Join The Journey: Transforming Communities Through Diversity, Equity & Inclusion

Celebrating 25 Years

Journey to a Better Tomorrow

Celebrating 25 Years of Partnership

Meet Thompson Hospitality

A Joint Venture Client Perspective

Powering Purpose

Investing in Our Community

Sourcing Excellence through Diversity

Diversity Matters: Podcast Series

Driving Diversity & Inclusion through Coffee

Farm-to-School: Get to Know the Grower

Sustainability Partner: Goodr

Growing the Movement: BIPOC Farmers

Setting a New Standard for Culinary Excellence

Levy Scores Big During Black Restaurant Week

Restaurant Partnerships Support Local Business Apron Exchange Helps Vendors

Foodworks Ignites Funding for Local Restaurants

Northwestern Brings Community on Campus

The Retail Incubator: A Growth Forum for Change

The Snack that Gives Back Fueled by Food with Purpose

Social Change Is Brewing Canada’s Coffee Conspiracy

Sourcing Social Impact

The Rise of the Guest Chef

Celebrity Chefs Star in CulinArt’s Return to Dining Cultural Celebrations Bring Client Communities Together

Empowering our People to Build a Better Tomorrow

Best Employer for Diversity

A Career for Life

Canteen Success Stories

AMP-Lify Your Career Growth Path Part Time, but Fully Committed Taking Action for More Equitable Leadership Feeling Heard and Understood Upward Mobility of Diverse Leaders

Accelerated Career Growth Credited to Food and Family How Heritage Shapes the Future

Setting A Goal for Gold

Giving Trade Workers a Ladder Up The Global University of Lifelong Learning Delivering on Issues that Matter Fueling Research & Data to Enhance Company Culture

Be The Difference Conference

A More Inclusive Approach to Hospitality Training We Must Be the Change to See a Change Changing the Narrative to Demonstrate Inclusion and Equity Health is Wealth DEI Series

Being A “Positive Disruptor:” A Conversation with Disney and FLIK Wellness Teams Take Action to Create Change

Creating Confidence and Connection Lighting the Path from Within The Story of Soul Food The Culture of Food as Medicine How Black Chefs Shaped American Cuisine Building a Pipeline of Talent Paving the Way for a Brighter Future ProStart is the Future Canteen Partners to Help Underserved Youth Multi-Billion Dollar Commitment to Shared Prosperity

A Fresh Way to Recruit

How Thompson Hospitality is Making a Difference SSC Community Outreach Efforts Dreams Are Within Reach

Welcome to Hugs Café Investing in the Women of Restaurant Associates

A Compass Gamechanger Crowned the Queen of Culinary Elevate Everyday Engagement Food Management Chefs to Watch: Liberty Rodgers Empowering Women to Get to the Top Women in Trades: The Apprenticeship Program Life-Saving Care Spreading Inclusion Creative Recognition Program Improves Community Culture

Celebrating Diversity, Equity & Inclusion Through Food, Art & Culture

Teaching Kitchens Create a Bridge Across Cultures

Livestream Classes Spotlight Women RD & Chef Teams

Teaching Kitchens Celebrate Stony Brook University’s Culture

Good Troublemakers

Storytime from the Diversity Library

Success Credited to Team Diversity

Celebrate Rich Stories Behind the Food

Telling Our Stories: A Diversity Initiative

From Michelin Stars to Morrison Healthcare

Connecting Through Hidden Talents

Sharing is Caring

Café Manager Makes Black History Month a Daily Special African Heritage Month with Thompson Hospitality

NYU Celebrates Women’s History Month

Delta Airlines: Connecting the World

Welcome to the Gayborhood

A Blending of Cultures

National Disability Employment Awareness Month: Best Buddies Deployed and Re-Employed: Honoring Our Heroes

Crothall Celebrates Native American Heritage Month

National Arab American Heritage Month

Brentwood School Rings in Persian New Year

Meet Kamal Rose

A Council to Shape Culture

Ch(ART)wells: The Connection Between Food, Art & Culture

Thompson Hospitality Introduces Signature Brands to Bank of America

Connecting History and Culture

Guest Chefs Bring World Cultures to Long Island School

Celebrating a World of Flavors

“Diversity, equity and inclusion have long been embedded in the foundation and culture of our company.”

This collection of stories illustrates how our commitments are transforming communities, locally & globally. We introduce you to our associates, our clients and our partners who are empowered to be agents of change - standing up, reaching out and building a better tomorrow.

As we celebrate 25 years of partnership with Thompson Hospitality, the world’s largest minority owned foodservice company, we recognized early on both the responsibility and opportunity we continue to have as leaders in the industry.

Commitment to diversity and inclusion takes all of us practicing intentional action at every level of the organization as we individually and collectively live our purpose to make real and meaningful change.

Our goals are simple. Make people feel seen, heard, valued and welcome. To that end, we invest in appreciation and recognition as we celebrate diversity and inclusion through food, art and culture.

This is an ongoing and evolving journey at Compass, one that’s filled with progress, impact and opportunity. At Compass we are committed to doing the work that is needed, not only to strengthen our company, but to make a lasting impact on the communities we serve.

Thank you for being a part of our journey.

Gary Green CEO, Compass Group North America

Journey to A Better Tomorrow

An Ongoing Journey

2001

1997

Strategic Partnership with Thompson Hospitality established

Accountability for creating a positive work environment added to performance management.

The Diversity & Inclusion Award becomes an official component of Be-A-Star.

2007 Diversity Councils and Women’s Leadership Networks formed

2011 Appreciating Differences training created

1999

Sexual Orientation added to EEO statement as a Protected Class

North American Diversity Action Council formed

Supplier Diversity Program launched

2005 Diversity and Inclusion Department established

2008 Diversity Quarterly Review began 2013 Talent Reviews implemented and VetNet established

F or more than two decades diversity, equity and inclusion has been at the core of how Compass Group operates - what we do, who we are, and who we are striving to become. It impacts the way we support our people and the communities we serve. People are our Purpose and DEI is our Promise to remain committed to this ongoing, ever-evolving journey.

Our DE&I vision at Compass Group is to create a culture where all associates feel appreciated and inspired to ignite change, shaping a better tomorrow for all team members, customers, clients and beyond. Our DE&I Mission is to demonstrate that true innovation and collaboration occurs when we build a culture that values unique talents, backgrounds and experiences.

“What I’m hoping most to accomplish is to provide more access to information, more access to opportunity, and more collaboration amongst the teams and leaders who are responsible for making Compass Group associates’ lives better tomorrow than they are today. I want to help our associates realize their dreams through education, exposure and opportunity.”

- Aleshia McMath, Vice President of DEI

We believe diversity of thought, experiences and skills combined are the recipe for Compass Group’s success. The ingredients necessary to create a more cohesive community start with an inclusive environment where everyone feels safe to bring their authentic selves to work including the ability to share ideas for improvement, access to development, opportunities for advancement and strong partnerships.

People | Culture & Communication | Community

We are intentional in our efforts, pledging to listen and learn as we develop, implement and partner in ways that positively support and impact these three pillars: people, culture & communication and community.

We are proud to publicly introduce our D&I Report and accompanying website, FacesofOurSuccess.Compass-USA. com. These publications showcase the many ways we empower our people, foster an inclusive culture, provide communication about our ongoing DEI journey within the business and our active partnerships within the community.

Scan Here

For the D&I Report and New website.

2015 Leadership Legacy Network formed

2017 People, Culture, Community established as key areas of impact

2019 Women in Culinary Program formed

Mentoring Circles launched Initial company-wide Inclusion Week conducted

2021 Sector D&I Action Plans created

Be The Difference Conference established

2016

2018 Inclusive Leadership, Respect Effect

Unconscious Bias trainings initiated.

2020 1st D&I survey launched

Juneteenth/Freedom Day holiday recognized

Supplier Diversity Accelerator Program started

Celebrating 25 years of Partnership and Impact

That is how Compass Group’s Chief Operating Officer Rick Post describes the company's one-of-a-kind strategic partnership with Thompson Hospitality. The unprecedented Joint Venture was born 25 years ago and continues to transform businesses and communities today.

The power-packed partnership made history as the first deal between a major food service company and a minority firm, helping clients and diverse suppliers with what matters most:

• Increasing supplier diversity spend

• Expanding diverse suppliers’ network for business growth

Elevating Diversity, Equity, and Inclusion focused initiatives across organizations

• Supporting more inclusive experiences for communities

Enhancing diversity through food for customers

• Providing Joint Venture Associates with access to a career for life

The success and impact are in large part due to the authenticity of this collaboration.

Leadership on both sides hit it off immediately and for decades. The partnership has thrived with mutual respect and understanding at the core, a foundation that has elevated countless businesses and lives. Since Compass Group and Thompson Hospitality began their partnership in 1997, the two companies have delivered a supplier diversity solution to more than 150 clients in 48 states.

Warren Thompson is the President and Chairman of Thompson Hospitality, the largest minority-owned food and facilities management company in the United States. “The partnership has had a positive transformational impact on the many communities we serve,” said Warren, whose life’s work is building up Black communities through education, charitable giving, and employment opportunities. “Both organizations provide opportunities for our communities, whether that be client or student communities, our employee communities, or minority and women-owned businesses that have been able to reach a wider market because of Compass Group and Thompson Hospitality’s commitment to intentionally valuing diverse supplier partnerships.”

"It was magical right from day one.”

Rick Post who was at the initial meeting says, “Compass Group is a family of great companies and when I think of Thompson, I think of a great family member.” This exclusive relationship leverages the best of both worlds: the resources of a large food service and facilities management provider, coupled with the relationships and entrepreneurial integrity of a midsized company. Both are 100% committed to being the best possible partner to their clients. The outcome is a proven partnership that delivers valuable, streamlined solutions. "And when I think about the value that this relationship brings, it's priceless," he said.

Meet Thompson Hospitality

Warren’s sister, Benita Thompson-Byas, joined the company a month after its inception. As Vice Chairman and Senior Vice President, she is an unassuming powerhouse within the barrier-breaking organization.

"Compass partnered with Thompson before diversity, supplier diversity, diversity equity, and inclusion were buzzwords,” Benita says. "Compass partnered with Thompson Hospitality because it was the right thing to do. It really does create opportunities in the community. It creates jobs. It helps level the playing field economically by offering opportunities for women, minority, veteran-owned businesses."

By partnering with Compass and Thompson, clients are able to connect with diverse suppliers, produce greater value within their communities and expand their D&I evolution in a unique way they could not do on their own.

A company steeped in tradition, but adapting to a constantly changing environment, Thompson Hospitality is a place where exceptional people can excel. The largest minorityowned foodservice company in the USA is a family-run organization built on values gained from 30 years of client, customer and community relationships.“It isn’t simply what you do in your life that matters, it’s who you are.” This was the creed of Thompson patriarch and teacher, Fred Thompson Sr. and how his children – Warren, Fred and Benita – have chosen to lead the company since its founding in 1992. The exclusive Minority Enterprise partner of Compass Group USA for 25 years is guided by five simple standards:

• Provide the highest quality services

• Maintain flexibility to better serve our client

• Be accountable for our actions

• Celebrate diversity

• Give back to our communities

Thompson will open 17 new restaurants in 2022 and is seeing rapid growth in facility management services, particularly on HBCU campuses. With continued success comes more community support. Over the last 29 years, Thompson Hospitality has awarded more than $50 million dollars in scholarships in the form of cash and meal plans for associates or their children at the colleges and universities served by Thompson Hospitality.

- Warren Thompson

The Compass Group and Thompson Hospitality partnership continues to be an example of a relationship that can do well and do good at the same time.

From left to right: Fred Thompson Sr. | Benita Thompson-Byas | Warren Thompson

”

It was an easy choice made easier by the good it does.

An easy business decision is how procurement executive Shelley Stewart Jr. describes his decades-long relationship with Compass Group and Thompson Hospitality and the value delivered to the communities it serves. Shelley led worldwide sourcing at United Technologies in 1997 when Compass and Thompson came on board to provide foodservice as a joint venture under a new diverse supplier program Stewart was building.

“Our leadership at United Technologies – CEO George David and Vice President of Supply Chain Kent Britton – thought having a diverse supply base was important, even in those days,” said Shelley about his mandate to reengineer United Technologies’ supplier diversity program, the timing for which happened to coincide with the creation of the Compass Group and Thompson Hospitality partnership.

“George David became chair of the board of the National Minority Supplier Development Council, which meant we were fully engaged. Having leadership at the top of the organization driving this change made my job a lot easier, but so did Compass and Thompson because they quickly proved to be better than any other alternative – not just diverse suppliers, ALL suppliers.”

Stewart was so impressed with the value the partnership created for United Technologies that he later brought in Compass and Thompson to compete for contracts at his next three posts with Raytheon Technologies, Tyco and DuPont.

“Raytheon, Tyco and DuPont all had very strong advocates in supplier diversity, but it was also easy for us because the Compass - Thompson relationship was proven. It was one that created value from a diverse supplier perspective, yes, but also the service they offered, their cost competitiveness – all the things that someone in my job is looking for – were better,” said Stewart. “It was an easy win.”

For a procurement executive like Stewart, the proof is in the data. Now retired, he continues his life’s work as chair of the Billion Dollar Roundtable made up of 28 corporations spending $83 billion with diverse suppliers. The Billion Dollar Roundtable advocates for supply chain diversity excellence and produces an annual report that quantifies the impact diverse supplier programs have on communities. And that’s exactly what makes the Compass Group and Thompson Hospitality partnership great, both the value it creates for its clients and the economic impact on the communities it serves.

“We look at the economic impact that doing business with diverse suppliers has on communities. Who do they hire? They hire diverse people, right? Who do they buy from? They buy from diverse suppliers,” said Stewart. “It impacts not just the company that you’re doing business with, but also the larger community.”

Leaders sign one of the first Compass Group and Thompson Hospitality Joint Venture contracts. Pictured left to right: Shelley Stewart, United Technologies; Kurt Kimball, Compass Group; and Warren Thompson, Thompson Hospitality.

POWERING PROGRESS

“We want to be seen as an extension of the community. We want to power progress in the community. We want the community to be better because Shell exists, and because our partners exist.” It’s a people-centered philosophy that has won the support of his partners at Compass Group and Thompson Hospitality who, together with Shell, go out into the community and help develop historically under-represented businesses, guiding their growth into the types of partners the energy industry needs.

Global energy company Shell is known as an industry leader for its commitment to transitioning businesses to net-zero emissions, but it’s the company’s focus on powering lives that energizes Donovan Casanave.

“As the liaison between the small, diverse business community and the internal procurement pipeline, I connect Shell’s resources to the communities where we live, work and serve,” said the Houston-based support service manager of Shell’s supplier diversity and diversity advocacy portfolio.

Shell is a Compass Group-Thompson Hospitality Joint Venture account that is committed to creating value for society, a key pillar in their forward-looking initiative called Powering Purpose. Donovan glows when he talks about serving his community, and how collaboration with diversity-advocacy partners like Compass Group and Thompson Hospitality improves lives in measurable ways.But to Donovan and to Shell, supplier diversity is more than a numbers game. True supplier diversity is about driving behavioral and cultural change.

“We strive to be very proactive in how we show up in a community. One of the things I love about the Compass and Thompson partnership is wherever we go, there they are too,” said Donovan. “Not only are they creating jobs in our communities and raising the profile of the food industry, they’re also proactively working with us to uplift women- and minority-owned companies who want to do business with Shell.”

“They walk the walk – and it’s very amazing,” he added. “I use our relationship as an example when I talk about what true partnership means to an organization. Sometimes people or organizations get their shine because of something that’s in the moment, but this partnership has been so consistent – it is not contained to just a moment. That shows you their level of commitment to Shell and the community.”

Shell is proud of the intentional impact their strategy and partnerships make on the community. See the Diversity in Action for yourself!

POWERING PROGRESS

INVESTING IN OUR COMMUNITY

Thanks to our 25-year partnership with Thompson Hospitality, we have exponentially expanded the number of diverse suppliers fully contracted by Foodbuy. Thompson Hospitality is uniquely well positioned to identify promising minority-owned businesses that can benefit from Compass Group’s scale . We are extremely grateful for their support and partnership.

EXCELLENCE THROUGH

DIVERSITY

Creating a supply chain that prioritizes diversity and inclusion begins with an intentional sourcing strategy. At Compass Group, that means starting at Foodbuy.Diversity, Equity & Inclusion has been a priority at Foodbuy since its inception in 1999. Now, as the sole sourcing arm for Compass Group and a procurement partner for countless member companies, Foodbuy takes its dedication to working with diverse suppliers to the next level - a commitment to continually increase its annual spend with diverse suppliers and the number of diverse suppliers they work with.

Foodbuy & Thompson Hospitality

Foodbuy’s partnership with Thompson Hospitality is a central component to its commitment to diversity and inclusion. As the largest minority-owned food service company in the country, Thompson Hospitality’s stellar reputation and strong industry connections have helped Foodbuy expand its network of diverse suppliers.

After more than 25 years of collaboration, the partnership with Thompson Hospitality continues to enrich Foodbuy’s sourcing programs. Members can choose products that fit specific needs and align with their values while the diverse suppliers benefit from Foodbuy’s scale.

“Through the partnership with Compass Group, we’ve been able to promote diverse suppliers,” says Warren Thompson, CEO of Thompson Hospitality. “I think that America today is realizing what Compass and Thompson realized 25 years ago, that participation between global players and smaller companies can and should work.”

The Diverse Supplier Accelerator Program

In 2021, the Supplier Diversity team at Foodbuy amplified efforts to highlight women and minority-owned businesses by creating the Diverse Supplier Accelerator Program. This 12-month program aims to grow successful, diverse business enterprises through education sessions, networking events and mentorship programs. Ten suppliers are selected and spend the first three months of the program developing and activating growth plans with assistance from this network. For the remaining nine months, the businesses execute their plans while the Foodbuy team provides coaching and tracks progress.

“The accelerator gave us the opportunity to identify the right people, present to them, send samples and partner with them. It enabled us to launch nationally within Morrison,” says Rip Pruisken, Co-CEO Rip Van Wafels. As a participant in the Diverse Supplier Accelerator Program in 2021, the business was able to expand its reach, increasing their volume within the Foodbuy network by 170% over the course of the program.

According to Tracey Tisdale Richardson, Co-Founder and CEO of Lillie’s of Charleston, her company’s participation in the Diverse Supplier Accelerator Program proved to be a critical step in their national expansion efforts. “Because Compass Group and Foodbuy have so many industries they work with, Sysco brought us on board nationally. Now we’re in all of their warehouses across the country, which is what we’ve been working towards for the last 20 years!” In addition to being nationally distributed, Lillie’s of Charleston’s products have also been featured on the Today Show and Oprah Winfrey’s online marketplace.

Foodbuy’s commitment to diversity and inclusion remains a cornerstone of its business practices. While catering to new members and building relationships with new suppliers, their focus is always on creating opportunities for businesses of all sizes.

“Our commitment to promoting diversity and inclusion starts with our supplier partnerships, ensuring everyone has an opportunity to succeed, regardless of size or background,” says Foodbuy CEO Dennis Hogan.

Prioritizing diversity not only benefits suppliers but also helps better serve the market by continuing to expand existing initiatives and partnerships.

DIVERSITY MATTERS

DRIVING EQUITY THROUGH CONVERSATION

It’s important to understand the connection between the person growing the food, the person crafting the product and the person preparing the meal. Keeping human connection at the forefront, the Diversity Matters podcast series gives the entire Compass community an opportunity to connect through conversation with the incredible women and minority business owners who create many of the products used and served every day.

With a shared goal to help build a more equitable and sustainable world while striving to be market leaders, it is critical for everyone at Compass and Foodbuy to be intentional about bringing diversity, equity and inclusion into day-to-day goals, purchasing and storytelling. Whether a chef, a manager, a client or a customer, each one of us can actively support the success of diverse supply partners, becoming part of their growth journey. In their voice, in their words, this series is an invitation to be part of their story.

Listen and Subscribe Here!

Get to know the Fair Food story with Compass and Foodbuy’s historic commitments to Coalition of Immokalee Workers and their Fair Food Program. “This is part of the holistic company goal to protect human rights, partner with organizations in this space, and find ways to grow its impact. So, what does that mean to our listeners? As an employee or client of this company you are supporting human rights.”

More ways to get to know the People Behind The Products: View and share these 60-second storytelling videos of our diverse suppliers.

DRIVING DIVERSITY AND INCLUSION THROUGH COFFEE

Bank of America’s morning coffee supports businesses that drive social equity and inclusion. Last year, the national Eurest account set out to increase partnerships with minority-owned and socially responsible coffee roasters. Leveraging the expertise and access from TradeCraft Outfitters, the team planned several monthly pop-up promotions to feature coffee roasters from around the country.

Aspire CoffeeWorks raises awareness of the importance of inclusion for people with disabilities, one delicious cup of coffee at a time. It’s a unique partnership between Aspire, a nonprofit leader in providing bold and pioneering services to people with disabilities, alongside Metropolis Coffee Company, one of the nation’s top award-winning coffee roasters.

Blk & Bold is the first black-owned nationally distributed coffee and tea company, operating under four pillars: quality, convenience, community and diversity. The co-founders strive to create more representation on the other side of the counter while providing a specialty product. They pledge 5% of profits to initiatives aligned with enhancing workforce development and eradicating youth homelessness.

Bean & Bean is owned by a mother-daughter duo roaster based in Queens, NY. When you drink their coffee, you’re not just getting quality but you’re also making a promise to do better in the world. They first committed to sourcing only organic and fair-trade certified coffee to ensure environmental sustainability and fair compensation for farmers. Then the co-owners expanded their goal to source as much female-powered coffee as possible.

Customers shared positive feedback, saying they have enjoyed access to these great roasters who are known for supporting their community. The contract is continuing to seek new coffee partnerships to further increase visibility of dynamic brands and companies.

GROWING THE MOVEMENT BIPOC FARMERS

Compass Group is proud to support the communities where we live, work and operate businesses. While local products have always been a critical part of our purchasing philosophy, last year we expanded to include pilot programs that focus on the onboarding of BIPOC Farmers in

It is absolutely imperative that we do everything we can to support local farmers on every level. We are in a position of responsibility to share our strength in promoting the livelihood of Black, Indigenous, and people of color in the farming industry, which in itself is a very challenging

WhyImportant

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Only 2% of farmland is BIPOC farmer-owned and communities of color face greater rates of food inaccessibility (Source: Rodale Institute).

MEET THE FARMERS

Roderick McMillan grew up on a row crop farm in southeastern North Carolina where his family grew corn, wheat, soybeans and raised cattle. Roderick, driven by a different passion, decided to change course to hydroponic greenhouses. Retrofitting a former tobacco infrastructure, he built a temperature-controlled hydroponic system that’s heated by wood in the winter and cooled by cooling pads in the summer. The greenhouse is also connected to geothermal tubes as an alternative energy source.

RoderickMcMillan

Farm Size: 10,000 sq. ft.

Products: Hydroponic Lettuces & basil

Millard and Connie Locklear are the fifth generation to farm their land and maintain the cultural traditions of the Lumbee Tribe. Preserving the past and embracing the future are tenants they live by, continuing to use seeds from their ancestors by collecting them from mature crops and teaching others the value of eating fresh foods. The Locklears also plant heirloom seed varieties and are transitioning the farm to certified organic.

Farm Size: 11 acres

Products: Heirloom Tomatoes, Okra, Peas, Beans, Herbs, & Heirloom Sweet Potatoes

Millard andConnie Locklear

Hines Family Farms began over 100 years ago when they transformed the land to Hinestown, reaping bountiful harvest for the community. Donald

Hines grew up tending to livestock, planting, harvesting, and shelling beans on his grandmother’s porch. After a 33-year career in law enforcement and as an FBI Special Agent, he retired and prepared to return to the farm by attending university seminars and volunteering to learn about crop production and science. Donald now combines modern and traditional techniques to continue his family’s rich farming history.

Farm Size: 28 acres

Products: Collards, Cabbage, Cucumbers, Tomatoes, Watermelon, Cantaloupe, Bell Peppers, Broccoli, Kale, Squash & Zucchini

Donald Hines

FARM-TO-SCHOOL

GET TO KNOW THE GROWER

Local farmers regularly visit the Duval County Public Schools in Jacksonville, Florida to educate students about food and where it comes from along with nutrition, agriculture and environmental stewardship. Organized by the dining team, Chartwells K12 aims to introduce students to new fruits and vegetables, reinforcing how buying local is a great way to get fresh produce and connect with the community.

Meet Howard Gunn

Chartwells created a close-knit relationship with a leader in the Florida agricultural community, Howard Gunn. He is president of the Black Farmers and Agriculturalists Association and owner of Gunn Farms in Marion County. Gunn works with other farmers in the association, acting as a broker for Chartwells to source seasonal produce from across the state.

SUSTAINABILITY PARTNER: GOODR

Goodr is a sustainable food waste management company that leverages technology to reduce waste and combat hunger through the donation of edible food. The minority and women owned company believes hunger isn’t a scarcity issue, it’s a matter of logistics. Goodr was founded on the simple yet powerful idea that we need to feed more and waste less. What started as a local initiative to feed people experiencing food insecurity in Atlanta has grown into a national network with long-lasting impact.

This partnership ensures all the farms abide by strict growing guidelines, requiring heritage seeds and organic fertilizer. Gunn is also very active in the Get to Know the Grower program, visiting a number of schools and attending events to educate students about food, nutrition, agriculture and environmental stewardship.

Recently added to Compass Group’s approved national partner list, this end-to-end solution makes the process seamless and provides helpful insights to avoid future food waste.

Setting a New Standard for Culinary Excellence

Babé Farms is a “family style” business, founded and operated by Judy Lundger-Wafer, and her son Jeff. Many of the employees from the field, administrative and sales staff have been with the company for well over 20 years. LundbergWafer is a third-generation farmer. Her parents emigrated from the Azores Islands in Portugal and began to farm on the California Central Coast in the early 1900s.

Scott Family Farms has a primary goal to reintroduce Southern specialty crops that were part of the traditional African-American diet back into Black communities to help stop the obesity and diabetes epidemics. Black farming has carried negative connotations for many African Americans due to the legacies of slavery, sharecropping and past discriminatory government policies, but owner Will Scott Jr. urges California’s Black farmers to rise above. Today he is a man on a mission, determined to keep the legacy of AfricanAmerican farmers alive and growing in the Golden State.

Homeboy began as a way of improving the lives of former gang members in East Los Angeles and evolved into the largest gang intervention, rehab and re-entry program in the world. Each year Homeboy welcomes thousands of people seeking to transform their lives. The Homeboy Bakery started as a training ground and supplies products for Homeboy Farmers, Homeboy Diner and Homegirl Catering.

Wolfgang Puck Catering is committed to cultivating fresh flavors and bringing new dishes to life by highlighting local farms and small businesses. These partnerships allow chefs to source ingredients in a way that is beneficial to their clients and the surrounding communities. Current partners include Homeboy Industries, Scott Family Farms and Babé Farms who all focus on providing training and professional opportunities to traditionally underserved communities. Sourcing teams continually search for additional partnerships and plan to expand purchasing in collaboration with the BIPOC Farmer Program.

Scores Big

Chefs and local restaurants were met with rave reviews after the Southwest Black Restaurant Week showcase at American Airlines Center, home to the Dallas Mavericks. Levy and Black Restaurant Week celebrated their inaugural collaboration in March with 12 different chefs and area businesses who shared their unique cuisines over the course of two flavor-filled nights in the arena’s Lexus Club during Mavericks home games.

“Black Restaurant Week participants not only fed my body, they fed my soul.”

“I was in awe of the presentation, taste of the food and touched by the amazing stories of each restaurant owner. The Mavs are excited about developing a stronger partnership with these talented entrepreneurs and applaud Levy for bringing this deliciously diverse experience to the Mavs,” Cynt Marshall, CEO of the Dallas Mavericks.

Black Restaurant Week, whose grassroots campaigns in communities across the country have uplifted many local businesses, worked with Levy to create exposure for Black-owned restaurants, restaurateurs, vendors and purveyors with the large crowds who frequent sports and entertainment venues.

“When our food reflects the communities in which we live and operate, everyone involved is better off,” said Jeff Zoeller, Levy’s Senior Vice President of Business Services. He believes partnerships like this will be one of the keys to creating formalized, consistent opportunities for minorityowned businesses across the country. “Our partnership with Black Restaurant Week will have an incredible impact for the businesses we work with and the places they call home.”

Hungry Dallas fans feasted on everything from innovative vegan empanadas and brisket egg rolls to southern classics. Guests craving something for their sweet tooth had mouth-watering options to choose from, including Kookie Haven’s Honey Bun Cake and Le Rouge Cuisine’s Sweet Potato Cheesecake.

The event was also a treat for the local businesses who shared their story with the community and potential customers, greeting VIP guests to explain more about their food and business. Mavericks’ leadership, who attended the event, shared with guests the importance of supporting the minority-owned businesses that contribute so much to

This

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It’s not about checking a box – it’s about reciprocity in all areas of the business, from procurement and food purchasing to associate opportunity and advancement. Compass Group and Thompson Hospitality are invested in each other’s success. It does feel good to do the right thing and to be the company that walks the talk.

Amy Knepp, Executive Vice President, Strategic Alliance Group

Foodworks Ignites Funding for Local Restaurants ignite

POWERED BY

Supporting its mission to shape the future of dining through a local lens, Foodworks launched the IGNITE program to offer community grants to women and minority owned business partners throughout the country. $100,000 is available in immediate grants to help restaurants add new equipment, expand operations or apply for certifications.

Big Belly Deli founder, Kyla Newcomb, received the first IGNITE grant and purchased a state-of-the-art POS system for her second location in Oklahoma. It was just before COVID when she opened the doors to her first location, forcing a pivot from the traditional brick-and-mortar business model right from the start. Launching Take-and-Bake meals and catering services helped keep her afloat during the challenging time.

And today, expansion opportunities continue. Kyla’s latest business ventures took her on the road with the Big Belly Deli Food Truck and a partnership with Foodworks, serving her locally-sourced menu items at locations throughout Oklahoma. Foodworks provides small business coaching, quality assurance training, marketing support and high visibility exposure for partners nationwide. The IGNITE grant is their latest communitybased action to help accelerate local restaurant growth.

As a small business owner, Kyla knows that a supportive community, great employees and partnerships like Foodworks are critical. In her mind, the potential is limitless.

Northwestern Brings Community on Campus

“Purchasing from MWBE businesses is an important initiative that can provide increased opportunities and visibility for their owners and employees,” said Stacey L. Brown, Director of Dining Service Northwestern University. “This important initiative aligns with Northwestern University’s objectives to make deliberate and strategic decisions that contribute to the welfare of our community.”

Chartwells Higher Education at Northwestern initiated seven new MWBE partnerships during year one of the contract. Local Evanston restaurateur, Pascal Berthoumieux was introduced to the onsite team at the first fair and his Café Coralie has been a partner ever since. Compass also met Jung Pak with Wise Pak Foods, Inc. who is now the exclusive sushi provider on campus.

Working with our Compass Group Partner at Northwestern to incorporate Minority and Women Owned & Local Businesses definitely is a team effort.

“Our team assesses the suppliers, and when we identify a fit, we provide them with mentoring and development training as needed. With Foodbuy’s approval, we include diverse and local vendors in our procurement process as we identify new opportunities at Northwestern,” said Olivia B. Dorsey, Thompson Hospitality Regional VP of Joint Ventures.

In year two, the initial contract partnerships continued successfully. In-person vendor fairs were put on hold during the pandemic, but during the 2021-2022 academic year Thompson Hospitality introduced a variety of new vendor opportunities including Miffy’s Foods with bakery mixes, Lillie’s of Charleston BBQ sauces and Chicago-based bakery, Edge of Sweetness. The next minority supply partner vendor fair is scheduled for Fall 2022.

Thompson Hospitality provides Compass Group at Northwestern University with annual Minority- and Women-Owned Business Enterprise (MWBE) vendor partnership opportunities. Working collaboratively, Thompson Hospitality identifies a number of local and national MWBE vendors each year and hosts an annual Vendor Fair where both Compass representatives and University clients sampled a variety of products and cuisines applicable to athletics, student affairs and catering.

STIVERS COFFEE

Minority Owned Coffee $13,073

MIDWEST FOOD

Women Owned Produce $914,977

BSD, INC.

Small Non Woman African American Disposable Utensils $3,200

BBJ RENTALS

Women Owned Linen $37,160

POPPIES DOUGH OF ILLINOIS

Women Owned Pastries $23,682

FORD HOTEL

Supply Smallwares $47,946

TROPICAL NUT & FRUIT

Women Ownded Snack Food $23,682

Midwest Foods is a second generation family and womanowned and operated wholesale produce distributor located on Chicago’s South Side. The company’s goal is to strengthen the connection between the farmer, the distributor and the chef. Midwest Foods’ commitment to their year-round program goes beyond simply selling fresh, locally grown produce and also supports sustainable farming methods, offering consistently flavorful, nutritious, energy conscious food. This Spring, Midwest Foods participated in Stop Food Waste Day and hosted a farmers markets on campus.

BSD, Inc. stands for Building Self Determination and is a manufacturing company on the South Side of Chicago that creates pre-consumer recycled disposable cutlery. When there was a need for disposable cutlery during peaks of the pandemic BSD was able to provide a secure, local supply chain of green plastic silverware. The company offers handson robotic manufacturing job training in the Englewood community and most of their workers include publichousing residents who can earn college credit on the job. Their lessons include software and electric, pneumatic and hydraulic circuits. The company trains 90+ people annually and estimates the apprentices they train will qualify for jobs paying up to $60k annually.

SUPPORTING LOCAL BUSINESS

What better way to create connection than inviting the best chefs in the area to share their restaurant menus with Compass audiences? Foodworks does exactly that. This dining platform supports community through food by partnering with local restaurants and showcasing them in onsite locations. For guests, the program offers ethnic experiences where diversity is baked into the culture. For clients, it’s a low-cost, flexible option relevant in today’s environment. For restaurants, it offers an entirely new revenue stream.

The Foodworks solution provides a direct avenue to support small businesses, operating in 11 Sectors across Compass. 91% of Restaurant Partners are Small Business Owners, 67% of Restaurant and Food Truck Partners are Minority or Women Owned, and 100% are local.

“Foodworks is on track to generate more than $20+ million in sales for local restaurant partners this year,” said John Coker, Foodworks President. “That’s a significant amount of money being infused back into every community we serve - money that supports jobs, supports mom-and-pop operations and helps local economies thrive.”

foodworks is on track to generate more than $20+ million in sales for local restaurant partners this year.

Apron Exchange Helps Vendors Take Business to the Next Level

Imagine tripling your revenue in just one year. The only ingredient missing in Ms. Jana’s Candy was a little business training, some exposure and a lot of growth. That is, until Thompson Hospitality discovered these delicious, handcrafted treats and brought the owner into the extended Compass Group family. With their help and mentorship, coupled with opportunities provided with Foodworks’ Apron Exchange, Ms. Jana turned her kitchen operation - that started with just three pots and three thermometers - into a beloved brand in the Chicago market, growing tremendously in no time.

Foodworks launched Apron Exchange to support women and minority owned food startups. This platform is an incubator that offers guests a unique add-on extension of the Foodworks program, supplying a wide array of specialty products like soaps, pottery and baked goods. In addition to providing local artisans an onsite location to tell their story and sell their handmade items, the revenue is theirs to keep.

“Minority-owned businesses like Ms. Jana’s have taken the access and platforms we’ve provided and transformed their own communities, creating jobs and other necessary resources where they are needed most,” said Benita Thompson-Byas, SVP of Thompson Hospitality. “I’m grateful for the opportunity to have played a role in supporting that effort. These companies’ successes are tangible evidence of Thompson Hospitality’s impact.”

minority-owned businesses like ms. jana’s have taken the access and platforms we’ve provided and transformed their own communities, creating jobs and other necessary resources where they are needed most.

Scan here to learn more about how Ms. Jana’s Candy got it’s start.

Sector Champions Support Program Adoption

Restaurant Associates strategically structured Foodworks to be a successful component of their business model. “Through Foodworks, we partner with local restaurants - the majority of which are woman or minority owned - to work alongside our team members at client locations. It’s a model that enables us to all thrive together while providing variety, community access, and authenticity to our guests,” said Michael Gallagher, COO of Restaurant Associates.

Morrison Healthcare’s champion, Matthew Biga, was tasked with scaling the platform. He supports partner recruiting, vendor approval and onsite needs, from POS programming to identifying revenue drivers. “While Foodworks has been a great resource for staffing issues and client retention, I do feel it has a more permanent place in our brand portfolio to bring a hyperlocal feel in our company,” Biga said. “It is very rewarding to be part of the process and help so many during a time when local businesses are struggling. It’s exciting to watch the program grow, knowing our operators are at ease with the support while our restaurant partners are growing their business.”

meet a few foodworks partners

Katz’s Deli is the oldest and arguably most famous Jewish-style deli on Earth. “Foodworks has given us an amazing opportunity to recreate the quintessential Katz’s experience for some of New York City’s most prestigious companies.” The Katz team comes with a skilled and tenured meat cutter, a wooden carving board, world-renowned meats and side dishes. “So far the experience has been nothing short of spectacular.”

Carlitos was founded by three friends wanting to take over the taco world and perfect the art of bringing people together through food. For this trio, it’s about celebrating Mexican and barbecue culture. Carlitos brings their mouth-watering brisket smoked overnight and hand-pressed Nixtamal tortillas to Foodworks locations. “We take history, quality, and technique to the highest consideration when sourcing our products, tending to our pit, and choosing devoted team members to make your tacos.”

Goodfynd is a Black and woman owned DC-based startup that leverages technology to connect foodies with their favorite food trucks. 80%+ of the 550 mobile restaurants in their fleet are minority-owned. “Our partnership with Foodworks is the perfect pairing as we are both creating opportunities for small businesses, fostering connections through delicious food and working together for the greater good of our community.”

Cutting Edge Elite Inc. is a Foodbuy-approved temp agency available in major markets for operators to book labor. The immigrant and LGBTQ+ owned company is now available through Compass Group’s BenchConnect technology platform. “BenchConnect has been a valuable strategic partner. Their investment in dialogue, respect for varied and diverse vendors, and genuine curiosity empower us as a small business to grow.”

We strive to create solutions for macrotrends that are driving consumer behaviors. We passionately believe we can connect people through food and that food has the power to enhance culture and build community especially when sourcing from local, minority, and women-owned supply partners.

Susie Weintraub, CEO Envision Group

The Retail Incubator

With a vision to be nimble, build community and drive growth all while creating positive change, Foodbuy and Envision Group launched the Retail Incubator this summer. The program connects clients and customers with innovative products and emerging brands that fall into at least one of these categories: Diverse, Local or Responsible for people & planet.

“We are passionate about bringing products that align with our company goals of supporting People, Performance and Purpose into the marketplace - Retail Incubator is our answer,” said Ann Pendleton, Envision Group’s VP of Retail Strategy.

Innovative snacks and beverages that meet criteria and certified attributes are featured each month at communityminded client locations. Certifications include minority, National LGBT Chamber of Commerce or women-owned; organic, upcycled or compostable; and local products sold within 150 miles of their headquarters. Creative marketing is designed to build awareness and create a buzz, telling the stories behind the food with strategic merchandising, in-store advertising, mobile-features, company videos, augmented reality and QR codes. With fresh products added monthly and programmed for seasonality, sales data and customer feedback are reviewed for potential distribution scaled across Compass Group each quarter.

The Snack that Gives Back

Supporting diverse-owned brands and suppliers in the workplace is a great way for clients to embrace 2022 diversity and inclusion initiatives. Canteen stocks break rooms with delicious, healthy, cause-based snack brands led by incredible people with incredible stories. They also prepare curated snack boxes to suit every taste, including a Diverse Brands Snack Box, available for delivery.

“For Canteen, it is critically important to us to build rich and meaningful partnerships with diverse suppliers across the country. Weuse our scale to help amplify their stories, connect them to new client opportunities and provide access to their products through our network of warehouses,” says Jessi Moffitt, VP ofProduct Innovation at Canteen.

Named the snack team’s personal favorite, this box is a win-win filled with 12-15 unique snacks from Canteen’s supplier diversity and social give back programs. Doing good has never tasted better. Canteen’s supplier diversity mission is to proactively identify, build relationships and purchase goods from certified diverse suppliers including minorityor women-owned, veterans, LGBTQ+, people with disabilities and disadvantaged business enterprises.

+Fueled by Food with Purpose

As part of Eurest’s Better Together series, the dining team at Bank of America put together snack boxes that include specialty products from a variety of companies founded and owned by minorities and women. Most are companies with missions that support important social causes. Purchasing these boxes helps support entrepreneurs and the community while providing a meaningful boost to morale.

Customized boxes featuring products from Black-owned companies were requested by the Bank of American Black Professional Group for a February Fireside Chat. The LEAD Women’s Group in Chicago requested custom boxes for Women’s History Month to compliment a live cooking demonstration. Included in each was a story of the people behind the brand.

Social Change Is Brewing

The world’s most innovative vending company carries an allstar lineup of BLK & Bold coffee in more than 160 points of distribution as part of its commitment to build partnerships with purpose. In addition to serving its products, Canteen is co-creating a “Barista Book” with the specialty beverage company that will focus on driving domestic social impact one cup at a time. Using popular BLK & Bold blends, the recipe book will feature curated coffee, tea and cocktail beverages. A portion of proceeds will help raise funds for BLK & Bold’s 5% for Youth initiative.

BLK & Bold co-founders Pernell Cezar and Rod Johnson turned the daily ritual of enjoying a cup of coffee into a way to give back. The childhood friends grew up in disadvantaged households on the same street in Gary, Indiana. Despite low socioeconomic surroundings, they defied statistical odds to become college graduates, community servants and highachieving leaders.

“Through our partnership with Canteen, we’re leveraging our specialty coffee and tea brand to broaden our impact, doing more good in more communities,” says Pernell.

BLK & Bold was born to help everyday coffee consumers increase their social impact by assisting urban youth to pursue better futures. Five percent of profits are pledged to initiatives that support youth programming, enhancing workforce development, and eradicating youth homelessness. As the first nationally distributed, Black-owned coffee brand, BLK & Bold increases access and affordability to the top 1% of coffee through mainstream distribution.

Partners like Canteen help uphold both missions. The “Barista Book” collaboration is scheduled to publish in the fall of 2022.

Scan to learn more about the collaborative partnership.

Canada’s Coffee Conspiracy

Canada’s Coffee Conspiracy concept is a brand that supports independent local roasters across Canada that have achieved thirdparty ethical and sustainable certifications: Fair Trade, SSP, B Corp certifications and more. As an example, organic Fair Trade and small-producer certified, Birchbark Coffee is grown by Indigenous farmers and sends proceeds from all coffee sales to support access to safe drinking water in Indigenous communities.

THE RISE OF THE GUEST CHEF

Compass Group continues to grow its food and drink community with ChefNet, a platform to celebrate the value diversity brings to the kitchen. This cultivated network of local and celebrity chefs make hosting guest appearances at client locations easy with online booking. More than 120 chefs across the country are part of the program, each one passionate about their culture and connecting people through food. Plus, absolute standouts in the industry.

“Chefs have done client meet-and-greets, private book signings and chef tables, Teaching Kitchens, virtual events – the list goes on,” says Envision Group’s Executive Chef Mike Panfil, who oversees the program.

The evergrowing ChefNet portfolio has been built through a variety of personal and professional relationships with many Compass Group team members, including Chef Mike. Appearances may be singular events or, more likely, part of an organized series booked for a special occasion. Building morale is a huge benefit. Compass chefs and our guest chef network have an incredible way of bringing people together through food.

meet the chefs

Chef Zaragoza’s culinary abilities have afforded him international acclaim, with the world as his kitchen.

His path took him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris and all across the US.

ChefNet appearances include hosting a Teaching Kitchen at Northwestern University.

Chef Sanders strives to leave the world a little better every day.

She is a socia and racial-equity activist who dedicates her career to fighting for food justice in Black and lowincome communities, and received the James Beard Award for Leadership this year.

Appearances include an amazing outdoor clambake with Flik at Rockefeller Plaza in New York City.

Chef Tapia is an acclaimed Bostonbased chef whose bold South American flavors have earned her numerous awards and spots on Food Network competition shows Chopped and Beat Bobby Flay. She sold her restaurant in 2020 and travels around the country as a private chef.

In conjunction with Restaurant Associates, Chef Tapia was spotlighted at Harvard Business School’s graduation event in Boston.

Chef Jonathan Zaragoza’s Chicago, IL

Chef Mavis-Jay Sanders New York, NY

Chef Fernanda Tapia Boston, MA

ChefNet has truly carved out a great niche to bring diverse new people, flavors, cuisines and experiences into our workplace.

CELEBRITY CHEFS STAR IN CULINART’S RETURN TO DINING

CulinArt is tapping into Compass Group’s ChefNet alliance to bring elite stars of the Food Network, trend-setting restaurants and top culinary schools to the dining halls of CulinArt’s university, independent school and corporate clients as they awaken from a pandemic-induced slumber.

Clients want to infuse excitement into their dining programs by celebrating diversity and culture, using the kitchen as teaching platforms for food and nutrition, and bringing outside restaurants into the realm of workplace or educational settings. Those in the ChefNet community specialize in authentic cuisines from around the world, bringing new foods, innovative concepts and personal elements to their appearances.

“We want talented people with good ethics, who are influencing sustainability and treating food waste as it should be, which is a sin,” says Envision Group’s Executive Chef, Mike Panfil.

CHEFNET APPEARANCES AT STONYBROOK UNIVERSITY

Chef Jet Tila hosted a student cook-off and conducted a cooking demonstration featuring the art of rolling spring rolls, both coinciding with the launch of his Modern Asian Kitchen concept in the university food court. The collaboration with Envision Group features rice and noodles, lean meats marinated in spicy and savory sauces, and an infinite combination of crisp, fresh vegetables topped with tangy seasonings.

Chef Julieta Ballesteros, Owner and Executive chef of La Loteria in New York City, participated in university events to celebrate Hispanic and Latinx Heritage Month. She prepared modern Mexican cuisine in two campus resident dining facilities—guacamole, chips and salsa, buffalo brussels sprout tacos, salmon sikil-p’ak, elote Mexican street corn and butternut squash.

VIRTUAL CHEFNET APPEARANCES

When most associates were still working remotely at a NYC law office, the firm’s diversity and inclusion coordinator arranged for Chef Julieta to connect via livestream. To make the experience more exciting, Chef Julieta’s spice blend was purchased and delivered to the homes of every associate who tuned in.

Virtual chef appearances are expected to increase in number as clients work their way back to normal. “We have done over 50 virtual chef appearances with many of our chefs. The appeal is there and will stay,” says Envision Group’s Executive Chef Mike Panfil. “Onsite appearances will become popular again but virtual will continue to grow.”

Watch Chef Julieta’s first appearance at Stonybrook.

Community leaders are ideal candidates for ChefNet recruiting.

CELEBRATIONS

CulinArt dining services partnered with the ChefNet community to amplify the diverse nature of culture and food that make Chinese New Year and Black History Month so unique.

The Year of the Tiger

• At Windward School in Los Angeles the Chinese Lunar New Year menu featured egg fried rice, pan-seared tofu with scallions and ginger, miso soup and Mandarin orange chicken.

• At Archer School for Girls the menu highlighted chicken pot stickers, sesame green beans and cream cheese wontons with sweet chili sauce.

• Cambridge School of Weston served moo shu pork, fish filet in a spicy black bean sauce, dumplings, spring rolls and pork and egg soup.

Achieve at The Golf Performance Center in Connecticut offered up garlic chicken and broccoli, green coconut curry shrimp, dumplings, and longevity noodles, which are said to bring you good luck and long life…as long as you don’t break the noodles!

Black History Month

Mavis-Jay “MJ” Sanders made a guest-chef appearance at Stonybrook University to feature special menu items that celebrate Black culinary excellence. She prepared Feijoada: a stew of beans, meats and sausages served over rice - known as the national dish of Brazil. Sanders previously worked at New York’s Blue Hill at Stone Barns and is now Director of Operations at The Brownsville Community Culinary Center, which provides world-class culinary and hospitality training to marginalized communities in Brooklyn.

Hear Chef MJ’s thoughts on food’s prominent role in Black culture and bringing people together.

SOURCING SOCIAL IMPACT

Tradecraft leaders and team members firmly believe in doing right by their clients, their communities and the world. For them that means sourcing great coffee and tea, and treating it with respect.

“We work every day to build strong coffee and tea communities at every scale – from local cafes and national restaurant brands to our worldwide network of roasting and growing partners,”said Michael Klong, CEO Tradecraft Outfitters,a division of Canteen.

All Tradecraft partners are vetted for transparent and responsible sourcing practices, a traceable supply chain and conscientious use of natural resources to best ensure long term accessibility to the products widely cherished.

It’s a privilege to be a part of this global community and we support it through sustainability, fair labor and fair wage practices.

A GLOBAL COMMUNITY OF LEADERS

All of Tradecraft’s caused-based roasting and growing partners are dedicated to giving back to the community and many have a least one certification: Woman-owned, Minority owned or Veteran owned business, and B Corp.

Certified B Corporations are businesses that meet the highest standards of verified social and environmental performance, public transparency and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy.

Society’s most challenging problems cannot be solved by government and nonprofits alone. The B Corp community works toward reduced inequality, lower levels of poverty, a healthier environment, stronger communities, and the creation of more highquality jobs with dignity and purpose. By harnessing the power of business, B Corps use profits and growth as a means to a greater end: positive impact for their employees, communities and the environment.

B Corps form a community of leaders and drive a global movement of people using business as a force for good. The values and aspirations of the B Corp community are embedded in the B Corp Declaration of Interdependence.

within our

At Compass, the diversity of our people is the foundation of our success and our greatest strength. Our individual differences combined with our shared mission make us better together, and we’re committed to fostering an environment where our associates can bring their authentic selves to work – every day.

Best Employer for Diversity

For the fourth consecutive year, Compass Group USA was named one of America’s Best Employers for Diversity by Forbes. Compass has made the list every year since Forbes launched the recognition in 2018, giving tribute to the longevity of its DEI journey that started decades ago.

“It’s an honor to once again be named one of America’s Best Employers for Diversity by Forbes,” said Cindy Noble, Chief People Officer, Compass Group North America. “We are creating a culture where everyone feels valued, welcomed and heard.”

To determine the rankings, more than 50,000 employees were surveyed. Respondents were asked questions regarding the topics of age, gender equality, ethnicity, disability, LGBTQA+ and general diversity concerning their own employer. Responses among underrepresented ethnic minorities, womenand people over 50 received greater weight in the ranking.

Compass is a Career for Life:

We are creating a culture where everyone feels valued, welcomeD and heard.

Empowering our people

For more than two decades, diversity, equity and inclusion have been at the core of Compass Group’s success – what we do, who we are, and who we are striving to become. As the VP of DEI, I know how important this work is and that it takes every Associate to truly ‘Be the Difference.’

Growing up with four sisters, I sometimes felt I didn’t have a true identity. I learned at an early age that if I wanted to accomplish something, I needed to speak up and advocate for myself! That’s something I still carry with me today, what I encourage and empower our Associates to do.

Creating a more cohesive community starts with an inclusive environment where everyone feels safe to bring their authentic selves to work, shares ideas for improvement, and has access to development and opportunities for advancement.

In order to truly celebrate the diversity of who we are, we must empower people and give them the opportunity to demonstrate their skills and abilities, and to live out their dreams.

In the pages ahead you’ll learn about our remarkable people and the work they’re doing to ensure DEI is at the heart of what we do.

Our DEI vision at Compass Group is to create a culture where all Associates feel appreciated and inspired to ignite change for the better. Our People are our Purpose and DEI is our Promise.

With much gratitude for all you do,

Aleshia McMath, Vice President, DEI

A Career for Life

Fifteen years ago she just had a baby, money was tight, and she needed to find a part-time job. Tiffany applied with Compass as a catering assistant and spent her time restocking catering carts. Her manager quickly recognized Tiffany’s talent and dedication, and within a year, was offered a reception coordinator position.

When a salaried management position opened up a year later, Tiffany hesitated because she had no prior management experience but was encouraged to apply. “I learned from my managers and team members, and took the management training courses that Compass provides. That was really beneficial to my career growth.”

When Tiffany’s General Manager moved up, a position opened managing four Charlotte locations and providing catering for the bank contracts. Knowing Compass likes to promote from within, she applied and got the job.

In 2021, Tiffany was offered the position of District Manager. “I never imagined this when I began 15 years ago, but Compass has given me great opportunities. I had supportive teammates that were like a family, and managers who saw my potential and really helped me advance.”

District Manager Tiffany Faison is a perfect example of how hard work and perseverance pays off.

To anyone considering a career with Compass, I would offer this advice: Don’t set limits on yourself. Do set expectations and goals but leave room to do even more.

Tiffany spends her free time with her husband, attending their three sons’ sporting events. She is also a huge Dallas Cowboys fan, and a foodie who will try any dish at least once.

Fun fact: Tiffany has three sisters. Two of them also work for Compass!

Setting a New Standard for Excellence

Michelle Houston

National Account Coordinator - Canteen One

“At Canteen One there’s no such thing as a glass ceiling. I’ve been fortunate enough to work alongside people who have helped encourage and guide my career growth.”

Roger Sweeney

District General Manager - Midwest Division

“Canteen Chicago has employees born in 16 different countries. Our workplace welcomes and celebrates each person’s culture, ethic and ethos.”

Erick Rivas Service Manager - S.E. Division

“Through hard work, perseverance and goal setting, I was promoted. I like the fact that at Canteen I had the opportunity to move up in the company.”

Antoine Gamble

District Operations Manager - N.E. Division

“I’ve had the opportunity to do a lot of training, a lot of traveling and make a lot of friends. The keys to my success have been making myself available and learning as much as possible.”

Gasser Zaher

SmartService Scheduler - N.E. Division

“Canteen values all individuals based on what they bring to the table. It’s not based on anything else, like skin color or what language you grow up speaking.”

Christian Weis

VP Culinary Excellence - Canteen

“We’re more than a company; we’re a community. When you wear the Canteen logo, you are part of something special, something bigger, something you can be proud of.”

Christian Weis passed away on Aug. 1, 2022. His innovative approach to culinary will forever be remembered along with the lasting impact he made on the lives of all those he touched.

Chef Diamond Clark knew she wanted to become a manager and was eager to develop the skills needed to succeed. She is one of fourteen CulinArt team members currently enrolled in Compass Group’s Accelerated Manager Program (AMP) which provides a unique, fasttrack learning opportunity focused on management development for high-potential frontline associates, recent college graduates and entry level managers.

“Everyone deserves a chance to build their career and excel. It’s a good feeling to know that I have accomplished something great for myself,” Diamond said, a chef at Sandy Spring Friends School in Maryland.

Administered through an internal online educational platform, AMP customizes learning to each participant’s strengths, skills and interests. The 12-week course addresses several core competencies such as delivering results, building strong relationships and building winning teams. Associates like Diamond enroll in AMP to become a great leader and manager, show respect to others, and build confidence.

The team members also participate in regular check-in meetings with CulinArt Director of Learning and Development, Matt Santarpia, to review progress and best practices. “Harnessing the power of AMP provides our candidates with a best-in-class development experience that prepares them for a bright future with the company,” Santarpia says. Upon completion, certified AMP graduates are eligible for open management positions.

Diversity and Inclusion define and shape who Canteen is as a company. With a focus on promoting from within, and partnerships to attract diverse talent, they have a straight-forward philosophy: If you show up, work hard, take good care of clients and customers, and your teammates, there’s a bright future and great rewards for you at Canteen. Here are a few associates whose success stories are testament to the growth and opportunity.

After years of working in retail, Tiago Maltez wanted a fresh start helping people in need. Not long after joining Crothall Healthcare in an hourly position, he became the head of Patient Transport at one of New York’s biggest hospitals that cares for 65,000+ patients every year. Then great things happened.

Tiago used his analytical skills to make significant improvements to Mount Sinai’s patient transport system, which was notorious for long delays in moving patients due to its unique layout. Working closely with the hospital’s Information Technology department, Tiago developed an algorithm that makes decisions based on a patient’s location and sends transporters to the nearest patient needing to be moved.

The hospital reported a 70% reduction in patients waiting 45 minutes or longer since implementing the algorithm. Due to its success and significant impact, this solution is now used by the patient transport teams at all Mount Sinai Health System hospitals.

Tiago brings a commitment to the job that is unmatched and gives credit to the right training programs and his team. “I’m lucky to be surrounded by great leaders who guide me in the right direction, while also giving me the freedom to make mistakes. I have a great frontline team who provide me with unique perspectives and insight that I would not otherwise have. With all these outstanding people around me and the mindset of treating each patient like our own loved ones, making the right choices truly becomes a simple process.”

As a result of his initiative, Tiago has since been promoted and now serves as the Associate Director of Operations and Finance for Mount Sinai Hospital.

TAKING ACTION FOR MORE EQUITABLE LEADERSHIP

Development of talent through training and mentorship programs has long been recognized by Bon Appétit Management Company as the key to building equitable opportunities. While internal growth has been a priority, and the food service industry is renowned for its diverse workforce overall, this balance often shifts significantly when it comes to leadership roles.

BAMCO launched a companywide leadership certification program this year designed to give hourly employees a specific blend of hard and soft skill sets that will help them transition into management roles. Even better, it’s modeled after a successful platform created internally by a human resources professional who immediately recognized a problem when she attended her first all-staff meeting.

“I’m sitting off to the side while they’re getting ready to introduce me to the team and I’m looking at the group of employees which looks diverse enough,” Denise Massey recalls, after joining Bon Appétit at a large midwestern university in 2016. “But then they started introducing the supervisors and the managers. Person after person was a white male. The management team was not representative of the employee base at all.”

She started talking to the executive team and discovered many felt forced to search externally to fill open supervisory roles because existing hourly employees didn’t have the experience required. Yet, there were plenty of hourly employees hungry for opportunity. Denise was determined to get these employees the foundational leadership skills they needed for management roles and to build sustainable career paths.

Black History Month, the graduates were given kente print sashes with colors symbolizing growth, renewal, hope, status, and high worth. These employees join more than 70 others who have successfully completed the three-month development program preparing them to be highly effective BA leaders.

After an informal needs assessment, Denise designed a 13-model training program and in 2017, launched the first leadership certification program at the university she served. While the leadership balance at her particular university wasn’t necessarily representative of leadership for all Bon Appétit teams, word of the program spread and managers quickly nominated participants from other nearby accounts.

“What Denise achieved with the leadership certification program is remarkable,” says Liz Baldwin, Bon Appétit’s Chief Administrative Officer. “I knew that Bon Appétit as a company should learn from her as she recognized a need to empower people with a specific set of leadership skills that will open new doorways and last throughout their careers.”

The first companywide leadership certification began in early 2022 with more than 50 people participating and interest growing daily. Participants can choose between 12 weeks of instructor-led online classes or a blended format that includes a mix of e-learnings and live classes. Each participant is paired with a mentor to offer support and feedback throughout the program.

“Mentors are important because they ensure that participants are putting the learning into practice,” says Denise. “It’s one thing to sit down and listen to me lecture or participate in an activity. It’s another thing to work with a mentor who says, `Here’s how you apply the class that you took on coaching.’”

To make it impactful for graduates, a formal ceremony is held where clients and Bon Appétit leaders are invited to give speeches. The goal is to have employees promoted soon after, or even during the program although promotions are not guaranteed.

“This program marries the things that I’m most passionate about: diversity, equity, inclusion, teaching and training. When I can combine these and impact lives, that is so rewarding for me,” she says. At the university, the leadership balance has shifted to better reflect the diversity of the workforce. Denise has high hopes for a similar impact companywide.

SPOTLIGHT

In 2017, LC Coleman-Robinson was valedictorian of the first Leadership Certification class and started the tradition of addressing each group with inspirational messages. LC spoke about the challenges of becoming a leader and encouraged graduates to use the training as a springboard to bigger and better roles. LC is now a Chef Manager.

Custom “We Rise By Lifting Others” cookies were created for the Leadership Certification Graduation event by a Bon Appétit bakeshop.

A group of program graduates from 2018.

Feeling Heard AND Understood

There’s one account that stands so far out across the Crothall portfolio they had to build a custom award shelf at the offices of Legacy Emanuel, in Portland Oregon. In addition to launching a new start-up and receiving two Regional Awards, this account was honored with the first-ever GEM Individual Inclusion Excellence Award for the services company. GEM stands for Great Employees Make Magic and is a long-standing recognition program.

Assistant Director Robert Jerand is praised for his out-of-the-box ideas to build bridges for team members who need help feeling included. He brought Duolingo to frontline associates struggling to learn English, showed them how to use Google translator to get their voices heard, and even learned a few new languages to better communicate with the team. His success rate was extraordinary and key to retaining great employees during a time when understaffing and turnover were plaguing every business, making Robert the perfect GEM Individual Inclusion Excellence Award recipient.

Upward Mobility of Diverse Leaders

The Chartwells K12 Diversity & Inclusion Action Council (DIAC) recently launched the People of Color Sponsorship Program. This one-year roadmap intentionally invests in the career success and upward mobility of diverse leaders by pairing a K12 executive with a minority mid-career professional. This program is reserved for underrepresented populations within the evolving workforce and provides exposure to an executive the associate typically wouldn’t work with.

Sponsors are personally vested in the upward movement and professional development of their assigned partner, focusing on relationship building and targeted development opportunities while mutually enhancing strengths and learning. The program commitment is a minimum of one year but has the potential to last the career lifetime.

A key differentiator between the role of sponsor and mentor is that a sponsor is a senior-level leader who uses their influence and networks as a connection to high-profile projects, people and visibility. A mentor can be anyone in a position of experience who offers advice on how to build skills, qualities and confidence for career advancement.

Accelerated Career Growth Credited to Food and Family

Beginning as a dishwasher, Nancy Salazar jumped into the role with her characteristic zeal. Fast forward six years, she is now a traveling Morrison Healthcare Executive Chef who has embraced her Mexican heritage while putting her own twist on the classics, highlighting the importance of a plant-based diet on health and wellness.

“At first, I didn’t think my grandmother would approve, but she loved what I was doing. She even helped and gave some suggestions on a vegan version of her mole sauce. Working with her on recipes has been a special time for me. I wouldn’t trade it for anything.”

Nancy grew up in Los Angeles, but it may be more accurate to say she grew up in the kitchen. Many of her earliest memories surround food, particularly her grandmother’s cooking. For this chef, food serves as an opportunity to share experiences and culture, to bring people together regardless of background.

“We can disagree on many things, but we can still sit together and bond by just eating and enjoying a meal.”

Nancy credits Grandma for her love of food, and Morrison Healthcare for growing her career. The training and mentorship opportunities they provided fast-tracked her success.

How Heritage Shapes the Future

Starting as a cook and getting promoted every two years on average, Chef Maria Soto is a true testament that perseverance pays off. Maria is from Guatemala and migrated to the United States at age 13 with her older sister following the death of their parents. They were immediately placed in foster care where she learned to speak English on her own.

“Reflecting on all the traditions of my country, I will always remember where we came from and my mother’s compassion for people,” Maria Soto said, who is now a Division Training Chef with Catered Living (Ascension Living), celebrating 10 years of service with Compass. “She always cooked for everyone, and I’m often reminded of the smells and flavors. My mother always told us to give what you have to help people, and God will always give you triple back.”

This commitment to giving is one of many reasons Maria is a perfect fit to lead at Touchpoint’s Ascension Living, a nonprofit mission-driven organization.

SETTING A GOAL FOR GOLD

Benjamin Prousnitzer, who has high-functioning autism, has been working in Crothall’s Environmental Services Department full-time for the last 18 years. His favorite memory growing up was to accomplish personal goals. One was to get a job right after high school, where he landed with Crothall. Today Benjamin is Crothall Healthcare’s linen distribution associate at Arkansas Children’s Hospital.

The open and inclusive environment, and his team support, have allowed Benjamin to excel in his role passing out clean linens and advocating for others with Autism. “He has a relationship with everyone in the work area in his own way,” said Valarie McCoy, Crothall’s Lead Housekeeper. “If you ask him for help with something he’s more than willing to do it. His positive energy is infectious!”

Living “on the spectrum,” Benjamin has faced many challenges in his life including anxiety. Benjamin worked throughout the pandemic and with the help of his family and team, found a way to cope with the stress and thrive.

And now, he has his eye on the gold! The Special Olympics Team in Arkansas offered him the opportunity to compete as a swimmer in the upcoming USA Special Olympic games in Florida, where his goal is to take first place.

Giving Trade Workers a Ladder Up

There is nothing traditional about ESFM President David Hogland’s career path, making it an extraordinary example to follow. He left school at the age of 16 to become a welder. Working as a tradesman, he developed a passion to create the same opportunity for people like him. He now runs one of Compass Group’s fastest growing sectors.

The ESFM Apprenticeship Program is designed to offer associates education, certification and licensing for trade workers like HVACR technicians, plumbers and electricians. The program covers tuition for the four-year learning modules, allows associates to study at their own pace and offers them paid hours to complete coursework while on the job.

“It may sound cliché, but our people truly are our greatest asset. We didn’t give this investment a second thought when we considered what it would mean to members of our ESFM family, helping them advance. In turn, our clients benefit from having these trained experts at their locations,” said Hogland. The program launched this year with two maintenance technicians, Gerald Leday and Jonathan Murillo, who work

at a major oil and gas client location in Houston, TX. They are learning to become licensed HVACR technicians and have assigned mentors who will assist them along the way.

“These two gentlemen were hand selected in partnership with our clients because of their commitment to hard work, their desire to expand their knowledge and grow professionally,” said Regional Vice President Travis Richardson. The goal is to expand nationwide to support at least 10 associates every year.

“I remember what it was like wanting to grow in my craft while pursuing a career that would allow me to support myself and my family,” Hogland said. “This is a program that is close to my heart and one that will hopefully impact many lives.”

Compass Group is defined by people wanting to make a difference, wanting to be the difference, and inspiring others to do the same. For more than two decades, Diversity and Inclusion has been at the core of how our company operates. We understand that this is a journey, an evolution, and we stand committed to moving onward and upward toward a future where all feel they belong and are included.

Aleshia McMath, VP DEI

The Global University of Lifelong Learning

GULL HISTORY AND SUCCESS

Since starting in Eurest’s Eastern Division in 2008, GULL expanded across Eurest in 2021. The graduation rate is hovering at 87% - with a promotional rate after graduation of 21% - which translates to more than 32 promotions of hourly associates to management roles since the program expanded nationwide.

“I am a passionate supporter of universal access to lifelong learning and am especially proud of the significant personal, and professional, advances our delegates are making,” said Eurest Eastern Division President Mark Maloney. “The success of the GULL program within Eurest has proven to enable our graduated delegates to make a difference at work, and more broadly too.”

Ever since immigrating from Vietnam to Texas at age 13, Kheim Ngo has always wanted a job that allowed him to work with food.

“I feel that my heritage and culture have helped me advance my culinary career faster. I learned about French, Vietnamese and Chinese cooking early on in life,” said Kheim, who goes by Logan at work.

Logan came to Eurest in 2018 as a lead cook at a major oil and gas account in Houston. It was a job that offered stability, a welcomed change from his previous role as a traveling chef, plus an environment that would help him grow and reach his goal of managing an account one day.

“I just want an opportunity to advance and become known. I want to educate myself about the company and do everything I can to learn how to work to be better as a leader,” shared Logan.

Logan was selected in 2021 to go through Eurest’s 16-week frontline job development program, known as GULL, Global University of Lifelong Learning. The program’s mission is to empower Eurest’s hourly associates, creating a career path to salaried roles by helping them develop stronger operational and interpersonal skills, ultimately growing within the Eurest family.

HOW THE PROGRAM WORKS

Once accepted to the program, each Delegate is assigned a mentor who coaches them weekly. This dedicated partner encourages and engages the Delegate to help them be successful, providing tools, applications and insight on the roles they are working to earn.

“My mentor had a similar experience starting in the kitchen and then moving into management, so it was easy to explain my goals and he was able to assist me better. He made me feel comfortable going to him with any questions because he always made himself available,” said Fall 2021 GULL graduate, Noemi Padilla.

The first 12 weeks of the program are structured with a weekly lesson regarding business acumen and soft skills. GULL Delegates complete various assignments each week focused on topics like Marketing, Operations Management, Culinary and Front of House tools. The final four weeks are spent turning their lesson and culminating experience into a capstone presentation.

“At the GULL graduation I hear a sense of professional maturity and emotional intelligence in the articulate interview responses,” Senior Vice President Ritu Dewan said. “It is amazing how this short program creates so much opportunity for self-discovery, from dealing with procrastination and impatience to becoming better organized and more confident.”

This Eurest frontline job development program is helping foster important life characteristics like self-belief, an enthusiasm for learning, a new sense of direction and purpose for both career and life. It’s the building blocks for a successful future that associates like Logan Ngo are grateful to have.

Scan Here: GULL Graduation Video

Delivering on Issues that Matter

The diversity of its people is interwoven in everything Compass Group Canada does - from the meals served to the industry leading support services provided and simply, the way they do business. Listening to the unique stories of their people, the company is seeking to truly understand the challenges of colleagues and deliver on the issues that matter.

Focused on mental health and wellness while doubling down on a deep commitment to equity, diversity and inclusion, Canada launched “Stronger Together Compass,” with a range of initiatives and programs to provide associates a safe space for conversation, seek resources and support one another. The teams Listen, Learn and Act through their Diversity Inclusion Action Councils which are designed to build a culture where associates, colleagues and partners feel safe, supported and proud to be who they are and who they want to be, regardless of race, gender, ability or orientation.

“I truly feel as though I am the recipient of great opportunities that allow me to grow and develop with Compass because of my skillset and ambition no matter what my gender or sexual orientation,” said Brenden, a Food Services Manager for Eurest Dining in Ottawa.

The Stronger Together program also offers a website with curated content that’s shared freely with the extended community to spread this important message. Clients and associates use these resources and attend events, helping promote this initiative well beyond Compass.

“Standing up to discrimination of any kind is extremely personal to me. As the CEO of this great organization, I have the platform to spark meaningful change and ensure that diversity is woven throughout our business. It is my commitment that these changes will allow us to better support our Black and Indigenous colleagues, LGBTQ+, Women and People of Color,” said Saajid Khan, CEO, Compass Group Canada.

After all, we are #strongertogether.

Scan Here

To view the StrongerTogether Compass site.

Enhancing company culture

Close to 30,000 associates responded to Compass Group’s first-ever, company-wide Diversity, Equity and Inclusion survey in 2020, an important undertaking that internal business intelligence firm, E15 Group, helped create, distribute and analyze. The goal was to connect with all Compass associates, hear their thoughts and experiences, and seek opinions that help identify key business opportunities and priorities to strengthen company culture, shaping its path for improvement.

“The results are super important,” said Cindy Noble, Chief People Officer. “The more we know about what our folks think and how they feel, the more we can take action. With that information we can do great things.”

Compass is one of few companies that releases its D&I results publicly. Based on E15 Group’s analysis, the DE&I team was able to develop action plans focused on the following key areas:

• Provide professional development opportunities for all associates

• Promote and hire diverse associates

• Strengthen culture that celebrates differences and empowers associates to be their authentic selves

• Create greater transparency and connectivity between Managers and Frontline Associates

sectors highlighting the success of the survey, the pillars of focus, Compass Group’s current state, and next steps in their DEI journey. E15 Group is extremely honored and proud to have provided these services for Compass Group and all their associates, and looks forward to offering further insights to guide the growth of a more inclusive workplace together.

Scan Here

To view the newly designed DEI website.

Be The Difference Conference

To ensure our family of companies is not just a place to work, but rather a place where every associate feels they belong and are included, the Compass Group NA Diversity, Equity, and Inclusion team hosted its second annual Be the Difference conference open to all Employee Resource Groups, sponsors, allies and Compass associates. During the event associates gather insights that empower them to personally be the difference as they support others. The event focuses on the following:

• Career growth, leadership development, mentoring and inclusive leadership

• Trends and insights for making positive and meaningful impact on business strategy keeping diversity, equity, and inclusion top of mind

• Best practices for ensuring Compass Group is an industry leader and employer of choice

During the conference Compass Group associates, Business Partners and Community Partners spoke about Listening Intently and Acting with Purpose, Engaging and Investing in our Community, and DEI at the Heart of our Business. Many of our leaders shared how DEI is integrated into their business and the actions taken to ensure it is an ongoing journey. We also gained insights from Community Partners and diverse suppliers regarding the positive impact of this collective commitment to DEI.

With more than 2,000 participants on conference day, the virtual platform and its content continue to reach thousands more of our associates inspiring us all to continue to deliver on our goal of going Onward and Upward, Together

Tracey Richardson, CEO and Co-Founder of Lillies of Charleston

“No matter where I work, travel or who I encounter in life I speak to people because I know that feeling when your eyes cross another’s path and people look through you. Compass Group and Foodbuy have shown they not only see us, but that we matter! Thank you for doing the work to make a difference today and tomorrow.”

Jay Krier, Director of Photography, Compass Creative Studio

“The Be The Difference Conference embodies not only the message of the importance of DE&I, but it’s also the actionable implementation of such a message. It fosters the necessary environment where people can be their true selves. In the creative world, this is of the highest importance as it allows folks to bring their identity, culture, and experience to their work, constantly expanding the scope of what is possible.”

Elyse Bais, Research Insights Manager, E15 Group

“I’m incredibly grateful for the ‘Be The Difference Conference’ and for all the Compass associates who are attending. Now, more than ever, we need to come together and focus on what matters most - our people. You all make me proud to work at Compass and excited for the future of DE&I. Together, we ARE the difference.”

A More Inclusive Approach to Hospitality Training

Interactive skits, gamified activities and social-media worthy moments are all part of Bon Appétit Management Company’s 2021 relaunch of its longstanding hospitality training program. The team in charge of redesigning Win ‘em Over With Service (WOWS) recognized an opportunity to take a more inclusive approach to hospitality by prioritizing the well-being of both guests and employees.

“Employees who feel valued and have opportunities to keep learning and growing are the foundation of true hospitality,” says Carrie Buckley, Vice President of Image & Style and WOWS team lead. “We decided to create a highly interactive program that focuses first on cultivating employees’ self-awareness, empathy, and building team camaraderie. From there, connecting the dots to creating amazing experiences for our guests is easy.”

Weekly “gamified” activities feature an inclusion idea that’s designed to ensure employee cultures and perspectives are recognized, with opportunities to practice how to be more inclusive of guests.

• “You Are the WOW” team-building activities encourage employees to write positive things about themselves in their native language on thought bubble props, take a selfie, and share with their team.

• “You as a Communicator” invites employees to act out a skit: a customer approaches a cook refilling food on the line and asks how a dish was prepared, explaining they have an allergy to dairy. The customer also points to their ear to indicate a hearing impairment. Teams act out various responses, rewinding and re-acting out the skit to ensure information is safely and effectively communicated while demonstrating care.

“Our employees are engaging with these ideas on WOWS Wednesdays every week and making a connection between Bon Appétit’s company values and how we deliver customer service. By showing our teams that we’re committed to including them, and that we understand the value they bring to our company culture, they extend the same inclusive approach to our guests,” says Liz Baldwin, Chief Administrative Officer.

The new approach came with a new mission statement: “Winning ‘em Over With Service means every interaction is an opportunity to support our guests’ well-being — helping them feel healthy, happy and at home.” The team structured the program around quarterly themes of Positivity, Clarity, Empathy, and Gratitude.

What I love about WOWS is that we’re building inclusivity into our approach to hospitality in a real and tangible way.

Our teams fully champion the principles of diversity, equity and inclusion, actively building a culture and spaces that help make our organization a more representative and equitable one.

Jugveer Randhawa, Chief Digital & Technology Officer

BE THE CHANGE TO SEE A CHANGE

Compass Digital Launches Digital Future Initiative

Taking action is part of the culture at Compass Digital. It fuels their innovation, creativity and passion. It’s also why the digital and technology arm of Compass Group North America created the Digital Future Initiative (DFI), building the next generation of digital leaders.

This portfolio of action-based programs harnesses the team’s collective knowledge and expertise in the world of technology to empower the communities they support.

Chief Digital & Technology Officer, Jugveer Randhawa, was named to the Empower 100 Executives Role Model List for his leadership in developing the Digital Future Initiative. Jugveer champions a strong diversity and inclusion agenda, and team overall, with 54% of leadership roles filled by women and 50% of employees from ethnic minorities. Compass Digital partners with impactful organizations to make meaningful progress.

RENEW

Close the digital divide by providing those in need with access to technology hardware.

• 10% of end-of-lease (EOL) equipment was donated to the community in partnership with the Toronto Police Service’s Engage416 project around gang prevention.

ENGAGE

• 140 iPads were given to the Jamaal Magloire Foundation to help at-risk students access virtual schooling during the pandemic.

Volunteer time and expertise to do good work in our communities.

Serving as keynote speakers, mentors, presenters and judges, dozens of Compass Digital associates participated in hackathons and supported partnerships for progress. Highlights include:

• TechTogether Boston and TechTogether NYC1,100+ females interested in STEM careers attended.

• Digital Page - A non-profit organization based in Charlotte, NC with a mission to empower young women, develop future design-minded technology leaders and build tomorrow’s people-focused digital solutions.

• Project Scientist – an organization whose purpose is to ignite and cultivate STEM confidence in ALL girls.

• GSB Hacks – a 24-hour, student-run virtual hackathon for girls, non-binary and trans inclusive, giving them the experiences, connections and resources to pursue STEM careers.

INSIDE VOICES

Create space for open dialogue and important conversations, making present the power of Diversity & Inclusion throughout Compass Digital.

• The DFI Inside Voices team hosted several internal webinars encouraging and empowering associates to have important social conversations, becoming champions of diversity and inclusion inside the organization.

CD U

Build a pipeline of talent, fueling diverse ideas across Compass and providing interns with essential opportunities.

• 10 student interns, and counting, have been placed in various positions working on project assignments and getting hands-on experience.

• 100% of last semester’s cohort were hired as full-time associates following their internships.

Scan Here for more information on the Digital Future Initiative

Scan Here to hear team members talk about Digital Future Iniatives

Changing the narrative

TO DEMONSTRATE INCLUSION AND EQUITY

After being turned away from other employers for her disabilities Trisha, a housekeeper at Penn Highlands Jefferson Manor, found a career with Crothall Healthcare. During her interview, Trisha shared that she had a few disabilities, was receiving Supplemental Security Income, and that previously no other employers would give her a chance. “All I wanted to do was work, help people and be a part of a team,” she said.

Angela Lasher, Director of Housekeeping at Penn Highlands Jefferson Manor, knew Trisha would be a wonderful asset to her EVS team and provided the opportunity she was looking for with a part-time position in the Housekeeping Department. Once they came up with a creative solution to help follow the new routine, Trish flourished in the nursing home’s Personal Care side.

“I just can’t remember everything,” Trisha admitted. Angela put together a binder filled with step-by-step instructions and visual aids to give Trisha a go-to guide to reference which chemicals should be used and what steps should be taken to clean a resident’s room. Within one week of using the binder, Trisha was understanding her job more clearly and excelling.

“One of the most rewarding jobs is when you see a person you have helped be successful achieve his or her dream,” says Angela, who is proud to be part of this journey. “Sometimes it’s the little things like taking the extra time, caring, having a heart, and giving someone a chance that can change someone’s life forever.”

Health is wealth dei series

People are our purpose, and their overall wellness is our mission. Compass Group’s Diversity, Equity and Inclusion team kicked off its inaugural Health is Wealth Series on May 9th. The DEI initiative is a four-part series that includes guest speakers, live panel discussions, training and toolkits. The focus areas are:

Trisha continues to be successful cleaning resident rooms on the Personal Care side, serving as an inspiration to the team at Penn Highlands Jefferson Manor and others within the Nursing Home.

A wide variety of resources are available to everyone in the Compass work family, support that is extended to their personal family. Resources include counseling services, legal assistance and financial advice with licensed professionals.

Mental Health Awareness panelists discussed cultural barriers, such as religious and spiritual beliefs, while dispelling myths and stigmas surrounding mental health. In addition to this education, the experts shared signs to look for if someone is in need of professional help and guidance on next steps. Compass Group recognizes the stigma attached to mental health issues and wants to do its part to help normalize the conversation while creating an environment where all associates feel confident taking the time they need to focus on their mental well-being.

Being A Positive Disruptor: A Conversation with Disney and FLIK

FLIK Hospitality: There’s a huge spotlight on how businesses are handling conversations around diversity and inclusion at work. Can you give us some insight into your background and how you got involved, becoming this ambassador for inclusion at Disney?

Jennifer, Disney Client: I’m a product of immigrants. My parents taught me from a very young age that everybody and anybody belongs. If my voice isn’t being heard or I don’t have a seat at the table, I stand on something and make myself heard. And it’s my responsibility to make sure everybody has a seat at the table, too.

As a leader my goal is to ensure everyone feels included and empowered. I learned when you’re inclusive, there’s a huge trickle-down effect. For example, when you build infrastructure accessible for those in a wheelchair, you also help the elderly, those with strollers, carts, and on crutches. Inclusion works.

After getting my dream job at Disney, I wanted to be involved in the company’s inclusion efforts. I went to my management and said “I need career enrichment. Can I assist with our DEI initiatives?” A week later, they called me with an opportunity to be a part of the Inclusion Champion Network. That’s the story in a nutshell.

Whether it’s food, safety or culture, making sure the onsite team’s vision aligns with the client’s vision is critical. FLIK Hospitality spoke with one respected client, Disney Operations Manager Jennifer Garcia, who took the lead on creating a more inclusive workplace.

“When HR reached out with the invitation to be a part of Disney’s Inclusion Champion Network, they called me a ‘positive disruptor.’ I have to say that is one of the biggest compliments.”. The comment also sparked a deeper dialogue on the meaning of equity at work. Below is a portion of that conversation.

FLIK: There’s this big collaboration with your partners and vendors, like FLIK Hospitality, to develop unique diversity and inclusion campaigns at work, which come with both risks and rewards. How do you navigate them?

Jennifer: The one thing I know is, you are a forever student. Self-inventory and self-reflection are needed on a daily basis. When this DEI work first started, the data was all qualitative. We knew there was ROI but didn’t know how to measure it, and for the first time we have the resources and tools necessary.

Coming up with creative campaigns starts with good partners. I approached FLIK to create something meaningful. From Black History Month in February to Mental Health Awareness Month in May, we saw participation in our cafes trend upwards to 70%. It proves inclusion works. It piques interest, people want to know what’s going on, and they want to feel included.

I lean on the entire Flik Team to help guide these conversations based on their expertise. I really hope that more people take on this type of inclusive leadership style.

Scan Here To read the full interview!

Wellness TeamS

TAKE ACTION TO CREATE CHANGE

At every stage of life, Registered Dietitian Nutritionists (RDNs) at Compass Group educate, guide and heal with the power of food, and now they are working to influence the career path itself. In 2021, Compass Group founded the RDN DEI Community Network, a team of cross-sector RDNs that leads efforts to drive diversity, equity and inclusion within the company, the profession, and across the industry.

“I am so inspired by the passion of this team!” said Dan Connolly, RDN and Co-Chair of the RDN Diversity, Equityand Community Network. “Our goals are big and bold – but to change an organization, a profession, and an industry, wemust think big and bold.”

Envision Group VP of Nutrition & Wellness, Deanne Brandstetter, is proud of the network’s commitment to supporting, growing and celebrating the diverse cultures RDNs bring. “It is a journey and we are just getting started!”

This network is committed to:

Encouraging, supporting, and mentoring diverse students pursuing dietetics careers

• Attracting and retaining diverse candidates for Compass Group Dietetic Internships and RDN positions

• Expanding cultural humility in all of our food and nutrition services

“Compass Group has always been a leader and as one of the world’s largest employers of RDNs is in a unique position to influence the dietetics profession,” said Connolly.

The 22-member network is organized into five working committees that focus on retention, recruitment, cultural humility, communications and reporting. The first initiative is a series that recognizes and celebrates diverse dietitians during heritage months, like Asian American & Pacific Islander month in May. Spotlights are featured on the Eat. Live. Do. Well LinkedIn and Instagram platforms, like this one on Touchpoint’s Sweta Sheth, RD, LDN.

“I was born and raised in India and decided to pursue a career in the field of dietetics as I saw people suffering from chronic health conditions. I strongly believe food has the power to make a profound difference in promoting health and quality of life, combining culinary and medical science to use food as a therapeutic medicine.”

Registered Dietitians make it possible for us to care for our people, our culture and our communities through healthy eating and living. “Whether it’s building and celebrating cultural awareness and the connection to food, collaborating with our culinarians to develop delicious recipes, or educating us on the importance of access to healthy food, registered dietitians are an integral part of the Compass Group family,” said Aleshia McMath, Compass Group VP of Diversity, Equity and Inclusion.

Creating Confidence and Connection

The ability to communicate is the foundation of connection, clarity and understanding. Hispanic Americans make up a majority of ESFM’s hourly associate demographic at nearly 45%, with a large portion of that group adopting English as a second language.

ESFM and Eurest’s Diversity, Equity and Inclusion Action Council (DEIAC) recognized the opportunity to help hourly associates feel more confident in their communication abilities. ESFM launched a pilot to provide English as a Second Language (ESL) courses for 130 hourly participants, giving them both self-guided and instructor-led coursework and activities.

Veronica Razo is from Mexico City and was one of ESFM’s first associates to participate. “I really wanted to be able to communicate better and therefore, be better at my job,” said Razo, who oversees floor maintenance at Philips 66 in Houston, Texas.

Nearly 200 associates completed 6,200 hours of learning with Eurest and ESFM. “The pilot helped us confirm our initial assessment of how important it is that we offer English classes to our diverse and dynamic team of associates. This program drove a lot of excitement and interest,” said program lead and DEIAC member, Daisy Mendes. Leaders are working to scale the program nationally, empowering more associates, like Razo, to feel confident as communicators.

Because of this program, I feel more confident. This will hopefully help me achieve my career goals. I feel like I can speak fluently with English speakers now, which means a lot to me.

Our culture is to promote from within, so it is paramount that our associates view FLIK as a place where they can see themselves grow. When someone who was once a dishwasher takes a leadership role, it makes it easier for them to envision a career for life here. You just can’t have enough of those stories.

Scott Davis, FLIK Hospitality CEO

Lighting the Path from Within

To ensure racial equity is established as a core part of FLIK’s culture, a small group of impassioned individuals volunteered to create a path forward for the organization. The Entrepreneurial Council’s mission is to help FLIK invest in the career cycle of Black and Brown employees – from hire to retirement. By embracing racial equity as a pillar of its culture, the company is closing the opportunity gap by intentionally valuing, attracting, retaining, and developing diverse leaders.

“My job is to amplify voices, give Black and Brown associates a chance to shine, get noticed by higher-ups, and gain professional development to grow their careers,” said FLIK Regional Marketing Manager and Council member, Elsie LaCourt.

“Helping team members who look like me, my mom or dad makes me feel like I’m giving back to my community. I’ve been given this opportunity to see things from the corporate side and I can translate that – literally and figuratively. It makes me feel special to have this skill set that I can use beyond my daily responsibilities.”

The independent, executive advisory council supports access to economic opportunities for Black and Brown associates using five key pillars of success:

• Leadership

• Recruiting

• Advancement

• Corporate Social Responsibility

• Communications

The Entrepreneurial Council in Action

The Entrepreneurial Council (EC) challenged associates and guests to reimagine how to observe this important moment in time. Celebrations focused on Black humanity andshowcasing Black wellness traditions through storytelling with food and family. The team reached thousands with a series of blog posts and podcasts discussing topics like rice and the African diaspora, food as medicine, the history of soul food, and interviewing African American Chefs Hall of Fame Joe Randall.

The topic of Black Joy was celebrated throughout the month where voices of FLIK associates defined what it means to them, why it’s important, and how they find Black Joy in their own lives. In collaboration with FLIK’s DIAC, the EC additionally cohosted a powerful panel discussion on code switching and the ways it is experienced by associates.

Meet the Accelerators

FLIK’s Entrepreneurial Council also launched a career-focused program to invest in the growth and development of Black and Brown associates called the EC Accelerator. Black associates with an interest in advancing to positions of leadership are identified and supported on their career path with coaching and mentorship, training and resources, a partner-advocate, and a community of peer support with other Accelerator participants.

Announcing the EC Scholarship

Early recruitment starts with supporting education. Closing opportunity gaps starts with removing economic barriers that prevent today’s students from becoming tomorrow’s leaders. The EC is proud to announce two $5,000 scholarships available to Black students currently attending two-year, four-year, and vocational schools, with a minimum GPA of 2.7.

Erica Lee Vice President of Human Resources

Michael Lemon Corporate Division Chef

Rhonda Blake General Manager & Director of Marketing

Trudy Halliman Food Service Director

Julie Nattis Director of Communications

Black History Month at FLIK

+ The Story of Soul Food

In one of the storytelling blog posts featured during Black History Month, council member Erica Lee, VP of Human Resources, explores Southern cooking and how historical influences were woven into American culture. Foods popularized by America’s Black communities evolved from their origins in slavery to the meals we eat and love today. Soul Food recipes are passed down through the generations, with each region having its own flavors, and represent a mix of 21st century nutrient-dense ingredients and memory-rich favorites that simply taste good.

Scan Here

To learn more about the history.

+ The Culture of Food as Medicine

Council member Rhonda Blake used this forum to debunk the myth that Black people don’t eat healthy. Stemming from the original sin of slavery, there has been a lack of access to fresh produce and other nutritious foods in Black communities. Forefathers shared typical diets before enslavement were made up of fruits, vegetables and ground provisions. Meat was the smallest portion on the plate. This plant-forward way of life is not typically associated with Black American cuisine, but when you look at the roots of the African diaspora, you’ll find many plant-based meals.

Scan Here

To learn more about how food can be medicine.

+ How Black Chefs Shaped American Cuisine

Chef Michael Lemon honors the great cooks who came before him by featuring chefs who made significant impact on Black culture – and American culture. The committee member considers himself part of a new wave of Black chefs determined to safeguard history while lighting the path for future chefs hungry for change.

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Learn more about the influence African American chefs have on our culture.

Creative Recognition Program

Improves Community Culture

Cantata is a nonprofit senior living community helping individuals to live their best lives as they age. Based in Illinois, their campus services include independent living, assisted living and enhanced, long-term care. When Stephen Manno came on board as Morrison Living’s on-site General Manager of Hospitality in 2017, he noticed a disconcerting trend.

Cantata’s nutritional, environmental, housekeeping and nursing teams all depended on each other, yet interactions between these groups were siloed with limited intergenerational and inter-group communication. The result was a staff whose members were serious about their jobs but lacked the higher levels of inclusiveness and open communication found in the most successful healthcare and hospitality organizations.

A diverse hospitality workforce is brought together by a program that encourages recognition and relationships, driving better engagement, retention and satisfaction.

TAKING TEAMWORK TO NEW LEVELS

Stephen and Cantata’s leadership agreed that there was an opportunity for improvement and Stephen leveraged Morrison’s Hospitality Experience program to make it happen. The process began at Showtime, Morrison’s brief all-hands meeting held at every client location before breakfast, lunch and dinner. In addition to providing information necessary for meal service, Showtime offers team members an opportunity to recognize each other for jobs-welldone. The experience was so heartening and successful that it opened the door to a more formal, expanded program.

Established early was a “We’re happy to be here” mode of behavior that includes speaking kindly to one another, remembering to be polite and helpful. Even the simple act of smiling sets the stage for developing better relationships, common ground and mutual respect, just like saying “happy to do it” instead of “you’re welcome.”

“Managers can’t be at all points of service to witness every extraordinary thing this team does,” said Stephen, who also started Morrison’s formal peer-to-peer recognition program. “We need your help to bring these moments of excellence to light.”

Morrison Director of Field Learning, Tom Rummel, noted that language barriers needed to be overcome to encourage better interactions and communication. Even though all team members spoke English many felt more comfortable speaking their first language, most commonly Spanish and Polish. To make it more inclusive, team members were encouraged to type comments in their preferred language into a computer that were then translated into English. The use of this technology helped take teamwork to new levels.

Benita Thompson-Byas, SVP, Thompson Hospitality

Thompson Hospitality funded $1.35 million in college scholarships to deserv ing students in 2021 based on the belief that a lack of resources should never inhibit learning.

As Thompson Hospitality grows, as Compass grows and as our partnership grows, so will our abilities to provide opportunities for students.

Building

A Pipeline of Talent

Recruiting Fair Reaches Minority Students

Eurest

National Accounts hosted its second annual virtual career fair, sending invitations directly to 50 colleges and universities to encourage attendance from Historically Black Colleges and Universities (HBCUs), and institutions serving Hispanic, Indigenous and Asian students. Their goal is to successfully recruit and onboard talented diverse candidates to key salaried and hourly roles.

“Thompson Hospitality and Compass Group have a strong history of serving HBCU clients through our contract services division, as well as building partnerships to present employment opportunities to their students,” said Edie Freeman, Thompson Hospitality Senior Vice President of Human Resources. “Partnering with Eurest National Accounts at the diversity career fair allows us to continue building these relationships and give opportunities to our communities.”

The team used Handshake, a platform that reaches more than 9 million students across the country, to promote the event. Ayanna Cummings, Director of D&I for Eurest National Accounts, sees these career fairs as an opportunity to champion inclusion, create equitable and representative dynamics, and allow the organizational landscape to mirror the population.

“This is a great example of partnership working towards a common goal, fostering a safe space for students to learn about Compass Group careers and feel at home once they are on-boarded as new hires,” Ayanna said.

“It’s working!”

- Students who attended the fair.

“I would definitely do this again! It was a great experience,” said Tatiana, a sophomore at Mercy College and one of many who said it was an enriching opportunity. “I enjoyed having the chance to connect with new people and participate in the case competition, mock interviews and games. I placed second for the case competition! I was truly honored and excited.”

Associates across the Eurest client portfolio -- including Amazon -- volunteered to coach potential candidates, guide the application process and offer “day in the life” shadowing experiences. The virtual format had the added benefit of maximizing attendance of diverse students, offering more convenience than an in-person event while increasing engagement regardless of students’ socioeconomic, demographic, or other accessibility limitations. Admission was available on mobile, desktop, tablet and laptop devices, and for hearing-impaired attendees transcripts, closed captioning and sign language interpretation were available.

CAREER FAIR ACTIVITIES

TESTIMONIES

Judith, Southwestern College

“I enjoyed the fair because it exposed me to an opportunity I was not aware of. The event was well put together and felt like a friendly environment.”

Zahra, Tuskegee University

“The DEI+J Career Fair was a wonderful experience. During my Case Study presentation, I was able to work on my public speaking and networking skills. Connecting with other students was also a highlight of participating.”

Valenteana, University of Illinois Chicago

“The DEI+J Career Fair was a great way to meet people. It allows us to explore learning experiences in real time. We had the chance to talk to professionals and employers who helped us with insights on our career options.”

- Mock Interviews with Eurest National Account volunteers

- Case Competition with topics based on major and career interest

- Resume Critiques to provide constructive feedback and focus on strategy

- Career Shadowing to share the day-in-a-life experience

- Culinary Demo featuring Chef & Nutritionist Eda Martin

Paving the Way for a Brighter Future

in Partnership with Compass Group and Thompson Hospitality

There is a confidence I have in Compass Group with business growth. You will never have to leave the company to take on a new role or explore a new opportunity. There’s always room for growth; that’s the recipe for professional success.

Chef Simone Byron is described as a fierce, driven businesswoman who is a guiding force in her community. The rising star first started cooking at Disney and then grew her career at Compass Group. Today, she mentors other female chefs in the industry and partners with Thompson Hospitality and Compass Group to teach underserved, high-potential high schoolers, giving them the tools – and the pathway – to change the trajectory of their lives through the power of food.

Persistence, passion and knowing how to ask for what she needs are part of Chef Simone’s DNA. She instills these principles in her students and shared that advice as a chef panelist at Compass Group’s 2022 Women in Culinary event honoring female culinarians on International Women’s Day. In the “Leading with Purpose” panel, Chef Simone emphasized the importance of building relationships, which means sharing her time, talent and connections. It also means finding the right mentor who can help young talent navigate their careers.

“Find one mentor and it will change your life. I didn’t know my own self-worth. I didn’t know all I could accomplish. The only reason I am sitting here today is because of Genevieve Stona, the VP of Joint Ventures at Thompson Hospitality,” said Chef Simone. “She taught me that I had skills, the connections and the ability to pave a new way for myself and my community.”

The Women in Culinary program is designed to empower Compass Group female culinarians through dedicated training opportunities, leadership development programs and an annual conference-and-recognition event.

“There is a confidence I have in Compass Group with business growth. You will never have to leave the company to take on a new role or explore a new opportunity. There’s always room for growth,” said Chef Simone. “That is the recipe for professional success.”

And it’s a recipe she shares with students because Chef Simone views foodservice as a pathway out of poverty. Focusing on workforce skill development to help disadvantaged youth thrive in any career, Simone developed the Navigate program

in 2018. She partners with Thompson Hospitality and Compass Group to create internships in client locations, leveraging this connection to pave the way forward and make real change in the lives of young people experiencing socioeconomic disadvantages.

“FLIK has been a blessing to hundreds of kids over the last few years. Kids who were going left completely changed and made a sharp right-hand turn out of their bad situations,” she recalls. “Seeing that let me roll up my sleeves because this partnership is a game changer.”

FLIK CEO Scott Davis whole-heartedly agrees. “The work Chef Simone is doing not only meets the needs of students and is in line with FLIK’s values, but it also supports clients whose own values drive them to invest in their communities by establishing a framework within which they can co-create career opportunities. It truly is a partnership.”

Chef Simone fears inequality will only grow until corporate, private and nonprofit communities work together to overcome disadvantages and disparity. Her goal is to continue to build on her 15-year relationship with Compass Group and Thompson Hospitality to launch the regional Navigate program in all 50 states.

“The 60 high school students who are graduates of the Navigate program have benefited from the laptops we provided to enhance their curriculum,” said Benita ThompsonByas, SVP of Thompson Hospitality. “Technology, as accessible and as advanced as it will become over the next 25 years, will always require resources. It’s my responsibility to ensure that our partnership will continue to provide them.”

Experts say you’re a product of your environment, so together we’re changing the environment.

Navigate Training Overview

Navigate is a unique proprietary program developed by former Compass employee, Title One Teacher, and industry advocate Chef Simone Byron. Graduates of the Navigate program are proven success stories. These students have been hired into equitable and fair paying jobs they otherwise would not have access to. Some received academic scholarships changing their life trajectory for the better, and others point to the confidence they gained to simply stay in school.

Navigate itself is a coordinated curriculum that brings together private-public partnerships. The curriculum is focused on building wrap-around skills such as mentoring and financial advising, while offering students hands-on involvement that is otherwise lacking in their lives.

When students join Navigate and then Compass, they receive more than a job. They receive a career pathway, and their family receives a commitment to help fulfill their dreams, a chance to supersede generational inequity.

The Navigate Internship with FLIK Hospitality at The Coca-Cola Company headquarters.

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ProStart is the Future

For dedicated educators, invested industry partners, proud families and friends, the National ProStart Invitational is the most rewarding event of the year. For the high schoolers who qualify to represent their state in Washington DC, the impact of these competitions is difficult to measure, offering something special for each student individually. Thompson Hospitality and Compass Group sponsored teams from North Carolina and Georgia as they joined 400 other students to put their culinary and restaurant management skills to the test, competing for scholarships.

“The only thing I’m definite of is that ProStart changes lives for the better,” says Navigate founder, Chef Simone Byron, who helped guide this student journey. “The program builds character, exemplifies the power of teamwork and promotes self-confidence in young people.”

ProStart® is a nationwide, two-year high school program that reaches approximately 130,000 students in more than 1,700 high schools across all 50 states. The industrydriven curriculum provides real-life experience opportunities, builds practical skills and a foundation that will last a lifetime.

From the Kitchen to the Community

HOW CANTEEN PARTNERS WITH AMIKIDS TO HELP UNDERSERVED YOUTH

Tired of seeing the same kids repeatedly walk into his courtroom, Judge Frank Orlando decided enough was enough. He knew sending these children to a reform school wasn’t the right solution based on his experience as a camp counselor and teacher. With help from his friend, Bob Rosof, Judge Orlando began sending re-offenders to the Florida Atlantic Ocean Institute (FAOSI) where they worked and were rewarded for good behavior. That was 50 years ago. Today, the program Judge Orlando started has since grown from the Associated Marine Institute (AMI) to AMIkids.

Reaching over 150,000 youth and family members, AMIKids is a non-profit whose goal is to help youth develop into responsible and productive citizens.

“[Our] services range from prevention and day treatment to residential programming. Each year around 5,000 youth who have been involved with, or are at risk of entering, the justice system are provided educational and behavioral services through our evidence-based, AMIkids Personal Growth Model® or service coordination to meet their individualized needs and goals.”

Canteen works with AMIkids each year with the help of associates Beth Rainey and Sandy Goodson who both sit on the AMIkids White Pines Board. Across Canteen, team members have been able to do amazing things:

• Teach culinary skills through Chef mentorships

• Mentor on interview and resume skills

• Sponsor a Stir-Fry Challenge at AMIkids bi-annual challenge event

• Partner with the White Pines location food trailer to cater events, fundraisers, and festivals

• Provide field trips to sports games and NASCAR races

• Develop Made with Love – The AMIkids Cookbook

Every year, Canteen and AMIkids create a cookbook filled with recipes by Canteen chefs, team members, and the AMIkids team. Over the past year, Canteen has raised over $56,000 for AMIkids White Pines.

Multi-Billion Dollar Commitment to Shared Prosperity

The Greater Washington Partnership held a historic event at Howard University, March 2022, to foster unity, drive transformational change and advance economic growth for all. Featuring Vice President Kamala Harris, U.S. Secretary of Commerce Gina Raimondo, and U.S. Small Business Administration Administrator Isabella Guzman, the event served as a celebration for the commitment of $4.7 billion towards collective efforts to support underrepresented communities and Minority Business Enterprises (MBEs) in the Capital Region.

The $4.7 billion includes major investments from more than 25 organizations, including Thompson Hospitality, to make a lasting impact. “This kind of commitment will have a multiplier effect. It will change lives and communities,” said Benita Thompson-Byas. “I understand firsthand the importance of working with diverse suppliers. It closes the racial equity gap, and it helps to build generational wealth.”

These transformational efforts will be directed in three ways:

Supplier Diversity: $2.6 billion will go toward procurement spending with diverse suppliers and Minority Business Enterprises (MBEs), with a priority to spend with Black- and Latinx-owned businesses. This effort meets critical business needs and addresses systemic inequities that have created barriers to growth for these groups.

Racial Equity: $1.5 billion will target wealth-building opportunities in underrepresented communities, such as direct corporate investments in affordable housing and community organizations that are leading place-based equity initiatives.

Access to Capital: $619 million will support financial investments to local Community Development Financial Institutions (CDFIs) and Minority Depository Institutions (MDIs).CDFIs and MDIs provide access to capital to underrepresented populations in the form of loans and strategic financing to create economic opportunity.

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To learn more information about this historic effort.

Systemic change cannot happen overnight and cannot happen alone. We believe the region that is the most inclusive will grow the fastest and lead the economy of the future.

A Fresh Way to Recruit

When produce is putting on its best display of the year, a farmer’s market collaboration is a great opportunity to get chefs out of the kitchen - and potentially welcome new ones in. In partnership with Mayo Clinic in Minnesota, Morrison Healthcare used this seasonal opportunity to meet people in the community who might also be job seekers. Everything in Morrison’s chef demo was grown by local market vendors and throughout August the team created items that let those ingredients shine like heirloom tomato salad, bruschetta featuring local bread, salsa fresca, and veggie ceviche.

Great food brings people together and creates a sense of connection. The Morrison Healthcare team was ready to get to know attendees and answer any questions they may have about employment, inviting everyone to make a difference in the lives of people, communities and themselves.

SSC COMMUNITY ENGAGEMENT EFFORT

Investing in Minority Law Enforcement Officers

The culture of fostering education and training has been at the foundation of SSC’s success since its inception just over 50 years ago. After the national unrest that followed the death of George Floyd, a Black man killed in police custody, the leadership team discussed how to most directly impact the communities served and decided to start a fund for law enforcement scholarships that supports education and training for minorities who are current officers or beginning their education and careers.

Last year, SSC awarded $10,000 in scholarships to individuals who already made positive impacts in their communities. Preparing for future applications, SSC partners with local police departments across the country to promote the scholarship opportunities and encourage more officers to apply.

Meet the 2021 Scholarship Recipients

Zecharius Newton has a desire to diversify the police force. “Growing up, I didn’t see a lot of people that were my color in law enforcement. I want to change the perception of law enforcement so that you see a more diverse field.” Zecharius is currently studying Criminal Justice at Herzing University and after graduation plans to be a Parole Officer, using his training to help people get back on their feet and turn their life around after previous convictions.

Helen Brown was personally sought out by the County Sheriff to join his team after she started a nonprofit organization, No More Tears, which focused on helping victims and families of human trafficking. Transitioning from her role in finance, Helen joined the force in 2016 as a Human Trafficking Coordinator and worked as a Sex Offender Registry Investigator for the last two years. Now Helen is learning to effectively educate law enforcement and civilians on how to best help support victims of human trafficking and their families.

Jonathan Ikponmwosa Agho was born in Nigeria and said it was the underfunded and corrupt police within the country that made him eager to use his opportunities in the United States to give back to the community and be a role model for other Black males. “I have seen how law enforcement can help people, and I have seen how they may also fail people.” Because of these observations, he is motivated to create positive changes in the field after graduation from Clemson University with a degree in Political Science & Sociology.

Blossoming Careers in Horticultural

The science of producing and commercializing edible fruits, vegetables and flowers is serving as a way to prepare students with disabilities for competitive employment through The HOPS Project. The twosemester training program is supported by Texas A&M’s Agrilife department, SSC Grounds team and the Horticulture Options in Plant Science program.

After receiving the necessary skills, students have the option to become certified on state and national levels. Students in the program worked with the SSC team in multiple facets of the grounds program, further advancing their skills in horticulture and experience in the workplace.

The SSC Grounds management team enjoys this opportunity to support hardworking students and appreciates the great contribution they make.

Supporting Diversity Initiatives at Richland School District Two

$50,000 in Scholarships to NAACP in Dallas

SSC Services for Education and the NAACP have together awarded scholarships to top young scholars in the Dallas community. Each year, four local students are awarded $2,500 in merit-based scholarships for excellence in academics, character and community service, totaling $50,000 since 2019.

“It is core to our mission to support the communities where we operate. We’re honored to help make a lasting impact inside and outside of the local schools and campuses we serve. We will continue to support Dallas communities and look forward to seeing the great accomplishments this year’s class achieves in the future,” said Seth Ferriell, CEO SSC Services for Education.

SSC also offers summer job opportunities through the Dr. Emmett Conrad Leadership Program. The program provides high-caliber college students with careerbuilding summer employment, character-building education, and community service projects.

To support their client’s strategic recruitment and retention of minority male teachers, SSC Services for Education donates $15,000 every year. Richland School District Two in Columbia, South Carolina, boasts a diverse population of nearly 28,000 students where more than 80% are minorities, according to the 2020-2021 Annual Report.

The nationally recognized school district and SSC have a shared passion for diversity and actively work to ensure these students see strong minority members leading in their classrooms.

Richland Two exceeds this average with 6% of teachers in the district being minority male educators, however they continue to pursue increased diversity to best serve the students within the district with their Premier 100 Initiative.

“Strong education helps build strong communities. We are thankful for the daily opportunity to support the communities in which we work and live” Vallen Emery, Eastern Division Vice President, SSC.

All minority male educators receive financial incentives when hired and each time they renew their contracts with the district. The remaining funds are used for future hires, recruiting events, and the spring Premier 100 Conference. Through this partnership and intentional focus, SSC hopes to see more men of color become teachers, mentors and role models for students.

Dreams Are Within

“People say it’s all about business, but really it’s all about relationships,” says Syncere Zelary, one of the many InReach participants who dispels the myth that people with disabilities can’t hold a job. Affectionately known as the ‘little non-profit that could,’ InReach pairs adults with intellectual and developmental disabilities with job opportunities.

“This is a phenomenal partnership of a community-based organization and three corporations working together to support the needs of our associates, our clients and our business, all while doing the right thing,” says Genevieve Stona, VP of Thompson Hospitality Joint Ventures.

Thompson Hospitality introduced InReach to Compass Group in 2017 and have since worked together to fill vacant positions in the Charlotte area at Joint Venture accounts, client locations operated by the Thompson Hospitality and Compass Group partnership.

Today, they all call it a homerun. Highly motivated individuals who want to work, want to be engaged and who are excited for this opportunity are placed in roles where they can add value. Each assignment comes with an InReach job coach who accompanies them on site for the first two weeks to make sure they understand the expectations and rules of the position.

“I don’t think people want to stereotype, but they do,” says Robin Garcia, Program Manager for InReach. “We advocate for these individuals with disabilities to live life the way they want to live, whether that’s working or even living on their own. Without these partnerships, our people often get overlooked.”

“I try to be proud of myself every single day,” says Syncere who won a HERO Award for his support of chefs back of house and great service front of house. “I love working alongside businesspeople and building connections here. For me, it’s not just a job, it’s a career.”

The impact is positive, both for Syncere, and the entire environment. TIAA guests talk about his smile and how he makes everyone feel at home. The client sees this as a longterm avenue to support their community.

“Our guests recognize the shepherding partnership that Compass Group and Eurest provides to the InReach Team Members,” says Eurest Chef Glenn Batten, who is the onsite single point of contact at TIAA. “They see our associates working together as a team, as a family who teaches life skills through mentoring at work that cultivates personal growth.” And the mentoring InReach offers is also critical for success, helping to ensure their placements understand not only how to do the job, but also how the overall company works.

“I have fun working with the coffee and communicating with people. It’s a really important job because everyone loves their coffee,” says InReach participant Zipporah Foodman, who coworkers--like Syncere--call Zippy.

“InReach and Compass have changed me, I’ve grown a lot.”

With partnerships in place at Compass One, Morrison Healthcare, Eurest and Canteen locations, InReach hopes to grow and be top of mind as a resource to fill more empty positions in the area.

If you’re considering it, Chef Glenn would say do it. “Teach, mentor and embrace InReach! Have a plan for their duties, spend several days of intensive training and after that, you need limited follow-up for those duties and daily communication.” Plus, Syncere and Zippy both radiate a positivity that is infectious. Who doesn’t want that as part of their workday?

Welcome to Hugs Café

Dedicated to providing meaningful training and competitively paid employment for adults with intellectual and developmental disabilities, Hugs Café offers a place of hope, understanding, grace, and success to recognize individuals for their abilities and talents.

Michele Miller, Eurest Chef Manager at Ally Financial in Texas, volunteers in the non-profit’s commercial kitchen to teach weekly life skills classes through culinary exploration. The kitchen is set up to alleviate the physical barriers so that students have access to all equipment.

“I enjoy seeing the looks on the students’ faces when they are learning various skills and the sense of accomplishment they have when they pass their exam knowing I had a little part in helping them succeed. Also, like the name “Hugs,” there are always plenty to go around here!”

During class, students are given a recipe they make together to learn culinary and safety skills in preparation for a food handlers exam. The students who work at Hug’s Café complete all their tasks with a big smile - from prep and cooking to serving and cleaning. Many have received their food handler’s certificates and work at area restaurants thanks to the program.

It’s super important to create opportunities for everyone around you, and especially for women. We will only see change if we continue to pay it forward.

Chris Kowalewski, Chief Growth Officer

Investing in the Women of Restaurant Associates

Being identified as a high potential employee is one of the greatest compliments. Receiving guidance and resources to accelerate advancement is a career-changing gift. Leaders at Restaurant Associates (R/A) partner with aspirational women culinary frontline associates to foster a more genderinclusive community as part of the new training platform called APT, Aptitude • Potential • Training.

Ten APT associates were paired with a coach and their Executive Chef for culinary knowledge, guidance through the program and support to build a career at R/A. Hands-on and online training includes leadership development, menu creation, cost management and quality assurance, and culminates in a capstone project presented at Executive Leadership tasting events in NYC and DC. The female culinarians and coaches spent two days prepping for the event, attending a welcome reception and serving three courses to the panel where presentation training was put to the test.

“The women that we’re elevating and the women who are showing up are coming together. We couldn’t have imagined how wonderful it’s turning out and where it has potential to grow,” Robin Cerrati, VP Human Resources.

The panel was incredibly impressed with the talent, concepts and presentations. Through the APT program, R/A makes a clear commitment to foster diversity, equity, including and belonging, looking forward to many more years of nurturing talent and promoting awareness of talented frontline women in culinary.

Each APT associate was responsible for creating, prepping, preparing and serving 3 courses to the executive leadership tasting panel.

Scan Here to Watch The final tasting of the of APT Program.

AGAME

CHANGER

With a focus on internal growth and retention, the Women in Culinary Program launched in 2019 to empower our female culinarians for the future. Some of the most talented chefs in the company are identified to participate in the wrap-around series which includes exposure to executive and culinary leaders within Compass, development and recognition opportunities, and an annual chef challenge. It’s all part of the commitment to growing our organization by embracing women and honoring their talents. This platform was created to cultivate leaders, allowing these rising stars to see the career path ahead of them and become positive role models for others.

Scan Here To view the Women In Culinary Challenge Video

Scan Here To Read More about the Challengers

Fourteen chefs from across the country, and across the Compass family of businesses, gathered on International Women’s Day in March to meet with industry leaders, learn about the latest food trends from supply partners and compete in a chef challenge. Special thanks to our Supplier Partners that made this event possible: McCormick, Rich’s, Milano’s Cheese, and Kellogg’s.

Over the two-day program, chefs heard from Compass Group Chief People Officer Cindy Noble and Chief Growth Officer Chris Kowalewski, took part in a training session, and interacted with a panel of culinary leaders featured here. SVP Chef-Innovator Einav Gefen, Restaurant Associates; VP of Culinary Development & Supplier Diversity Allison Trinkle, Chartwells Higher Education; Chef and Consultant Simone Byron, Navigate; Vice President Culinary Jennifer Cox, Levy; Aleisha McMath, Vice President DEI.

Crowned the Queen of Culinary

Women in Culinary Chef Challenge 2022 winner, Shornalee Banerjee, has an inspiring story to tell after overcoming unique challenges with positivity, grace and success. Born and raised in Mumbai, India she was asked to leave culinary school because of a minor birth defect on her right hand. Rather than accept defeat, this experience fueled her determination. Since then, her career has spanned across 2 continents and today she shines as a Sous Chef with FLIK, Compass Group at FreddieMac. Shorna shares her story with us.

“Food is universal. We can use our life experiences to create a company where we are all different yet fit perfectly like pieces in a puzzle. Each piece coming together is what makes Compass successful!”

When you accepted the award, you told a moving story about being bullied as a child. How did that ultimately define your outlook on life?

On my first day of school, the kids were cruel because of my birth defect, they laughed and stared at me. I went home upset and asked my Grandma, “Why couldn’t I have the same hands as everyone else?” I simply did not understand why missing a few fingers was such a big deal to others.

She said, “God had a major oops moment when He made you. He decided you are a masterpiece but it was too late to add any fingers on the right hand. To make it up to you, He decided to give you the best parents to take care of you, the best family to love you, and the best people to be your friends. You are special!”

This incident as a child shaped my outlook towards everything. My grandma’s positive spin on my birth defect gave me the courage to face unkindness with confidence. My family’s unwavering support in my formative years has made me the outgoing, confident and the ready-to-take-on-the-world person I am today. I consciously choose to see the positive and not give anyone else the power to define me.

I share my “shortcomings” to inspire and empower others with my story so they are able to shine and be their best self in spite of whatever they think is holding them back.

You have a Kind Kitchen philosophy, believing that mindfulness goes a long way in retaining talent and inspiring innovation. How do we make sure all kitchens are kind?

Here is my “Call to Action” to all Chefs out there: Let us make our kitchens approachable, welcoming, considerate and more kind. We can build and develop compassion and acceptance. Step by little step, let’s make an impact in changing a stereotypical kitchen into a modern one. A place where no one is afraid to be the minority, where everyone embraces diversity and builds on the team’s unique abilities to deliver culinary masterpieces that win over the World.

How do you feel about being a woman in a male-dominated industry?

I stand here proudly as a female Chef - proud of my heritage, proud of who I am and who I will become. I am proud of what women have achieved in our industry and what’s next as we work to be more open, inclusive, and represented as part of the mainstream.

In my opinion, what gives women a unique advantage in this profession is our natural ability to be nurturing. In creating every culinary masterpiece, it’s always our innate caring and attention to detail that guides us through the process.

How did attending the Women in Culinary event and winning the Chef Challenge impact you?

This contest’ s most rewarding aspect was meeting the extraordinary Women (and Men) of Compass! I came into the challenge with an open mind. After reading the incredibly amazing biographies of the other women, I will admit I was a bit intimidated. I decided no matter what, I would do my best and have fun with it.

I did not expect to win, so it was a pleasant surprise when I did. This contest in many ways has helped me validate my self-worth. It has encouraged me in my personal journey of acknowledging my strengths, progress and efforts.

I was taught from an early age to do everything wholeheartedly, give it your best and don’t worry about the rewards. Once you accept that everything becomes so much easier.

This event left me feeling empowered, accepted and included!

When it comes to diversity, equity and inclusion, how do you see chefs and food playing a role in bringing people together and connecting communities?

Being a part of the extensive, diverse Asian community fills me with immense pride and joy. We are a hardworking, conscientious group of immigrants. Our culture truly believes education, hard work and persistence can help you achieve your “own American Dream.” We need to look deeper beyond our outward appearances. We should not limit our understanding of others by just what we see with our eyes.

Women in culinary are much more capable than what we are credited for. Even though I don’t look the part, I definitely cook the part! In my initial years as a young Asian female chef, I was not taken as seriously as my white male counterparts. All we need is a chance. The playing field is not even but we are resilient, patient and persistent enough to change the narrative.

Elevate Everyday Engagement

The team at Café Elevate is in a unique position: an all-female staff. On average, 25% of professional chefs are female but here, 100% of both front-of-house and back-of-house positions are filled by women. From the clients to the customers, everyone benefits.

“VariSpace Las Colinas is excited to recognize the all-female culinary team at Cafe Elevate. It’s wonderful to see a group of women leading and excelling in a male-dominated industry,” said client Jeana Keyes, Community Manager. “The ladies enhance the tenant experience and elevate everyday engagement. Our VariSpace culture is highly impacted by all onsite vendors and we would not have the same energy without the Café Elevate team.”

Operated by Eurest, they created an “open-door” communication policy across the counter. Guests like knowing they can share stories of parenthood and work-life balance that are received with empathy and understanding.

“I’ve witnessed these ladies develop quick relationships with café patrons that have truly impacted their experience,” said Ashley Blair, Eurest General Manager. “This team has taught me that a female presence in the culinary industry is needed now more than ever.”

The level of service and engagement is truly elevated by this dynamic.

Food Management Chefs to Watch

Chef Liberty Rodgers

A whirlwind career path within the hospitality industry has led Executive Chef with Chartwells K12 Liberty Rodgers at Pembroke Pines (Fla.) Charter Schools to a whole new culinary world, where she’s also taking on a leadership role in Compass Group’s efforts toward inclusivity and diversity. As part of Food Management’s Chefs to Watch series, Tara Fitzpatrick interviewed Rodgers about building on her culinary experience to reach new heights in serving kids in the community and colleagues across Compass.

Chef Rodgers learned the basics—knife skills, prep, working a line—at a small vegetarian café. Later at Cheesecake Factory, Rodgers got a dose of high volume and a super-fast pace. Then at an underwater restaurant she soaked up all the hospitality magic of Disney World with customer service, attention to detail and a staff that’s completely focused on the guest experience. And finally, she tells us about a project she’s especially proud of: The Compass Education Diversity Inclusion Action Council where she can share the importance of listening with empathy and making sure people feel heard.

Empowering Women to Get to the Top

Women make up nearly two-thirds of the foodservice industry’s workforce, however more men are in management and executive positions. CulinArt’s Round the Table Zoomcast series shows how women in CulinArt management positions empower and promote hope across the sector in an effort to achieve leadership balance.

ALI BERNARDI, VP Marketing and Brand Strategy: “The team we have built is very diverse. We listen to one another. I always say you come to the table and whoever you’re sitting with, we’re all different but we’re at that table for a reason. Every perspective is necessary. I see that in the team I work with every day. We’re not together anymore because we’re all working remotely but I feel like we are closer than we ever were.”

MEGHAN LAMBERT-JACKSON, Director of Dining Services, Archer School for Girls, Los Angeles: “I try to create the environment I wanted when I was working my way up in the industry. I always give all the people who work with me an opportunity to share their opinions openly, giving them the power to feel like they can make a difference.”

ALISON RAINIS, Chef Manager, Mount Saint Joseph Academy, Flourtown, Pa.: “It’s really important to celebrate each other’s accomplishments. It’s easy to get lost in the competition, but it’s more empowering to come together and celebrate our collective achievements. It means that as a team, we are getting something done.”

HEATHER MCQUAID, Regional Executive Chef: “I reach out to people and ask, “What’s your five-year plan? Where do you see yourself, and how can I help you get there?” That’s what my old manager did with me. She gave me more and more. Just when I thought I couldn’t handle it, I achieved more and more. I didn’t realize it at the time, but she gave me an arsenal of tools to help managers deal with tough situations in their account.”

Scan Here To Watch the round table episode.

Women in Trades

THE APPRENTICESHIP PROGRAM

Electrician, HVAC technician, Plumber - when it comes to the trades workforce only 5% of these jobs are held by women. According to Women in Facilities Management, men outnumber women nine-to-one in leadership roles. SSC believes in diversifying the facilities management field and encouraging women to pursue their passion for trade work.

SSC’s Apprenticeship Program allows associates to work in trades positions while completing the necessary education and training to get licensed. The program is a four-year combination of on-the-job training and curriculum-based education specific to each field of choice.

MEET THE TEAM

Shanna Graham is in her first year of the apprenticeship program as an HVAC Apprentice. Her interest in trades started when she was young, watching her father in his career as a journeyman electrician. She decided to pursue HVAC because of its expansive program opportunities. Shanna doesn’t let being a minority in the field hold her back. Her biggest piece of advice to women interested in pursuing a career in the trades is to be persistent: “There’s going to be the initial ‘Oh, there’s a girl in the shop’ shock at first. After a few weeks, that blows over.”

Dora Lara, who has been with SSC for 10 years, is now a first-year Plumbing Apprentice. She echoed similar sentiments. When it comes to entering the facilities industry, she emphasized standing strong is most important. “It can be intimidating to enter a field where you usually only see men working, but women shouldn’t be intimidated. Just go for it.”

Bailey Mclaughlin is an HVAC Project Manager and a fourth-year apprentice with SSC. She shared that while there are challenges being young and female in the industry, it is important to keep in mind that not everyone has to be “for you” to be successful. “It only takes you. When you are good at what you do and enjoy it, that is when you will really excel.”

Scan Here To Watch the full video

Life-Saving Care

The softly spoken but fiercely focused Gloria Pinaud is Crothall Healthcare’s National GEM of the Year and Compass Hero after the High-Profile Housekeeper was credited with saving a patient’s life.

Gloria, who is also a certified nursing assistant, knows her role with Crothall is to clean patients’ rooms but on many days feels her calling is to help care for the patients. It’s a good thing she does. One patient, who turned out to have a brain bleed, was asking for help. Gloria stepped in to alert nurses that the condition appeared urgent and helped contact the family. The Rapid Response Team life-flighted the patient to the Texas Medical Center.

Gloria, who originated from Peru 20 years ago, basically saved the patient’s life and was recognized for her courageous act. The hospital gave Gloria a Safety Hero award, she was featured on Memorial Hermann’s “Frontline Heroes” video at a black-tie gala event, and the hospital CEO presented her with a special “Recognizing Excellence” coin.

SPREADING INCLUSION

Pottstown Hospital is serious about tackling issues of discrimination. It was quite an honor when the hospital’s CEO asked Morrison Healthcare’s Monica Smith to co-chair a Diversity and Inclusion Committee alongside him. After 42 years in foodservice at the hospital, Monica received the GEM Inclusion Excellence Individual Award that recognizes extraordinary achievements of top performers who celebrate others who bring their whole selves to work. The CEO shared, “Monica has brought a great deal of insight and personal experience to the committee. Her presence has helped others join the committee or be brave enough to share their challenges.” Monica has always helped spread inclusion throughout the hospital, caring deeply for her patients and the people around her.

I get a really good feeling when I am able to care for the patients properly.

to provide them with care but to be a great representative of the company.

Together, we have made a transformational impact on the many communities we serve . Whether that be client or student communities, our employee communities, or minority- and women-owned businesses that have been able to reach a wider market because of Compass Group and Thompson Hospitality’s commitment to intentionally value diverse partnerships.

CREATING A BRIDGE ACROSS CULTURES

Food is a powerful way to promote both diversity and inclusion as it offers people a glimpse into unfamiliar cultures. For many, meals offer meaning that extends well beyond nourishment - it’s comfort, it’s celebration, it’s family. In March, during Women’s History Month, we featured two female teams in a virtual Teaching Kitchen event and asked, “Where did your passion for food come from?” Each of the Chefs and RDs responded with fond memories of sharing the kitchen with a family member, experiences that ultimately guided them to careers doing what they love.

The main goal of Compass Group’s Teaching Kitchen is to expand food, culinary and nutrition literacy in a collaborative and team-building environment. Engaging with onsite culinary and registered dietitians virtually, or in person, creates an enjoyable program that measures its success in the ability to educate students on planning, cooking and eating better and more healthful meals at home. The benefits of this program include improved employee productivity, creativity, morale, team spirit and engagement with client wellness initiatives. Additionally, participants in teaching kitchencourseshave reported an increased frequency of cooking at home,reduction of mealtime stress and more appreciation of world cuisines and cultures.

“Something magical happens in the Teaching Kitchen! It has become a bridge for our culinary and nutrition experts to connect with our customers and a place for them to share not only their expertise but also a platform that encourages learning from each other,” Teaching Kitchen Program Manager, Aliza Mason, RDN.

In the following stories you will see how Compass teams share the history behind the food, using this program as a connection point between where we come from and how we can celebrate flavors of diversity in the Teaching Kitchen.

Linking Culture and Community

With Teaching Kitchen

Manager-Chef Alexandra Duncombe of Northwestern University Dining demonstrates proper chopping techniques at teaching kitchen event for Delta Sigma Theta sorority sisters.

Delta Sigma Theta Sorority, Inc., the largest African American Greek-letter sorority in the world, teamed up with Chartwells Higher Ed dining at Northwestern University to create a memorable Teaching Kitchen event. NU ManagerChef Alexandra Duncombe created an African-Caribbean inspired menu that had all thirty sorority sisters in the kitchen chopping, stirring, cooking and baking. Chef Alex even tied in some best practices for eating healthy on a budget, a lesson every college student can use.

The Taste of Africa is a Teaching Kitchen event hosted every year by Chartwells Higher Ed and Oakland University. This year the Center for Multicultural Initiatives decided to make the event virtual, and therefore more accessible. In the past, only a smaller group of 10-12 people could participate in the onsite kitchen, but by taking it online they were able to reach 100s of participants!

Teaching Kitchen is not only an amazing platform to showcase international cuisine but also a great way to teach students new culinary techniques.

Every month students at Frostburg Dining are introduced to new foods and culinary techniques they normally wouldn’t have as part of their college experience. Recently, Chef George Giles instructed a class on Pad Thai and what made preparing this dish special was his use of locally available items as a substitution for specialty ingredients often only available in larger metro areas.

“The Teaching Kitchen is one of the students’ favorite events and the best part of my job!” says Megan Partacz, Registered Dietitian at the University of Memphis.“Teaching Kitchen is not only an amazing platform to showcase international cuisine but also a great way to teach students new culinary techniques.”

“Party it Up, Pasta from Scratch,” students are learning how simple it can be to make their own pasta dough.

Vietnamese Fresh Spring Rolls is a unique dish that many University of Memphis students haven’t ever tried before let alone actually rolled themselves. In this class, students get the full immersion into Vietnamese culture by utilizing fresh staple ingredients such as Thai basil, mint, and thin rice noodles. Megan recalls a spring roll making class she did in 2019 where she asked the participants if they had ever had fresh Thai basil or mint before. She was shocked when almost all of the students shook their heads “No.” So she stopped the lesson and walked around the room with the jar of mint and basil and let everyone have a piece to smell and taste. She can remember the looks on their faces and how everyone just lit up with a smile at the smell of those fresh herbs. “I knew at that moment that TK was an incredible vehicle for exploring new flavors and ingredients.”

The sushi class educates students on the different types available, including Sashimi, Nigiri, and Maki, and the difference between what is served here in the States versus the traditional sushi in Japan. Students even get to practice making their own rolls.

During the lesson “Party it Up, Pasta from Scratch,” students learn how simple it can be to make their own pasta dough. They get to practice making some of their favorite shapes like bowties, linguini and orecchiette. Pairing it with a homemade marinara sauce, it’s a nice departure from the typical jarred sauce found in everyone’s dorm room.

Celebrating a World of Flavors with Chartwells K12

Eating school meals is often the first time a child will get to taste and learn about foods from outside their family’s recipes or traditional cultural dishes. Today, kids are actively seeking new ethnic flavors from around the world, making the power of food and connection even more important, as students create deeper bonds and share more of themselves with classmates and friends through food.

At Duval County Public Schools in Florida, the team highlighted several cuisines from around the world as part of this year’s National Nutrition Month theme: Celebrating a World of Flavors. They raised awareness about how students can incorporate globally inspired flavors and ingredients as part of a well-balanced, flavorful eating pattern.

Eating school meals is often the first time a child will get to taste and learn about foods from outside their family’s recipes or traditional cultural dishes. Today, kids are actively seeking new ethnic flavors from around the world, making the power of food and connection even more important, as students create deeper bonds and share more of themselves with classmates and friends through food.

Diversity Teaching Kitchens

In partnership with the Business Resource Group African Americans in Motion, the FLIK team hosted a virtual class with a nutritional focus on low-sodium and plant-forward cuisine. Led by FLIK’s Registered Dietitian Danielle Cushing, the group made Hoppin’ John Stuffed Peppers with a Red Pepper Sauce.

As a means of preventative culinary medicine, custom educational programs that target health disparities among diverse cultural groups were designed to provide nutritional awareness and culinary instruction from FLIK Hospitality and the Health Care Services Corporation (HCSC) Corporate Wellness team. This unique approach to the Teaching Kitchen curriculum offers education from a broad and diverse culinary perspective instead of simply teaching through culinary traditions that can often be Western or European focused. The goal was to reach a broader audience and encourage participation in future wellness programming.

Nutrition Education is often seen through the lens of a European-style diet with food groups separated on the plate, which can send the message that if you are not eating this way then what you are eating isn’t healthy. The FLIK team reconciled that message by partnering with the Asian American Business Resource Group to teach a “You Choose the Vegetables” fried rice class. The recipe is a great way to reduce waste by using up leftovers and extra produce, get a daily dose of vegetables, and celebrate a delicious cultural diet.

The custom Business Resource Group partner programs resulted in higher overall participation rates when compared to standard Teaching Kitchens or Lunch & Learns offered in the past.

Scan Here To watch the awareness videos.

Livestream Teaching Kitchen Classes

Spotlight Women RD & Chef Teams

In honor of Women’s History Month and National Nutrition Month, both in March, female-led Compass teams hosted virtual classes to teach the how and why of quick, lowmaintenance recipes made with seasonal, nutrient-dense ingredients. It’s all part of year-round programming focused on inspiring, retaining and developing women in culinary with an opportunity to provide food and nutrition education that is relevant, evidence-based and approachable.

Made available via livestream and on-demand, Chefs and Registered Dietitians are paired together to share their expertise and elevate the understanding of how food has the power to impact both mental and physical wellbeing, empowering guests nationwide to eat, cook, move, and think more healthfully.

Class instructors Chef Bridget Mooney and RD Petra Rack, part of the Levy team charged with fueling the bodies of Northwestern University athletes, showed participants how to prepare Citrus Peanut Zoodle Salad - a delicious way to eat the rainbow and get a variety of nutrients all on one plate.

Eurest’s Chef Barbara Stoner and Registered Dietitian Leah Gayowski featured their Garbanzo Bean Crepes with Wild Mushroom Ragout & Beet Hummus recipe. Both are advocates of garbanzo beans, or chickpeas, as a great source of protein that is also high in fiber, with the juice or aquafaba serving as a nutrient dense substitute for water.

“There are so many ways to support other women in the industry, including monthly networking calls, buying from women-owned businesses and being the best role model possible regardless of your position,” the Chef-RD team said.

Scan Here

To watch these on-demand challenges.

Teaching Kitchens Celebrate Stony Brook University’s Culture

The CulinArt dining services team at Stony Brook University (SBU) in Stony Brook N.Y., makes frequent use of the Teaching Kitchen educational platform to celebrate cultures and heritages, blend diversity with culinary education, and spotlight the culture or heritage of both guest instructors and onsite chefs.

CulinArt’s onsite registered dietitian Laura Martorano, MS, RD, CDN, takes the lead in staging every Teaching Kitchen event. She works closely with SBU’s campus dining marketing team to curate the curriculum of each Teaching Kitchen session to coincide with activities related to cultural celebrations such as Black History Month and Hispanic Heritage Month. “When I book a celebrity chef for these events,” says Angela Agnello, Senior Director of Marketing and Communications for the SBU Faculty Student Association, “I have the chefs do a Teaching Kitchen as part of the program.”

For example, Chef Jet Tila hosted a Teaching Kitchen where he demonstrated the art of rolling spring rolls. ProTip: place the shrimp last to feature them prominently and to make it really tight, thermalize or heat the wrap in hot water for “two seconds—not three!” He also explained the concept of “carryover cooking,” which stops the active cooking process and lets retained heat do the rest.

CulinArt staff also lead Teaching Kitchens, including the themes that focus on world cultures. Chef Kevin Kenny, one of seven executive chefs at SBU, and Operations Controller Nidhi Nandwani, applied their expertise in helping the university celebrate Diwali, a national holiday in India and other countries known as the “Festival of Lights.” In separate events, Chef Kenny made Saag Paneer while Nandwani prepared Aloo Tikki. SBU dining services also featured lavish Diwali meals across campus throughout the first week of November.

Good Troublemakers

To civil rights leader and Georgia Congressman John Lewis, the recipe for advancing social change was a mix of activism, “good trouble, necessary trouble,” community, legislative partnerships and, importantly, optimism.

And the optimism of Lewis’ life and legacy was on full display at the inaugural celebration of the John and Lillian Miles Lewis Foundation, held on May 17, 2022, which would have been Lewis’ 82nd birthday.

The foundation works to “ensure that future generations have the tools and support to create their own Good Trouble.” Compass Group and Thompson Hospitality were honored to be a ‘Bridge Builder’ sponsor of the gala that brought together luminaries from the civil rights community including business leaders, politicians, celebrities and admirers to forge partnerships around the theme of uniting for the common good.

It’s a theme Compass Group and Thompson Hospitality believe in too. As the country’s largest foodservice, hospitality and support services provider and the largest minority-owned foodservice provider, this 25-year-partnership gives diverse suppliers access to a wider network for business growth, associates more opportunities for professional growth, and communities more inclusive experiences to enjoy.

The John and Lillian Miles Lewis legacy of reimagining society and creating transformational impact continues to be an inspiration.

from the Diversity Library time

All associates and their children were invited to gather around for DiversityStorytime, a series first launched by one of Restaurant Associates’ premier corporate dining accounts. In honor of each heritage month, a guest reader shared a children’s story about diversity and inclusion on a live webinar, including CEO Ed Brown who read, “All Are Welcome,” the #1 New York Times bestselling picture book by Alexandra Penfold. The initiative evolved into a recorded video of the readings broadcast internally on the Nudge app, reaching frontline associates with an intentional selection of books and themes that highlight cultural heritage.

Featured books and readers include:

Anthony Capozzoli, Restaurant Associates Safety Czar read:

“Be Who You Are,” by Todd Par. "My son loves this book. Growing up in an Italian-Catholic family, we were taught to always treat everyone with respect and that everyone is equal regardless of what color you are, how old you are, how much money you have, where you're from, the list goes on. We were also taught to always be ourselves and don't try to be someone you're not.”

Nicole Hansen, Regional Director of Operations at Capital One read: “Ambitious Girl,” by Meena Harris. Nicole shared, “Elinor is fortunate that she has no shortage of books in her collection focusing on girl power and amazing historic women. We chose this book for Women’s History Month to encourage even the youngest women in our R/A family to go out and make their own history as ambitious, persistent and proud members of our society.”

Kevin Devine, Executive Chef in DC read:

“The Proudest Blue” by Ibtihaj Muhammad and S.K. Ali, in honor of the Muslim holy month of Ramadan, to encourage everyone to be proud of who they are.

Julie Suh, VP of Hospitality & Culture read: “Eyes that Kiss in the Corners,” by Joanna Ho and shared, “Growing up as an Asian American, I often was embarrassed about how I looked. I wanted big Caucasian eyes and light hair like the women I saw on TV. I hope my daughter and ALL children in this country are growing up to be proud of who they are and respectful of each other’s differences. As Nelson Mandela put it: No one is born hating another person because of the color of his skin, or his background, or his religion. People must learn to hate, and if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than its opposite.”

Ed D’Alessandro, Director of Guest Experience at Capital One read: “Rainbow: First Book of Pride,'' by Michael Genhar with his co-host, Ellie, who is the daughter of Regional Director at Capital One Nicole Hansen–and she stole the show! Ed and Ellie brought to light this beautiful book that celebrates diversity, inclusion, and living life proudly and colorfully.

Success Credited to Team Diversity

As District Manager a Eurest account, Mike Gigl feels honored and privileged to lead a highly diverse team in Austin, Texas. “We combine our unique history, backgrounds and different life experiences in a recipe for success to achieve Compass Group and client goals,” Gigl said. The makeup of his outstanding managers and chefs is Male 62%, Female 37%; Hispanic 25%, African-American 12%, Asian 12% and Caucasian 50%. The exceptional hourly team includes individuals from around the world including Korea, Burma, Vietnam, Mexico, Ecuador, Venezuela, Honduras, and Guatemala.

“We have a very successful team where everyone contributes. With all their knowledge and ideas, we cannot fail,” said Gigl. He credits a second contract extension and recent expansion to an additional location to their inclusive culture where all associates can bring their authentic selves to work and innovative approach to supporting the business, which is all due to the many ways the diversity of their associates is recognized, celebrated, and honored.

Cook’s Corner Celebrates the Rich Stories Behind the Food

Restaurant Associates created the Cook’s Corner as an invitation for any team member to host a culinary celebration of their heritage by featuring an authentic dish from their home region or country. Whether their position is in the kitchen, front-of-house or accounting, the associate is able to showcase their recipe, culture and culinary skills.

First launched in 2008, Cook’s Corner can be used in relation to a specific holiday, heritage or religious observance, or simply to celebrate an associate’s background and share a great recipe. It was nominated as a Best Concept winner in Food Management’s Best Concept Awards and is part of R/A’s culture to create a diverse and inclusive environment where associates and guests feel that they belong.

Cook’s Corner leverages storytelling to celebrate the people, and the inspiration, behind the food.

Telling Our Stories:

Diversity Initiative

The idea was to create a “People Series” using video where Chartwells Higher Ed associates are highlighted in very personal ways to educate the internal and external communities while making deeper and broader connections. Each spotlight was centered around monthly themes and featured people as they celebrated their cultural heritage.

To create a sense of pride, questions are designed to make a personal connection between CHE associates and viewers. The video series is published across all digital platforms, resulting in additional benefits like supporting recruitment and retention efforts as associates often share their favorite aspects of working with Chartwells Higher Ed. In addition, by sharing the personal stories of team members those individuals become brand advocates as they, and their peers, reshare their stories.

The new approach came with a new mission statement: “Winning ‘em Over With Service means every interaction is an opportunity to support our guests’ well-being — helping them feel healthy, happy and at home.” The team structured the program around quarterly themes of Positivity, Clarity, Empathy, and Gratitude.

Scan Here

To watch the complete series.

From Michelin Stars to Morrison Healthcare

“My grandmother used to be the queen of the kitchen,” Diaz Vales said. “She’d pull me in and make me learn every recipe from heart.”

Love for family, food and culture is important to Chef Diaz. He embraces his heritage, sharing it through the food he cooks and the way he lives his life. But there’s more to family.

“Family goes beyond just blood. It is your community and those around you. Everyone is my extended family. I love cooking for them, like when I was a kid cooking for my own family.”

That includes everyone at Memorial Herman Southwest. For the past year, he has cooked up electrifying dishes that deliver new flavors to patients and retail diners. He’s made an impression on his guests, but they’ve also made an impression on him.

“Since starting at Morrison Healthcare, I have learned a new appreciation for what I do. People are here because they need to be here. If I can help them while they’re healing, it is a great feeling. I want to make them feel like they are not far from home and being taken care of.”

Chef Jose L. Diaz Vales’ culinary career took him from some of the world’s most celebrated restaurants in London and NYC, to the jetways of LaGuardia and George Bush International Airports, and now Morrison Healthcare, where he eventually landed. At Memorial Herman Southwest, he found a work-life balance he had never seen in his 20-year career, one that allowed him to stretch his wings and embrace his Puerto Rican roots.

To get a taste of the flavors that excite Chef Diaz Vales try his recipe for Pastelón, a classic Puerto Rican dish made with layers of thinly sliced plantains, ground beef and cheese. It’s like a Puerto Rican version of lasagna.

Scan Here

For the Chef Jose’s Pastelón recipe.

Connecting Through Hidden Talents

Executive Chef Kenneth Reynolds works with several associates who love to bake in their off time and developed a plan to feature their talents by providing the tools and the time to make specialty desserts on themed days.

“For me, the desire to know more about the people I manage gives me the ability to showcase what drives them. Knowing their hobbies or what’s going on in their lives outside of work connects me to them in a way that, I hope, I’m not just a manager to them,” said Chef Kenneth.

For the last two years Kaylyn Luce, a cold production cook, made King Cake style cupcakes for Mardi Gras. Danna VanNostrand, who works several areas including the Doctor’s Lounge and Action Station, made Saint Patrick’s Day themed cupcakes.

These are “win-win” ideas that highlight their skills while making the retail area POP!

I would pay someone to do this job. I love it!

Sharing is Caring

Food gives Chef Sebastian Barrera the opportunity to tell a story, one that personally connects patients and guests to his childhood in Argentina. “I’ve been doing this for 20 years,” said Sebastian, executive chef at Greenville Memorial Hospital. “Every day is different. In my job, I have a chance to turn someone’s day around.”

Sebastian’s passion started with family, growing up in his grandparent’s house. “My grandmother had a garden, and we would use that to cook with. I would go pick the vegetables for dinner. Through these experiences, I have always had an interest in cooking.”

Patients and retail diners at Greenville Memorial Hospital, and his daughter at home, now benefit from his skills cultivated in fine dining and passion rooted in his culture. Millions of immigrants settled in Argentina, each bringing their own style of cooking and flavors that ultimately made a blend of Spanish, Italian, British, German and Jewish influences. Sebastian proudly shares his heritage through both cooking and conversation.

Scan Here For Chef Barrera’s daughter’s favorite recipe; Beef Empanada with Chimichurri.

We are proud to celebrate heritage months throughout the year at Compass Group USA. Recognizing there is power in representation, we see each heritage month as an opportunity to celebrate and acknowledge the contributions from all ethnic and marginalized groups towards the rich history of the United States. These months educate, uplift and empower our associates to help create an environment where everyone feels they can bring their true and authentic selves to work. We continue to break myths, minimize stereotypes, provide training and encourage courageous conversation throughout the business to further foster the idea that at Compass Group, we are altogether great.

Café Manager Makes Black History Month a Daily Special

Titling her project “African American Culinary Excellence,” CulinArt Café Manager Christina Feitais featured influential chefs throughout February to educate tenants on the intertwining of African-American history and culinary history. “The guests of Merritt 7 Corporate Park were really interested in the project and many thanked me for making space to showcase a piece of their history. I feel like this is something we, as culinary professionals, should make time to do,” said Christina.

She created a framed display in the multi-tenant complex in Connecticut and updated it daily with newspaper clippings and website headlines to honor these pioneers. Features included Abby Fisher, author of the oldest known cookbook written by a former slave; Zephyr Wright, the personal chef of President Lyndon B. Johnson; George Washington Carver who revolutionized agriculture in the South; Leah Chase, “Queen of Creole Cuisine;” and B. Smith, a model, TV host, restaurant manager and author.

Christina plans to stage similar tributes for other heritage months like Women’s History and Irish Heritage, adding, “I am really excited to provide this little bit of historical knowledge in our place of business.”

NYU Celebrates Women’s History Month

NYU Eats held its second Chef’s Table of the semester in celebration of Women’s History Month with three-time Food Network Chopped Champion, Adriana Urbina. The event sold out in 5 minutes! Her curated menu featured sea bass ceviche with hemp seed leche de tigre, slow-cooked short ribs with salsa verde and potato mousseline, slow-cooked beets with yucca latkes and celery root puree, and coconut yucca cake with dulce de leche cream.

Chef Adriana talked about the importance of confidence and never giving up on your dreams as she let students know she would soon be competing on a Bobby Flay show. Students called it “the experience of a lifetime” when she posed for photos with them at the end of the evening.

African Heritage Month with Thompson Hospitality

For the past three years New York University dining, known as NYU Eats, partnered with Thompson Hospitality to raise awareness and excitement in celebration of African Heritage Month.

“Thompson Hospitality has been an integral part of the NYU Eats cultural series here at NYU,” says Kathrina O’Mahony, Senior Director of Campus Services at NYU. “The response has been extremely positive and every year we look forward to having Chef Kamal Rose on campus.”

When Chef Kamal, Thompson Hospitality Corporate Executive Chef, first hosted a Chef’s Table at Torch Club and a Teaching Kitchen in February 2020, the events resulted in a 23% increase in student participation and more than 11K impressions on social media.

Working within COVID guidelines the following year, Chef Kamal took over two stations. His Marketplace at Kimmel menu had a 35% adoption rate on Grubhub and a 22% adoption rate in person, featuring smothered steak, cornmealcrusted catfish, collard greens, BBQ shrimp, cheddar grits, and green tomato chow chow. At Jasper Kane Café in Brooklyn, Chef Kamal had the second most visited station of the day.

Thompson Hospitality Chef Renee Blackman also showed students how to make her signature banana pudding in a virtual Teaching Kitchen. 42 students ordered at-home boxes and the 675 views of her video on Instagram was the highest viewed Teaching Kitchen at the time.

For the most recent partnership, Chef Kamal once again held two station takeovers on campus and brought back the inperson Chef’s Table at Torch Club, selling out reservations in 12 minutes! He created a three-course menu featuring oxtail spring rolls, coconut-crusted shrimp with plantain roulade, wilted kale and tamarind chili sauce, plus a spice-roasted pineapple with coconut sorbet and sorrel gelee.

Delta Airlines: Connecting the World

Delta Airlines set public goals of actively seeking diversity, boldly pursuing equity, and consciously promoting inclusion as part of their purpose to connect the world, reflect the world and respect the world. In partnership with Eurest and Thompson Hospitality, this commitment is shared with frequent travelers who are treated to chef events at Delta Sky Clubs throughout the country, connecting cultures through food.

Guests in the Atlanta E Concourse were excited to celebrate Asian American Pacific Islander Heritage Month with Poke Bowls, an excellent menu choice that was beautifully delivered. “It was a successful event,” said Thompson Hospitality Executive Chef Javier Aramboles. “I served over 200 guests and got positive feedback from both management and guests. Everyone is looking forward to the next chef table!”

Welcome to the Gayborhood

During a Pride Month celebration, Restaurant Associates’ Head of Creative, Sam Souccar, hosted a wonderful virtual celebration hour that incorporated various stories, speakers and trivia. All associates were invited to attend and unanimously agreed the “Welcome to the Gayborhood” video made by former colleagues was a highlight.

Located just south of the center of Philadelphia, the Gayborhood has been a staple in the LGBTQ+ community for many decades. Former Cafe Supervisor Kevin McManus and former Catering Chef Wern Wiesnegger put together this short video to drive education and awareness about this special place, inspiring everyone in the R/A family to live colorfully. From entertainment and bars to restaurants and health resource centers, the Gayborhood brings the entire community together by offering a place where allies can appreciate the culture as well.

Fun Fact: Philadelphia is the only city in the United States that has an entire section of the city named for the LGBTQ+ community on Google Maps.

Scan Here To watch the Philadelphia Pride Celebration.

A Blending of Cultures

In celebration of National Hispanic Heritage Month, Morrison Healthcare shared the stories and culture of several amazing chefs to create understanding and unity through food, family and community.

Chef Gabriel Urunuela grew up in Ecuador, his mother in El Salvador, and his father in Spain. This mix of cultures influenced Gabriel.

“Through the years, I would watch my parents cook every weekend for their friends. We didn’t have family in Ecuador, so our friends were our family.”

Chef Gabriel went to Spain for culinary school and after two years in Europe moved to Chicago where he found a second home working in fine dining restaurants. Knowing the importance of communicating with his team, he studied hard to overcome language barriers and now serves as the Executive Chef at Northwestern Medicine Delnor Hospital outside Chicago.

“I love the team. That’s the most important thing. We have a great team that supports me and understands the goal—which is our patients. We want our patients to have the best meal ever.”

Meals that pay homage to an upbringing with mixed cultures and flavors. “I have the freedom to cook the type of food I want. I am creating my own recipes and making dishes from scratch.”

At its most basic level, Chef believes food is about taking care of the people we love.

Scan Here For Croquetas de Plátanos Rellenos recipe.

National Disability Employment Awareness Month

Compass Group actively seeks out and explores partners with purpose, organizations with a shared vision of delivering well-being for people and planet to drive positive change in the food and hospitality industry. In honor of National Disability Employment Awareness Month, we shared highlights from our six-year partnership with Best Buddies International, the world’s largest organization dedicated to ending social, physical and economic isolation of the 200 million people with intellectual and developmental disabilities.

Through the Best Buddies Jobs Program, five sectors in the Compass Group family of businesses have placed dozens of associates in positions with major clients, sporting events and catering spaces. 22-year-old Declan O’Shea joined the TouchPoint team in Michigan during COVID. His abilities far outweigh his intellectual and developmental disabilities and have never impacted his outstanding contributions to the team. Plus, he’s never missed a single day.

“I’m a very reliable worker, loyal and punctual. I’m just lucky to have a job because some people like me really don’t have jobs so it’s nice to say I got hired. Hopefully somebody else out there is inspired by me,” says Declan.

His manager calls him a hero. April Parker, TouchPoint’s System Director at Ascension Providence Rochester Hospital, says she doesn’t see this relationship as additional work, but rather one of the most fulfilling parts of her job. “Declan has taught me not to put limitations on him and not to forecast what I think his limitations are. He just wants to be treated like everybody else, to be included and involved. He is willing and wants to do everything.”

Best Buddies’ integrated approach focuses on developing a successful strategy for both the individual and the business to thrive, providing ongoing support for the associate and the manager. Declan and April share the same mentor, Samantha Masserant, who guides them through interviews, potentially challenging conversations, and growth opportunities.

“It’s been absolutely amazing working with the team here in Michigan at Ascension Rochester Hospital,” said Samantha. “Just how open they are, how much they are willing to learn, the hunger they have for knowledge, the best practices and ways to be inclusive. It’s been absolutely amazing to watch this grow!” Speaking of growth, Declan plans to go back to school to pursue a career in nursing or therapy.

The Best Buddies partnership with Compass Group started in 2014 when Levy sourced candidates and provided opportunities for employee engagement.

Partnership at a Glance:

Compass Group sectors participate, with Compass direct hire

major clients along with several sporting or event spaces

international placements in 3 countries

national placements across 6 states

How to Get Involved

An estimated 81% of adults with developmental disabilities do not have a paid job in the community. For those interested in joining this global volunteer movement that creates opportunities for one-to-one friendship, integrated employment, leadership development and inclusive living for individuals with intellectual and developmental disabilities, contact the Director of National Partnerships at BestBuddies.Org.

Canteen’s Town Hall and Veteran’s Day Celebration is an annual event where all of Canteen gathers to celebrate Veterans, share stories from each Division, hear from Executive Leadership, and create excitement for the upcoming year. “It’s truly a sight to see ALL of Canteen united and supporting our heroes on this day, each one wearing the new shirt created to honor Veterans,”

shared Christina Wilder, Canteen Senior Director of Communications. Even more remarkable is the story of how the tradition started.

A Deployed Canteen Associate

Jacob Everhart is a Customer Service Manager at Canteen, an active Non-Commissioned Officer in the U.S. Army National Guard, and is pursuing his BS in Finance and Economics from Grand Canyon University. He has been deployed on two separate 12-month tours with the National Guard, something Canteen helps make possible.

“I am grateful to have been working for a supportive company, Canteen North American, during my years of service,” Jacob said. “They allow me to not only step away from work, but also check in on me and my family while being gone. Canteen gives me so many opportunities to grow within the company and gain critical experience for my success.”

A History of Heroes

In 1928, Nathaniel Leverone was waiting for a train in Chicago when he purchased some stale peanuts from a vending machine. The experience made him realize there was a lot of room for improvement in the vending industry. A year later, he founded the Chicago Automatic Canteen Corporation, beginning Canteen’s revolution to bring break time to everyone. World War II set the stage for Canteen’s commitment to Veterans, helping soldiers find work when they returned home.

Staying focused and motivated, Jacob will be the first in his family to graduate from college. He started with Canteen as a Route Driver before being promoted to Warehouse Production Manager and now his current role. “It’s been a long road, but the light at the end of the tunnel is brighter than ever!”

Scan Here

Hiring Our Heroes

Canteen is proud to call Hiring Our Heroes a partner, and even more proud of the many Canteen associates who have served the country. In 2014, the company joined the initiative established by the U.S. Chamber of Commerce Foundation to assist veterans, transitioning service members, and military spouses in attaining meaningful employment opportunities. This partnership enables Canteen to connect directly with service members, utilizing their skills and experiences to help the organization grow. Each November, Canteen celebrates their veterans with special recognition and group outings, making sure to say ‘thank you’ to those who have proudly served the country.

Canteen Flag on a Mission

Brandon Ricker brought a Canteen Flag with him on a combat mission during deployment. The flag carried more than 800 names of Canteen Veterans, plus men and women currently enlisted, written on it. These flags are now a part of Canteen culture with one displayed proudly at each branch.

To watch the Jacob’s Veteran’s Day message.

Crothall Celebrates Native American Heritage Month

During a time to celebrate the rich history, culture, traditions and contributions of Native Americans, Crothall Healthcare featured Senior Vice President Sean LeMaster. Sean has been a part of the Compass Group family for more than 20 years and says the most rewarding part of his job is mentoring his team, helping members develop their careers. Read his story to learn how his Native American heritage is impacting this servant leader.

What does Native American Heritage Month mean to you?

I am incredibly proud of my heritage, the work ethic of my ancestors, and their strong family ties. I think it is important to have a month that recognizes the culture. It’s time Native Americans had their voices heard. I always found it odd growing up that when it came time to study Native American history, teachers would refer to the settlers going into battle as a war or victory but when the Native Americans went to battle, it was called a massacre. I think it’s ironic that defending your family or your territory was described that way. For me, Native American Heritage Month is about educating people about our true history.

What is the benefit of celebrating Native American Heritage Month?

I think having a month like this is a positive step toward true diversity and inclusion. I think that society has become a little more awakened. People are more receptive now to hearing messages from other cultures. And the message is really the same. There is a richness in our differences that I think makes us better as a society. We have to be willing to stop and listen. Open our eyes and hearts and embrace it.

Describe your family’s background. My great-grandmother on my mom’s side was half Choctaw. My mom’s father and uncle are both Cherokee. The Sioux Indian nation is on my dad’s side of the family, and my great grandfather has roots in a small tribe from South Dakota.

How were the traditions of your culture passed on to you? For a long time my family didn’t really talk about our heritage. My father was the one who really tried to educate me about our culture. He would buy me books about the different tribes and even tried to introduce me to the language of the Sioux Indian nation. Dad took me on a trip into the Black Hills of South Dakota to experience the culture because I didn’t have a lot of exposure to it growing up in California. It was heart-wrenching to see the poverty and made me angry to see no running water, but helped me understand where my family came from.

How has your heritage influenced who you are?

Native Americans have a strong connection to nature and I have a deep appreciation for our natural resources. It makes me sad when I see those resources being abused and littered with waste. My work is in the environmental arena and I appreciate Compass’ efforts to incorporate sustainable products whenever possible, educating our accounts on new options available. Through technology, we can now turn water into a cleaning agent and then back into water. Limiting the chemical impact on our environment and recycling what we can is the right thing to do.

i told my son, i had one expectation for him - to be a good human being, and part of that is protecting the planet. that’s what we should all strive to be and do.

National Arab American Heritage Month

During the month of April, TouchPoint commemorates the Arab American community’s rich heritage and numerous contributions to society by both men and women. As a woman and minority who speaks English as a second language, Regional Director of Operations Mayssoun Hamade had challenges throughout her journey that helped give her the strength and wisdom needed to grow, adapt to her environment, and succeed.

I could not have been able to see the road to growth without the empowerment and encouragement from another woman who blazed the way for me. That woman is my mother.” Growing up in an environment where women are expected to be what was culturally accepted, Mayssoun’s mother instead taught her what was possible. “I use this privileged experience everyday as I interact with others, inspiring them to embrace diversity and understand that being different is okay. Thinking differently will often lead to creative solutions.”

Mayssoun was born in Saudi Arabia and lived on four continents by the time she was 10 years old. As a result, being around people of different races, religions, languages and creeds was comfortable, and influenced her management style. “I found myself teaching our associates how to better live their purpose and grow in their positions. The TouchPoint and Compass teams are an organization that values diversity and truly believes in inclusion. I feel fortunate.”

As a Lebanese-American woman, Mayssoun agrees it is very important to honor Arab American Heritage and bring awareness about the vast diversity among the Arab people, helping to break stereotypes.

“Arabs are typically featured in the media when radical Islam, suppression of women or terrorism are the topics at hand,” said Mayssoun. “By learning about the contributions that Arab Americans have made to the U.S and by better understanding the diverse group of people who make up the nation’s Arab population, we can dismiss the negative labels.”

Brentwood School Rings in Persian New Year

You have likely heard of Chinese New Year, but have you heard of Nowruz? It’s the first month of the Iranian calendar, also known as Persian New Year, and falls around March 21. CulinArt Regional Executive Chef Rachid Lahik acquired a general knowledge of Nowruz from clients, friends, and co-workers and he brought that to Brentwood School in LA. The local dining team staged a Persian New Year celebration for students and local armed services veterans.

1,400 Middle Eastern-style kabobs were served in the celebration, including two options —a chicken kabob marinated in a yogurt, lemon, and garlic sauce; and Kabob Koobideh made of ground beef and lamb. That’s a lotta kabob!

All Nowruz celebrations include a festive table filled with items that symbolize what Persians would like to manifest for the new year. Chef Lahik stayed true to the tradition. “I believe the local name for it is ‘haft-seen,’” he says, “which translates loosely as seven items beginning with the 15th letter of the Persian alphabet.” Lahik adds that the main items to include are painted eggs, goldfish, wheatgrass, candles, gold coins and a mirror. “These items are meant to represent fertility, life, renewal, light, wealth, and future possibilities, respectively.”

In addition to the chicken and Koobideh kabobs, the team served Koo Koo Onions, Salad Shirazi, and a Dried Fruit Saffron Basmati Rice. “Usually the rice would have nuts,” Lahkik pointed out, “but since Brentwood is a nut-free campus, we had to deviate.” Happy New Year!

Meet Kamal Rose

Part of Thompson Hospitality’s commitment is to make sure everyone who works in a building or attends a college or university is represented in the cafe, and feels seen through the food they are served. That’s one reason there is a team of traveling chefs like Kamal Rose who constantly host Chef Tables and create pop-up experiences in joint venture accounts across the country in Fortune 500 environments, K-12 schools systems, HBCUs and museums.

Meet Kamal Rose. The Thompson Hospitality Executive Corporate Chef is an inspiring story of talent, persistence and hard work. He personally hosts about 100 Chef Tables per year and looks forward to each one.

What do you like about hosting Chef Tables? I love celebrating diversity through food. I love human interaction and the exchange of dialogue through cultural differences. It’s like a mystical communication between the past, present and future. We can all relate to food - it’s the love language of our bellies.

What impact do pop-up Chef Tables have on your guests? Guests really enjoy seeing Diversity celebrated. It’s an emotional connection and a sense of pride to walk into a cafe and notice you are being celebrated. Like, I am being appreciated. It’s beautiful to see it unfold right in front of you.

How do you see food service as a bridge between cultures?

Food sparks the conversation, sparks connection. There will be someone in line saying, “I’ve never had this before.” Then someone responds, “I grew up eating this.” Then someone else comments, “where I’m from it’s called a different name.” “Really - where are you from?” It can be as simple as a guest was having a bad day and the dish served just put them in a much better mood. I am here for moments like these.

Valuing Our Differences

Unidine started a DEI Council to offer support to each of its team members, creating a more inclusive environment and ensuring it is well-known that Unidine is a diversity-driven company.

Led by team members, the Unidine DEI Council publishes monthly and quarterly communications that highlight heritage months, diverse holidays, and a “Unidine Untold” feature that showcases team members who have overcome adversity so they can live authenticly. The DEI Council introduced diversity hire thresholds to KPIs and exempt manager reviews, identified supplier opportunities to bring in additional minority owned vendors, and created a collection of Diversity swag.

Diversity flash cards were designed to introduce DEI into morning huddles and daily lineups, bringing awareness and uncomfortable topics to the surface. They work with a single word on one side of the card, and an activity on the other to engage teams in DEI conversations and to better inform teams about critical diversity concerns facing many people in the US today.

“No one should have to feel as though they have to change who they are because that’s their beautiful authentic self,” said Gerard Sgrizzi, former Chair of the Unidine DEI Council in the Fresh Thinking Lounge, a video series that shares key insights on what makes Unidine unique, like culinary ingenuity, nutritional platforms, culture and above all else, their people.

Jakob Janusz joined the DEI council upon its inception and is now project lead spearheading many of the group’s efforts each month. “Jakob started his leadership career in restaurants but fell in love when he started working in healthcare and senior settings,” said Michelle Currier, Senior Director of Human Resources. “As he’s said many times, he truly loves what he does every day and is in this for the long haul to grow and mentor others.”

Sub-committees each focus on making content and resources accessible across the business, including Employee Resource Groups, Community Outreach, LGBTQ, Women in Leadership, and Diversity in Culinary. The Council’s latest project is to feature culinary excellence and meaningful recipes from team member’s personal collection in a DEI Cookbook.

The Connection Between

The University of Chicago made it clear their priority is to embrace cultural traditions of its international student body and support minority-owned businesses in the area. The Chartwells Higher Education team responded with a dynamic, communitycentric, multi-faceted cultural series called “Ch(art)wells: the connection between food, art & culture.” The goal is to build a global sense of community on a level that has previously never been achieved, until now. Something only possible with strong partnerships in the surrounding neighborhoods and with campus organizations.

Starting with Black History Month, Chartwells focused on honoring the man who founded it, notable Alumni Dr. Carter G. Woodson, who graduated in 1908. To follow his legacy, UChicago Dining strived to impact and anchor deep ties into the Hyde Park community. With a hyper-local approach involving six surrounding zip codes, UChicago hosted weekly rotations of local Black-owned restaurants for station takeovers in their dining commons. This partnership financially supports minority businesses while delivering authentic food to guests.

Along with the takeovers, UChicago Dining worked with the Organization of Black Students (OBS) and met bi-weekly for feedback and suggestions. Through this collaboration, UChicago Dining could confidently execute its Black History Month initiatives.

The Leader of the Vegan Movement and Food Activist Chef Bryant Terry made a celebrity guest appearance, featuring recipes from his “Black Food” cookbook, including Lentil Okra & Coconut Stew. Partnering with OBS to focus on the growing vegan population at UChicago, Chef Terry hosted a Teaching Kitchen for students in the organization to experience his version of Tanzanian Tofu Curry. Afterward, Chef Terry and Chicago architect Amanda Williams held an intimate fireside chat.

UChicago Dining’s capstone event for Black History Month was a panel discussion with Chicago pioneers, cultural influencers and culinarians discussing their love of art, food, community, and deep connections to the African diaspora. Panelists included local Chicago legends: Food Innovator Charla Draper; Art Collector Patric McCoy; and Restauranteur and Community Activist Chef Cliff Rome. To activate all the senses throughout the evening, UChicago Dining showcased young up-andcoming musicians, artists and local Black-owned businesses such as Moors Brewing Co and Do Well Brands.

“I’ve visited hundreds of college campuses across the country including Harvard and Yale, this Ch(ART)wells event at The University of Chicago has been the most thoughtful and impactful visit that I’ve ever experienced,” says Chef Terry.

I’ve visited hundreds of college campuses across the country including Harvard and Yale, this ChARTwells event at The University of Chicago has been the most thoughtful and impactful visit that I’ve ever experienced.

Connecting with Communities on Campus

As Ramadan approached, the Muslim Student Association and Department of Spiritual Life met bi-weekly with University of Chicago Dining to plan events, share insights on religious observations including nutritional needs, and organize meal swipe donations.

Fasting is one of the pillars of Islam. The focus of Ramadan is to abstain from eating or drinking during daylight hours, making the meal ahead of sunrise – known as Suhoor – an important one. With guidance, the dining team designed three options of “Suhoor Packs” to equip students with a balance of protein, fiber and electrolytes needed prior to a full day of fasting. They also featured station takeovers from local vendors and extended meal hours for Iftar, the meal in which Muslims break their fast upon the sun setting. An engagement station featured henna tattoos from a local artist, inviting everyone to participate.

Student feedback speaks volumes: “This event was so amazing and I’m happy my friends can experience my culture and not be afraid.”

Senior Marketing Manager, Devin Davis, thrives on creating experiences for students from all over the world, noting that every one of them has stories of food. “Growing up, food brought us together. Food was love. That’s how my family shared love with me, and that’s how I want to share love with the students.”

Building on the momentum of these cultural celebrations, dining leaders plan to create one large festival next year that will unite the city and students across eight campuses in the Chicago area with menus featuring the full spectrum of global favors.

Chartwells has pledged to partner with UChicago Local and the Office of Business Diversity to procure fresh foods that are produced sustainably, with 30 to 40% of ingredients purchased from minority- and women-owned businesses and enterprises in surrounding neighborhoods.

Thompson Hospitality Introduces

Signature Brands to Bank of America

The Thompson Hospitality and Compass Group partnership at Bank of America in Hunt Valley, Maryland gives the café an opportunity to expand its menu offerings while introducing cultural and regional celebrations. The road map for one of the newest joint venture partnerships in the Compass Group portfolio leads to dynamic storytelling, authentic international fare and marketing that reflects the diverse array of employees that work at BOA Hunt Valley.

“We have brought the taste of Thompson Hospitality to the Bank of America Contract by providing our guests with their restaurant menu items right in our cafes,” Michael McConnell, VP of Operations.

While the team has introduced new brands, ghost kitchens, cultural events, and regional food favorites, Thompson Hospitality looks forward to adding their signature Soul Food Wednesdays and Fish Fridays to the weekly rotation of offerings, transforming the current grill into BRB (Be Right Burger), one of Thompson’s statement burger restaurants offering daily specials.

In February the café hosted Soulchella, a celebration of Black American art, food and culture. The event featured a handcrafted menu from Sweet Home Café, housed in the National Museum of African American History and Culture, which is also a Thompson Hospitality partnership.

In April, the dining team featured In My Bag, a regional celebration of crab season with a build-your-own seafood bag. And from their concept Big Buns, monthly plantforward entrées like their Hollaback Bowl featuring chopped kale, quinoa, house falafel aka “Hollaback Bites”, dried cranberries, shredded carrots, toasted almonds, and parmesan Caesar dressing.

Connecting History and Culture

Restaurant Associates serves history and culture on a plate at multiple Smithsonian Museum cafes in Washington, DC. This connection enhances the visitor experience by featuring creative seasonal menus that tie into the different museum themes. With attention to detail and hospitality excellence, R/A operates cafes in eight different Smithsonian museums including the Mitsitam Café, which means “Let’s Eat,” located in the National Museum of the American Indian. Their acclaimed work won the Rammy Award for Best Casual Dining and serves seasonal Native-inspired cuisines from five regions of the Western Hemisphere.

The 2017 James Beard Award nominated Sweet Home Café, housed in the National Museum of African American History and Culture, is another edible exhibit. Managed as a Joint Venture by Thompson Hospitality and Restaurant Associates, Sweet Home Café showcases the rich culture and history of the African American people with long-established, authentic offerings as well as present-day food traditions. Behind Executive Chef Ramin Coles and General Manager Denise Jones, Sweet Home Café uses the very best version of classic dishes and employs a high degree of from-scratch cooking.

Scan Here

To watch the full video for more information.

During Women’s History Month in March 2022, the National Museum of African American History and Culture current affairs team interviewed General Manager Denise Jones as she is “the woman behind the exceptional operations of the Sweet Home Café.”

Guest Chefs Bring World Cultures to Long Island School

The CulinArt dining services team at Stony Brook School in Stony Brook, N.Y., makes extensive use of guest-chef appearances to expose students to diverse foods and cultures.

In October, CulinArt’s Traveling Chef Andres Rios helped Stony Brook Executive Chef Ivan Rodriguez prepare a dinner celebrating Hispanic and Latinx Heritage Month. The menu had special significance for Chef Andres who was born and raised in Colombia. “My main influence was seeing the family gather together and cook for special occasions. I have always been interested in Peruvian and Mexican foods—their traditional way of cooking and their freshness of ingredients.”

“We served about 400 students, faculty, and families,” says Marty Weil, Director of Dining Services. “They loved the dinner. Some students were talking with the chefs about their heritage and foods that they eat at home. The experience was great fun for all involved.” The positive impact includes the CulinArt staff who really enjoy meeting and interacting with the visiting chefs. “The chefs always talk about the accounts where they work and, more importantly, they teach our staff about the food and culture from their home countries.”

Chef features on other evenings at Stony Brook School:

• Yung Dae-Kim from Cafetesia, a local Korean concept

• Kaydon Davis from Island Soul Jamaican cuisine

• Henrick Chen from Keio Academy with Japanese Bento Boxes

• Diana Manalang from Little Chef Little Kitchen brought Filipino cuisine

Celebrating a World of Flavors

In hospitals across the country, Morrison Healthcare chefs cooked up delicious global cuisines in honor of National Nutrition Month, celebrating their personal cultures and igniting inclusion. Several talented chefs were featured on the company’s website on a flavor-packed trip around the world.

Chef Carlene Walker’s Armenian Lamb Stew

When Chef Carlene’s father had frequent hospital stays, she decided to make the jump from fine restaurants to healthcare, confident her culinary knowledge could make a difference and change healthcare food for the better. She accepted a Sous Chef Position with Touchpoint in 2015 and is now a Regional Executive Chef for Morrison Healthcare. Carlene shared her Lamb Stew Recipe in honor of her Armenian culture. Lamb is among the most common livestock consumed throughout the world, linked to feasts and religious observances. Christians, Jews and Muslims celebrate with lamb, an essential part of the cuisine on Easter, Passover, Christmas, and Ramadan. Lamb is symbolic of spring, sacrifice, fertility, and it unites people around a table of delicious food to share.

Chef Omar Flores’ Puerto Rican Cod Papillot

Recognized for his knowledge of international cuisine and innovative approach to customized dining experiences, Chef Omar’s understanding of different cultures, produce and flavors was developed by working with world-renowned chefs in Puerto Rico and Miami. With 20 year’s experience, Omar currently serves as Executive Sous Chef for Morrison Healthcare at the University of Miami Hospital where he focuses on creating exciting, globally inspired food. To encourage guests to take a bite out of his Puerto Rican culture, Chef shared his Cod Pappilot recipe.

Chef Kham Ta-Aca’s Filipino Coconut Milk Braised Greens

Born in the Philippines, Senior Executive Chef Kham has always been fascinated by the flavors, techniques and aesthetics of food. He applies his culinary knowledge and positive energy to his work at the LAC+USC Medical Center. As an LGBTQ+ advocate, Chef Kham is proud to be part of a company and community that celebrates diversity, equity and inclusion. Try his Coconut Milk Braised Greens for yourself.

Chef Awo Amenumey’s Ghanaian Fonio “Jollof” Rice

Growing up in Ghana, West Africa, food has always been an integral part of Chef Awo’s upbringing. She currently works as a Traveling Chef for Morrison Healthcare and serves as an inclusion ambassador for the Compass One Diversity and Inclusion Action Council. Awo shared her Fonio Rice recipe because it is a staple dish you’d see at almost every occasion in Ghana, saying: “Fonio is a grain that is quickly gaining popularity for its superfood properties, high levels of protein and being gluten-free, but there are still a lot of people who have not heard of it or its amazing benefits.”

Scan Here For each of these chef’s recipes.

Compass Group is a family of great companies, and when I think of Thompson Hospitality and Warren Thompson, I think of a great family member. When we’re together, it’s not about two separate companies – we’re joining together as one. We want to grow, and we want our Associates to grow, too. It’s why we continue to win. The partnership is a natural fit because we’re like family, and family is good for business.

Compass Group Family of Businesses

As the leading foodservice and support services company, Compass Group North America is building a family of experiences for all our customers. Our reach is constantly expanding to shape the industry and create new opportunities for innovation. We strive for the highest quality results, while treating our associates, suppliers and the local communities we engage with respect.

Rick Post, Chief Operating Officer

Compass Group Family of Businesses

Business & Industry

We have grown to serve the most respected and successful corporations in the world, many of them listed on the Fortune 500®. Our companies offer flexibility, professionalism, exceptional cuisine, and superior support services.

Education

As recognized leaders in foodservice management and hospitality within the academic community, we aim to help students make the connection that their diet can affect how they feel, look, and perform. Our tailored dining service operations exceed expectations and satisfy each customer’s unique needs.

Healthcare & Senior Living

We are at the forefront of healthcare and senior living dining, serving more than 2,000 hospitals, senior living communities, and integrated healthcare systems in 48 states.

Sports & Entertainment

Our industry-defining service delivers creative food done right. We serve groups large and small, and strive for excellence from preparation to presentation. Our services extend to convention facilities, concert and performance venues, racetracks, stadiums and arenas for all major sports leagues, and legendary events.

Vending

Between the corporate and franchise network, Canteen operates more than 200 locations across the country. While Canteen has been an industry leader in vending for over 80 years, it has also grown into new lines of business, including Avenue C micro markets and office coffee service.

Remote Sites

Even in the most remote locations – from coastal logging camps in B.C. to summer Cadet camps in the Yukon – ESS Support Services is there, leading the market. No matter how extreme the environment may be, ESS Alaska and ESS Gulf support every aspect of daily community life for our clients’ resident workers: 365 days a year, 24 hours a day.

Restaurants & Specialty Dining

We excel at providing unforgettable dining experiences that are unique to each of our partner museums and performing arts centers. Each of our menus is crafted to best complement the world-class venues and to make each visit a memorable occasion.

Purchasing

Foodbuy LLC supports Compass Group’s culinary needs, as well as catering to foodservice, health, and wellness trends, all while fulfilling operating patterns and customer requirements.

Strategic Partners

Thompson Hospitality Corporation, the largest minority-owned contract foodservice company in the US, has been a strategic partner with Compass Group North America since 1997. In 2010, Thompson Hospitality was awarded the coveted ‘Company of the Year’ by Black Enterprise magazine.

Research & Data Analytics

The industry-leading business intelligence firm uses data and advanced methodologies to reveal opportunities for improvement and innovation. E15’s experts use historical consumer data and market research to uncover patterns, correlations and actionable insights. Compass leverages this data to make informed decisions, optimize business operations and enhance the consumer experience.

Innovation & Solutions

Harnessing data insights, this team develops retail, sustainability, wellness and space design solutions that drive commercial results while doing the right thing for people and the planet. Subject matter experts maintain an entrepreneurial culture that drives innovation, developoing new business models while securing strategic partners.

Hospitality & Technology

Through insights and innovation, Compass Digital drives digital transformation across the business by scaling solutions with proven impact. At the intersection of hospitality and technology is an exceptional user experience providing more choice and convenience for customers and operators. These end-to-end digital solutions drive sales and boost customer satisfaction.

Compass Group Canada

Compass Canada became the market leader in contract foodservice and facilities management through a simple recipe: great people, great service, and great results. This easy-to-follow recipe serves millions across the nation, from serving meals at school cafeterias, corporate cafes, hospitals, and remote camps to routine cleaning and maintenance services at your workplace and airports.

About the Design

Designing the Journey

A publication of this magnitude takes an organized and dedicated team as well as extremely talented graphic designers. We have Marcus and Vin to thank for making this collection of powerful stories come alive. Our greatest asset really is our people!

Meet the Designers

Vin Panzeca

Vin began his Compass career in 2010 at Stony Brook University with Lackmann Food Service, which later became part of Chartwells Higher Education. He joined the Envision Group Creative Team in 2014 and has demonstrated his artist talent through his innovative and creative approach to his designs. In his role as Design Manager, he takes lead on designing creative around large initiatives and oversees the creative direction for Market, Envision Group’s retail space solution.

Fun Fact: Vin is an enthusiast collector of designer art toys.

Marcus Miller

Graphic Designer

Marcus is a skilled graphic designer who studies detail and enjoys the process of creating. He recently celebrated 10 years with Compass Group as a Graphic Designer on the Envision Group Creative Team. He designs everything from print and digital marketing to websites, publications, and email communications. In his spare time, he enjoys traveling, attending live music concerts and photography.

Fun Fact: Marcus has an extensive sneaker collection.

Design Manager

IT'S ALL ABOUT OUR