Envision 2020 Issue 1 Spring 2016

Issue 1 | Spring 2016

Telling the stories of today and tomorrow

OUR PARTNERSHIPS

MARKET

2020

2020

CEO CORNER

WELCOME TO THE FIRST EDITION OF “ENVISION

2020 ”

Envision 2020 is our roadmap for shaping the future state of the industry. To us, that means we need to make it easy for people to make better food choices, create experiences that drive overall well-being, encourage a sense of community (locally and globally) - and very simply, do the right thing.

Through our scale and the framework of our four pillars Food, Community, Ownership and Stor ytelling, we have endless opportunities to tell compelling stories while enabling our culture of sectorization and the uniqueness of each Compass brand to flourish.

Take for example our Imper fectly Delicious program (IDP), which rescues cosmetically imperfect produce for back of house preparation that would otherwise be composted. Despite its top grade quality, a misshaphen carrot in many cases wouldn’t be sold in a retail grocery, but we chop it up and put it in a stir fry dish. Through IDP, Compass Group has rescued over 1 million pounds of produce to-date and has been able to use it in our recipes and cafés as opposed to it going to waste.

This is just one of many examples of how we can create significant positive impact in our food system collectively and still maintain our high quality standards and defined identity of each of our sectors and subsectors.

As you browse through this issue, think about all of the ways you live out the pillars of Envision 2020 everyday. Each one of us is empowered to make small differences and because of our scale, all of those “small” efforts add up to create BIG impact over the course of months or years.

As we continue our Envision 2020 journey, we want to tell the stories of our food, our chefs, our farmers and our partners.

So ask yourself and your team, “What will your stor y be?”

Share it with us by emailing Business.excellence@compass-usa. com and we’ll share it in our next issue!

Have a great summer!

Rick Post COO, Compass Group

Making It Easy Enabling our people to take OWNERSHIP and working with PARTNERS that share our vision, our mission is to MAKE IT EASY for our customers to make better food choices, create EXPERIENCES that drive overall well-being, encourage a sense of COMMUNITY and simply do the RIGHT THING. The 2016 Summit, titled “Making it Easy,” launched the second year of our Envision 2020 journey. Last year’s Summit introduced the four foundational pillars of Envision 2020 – Food, Community, Ownership and Storytelling. These pillars quickly took hold, gained traction, and garnered attention.

Envision 2020 is gaining traction and garnering attention.

Envision 2020 has grabbed the attention of several Foodservice publications, including Food Management Magazine, who ranked Compass Group No. 1 on their Top 50 List, partly fueled by our Envision 2020 initiatives. We were also recently recognized in a report by foodservice research firm, Technomics, who called out Compass Group’s transformative pillars, saying, “Storytelling is their business strategy.”

Richard Cousins, our Compass Group PLC CEO, published a global leadership update on Envision 2020 – highlighting U.S. operational focus on innovation, food and plant-forward concepts.

W h a t ’s N e x t ?

Maintaining the momentum of the last 12 months is key – and that takes everyone’s help. Our focus now must be on implementation and telling our story – especially why we do what we do.

Take a look at some of the new initiatives being developed in the spirit of Envision 2020, including the Teaching Kitchen collaborative, our partnership with Food Recovery Network, the Veg Revolution and Market 2020. These are just a few of the ways in which we are Making it Easy and keeping Envision 2020 at the forefront.

Listen for stories from across our operations and encourage your team(s) to tell their stories to customers, clients and share with Business Excellence.

Per haps most of all, share this report with associates who couldn’t attend and encourage them to watch the videos and follow the links for more infor mation. Working together we can succeed in “Making it Easy” for our customers, clients and associates to DO THE RIGHT THING.

LOST

PARTICIPANTS

IT! SHED 5,000 LBS

Compass Group’s February Wellness Challenge wrapped up just as the Summit kicked off. More than 3,600 associates signed up for the month-long initiative powered by Lose It! technology. Of course, using technology to take ownership of our own health is a key piece of Envision 2020.

Participants really came out ahead with these cumulative results for the 29-day campaign as they: • Lost nearly 5,000 pounds • Burned 9 million calories through logged exercises • Chuckled when the Lose It! app offered helpful tips like: “We noticed when you have a low-fat breakfast, you tend to eat 350 fewer calories for the day.”

Although the challenge is over, it’s not too late to leverage Lose It! for your own health and wellness. Just visit www.loseit.com to sign up. If you have a client interested in running a wellness challenge of their own, contact Jennifer Roberts (jennifer.roberts@compass-usa.com).

Not every global corporation can point to a foundation that drives its success. Fewer yet can show how that foundation touches and elevates every part of its operations, from associates to customers to its relationships with clients.

In 2015 Compass Group named the four foundational pillars that maintain our stronghold as the world’s greatest foodservice company: Food, Ownership, Community and Storytelling.

The names of the pillars are just a year old, but really, we’ve been living by them for decades.

It’s the way we excite customers with new and innovative food concepts, and how hourly associates own their stations and individual operators give their units a personal touch. It’s sustainable sourcing – not because someone says we should, but because it’s who we are.

Envision 2020 is about enhancing customer environments to drive collaboration, cultivate communities and offer customers momentary relief from their demanding days. It’s putting words to these priorities and telling stories that help listeners “get” what we do.

FOOD More good stuff; less bad stuff

Everything starts with the menu, and simple is often better. The Food pillar is all about making the healthier choice easier through strategic product placement, smaller portion sizes and bringing vegetables back to the center of the plate.

MENUS OF CHANGE

IMPERFECTLY DELICIOUS PRODUCE

ROOTED

VEG REVOLUTION

COMMUNITY More than just a café

We are so much more than cafés, catering and vending operations. The way we operate and the experiences we provide actually create communities and improve our customers’ lives.

TRANSFORMING SPACES

MARKET

2020

LOCAL

OWNERSHIP Enabling experiences

The technology and tools we leverage makes it easy for customers to make educated decisions and take ownership and control of their health and wellness. Our partnerships with Lose It! and Zipongo help us leverage technology to make it easy for our customers to sustain healthy and active lifestyles.

REFRESH

2020

APP

LOSE IT!

ZIPONGO

STORYTELLING Connecting people through food

We put stories behind our meals and the people who prepare them. We take time to connect with customers through stories that tell the origins of our ingredients and recipes, the passion of our people, the innovation of our initiatives and our successes in sustainability. Sharing our stories helps us connect with customers, engage with other associates and, most importantly, stories can inspire everyone who hears them.

ASSOCIATES

FOOD

PARTNERSHIPS

CEO CORNER

What does me

W E ASKE D O U R C EO’ S , A N D H ER E IS W H AT

Lisa McEuen Chartwells Higher Education

Scott MacLellan Morrison Community Living and TouchPoint

Tony McDonald Eurest and Eurest Services

Rhonna Cass Chartwells K-12

Innovation is bridging the gap between what our students want and need and the experience we can provide. … Innovation is only impactful when it’s relevant to our students and improves the quality of life on campus.

s innovation ean to you?

Lisa McEuen

Innovation to me means incremental improvements and big leaps, and both are needed to stay sharp in our business.

One’s an evolution and one’s a revolution. … We drive innovation by encouraging our operators to challenge the status quo and then we celebrate them when they do.

Scott MacLellan

T HEY HAD TO SAY...

I believe innovation needs to be a cultural component that’s part of the fabric and the DNA of an organization.

We’ve had the good fortune at Flik to have the founders make that a big part of their business model.

Scott Davis We start innovation by listening to our clients. When we can meet their needs through marketing and culinary innovation and create real value, we can drive customers to our cafés and improve participation. Innovation doesn’t need to be a crazy, earth-shaking invention. It simply needs to provide practical progress and tangible value to our customers.

Scott Davis Flik

Tony McDonald Innovation is about curiosity. It’s the desire to do something in a different or new way. In K-12, it’s anything from a new best practice to a new technology, large or small. It doesn’t have to be revolutionary to be innovative. In our business, it’s about our folks. It’s about ownership and culture and allowing folks to make a mistake, to take a risk, to fail fast; that’s what fosters innovation.

Rhonna Cass

Dick Cattani Restaurant Associates

Never imitate! You have to innovate! Go accelerate, so you can dominate! The key to success is to innovate!

Dick Cattani

HARNESSING THE POWER OF

FOOD EDUCATION Chefs, restaurants and, perhaps most especially, giant foodservice companies like Compass Group, have enormous power over our nation’s collective health.

That’s why Compass Group signed on as a founding grantor and partner of a collaborative between the Culinary Institute of America and Harvard School of Public Health. Together, we are working to create a Teaching Kitchen, a multi-disciplinary place where our customers can come to learn how to prepare healthy, delicious meals at home. They are able to receive basic shopping, cooking and nutrition tips as well as personalized instructions in exercise and movement, all of which they will hopefully take home to their families to implement in their everyday lives.

Twenty-five thought-leading organizations came together for the first time in February 2016 to get conversations started. Through this collaborative educational initiative, we will help our customers eat healthier, become more physically fit and feel more grounded…mind, body and soul.

What if chefs and doctors and other health professionals could better collaborate to accelerate change?

What if teaching kitchens could be at the heart of a powerful strategy for individual, family and community transformation?

HAMPTON CREEK COMPASS GROUP

PARTNERSHIP NETS TANGIBLE RESULTS At the 2016 Summit, Hampton Creek CEO Josh Tetrick highlighted the sustainability results and ways the 15-month-old partnership has benefited both companies.

As a result of our exclusive partnership, Hampton Creek products have made a tangible environmental impact: • 1.5 billion+ gallons of water saved • 85 million square feet of land preserved • 6 billion+ grams of carbon emissions prevented Compass Group has been the pillar of Hampton Creek’s growth.

As a result of our partnership, Hampton Creek: • Products are sold in Walmart, Target, Dollar Tree, Costco, Kroger and Whole Foods.

• Is the fastest-growing private food company in the world.

• Grew from a tiny 3,500-square-foot facility to a 95k-squarefoot facility and has been able to attract the top scientific, culinary, sales and operations talent as employees.

• Is now building a 95k food facility to develop and fuel products of the future.

NEW IN 2016!

Hampton Creek created a student fellowship program to show selected students how they can find meaning while doing something good in business. Their fledgling Culinary Concierge program sends chefs into Compass Group accounts to give our chefs hands-on demonstrations on how to use Hampton Creek products, as well as educates customers about their products. And together we’ve done so much more.

That was in 15 months.

Imagine what will be possible by 2020.

SUSTAINABILITY SUCCESSES Great food, of course, starts with ingredients that are fresh, flavorful and high quality. Whenever possible, we want those ingredients to be sustainably grown, responsibly harvested and have the smallest possible carbon footprint.

Our 2015 sustainability strides were sizeable, beginning with our new Sustainability Platform, which builds upon current commitments, incorporates new goals around climate change, and underscores our plans and intentions. Check out the recently released 2015 CSR report for sustainability success stories from across our sectors.

For 2016, our focus is on waste reduction practices.

Waste is not only a focus for Compass Group, it’s closely watched by our clients, who want us to be responsible with the waste we produce in the kitchen.

We must do our best to mitigate it. And if we produce excess food, the best solution is to donate it to a local organization to help feed people within the community.

We’ve created a guide to food recovery, are exploring enhancements for Trim Trax, are developing a guide to help our accounts audit waste levels and navigate their way toward zero waste, and we’re exploring ways to move Carbon Foodprint internal. Watch for details about these initiatives and others taking place in 2016.

FOOD RECOVERY PARTNERSHIP HELPS MINIMIZE WASTE

Compass Group has joined forces with Food Recovery Network, the largest student movement against hunger. Working with college student volunteers, Compass Group – with Chartwells Higher Ed leading the way – has already kept more than 119,000 pounds of nutritious food from going to waste.

Food recovery is one of the simplest ways to become more sustainable and help your community while boosting the bottom line.

It really is a win-win-win solution that seems to help everyone involved.

The students weigh the excess food (giving managers helpful insights into how much actually gets eaten) and deliver the food to the tummies that need it. Managers can order more precisely going forward and less food ends up in the landfill. Even the government is on board: all donors are protected from liability under the Bill Emerson Good Samaritan Food Donation Act unless they knowingly donate food that is unsafe.

Contact Business Excellence to get involved.

MARKET 2020 Markets are more than a trend or a material palette. They are a place of comfort and convenience; a home base. Strategically developed and curated, they’re a mechanism for delivering a multiplicity of experiences and a variety of products that help customers thrive, connect and engage.

Market 2020 is our interpretation of a marketplace system that reaches new customers, increases frequency of existing patrons and explores new business model opportunities.

It’s a space that appeals to a multitude of consumers and consumer needs, providing convenience, quality products, consistent service and educational opportunities, while delivering an experience that provides a halo of wellness with social and environmental consciousness at its core.

Market 2020 is all about creating solutions that are commercially, socially and environmentally balanced.

Creating next-generation marketplaces - Today Consider following Market 2020 development tactics to infuse your space with energy and enhance user engagement, creating new opportunities to grow profitably and responsibly.

Through Teaching Kitchens, we are able to infuse education into the food experience.

Artisan showcases feature local, regional and thoughtful brands and create a mercantile destination that goes beyond just food.

We tell the stories that help customers connect with farmers and feel good about the products they’re buying and the community farmers those purchases help support.

It’s a coffeehouse experience with easy-to-understand menus and mobile ordering and payment options that streamline the buying process.

Our Market 2020 To-Go model enables customers to order ingredients that they can take home and prepare a family meal. We will deliver all of the pre-portioned ingredients right to them with the recipe and a video demonstration of how to prepare it.

Market 2020 is bold and market-changing, while being commercially, socially and environmentally balancing.

When we’re done building this fantastic space, ensure that we keep it as such by engaging through strategic partnerships and ongoing meaningful programming, events and initiatives.

What will your Market 2020 story be?

INNOVATION TECHNOLOGIES

“The size of this intersection is enormous today, but just watch, this has the potential to be staggering,” Rob Watkins Chief Information Officer

Few should be surprised that Compass Group is already at the forefront of technology, food and wellness. The 2016 Culinary and Marketing Summit not only showed that this is this a fun place to be, it demonstrated how the technologies already at our finger tips could drive significant sales.

Compass Group already leverages three digital wellness platforms that can help sectors engage with customers and deepen their relationships with clients’ health, wellness and benefits teams. Zipongo helps people eat well. Lose It! is a seamless, customized weight loss system. And our very own Envision 2020 app makes it easy for our customers to achieve their wellness goals.

So what’s the coolest tech offering in the works today? It’s the “Food Find Me” beacon technology. Customers digitally order and pay for food, that gets delivered to them Uber style.

M O R R I S O N H E A LT H CA R E A N D F E L LOW CO M PA S S S EC TO R S PA RT N E R W I T H C I T Y O F FAY E T T EV I L L E TO C E L E B R AT E E A RT H DAY Vantage Point Hospital’s leadership team came together with three fellow local Morrison Healthcare accounts and four other Compass Group sectors including Chartwells, SSC, Eurest and Morrison Community Living, to clean up the community.

Throughout the day, the team of over 50 volunteers made a difference by participating in Wild About Earth Day, through which they helped clean up the walking trails in Northwest Arkansas! The leadership team at Vantage Point created NW Arkansas sector t-shirts to wear when volunteering in future cross-sector events.

Volunteers were encouraged to bring their children, providing the unique opportunity to share with the next generation that it is everyone’s responsibility to care for the environment and community.

City of Fayetteville Mayor Lioneld Jordan was present to participate and support the partnership with Morrison Healthcare and Compass Group as a whole. When recounting his experience, he stated that the participation from Compass and Vantage Point took this event to a whole new level and is planning to adopt a section of the walking trail in the future on behalf of Morrison Healthcare to show their continued support of community involvement and taking care of the environment around them. All in all, it was a rewarding experience for all involved and a wonder ful way to celebrate Earth Day!