the
envision story
what’s inside HELLO, WE’RE ENVISION GROUP
ENVIRONMENTAL GAME CHANGERS
RETAIL SOLUTIONS
TEACHING KITCHEN
WELLNESS AND SUSTAINABILITY
SPACE OPTIMIZATION
CENTERS FOR EXCELLENCE
INDUSTRY TRENDS
CHEF EXPERIENCES
MARKETING & COMMUNICATIONS
PARTNERSHIPS
ENVISION GROUP
hello
WE’RE ENVISION GROUP Envision Group is a central team of subject matter experts and creative thought leaders who work collaboratively with different segments of the business to design solutions that drive like-for-like revenue while challenging traditional models and industry status quo. With a keen focus on business growth, creating solutions and innovation, the goal of Envision Group is to make it easy to drive commercial results while supporting well-being of people and our planet. Data-driven insights from the business, emerging trends, disruptive models and research partners inform the development of concepts, solution, toolkits and new ideas that are customized to meet the specific needs of each client and sector. The Envision framework helps guide and shape the future state of our business under four key pillars:
food community ownership storytelling
four pillars FOOD We deliver great tasting food that happens to be good for you. Food is fuel so we want to give our customers more good stuff, less bad stuff. That means creating menus that feature seasonal, local, sustainable, nutrientdense foods whenever possible.
COMMUNITY More than a cafĂŠ, we create engaging communities by optimizing spaces, giving customers the flexibility to use areas in different ways, such as collaboration space, decompression zones and social outlets.
OWNERSHIP Using technology, we help guests make educated decisions, allowing them to take control of their food purchases while increasing mindfulness and well-being. Technology also helps managers and associates take care of business, customers and clients.
STORYTELLING We connect with customers through stories that tell the origins of our ingredients and recipes, the passion of our people, the innovation of our initiatives, and our commitment to sustainability.
CLIENT SUPPORT
AREAS OF EXPERTISE
Informed by business insights, Envision Group develops storytelling strategies and solutions that are in line with market trends and our objectives. They are then built into customized value propositions according to what is important to the client, the on-site demographics and the restaurant environment. We tailor all of our responses to the unique needs of each client.
Envision Group is comprised of experts in marketing and culinary innovation, wellness, sustainability, retail solutions, brand depth and space transformation. Our in-house design and creative teams translate key initiatives into customer-facing concepts, solutions and tools. Open innovation and strategic partnerships are fundamental to us. We strive to enrich the overall customer experience, giving guests what they want, when and where they want it, and how they want to pay for it, anticipating their future expectations before they realize them.
In addition to Envision Group, each sector has a team of marketers and innovation specialists who develop our solutions further and generate their own concepts. The combination of this central and sectorspecific innovation means that Compass Group is able to drive volume through scale while having the agility to adapt to each client location.
STRATEGIC PARTNERSHIPS Our expertise in food service is extensive and we recognize how rapidly the industry is evolving as the landscape changes. We embrace open innovation, making strategic partnerships a vital part of our growth strategy. We actively seek out partners who share our vision for delivering well-being for people and planet, while driving commercial results.
R E TA I L SOLUTIONS
Grocery Extension
13
%
AVERAGE SALES LIFT POST-CONVERSION
Invest in the next generation of convenience stores characterized by wellness and eco-consciousness. Market is a revolutionary C-store that responds to changes in technology and the way we shop, work and live our lives. This branded small retail solution blends operational, digital and physical elements, maximizing real estate and activating day parts into much more than just breakfast and lunch.
RETAIL SOLUTIONS
17%
AVERAGE LIFT IN SALES AFTER MARKET COFFEE CONVERSION
CUSTOMIZE YOUR MARKET GROCERY
Offer next-level convenience. Add the Market’s Grocery Extension to create a mercantile destination that includes fresh produce, local and artisan goods plus home living essentials.
ACTION STATION
ACTION STATION
Build experience into your Market. This station can host premium menu items during traditional business hours and transform into an activated chef’s table or teaching environment for elevated engagement. Perfect for a Teaching Kitchen experience.
COMMUNITY SPACE
Design a collaborative workspace. Add the Market’s Community Space Extension to transform any space into a flexible destination that promotes community, fosters relationships and encourages teamwork.
COFFEE BAR
Create a coffee destination. Add the Market’s fullservice espresso solutions accompanied with warm baked goods, fresh juices and refreshing smoothies to target non-traditional day part participation. COMMUNITY SPACE
COFFEE BAR
Jack & Olive is an on-the-go destination that infuses quality and convenience into fresh, handcrafted cuisine. Jack is an all-American name you can trust, while Olive gives a nod to our globally inspired food. With these two in your corner, you know there is always a place where guests can eat well and be happy. Our wholesome, fresh ingredients are sourced and grown by a strategic network of regional partners, allowing us to provide consistent, superior quality at any location.
BENEFITS FOR OUR CUSTOMERS • CONVENIENCE: Elevated experience for people on-the-go • QUALITY: Portions, ingredients and consistency meet best-in-class standards • VARIETY: Dynamic menus evolve with seasonal features • APPEAL: Contemporary offerings align with high-end retail environments • CONFIDENCE: Transparent, tamper-evident packaging and on-trend products
BENEFITS FOR OUR CLIENTS • LABELING REQUIREMENTS: Compliance to federal labeling as required by law • PARTICIPATION: Attract new customers and capture incremental sales • REVENUE BOOST: Drives price points with premium products • DYNAMIC MENUS: Respond to trends with market and point-of-sale data • TECHNOLOGY ENABLED: Provides 24-hour accessibility with self-op kiosks
HIGH VOLUME ACCOUNT IMPACT
70%
REPORT SALES INCREASE
75%
AGREE ELEVATED CUSTOMER EXPERIENCE
88%
HIGHLY POSITIVE GUEST PERCEPTION
RETAIL SOLUTIONS
WELLNESS AND S U S TA I N A B I L I T Y
F O O D ENRICHES The Liv es and the health o f o u r people and guests by i m p roving well- bein g , h a ppi nes s & productivity
WELLNESS AND SUSTAINABILITY
WELLNESS AND SUSTAINABILITY At Compass Group, we believe food enriches the lives of all people by improving well-being, happiness and productivity. As the world’s largest food service company, we have the scale and expertise to change the world and positively impact people and planet. In 2018, Fast Company recognized Compass Group as the No. 1 Most Innovative Food Company due to our commitment to sustainable menus and food waste reduction. To maintain our position as industry leader, we launched a groundbreaking strategy identifying three key priorities with targets to create a positive impact, drive growth and future proof our business.
THE KEY PRIORITIES CONSIST OF: Well-being at the Core Environmental Game Changers Better for the World
HEALTH AND WELL-BEING Our philosophy is to support our clients’ health and wellness goals by creating access to a variety of great tasting, better-for-you menu options and a food environment that encourages well-being, providing Engagement, Education and Excitement in our cafes, and offering incentives to help drive healthy lifestyle behaviors.
Supporting a Culture of Well-Being As a repeat recipient of the Best Employers for Healthy Lifestyles® award, we understand the importance of creating and supporting a culture of well-being. Our chefs and registered dietitians collaborate with internal and external stakeholders, supporting a communication strategy that delivers measurable goals for each client. Our strategic partnerships with groups such as the International Food Information Council, The Culinary Institute of America’s Healthy Menus R&D Collaborative and the International Well Building Institute position us to bring innovation and best practices to each cafe.
Access Each guest that enters one of our cafes should easily find a delicious meal that supports his/her wellbeing goals. We have developed a comprehensive set of healthy dining requirements, coupled with procurement guidelines that ensure better-for-you foods are available at all points of service daily. To make it easy for customers to identify betterfor-you options, we developed FIT, a science-based system to classify menu items. FIT acts as a marker for healthier meals, entrees, sides, soups, snacks and beverages throughout the cafe and vending. Our FIT criteria is based on the US Dietary Guidelines for Americans, and current recommendations from other science-based organizations, such as the Institute of Medicine (IOM) and American Heart Association (AHA). FIT can be rebranded to align with client initiatives while maintaining the nutrition and culinary integrity used to build the platform. For our customers with special dietary requirements, we have developed programs that support their needs. In 2017, Compass Group was the first in the industry to have its allergy training courses certified by Food Allergy Research and Education (FARE) through the FARECheck program. Our training program meets all of FARE’s core tenets for food handling as they relate to allergens and anaphylaxis. Once 100% of associates receive the certified training, accounts have the opportunity to become FARECheck Certified units. This partnership ensures our training programs remain aligned with the latest advancements in food allergen management.
THE POWER OF FOOD Engage, educate and excite guests about the transformative benefits of functional food to create an environment that inspires well-being.
Quarterly Themes and Health Holidays
Build a Better
We develop tools and resources that leverage the popularity of holidays and seasonal promotions throughout the year. Quarterly themes such as New Food, New Me, aligned with New Year’s resolutions, or Be a Flexitarian, highlighted around Earth Day, bring health celebrations to life with delicious menu items. These promotions provide opportunities to connect to well-being messages through food and align with health observance calendars.
Made-to-order stations offer the customization options that our guests demand and present the perfect opportunity to nudge food choices in a healthy way. Our Build a Better programs offer simple-to-follow tips for building better-for-you meals at salad bars, deli stations and grills.
Superfoods We celebrate foods that provide health benefits beyond their basic nutrient content. Health-conscious customers are drawn to meals that include nutrientdense foods that give them more benefits for their calories. Typically seasonal, the monthly superfood is easy to incorporate into any menu.
WELLNESS AND SUSTAINABILITY
Nutrition Information Webtrition is our proprietary web-based menu management tool that saves time, controls costs and improves operator efficiencies. The program allows our chefs to develop recipes, provide nutritional data on menu items and address food labeling requirements. With Webtrition as the base, we are able to provide our guests with nutrition information through platforms beyond the menu, including dining websites, ordering kiosks and mobile applications.
Registered Dietitians Registered dietitians (RDs) bring the latest in nutrition science to life through our programs. RDs conduct health promotion events and work with on-site teams to integrate each client’s well-being culture into our dining programs. Chef’s tables that include RDs have been shown to increase participation and selection of featured healthy menu items. Behind the scenes, RDs are involved in menu development, training and labeling compliance, as well as program development. Guests are updated on nutrition trends by RDs through our websites, social media, videos and monthly Eat Live Do Well newsletter.
personalized nutrition As we enter the era of hyper-personalized nutrition, guests are starting to look beyond functional nutrition to nutritional genomics, the microbiome and bio-monitoring to inform their food choices. We tap into our cutting edge partners to bring this emerging trend to clients and guests.
Nutrigenomix is our preferred nutritional genomics partner. Â Founded at the University of Toronto and active in 35 countries, Nutrigenomix uses genetic testing to determine how your body will respond to different foods and nutrients based on your individual genetic profile.
Zipongo brings personalized nutrition to life both at home and in your cafes by creating curated menu recommendations based on personal health status and goals, along with recipes and shopping lists for home use.
WELLNESS AND SUSTAINABILITY
RE D U C E FO O D W A S TE Compass Group is driving change from the inside out with a landmark commitment to reduce food waste 25% by 2020. The best way to minimize food waste is to prevent it from occurring in the first place. Our culinarians are trained to be efficient in how they purchase, store and prepare the food they serve. Many recipes focus on the complete utilization of ingredients. To monitor, measure, and ultimately reduce food waste in our kitchens, Compass Group chefs utilize Waste Not, our proprietary web-based tracking tool.
34
%
AVERAGE FOOD WASTE REDUCTION REPORTED BY ACCOUNTS USING
According to the Food and Agriculture Organization, large quantities of food waste occur at the retail level due to an overemphasis on appearance. In response, we created the Imperfectly Delicious Produce (IDP) program to rescue “ugly” fruits and vegetables that are otherwise left unharvested or thrown out. IDP identifies opportunities to utilize produce that is perfectly safe to eat, but doesn’t meet the strict aesthetic standards of most retailers.
7.4
+
MILLION POUNDS RESCUED TO DATE BY COMPASS GROUP CHEFS
WELLNESS AND SUSTAINABILITY
100
COUNTRIES JOINED THE CONVERSATION
227M DIGITAL VIEWS
89M
PARTICIPANTS ON SOCIAL MEDIA
36
COUNTRIES HOSTED EVENTS
In partnership with our clients, Natural Resources Defense Council, Save the Food and celebrity chef Tom Colicchio, Compass Group mobilizes its scale and expertise to ignite a global conversation about the food waste crisis, educating guests on the positive changes they can take back to their home kitchens with a pledge to make every day Stop Food Waste Day. With awareness campaigns, community engagement and our reach, we have diverted millions of pounds of food from the landfill, establishing Compass as the unparalleled leader in food-waste reduction. The social media campaign magnified the impact, connecting more than 89 million people across 100 countries during the week of Stop Food Waste Day.
CITIES
COAST-TO-COAST,
FROM PHILADELPHIA TO SEATTLE, PROCLAIMED THE THIRD ANNUAL STOP FOOD WASTE DAY AS
AN OFFICIAL DAY OF ACTION
Celebrity chefs like José Andrés publicly make the pledge to make every day Stop Food Waste Day.
WELLNESS AND SUSTAINABILITY
2018
SUSTAINABILITY
SCORECARD
Items that meet the specific purchasing criteria of Compass Group’s sustainability initiatives, as a percent of total purchases for that category
17% Local produce in support of the American Family Farms 46,127,895 lbs
93% Milk & Yogurt free of artificial growth hormones 245,086,915 lbs
91% Seafood from sustainable sources (Seafood Watch Criteria) 13,045,045 lbs
WELLNESS AND SUSTAINABILITY
89% Certified Humane cage-free (shell) eggs 79,519,774 lbs
84% Chicken & Turkey produced without the routine use of humane antibiotics 117,514,662 lbs
47% Eco / Fair Trade Certified Coffee 5,938,616 lbs
E N V I R O N M E N TA L GAME CHANGERS
Plant-Forward Meals Compass Group has recognized the importance of plant-forward menuing for a decade with the introduction of our Be a Flexitarian campaign in 2009, which encourages guests to skip meat once a week. Since then, our culinary leaders have increased training, partnerships and tracking to ensure that we’re keeping up with menu trends and customer demand. Programs and promotions are continually developed to increase whole grain and produce offerings while reducing the amount of meat served to mitigate the impact carbon-intensive animal protein has on the environment – and waistlines. Compass Group partners with industry leaders and entrepreneurs to keep wholesome food exciting and accessible. Beefsteak, the vegetable-centric, fast-casual restaurant by world-renowned Chef José Andrés, is exclusively offered at Compass Group accounts. We collaborated with celebrity Chef Jet Tila to create the VegRev Tours where our chefs spent the day exploring produce-centric restaurants in Los Angeles for inspiration. The tours have transformed into the current VegRevolution program, where we educate culinarians on bringing flavor-packed vegetables to the center of the plate. In 2018, we purchased 2 million pounds of plantbased meat-alternatives and implemented numerous plant-forward concepts for our guests.
ENVIRONMENTAL GAME CHANGERS
Carbon Impact In 2015, we joined over 140 companies from across the country to sign onto the American Business Act on Climate Pledge. Compass Group USA pledged to reduce CO2e emissions by 43%, equating to more than 2 million metric tons, against our 2010 baseline by the year 2025. To reduce the eco-impact that our cafes have on the environment, we created Carbon Foodprint, an online tool developed under the scientific advice of NGOs such as Environmental Defense Fund, the Green Restaurant Association and the Food Service Technology Center. Our managers use Carbon Foodprint to create customizable strategies to improve their energy, water and waste performance. This tool arms our clients with data for robust reporting to organizations, such as CDP. In 2018, Compass Group cafes participating in Carbon Foodprint reduced their greenhouse gas emissions by 300 metric tons, which is the equivalent to planting over 8,000 trees.
Enriching Local Communities
Sourcing Responsibly We have developed an extensive Sustainability Platform to establish specific milestones and track our progress. We focus on creating real change where we can have the most impact. As a company, we have set targets to increase the amount of sustainable food we serve and can report on our progress through sustainability scorecards. A few examples of the goals we have set for 2020 consist of sourcing 100% sustainable seafood, 20% local produce and 100% cage-free shell eggs. To share our accomplishments with our clients, guests and associates we proudly publish an annual CSR report.
To ensure the communities in which we operate are thriving, we prioritize fair working conditions for our associates and suppliers, promote local purchasing and tell the story behind the food we serve. Currently, we source over 46 million pounds of local produce from farmers across the country. These local (within 250 miles) and regional (within 400 miles) ingredients are always sourced as a first choice in order to support small and midsized American family farms. Working with clients and local food banks to help low-income and other less fortunate residents in our communities enriches the neighborhood while also helping us reduce waste. We always pride ourselves on reducing food waste at the source, but when there is excess food that can be donated rather than thrown in the trash, we look to food recovery as a solution. In 2018, we donated more than 700,000 pounds of food to local organizations.
ENVIRONMENTAL GAME CHANGERS
Partnerships for Big Change Compass Group is leading the industry in sustainable practices including food waste reduction, plantforward menuing and sustainable sourcing. To have the greatest impact, we rely on the expertise of others. We collaborate with key industry bodies, NGOs, government and global organizations to address the food-related effects on society and the environment. At our core, we are a food company and understand that we are only made stronger through strategic partnerships with leaders in other industries.
Compassion in World Farming (CIWF): CIWF is a farm animal welfare organization with whom Compass submits their cage-free shell and liquid purchases to their annual tracker. In 2018, we were honored to be the first member of the Friendly Food Alliance, a project created by CIWF. The Friendly Food Alliance’s goal is to reduce the number of animals in the supply chain and increase plant-based options.
ENVIRONMENTAL GAME CHANGERS
The Culinary Institute of America (CIA) and Harvard T.H. Chan School of Public Health: The CIA and the Harvard T.H. Chan School of Public Health have joined forces on a joint culinary and public health partnership through which we collaborate on many initiatives.
Eatable: Eatable is a consulting firm that helps businesses track their food waste, start recovery programs to donate surplus food and explore food waste solutions. Their services include creating waste strategies, conducting waste audits and implementing food recovery to divert waste from landfills.
Feeding America: Feeding America is one of the largest food recovery nonprofit organizations in the nation. They connect their network of more than 200 food banks to accounts for distribution of surplus or unsold food to food pantries and other agencies.
Food Recovery Network: Food Recovery Network unites college students to recover surplus, unsold food from their campus dining halls that would otherwise be wasted and donate it to hungry Americans. They have over 230 chapters nationwide and have prevented over 2.7 million pounds of food from being discarded.
Menus of Change: Menus of Change is a groundbreaking leadership initiative launched in 2012 by The Culinary Institute of America and Harvard T.H. Chan School of Public Health. Menus of Change works to integrate optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the food service industry and the culinary profession.
ReFED: ReFED is a multistakeholder nonprofit, powered by an influential network of leading business, nonprofit, foundation and government leaders committed to reducing U.S. food waste. ReFED takes a data-driven approach to move the food system from acting on instinct to using insight in solving our food waste problem. They provide solutions for our accounts as well as action guides to increase awareness.
Global Animal Partnership: promotes welfare of farmed animals by rating the welfare standards of various farmed animal products. Compass was the first food service company to commit to GAP Step 2 slower growing chicken by 2024. Seafood Watch: Seafood Watch is a sustainable seafood advisory, best known for developing sciencebased seafood recommendations that customers, chefs and business professionals use to inform their seafood purchase decisions. Compass Group is proud of the continuing partnership it has with Monterey Bay Aquarium and Seafood Watch, which began in 2002. The Humane Society of the United States (HSUS): HSUS Forward Food Culinary Experience is a foodforward, hands-on culinary training focused on plantbased recipes and development support for the plantforward initiative. We are proud to have launched a national partnership with the Humane Society of the United States to create more veg-centric menus.
Toast: Toast Ale is an award-winning craft beer brewed with fresh surplus bread that would otherwise be wasted.
TEACHING KITCHEN
The Teaching Kitchen is a hands-on experience for guests to explore food, culinary and nutrition literacy in a collaborative and team-building environment. Engaging with on-site culinarians and registered dietitians creates an enjoyable program that measures its success on the ability to educate participants on planning, cooking and eating better, healthier meals at home.
The Benefits Benefits of the Teaching Kitchen include improved employee productivity, creativity, morale and engagement with company wellness initiatives. Participants in Teaching Kitchen courses have reported an increased frequency of cooking at home, reduction of mealtime stress and have shown an increase in the appreciation of world cuisines.
84%
INCREASED COOKING CONFIDENCE
The Teaching Kitchen Collaborative Inspired by a 10-year relationship with The Culinary Institute of America and Harvard T.H. Chan School of Public Health, Compass Group NA is a proud sponsor and founding member of the Teaching Kitchen Collaborative (TKC). The TKC is an invitational network of thought leaders from over 35 organizations who are using Teaching Kitchen facilities as catalysts of enhanced personal and public health across medical, corporate, school and community settings. Being a member of the TKC enables us to learn about other Teaching Kitchen facilities and glean best practices for implementation. We have access to a network of research-focused institutions who support evaluation of the clinical, behavioral and financial impacts of Teaching Kitchens across various populations and settings.
58%
COOK FROM SCRATCH 3-5 TIMES PER WEEK
96%
WOULD RECOMMEND CLASSES TO A FRIEND
POP-UP MODEL
The Models Pop-Up Model: Easy to pop up and down, this model requires limited space. The Pop-up model is a great way to engage employee interest in the Teaching Kitchen and creates a unique environment for team-building events. Portable Model: This model is made up of mobile work stations that utilize portable cooking equipment, including induction burners. A designated space is not required as this model can be placed in a servery area with a cafe station as an anchor or in a separate space.
PORTABLE MODEL
Stand-Alone Model: A space designed and dedicated to a teaching kitchen environment for full programming. The stand-alone model maximizes hands-on learning with complete participation, featuring residential cooking equipment. Ideal in a high-traffic area for maximum exposure. Market Model: The benefits of a Teaching Kitchen in a market atmosphere. A great option for limited participation at off-peak times. Curriculum integrates recipes with retail items for sale.
STAND-ALONE MODEL
THE CURRICULUM Core Curriculum: Six, two-hour sessions that provide detailed learning objectives. Participants learn how to use kitchen tools, participate in basic culinary and nutrition skill building, and are provided with independent learning exercises to practice at home. Single Subject Classes: 60-90 minute classes that focus on a single point of interest, like making pasta from scratch, or easy weeknight meals. Bursts of Learning: Quick 15-20 min. “bursts” of activity.
MARKET MODEL
Catering and Team Building Events: Showcasing local and celebrity chefs, vendor partners and farmers with engaging ‘how to’ activities, such as food and wine pairing.
Meal kit delivery services are reinventing the dinner ritual in a very appealing way. Working couples, singles and busy families who care about eating fresh, home-cooked meals are flocking to the concept of a freshly prepped meal kit. FED meal kits offer your customers an easy way to enjoy a delicious meal at home using simple ingredients and clear instructions. Partially prepped and appropriately portioned for two or four meals, FED meal kits offer little waste and lots of nutrients. Our variety of recipes will meet all of your customers’ wants and needs by offering some better-for-you meals, vegetable-forward options, and even some good old comfort food selections. Each meal kit also comes with ready-to-bake cookies to enjoy afterward. Customers download the FED app to pre-order, pay and select a pickup date and time. Units receive orders via email and the FED online dashboard. The customer picks up their easy-to-carry FED bag at the designated location and takes it home to enjoy. Food brings people together. Let us worry about what’s for dinner. Fresh. Easy. Delicious.
Program Highlights ¢¢ No subscription required ¢¢ Same-day ordering available ¢¢ “Bring Your Bag Back” discount ¢¢ Natural extension of the Teaching Kitchen or as a stand-alone program
¢¢ App available for both Apple iOS and Android
Resources and Training We recognize the importance of a turnkey solution so we’ve put together a tool box of resources that guides the operation through the launch process. Like any new program, marketing and advertising are the keys to success. All marketing materials are available for direct download or can be printed. Our team of culinary, nutrition and technology experts have created a series of trainings for the operator. A training schedule is provided so that they are prepared to manage all aspects of the program from meal kit assembly to financial reconciliation. Trainings are recorded so that operators can review as needed and written instruction manuals are available as reference.
AWARDS AND RECOGNITION Compass Group is committed to consistently delivering superior service in the most responsible way for the benefit of our customers, shareholders and associates. It is truly an honor to receive recognition for great people, hard work and high standards with awards that include the following:
World’s Most Innovative Companies
Ranked #1 of Top 50
2018: Fast Company
2014-2018: Food Management Magazine
Best Employers for Healthy Lifestyles
Ranked #1 of Top 50
2013-2018: National Business Group on Health
2014-2018: Food Management Magazine
Good Egg Award
Change the World List
2016: Compassion in World Farming
2016: Fortune Magazine
S PA C E O P T I M I Z AT I O N
FOOD CONNECTS PEOPLE Space activation is a new currency in food service where innovation in food, partnership, technology and data come together to create experiences. A well-designed space attracts guests, increases productivity, repurposes underutilized areas, delivers return on investment and supports culture. Our mission is to drive growth as we celebrate connections and transform traditional food areas into multifunctional, dynamic and engaging spaces. Using data and experience-driven design, we look to address client-specific challenges and create more human-centric environments that balance commercial results, contribute to well-being, build on community and deliver like-for-like growth all through the optimization of space. Our qualifications and experience enable us to provide full-service program management with a dedicated team to lead you through a collaborative design, construction and measurement process.
The process starts with your goals. Whether it’s maximizing space utilization, expanding offerings or cultivating culture, identifying solutions will be addressed from beginning to end. Our design approach is centered around the guest experience, reinforcing the priorities vital to your definition of culture. Upon completion, we collect data and feedback to validate the design and measure its success against your initial goals. Smart environments and the latest trends influence the evolution of the on-site cafe. The team’s knowledge, experience and research keeps Compass clients ahead of the competition by delivering experiences like gamification of wellness, and 24-hour access to unique amenities. Our network of strategic partners enhance this base with updates on their research, development and best practices. From vertical gardens to modular solutions and augmented reality, we align with likeminded industry leaders and innovators to bring nextgeneration spaces and experiences to you.
Design Innovation and Space Transformation
STRATEGIC PARTNERSHIPS
Furnishing to Activate Space
Designing Experiences
Global Design
Smart Hydroponic Growing
Container Architecture
International WELL Building Institute
Transparent, Cloud-based Data Mgmt
Clean Energy Fuel Systems in Mobile Solution
CENTERS FOR EXCELLENCE
A culture is defined by its collective attitudes, beliefs and behaviors. Compass Group’s Centers for Excellence (CFEs) provide accounts across all regions with a place where associates can go to learn, grow and develop by seeing firsthand the best examples of our programs, practices and policies in an open and respectful environment. In addition to education, the mission is to demonstrate how delivering excellence consistently in an everyday operation drives real results and strengthens the entire Compass community across our sectors and zones.
Centers for Excellence at a Glance: • Active CFEs in nine sectors within the US. • 10,000+ Compass Group managers and associates completed CFE online training programs in 2018. • CFE platform founded in 2000.
7%
AVERAGE CHECK INCREASE
11%
PARTICIPATION INCREASE
• Set operational and financial benchmarks • Act as pilot sites to incubate and evaluate innovative ideas, programs and initiatives. • Serve as training locations for associates and managers to learn essential skills and competencies. • Host national and regional meetings and events. • Showcase the best of Compass Group sectors to prospective clients.
Certification Benefits • CFE managers are highly regarded leaders and subject matter experts. • Accounts receive additional support and expertise from corporate and sector departments like quality assurance, safety, labor analytics, human resources, sustainability and training.
Dedicated CFE Team Offers Support In Operations • Standards and Processes Consultation • CFE Certifications:
evaluation, site visits, coaching
• Strategic Projects • Company-wide Communications
Training • Live and Online Training • Content and Curriculum Development
RETAIL CERTIFICATION DELIVERS RESULTS
5.7%
AVERAGE SALES INCREASE
4.6%
AVERAGE PARTICIPATION INCREASE
3.9%
CHECK AVERAGE INCREASE
REVITALIZING OUR ENVIRONMENTS
8.8%
SALES INCREASE
2,278
COMPLETED ALL TIME
160
COMPLETED YTD
CENTERS FOR EXCELLENCE
AUTHENTIC
ENTERTAINING
HAND
CRAFTE D
RESPONSIBLE
AROMATIC WHIMSICAL UNEXPE CTED
Make your next event memorable with ChefNet! Compass Group’s network of celebrity and local chefs is growing and it’s never been easier to book the ultimate guest chef experience. As members of our exclusive food & drink community up-andcoming restaurant chefs, culinary influencers and local innovators are ready to make an appearance at client locations and events.
BEST OF LOCAL
Super
ELEVATED
LOCAL
CHEF EXPERIENCES
celebrate the people behind the food The success of Compass relies on its great people and great food, making our culinary talent the heart of the house. As the world’s largest food service company, Compass Group is by extension the world’s largest employer of chefs. It is our privilege and responsibility to recognize the incredible people behind the food, uniting 100% of sectors in celebration during international Chef Appreciation Week. To extend the reach and build excitement, Compass partnered with celebrity chef and humanitarian José Andrés to spotlight Compass’s chefs for using their craft to create meaningful contributions to the company and the communities they serve.
1.9M
SOCIAL MEDIA IMPRESSIONS
#LoveYourChef
1450
PEER-TO-PEER CHEF OF THE YEAR VOTES
1600
UNIQUE SOCIAL MEDIA POSTS
CHEF EXPERIENCES
PA R T N E R S H I P S
BRANDS Our evolving portfolio of national, regional and local brand partners delivers excitement, comfort and trust to our guests and clients, creating an onsite destination. The landscape of both emerging and established brands continues to see more players in veg-forward, tech-enabled and globally-inspired authentic flavors. At the same time, pressures of a tight labor market, space limitations and investment constraints drive us to seek partners who deliver solutions with proven diverse models.
MEET TODAY’S DEMANDS WITH THESE BRAND PARTNERS
QUALITY FIRST
OPTIMIZED MODEL
GLOBAL FUSION
FUNCTIONAL FOOD
ORGANIC
COMPASS EXCLUSIVE
Trends Working with market research experts like Datassential, Technomics and Mintel we monitor developing trends to remain flexible and responsive, offering clients and guests options that match their personal preferences well before they ask for it. Mobile ordering gives guests the convenience they expect. We work directly with onsite brand partners to deliver a seamless experience through a proprietary order-and-pay app. In fact, we are currently the only licensed partner of Starbucks authorized to offer this integrated digital experience.
TECHNOLOGY & ROBOTICS
TOP GROWTH CATEGORIES & NEWER PARTNER SOLUTIONS
8.9%
ASIAN / NOODLE
SUSTAINABILITY & WELLNESS
8%
CHICKEN
6.6%
COFFEE / CAFÉ
GLOBAL TRENDS
Source: Technomic: 2019 Top 500 Chain Restaurant Report
PARTNERSHIPS
STRATEGIC PARTNERS Our expertise in food service is extensive and we recognize how rapidly the industry is evolving. We embrace the concept of open innovation, making strategic partnerships a vital part of our growth strategy. We actively explore and seek out partners who share our vision for delivering well-being for people and planet, while driving commercial results as categorized below.
Compass Group USA and Union Square Events (USE)’s new partnership optimizes collective food and hospitality expertise. Drawing on USE’s deep bench of talent, proven brand concepts and industry relationships, this collaboration offers an unparalleled experience for guests and clients. USE is Danny Meyer’s Union Square Hospitality Group events, food service and support services division that operates in a variety of fields including catering, business and industry, corporate cafes, sports venues and cultural institutions.
José Andrés’ ThinkFoodGroup (TFG) and Compass Group USA have formed an exclusive partnership, creating an unprecedented and unrivaled powerhouse of two best-in-class companies. The joint venture combines the culinary creativity of Chef Andrés and ThinkFoodGroup with the operational expertise of Compass. TFG’s culinary, design and operations teams work directly with Compass to create unique concepts and reimagine what large-scale food and hospitality experiences can be from museums and stadiums to campuses and corporate dining programs.
FOOD AND HOSPITALITY The Culinary Institute of America (CIA)/Harvard T.H. Chan School of Public Health is a joint culinary and public health partnership with whom we collaborate on many initiatives like The Teaching Kitchen Collaborative, Menus of Change, Healthy Kitchens Healthy Lives, World of Healthy Flavors and Healthy Menus R&D Collaborative.
Menus of Change is a ground-breaking leadership initiative launched in 2012 by The Culinary Institute of America and Harvard T.H. Chan School of Public Health that works to realize a long-term, practical vision integrating optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the food service industry and the culinary profession.
Compass Group NA is a proud sponsor and founding member of the Teaching Kitchen Collaborative, an invitational network of thought leading organizations using Teaching Kitchen facilities to enhance personal and public health across medical, corporate, school and community settings.
Chef Jet Tila is an author and Food Network star who makes celebrity chef appearances and develops concepts.
StarChefs is a national network of locally focused rising chefs, mixologists and restauranteurs available for on-site guest chef appearances.
HSUS is a food-forward, hands-on culinary training program focused on plantbased recipes and development support for the plant-forward initiative.
We receive support for avocado promotions, competitions and recipe development support from Avocados From Mexico.
PARTNERSHIPS
WELL-BEING OF PEOPLE AND PLANET
Nutrigenomix is our preferred nutritional genomics partner. Founded at the University of Toronto, active in 35 countries, Nutrigenomix uses genetic testing to determine how your body will respond to different foods and nutrients based on your individual genetic profile.
Toast Ale was developed by Tristram Stuart, an active food waste campaigner, to use bread waste to create award-winning beers. One hundred percent of their profits are given to the charity Feedback to tackle food waste.
Zipongo brings personalized nutrition to life both at home and in your cafes by creating curated menu recommendations based on personal health status and goals, along with recipes and shopping lists for home use.
Seafood Watch is a sustainable seafood advisory, best known for developing science-based seafood recommendations that customers, chefs and business professionals use to inform their seafood purchase decisions.
Coalition of Immokalee Workers is a fair food partner through which Compass pays a premium on tomato purchases to ensure a fair wage for workers.
Global Animal Partnership promotes the welfare of farmed animals by rating the standards of various farmed animal products. Compass was the first food service company to commit to GAP Step 2 slower growing chicken by 2024.
Through EatingWell, we have a licensed contract for website, social media, account recipes and promotions.
International Food Information Council (IFIC) is a risk mitigation, research partner with whom we work to provide science-based nutrition and food safety communications. IFIC conducts targeted consumer research.
Eatable provides holistic waste strategies, including waste audits and food recovery.
ReFED provides food waste solutions and action guides.
Feeding America is our food recovery partner.
Produce for Better Health Foundation (PBH) works to foster an environment where people can include fruits and vegetables at every eating occasion. PBH serves as a “go-to� resource for fruit and vegetable marketing and education.
Food Recovery Network is a food recovery partner focused on the higher education sector.
PARTNERSHIPS
WELL-BEING OF PEOPLE AND PLANET CONTINUED
Optum is a fitness and wellness partner, providing collaborative programming and with whom we coexist in client accounts.
EXOS is a fitness center and wellness company with many client locations.
Compassion in World Farming is a farm animal welfare organization with which Compass submits their cage-free shell and liquid purchases to their annual tracker.
MyFitnessPal provides a digital app and food diary partnership.
Human Performance Institute is a fitness center and wellness company owned by Johnson & Johnson.
FARE is our allergen management partner.
IBM Watson is a potential personalized nutrition partner and client.
Nima is our allergen sensor (for gluten and peanuts) partner.
SPACE TRANSFORMATION
BOXMAN works hand-in-hand with clients to design, develop and deploy iconic structures and immersive experiences that elevate your business 30%-50% faster than traditional builds.
The International WELL Building Institute™ (IWBI™) delivers the cutting-edge WELL Building Standard™, a leading global rating system that focuses exclusively on how buildings can enhance comfort, health and wellness.
Gensler known as the world’s leading collaborative design firm offering the design industry’s deepest bench of expertise in Space Transformation.
Vision Builders is trend setting space/facility design and innovative storytelling through immersive digital interactive experiences.
Farmshelf makes it easy for restaurants and food halls to grow greens and herbs in a compact, automated and visual onsite installation. Smartsheet provides organizations with a powerful work platform that offers exceptional speed-tobusiness value to improve collaboration, manage work in real-time and automate workflows.
Move Systems is focused on modernizing the mobile industry by providing healthier, safer and environmentally friendly mobile food kiosks. Steelcase leads the way creating great experiences by offering a range of architecture, furniture and technology products and services.
PARTNERSHIPS
IndustRy Trends Constantly challenging the status quo and envisioning the future state of food service is vital to our success. Staying on top of trends and market disruptors in key areas such as snacks and beverages, food and consumers, technology, space and design, wellness and sustainability are essential to leading our industry. We partner with research organizations to gain insight into the ever-changing world of consumer behaviors and trends. Envision group also publishes a bi-annual summary to advance our understanding of guests and anticipate their needs. This commitment ensures we are positioned to give consumers what they want, where they want it, when they want it and how they want to pay for it.
Technology 15% GROWTH IN ANNUAL SUPPLY OF INDUSTRIAL ROBOTICS – JLL GLOBAL FOOD TRENDS
COFFEE 400% INCREASE IN COLD BREW OVER THE PAST 3 YEARS – MINTEL US COFFEE REPORT
SPACE & DESIGN 205% INCREASE IN FLEXIBLE WORKSPACE IN 2014 – 2018 – EMERGENT RESEARCH
FOOD 51% AMERICANS ARE TRYING TO EAT MORE PLANT PROTEIN – WAKEFIELD RESEARCH
SUSTAINABILITY 53% OF GEN Z FOOD CHOICES INFLUENCED BY SUSTAINABILITY – TECHNOMIC CONSUMER TREND REPORT
MARKETING & COMMUNICATIONS
Communications We connect with customers through stories that tell the origins of our ingredients and recipes, the passion of our people, the innovation of our initiatives and our commitment to sustainability. Through a series of newsletters, publications, social media and podcasts, we celebrate the food that brings people together and our collective commitment to enrich the lives of our guests, the health of our communities and the vitality of the food system. Our social media channels encourage followers to stay current on Envision Group’s brands, campaigns, innovations and resources. Tools like our Social Solution make it easy to empower employees across the diverse organization with consistent social media messaging at the click of a button. Our external website, envisiongroupus.com, brings the Envision story to life, inviting clients to explore key initiatives such as Teaching Kitchen and Market. Marketing Our visual storytellers increase awareness of client- and sector-led initiatives that influences consumer behavior. Experts in the food and hospitality industry and our creative team build custom campaigns for Envision Group. Serving as in-house consultants for all sectors, these teams provide operators with the needed tools to create engaging guest experiences. Project support includes: • Logo and brand creation • Promotional campaigns • In-unit and digital point-of-sale marketing • Concept development and ideation • Print and digital publications
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