping its development. Of the four models available, the pop-up model is the most popular due to its flexible nature to set up with limited time and space. These benefits make it perfect to showcase at client quarterly business reviews, innovation expos and tradeshows, and inside the café seating area for bursts of learning. It’s also been an effective tool to introduce and test the platform’s popularity before building a business case to invest in a more robust model. In fiscal year 2018, Teaching Kitchen launches are expected to grow —sites are encouraged to share best practices and drive revenue opportunities. Through a new partnership just announced with Healthie, a Compass-wide online subscription-based platform will launch to house tools and resources.
A natural extension of the Teaching Kitchen is FED—fresh, easy, delicious —meal kits that make it easy for guests to cook in their own kitchen. Through a preorder-and-pay app, veg-forward recipes are partially prepped, pre-portioned and packaged in house, giving them everything they need to make a nutritional home-cooked meal in less than 30 minutes. Additional information about the Teaching Kitchen program and its range of applications can be found on the Business Excellence page of MyCompass.
“The Teaching Kitchen not only provided an opportunity for students to cook for the first time, but also shared insight into the professional culinary world. Students received a hands-on experience for potential future job opportunities. Thank you for making this such a positive experience for our students!!!” DEREK PEIFFER – PRINCIPAL AT STRAYER MIDDLE SCHOOL, CHARTWELLS K12
TEACHING KITCHEN ENGAGES JOHNSON & JOHNSON Eurest has positioned Teaching Kitchen as a value-add for clients, showcasing their expertise in food and nutrition, while enriching the lives of Johnson & Johnson employees and supporting the company’s wellness focus. Additionally, this program is another source of revenue and marketed as a team building event, wellness partnership presentation and catering enhancement.
[Teaching Kitchen] is a team building event, wellness partnership presentation and catering enhancement. To initiate the roll-out at Ethicon, Resident District Manager John Leahy reached out to the group of administrative assistants he works with most often to participate and provide feedback to make the program successful. Teaching Kitchen was introduced at a great time with a recent push to keep team building and catering events on site and the word spread immediately. Since the first event in February, Ethicon has hosted additional Teaching Kitchen classes, led by Dietitian Claudia Gray and Executive Chef Chuck Fargione, including a four-day series scheduled at Johnson & Johnson Janssen 1000. The Teaching Kitchen class topic is promoted throughout campus and attendees are encouraged to
“I see this as being an integral part of our program in all of our schools,” says President of FLIK Ray Mulligan. “We are looking to start with at least one Teaching Kitchen per district to travel around from school to school and then expand by permanently adding to those schools that wish to have one on campus.”
Teaching Kitchen son at Johnson & John sign up in advance for the course. In addition to the skills learned during the class, students leave with a Teaching Kitchen apron, tote bag, recipe card and a satisfied appetite. Participants are excited about this program and eager to participate in upcoming events.
TEACHING KITCHEN BRINGS FLIK’S TAGLINE TO LIFE
Utilizing the pop-up version of the Teaching Kitchen, FLIK debuted the Bursts of Learning session, “How to Make a Vinaigrette,” at its annual client dinner held at the Kennedy Center in Washington, DC and it was a hit! Not only is the Teaching Kitchen popular with FLIK’s clients as a team building event, but during this year’s “Take Our Daughters and Sons to Work Day” in Compass Group’s Rye Brook regional office, children of associates also had fun participating in this learning experience. Making FLIK’s proprietary “Revved Up” ranch dressing, they learned why fresh-made dressing is better than bottled dressing—not only in taste, but also in nutrition impacting young minds and nourishing a brighter future!
Teaching students to create lifelong healthy food habits is the fundamental mission for Flik Independent School Dining, living up to their tagline: Nourishing a Brighter Future.
The introduction of the Teaching Kitchen was a perfect way to expand FLIK’s wellness platform to include a fun and engaging way to maximize hands-on learning.
Take our daughters & sons to work day
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TEACHING KITCHEN
POP-UP BECOMES PERMANENT WITH RESTAURANT ASSOCIATES
It was a tall order: develop four 30-minute Bursts of Learning and execute them four times each, over the course of eight days in June—without adding any staff. Each class needed a hook to pique the interest of the Viacom employees. The RA team chose focuses like Chop Like a Chef, Whole-y GRAINS!, Rubs & Marinades and Let’s Toast to Avocado. Teaching Kitchen was headed for success even before the first class took place. The introductory email went out and 192 seats were taken in eight minutes. Hundreds of associates were waitlisted by the end of the first week.
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All eyes were on Chef Adam Belajack, who was leading the classes. He settled in and was a real natural. The feedback from the first class was glowing—
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After seeing the Teaching Kitchen in action on a tour of another Compass Group account, Restaurant Associates pushed to launch their own Teaching Kitchen pilot program at Viacom. Tasked with getting the pop-up model operating within a month to gauge interest of Viacom staff, the team was determined to create a successful, ongoing business opportunity.
“I loved the class! It incorporated so many different techniques, plus we got to make something delicious!”
By the end of the pilot run, Viacom Chief Administrative Officer approved a portable model. In the process of hiring a full-time Teaching Kitchen chef and building out the space, RA and Viacom are committed to Teaching Kitchen.
Knife skills w ith Chef Adam
MORRISON HEALTHCARE AND AMERICAN HEART ASSOCIATION’S TEACHING KITCHEN PARTNERSHIP Morrison Healthcare and the American Heart Association (AHA) are using the Teaching Kitchen to share their mutual message of wellness through food with the community. Through the partnership, Morrison hosted pop-up Teaching Kitchens at Atlanta-area Phillips Healthcare and Empire Distributors to encourage discussion through the fun of cooking for those who would not typically focus on food and its potential benefits during the workday. “Teaching Kitchen creates a conversation around living well, instead of a lecture about being healthy,” says Sarah Allen, Director of Wellness and Sustainability.
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“Coworkers discussed their love of food, and what is important to them, often emphasizing the importance of wellness at home.”
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The community impact does not stop there. The influence is full circle: Morrison chefs are afforded the opportunity to showcase their culinary skills, and the team has a chance to meet with their guests outside of the hospital, bringing even more of a human element to Morrison’s foodservice program.
agua fresca. With the guidance of Dietitian Sarah Allen, and chefs Jared Schultz and Robert Marvin, attendees became excited about the interactive recipes, which included local and seasonal ingredients with heart health benefits. Situated in healthcare units, Morrison is reminded through the Teaching Kitchen pop-ups that their foodservice is not only appreciated by the sick, but also the healthy. The next Teaching Kitchen pop-up is scheduled to take place at Blue Cross Blue Shield of Georgia. Morrison plans to continue inspiring the community with a quarterly Teaching Kitchen event, as the partnership with AHA continues.
Chef Robert Ma makes cookin rvin g fun
The influence is full circle: the chefs are afforded the opportunity to showcase their culinary skills, and the team has a chance to meet with their guests outside of the hospital, bringing even more of a human element to Morrison Healthcare’s foodservice program.
Timid at first, the students tackled two cookout-inspired recipes: a summer salad with plums, raspberries, quinoa and almonds; and a strawberry, watermelon
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TEACHING KITCHEN
IMPORTANT TO MORRISON COMMUNITY LIVING’S SALES & MARKETING EFFORTS Teaching Kitchens are a focal point of MCL’s sales, tradeshow and community support strategy. “During sales presentations, people are drawn to the Teaching Kitchen. They just open up and share while they’re cooking together,” says Marketing Vice President Laura Knight. A powerful and engaging tool, the Teaching Kitchen proved central to a 17-community system sales process in California. Appearing 75 times throughout the proposal, it’s become part of nearly every conversation with the prospect. Morrison Community Living even installed a pop-up Teaching Kitchen in a community for a site inspection.
Kitchen class g in ch ea T a g n yi jo en MCL resident “This brings back memories from when I used to cook for my children.” RESIDENT AT REGENT’S POINT, IRVINE CA – DURING A SALES PRESENTATION
There’s just something about hands-on cooking in a group setting that everyone enjoys. At national and regional tradeshows, Teaching Kitchen is constantly crowded—sometimes three and four people deep. MCL purchased a portable Teaching Kitchen for the Chicago area and have eagerly begun training. The word’s out and communities are clamoring over who gets it first. MCL has also started adding portable Teaching Kitchens in other regions across the country. “Our vision is to add Teaching Kitchens to future dining facility designs,” says Phillip Dopson, Vice President, Design and Retail. “The Teaching Kitchen is an integral part of our wellness and culinary story and we’re excited to share its curriculum nationwide.”
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ELLY THE MOBILE TEACHING KITCHEN Inspired by the Teaching Kitchen Collaborative, Chartwells K12 created Elly—a first-of-its-kind mobile learning laboratory—to reconnect students with their food through hands-on, chef-led food education.
The end goal is to impact a generation’s approach to food and inspire lifelong healthy choices. Since May 2017, Elly has traveled over 2,800 miles to nine districts, reaching nearly 2,000 students. Chartwells chefs and dietitians teach these chefs-intraining how to make dishes from start to finish, like White Bean and Chicken Tacos with Citrus Avocado Salsa. Elly’s journey began at a high school in North Carolina, travelling up the coast to give middle school, special needs and culinary students the opportunity to participate. Along the way, she has been featured in community health fairs and events for both parents and faculty.
“Partnering with Chartwells to bring the Mobile Teaching Kitchen and its innovative curriculum to our school is a fun new way for our students to learn for a few weeks, but the ultimate lesson it’s teaching to our community is long-lasting.” PRINCIPAL BRIAN MCGRATH
Elly’s road trip has just begun, but the impact is already evident. Students reported a 29%–increase in their confidence about being able to cook from basic ingredients. Elly is headed out on a nationwide tour this school year, so keep an eye out for Elly when she visits your community! Follow along on Twitter and Instagram @EllytheMTK and on Facebook @Elly the Mobile Teaching Kitchen.
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C R E AT I N G COMMUNITY
CROSS-SECTOR AFTERNOON WITH GIRLS INC.
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Compass Group USA sectors Morrison Community Living (MCL), Morrison Healthcare (MHC), Touchpoint Support Services and Bateman Community Living joined forces to volunteer with Girls, Inc., wrapping up the second week with an afternoon of activities centered on the theme of Service and Hospitality. The team of volunteers set up four learning stations for hands-on exploration, discussing the importance of safety, branding and customer service. At a Teaching Kitchen pop-up, MHC Chef Tonya Brown and MCL Chef Todd Clements instructed the girls on
how to create their own parfaits using Rich’s Product. Every girl went home with a tote filled with fruit they “purchased” from the mock supermarket, vision boards they created and recipe cards for the parfaits. The afternoon had a profound impact on the girls.
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“I just spoke to a girl on her way out and she said to me, ‘I want to be a chef when I grow up and I got to meet one today! I was able to see what they did and now I have my first recipe card’,” says Director of Center Programs Michelle Graves.“So, it’s really important that the girls see role models that are in careers that were talked about throughout the week.”
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The Girls Inc. movement started in New England during the Industrial Revolution as a response to the needs of a new working class. Their comprehensive approach to whole girl development equips girls to navigate gender, economic, and social barriers and grow up healthy, educated, and independent.
The Summer University at Girls Inc. of Greater Atlanta resonated with the sound of 50 young girls laughing and chatting. The six-week program encourages participants to pursue higher education and set goals for their future, while exploring a different “major” each week to experience career opportunities for their future.
Recently, a story about a life skills class for students with intellectual disabilities grabbed the attention of Senior Communications Manager Dori Mendel. Students at Dunwoody High School run a café on campus to work on business, socialization and communication skills. Inspired, Mendel contacted the school to suggest a Morrison chef show students that a career in the food industry is possible.
Chef Antonio Nazario and Dining Services Manager Alexandra Hauss from Lenbrook Community led a session at the school’s cooking lab. Chef Antonio introduced easy-to-make banana chocolate chip muffins and a spin on Rice Krispie Treats, giving students a hands-on experience.
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Nelson has been teaching English as a Second Language (ESL) to adults in her community on a volunteer-basis for the past six years. Gayle begins each eight-monthlong cycle by practicing greetings and sharing names, and by the end of the course, students are ready to think beyond their current job situation and explore new opportunities. Gayle periodically shares the Compass Group and EverSource career websites with all levels of students each year and by doing so, she is deepening the investment into her community.
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“Having the opportunity to help adults gain skills and confidence when speaking, reading, or writing English has given me an empathy and appreciation for associates for whom English is a second language,” says Gayle.
The purposeful partnership was featured in the local paper, The Dunwoody Crier, increasing awareness of the program. The team at Morrison Community Living plans to return this fall to see their progress and offer additional guidance.
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Building community is a big part of the culture at Morrison Community Living. Leaders are always looking for opportunities to connect and enrich lives, including those of young students.
“We had a fantastic time engaging with the students, answering questions about working in the culinary field, asking them questions about their food preferences, sharing healthy cooking tips and safety practices,” says Chef Mazario.
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MORRISON COMMUNITY LIVING LENDS HAND TO LOCAL HIGH SCHOOL
The long evening classes are held at a local public elementary school for the parents of ESL students who attend that school.
EVERSOURCE ASSOCIATE EDUCATES COMMUNITY One EverSource employee is turning her volunteer opportunity into career opportunities for others. Receptionist Gayle FALL 2017 | ENVISION 2020 21
C R E AT I N G COMMUNITY
TEEN CHEF WOWS AT CHARTWELLS HIGHER EDUCATION EVENT Tara O’Donnell, winner of Food Network’s Chopped Junior, was invited to participate in University of Texas at Dallas’ Local Chef Series on Spirit Friday in April. The 14-year-old accomplished chef was a natural fit for the campus visit, where she shared her passion for food with everyone. UTD’s Executive Chef Gene Cristiano led Tara and her father on a tour of the campus kitchen where large quantities of high quality food are prepared for students whenever they’re hungry—a volume Tara was going to have to tackle.
On the day of the event, Chartwells staff members complimented the young chef on her professionalism and calm demeanor while she prepared menu items, including her winning mushroom risotto dish from Chopped Junior. With the executive chef by her side, Tara performed live cooking demonstrations and chatted with enthusiastic customers, stopping only to take a quick picture when asked. “When Tara explained her love of cooking, she had us mesmerized and we knew we were going to knock it out of the park with this event,” says Project Manager Pam Stanley.
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CHE HOSTS LARGEST STUDENT COMMUNITY SERVICE EVENT IN AMERICA Texas A&M (TAMU) is proud to host the country’s largest student-led community service event. Over 20,000 Aggies gather to take teams into the Brazos Valley to serve in a variety of ways—visiting local homes to assist with painting, mending fences and other projects, and preparing local little league parks for opening. This year, the Chartwells Higher Education Dining team at TAMU took their Gig ‘Em & Go food truck out into the Brazos Valley to surprise and delight students who were busy serving the community. Vice President of Operations Lee Rapport was on-hand to man the grill while other dining team leaders built burgers, served students and helped spread the word. Many worksite organizers are volunteers themselves and often purchase lunch for their Aggie assistants from their own pockets. Each basket delivery was met with warm and refreshing appreciation. “It was exciting to see Aggies light up as we dropped our ‘Lunch is on us!’ sign outside of the food truck,” says a dining lead.
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“Every day we serve students who come into our locations, but it was nice to take the time to serve them as they served our community.”
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C R E AT I N G COMMUNITY
COMMUNITY AND TEAMWORK LEAD TO EUREST EVENT SUCCESS Horizon Blue Cross Blue Shield of New Jersey (BCBSNJ) celebrates their annual National Walk at Lunch Day across all six Horizon BCBSNJ office locations every April. During the organized walk, employees are encouraged to participate to promote movement, wellness and be active in their community. Eurest supports the Horizon BCBSNJ employee wellness program, Journey to Health, by coordinating bottled water, meal vouchers and healthy bagged lunches for participants at all locations. This year, Eurest Registered Dietitian Emily Wunder, RD, LDN incorporated Get Fit Don’t Sit, an American Diabetes Association’s Alert Day, into the event aimed at reminding participants the importance of being active. Using the Compass FIT nutritional criteria, healthy snacks and beverages were promoted leading up to the walk and included in the bagged lunches. At each site’s kick-off, a Horizon BCBSNJ officer and a local politician were at the ribbon cutting to launch the walk. Through this successful partnership, over 1500 employees got up and walked for this event.
TOUCHPOINT COOKS IT UP IN MICHIGAN TouchPoint teams across the St. John Providence Health System in Michigan have created community partnerships that are making a big impact. Working with organizations like Forgotten Harvest and Fish and Loaves Community Food Pantry, seven TouchPoint locations are recovering food that would otherwise go to waste. More than 400 pounds of nutritious food gets donated weekly to local charities and those in need. Several locations are also providing schools and afterschool programs with “Power Packs,” which include fresh produce and healthy snacks. Taking it further, the Providence St. John’s team partnered with Gleaners Community Food Bank to participate in their Cooking Matters program. A part of the No Kid Hungry campaign, Cooking Matters hosts classes that teach families to shop smarter by using nutritional information to make healthy, affordable choices. At the end of each session, participants leave with a bag of groceries and recipes to make delicious meals at home. “It’s so rewarding and powerful to be able to arm our communities with knowledge and new skills,” says Regional Director Mayssoun Hamade. Nearly 30 TouchPoint registered dietitians, chefs and foodservice professionals have been certified as nutrition educators to serve the southeast Detroit area and hosted their first Cooking Matters class this year.
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EUREST SERVICES DRIVES FOR COMMUNITY OUTREACH Pfizer Pearl River colleagues provide continuous support to People to People (PtoP) of Rockland County, NY, an organization that assists struggling neighbors during difficult times. Eurest Soft Services Shipping and Receiving Lead Heng Meng was praised for his logistics and behind-the-scenes coordination, as individuals across campus donated nearly $3,000 in school supplies for the Back to School with Dignity Campaign, dozens of filled boxes for the Food & Coat Collection in November and $1,700 in new presents for the Toy Drive in December.
“Heng has been a great partner to work with during these community service events and has contributed directly to the success and impact these events have had on our local community,” says Jennifer Tejeda, Senior Admin Specialist. “I look forward to working with him again on our upcoming community service events.”
EVERSOURCE COMMUNITY AWARD Every quarter, EverSource recognizes a talented employee who gives of himself for the betterment of his community. A Habitat Award was presented along with a $100 gift card to Arnold Gonzales from the Horizon account in Lake Forest, IL. Nominated by his coworker, Arnold donates his time to a program called Feed My Starving Children, where he helps package food for the less fortunate. “Arnold is one of the kindest individuals I know and is constantly looking out for others. Arnold always has a positive attitude and enjoys making people smile.”
Here is a snapshot of the impact made in a single event:
203 Boxes Packed 43,848 Meals
119 Kids Fed for a Year Cost: $9,646.56
From planning and set-up to collection and delivery, Meng participated in every step by creating a game plan, routinely gathering donations and frequently checking in as event needs changed. FALL 2017 | ENVISION 2020 25
C R E AT I N G COMMUNITY
FLIK BRINGS ENVISION PILLARS TO LIFE FLIK Hospitality Group at BD (Becton, Dickinson & Company) is taking hold of Envision 2020 by engaging associates, guests and the community year-round.
Local Plate
Volunteer Efforts
A new innovative concept elevates the consumer experience by presenting restaurant-quality plates that utilize local and sustainable ingredients, while reducing labor.
BD and FLIK partner on the American Diabetes Association (ADA) Step Out Walk, donating food, beverages and time to support the participants.
Community Sourcing The food served in the café is locally sourced when produce is in season. During the non-peak months managers source from local bakeries, partner with local beekeepers for fresh honey and work with other local vendors in the Franklin Lakes community.
Teaching Garden BD has an on-site community garden with a composting station fueled by the kitchen’s Waste Not program. “The garden is a great opportunity to engage with the BD associates,” says Executive Chef Jeff Cavanaugh. “We discuss growing and harvesting herbs and vegetables, the composting process and my favorite: how to prepare and cook what you yield in the most delicious way possible.”
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Feeding the Community Summerfest is an annual company-wide picnic designed to engage 1500 BD associates in their work place. FLIK and BD donated more than 210 pounds of food to over 100 Northern NJ Food Bank locations from the Street Foods of NY theme. The partnership with Table to Table, a food resource group in Northern, NJ helped make the widespread distribution of food possible. “It’s great to see our team so engaged in giving back to the community,” says FLIK’s Resident District Manager, Tucker Littleton. “The Table to Table Organization, a local Northern New Jersey food rescue group, is a perfect example of a program that really benefits the community.”
‘MEET THE MASTERS’ PROGRAM, EUREST NATIONAL ACCOUNTS “It’s exciting that our events are being recognized within the industry for innovation and creativity,” says Mark Freeman, Senior Manager, Global Dining Services at Microsoft.
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The awards are overseen by the International Live Events Association (ILEA) Seattle chapter. The winning entry, the ‘Secret Society of Dining: Farm Tables & Football Fields’ event, featured a dramatic dining table in the center of a field, creating an experience for the attendees. It also included a mini-farmer’s market that showcased different fall-specific programs, initiatives and menus.
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Eventions, the catering and event department at Microsoft, was awarded the ‘Best Event Marketing’ category at the 2017 Emerald City Applause Awards (ECAA). The ECAA acknowledges and honors Washington industry companies and their greatest examples of creativity, planning, strategic management, resourcefulness and successful event solutions throughout the year.
“We’re honored that we were chosen by our peers for this award. Our catering and events team is committed to producing events that are impactful and tell a story.”
The Eventions team plans, produces and caters 30,000+ events annually on campus. The capabilities range from intimate meetings to large-scale, fully themed events for several thousands.
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C R E AT I N G COMMUNITY
Susie Weintraub is on the move. The Executive Vice President of Business Excellence lives in Seattle while her creative team is located in Charlotte. Susie estimates she’s travelled across the country and ran from the Charlotte airport to Compass headquarters hundreds of times to get to early morning meetings. Susie often skips a stop for coffee in the building’s lobby to get right to work. But on June 21st, Susie stopped along with many others who entered the building. What slowed Susie down? The Canteen-hosted Grand Opening of 2300 Café—it’s the coolest new coffee kiosk and marketplace, situated in a 300-square foot space, with a look and feel that’s designed to create experiences.
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CANTEEN CREATES A DESTINATION
“Segafredo offers the perfect complement of design and functionality. Not only will they build and design with the client, they lead in authentic and gourmet specialty coffees,” says Canteen Refreshment Services President Mike Flanagan.
In addition to the best Italian Coffee the Seattle resident has tasted in a while, the Segafredo Café is also offering sector-customized healthy and irresistible grab-and-go food choices from the new Jack & Olive program. If interested in reviewing Segafredo options, contact Patrick Hook for availability and next steps. PHook@mzb-usa.com
EXPERIENCE THE MODERN WORK CAFÉ AT CORPORATE HQ In July of 2016, Compass Group proudly unveiled the new 24Hundred Café at our corporate headquarters in Charlotte, NC. After being fully operational for a year, it remains not only a preferred place to grab a bite to eat at the office, but also a preferred place to work. The new café serves as the community center for the office to host presentations, office BBQs and more! With over 1,000 associates now working out of our home office, the kitchen space nearly tripled to better handle the volume and increase the options offered. With four main stations, a featured Chef’s Table, a Canteen Avenue C, and many other grab and go options, 24Hundred offers guests a dining choice to fit their tastes and time. Even outside the mealtime rush, the café remains a hub of activity. Between formal meetings, casual co-working, and associates seeking inspiration away from their offices, 24Hundred has a place for them.
Whether you’re seeking a fully connected conference room, or prefer a table on the new patio to get some fresh air, you’ll find a space that meets your needs. Beyond the food and the space itself, sometimes you just want to go where everybody knows your name and they’re always glad you came.
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COMMUNITY HURRICANE RELIEF
WEATHERING THE STORM TOGETHER
In the wake of the recent hurricanes, the display of resiliency from our associates and the community—many of whom have experienced loss and disruption of their own—has been nothing short of extraordinary. Facing this, our great people continue to demonstrate the hospitality and care we’re known for. When we say our associates are the heart of our company, this is what we mean.
ECTOR SHOUT OUT
Many of our teams, clients and operations in the Houston and Florida areas have stepped up to help those affected, whether by opening their doors to provide a hot meal or a safe place to sleep. Several sectors launched individual efforts to assist our associates and clients. Across the Compass family
Canteen, Eurest, Chartwells Higher Education, Morrison Community Living and TouchPoint created relief funds to help their own, as well as support the surrounding community. Compass Group has established a relief fund and will match every contribution up to $100,000. Take a look at some of the extraordinary efforts from our own associates on the ground. We would like to extend a heartfelt thank you to all associates who have been so generous with their time and resources to help efforts across the Compass community.
Eurest
Chef José Andrés was onsite at Chevron and gave a shoutout on Twitter to the dining team who was busy making meals for thousands.
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Chartwells Higher Education 90 percent of the Dining services team at Lamar University in Beaumont, Texas was personally affected by the hurricane. Despite this they stayed open and continued to serve students, staff, security and over 1,200 evacuees.
Y OUTREACH
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“Our entire organization is so proud of the efforts and decision-making of all our leaders throughout the organization as Harvey and Irma negatively impacted the lives of our students and associates throughout Texas and the Southeast.”
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Fred Heaviside, Regional Vice President Chartwells Higher Education
Levy
Teams at the George R. Brown Convention Center, Toyota Center and BBVA Compass Stadium produced thousands of hot meals for those displaced and first responders. In addition, volunteers went door to door to help individuals begin to clean up their homes.
Restaurant Associates & Wolfgang Puck Catering Restaurant Associates and Wolfgang Puck Catering partnered to deliver 10,000 meals to Beumont and Houston.
Morrison Community Living & TouchPoint
The Morrison Community Living and TouchPoint teams came from the surrounding areas to work with World Central Kitchen and Think Food Group to prepare and distribute meals for 500 people per day. FALL 2017 | ENVISION 2020 31
Let’s s av e the food S A V E T H E D A T E
A P R I L 2 7 TH, 2 0 1 8
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