Elements - Jan 2014

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

TRANSFORM YOUR

CAFÉ

How a Compass-style overhaul can help your café drive sales, improve efficiencies and increase profitability

VOLUME 9 | ISSUE 2 | WINTER 2014

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Inside the US Open Players Café Balance Kitchen in New York Behind the scenes at the Boy Scouts of America jamboree Why a commitment to sustainability is a real team effort

Vibrant, Fresh, and Just for You. Balance Kitchen is a flexible and scalable café concept that supports our clients’ wellness goals by promoting healthful and sustainable lifestyle behaviors.

Through our culinary techniques, nutrition information, marketing and strategic partnerships, Balance Kitchen creates an environment that fosters and promotes health and sustainability, while preserving elements of choice.

WELCOME Follow us on Twitter

Happy New Year!

I hope you enjoyed the holiday season and are rested and refreshed for what we hope will be a great 2014!

I

t is often said that image is

expectations and ultimately keep bringing

everything. In our business,

them back for more – hopefully with

customer and client perceptions

their friends and colleagues, too!

are our reality. In keeping that top

of mind along with our companywide commitment to ‘no complacency,’ we are pleased to bring you this issue of Elements, which features our Café Refresh initiative and highlights numerous success stories with many of the refresh concepts in practice.

Whether you are looking to totally transform your café or simply make some minor upgrades to improve and maximize existing space, “Refresh” is an ideal process that blends customer and client intelligence with retail merchandising concepts

As you read through the magazine and explore solutions and practices that can be applied within your own café, I urge you to take a look at this issue’s main feature story 3 Steps To The Perfect Refresh on page 20 and consider the processes and concepts. Keep in mind that it’s often the small things that can improve customer perceptions and the image of our café.

Editor-in-Chief

Susie Weintraub Managing Editor

Amanda Brown Cover Photography:

Robert Pisano / Seattle and Liuzhou Advertising Graphic Design

Wes Brown, Ladavius Carson Published by Fourth Element www.fourthelementcreative.com Executive Editor

Nick Wright Account Manager

Michelle Allario Art Director

Alan Platten

We hope you enjoy this issue of Elements and we look forward to many

List of contributors

Special thanks to:

more years of continued success

Business Excellence

through our partnership with you.

Canteen Vending

Canteen Dining Compass Corporate Communications Compass Group

and menu performance to improve sales,

Compass Field System Solutions

participation and overall operations.

Eurest

With that said, the cornerstone of our

FLIK International

FLIK Conference Centers

success lies in creating an experience for

Susie Weintraub

customers that will initially attract them

Senior Vice President, Strategic Marketing

to the space, exceed their food and service

Please email BusinessExcellence@compass-usa.com for more information.

elements

Restaurant Associates Retail Innovations Thompson Hospitality Wolfgang Puck Catering

Compass Group North America

WINTER 2014 • elements

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WINTER 2014

Contents 6

What’s in Season?

26

Produce that has been allowed to fully ripen tastes amazing! To enjoy the full nourishment of food, we make our menus with the most seasonal items available. Eating fruits

COVER STORY

3 STEPS TO THE PERFECT REFRESH

6. APPETIZERS Business and industry news.

and vegetables at the peak of their season provides optimal flavor and nutritional value. For the greatest freshness, look for foods that are locally

16. DEANNE BRANDSTETTER: THE FIRST WORD ON WELLNESS We go behind-the-scenes at the U.S. Open tennis championships in New York to visit the Player’s Café Balance Kitchen.

grown and are in season.

18. CLIENT SPOTLIGHT:

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Compass Group North America Compass Group North America is the leader in foodservice management and support services.

Throughout the U.S. and Canada, Compass Group North America has more than 180,000 associates in 48 states, 10 provinces and two territories. We serve six million meals a day – from vending and office coffee solutions to restaurants, corporate cafes, schools, arenas, museums, remote sites and more.

For more information, please e-mail BusinessExcellence@compass-usa.com.

20

We look at how a comprehensive refresh of a corporate café or restaurant can improve customer satisfaction, operating efficiencies and overall profitability.

BLUE CROSS BLUE SHIELD How Compass Group managed

Compass Group is… Encompassing With a unique sectorization strategy, Compass Group recognizes that not every customer and client has the same tastes, needs and expectations. This is why we are organized into several different operating companies focused on the individual markets we serve.

the renovation of the BCBS corporate dining facility at the company’s New Jersey headquarters.

32. DID YOU KNOW?

26. JAMBOREE 2013

34. RECIPES: A TASTE OF CALIFORNIA

Discover how Eurest met the challenge of serving more than one million meals in 10 days at the biannual Boy Scout Jamboree in West Virginia.

30. CLIENT SPOTLIGHT: J&J PUERTO RICO How a Compass reduced costs, improved communication and took customer satisfaction to a new level.

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

We highlight 10 fast facts about your favorite fruits and vegetables.

Jen Fox, Executive Chef at Wolfgang Puck Catering in Los Angeles reveals her favorite WPC recipes and career highlights.

38. MARC ZAMMIT: SUSTAINABILITY Why a corporate commitment to sustainability is not a solo pursuit.

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

WINTER 2014 • elements

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appetizers

FIDELITY AND FLIK TEAM UP FOR RHODE ISLAND’S PROVIDENCE WATERFIRE

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS

Ask any Rhode Islander to tell you their favorite part of summer and you’ll undoubtedly hear about WaterFire Providence – a non-profit arts organization whose mission is to inspire the region and its visitors. Each year, WaterFire Providence hosts dozens of lightings of WaterFire, – an art installation held on the three rivers of downtown Providence. The event engages all senses with beautiful fires on the river and music from around the world. It is open to the public and thousands of people travel from all over the world to enjoy the event.

The entire team of CMC Hospital in Pineville helped to serve guests, hosted by President Tim Pierce of Morrison Healthcare.

Earth Table dish served at AmGen in CA: Marinated salmon with cucumber Greek yogurt, roasted globe artichoke and couscous.

A Chef’s Table display featuring local and seasonal fruits and vegetables.

Compass Group Chefs prepare for lunch at Phillips in Boston, hosted by Michael Svagdis, CEO of Eurest.

The Lucky Thirteen Earth Table Tour Kicks Off Earth Month 2013 EUREST VICE PRESIDENT, CULINARY DEVELOPMENT, CHEF CHRIS IVENS-BROWN, SOLD ALMOST 900 PORTIONS OF FRESHLY PREPARED, LOCAL FOODS AT 13 SPECIAL CHEF’S TABLES ACROSS THE COUNTRY.

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APOLLO IN PHOENIX, AZ Alongside Apollo President Joseph

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BP, NAPERVILLE, IL Again joined by Ed Mugnani,

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PHILIPS MEDICAL, ANDOVER, MA

LEFT-TO-RIGHT: Chefs David Adler, Danny Chavez, Chris Ivens-Brown and Noel Jones served over 1,000 guests lunch at Amgen.

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PRESBYTERIAN HOSPITAL, CHARLOTTE, N.C.

challenge, but our team of chefs made

by selling 55 orders of Salmon Boudran

it look easy,” said Chef Chris.

with couscous. “Once customers saw their co-workers enjoying this beautifully prepared dish, they lined up to taste it for themselves,” said Associate Director of Nutrition, Chris Bowden.

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WORLD BANK, WASHINGTON, D.C.

flatbread. “Customers liked that we used

with roasted beet salad. “Our customers

pan roasted bass Provençal. “Chef Chris

impressive 143 orders of pan roasted

all local produce and that it was fresh,”

raved about the presentation and the

and Michael Svagdis brought excitement

Virginia rockfish with heirloom tomato

said General Manager Richard Valencia.

food and they really enjoyed having

to our customers and our team,” said

salad and roasted shallot vinaigrette.

“The duo delighted the crowd with the

a celebrity chef prepare their meals

Manager Kim Lussier. “They loved the

meal. Having Chef Chris cooking in

on the day,” said Executive Chef

dish and enjoyed speaking with manage-

the accounts always creates a buzz!”

Matthew Sommers.

ment about our account and staff.”

The Morrison team welcomed Chef Chris

portions of risotto primavera with fresh

Chef Chris at Fidelity World Trade in

and Morrison President Tim Pierce as they

seafood were sold. “Interaction with the

Boston, where they sold 85 portions of

served 110 orders of Maryland jumbo lump

chef always goes over well and Chef Chris

salmon bois boudran. “The event was

crab cakes. The client thoroughly enjoyed

had a non-stop flow of customers,” said

perceived very well by our guests and

the event and said, “I couldn’t stop brag-

District Executive Chef Jim Caldwell.

our client,” said Regional Team Leader

“Chef’s Tables have become very popular

for Fidelity, Brad Rees. “The people

at Baxter. Our client and customers are amazed by what our chefs are able to do.”

Dining Services has worked closely with Fidelity to

customers requested the Earth Table to

ensure that each event is a huge success.

and style to the next

Café in Washington DC. The duo sold an

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employees who are active in the community. FLIK

with asparagus and cheese sauce. The

that was sold at a great price.

Chris at the company’s Main Complex

FLIK President Scott Davis joined

tail soirée to entertain clients, local partners and select

and serve 58 portions of wild salmon oscar

team took creativity

Chris and the team to serve 75 orders of

4

years. Each year, the company hosts a dessert and cock-

Vessillo joined Chef Chris to help prepare

the team for the restaurant-quality food

Eurest CEO Michael Svagdis joined Chef

With the help of RVP Ed Mugnani, 70

Fidelity has sponsored WaterFire Providence for over 10

Eurest Gulf States Division President, Tracy

ing Division, Dick Cattani, joined Chef

covers of barbecue braised pork

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HOME SHOPPING NTWK, ST. PETERSBURG, FL

return weekly and the client praised

Chef Chris and the team served 36

CMC PINEVILLE, CHARLOTTE, N.C.

11

CEO of Compass Group’s Premier Cater-

grilled free range chicken and Caprese

FIDELITY WORLD TRADE, BOSTON, BOSTON

with limited space was of course a

The team wowed customers and clients

D’Amico, the team served 83 portions of

BAXTER CAFÉ, DEERFIELD, IL

meal. “Pulling off a dinner for 150 people

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AMGEN, THOUSAND OAKS, CA

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level. At the center

TECH DATA, ST. PETERSBURG, FL

local cheese board and a grilled vegetable

following day where the duo sold 52 por-

crudité with home-

tions of tempura white fish with chili mango

made red pepper

relish. “This was a great event for Tech Data

hummus. However,

as it showcased the flexibility of the sta-

50 orders of the ever-popular Salmon

tions, as well as the culinary capabilities of

Boudran with couscous, introducing the

the team,” said Eurest’s Susan Woodham.

Chef’s Table concept to many customers.

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of the party was a

Vessillo joined Chef Chris at Tech Data the

Chef Chris and the AmGen team sold

FARM TO FORK, CHARLOTTE,N.C.

This year, the FLIK

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the spotlight was a variety of decadent desserts, including mini waffle cones filled with a mango and kiwi salad, fresh mint and honey, skewered brownie bites dipped in choco-

CHUBB, WARREN, N.J.

late ganache, grilled pineapple tossed with lime and

Chef Chris and Compass Group

honey, and assorted cookies and cupcakes.

CEO Contract Foodservice Rick Post sold

But the true crowd pleaser was a selection of special

Chef Chris led a team of local chefs at

40 portions of roasted beet salad and

push pops in three separate varieties, including straw-

ging about what this team is doing to

Compass Group’s annual event at the

braised barbecue pork. One customer said,

make our retail operation excellent. The

berry shortcake, lemon cake with a lemon curd and

7th Street Market. With 150 people in at-

“The Chef’s Table offering was excellent! I

enjoyed being served by a ‘celebrity’

cafeteria looked gorgeous and the food

finally a chocolate cake with dulce de leche and a white

tendance, the team served an array of local

don’t typically like goat cheese, but com-

and our company president.”

was incredible!”

bined with the beets, it was delicious!”

chocolate mousse. The guests enjoyed themselves so

and fresh offerings during the six-course

much, the end time was pushed back by a half hour!

For more information, go to: waterfire.org

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elements • WINTER 2014

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appetizers

Quick Bites

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS

FLIK International recently partnered with the Merck Interfaith Organization in raising awareness around Eid-ul-Fitr in all of Merck’s U.S. locations.

Eid-ul-Fitr is a holiday marking the end of Ramadan and is typically celebrated with a feast. In Merck’s New Jersey and Pennsylvania locations, Halal lamb was carved to order for a Chef’s Table and Halal chicken was brought in to offer a “create your own” Tandoori chicken themed salad bar. In Merck’s southern locations, FLIK Executive Chef Dave Anderson created seafood and vegetarian dishes inspired by the Muslim faith and southern cuisine. The on-site team has also begun to partner around other religious observances, including Rosh Hashanah and Christmas.

s MET MUSEUM FEATURED IN NEW YORK TIMES The Metropolitan Museum of Art’s seasonal prix-fixe menu “Foraged Fare of the Pacific Northwest” at the Members Dining Room in the Met Museum was lauded by The New York Times for “embracing a hot culinary trend, using foraged ingredients on the Pacific Northwest dinner menu.” The restaurant rotates six prix-fixe menus.

BASEBALL GALA AT THE INTREPID The Major League Baseball All Star Gala for 5,000 guests was held at the Intrepid Sea, Air

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elements • WINTER 2014

RESTAURANT ASSOCIATES AWARDS AND HONORS and Space Museum Complex in July. The quintessential New York menu featured five buffet stations, each named after an iconic area within the city. The Montauk station featured crab cakes, chili lime corn, blueberry bites and watermelon coolers.

Chinatown offered Peking duck, Asian noodle salad in take-out containers, fortune cookies and pomegranate iced tea.

Harlem offered fried chicken and biscuits, red velvet cupcakes and lemonade. Queens served grilled masa cakes, antipasti salad, chocolate chip cannoli and chianti, while Lower East Side served mini pastrami sandwiches, hot dogs, black and white cookies and cream soda.

PANINOTECA WINS BEST STATION AWARD Launched at the Royal Bank of Scotland’s 1727 Deli Station, Paninoteca won the Best Station award in Food Management Magazine’s 2013 Best Concept Awards. The following review recently appeared in the publication: “The humble meatball gets the upscale treatment with this gourmet panini concept, which offers four exotic meatball choices, six toppings and four breads for customers to mix and match.

“The meatballs themselves are the star attraction with selections like one combining pork shoulder, prosciutto, hot cherry pepper and cippollini onions.“

s

FLIK partners with the Merck Interfaith Organization

Chefs Bill Unterstein (Supervising Chef), Brian Doyle (ICA), David Filippetti (HBS) and Tim Partridge (MFA) were invited by celebrity chefs Ken Oringer and Ming Tsai to participate in the Boston Bites Back charity event. Enjoying an iconic setting in Fenway Park, the goal of the event was to raise more than one million dollars for Boston’s One Fund, which supports victims of the Boston Marathon bombing.

Nearly 5,000 attendees came to see what 100 chefs had prepared at their tables. Featured entrée items on the menu included lamb schnitzel with shaved asparagus and English pea and arugula followed by buttermilk panna cotta-strawberry rhubarb strudel made by Pastry Chef Andreas Horvava of HBS.

s

BOSTON BITES BACK CELEBRITY CHEF EVENT

FLIK Chef builds Sustainable Garden When FLIK Chef Matthew Love pulled out some of the wild mint growing in the parking lot of Chevy Chase House, he unwittingly created a miniature garden with enough herbs to season his dishes and serve his 125 resident guests the freshest ingredients possible. After Chef Matthew’s rosemary plants flourished, he dug out a 90 sq. ft. stretch of soil and planted lemon balm, sweet oregano, curly parsley, marjoram and Russian sage.

Using their own herbs, the team were able to save up to $20 per week during the Spring and Summer.

Providence Health & Services’ Farmers Market Supports Local Community Providence Health & Services’ Renton Campus recently hosted its annual Farmers Market – a fundraiser for the Providence Mission Fund, which supports the poor and vulnerable in the local community.

This year, the Eurest team hosted several booths featuring pie by the slice, whole pies, roasted corn on a stick, a fruit stand and a traditional salsa bar.

COMPASS IN THE COMMUNITY Wolfgang Puck Catering spent July 29 on the plaza at the Pacific Design Center among numerous restaurants, wineries and gourmet purveyors at California Spirit. This was the 28th year of the event, originally founded in 1985 by Wolfgang Puck, Barbara Lazaroff and Sherry Lansing to fundraise for the American Cancer Society.

The California Spirit Gala is the largest fundraiser benefiting the American Cancer Society in Southern California with all proceeds going toward research, education, prevention and free patient services programs.

Participating restaurants included Spago Beverly Chefs Justin Campbell, Matt Bencivenga, and Alan Latourelle Hills, WP 24, Chinois on celebrate success with event Main, Matsuhisa, Mozza 2 chair Barbara Lazaroff. go, Street and Wilshite.

INTERVIEW

5 MINUTES

in the kitchen with…

Wolfgang Puck Catering Executive Chef Corey Fuller First memory in the kitchen?

When I was seven, my best friend challenged me to make a Jiffy cherry pie. We snooped around in my mom’s kitchen and found we had the things to make it. That night, we had a cookout and we brought the pie. It probably tasted horrible, but the positive reinforcement from everyone stuck with me.

Most inspirational season for cooking?

The renewal of plant life in Spring peaks my creativity. All the organic life is just starting to get going and everything is “baby.” Fava beans, stinging nettles, morels, escargots, fiddlehead ferns and ramps are all painstaking to clean, but so worth it, once you get them there!

What was your inspiration?

My mother is the strongest person I know. She raised six kids while working 14-16-hour shifts in an ER and still made killer food!

What is your favorite cuisine?

Korean… Kimchi.

Budgeting advice?

I like to cross-utilize products wherever possible, and I am big into pickling and preserving ingredients. I am a big fan of using whole animals from which I can get a wide variety of products and usage.

Awards, achievements, education?

I have been invited to be a guest star chef this year at the International Gourmet Festival in Puerto Vallarta, Mexico, where I will take over a restaurant for 2 weeks and run my menu. I am very honored to do so. I graduated from Le Cordon Bleu in 2004.

Who mentored you and who do you mentor?

Chef Bill Kim is my mentor and friend. The good things I can say about him and his wisdom would fill volumes. I like to think I mentor my sous chef Drew. I have trained him since 2009. He started as a line cook and his strong work ethic and personality allowed me to train him very well.

Corey is the Executive Chef at the Museum of Contemporary Art in Chicago.

“The renewal of plant life in Spring peaks my creativity. All the organic life is just starting to get going and everything is baby-sized.”

WINTER 2014 • elements

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appetizers

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS

Food in the Garden Series 2013 In July, Restaurant Associates partnered with Smithsonian Institute at the National Museum of American History to create a five-week series that brought together local growers, practitioners, educators and researchers to explore and experience the sourcing and growing of food.

RA Executive Chef William Bednar of the National Museum of American History “cultivated” his own menus to correspond with each week’s theme.

WEEK 1 – HEIRLOOMS: Old, new, local, global The series discussed ways of preserving native plants, the new varieties, and the global influence in our communities.

Signature dishes included Hilltop Farms heirloom tomato with house-made mozzarella skewers and apple wood house smoked Berkshire pork belly served with buckwheat pave crostini, peach chutney.

WEEK 2 – FORAGING: Finding food at your feet This series looked at how and where to find food in your own back yard. Chef Bednar featured a vegetarian beet burger as well

as wild mushroom tarts and a dandelion salad with pansies.

WEEK 3 – GROW NOW: Local growers spill the beans This series discussed gardening as an educational act of change in our local communities and across the country. Featured dishes included vegetable Napoleon with spinach, carrots, tomato, quinoa and chevre, as well as Nick’s floriani red flint corn polenta with corn, black bean, avocado, tomato and hibiscus and orchid cupcakes.

WEEK 4 – PAY DIRT: How does what you put into the ground affect what comes out?

1

2

Chef Bednar featured mini potatoes with cream fraiche, chives and caviar, as well as truffle risotto croquettes and mashed celery root and vegetable “meatball” with a Cabernet demi sauce.

THE CARILLON WINS GRAND PRIZE AT SMOKE@ICC EVENT In October, The Carillon, operated by Flik International, was nominated as the Grand Prize Champion at the inaugural Smoke@ICC competition, an invitation-only event at the Annual StarChefs International Chefs Congress (ICC).

The Carillon placed first in Asian Barbecue (pork), third in Regional American (quail) and fourth in New World (lamb) protein categories. The Carillon team of Executive Chef Josh Watkins, Chef de Cuisine Chris Andrews, Pastry Chef Plinio Sandalio and Volunteer Chef Samantha Whitlam from the School of Culinary Management at the Institute of Culinary Education triumphed over nine premiere culinary teams from around the United States.

“With such great sponsors and StarChefs leading the charge, ICC certainly set us up for success,” said Watkins.

“Our team had an incredible time and was fortunate to finish with the Grand Prize, which was made possible with the support of our restaurant, company and fans.”

For more information, go to: thecarillonrestaurant.com.

WEEK 5 – JULIA CHILDS 101 BIRTHDAY This series revisited some of Julia Childs “kitchen wisdom” about fresh ingredients and the pleasures of the table.

Vichyssoise, a chilled potato and leek soup as well as poached salmon with ratatouille and tuna Nicoise salad on a pan bagnat.

3

4

BOEING RENTON CATERS BBQ FOR 10,000

movie and a hands-on

well as the importance of

careers in the foodservice

laboration with the Best

experience with Chef

supporting local fisher-

industry with a focus on

Buddies organization for

1. Eurest Regional

Carmen, rolling their

men. “Every Friday our

contract foodservice. The

the “Life is Sweet” event.

Executive Chef Carmen

own meatballs that were

guests anticipate the local

presentation was followed

Best Buddies is dedicated

Marzocco and Marketing

later cooked for dinner.

seafood we serve,” said

by a Stop, Think, Act safety

to establishing a global

Director Ashley Shaffer

2. At the Café WT at

Chef Joel. “It has created a

discussion and a cooking

volunteer movement to

partnered with The Chil-

Qualcomm in San Diego,

buzz as they recognize the

demonstration where Chef

create opportunities for

dren’s Inn at the National

CA, Executive Chef Joel

quality and freshness.”

Michael served a mixed

friendship, employment

Institutes of Health (NIH)

Cooper staged an elabo-

3. Michael Lemereis, Unit

green salad with citrus and

and leadership for people

for a night of fun and food.

rate ice display packed

Manager for Eurest at

a blood orange vinaigrette.

with intellectual and devel-

The Children’s Inn is a pri-

with local and sustainable

Medtronic, participated in

4. Eurest Executive Chef

opmental disabilities. The

vate, nonprofit residence

fish, prawns and oysters.

a career day for the Food

James Foley of Navy

event raised over $35,000

for families and their chil-

While customers waited

Program at San Clemente

Federal Credit Union and

for the VA Best Buddies

dren who are participating

in line for their seafood,

High School in San Clem-

Executive Chef Daniel

chapter and was attended

in pediatric research at the

they were educated by

ente, CA. Chef Michael’s

Bonilla of CSC in Falls

by VA Congressman

NIH’s Clinical Center.

Chef Joel about Eurest’s

one-hour class included a

Church, VA, served over

Moran, Miss Virginia, Miss

Families staying at The

commitment to sustain-

short biography, informa-

300 portions of Sonora

District of Columbia and

Inn were treated to a

able seafood practices, as

tion on Compass Group,

scallops as part of a col-

Miss Teen Virginia.

People & Places

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We are lowering our Carbon Foodprint!

The Carbon Foodprint Toolkit helps you manage the “new normal” • Allows managers to create customized strategies • Ability to decrease waste disposal, energy and water use • Provides opportunities to lower greenhouse gas emissions

Eurest at Boeing Renton recently catered Boeing’s biannual Employee Appreciation Day for 10,000 people.

The event involves months of meetings and organization and a solid week of preparation leading up to the event.

For this year’s event, the team prepared and served 2,970 pounds of BBQ chicken, 3,564 pounds of baby back pork ribs, 2,646 pounds of baked beans, 2,500 pounds of coleslaw, 10,000 bread rolls, 10,000 ice cream bars and seven pallets of bottled water.

Thanks to the culinary expertise and organizational skills of Executive Chef Andrew Gaynor and Sous Chef Joshua Merritt, the event was seamless and the positive feedback from both customers and clients was phenomenal.

General Manager Mark Slater said, “I couldn’t be more proud of my team. They always go above and beyond boasting great can-do attitudes and constantly giving 110 percent. Overall it was a fantastic day enjoyed by all.”

For more information, please email BusinessExcellence@compass-usa.com.

appetizers

Quick Bites

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS

RESTAURANT ASSOCIATES

New Unit Openings

A quick round-up of recent additions to Restaurant Associates’ prestigious roster of foodservice accounts

bar, grill, main course, vegetarian and soup stations, as well as a daily cheese board and a separate Kosher section. Each micro kitchen took its theme from a popular stop on one of the Boston train lines.

a fruit and yogurt bar, sandwich, salad & antipasti, plus a global themed main course station, the guests were excited and very complimentary about the choices and quality and variety of food.

UNDERTONE, NEW YORK, NY s MOUNT SINAI,

NEW YORK, NY In May, RA took over Mount Sinai Medical Center’s retail dining outlets. Mount Sinai was recently, recently named one of the 50 best hospitals in the country by US News and World Report. It is also one of the top teaching hospitals with thousands of visitors daily. Mount Sinai is a new joint venture, comprised of RA, Morrisons, Canteen and Crothall. The Plaza Café is open every day for breakfast, lunch, dinner and snacks. There are also several satellite operations, including the Operating Room Café, where surgeons can relax between surgeries, the HESS Café, which features shaker salad, hot sandwiches, soup, and snacks, the Icahn Café and CAM, which feature grab & go snacks and a Starbucks Coffee bar.

BET NETWORK, WASHINGTON, DC In April, RA partnered with Thompson Hospitality to open BET Networks’ cafeteria. The café offers breakfast favorites such as breakfast sandwiches and a fruit & yogurt bar and lunch offers sandwiches, grill, main course with a global flair, salad & antipasti bar

12 elements • WINTER 2014

and soup. Opening week promotions included complimentary cookies, samplings, a guest chef appearance and raffles.

CNN/TURNER, ATLANTA, GA

s NOMURA,

In June, RA opened the Station Break Café, a Hudson Bean Coffee Bar, CNN Diner and Williams Street Café, at three Turner locations in Atlanta. Station Break Café and CNN Diner are 24/7 operations offering breakfast, lunch, dinner and snacks. Williams Street Café offers breakfast and lunch and the Hudson Bean Coffee Bar has an assortment of pastries, desserts, quick picks and snacks in addition to an expansive coffee and espresso menu.

In June, RA made the move with Nomura to its brand new building on 49th street in Manhattan and opened the brand new 25th floor café as well as a full beverage bar.

The café offers full breakfast, including eggs cooked to order, pancakes, bagels, muffins, hot and cold cereals, fresh fruit, assorted pastries and coffee. Lunch stations include a salad & antipasti bar, sandwich, global, grill, a la plancha and a full Pizza station.

The beverage bar offers a wide variety of Starbucks’ beverages, pastries and desserts, made to order smoothies and freshly squeezed orange juice.

t WEST END BISTRO,

GOOGLE CAMBRIDGE, MA In August, RA unveiled its brand new café and five micro kitchens in the newly constructed Google office space. The West End Bistro features a continental breakfast and, for lunch, salad & antipasti

NEW YORK, NY

MORTGAGE MASTERS, WALPOLE, MA In May, RA opened a new café at Mortgage Master in Walpole, MA. The café uses Freedom Pay and guests have a flat charge for breakfast and another flat charge for lunch. Featuring breakfast, lunch and snack items, with every day favorites such as breakfast pastries,

In April, RA opened a new partnership with digital advertising agency start-up Undertone, which needed a food vendor that could keep up with its trendy and innovative style. The floor is comprised of two pantries and a Town Hall area designed for positive daily interaction and networking. The Town Hall pantry is stocked with organic, healthy and gluten-free snacks available 24 hours a day.

It can also be transformed into a large event space, boasting five flat screen televisions and a sound system that makes the floor shake. t YOUNG & RUBICAM,

NEW YORK, NY RA opened Cafe 285 at Y&R’s new building at 3 Columbus Circle in New York City. Cafe 285 offers a variety of pastries, bagels and muffins, as well as quiches, frittatas, parfaits, coffee and juice for breakfast. At lunch, gourmet sandwiches and salads with rotating specialty and toasted sandwiches, toasted sandwiches, specialty salads and desserts.

J&J IT Celebrates NYC Festival With Mozzarella Chef’s Table In celebration of New York City’s San Gennerro festival in September, J&J Information Technology in Raritan, N.J., presented a Chef’s Table featuring Eurest Executive Chef Joey “Mozz” Resciniti’s fresh-made mozzarella. Customers were able to see how fresh mozzarella is made and enjoy samples. The Chef’s Table featured an antipasto spread, including sliced fresh-made mozzarella, balsamic roasted figs, asparagus and prosciutto salad, heirloom tomatoes, roasted peppers, an olive medley, artichokes with citrus and basil, broccolini and fresh crostini over field greens.

The café was buzzing with excitement as customers stopped by to check out the demonstration.

eBay Enterprise Team Sets The Stage For Excellence GSI recently celebrated the launch of its new name, eBay Enterprise, with employees and their families at the Summer Celebration. Led by Foodservice Director Katie Manion, the Eurest team planned and executed the entire event, including entertainment for 1,300 guests. Attendees stepped off the red carpet and entered a large tent filled with local, seasonal foods and beverages. As part of eBay Enterprise’s green intiatives, sustainable and disposable products were used for the event and the centerpieces were plants that could be planted in home gardens.

The client was very pleased and said, “Thank you for making our eBay Enterprise Summer event a huge success. We received many compliments from our employees and families that the staff was friendly, organized, helpful and efficient. We really appreciate the planning and service excellence you provide to eBay Enterprise.”

Flik and Eisai Team Up On Wellness Focus For Guests When Eisai’s new weight management medication launched recently in the U.S., the FLIK team partnered with the company to celebrate the landmark date by increasing the number of wellness offerings and providing two entrée selections in the café at a reduced price. Guests were also given recipes and a complimentary aqua fresca.

Eisai’s new weight management marketing was set up alongside FIT marketing to highlight the shared wellness focus.

Look for these celebrities’ recipes in your café!

Featuring nationally recognized celebrity chefs and culinary talents, our CELEBRITY CHEF SERIES provides customers with the opportunity to enjoy celebrity chef cuisine, exclusively in their cafés.

For more information, please email BusinessExcellence@compass-usa.com.

appetizers

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS

J&J SKILLMAN CELEBRATES EARTH DAY WITH CARBON FOODPRINT

Some chefs can afford to spend hours creating menus.

Johnson and Johnson CPC Skillman celebrated Earth Day with an extensive information fair for its associates. Local environmental groups focused on regional incentives and the reductions people can make in their homes, while other groups focused on ways in which they can make reductions at the workplace.

Eurest showcased its Love Food Not Waste program, as well as Eat Local, Be A Flexitarian and, most importantly, Carbon Foodprint. J&J CPC Skillman’s actual carbon footprint together with its goals to reduce it were available for review. The team also partnered with produce vendor J. Ambrosi to create an Eat Local table with produce from local farmers.

“The Flexitarian table was a big hit,” said General Manager Ellen Horowitz. “We had samples of a pasta frittata and educated our customers on what being a Flexitarian means and the impact this lifestyle has on the environment.”

FLIK INTERNATIONAL AT JONES DAY REVAMPS FIT PROGRAM The team at Jones Day in Washington D.C., headed

by Foodservice Director Kristopher Crawford, recently revamped the on-site FIT program. Highlights of the refresh included:

For those of us who can't, there is Webtrition.

Webtrition is Compass Group’s web-based proprietary ingredient, recipe and menu management solution. By enabling our chefs to build quality menus with accurate nutritional information, and improved production time, Webtrition delivers efficiencies that increase both customer and client satisfaction.

For more information, please email BusinessExcellence@compass-usa.com.

• Revamped FIT promotional signage throughout the café.

We ensured that our signage was accurate, recipes followed, and that the proper serving utensils were in place for controlling portion sizes.

• Platinum Service training with Senior Vice President, Creative Development Adam Freed. The team discussed what best in class service meant to everybody. Following the presentation, associates were more accomplished at engaging customers, suggesting/upselling items at stations, and creating a warm and welcoming environment.

• The addition of smallwares to reinvigorate the café display and the rezoning of items helped to streamline the operation and maximize customer flow.

• Updated menu formatting and display are reflective of FLIK standards. This also included the addition of a new LCD screen at the café entrance, which makes it easier for customers to read and identify the featured items.

Quick Bites

Salad Bar Chef’s Table Success At Bentley The Eurest team at Bentley Systems Café in Exton, PA, offered its first cold made-to-order shrimp BLT with avocado and asparagus salad bar at the Chef’s Table recently with tremendous success! Regional Executive Chef Carmen Marzocco joined the team and tossed the salad items of choice for each guest.

A total of 29 salads were sold, resulting in terrific sales and a significant increase in sales for the day.

THE NEW YEAR

brings resolutions and better choices to sustain active and balanced lifestyles. The month of January holds a specific emphasis on New Year’s resolutions and seeking new experiences. New Year, New You offers a variety of breakfast, snack and beverage products to customers throughout the day to maintain energy and make resolutions easier to achieve.

The Ray Dolby Ballroom Hollywood and Highland The home of the Oscars® at the Hollywood & Highland Center has been renamed The Dolby Theatre and updated with brand new technology. The revamped venue, serviced by Wolfgang Puck Catering, features a state-ofthe-art surround sound experience with Dolby 3D and Dolby Atmos Systems. The Ray Dolby Ballroom, setting of the Academy Awards® Governors Ball, has been redesigned to better accommodate meetings and special events up to 2,500 guests. The art deco style features rich wood finishes, blackout shades and new state-of-the-art lighting and sound systems.

The FLIK Team At Cravath, Swaine & Moore Take A “Time out” For the third consecutive year, the FLIK team at Cravath, Swaine and Moore in New York City held its annual outdoor staff gathering in the picturesque courtyard at World Wide Plaza located in the Hells Kitchen neighborhood in Manhattan. Just after Labor Day, the 40-person staff donned funky sunglasses, colorful beads, playful mustaches, and multi-colored hats.

Along with the focus on transitioning from summer to fall, the management team discussed safety, personal reflection, career development, rewards, recognition, and top objectives for the 2014 fiscal year.

Please email BusinessExcellence@compass-usa.com for more information.

The First Word ON WELLNESS

Left: Main Entrance of the Player’s Café – the first Balance Kitchen café site launched at Compass Group.

Above: Freshly made deli sandwiches on local artisian bread.

Below: Gourmet flat bread pizza topped with delicious and healthy toppings.

BY

Deanne Brandstetter

Compass Group Vice President, Nutrition and Wellness

GAME, SET AND MATCH FOR COMPASS AT

Get your fix with the right product mix!

THE US OPEN IN NEW YORK I

n August, I had the good fortune to watch some of the world’s best tennis players at the US Open in New York.

However, I wasn’t so much interested in observing their drop shots or forehand winners, but the way in which they fueled up for matches and recovered afterwards. This year, Restaurant Associates, Levy Restaurants and Compass’ Business Excellence Team collaborated to launch a special Player’s Café Balance Kitchen at the event – a revolutionary dining space created exclusively for players, coaches, family members and highranking United States Tennis Association (USTA) officials.

Even though athletes at this level are highly particular about their diet, it was still surprising to see so many young people loading their plates with vegetables and lean proteins. At the juice bar, our spinach, apple and kale combo was so popular we ran out of kale at one point!

16 elements • WINTER 2014

“Even though athletes at this level are highly particular about their diet, it was still surprising to see so many young people loading their plates with vegetables and lean proteins.”

It was interesting also to see an increase in players requesting menu items without gluten.

Some of the athletes follow a gluten-free diet because of an intolerance or sensitivity to it while others believe it helps improve their performance.

Having consulted with the USTA’s dietitians and the players’ coaches and nutritionists well in advance of the tournament, we knew that this had become a popular trend on the pro circuit so we were well prepared, with a selection of Made Without Gluten Containing Ingredient sandwiches, flatbreads, pasta dishes and packaged snacks complementing our regular selection of pre-match foods, bars and

supplements, and post-match recovery items.

Since we were in New York, great pizza is an expectation.

We added to the menu some amazing gourmet flatbreads topped with a choice of delicious and healthy toppings, including arugula, mushroom and fresh tomato basil. They were a huge hit with the players and outsold our standard pizza offerings by almost four to one.

If you had to take a guess at what was the most popular choice of post-match recovery food for the players, I’m not sure many of you would have said chocolate milk. However, it has an almost perfect ratio of carbs to protein for quick and efficient refueling

and recovery. We had a selection of different types for the players to enjoy, including chocolate soy milk and chocolate almond milk.

The most popular station, however, was the cook-to-order pasta, where the players were able to select their own pasta, protein, vegetables and sauce. Speed of service is key for top players so we launched a new ordering system which enabled the players to text their orders to the culinary staff so that their meal was waiting when they arrived at the café.

This commitment to offering the highest level of service was also exemplified by the willingness of the culinary teams to prepare sandwich platter for players competing in the evening matches.

The café was an overwhelming success with positive feedback pouring in from the players, coaches and trainers, as well as from the USTA. We are looking forward to returning to New York next year for more great serves, servings and service. e

Recharge offers top-selling snacks and confections from top manufacturers such as INSIDE THE PLAYERS CAFÉ BALANCE KITCHEN A selection of the food stations provided for pre and post-match fueling

General Mills, Frito-Lay, Mondelez, Kellogg’s, The Hershey Company, Kraft Foods, Mars and Wrigley. The right mix of best-sellers, better-

n Nutrient-dense and FIT menu options, including brown rice Morimoto sushi, wholegrain flatbreads topped with fresh, local vegetables and lean protein, made-to-order pasta, deli sandwiches on local artisan breads and a salad bar.

for-you options and top-performing candy

n Nutritional information and education available on iPads, kiosks and materials throughout the café.

desirable options to choose from.

and gum gives customers a large variety of

n A registered dietitian on-site daily to answer player and trainer questions. n A chocolate milk bar to promote optimal post-match recovery. n Grab-and-go salads, sandwiches, whole-grain and vegetable side dishes, and nutrient-rich sports bars and snacks. n Squeezed-to-order fresh fruit and vegetable juices, power smoothies and European espresso. n Locally sourced and sustainable ingredients, including local produce and Long Island City-based “free bread” for gluten-free bread and rolls.

For more information about Compass Group’s Balance Kitchen, contact: businessexcellence@compass-usa.com.

Please email BusinessExcellence@compass-usa.com for more information.

Compass Group

Case Study

CLIENT PROFILE

BLUE CROSS BLUE SHIELD

PROJECT SUMMARY & FACTS

Blue Cross Blue Shield

Menu/segment: Corporate dining

KEY STATIONS

Location: Newark, N.J.

Whole+Sum

Global

Pizza/Pasta

Deli

Grill

Salad Bar

Action

Coffee Bar

Foodservice operator: Eurest Dining Services Building population: 3,000 Covers/day: 2,600 Seats: 340 REFURBISHMENT PROJECT TEAM

KEY BENEFITS/ROI

Ivan Weiss Executive Vice President,

Reaction to the new Riverside Café

Studio E Design Group

servery was both immediate and

Action serving stations, flexible equipment and technology,

Aaron Weiss Assistant Vice President, Studio E Design Group

and panoramic sightlines put food front-and-center at Blue Cross

Chad Weiss Graphic Designer and

is 41 percent of the employee

Project Manager, Studio E Design Group

base for breakfast and 47 percent

Blue Shield headquarters’ new employee dining facility.

Jim Colombaris Regional Vice President, Eurest

Will Alfieri Foodservice Director, Eurest

positive. Average participation

for lunch. This represents a five percent increase on participation compared with the old servery.

THE PROJECT GOALS:

“As well as creating a sense of space, the minimalist design also helps keep stations clean and organized. Nearly all the station areas include rectangular hot or cold units set into the countertops.”

18 elements • WINTER 2014

Renovate a dated foodservice facility The existing scoop-and-serve operation at Blue Cross Blue Shield’s (BCBS) headquarters in Newark, N.J., was more than 20 years old.

The stainless steel and formica work surfaces and kitchen equipment, which featured institutional-style hot and cold wells and sneeze guards, were beginning to look dated. Although Eurest had added several action stations to the facility when it took over operations in 2011, the servery lacked any modern foodservice technology.

From a design perspective, many of the stations within the main restaurant area were surrounded by partitions, which blocked out natural daylight and made the whole area feel dark, cramped and much smaller than its footprint suggested.

From a performance and revenue perspective, participation and covers were significantly down, with many employees leaving the building and heading downtown to look for alternative lunch and dining options.

The key objective of the refresh project was to design a modern facility that offered an enhanced customer experience while at the same time enabling Blue Cross Blue Shield to implement its Journey To Health employee wellness initiative.

THE REFRESH PROCESS: Modernize equipment and improve sightlines Although one of the key refurbishment goals was to maximize space, a key consideration throughout the entire refresh was that the new facility should be more efficient and versatile

TOP: Thanks to its open plan design, the new servery feels large and spacious. TOP RIGHT: A wide range of healthy and baked snacks are available. ABOVE AND RIGHT: The freestanding salad

bar and its skylight are the café’s main focal point.

from a culinary standpoint. In particular, BCBS wanted equipment that would enable its in-house foodservice team to be able to add variety and respond to emerging food trends.

Eurest appointed New York-based Studio E Design Group to manage the project. Planning commenced in late 2011 and construction started on the project in May 2012.

“Having the design team involved in thebuild-out ensured that all details were done properly, with no substitutions and no shortcuts,” said Eurest Regional Vice President Jim Colombaris. “From our client’s perspective, there was only one contract from start to finish to deal with.

And from our perspective, it was a seamless transition from concept to final execution.”

From a visual standpoint, the design team wanted to make full use of the two long walls of windows in order to take advantage of the natural light and the view. “We really wanted to open up the sight lines and keep all the stations low and arranged around the perimeter,” says Ivan Weiss, Studio E’s Executive Vice President.

“As a result, the servery now feels about four times as large as before.”

In addition to creating a sense of space, the minimalist design also helps keep stations clean

THE FINISH and organized. Nearly all of the station areas include rectangular hot or cold units, inset into the white quartz countertops. The pans are easy to swap in and out, and they can all be transported on identical racks.

One of the most important factors in creating the low profile look was ensuring that there was enough room for adequate food storage.

“We used lots of undercounter hot and cold storage,” Weiss says. “The extra storage saves staff from running all the way back to the kitchen during peak times.” The low-profile storage solution was carried over on the customer side, too. Shelves holding disposable plates and bowls are inset into the front of the salad and soup stations.

Perhaps the biggest design and construction challenge came with the Action station, which was equipped with high-wattage induction cookers, a mobile heated cabinet and drop-in hot and cold pans. “The hoods had to be located at the front so that the cooks would face forward toward the guests,” Weiss says. “The solution we came up with was to install custom fab, curved stainless steel covers in front of the rectangular hoods in order to match the curve of the counters below. The custom fronts required a lot of coordination. We worked with the manufacturer to have the oven shipped here in pieces and then assembled on site with the help of a special crane.”

Two amazing new dining experiences

The Riverside Café Standing at the entrance to Riverside Café, guests can now take in the entire space at a glance. The immediate focal point is the freestanding salad bar and its matching skylight. To the left of the entrance, along the servery’s only solid wall, are the whole+sum (chef’s table), pizza/pasta and grill stations. Next, set against a backdrop of tall windows, comes the global and action stations, the deli and the soup/flex stations. The beverage station is positioned conveniently near three POS stands. Flat screen monitors mounted above and in front of each station display menus, food photography, nutritional details and on occasion, communications from BCBS. Thanks to the Riverside Café’s new open-plan design, some 75 percent of food is now prepped and prepared in the servery in full view of guests.

Wall-to-wall windows behind the stations provide an ever-changing backdrop for the culinary theater. The support kitchen is now mainly responsible for soups and traditional entrée and soup production as well as roast meats.

Four Corners Café In addition to refreshing the Riverside Café, Eurest and Studio E also implemented a new coffee bar and quickservice sandwich outlet called Four Corners Café. “The clients wanted the coffee bar to look like part of the lobby rather than, say, a Starbucks kiosk,” Weiss says.

“Hanging elements and half-walls were used to define its space and house its equipment. And it has the same bright, eye-catching lighting treatment as the salad bar inside.”

The coffee bar features a well-rounded menu, including grab-andgo sandwiches, pastries, cookies and snacks, plus the full gamut of specialty coffees, blended drinks and tea. The location is equipped with under-counter refrigeration, a speed oven, ice machine, blenders as well as espresso machines and coffee brewers. e

WINTER 2014 • elements

19

CAFÉ REFRESH

3 STEPS TO THE PERFECT

REFRESH Whether you’re looking to give your dining facility a major overhaul or

implement a few simple tweaks to improve performance, Compass’ new Refresh program incorporates a range of solutions that will help you generate buzz, improve efficiency and increase sales.

L

20 elements • WINTER 2014

Compass’ refresh strategy is a comprehensive threefold operation that comprises culinary, marketing and operations. The process starts with a detailed customer survey followed by a servery analysis and the development of a tactical unit plan that implements culinary fundamentals, including relevant wellness and sustainability programs, and retail strategies, such as menu engineering, functional signage, POS promotions, merchandising, customer service, pricing and product positioning. Performance benchmarks are established prior to the refresh and key metrics will be measured and analyzed 60 days after its implementation.

In this article, we’ll take a detailed look at the refresh process and outline the key steps that will enable Compass to transform your existing dining facility, deliver enhanced customer satisfaction and increase revenues.

STEP 1

“Some of the most common reasons for refreshing an exist-

UNDERSTANDING CUSTOMER AND CLIENT NEEDS

ing dining facility are to improve margins, improve efficiencies,

The first step for Compass with a potential refresh project is to develop a detailed understanding of its clients’ current business challenges and objectives. This analysis will usually take place during a Quarterly Business Review (QBR) – a structured program that enables Compass’ account executives to communicate frequently with clients and therefore collaborate and add value to the relationship.

The deck for the QBR includes specific refresh information and, in addition, various written materials are available that further explain the refresh process and highlight the potential key benefits. During this stage of the process, Compass looks to establish a deeper understanding of the client’s satisfaction, financial performance and future improvement goals.

customers and generally improve the customer experience.”

increase participation, check averages and sales, attract more

Some of the most common reasons for refreshing an existing dining facility are to increase participation and sales, attract customers, improve efficiencies and margins, and improve the entire customer experience.

“Generally, there are two main reasons why we would introduce the idea of of a refresh to our clients: increase participation and sales, attract customers, improve efficiencies and margins, and improve the entire customer experience,” says Tim Korinth, Centers for Excellence Director at Compass Group. “For consumers, it’s most often about making the dining experience easier,

s

ong gone are the days when a corporate restaurant or café refresh simply meant giving the walls a fresh coat of paint, replacing the outdated furniture and hanging some fancy new artwork. While there’s nothing wrong with upgrading the décor of your dining facility, a Compass-style overhaul can bring much more to your business than a fresh look. “In today’s challenging economy, companies are no longer tolerating underperforming corporate cafés simply because they’re viewed as an essential employee benefit,” says Tim Korinth, Compass Group’s Centers For Excellence Director. “Increasingly, companies are looking at ways in which these facilities can become profitable cost centers in their own right and deliver revenue straight to the bottom line. It’s no longer acceptable to watch an in-house café or restaurant underperform, operate inefficiently or even lose money.”

Café 9 at Microsoft in Redmond, Washington. The recently remodeled Pacific Rim is an anchor destination concept serving authentic Asian-style, house-made foods.

BY NICK WRIGHT

WINTER 2014 • elements

21

quicker and more intuitive, while financial improvement comes from operating more efficiently and paying more attention to menu engineering so that clients know and understand what are their most profitable items.”

Once Compass has determined that a refresh will help its clients meet their financial and operational goals, the process starts with a customer survey carried out through focus groups. During the data gathering component of this exercise, a neutral facilitator is invited to the client site to conduct surveys and focus groups, and to solicit insights and perspectives on the dining experience. “To ensure that we get the most accurate feedback and information possible in our customer reviews, the facilitator works directly with the client to schedule the interviews,” Korinth explains. “The reason we do this is to ensure that we get a broad cross-section of responses and not just insights from favored accounts.”

The range of questions includes quality and variety of food, food preferences, facility design/ layout, speed of service and pricing. The collected data is then analyzed to help develop an action plan for the refresh. In some cases, if a client prefers not to go through the Onsite Insight process, Compass will look at previous customer survey results to identify past performance goals and key businesses objectives. Compass may also conduct a ‘table touching’ exercise, where restaurant and cafeteria customers are solicited for their opinions on what they are looking for and what they feel could be improved.

STEP 2

MAPPING THE SERVERY Once the customer feedback has been received and analyzed, the next step is to evaluate the servery in its entirety to identify opportunities for improving the dining experience and maximizing profitability. Performed with a customer’s

“We look at every single aspect of the business and ask what can we do to improve customer experience and sales.

In many cases, seemingly obvious things such as unclear entrance signage, cluttered menu boards and a lack of station information combine to adversely affect financial performance.”

“Napoli” is Microsoft’s pizza station, where pizzas are made to order using authentic Italian ingredients.

2 KEY REFRESH CONSIDERATIONS

A refresh gives you the opportunity to implement new ideas.

These two programs may help you achieve your key business objectives.

STATION CONCEPTS AND RETAIL BRANDS

training, retail programs, marketing,

Adding a brand or concept station to your

ment, and more.

graphics, communications, menu develop-

foodservice operation can help drive sales, enhance guest loyalty and increase profit-

WELLNESS & SUSTAINABILITY

ability. Although Compass has a deep

Balance, Compass Group’s end-to-end well-

portfolio of concepts and brands that clients

ness solution, emphasizes moderation and

can utilize, there are many factors involved

encourages healthier lifestyle choices. By

in selecting the correct level and format

linking elements of wellness, sustainability

of each brand. Whichever station concept

and humanity, Balance promotes lifestyles

a client opts

and behaviors that can be maintained for

for, they will

the long-term and offers healthier choices,

programming, the Mid-Level Balance program

have access to

promotes active lifestyles and delivers infor-

can be implemented once the Basic level

Compass’ Retail

mation and decision essentials that enable

criteria is met. For clients with internal well-

Innovations

customers to make knowledgeable choices.

ness brands or those interested in high level

program – a

The Balance program is available at three

programs that integrate fitness, food service

MENU ENGINEERING

one-stop shop

levels: Basic, Mid-Level and High-Level.

and other wellness initiatives, the Advanced

Long gone are the days when menus were compiled on personal preferences, feelings and anecdotal feedback. Today, fact-based information and statistical analysis are an integral component of the menu creation

for station

The Basic Level Balance program is for

Integrated Balance program can be offered.

design and

clients looking for a wellness presence, but

build, opera-

not yet interested in significant additions

tional support,

or changes to their dining program.

STEP 3

For clients interested in additional wellness

More information can be found at: www.compassgroupmedia.com/ balancekitchen.

s

22 elements • WINTER 2014

perspective in mind, this operational deep dive includes a review of the real estate, stations, traffic flow, merchandising, retail promotions, interruption tables, check averages and margins.

In addition, each station is assessed for its functionality and ability to serve customers and meet their needs in the minimum amount of time.

“We look at every single aspect of the business and ask what can we do to improve customer experience and sales,” Korinth says.

During this part of the process, Compass’ refresh team will look at signage, merchandising, customer flow, menu boarding, station IDs and the use of promotions to identify ways In which the customer experience can be simplified and improved. In many cases, seemingly obvious things such as unclear entrance signage, cluttered menu boards and a lack of station information combine to adversely affect financial performance.

Since one of the most common goals of a refresh is to streamline and enhance the customer experience, a great deal of time is spent observing diners within the restaurants and caféterias, in particular the traffic flow around the various stations on the way towards the cash register. This not only enables Compass to identify customers’ buying habits and preferences, it also highlights potential routing and sequencing issues and “cold” spots that may be preventing the facility from achieving revenue targets. Furthermore, if a client has demonstrated an interest in wellness and sustainability practices, this overview will also ensure that all of Compass’ healthy dining standards and sustainability commitments are in place. “This process also gives us the opportunity to identify interruption points which we can use to drive profitability and increase sales,” Korinth says. “For example, we might recommend adding an interruption table adjacent to the deli line so people have the opportunity to pick up an impulse item while they are waiting to place their lunch order, or read about an exciting upcoming promotion.”

Photo: Robert Pisano / Seattle and Liuzhou

CAFÉ REFRESH

WINTER 2014 • elements

23

CAFÉ REFRESH BELOW LEFT: Chef Douglas Myers from J&J Ethicon with his daily feature Chef’s Table.

RIGHT: The refreshed café at J&J Ethicon in Somerville, N.J.

Client Case Study

WE DID IT!

JOHNSON & JOHNSON ETHICON

We have exceeded our goal of losing one million pounds of greenhouse gas emissions.

Nearly 200 cafés participated in the challenge and shed a total of 2.3M lbs. of CO2 equivalent. 88% of the cafés saved energy and money; about $200,000, for their clients.

Ethicon is a Johnson & Johnson company that develops innovative surgical products for laparoscopic and minimally invasive procedures. The facility, located in Somerville N.J., is J&J’s global headquarters for surgery. The on-site population of 1,100 consists primarily of executive, administrative and manufacturing associates. Eurest was awarded the foodservice contract in 2011 and immediately embarked upon a refresh of the company’s in-house café.

THE KEY ACTION POINTS With this particular account, Eurest had to work within the boundaries of contractual pricing, where the operator is prevented from raising prices on certain menu items. During the server mapping process, the café was analyzed station by station and a 79-point action plan was developed.

One notable action item was to move the Seattle’s Best coffee station to a

dead space. In doing so, Ethicon was able to create an additional offering of a madeto-order Wild Greens salad station. In addition, a number of culinary changes were introduced, including a major improvement to the quality of the pizza station by switching to scratch made pizza dough and promoting the signature meatball dish.

The company also increased the frequency of the Chef’s Table from weekly to daily. This has enabled the team to interact on a more personal level with customers with the result that the program is usually a sell-out.

THE CLIENT SAYS: “Without having to make any price increases, participation and check averages have increased at both breakfast and lunch. Overall sales have increased by over seven percent.”

– John Leahy, Resident District Manager

24 elements • WINTER 2014

REFRESH OVERVIEW ACTION ITEMS n New signage and smallwares n Chef’s Table offered daily n Repositioned breakfast offerings n Repositioned coffee station n Added Wild Greens station n Upgraded pizza station offerings

KEY BENEFITS/ RESULTS Café sales +7.7% Breakfast check average +5.3% Breakfast participation +4.8% Lunch check average +2.4% Lunch participation +4.7%

process. In short, a chef or foodservice manager can combine performance data with instinct and experience to make better operating decisions.

During the menu engineering part of the process, Eurest reviews everything a café offers its customers and then analyzes the menu from a financial perspective to highlight what contribution each menu item delivers to the bottom line. “This part of the review process is designed to help our cafés identify their most profitable items and combinations so that they can make better decisions with menu creation,” Korinth says.

Any account that refreshes its dining facilities from 2014 will automatically receive access and training for Webtrition, Compass’ proprietary ingredient, recipe and menu management solution. In addition to providing accurate nutritional analysis, this sophisticated web-based tool enables users to access a database of best-in-class recipes developed by Compass’ culinary leaders, reduce food inflation by selecting recipes based on cost, reduce waste through enhanced forecasting and portioning, promote healthy and wellness-driven food choices, and create customizable nutritional signage. “Webtrition provides a robust database of recipes, with complete cost and profit information at your fingertips,” says Amy Keister, Compass Group’s Vice President, Business Excel-

lence. “It’s the perfect solution for menu engineering in our cafés.”

Another key service available within Webtrition is the ability to analyze product contribution.

This financial review enables users to identify whether menu prices are high enough to generate the forecasted profit once variable and fixed costs/ expenses have been subtracted from total revenues. Once this process has been completed, the next step is to analyze how customers have reacted to the new menu and its prices. Studying the menu mix involves recording the sales and contribution data for each menu item. This will help identify problems or opportunities related to items sold.

The final step is to evaluate and set future menu pricing, design and content. The goal of menu engineering is to maximize profitability by influencing guest purchasing behavior – usually guiding them toward the items with high contribution margins. In many cases, this involves placing the items with the highest margin and those that are most likely to be purchased on impulse in optimal positions, bundling items together and ensuring that new items are priced correctly.

In addition, the identification of low contribution margin items enables you to consider adjusting the price or portion size, replacing the item with a higher margin alternative or removing it from the menu completely. e

A big thank you to all of the cafés that participated. Great job!

For more information, please email BusinessExcellence@compass-usa.com.

EVENT REVIEW BSA JAMBOREE

SCOUTS HONOR

Every four years, tens of thousands of boy scouts and volunteer staff from across the USA unite for 10 days of outdoor activities in rural West Virginia. Eurest was given the task of feeding them.

26 elements • WINTER 2014

to the New River Gorge National River is perfect for outdoor adventurers looking for the opportunity to connect with nature, the location presents more than its fair share of catering challenges.”

sk Patrick Tarr, the Project Manager of the Boy Scouts of America (BSA) Jamboree, to name the standout accomplishment of a 10-day period in which more than 40,000 scouts, venturers and volunteers convened in the West Virginia wilderness for 10 days of camping, hiking, biking, rafting and character-building and he won’t tell you it was that Eurest served more than 1.4 million meals. He won’t boast either that not a single attendee missed a breakfast, lunch or dinner. And he won’t even touch on the subject of the military-like organization required to deliver more than 150 tractor-trailer loads of food to one of the most remote and inaccessible areas of the country.

“I’m actually most proud of the fact that there were zero lost-time accidents among our associates during the event,” Tarr says. “The first class organization and management of the foodservice, well, you really expect that from Compass and Eurest. That we had no

accidents tells you everything you need to know about the culture of safety that permeates our company. It was an incredible accomplishment.”

The flawless safety record at this year’s event is, of course, the culmination of three years in-between intense planning and preparation that began almost immediately after the conclusion of the 2010 event.

In the past, the jamboree had been hosted at a military base in Virginia, but in 2011 the BSA purchased a 10,600-acre tract of heavily forested land in an isolated corner of the West Virginia mountains. Working in conjunction with Compass, the organization has since been developing the property with the long-term goal of turning it into the ultimate camping and outdoor adventure retreat for its members.

While the remoteness of the new Summit Bechtel Family National Scout Reserve and its adjacency to the New River Gorge National River is perfect for outdoor adventurers looking to connect with nature,

s

ABOVE LEFT: Scouts toasting marshmallows on the grill. ABOVE CENTER: Compass Group’s John Mauro and Jesse Corning. ABOVE RIGHT: Serving hungry scouts a delicious meal under the Big Top during lunch.

“While the remoteness of the new Summit Bechtel Family National Scout Reserve and its adjacency

WINTER 2014 • elements

27

EVENT REVIEW BSA JAMBOREE

BY THE NUMBERS KEY FACTS AND STATS OF THE JAMBOREE

1,400,000 meals served 48,453 total attendees 71,700 hotdogs sold 66,873 soda bottles sold 58,826 pizzas sold 33,782 portions of French fries sold

16,068 gallons of milk drunk 9,443 water bottles sold 173 tractor trailer deliveries 42 of the 50 U.S. states represented

28 elements • WINTER 2014

the location presents more than its fair share of catering challenges. “The new property is reclaimed mining land quite literally in the middle of nowhere – it is an extremely remote location indeed,” Tarr says. “And because it is still very new, we were working with 100 percent temporary facilities. For example, the volunteer staff dining hall that served 7,000 people three times a day was two tents, the kitchen was a 160ft x 60ft tent and the seating area was about the size of two football fields.”

In addition to the volunteer and staff facilities, Eurest and Canteen, supported by Chartwells, FLIK and FLIK Independent Schools, managed a variety of foodservice outlets, including the participant basecamps where some 900,000 meals were delivered to 795 patrols. In addition, the companies managed seven retail outlets, which included a selection of Compass’ internal brand concepts, including Adobe Flats, 2mato Pizza, Chopd and Wrapd. The company also managed 70 vending machines, 10 mobile beverage and snack tents, and 16 ice cream locations.

In total, some 70 Compass Group managers and 148 hourly associates from local accounts provided assistance during the event, while an additional 300 BSA volunteers provided support with foodservice.

In such an inaccessible location, simply getting the food to the venue was a monumental challenge that required a significant amount of advance planning. In previous years, the individual items for meals were delivered to the venue and then repacked on site. This time, however, Compass asked a local Canteen commissary to package the meals off-site and deliver them pre-packed to the five on-site camps. When the trailers containing the food arrived, the kids would meet them, transport the food back to the camps in wagons and then cook it following the instructions provided. Each camp received three trailer deliveries of food each day.

Leaving nothing to chance in the preparation for the event, Compass participated in a test run for some 2,000 participants at the site in 2012.

The trial enabled the company to test the high adventure base and to introduce some new retail concepts. In addition to the trial run, Tarr also had his experience of being heavily involved in the organization of the 2010 event to draw upon

for the planning of this year’s jamboree. “The key thing I learned from the previous event, when I was second in command, was the need to be ready for adaptation and change,” Tarr says. “It’s a huge event, it’s fast-paced and it’s out in the woods in the middle of nowhere. Things are going to go wrong and things are going to break down. You have to be ready for the unexpected, take adversity in your stride and always have a Plan B to go to.”

The Compass team arrived on-site about three weeks ahead of the event to set the infrastructure in place. Primarily, that involved overseeing the set-up of the temporary kitchens and getting the initial orders and supplies onsite. “It is during the setup week that the reality and magnitude of the event really set in,” Tarr says.

“When we started running the dining hall and the 12 buffet lines for the 7,000 volunteers and staff, that’s when it sunk in that it was really happening. But it’s not until the 30,000-plus youth participants arrive in the second week of the service and you start to see all the kids’ smiling faces that you get the real impact of how great an event this really is.

“The jamboree is an experience they will never forget and will change their lives forever. This is when all the hard work that goes into feeding these huge numbers really pays off. At the end of the day it is really all about the kids.” e

FAR LEFT : A wide range of foods were available in the mobile snacks and beverages tents.

ABOVE: The main scout camp.

TOP RIGHT: A Eurest associate marinates tray loads of beef brisket. RIGHT: An aerial view of the 10,600-acre camp.

“In such an inaccessible location, simply getting the food to the venue required a significant amount of advance planning. In previous years, the individual items for meals were delivered to the venue and packed onsite.

This time, a Canteen commissary delivered the meals pre-packed.”

LOCAL FOOD BANKS BENEFIT FROM THE JAMBOREE HOW COMMUNITY FOOD PROGRAMS COMBAT HUNGER IN WEST VIRGINIA The boy scouts and volunteers weren’t the only people to benefit from the Boy Scout Jamboree in Virginia. As part of a special initiative to support the local community, Eurest donated the surplus food from the jamboree to the Mountaineer Food Bank’s network of feeding programs throughout the region. In particular, the national food drive brought in an amazing 10,742 pounds of food, including key items such as peanut butter and canned tuna, which are highly valuable for families looking to ensure that their children

receive an adequate supply of protein. In total, some 126,000 pounds of dry and refrigerated foods were distributed to food pantries and soup kitchens through this donation.

“When we delivered these foods to our families, it was like Christmas for them,” said a volunteer from the CCS Whitesville Food Pantry in Boone County. Their faces lit up, because they felt secure, even if just for a few moments.” Among the programs that were able to put the donations to immediate good use were:

PINE HAVEN SHELTER A non-profit homeless shelter that serves up to 150 homeless men, women and children, the facility also helps residents with counseling and advice on transitioning out of homelessness and back into society. There is also a Child Mentor Program that ensures all children are properly registered for and attend school.

RALEIGH COUNTY COMMISSION ON AGING Launched in 1977, the program delivers food and hot meals to homebound seniors in Southern West Virginia with

the goal of helping elderly people remain healthier, more active and more independent.

It also provides case management, in home care services and family support services.

BACK PACK PROGRAM There are currently 50 sites in West Virginia that provide small packages of food to elementary age children for weekends and holiday breaks.

The food types used by the Scouts is exactly the food so badly needed for this program and will help thousands of children make it through the weekend.

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29

Compass Group

Case Study

CLIENT PROFILE

TOP LEFT: The Eurest team that donated its time to feed all J&J associates and participants at its Tour De Cure event benefiting the American Diabetes Association.

The food for the event was donated by Eurest food purveyors.

TOP RIGHT: Custom-made parfaits as part of the breakfast setup at the J&J procurement award ceremony where Eurest was awarded the Partner of the Year.

BOTTOM LEFT: Berries Zabaglione at the J&J procurement award ceremony BOTTOM RIGHT: From left to right: Francisco Cotto (J&J Gurabo),

Award winning service at J&J Puerto Rico

Roberto Ocasio (Merck Carolina), Janisse Sanchez (J&J Gurabo), Jorge Pales (District Chef Puerto Rico), Maria Rodriguez (J&J Gurabo), Norberto De Latorre (J&J San Lorenzo), Marcelo Colon (District Support Puerto Rico) with the awards to Eurest and Thomson Hospitality for J&J Partners of the Year.

Why I love working with Eurest

By Jose Quinones Johnson & Johnson Campus Procurement Manager

The development of a local management team, an improvement in communication and a strong focus on cost control enabled

“When we first started working with Eurest, we had some existing budgetary

Eurest to elevate customer satisfaction to a whole new level

were really struggling with the numbers. I was really impressed by the way in

issues that needed to be resolved. Our operating costs were too high and we which Eurest came in and immediately took control of the situation, and re-engineered the menus to help us operate more efficiently.

“More than anything else, communication has also been a real breakthrough area for us. Simply talking to our customers in a more consistent and personal way enabled us to dramatically improve participation and satisfaction levels across all

THE PROJECT GOALS: Reduce subsidy, manage costs and introduce wellness programs When Eurest won the Johnson & Johnson (J&J) contract in 2011, one of the company’s first projects was to revamp seven locations, including nine cafés, at J&J’s Puerto Rico office.

In addition to introducing new menus, signage, marketing materials and a corporate wellness program that incorporated a wider variety of healthful food choices, Eurest was also given the task of improving food quality and service, more effectively managing costs and inflation, reducing the corporate subsidy, and enhancing the overall dining experience for the company’s 6,000 employees on the island. While introducing the changes, Eurest also had to adhere to J&J’s stringent safety and sanitation policies.

“Eurest tackled the budget issues that had caused J&J problems by evaluating the efficiency of labor to ensure that every employee was working as productively as possible.”

30 elements • WINTER 2014

THE SOLUTION: Take a ‘local’ approach to management One of the first things Eurest learned after managing the foodservice operations for a couple of months after signing the contract was that the menus introduced into J&J’s corporate restaurants and cafés in the USA were not popular among the company’s Puerto Rican employees.

“We made the mistake of implementing all of the stations that were popular on the mainland when it wasn’t really what the locals wanted,” says Tracy Vessillo, Eurest’s Gulf States Regional Vice President. “Although the J&J associates enjoyed having the opportunity to sample a wide variety of foods, the staple diet on the island is still very much rice, beans and plantains, so when those foods were not widely available on the

our dining facilities. This is a very tough market and altering perceptions can be very difficult, so it was an incredible achievement to see our customer satisfaction score increase from 50 in 2012 to 69 in 2013. In Puerto Rico, a 69 is the equivalent to getting a 100. We’re tough people to please!

“If you had asked me three or four years ago if it was possible for a café operator to win our Vendor of the Year Award, I would have said there was no chance, but Eurest proved me very wrong. It’s a very tough judging criteria. We ranked all of our vendors on quality, cost, compliance, technology, delivery and other factors. Although there were a number of vendors who came close to winning, nobody on the judging panel had any issues at all with giving Eurest the award.

menu, participation and customer satisfaction levels dropped significantly.”

Turning the challenge into an opportunity to create a closer bond with the end consumer, Eurest transcribed all of the existing menu promotional and marketing materials from English into Spanish and re-engineered all of the menus based on feedback received from J&J employees to incorporate more local and culturally popular fare.

At the same time, Eurest was also able to tackle the budget issues that had been causing J&J problems for several years by renegotiating contracts with vendors and evaluating the efficiency of labor to ensure that every employee involved in the foodservice operation was as productive as possible. In addition, realizing that the foodservice operations needed hands-on local management, Eurest decided that the account would no longer be administered from its Miami office.

A local District Manager was promoted from within the organization and a District Chef and two new Operational Directors were appointed.

The focus on local management combined with improved communication between Eurest

and J&J’s employees enabled the company to dramatically improve its annual customer satisfaction score by some 38 percent in 2013 – a key factor in Eurest being recognized at the Puerto Rican office’s Vendor Appreciation ceremony. e

More than anything else, I have been impressed by the way in which Eurest’s management team at all levels remains engaged in the business. The company has become a true partner with J&J. We share the same values of contributing to the communities in which our companies operate and we have been delighted with the support we have received across the board.”

PROJECT SUMMARY & KEY FACTS Menu/segment: Corporate dining Location: Puerto Rico Foodservice operator: Eurest Dining Services Foodservice locations: 6 Number of employees: 6,000 Number of cafés: 9 Daily covers: 5,200 EUREST TEAM Arnaldo Quiñonez Chef Manager, J&J Life Scan Maria Rodriguez Chef Manager, J&J Shared Services Miriam Deleon Food Service Director, J&J Jansen 1 Juan Guadalupe Chef, J&J Jansen 2

KEY BENEFITS/ROI n Vendor/partner of the year

In 2013, Eurest was voted J&J Puerto Rico Vendor of the Year after an intense evaluation process that included all of the client’s main vendors.

n Improved

KEY STATIONS

community outreach Eurest has partnered with J&J on many charitable and employee events, providing not only the catering but valued support too.

Criollo Station 2Mato Station Salad Bar Deli Station

Eurest and J&J have become great partners together. n Increase in customer

satisfaction In a recent J&J Puerto Rico

Jessenia Nieves Food Service Manager, J&J McNeal 1

customer survey, Eurest’s client

Francisco Cotto Executive Chef, J&J McNeal 2

satisfaction score improved

Orlane Figueroa Food Service Manager, J&J Ortho

from 50 in 2012 to 69

Norberto De Latorre - Chef Manager, J&J Ethicon

in 2013 – a 19 percent increase.

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31

1

As green is thought to be the color of life, LEAFY GREENS pack a powerful punch because of the nutritional value they contain that help protect against a variety of diseases with very few calories.

Leafy greens, such as spinach, collards and Swiss chards are a good source of nutrients, including iron, calcium, vitamins A, K and C, fiber, potassium and foliate.

6

The word POTATO comes from the Spanish word ‘patata.’

There are thousands of different potato varieties, but not all are commercially available. The popular ones include Russet, Yukon Gold, Kennebec, Desiree and Fingerling. In 1995, it became the first vegetable to be grown in space.

Swiss Chard is a nutritional rockstar — an amazing source of vitamins K, A, and C, as well as a good source of magnesium,

2

10 Fast Facts

A member of the rose family, the STRAWBERRY is the only fruit with seeds on the outside, with an average of 200 seeds on each berry. This delicious fruit is also full of flavonoids, which form part of its vibrant red color.

FRUITS & VEGETABLES Everything you need to know about these healthy foods

3

BEETS are in the same plant family as spinach and are very closely related to Swiss chard. Its red, fleshy roots and dark green leaves have health benefits. And because beet roots are packed with sucrose – or table sugar – they are the second largest source of table sugar, after sugar cane.

4

A CAULIFLOWER is a flower that hasn’t yet fully developed. They are white because, while they are growing, the heads are surrounded by thick green leaves that protect them from the sun, preventing the formation of chlorophyll and keeping the head from turning green.

potassium, iron, and dietary fiber.

9

The BLACK-EYED PEA is actually a bean, or a legume. Since they swell up when prepared, people often eat them on New Year’s Day to symbolize an increase in wealth. The planting of crops in the U.S. was promoted by George Washington Carver because, as a legume, they add nitrogen to the soil.

7

Ancient Egyptians believed that MUSHROOMS grew by magic because of how they appeared overnight.

White button mushrooms (stir-fried with water) have more potassium per 100g serving than a banana. Mushrooms are also low in sodium, plus their umami allows for less salt to be used in a dish without compromising flavor.

8

There are more than 8,000 GRAPE varieties worldwide. America’s oldest grapevine is 400 years old and is in North Carolina. One acre of grapes can produce around 15,000 glasses of wine. The area with the highest concentration of wineries in the world is Napa Valley, CA.

10

The AVOCADO is one of the most nutrientpacked foods with an impressive list of nourishing contents.

Botanically, they are considered a berry with a single seed.

California produces some 90 percent of the U.S.’ avocado crops. To keep avocados fresh, sprinkle with lemon or lime juice or white vinegar.

5

There are more than 100 species of CARROTS. The largest on record weighed more than 19 pounds, while the longest measured over 19 feet. They come in a variety of colors, including orange, purple, white, yellow and red. English women in the 1600s often wore carrot leaves in their hats in place of flowers or feathers.

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CHEF PROFILE

elements t Baked

JEN ON...

It’s the beet and goat cheese salad. I wasn’t too keen at first, but having tasted this dish several hundred times at parties over the years – I now love it!

The secret to making the beets taste best is to pair them with a citrus based vinaigrette to cut the natural earthy flavor of the beet. although I love the natural taste of beets now it was a nice introduction to them paired with citrus flavor.

MY MENTORS

MY CAREER HIGHLIGHT Another giant highlight was being chosen for the Compass Night of Stars event in 2012.

It’s an awards evening where all of the various business sectors within Compass come together to celebrate achievement. I won the overall award and could not have been more proud.

A Taste of California Jen Fox, Executive Chef at Wolfgang Puck Catering in Los Angeles, talks to Elements about eating light, living and working in London and catering the biggest awards ceremony on the planet

I

’ve been cooking since I was 10 or 11 – that was my chore. After school, I would run home, open up the cookbooks and figure out a meal to prepare using whatever ingredients I could find in the house. I knew that my mom and dad would be home from work at 6pm and I’d have dinner ready waiting for them.

I guess you could say that cooking is in my genes because my whole family is full of amazing cooks. None of them are professional chefs but they could certainly hold their own against anybody.

Six weeks after graduating from high school, I decided to go to culinary school – Le Cordon Bleu in Pasadena. It was a

34 elements • WINTER 2014

16-month program after which I worked for Patina for a while before traveling abroad.

I lived in London for about six months, where I managed a little pub in Fulham. I got to create the menu and shopped daily for the food in a great little farmer’s market. After that, I spent some time in Australia before setting down roots in Los Angeles. I’ve been with Wolfgang Puck now for 12 years.

What I love most about the company is that it really is quality and chef driven.

Unlike many catering companies, where it’s all about the bottom line, here it really is all about the food, the service and the client experience. We have a lot of free reign for creativity but always remember that our goal

is to put food on the plate that would make Chef Wolfgang proud. He is a great mentor and remains very close to the business. It is such an awesome experience being able to work so closely with him.

Like I said, we have a lot of freedom for self-expression within the company.

I like to think that I played a key role in bringing kale and grains to the forefront of our menus. We created the menu for the TED Conference in 2011, where they wanted super healthy options for every meal. And that’s the way I like to eat, too – nice and simple. I don’t eat a lot of meat but give me a little protein or fish and some super fresh local and seasonal vegetables and I’m happy. e

Mac & Cheese with Black Truffles

Serves 4

Ingredients

MY FAVORITE WPC RECIPE

I was still a student when I first worked in the kitchen at the Oscars®. I was just one of 50 part-time people just taking instructions, but it gave me the opportunity to meet Matt Bencivenga, who has been such a great inspiration and mentor to me over the years. Having so much connection and interaction with Chef Wolfgang is also incredible.

WINTER 2013 RECIPES A TASTE OF CALIFORNIA

s Thai

Steamed Red Snapper Fillets with Brown Rice and Thai Dipping Sauce Serves 4

8oz elbow macaroni

5. Continue to cook over low heat

3 tbsp butter

for 4 minutes, stirring constantly.

3 tbsp flour

6. Add the milk, chopped truffles,

3 ½ cups milk

onion and bay leaf.

½ medium white onion

7. Simmer for 10 minutes.

1 bay leaf

Remove onion and bay leaf.

1 tsp Kosher salt

8. Turn off the heat and add ¾ of the

1 tsp black pepper

aged cheddar and all of the other

Pinch cayenne

cheeses. Season with salt and black

3 tbsp finely chopped black truffles

pepper and fold in macaroni.

10oz sharp aged white cheddar, grated

9. Pour into a 2-quart casserole dish

3oz Gruyère cheese, grated

10. Melt the butter in a sauté pan

1oz Parmesan cheese, grated

and toss breadcrumbs and parsley

2 drops black winter truffle oil

to coat. Top the macaroni with

3 tbsp butter

breadcrumb mixture.

1 cup Brioche breadcrumbs

11. Bake for 30 minutes.

and top with remaining cheddar.

Ingredients

prepare the rice. Put the rice in a

2 tbsp chopped parsley

Remove from the oven let stand

1 cup medium-grain brown rice

strainer and rinse under cold running

Sliced fresh black truffles

for about 5 minutes.

2 ¼ cups water

water. Put it in a rice cooker or a heavy

for garnish (optional)

12. Serve with fresh shaved

Salt

saucepan. Add the water and a little

4 6oz skinless snapper fillets

salt to taste. Set the rice cooker for

Method

1 cup Mae Ploy sauce

45 minutes; or bring the pan to a boil,

¼ cup fish sauce

1. Preheat oven to 350°F. In large pot of

reduce the heat to maintain a bare

¼ cup fresh lime juice

boiling salted water, cook the macaroni

simmer, cover, and cook for 45 minutes

2 tbsp soy sauce

to al dente (approximately 7 minutes).

until all the liquid has been absorbed.

2 tbsp rice vinegar

2. Strain and place on a lightly oiled

Turn off the rice cooker or remove the

3 scallions, trimmed and chopped

sheet pan.

pan from the heat and set aside, still

2 tbsp chopped garlic

3. While the macaroni is cooking,

covered, to rest for 10 minutes.

2 tbsp chopped shallots

melt the butter in a separate pot and

4. While the rice is resting, put 3

2 tbsp chopped ginger

whisk in the flour.

inches of water in the bottom pan

1 sprig fresh cilantro

of a steamer or in a saucepan large

1 sprig fresh mint

enough for a steamer basket to rest on

1 Kaffir lime leaf, or 1 long strip

top. Bring the water to a boil.

fresh lime zest

5. Arrange the snapper fillets side by

black truffles.

t Bacon-wrapped Parmesan-stuffed Dates

side in the steamer. Cover, set over

Ingredients

Method

the boiling water, and steam for 3

1. About 24 hours before serving,

to 5 minutes until the fish is cooked

18 large dates (preferably Medjool) slit lengthwise and pitted

combine the Mae Ploy, fish sauce, lime

through.

juice, soy sauce, rice vinegar, scallions,

6. Meanwhile, remove the dipping

garlic, shallots, and ginger in a nonre-

sauce from the refrigerator and re-

active bowl.

move and discard the wrapped herbs.

2. With the side of a heavy knife or a

Transfer the sauce to small individual

clean meat pounder, press down on

bowls.

the cilantro, mint, and Kaffir lime leaf

7. To serve, arrange beds of brown rice

Method

to crush them slightly; then, wrap them

on individual heated serving plates.

1. Position an oven rack in the middle

in a piece of clean cheesecloth, tie

With a spatula, carefully transfer the

of the oven. Preheat the oven to 450°F.

shut with kitchen string, and add to the

snapper fillets to rest on the rice. Serve

2. Insert a piece of Parmesan into

bowl. Stir well. Cover and refrigerate.

the sauce on the side, to be spooned

each date. Then, wrap each date

3. About 1 hour before serving,

over individual portions to taste.

with 1 piece of bacon, securing it

Makes 18

18 pieces good-quality Parmesan cheese (preferably Parmigiano-Reggiano) each about 1 by 1/4 inch 6 slices of good-quality smoked bacon, cut crosswise into thirds

with a wooden toothpick.

CHEF JEN SAYS: “People love this Asian-style dish’s combination of absolute simplicity and fresh, complex, exciting flavors. You can find all of the special ingredients for the sauce – Mae Ploy (a Thai sweet chili sauce), fish sauce (“nam pla” in Thailand and also known as nuoc cham or nuoc mam in Vietnam), and Kaffir lime leaves – in Asian markets and well-stocked food stores.

It needs to be made 24 hours ahead and left to steep.”

3. Arrange the dates one inch apart in a shallow baking pan. Bake for 5 minutes. Then, using tongs, turn the dates over. Continue baking for about 5 to 6 minutes until the bacon is crisp.

4. With the tongs, transfer the dates to paper towels to drain, carefully patting them dry with more paper towels. Serve immediately.

WINTER 2014 • elements

35

elements t Chicken

Pot Pie

Serves 4

Ingredients 2lbs boneless, skinless chicken, cut into 1-inch chunks Salt and freshly ground black pepper to taste 3 tbsp all-purpose flour 4 tbsp vegetable oil 4 tbsp unsalted butter, divided

t Farro 5. Add the remaining oil and 2 tbsp

Salad with Baby Beets and Fuji Apple

the potatoes, carrots, and onions and sauté for 2 to 3 minutes until they begin to look glossy and bright.

6. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme,

6 tbsp extra-virgin olive oil

stirring frequently, until tender and

room temperature.

2 medium-sized carrots, cut into ¼-inch dice

just beginning to brown.

12. When the beets are done, using

3. Add the farro to the pot and stir

a clean kitchen towel or paper towels

2 celery stalks, cut into ¼-inch dice

for about 1 minute until lightly

to protect your hands, rub off the

1 small yellow onion, cut into ¼-inch dice

toasted and fragrant.

skins from the beets. Cut each beet

4. Add the water, season to taste with

lengthwise into quarters. Transfer to

1 small fennel bulb, trimmed and cut into ¼-inch dice

salt and pepper, and bring to a boil.

a nonreactive bowl and set aside.

5. Reduce the heat to very low, cover

13. For the dressing, put the vinegar,

the pot, and cook for about 20 min-

honey, mustard, and lemon juice

utes until the farro is tender.

into a blender. At medium-low

6. Preheat the oven to 400°F.

speed, drizzle in the oil to form a

7. Rinse the beets thoroughly, pat dry

thick, creamy emulsion. Season to

with paper towels, and trim off some

taste with salt, pepper, and a little

but not all of their stems.

more lemon juice if necessary.

8. Drizzle and rub the beets with

Drizzle about a quarter of this

olive oil to coat and season all over

dressing over the quartered beets

with salt and pepper.

and reserve the rest.

9. In a rimmed baking pan large

14. Core the apple and cut it in

enough to hold the beets in a single

half. Using a mandoline, the julienne

layer, spread a ¼-inch-thick bed

disc of a food processor, or a sharp

of coarse salt.

knife, cut the apple into thin julienne

10. Place the beets in the pan and

strips. Lightly toss the strips with

cover the pan very tightly with heavy-

another quarter of the dressing.

duty aluminum foil. 11. Bake in the

15. Transfer the cooled farro to

preheated oven for about 30 minutes

a mixing bowl and toss with the

until the beets are tender enough

remaining dressing.

Method

to be pierced with the tip of a small,

16. To serve, toss the farro, beets,

1. Heat a 4-quart pot over medium-

sharp knife. Re-cover the pan and

and apple together and transfer the

high heat. Add the olive oil and,

bake for longer if necessary.

mixture to a serving bowl or individual

when it is hot enough to swirl easily,

11. When the farro is done, pour it

plates. Alternatively, form a bed of the

add the diced carrots, celery, onion,

into a fine-meshed strainer to drain.

farro salad and arrange the beets and

and fennel.

Then, spread the farro on a baking

apples attractively on top. Garnish

2. Sauté for about 10 minutes,

sheet or pan and leave to cool to

with toasted walnuts and serve.

½lb organic red-skinned potatoes, cut into ½-inch pieces

and bay leaf, and sauté for a further

½lb organic carrots, peeled and cut into ½-inch pieces

begin to color slightly.

7. Add the wine, turn up the heat, stir

¾lb uncooked farro, about 1½ cups

1 medium yellow onion, peeled and diced

and scrape with a wooden spoon to

Salt and Coarse salt

deglaze the pan deposits, and simmer

Freshly ground black pepper

2 garlic cloves, minced

for 3 to 5 minutes until the liquid

1½ quarts water

Pinch of crushed red pepper flakes

reduces by about half.

1lb baby beets

1 sprig thyme

8. Add the chicken stock and the

Extra-virgin olive oil

1 bay leaf

1 cup of cream.

1 cup white wine

9. Bring the liquid to a boil, reduce

2 cups organic chicken stock

the heat slightly, and simmer briskly

1 cup plus 1 tbsp heavy cream

for about 15 minutes until the liquid

¼ cup dry sherry

reduces by about half again and is

½ cup shelled or frozen peas

thick and creamy. Remove the sprig

Approximately ½lb frozen puff pastry, defrosted following package instructions

of thyme and the bay leaf.

1 cage-free egg

and remaining flour and stir this paste

2 to 3 minutes until the vegetables

and the sherry. Stir together the butter into the mixture. Season the sauce to

Method

taste with salt and pepper.

1. Season the chicken pieces with

11. Transfer to 4 large individual oven-

salt and pepper, and toss in a mixing

proof 2-cup soup bowls, 4 ramekins of

bowl with 2 tbsp of the flour until

the same size, or a 2-quart baking dish.

evenly coated.

Cover with plastic wrap and refrigerate

2. In a large skillet over high heat,

until the filling is cold, at least 1 hour.

heat 2 tbsp of the oil.

3. Add the chicken pieces, reduce

Method – Part 2

the heat slightly, and sauté for

1. Preheat the oven to 400°F.

between 5 and 10 minutes, turning

2. Make sure the puff pastry is

occasionally until light golden and

no thicker than ¼-inch.

thoroughly cooked.

3. With the tip of a sharp knife, cut the

4. Using a slotted spoon, transfer the

pastry into 4 circles that will overhang

chicken to a plate and set aside.

the rim of the serving bowls or ramekins by about ½ inch. For a single large baking dish, cut 4 circles that will cover its top, or use one large sheet.

4. In a small bowl, beat together the egg and the remaining 1 tbsp of cream to make an egg wash. Brush the tops and outsides of the rims of the bowls.

5. Place the bowls, ramekins, or baking dish on a baking tray and place the puff

Kale Salad with Grilled Artichokes

6. Pierce the tops with the tip of a paring knife and brush the top of the pastry with egg wash. Carefully transfer the baking sheet to the oven and bake for 25 to 35 minutes until the filling is bubbling hot and the pastry is a deep golden brown. Serve hot.

36 elements • WINTER 2014

¼ cup Champagne vinegar

Serves 4 to 6

1 tbsp honey

Ingredients – Kale Salad 2 bunches kale, rinsed well and patted try

Ingredients – Grilled Artichokes 4 large fresh artichokes

4 grilled artichokes (see preparation method below), each cut lengthwise into 8 equal pieces

2 lemons, halved

4 tbsp golden raisins, plumped in hot water to cover for 10 minutes, drained

1 bay leaf

4 tbsp pine nuts, toasted in a 300°F oven for about 15 minutes until golden

2 cups dry white wine 2 cups pure water 1 sprig fresh thyme Extra-virgin olive oil Salt Freshly ground black pepper

6 tbsp lemon vinaigrette (see preparation method below)

Method – Grilled Artichokes

Salt

1. First, clean and trim the artichokes,

Freshly ground black pepper

rubbing all cut surfaces with the cut side of a lemon as you work to

Method – Kale Salad 1. With a sharp knife, cut out the stems and tough ribs from the kale leaves. In batches, stack the leaves, roll them up lengthwise, and cut crosswise into strips ½-inch wide.

2. Put the kale, artichokes, raisins, and pine nuts in a mixing bowl.

Drizzle with the lemon vinaigrette and season to taste with salt and pepper. Toss lightly but thoroughly.

3. Transfer the salad to individual chilled serving bowls or plates, taking care to divide up the ingredients evenly.

prevent discoloring.

2. Working on a cutting board with a sharp knife, trim the stems. Starting at the base of each artichoke, pull downward one by one to remove the tough outer leaves. With the knife, carefully cut off the top half of the artichoke. With a sharp paring knife, working carefully from bottom up, carefully cut off the fibrous outer dark layer, exposing the paler green flesh underneath.

3. Put the artichokes, lemon halves, wine, water, bay leaf, and thyme in a pressure cooker.

pastry circles on top, pressing them gently over the sides of the dishes.

Serves 6 to 8

Ingredients

of the butter to the pan, then add

10. Stir in the reserved chicken pieces

WINTER 2013 RECIPES A TASTE OF CALIFORNIA

4. Following the manufacturer’s instruc-

1 tsp Dijon mustard

tions, bring the pressure cooker to full

Juice of ½ lemon, plus extra as needed

pressure and then cook under pressure and transfer the artichokes and cook-

¾ cup grape seed oil or vegetable oil

ing liquid to a large nonreactive bowl,

1 large Fuji apple

leaving them to cool for 30 minutes.

½ cup toasted coarsely chopped walnuts

for 10 minutes. Release the pressure

5. Meanwhile, preheat an outdoor grill or an indoor countertop electric grill or stovetop ridged grill pan.

6. Remove each artichoke from the cooking liquid. Cut it in half lengthwise. With a sharp-edged metal spoon, scrape out the fibrous choke from the center of each half.

7. Pat the artichoke halves dry with paper towels. Drizzle them all over with olive oil and season with salt and pepper. Grill them for about 5 minutes per side until golden brown.

Ingredients – Lemon Vinaigrette 4 lemons, halved and juiced 1 tsp sugar 1 tsp Dijon mustard 1 shallot, minced ¾-cup extra-virgin olive oil Salt Freshly ground black pepper

Method – Lemon Vinaigrette 1. In a nonreactive mixing bowl,

CHEF JEN SAYS: “Kale salads are enjoying tremendous popularity right now.

The beautiful, dark-green, crinkled leaves not only have a deliciously robust flavor and texture, they are also incredibly healthful, rich in Vitamins A, C, and K, and offer good amounts of calcium, iron, and other nutrients. And kale goes so well with other ingredients, as this recipe demonstrates.”

whisk together the lemon juice, sugar, mustard, and shallot.

2. While whisking continuously, slowly drizzle in the olive oil until a smooth, thick emulsion forms. Season to taste with salt and pepper.

3. Cover and refrigerate until needed.

Whisk again before using.

WINTER 2014 • elements

37

Modern Asian Kitchen The last word on SUSTAINABILITY

Modern Asian Kitchen

BY

“My food is predominantly Thai and Chinese because it was the food I was exposed to growing up. And my cooking overall represents the neighborhood where I grew up in LA: between Thai Town, Chinatown, Koreatown, and Little Tokyo.”

Marc Zammit

Compass Group Vice President, Sustainability Initiatives

- Chef Jet Tila

CREATING CHANGE THROUGH RELATIONSHIPS WHY A COMMITMENT TO SUSTAINABILITY IS NOT A SOLO PURSUIT

I

’m often asked how Compass Group has been so successful in achieving its sustainability goals in such a relatively short period of time.

The honest answer is that we haven’t embarked on the journey alone. In fact, our corporate sustainability strategy is founded on the philosophy of creating longterm change by aligning with like-minded business partners.

For example, we couldn’t have achieved and exceeded our company-wide goal of adopting 2013 American family farms without the passionate support of regional produce suppliers Bix Produce, Sid Wainer and SF Specialties. Our Eat Local and Ag in the Middle programs prioritize the purchase of locally sourced fruits and vegetables produced by mid-sized growers with the goal of preserving the American family farm – the fastest diminishing farm segment in the USA. Through these two pioneering programs, Compass was able to purchase more than $29 million in products from such farms in 2013 and in doing so support geographically diverse agricultural systems and rural economies across the country.

38 elements • WINTER 2014

“Our corporate sustainability strategy is founded on the philosophy of creating long-term change by aligning with like-minded business partners.”

Likewise, our long-term collaboration with the Monterey Bay Aquarium Seafood Watch program, developed with the goal of protecting the threatened global fish supply, has enabled us to exceed our goal of removing unsustainable wild and farmed seafood from our menus with the transition of some 900,000 pounds of unsustainable aquaculture last year.

At the same time, our close working relationship with purchasing group Foodbuy helped us establish a pioneering pork gestation cage purchasing policy.

However, a commitment to incorporating sustainability best practices into all facets of your business goes beyond identifying viable commercial partners. It involves developing close working relationships with industry experts and associations to help craft cutting edge solutions for our clients.

For example, our alliances with the Environmental Defense Fund, Green Restaurant Association, First Carbon Solutions and the Foodservice Technology Center

allowed us to create our revolutionary Carbon FoodprintTM Toolkit. The web-based tool allows chefs and managers to create customized strategies to reduce their operations’ footprints by decreasing waste disposal, and energy and water use.

Foodservice managers can make up to 185 strategic choices across four key areas, including menu engineering, kitchen services, site equipment and facilities. The technology allows dining facilities to benchmark and measure their

improvements, which can then be shared with clients for annual reports, sustainability indexes, and disclosure to public programs such as the Carbon Disclosure Project (CDP) or The American Colleges and Universities Presidents Climate Commitment.

However, all of the above partnerships and alliances would ultimately have gone to waste without the support of Compass Group’s clients. The opportunity to develop collaborative relationships with clients that share common values has enabled us to develop new models for sustainable foodservice operations. Like I said, a commitment to creating a healthy planet for generations to come is not a solo effort. e

TAKING A BITE OUT OF THE CARBON FOODPRINT How Compass teams are using the Carbon Foodprint Toolkit: Team Johnson & Johnson

Team Pfizer

On track to reduce greenhouse gas emissions by 1,000 metric tons by end of 2013 – the equivalent of planting 43,000 trees.

Eliminated 6,000lbs of waste annually by switching from paper cups to china – enough to fill a 20-yard dumpster.

Team Missouri State University Saving over one million gallons of water annually by changing the “operating” hours of its dishwashing equipment – the equivalent of filling two Olympic-size swimming pools or 20,000 household bathtubs.

Team Compass Nearly 200 units took the challenge to shed one million pounds of C02 emissions from their operations simply by turning off equipment when not needed. The group’s combined saving of 2.3 million pounds in 2013 was enough energy to power 150 homes for a year. And a saving of $200,000 for our clients!

Modern. Asian. Kitchen.

Chef Jet is a fast, fresh and flavorful quick serve concept based on traditional Asian cuisine. This concept features rice and noodles, lean meats marinated in spicy and savory sauces and an infinite combination of crisp, fresh vegetables topped with tangy seasonings.

For more information, please email BusinessExcellence@compass-usa.com.

Vending and So Much More!

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