Envision Magazine Summer 2018

Page 1

SUMMER 2018

respect our past. challenge our future.


COMING SOON

AUGUST 13 -17

celebrate the people behind the food

We have some of the best chefs in the world. Use this week to say thank you to your passionate and dedicated culinary team.

#LoveYourChef


A new member of the Compass Group family, Tradecraft makes it easy to create authentic local experiences in your space. Contact us to outfit your location with craft coffee, cold brew, specialty tea and kombucha today!

Tradecraft.me | Info@Tradecraft.me

Now available in existing markets of Chicago, LA, NY, Nashville, Phoenix and the Bay Area with plans to quickly expand to other major markets


CEO CORNER

12

ENVISION GROUP

18

ENVISION LOUNGE

24

MARKET UPDATE

2 0 18

CONTENTS

06

08

ENVISION MEETING

MER

SUM

14

OUR DIGITAL FUTURE

22

STOP FOOD WASTE DAY

26

2018

BEHIND THE COVER Our fifth issue of Envision Magazine highlights the Envision meeting, focused on respecting our past while challenging our future. The cover design represents the fluidity and adaptability of Envision Group, as well as our ability to constantly lead within the ever-changing industry. The paint colors reflect Envision Group’s brand and align with the team’s mission and purpose. Along with the brand colors and accents of gold, the cover symbolizes

pec

r t ou

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COVER DESIGN

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utu

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the convergence of the past and the future of Compass Group.

VINCENT PANZECA & NICOLE SZULIMOWSKI

COMPASS EATS


WELCOME This year’s Envision meeting was balanced with relevant solutions and aspirational views, as leaders across our Compass sectors came together to respect our past, share our knowledge, explore innovation and challenge our future. Our mindset of no complacency and sectorization has enabled ideas generated from our teams in the field to become a true differentiator for Compass Group. There’s no doubt in my mind that, because of your efforts, Compass Group is included among the World’s 50 Most Innovative Companies for 2018 by Fast Company, and recognized as number ONE in the Top 10 Most Innovative Companies in Food! I believe we are in the midst of one of the most exciting times ever in the food and support services industry. I continue to be energized and inspired by the many individuals who share our passion for simply doing the right thing. Stay safe, stay healthy and stay humble as we enjoy the journey we are on together!

Rick Post

COO, Compass Group

2018 | ENVISION 5


CEO CORNER

ENVISIONING THE FUTURE WITH

tony

My Compass story started 30 years ago. With our first baby about to be born, I figured it was best to land a job and support the family. I joined a small, fledgling company called Best Vendors and assured my wife that I would find something else soon. During my first 15 years with the company, Best Vendors did a lot of business with Canteen Vending and I was quite familiar with the business and Compass Group. In 2003, Best Vendors was acquired by Canteen and I was one of the guys who said, “This will never work.” Obviously I couldn’t have been more wrong; Best Vendors turned out to be a tremendous acquisition! I remained CEO of Best Vendors for 12 wonderful years after we joined Compass. It didn’t take me long to understand and embrace the monumental success and culture of this great organization. Three years ago, I took on the role of CEO for Eurest and Eurest Services and haven’t had the chance to look back. Eurest has been an immense growth opportunity for me. Frankly, it has been life changing. It is a real privilege to lead the largest contract foodservice company in the B&I sector. Each day, I get to work with some of the best and smartest operators, culinarians and development people in the food industry. This is a really exciting time to be in this business, our future is very bright.

6 ENVISION | 2018

Innovation is a never-ending journey; you have to listen. Consumers are smarter and more demanding than ever. We need to give them what they want, when they want it.

Tell us your Compass story.

Eurest works with many of the Fortune 100 companies, so innovation must always be front of mind. What does that mean to you and how do you keep up?

What are some of your most impressive initiatives to date?

Yes, innovation is on everyone’s agenda these days. I am quite often more productive when my eyes and ears are open, and my mouth is shut. Innovation is a never-ending journey; You have to listen. Consumers are smarter and more demanding than ever. We need to give them what they want, when they want it. At our best, we will give them what they want even before they ask. How we keep up is to remain relentless, and never be satisfied. Innovation truly separates the leaders from the followers.

Our culinary and marketing teams have introduced a completely new family of exciting Eurest brands. These new brands have brought renewed excitement to our cafes with dynamic flavors, ethnic dishes and new hip concepts our consumers have grown to expect. In addition to this culinary innovation, we are pushing hard to improve the overall customer experience through technology. Order & pay kiosks, cashless systems, mobile order & pay and dining apps are really gaining momentum.


McDonald & EUREST

What were the results and feedback from clients? The clients love what we are doing with our innovation efforts. Customers are always asking, “What’s new?” and requesting our help to improve the employee experience in the workplace. Our culinary, marketing and technological innovation is providing solutions that address the changing demands of the consumer. Delicious food, exciting variety, fast and convenient – that’s a great recipe for success!

What’s on the horizon for Eurest? I want to stay focused on providing great food. We need to provide a customer experience that is fast, convenient, represents a good value and, most importantly, is delicious. We must continue to find ways to drive new customers to our cafes and bring our existing customers back for more. 2018 | ENVISION 7


ENVISION MEETING

respect our challenge our HIGHLIGHTS FROM ENVISION Envision brings together the culinary, marketing and operational leaders across Compass Group’s diverse lines of business to explore growth opportunities, challenge the status quo, discuss the future state of our industry, and focus on how to deliver commercial results while improving well-being of people and planet. The annual two-day event inspires dialogue amongst our leaders about innovation in food and hospitality, and provokes thoughtful conversation around the industry landscape and outlook. Three engaging panels featured internal talent and highlighted the thought-leadership demonstrated across sectors. Beyond Food: Breaking Foodservice Paradigms introduced us to disruptive models and solutions being developed in the field to stay creatively competitive. A discussion with sector marketing leaders in Envision Perspectives showcased the power of Compass, demonstrating how we truly partner with clients to identify and drive opportunities for impactful, industry-changing improvements. Checkout Driving the Digital Future to learn how sectors are implementing technology to increase engagement and enhance the customer experience (page 14).

8 ENVISION | 2018


past future Our first keynote speaker, Jack Li from Datassential, shared his expertise in using menu data analytics to predict future trends in Our Dynamic Food Culture. He explained that consumers are shifting their definition of “healthy,” looking now to functional foods.

“We want food that actually does something for you. This is going to be a big trend for many, many years and we’ve got to get ahead of this.” Jack Li, Datassential 2018 | ENVISION 9


ENVISION MEETING

Nourishing Spaces Panel

Today’s consumer is also looking for functional environments. A panel on Nourishing Spaces and the (R)evolution of the Traditional Onsite Café allowed our clients from Boston Medical Center, HLW International, Steelcase and Bowling Green State University to share their groundbreaking initiatives and results. From rooftop gardens that become a powerful part of patient care to portable retail outlets that increase access and operational efficiencies, these leaders in transformational spaces are using the food experience as a tool for engagement.

“The conversation is about our environments and how we keep them nourished--mind, body and soul. It’s about the experience that will drive participation and ultimately, revenues.”

The Future of Food offered an external perspective with a provocative panel discussion moderated by Restaurant Associates’ Ed Brown on the entrepreneur’s response to the inverse relationship between our growing population and finite food supply. From cellular agriculture, protein alternatives and lab-engineered seafood, this group is actively using science and technology to solve the biggest problems facing society.

ANTHONY GARGIULO, VP, DESIGN INNOVATION & TRANSFORMATION, ENVISION GROUP

Beyond Food: Breaking Foodservice Paradigms Panel 10 ENVISION | 2018


Envision Perspectives Panel

Future of Food Panel

As the closing keynote speaker, Mike Lee of The Future Market, eloquently summarized:

“Better innovation in food today starts with more ambitious thinking about tomorrow. It’s all about how far you’re looking forward and using that insight to influence what you’re doing in the short term.”

Mike Lee, The Future Market

The 21st century eater, he points out, is looking for the intersection of healthful, delicious and sustainable meals. Food is community, food is identity and food is medicine, values that equally drive Compass chefs and Compass customers. 2018 | ENVISION 11


ENVISION GROUP

THE

OF

When Business Excellence was founded 10 years ago, the primary focus of the team was driving operational efficiencies. Over the years, the group’s purpose and function has evolved quite a bit. Now Envision Group, the team’s key focus areas include driving growth, fueling innovation and creating solutions that align with the changing business landscape. 12 ENVISION | 2018


“For the past decade, our leaders have been obsessed with growth. Because of that mindset, we are always looking for opportunities to create new markets, develop innovative solutions and partner with game-changers in the industry. We challenge ourselves to connect people through food and create environments that promote community and collaboration.” SUSIE WEINTRAUB, CEO, ENVISION GROUP

The cornerstones of Envision Group are GROW, INNOVATE and CREATE. These pillars are directly aligned with the team’s mission and purpose: drive commercial results for the company, while continuing to advocate for doing the right thing by promoting the well-being of people and planet.

Both like-for-like sales and organic growth are vital. Envision Group’s collective performance is measured by the team’s support of – and contribution to – Compass Group’s growth results. It’s the filter for evaluating the commercial worthiness of initiatives, programs, campaigns and partnerships.

“Our entire industry is on the cusp of dramatic transformation. We’ve got to challenge ourselves to think differently about our model and consider how we will continue to position Compass Group in the future state of foodservice,” says Susie.

A mindset of innovation, thought-leadership and challenging the status quo supports the company’s growth trajectory, and inspires change within internal and external communities. Envision Group’s intent is to uphold Compass’ position as the unparalleled leader in food and hospitality services, while maintaining the commitment to social and environmental responsibility.

Creativity challenges us all to be makers who create new markets, design solutions, build revenue generators, promote goodwill and foster strategies that create positive impact in the food system. 2018 | ENVISION 13


O U R D I G I TA L FUTURE

The technology scene in Compass Group has never been more exciting than it is today. Compass Digital Labs (CDL) is a support sector within Compass Group North America, partnering with all sectors on the best digital solutions to enhance the customer experience, focused on understanding the specific business problem and what needs to be done to solve that unique problem, the team taps into cutting-edge technology to create the best and most effective user experiences. CDL is rolling millions of dollars in revenue through new digital platforms with a robust project pipeline.

EUREST LAUNCHES NUDGE REWARDS The employee app and content management system allows sectors to leverage a mobile solution to engage, educate and even reward frontline associates to drive company performance and measure the impact. Eurest uses Nudge to train associates on new product offerings, provide suggestive selling tips and source ideas for future campaigns.

“The best ideas always come from the field. But our associates haven’t always had a way to communicate those ideas back to us. Nudge certainly provides them with an outlet.” MIKE FIATO, VP CUSTOMER EXPERIENCE, EUREST

He believes it will be a game changer for the future of employee and team performance as Eurest rolls out the app to its entire workforce.

14 ENVISION | 2018

NUDGE BEVERAGE CAMPAIGN RESULTS

6% 73% 84%

LIFT IN SALES

ASSOCIATES REPORT NUDGE ENCOURAGES THEM TO SELL MORE OPEN RATE ON REAL-TIME NOTIFICATIONS


CHARTWELLS HIGHER EDUCATION LAUNCHES MOBILE ORDER & PAY Speed of service, accessibility and convenience are all necessary in our on-demand society. The boost, Nourish and Thrive apps allow cafes to provide more customized experiences for their guests and are deploying in more than 130 locations across Compass right now. Chartwells Higher Education launched the first boost mobile order-and-pay app at the University of Houston in August 2017, where they increased the check average by 14% when using mobile payment compared to the cashier station. To keep customers further engaged, Chartwells created a Welcome Back to School campaign at the start of the spring semester designed to raise awareness of boost through email and social media, encouraging use with a discount code.

SPRING SEMESTER CAMPAIGN RESULTS

23% 5%

OF MOBILE REVENUE DRIVEN FROM PROMO CODE TRANSACTIONS ADDITIONAL INCREASE IN AVERAGE CHECK, EVEN AFTER PROMOTIONAL DISCOUNT EMAIL CAMPAIGN DROVE HIGHEST SALES AND TRANSACTIONS

SOCIAL MEDIA DROVE HIGHEST AVERAGE CHECK

KIOSKS ARE EVERYWHERE

KIOSK IMPLEMENTATION RESULTS

Reducing long café lines has always been a challenge. At Compass Corporate’s 24 Hundred Marketplace, the solution was to add two self-service kiosks. Immediately they saw results, including an increase in revenue due to order accuracy and upselling. In 2018, Compass is adding over 1000 more kiosks across all lines of business.

33% 12% 17%

REDUCTION IN CUSTOMER WAIT TIMES

INCREASE IN REVENUE

INCREASE IN STATION PARTICIPATION

2018 | ENVISION 15


O U R D I G I TA L FUTURE

Driving the Digital Future Panel

MORRISON HEALTHCARE PILOTS HEALTHCARE SERVICES INNOVATIONS (HSI) With a shared goal to provide better hospital experiences for patients, Morrison Healthcare, Compass Digital Labs and Apple® are co-developing an exclusive platform to offer client support in an enterprising way. The approach begins with a client stakeholder discussion to identify top challenges in their operation. Once the priority is established, Apple® takes the challenge to their marketplace of 1,500 startups to pitch the best business solution. In true Shark Tank ™ form, the stakeholder team selects a partner and, after a 30-60-90-day pilot, the client decides whether to invest in the technology. This strategy and exclusive partnership with Apple®, allows Compass to broaden its scope of client support and impact on the industry.

PRESENCE ANALYTICS TECHNOLOGY CDL partnered with software startup InnerSpace to help operators and clients analyze traffic flow and space utilization in their locations. The system uses sensors to capture movement in a café, or any defined space, creating a data dashboard that helps operators make better, more informed decisions about the use of space, labor and overall meaningful customer experiences. This technology is available today through CDL.

16 ENVISION | 2018


WHAT’S NEXT? ROBOTIC DELIVERY Starship and Compass Digital Labs recently partnered to pilot autonomous robot delivery to evaluate demand, social acceptance and the value proposition in our market. The results are in and have proven successful! Employees at the pilot campus use mobile devices to order and pay for food that is then delivered directly to their building by unmanned Starship robots. The robots now have wide adoption and routine use on campus, surprising and delighting many employees by delivering the value of flexibility and time, in addition to a delicious meal.

THE 3-MONTH PILOT

~2000 600+

DELIVERIES COMPLETED BY ROBOTS

EMPLOYEES DOWNLOADED THE APP

800

MILES ON CAMPUS, DRIVING AUTONOMOUSLY 80+% OF THE TIME

10+

CAMPUSES IN THE PIPELINE ACROSS THE US IN 2018

Robotic Delivery at the Envision Lounge 2018 | ENVISION 17


ENVISION LOUNGE

DRIVING

INNOVATION WITH THE

By combining the best specialty ingredients with modern mobile technology, cloud computing and robotics, Briggo is transforming your entire unattended retail coffee experience. LAURA.LOZANO@BRIGGO.COM

Designed to make shopping at vending, Avenue C and café locations even easier, the Connect & Pay app allows guests to pay with their phone. ALEX.HUFFMAN@COMPASS-USA.COM

18 ENVISION | 2018


The traditional water cooler has gone high-tech! Bevi customizes filtered still and sparkling water with unsweetened, zero-calorie or organically sweetened flavors.

Virtual reality with Vision Builders takes the client anywhere, offering trend-setting facility design and innovative storytelling through immerersive digital interactive experience.

ORCA uses an aerobic digestion process to convert organic food waste into an environmentally friendly liquid that safely discharges into the sanitary sewer system.

ELLIE.FELDMAN@COMPASS-USA.COM

MARK@VISIONBUILDERSUSA.COM

ALACKMANN@FEEDTHEORCA.COM

Pico Projection

TM

Convenient, cost effective and sustainable signage solution uses multimedia projection technology for marketing and digital storytelling. Orders can be placed at:

teaBOT makes serving customized cups of loose leaf tea incredibly quick and easy for any office or cafĂŠ.

WWW.EXPERIENCESRE-IMAGINED.COM V-HAQURE@MICROSOFT.COM

NOLAN@MYTEABOT.COM

2018 | ENVISION 19


ENVISION LOUNGE

Farmer’s Fridge provides fresh, wholesome food in just 14 square feet with 24-hour accessibility. Available in the Chicago market and looking to expand.

Tradecraft makes it easy to create authentic local experiences in your space.

SGLASSMAN@FARMERSFRIDGE.COM

INFO@TRADECRAFT.ME

Sally the Salad Robot provides build-your-own salads 24/7 in cafes and facilities with limited foodservice options.

Healthie keeps Teaching Kitchen connected. The mobile platform and nationwide network simplifies the administration of Teaching Kitchen in a central location.

Retail Certification Express teaches hourly associates how to think and act like retailers with an easyto-follow, interactive online training.

DEEPAK@CHOWBOTICS.COM

ALIZA.MASON@COMPASS-USA.COM

WWW.COMPASSMYLMS.COM

20 ENVISION | 2018


CHECK OUT OUR SECTOR’S

inspiring

SUSTAI NABIL ITY STORIES. CONTACT METROGRAPHICS TO ORDER YOUR COPY TODAY!

WHAT YOU

info@metrographics.net

WANT

WHEN YOU

WANT IT

Market serves as a great addition to any account by offering retail essentials at any time of the day including fresh food, grab and go, beverages and snacks. Depending on your business needs, these extensions can easily be added: • ESPRESSO SOLUTIONS

• ACTION STATION & TEACHING KITCHEN

• GROCERY

• COMMUNITY SPACE


STOP FOOD WA S T E D AY

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On April 27th, Compass locations across the country united in the commitment to reduce food waste 25% by 2020. From root-to-stem cooking demos and media interviews to More Taste, Less Waste chef competitions and how-to videos, Compass mobilized its scale, expertise and reach to ignite a global conversation about the food waste crisis. In more than 30 countries, chefs educated guests on positive changes they can take

Houston, Tx

back to their own kitchens.

22 ENVISION | 2018

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2018 | ENVISION 23


Pace University

THE FUTURE OF MARKET IS NOW

The future of

MARKET U P D AT E

Martha Kennedy, Director of Retail Implementation, Envision Group Market is a solution offering a retail space that is flexible. It creates a customer experience that is modern in look and feel – operationally, digitally and physically. The multi-functional space also maximizes real estate to drive more traffic and sell more product with increased daypart opportunities, in addition to breakfast and lunch. For example, a coffee or espresso bar, groceries, trendy snacks, or a Teaching Kitchen can keep customers engaged. Defining the right product, offered at the right price, is a combination of our own sales data, industry trends and client feedback. Both products and customers across the marketplace are changing at an accelerated pace and Market is positioned in a way that makes us able to respond quickly. Mobile ordering, cashless terminals and kiosks are a large part of the merchandising plan, while sustainable packaging and partnering with socially responsible manufacturers are a meaningful part of our marketing plan. It’s easy to get started when converting an existing Outtakes space or building a new store. We have streamlined the process, starting with an initial site survey. Then our Design & Build, and Implementations teams get to work with customized ideas to promote and increase sales.

24 ENVISION | 2018


MARKET GOES OFF TO COLLEGE Andrea Johnson, Director of Retail Strategy, Chartwells Higher Education At Chartwells Higher Education we are thrilled about the Market concept and believe that it is exactly what today’s students are looking for. With the clean, modern look and feel, and food taking center stage, this is a great C-store solution for college campuses. We are working with Envision Group’s Retail Solutions team in devising a systematic approach to converting the 268 Outtakes locations in the Chartwells system, as well as placing Markets in our newly acquired and rebid business. We are particularly excited about the variability of the build-outs and that the Market concept can be applied to any size, shape or environment. With multiple C-stores on any given campus, there can be a variety of products and services needed at each one. The operator can choose from multiple modules–including Barista, Bodega or Action Stations–to ensure the offerings are tailored to the location. We are also very excited about the tools we have been developing with Envision, from standardized planograms and ordering information to

trade dress materials and promotional calendars, they provide direction for a great retail brand. The key to retail success is partnering with operations to customize retail offerings. At Chartwells, if you have been to one campus, then you have been to one campus – each has its own personality, with unique student and faculty needs. Market allows the operators to design the experience not only to the campus, but to the area on campus. The retail offerings in a C-store in the bottom of a residential dorm are very different from a C-store in the student union. Market is in all of our new business proposals this year and we’ve already opened our first few locations. Students and faculty love the fresh food components throughout the space and that everything is easily grouped and labeled, making the shopping experience easier to navigate. Some even said they feel like they’re in a smaller version of Whole Foods!

Hofstra Law School 2018 | ENVISION 25


C O M PA S S E AT S

CULINART GROUP Garden Bistro offers a fully vegan plant-based dining experience.

Food is at the forefront of everything we do. Building community through the power of Compass, our chefs created a food hall to showcase the leading innovation from each sector.

FLIK HOSPITALITY GROUP

RESTAURANT ASSOCIATES

Jian Bing is a savory Chinese crepe street food served with pickle and brine salad made from upcycled vegetable scraps.

Not Junk Food (NJF) features fast food classics redone vegan-style highlighting plant-forward items.

26 ENVISION | 2018


CHARTWELLS K12

EUREST

A tasty mix of school Garden Grown ingredients delivered to the kitchen and ultimately the cafĂŠ, served with a side of education.

Bok Choy is a quick service Pan Asian concept focused on sustainability, wellness and on-trend dining wrapped up in one.

CHARTWELLS HIGHER EDUCATION

MORRISON HEALTHCARE BonaFide Bone Broth is a powerful remedy gaining traction for packing protein and other nutrients into a delicious, easyto-digest staple for healthy diets.

Rescued Plate is a station concept utilizing the most frequently wasted products in new, on-trend dishes.

MCL/TOUCHPOINT/BATEMAN

WOLFGANG PUCK

Coast-to-Coast BBQ featuring sous vide cooking using High Pressure Processing (HPP) technology.

A personalized hand-crafted guest experience featuring made-to-order pasta with a seasonal sauce.

2018 | ENVISION 27