Celebrating Our Journey 2025

Celebrating

Our Journey

Showcasing Our Culture of Care & Belonging

Strengths Embracing Our

Growing Together with Purpose

This new edition of Celebrating Our Journey is filled with stories that underscore our commitment to continuous improvement and growth. Across Compass Group’s businesses, you’ll see how we are challenging ourselves to be better every day and deliver value to those we serve.

Our people are at the heart of our progress. Their drive, dedication, and innovation move us forward and position us as a leader in foodservice, hospitality, and support services.

Mutual respect, collaboration, inclusion, and belonging are in our DNA, guiding how we work and ensuring every individual is genuinely valued for who they are.

At Compass Group, kindness and care for one another are a way of life. As we grow together, let’s continue to shape an environment where everyone can flourish.

Palmer Brown | CEO Compass Group North America

at Our Core Care & Belonging

At Compass Group, we’re steadfast in our commitment to creating an environment where everyone feels seen, heard, and valued. Throughout our family of businesses and in the communities we serve, we’re continuing to take meaningful steps forward – building connections, breaking down barriers, and making a lasting impact.

More than 30 stories in this wonderful new edition of Celebrating Our Journey reflect our core pillars of people, culture, and community

Our people are our purpose, and we believe in unlocking their potential and creating opportunities for all. Read about how we’re empowering our team members through mentoring programs that connect aspiring leaders with experienced professionals, providing bilingual resources and leadership development to strengthen our workforce, and supporting veterans and people with disabilities through workplace success initiatives.

A thriving culture starts with well-being, inclusion, and a sense of belonging. Learn how we’re making a healthy lifestyle more accessible, advancing psychological safety to ensure every voice is heard and respected, honoring talent and traditions, and embedding respect for human rights into every aspect of our operations.

We recognize the power of food and support services can drive positive change in strengthening our communities. Discover stories about how culinary arts programs are empowering students in underserved neighborhoods, and explore how we are partnering with organizations supporting those who are visually impaired or without housing – helping to combat food insecurity, providing reading comprehension tools for elementary-aged children, and participating in neighborhood revitalization efforts.

A welcoming and caring experience is truly at the heart of our hospitality. As you turn these pages, we invite you to experience our community as we continue building connections, breaking down barriers, and making space for all of us to celebrate our journey.

Cindy Noble Chief People Officer Compass Group North America

Aleshia McMath

Global Director of Inclusion, Opportunity, & Wellness Compass Group

Cindy Noble and Aleshia McMath

Blueprint for Belonging

OUR PEOPLE

“Be well. Be safe. Be kind.

Being kind doesn't make you less of a person – perhaps a little vulnerable. But in a safe environment, a good support group helps you learn and grow as a person.”

Anne Chenebenoit | Quality Assurance Manager | FLIK Hospitality Group Compass Group

Inclusion Excellence Award Recipient 2024

Nourishing Heirloom: Celebrating Legacies &

In the spirit of celebrating stories that connect and inspire, Chartwells Higher Education launched Heirloom – a vibrant cultural series that offers a glimpse into the lives of our incredible associates.

Heirloom goes beyond storytelling; it pays tribute to the richness, talent, and traditions of our teams while fostering an environment where inclusion thrives.

Each episode in the series centers around a specific topic that ties back to a family heirloom or tradition, offering an intimate glimpse into our associates’ cultural backgrounds. These heirlooms might be cherished family recipes, cooking items passed down through generations, memorable gatherings that became traditions, or even family mottos that resonate with their heritage.

Heirloom is structured as a year-long series, with a new video released each month. These videos are carefully aligned with national heritage months, allowing us to explore and celebrate diverse cultures in a meaningful way.

Frances Hodges, Missouri State University

Traditions

In 2024, we proudly featured Frances Hodges, a Missouri State University associate whose story highlights her time as a backup singer for Ike and Tina Turner. When asked about the impact sharing her story through Heirloom had, Frances said,

“It’s always nice to remember those memories and stories. It feels good knowing that people care to hear them.”

Beyond the local impact, Heirloom is making waves on social media. Videos, on average, are receiving 91.8% more engagement than more traditional means of storytelling content, underscoring Heirloom's power to connect with audiences on a deeper, more personal level.

Through Heirloom, we’re not just telling stories –we’re sharing our collective experiences, honoring the past, and inspiring a more inclusive future.

To hear more of Frances' story, scan the QR code:

BuildingInclusive Teams Coast to Coast

While all teams at Chartwells K12 are dedicated to inclusion, the teams at Dallastown Area School District in Dallastown, pennsylvania, and DaVinci School District in El Segundo, California, are taking it a step further, embracing inclusion as a daily commitment to empower individuals with intellectual and developmental disabilities through meaningful employment and hands-on learning opportunities.

On the East Coast, associates Blake, Cindy, Aaron, and Becky are part of the team at Dallastown Area School District where they have opportunities to use their customized skills to make a difference in the community.

These four associates received training and onsite coaching from Penn-Mar Human Services, a regional organization serving adults with developmental disabilities. Penn-Mar provides the support to help individuals reach workplace success in a competitive, integrated environment.

The Dallastown team collaborated with PennMar to match the four associates with roles that fit their skills and personalities. Becky is an excellent communicator and enjoys chatting with students as she serves their meals, while Aaron likes to stay busy and can be found working hard in the dish room or working the serving line. Cindy's flexibility allows her to help fill in for open shifts, and Blake's infectious smile brings joy to the rest of the team as he refills serving trays in the kitchen.

“Each of the four associates from Penn-Mar brings a smile, positive attitude, and hard work ethic to our team and our cafeterias,” said Kim Smith, director of dining services at Dallastown. “We value our partnership with Penn-Mar and are looking forward to bringing on more associates through this program.”

“What inspired me was the relationship that developed between the students and the Chartwells staff. The participants are very proud to contribute. They’re excited to learn about working in a kitchen and know they’re getting experience that may help them get employed after school.”

Michael Gengler | Director of Dining Services | DaVinci School District

On the West Coast, Michael Gengler, director of dining services at DaVinci School District, is making an impact in a similar way. He partnered with the school’s special needs program director to create hands-on learning and job training opportunities for students in the cafeteria. Students gain experience and earn their California Food Handlers Certification, a credential that opens doors for future employment.

Each morning, students join the cafeteria team to help prepare 300 to 400 to-go bags, working alongside staff who offer guidance and support. This initiative provides valuable job experience, fosters independence, and builds relationships between students and staff.

“The Chartwells staff love working with and teaching the students,” said Michael. “It’s a win-win situation.”

At both Dallastown and DaVinci, the focus on inclusion through customized employment and training is creating a lasting impact not just for the individuals involved but for the entire school community. These initiatives show that when a team embraces inclusion, everyone benefits and a stronger, more supportive culture emerges.

Students and Chartwells K12 associates at DaVinci School District in California.

“Bella the

Redefining Education Through Creative Imagination

Jennifer Chester is a biomedical engineering technician with a passion for education. Since joining Crothall’s Healthcare Technology Solutions team in March 2022, Jennifer has explored many creative ventures to bring awareness and recognition to the healthcare technology management (HTM) field. Her most recent endeavor is an online comic strip titled “Bella the BMET.”

Drawing on her own experiences as an African American woman in HTM, Jennifer’s character –Bella – is a biomedical equipment technician, or BMET. Bella is a quick-witted, confident protagonist who encourages young readers to follow their dreams, think outside the box, and learn about the world of healthcare technology.

Jennifer found her passion for complex technology as an avionics technician in the U.S. Air Force. From 2010 to 2016, she maintained some of the nation’s largest military transport aircraft. Following her military service, Jennifer began her biomedical engineering career, applying many of the same essential skills.

“I find it rewarding to go to different healthcare facilities every day and use my skills to maintain and repair critical medical devices,” Jennifer said. “Working with a group of people with like-minded goals makes the job even more satisfying.”

During the pandemic, Jennifer saw an opportunity to share her engineering knowledge with her children. She began developing science projects for them to complete at home and, with encouragement from friends, she expanded the projects to online classes – with hand-assembled materials made by Jennifer herself. As demand grew, so did the program. She started a YouTube channel and, eventually, the nonprofit NextJenn TechMom. The organization offers a mobile discovery museum designed to foster interest in science, technology, engineering, art, and math for children ages 3 to 16.

With “Bella the BMET,” Jennifer is expanding her reach, educating children on the importance and daily operations of the HTM field via the online series, coloring and activity books, and even a hardcover children’s book, "Bella’s Big Fix: The Story of a Smart Girl and Her Tools." Spinoffs feature characters such as a young girl named Mia and Bella’s coworker Big Ben. While Bella displays her engineering prowess on every page, Jennifer believes it’s more than the machines:

“It’s about inspiring the next generation. Bella shows us that any problem can be solved with persistence and knowledge. And she encourages Mia that girls can indeed do anything.”

Jennifer Chester

BMET”

Jennifer is dedicated to making sure all children are excited to learn and see HTM as a rewarding career path. Her message is gaining industry attention: Bella was recently featured in articles on AAMI Array and HTM On The Line.

“I’ve heard many stories, especially from women who wished they had pursued careers in science or engineering,” Jennifer added.

“They need to regain confidence in attacking the topics they lost somewhere along the way. Making these subjects fun and engaging is easy, and hopefully they realize they can make HTM a viable career option.”

“

Respecting Human

At

Compass Group, we firmly believe protecting the rights of vulnerable groups is not just an ideal but an essential component of our commitment to upholding human rights.

By weaving respect for human rights into every facet of our operations, we not only strengthen our core people principles but also cultivate a workplace where every individual feels valued and respected.

Our global Human Rights Policy outlines our commitment to upholding international standards and forms the bedrock of our efforts to integrate human rights into all aspects of our business practices. This policy underscores our unwavering dedication to ensuring safe and equitable working conditions, eliminating discrimination, and safeguarding against forced labor and exploitation. It sets clear expectations for our teams worldwide, fostering a cohesive approach to human rights across Compass Group.

Role of the Human Rights Working Group

A key driver of our efforts is the global Human Rights Working Group. This cross-functional group includes leaders from various Compass Group sectors.

The HRWG serves as a collaborative platform where participants can discuss business challenges, share concerns, and explore opportunities for improvement. It reviews and takes learnings from real-world examples and recent news stories outside of our business, such as allegations of forced labor or other human rights violations reported in the international media.

Human Rights

“Our Human Rights Working Group has helped us elevate awareness, consider risks, and translate learnings across our diverse, complex, and decentralized business.”

Luis Bueno | Director of Employment, Equity, & Social Impact | Compass Group

These discussions enable us to assess our practices and take proactive steps to uphold ethical standards and protect our people and businesses.

The Global Supplier Code of Conduct sets out our expectations for ethical practices among the thousands of suppliers we work with. By adhering to these standards, our suppliers help promote safe working conditions and respect for labor rights, which benefit their workers and create a positive impact throughout the supply chain.

In 2024, approximately 17,000 leaders around the world completed human rights training as part of our Ethics and Integrity program. This training equips leaders with the knowledge and tools to help identify and manage human rights risks, reinforcing these principles in our daily operations and extending to our supplier interactions.

Our efforts – including training, the SpeakUp, We’re Listening confidential reporting program (an anonymous reporting channel for voicing concerns without fear), and various other initiatives –highlight our dedication to human rights work. They reaffirm our commitment to fairness, respect, and dignity for all, supporting a culture of transparency and continuous improvement.

Honoring a Beloved Culinarian Chef Jerry

Chef Geraldo “Jerry” Reveron

In April 2020, FLIK Hospitality Group lost a dear member of our community:

Chef Geraldo "Jerry" Reveron. Chef Jerry was an executive chef with FLIK Independent School Dining and part of the Compass Group family for a majority of his culinary career. He was a mentor, leader, and friend.

Jerry began his culinary career in the U.S. Navy and, as the executive chef at Woodward House in Bethlehem, Connecticut, earned numerous accolades from publications and organizations — including The New York Times and Zagat — before joining the FLIK team.

A Legacy of Growth and Dedication

In September 2023, FLIK’s Entrepreneurial Council and Latinos Unidos partnered to develop the Jerry Reveron Scholarship Fund. This annual, internal scholarship is dedicated to supporting the career growth of our associates and helps support a contribution to future generations in Jerry’s name.

These $5,000 scholarships are available to all culinary associates with at least a one-year tenure at FLIK, an Above Target performance rating during annual reviews, a willingness to help others, a commitment to community, and/or proven leadership within the organization.

Along with financial support, associates receive in-kind technology and mentorship through Latinos Unidos and a customized plan for growth at FLIK. The funds can be used for any continued education support, networking, membership dues, development pathways, or other personal objectives.

At FLIK, Jerry was a prominent member of Alianza Latina – now Latinos Unidos – the employee resource group dedicated to supporting FLIK’s Latin and Hispanic associates. Chef Jerry believed in growing our talent through hands-on training, finding ways to close opportunity gaps through mentorship, giving back to our communities, and supporting the mission to create a more inclusive workplace.

Sharing the Secret Sauce

During National Hispanic Heritage Month (September 15-October 15), we’re also celebrating Jerry’s legacy by featuring his recipes throughout our cafes. By sharing these authentic dishes with our culinarians and our guests, we’re able to preserve Jerry’s spirit, passion, and dedication.

Chef Jerry working with culinary team members.

Chef Jerry with Chef Jet Tila.

Going for the Gold

Annie’s Triumphant

Annie's journey on the ice began at the age of 3, driven by her dream to one day compete in the Special Olympics.

Annie Murray, a dedicated Morrison Healthcare associate at Cleveland Clinic, is a shining example of boundless positivity and an unmatched work ethic. She also has a passion for figure skating.

After years of rigorous training and unwavering determination, Annie's dream became a reality. In 2024, representing her home state of Ohio, Annie dazzled the world and proudly secured the gold medal in figure skating at the Special Olympics.

Triumphant Journey

“My experience working every day with Morrison has enabled me to have a full schedule, keep nice and busy, and still enjoy plenty of extracurriculars.”

Annie Murray | Morrison Healthcare Associate | Cleveland Clinic

Annie is no stranger to hard work. From schoolto-work transition programs, she has dedicated herself to succeeding no matter the scope of the challenge. This has not gone unnoticed; Annie’s manager, Jacey Andersen, regards her as one of the most reliable members of their team. This sentiment is echoed by supervisor Faith Gill, who says Annie brightens everyone’s day with her perpetual cheerful mood. Annie credits Jacey and Faith for her professionalism, saying, “Jacey and Faith have mentored me so I can keep growing in my job.”

The gold medal win also earned Annie a spot on the local news and an online article covering her childhood, her figure skating career, and her role at Cleveland Clinic. In the article, her longtime skating coaches agree that she truly gives it her all, courageously taking risks, and trying anything to improve her skills.

They, too, emphasize her great attitude and endless positivity, something also noted by the author of the online article.

While the Special Olympics gold medal is a dream come true for Annie, she emphasizes her pride in her service to her team: “I am proud of getting this job and doing my best work for great bosses.”

With her magnetic personality and incredible skill, it comes as little surprise that everyone Annie meets speaks her highest praise. From figure skating to support from organizations such as GiGi’s playhouse to her work with Morrison Healthcare, it’s clear Annie makes an impression everywhere she goes.

Annie embraces this, saying the best part of her job is “all the people I get to work with every day.”

Cultivating Community Paul Ferrer & Pride Network

paul Ferrer, a client dining center director for Restaurant Associates in New York City, has been a steadfast advocate for inclusion and community in the workplace. With three decades of experience, paul’s journey reflects both personal growth and the transformative power of collective support. In his own words, he shares how the pride Network has become a cornerstone of fostering connection and community at R/A.

Left: R/A team at NYC Pride March. Right: Client Pride event with The Countess Mascara, Paul Ferrer, and "RuPaul’s Drag Race" star Vivacious.

“I joined R/A on May 3, 1993, along with many of my former coworkers from The Quilted Giraffe, which was a fine dining establishment in Manhattan. We already had strong personal and professional bonds, which made the transition to corporate dining much easier.

“On my first day, my manager welcomed me with her inspiring attitude and enthusiasm. It felt like we were joining something bigger than ourselves.

“At the restaurant, we worked with other LGBTQ+ people and supported each other. Moving to corporate dining required some adjustments, but we felt accepted and continued being ourselves. I never felt the need for an Employee Engagement Group (EEG) because we didn’t feel excluded in any way.

“In 2020, meeting Courtney Willis – our vice president of diversity, equity, inclusion, belonging, and culture – inspired me to think differently about EEGs, even after 27 years with the company.

"As we explored cultural transformation and what that could mean to our company, she helped me understand the benefits of networking and reaching out to others. We realized that if we formed a resource aligned with the broader DIAC (Diversity and Inclusion Action Council), we could provide support and information to make people feel more comfortable and encouraged.

“We’ve educated about LGBTQ+ history through companywide virtual trivia, held roundtables on our weekly town halls, and organized donations and participation during NYC’s pride March. We're creating an environment for socializing, mentorship, and normalizing differences for both LGBTQ+ individuals and allies.

“I show my emotions professionally and think it’s important to let our guard down for what we stand for. While I never needed the pride Network to feel included at R/A, I now see that involving associates more directly can greatly enhance their experience. It's been incredibly fulfilling to broaden our community in this way.”

“Suddenly, bringing the outside world into R/A became my favorite part of the job. Through my work with the Pride Network, I've met many incredible people in R/A.”

Paul Ferrer | Dining Center Director | Restaurant Associates

“Scaling Thoughtfulness” The Business Case for

Reimagining what it means to lead with intention and inclusivity is Jess Legge’s focus. As the CEO of Sifted, she has built a mission-driven company that turns food into a powerful tool for connection and celebration. Her journey to create an inclusive workplace culture is a testament to the transformative power of thoughtfulness — and how scaling it can impact teams, clients, and communities alike.

“As a woman and LGBTQ+ person, I know firsthand the worry of feeling like you are 'other’ in a room. I’ve experienced environments where my identity wasn’t fully supported, and perhaps that’s why I am driven to create a culture that feels different. As CEO of Sifted, I want our teams and clients to know that there is a place for them –both literally and conceptually – at our table.

“Food, for me, is a powerful vessel to create connections and spark meaningful conversations. It’s through these shared experiences that I hope we can move toward a world where we don’t just accept each other’s differences but celebrate them, ensuring every voice is elevated and heard. Internally, we call this ‘scaling thoughtfulness.’

“Scaling thoughtfulness through our food programs is not just about delivering meals; it’s about creating moments that uplift everyone. From the chefs preparing the meals to the people enjoying them, every interaction is an opportunity to build connections. We focus on how food can be a medium for celebrating uniqueness and ensuring everyone feels like they can show up authentically at Sifted.

Part of Sifted’s Atlanta team.

oughtfulness”

“It's important to me that we are always celebrating the whole of our collective identities. Our menus are more than just a list of food items — they reflect our team’s diverse backgrounds and personal stories. By incorporating dishes from various cultures, we give our eaters the chance to connect with different heritages and traditions.

“It doesn’t stop there. We partner with nonprofits across the U.S. to support food recovery, ensuring our surplus doesn’t go to waste but instead helps those in need. To inspire those we serve, we share motivational quotes and humor on-site. These small gestures might seem minor, but they reflect our broader mission to build a thoughtful, inclusive community where people feel inspired, connected, and heard."

“At Sifted, the goal is to not just feed people but foster inclusion, support culture, and build a business where thoughtfulness is scaled in every direction. That’s the world I want to build – one meal, one interaction, one thoughtful gesture at a time.”

Jess Legge | CEO | Sifted

Assorted lunch offerings from Sifted’s kitchens. Chef Alex at a client’s site.

Breaking Barriers

in Facilities Management

As organizations prioritize building a future-fit workforce, tapping into a variety of talent pools is essential to driving innovation and growth. In facilities management, three trailblazing women are redefining what it means to lead with expertise, resilience, and heart. HVAC Technician Shanna Graham, Operations Manager Chakakhan Watson, and Fine Horticulture Manager Barbara Hatchel bring a wealth of experience and fresh perspectives to their roles at SSC Services for Education. Their stories, recently highlighted in industry publications, not only celebrate their accomplishments but also serve as a beacon for other women aspiring to enter the facilities management industry.

How did you learn everything you need to know to confidently work and lead in facilities management?

Shanna Graham: "My apprenticeship with SSC Services for Education came with hands-on training and learning. In the program, you begin by watching other technicians do the work, handing them tools, and listening to them explain why they are doing things and how they troubleshoot to figure out what’s wrong. After you’ve watched for a while, the technicians training you will start handing you the tools and directing you on how to do it yourself. It’s not a staged learning process; it’s always hands-on, and you will constantly be learning.”

Chakakhan Watson: "I’ve surrounded myself with mentors and leaders, and my experience in this industry all comes back to the people who support me and surround me; without their support, I wouldn’t have made it this far. SSC also offers the practical tools you need to learn. We have classes and programs that you can take anywhere, any time, to stay up to date."

“Women in trades is a stigma, but I really think that stigma comes from the outside point of view, rather than the inside point of view. If you put in the work, everyone will be supportive. I’ve never had anybody try to tell me that I can’t do it, or that it’s too hard because I am a girl.”

Shanna Graham | HVAC Technician | SSC Services for Education

What helps you to lead strong as a woman in facilities?

Barbara Hatchel: "My mentors taught me to never forget where I came from. I started at the ground level and worked my way up and down. I try to remember that because I used to be in that position, and I remember what it was like. When new people come in not knowing everything, I see their potential to turn into strong leaders. We go step by step; I teach them how to do things, and we work together.”

Chakakhan Watson: "The company you work for makes a difference. Prioritize working somewhere that you feel comfortable talking to different leaders and asking for advice and perspective. Don’t be afraid to ask for help, get really good at listening, and don’t be afraid to make mistakes – they’re going to happen.”

What advice would you give to other women who are interested in pursuing a career in facilities management?

Barbara Hatchel: "Refuse to be intimidated and be a student of life. I print out articles from horticulture magazines, including Texas Gardener and Texas Seeds, and I have two notebooks full of just two- or three-page articles. Sit down and read – start learning. Our world is a huge lab – try things; if you make a mistake, remember what you did and try changing something. It’s all trial and error, so don’t be afraid to try.”

To read more, scan the QR code:

Shanna Graham

Chakakhan Watson

Barbara Hatchel

Recruiting Heroes on National Hire a Veteran Day

National Hire a Veteran Day, established in 2017, encourages veterans to join the civilian workforce and reminds employers of the unique dedication and experience veterans bring to a company. On July 25, 2024, in observance of this day, Touchpoint Support Services hosted career recruitment events for veterans across five of its largest markets. These markets are Novi, Michigan; Indianapolis, Indiana; Joliet, Illinois; Austin, Texas; and pensacola, Florida.

Touchpoint’s recruitment team had a three-month window to coordinate such an expansive first-time event. With expertise from the company’s marketing and communications team, veteran-focused promotional material and banners were designed and produced to attract as much attention as possible. Human resources and Touchpoint’s client accounts provided additional support.

To spotlight the events, an informative video was created to help veterans and soon-tobe veterans better understand their career options. Associates who identified as military veterans were interviewed and shared insights into how veterans can transfer military skills to successful careers in civilian life. The video was posted to Touchpoint’s social media pages to bring attention to the events and provide extra encouragement to potential job seekers.

To view TouchPoint’s National Hire a Veteran Day 2024 video, scan the QR code.

“One of our recent Indianapolis hires actually referred a veteran to us during the event,” Katie Barrentine, recruitment specialist, shared. “I’m pleased to report that the veteran they referred was hired to fill a supervisor position that had been open for several months. We're thrilled to finally fill that role during the event, not only with a veteran but from an associate referral!”

With the event successfully completed, the recruitment team is already planning for the next Hire a Veteran Day with events at Veterans Affairs Hospitals and Veteran Resource Centers to connect with even more veterans.

Our leaders are honored, humbled, and proud that over 120 veterans have chosen Touchpoint for their second career.

“We recognize the value veterans can bring to our organization. From a strong work ethic, leadership experience, adaptability, and a belief in teamwork, the skills veterans gained during their military service can positively contribute to a diverse and inclusive workplace.”

Yolanda Walker | Vice President of Culture, Diversity, Equity, & Inclusion | TouchPoint Support Services

Recruiter Torina Williams in Austin, Texas.

Recruiters Jen Weisphal and Katie Barrentine in Indianapolis, Indiana.

Recruiters Shantina Reece, Yohanna Giron, and team in Novi, Michigan.

Recruiters Shantina Reece and Yohanna Giron in Novi, Michigan.

Rooted in Authenticity

OUR CULTURE

"Creating a positive workplace environment and recognizing individual commitment to the group is extremely important. Collaborating while respecting and appreciating our differences fosters a constructive and successful atmosphere."

Shurland Fields | Regional Director of Operations | Crothall Healthcare Technology Services

Crothall RDO of the Year Award Recipient 2024

Connecting Over Virtual Coffee

Building a career takes more than coursework or on-the-job learning –it takes connections. For many, a trusted mentor is a critical resource for career longevity and growth. Members of Bon Appétit Management Company’s DIAC recognized the need for stronger mentorship opportunities across the company, but they needed to think outside the box.

After hours of research and discussion, the DIAC team presented an innovative proposal: What if we connected people virtually?

The team found a partner in Ten Thousand Coffees, or 10KC, a virtual social learning platform designed to ease access to talent development experiences. In 2024, the Bon Appétit Connects mentorship program was born.

“I had an experience with a mentor, and it made such an impact on me in terms of my growth and also my dedication to and passion for Bon Appétit,” said Amy Tomes, general manager at Macalester College and a DIAC member who serves as program manager for Bon Appétit Connects. “It got me thinking a lot about what missed opportunities we could have within the organization without having those very trusted colleagues or counterparts that you feel you could go to ... with anything.”

Through 10KC, salaried Bon Appétit employees with varying job experiences are paired as mentors and mentees based on interests and characteristics. For six months, each pair meets monthly for a virtual cup of coffee. Prompts, short readings, or videos are provided to get the conversation flowing at each gathering.

Ally Padrick, a proposal writer on the corporate team and former general manager, signed up to be a mentor for the first Bon Appétit Connects session. “I don’t know that I’ve ever felt I’ve had a true mentor,” Ally said. “So, I thought it would be really helpful and empowering for me to be able to fulfill that for somebody else.”

Mapping Mentorship

Locations of Mentors and Mentees Across the United States

This map illustrates just some of Bon Appétit’s mentors and mentee pairings across the United States. It provides a visual representation of where participants are based, fostering a sense of community and collaboration nationwide.

Ally was paired with Adi Gayosso, an operations manager in the San Francisco Bay Area. The two immediately found common ground and discovered they had something to gain from each other. Learning how Ally has grown within the company and has taken a path Adi had never considered was eye-opening.

“You see that the company is more than just food management,” Adi noted.

“There are so many other people in the background that do so many other things. Right now, you’re doing this, but maybe your passion is something else and it’s something that you can still do within the company.”

For Ally, the experience has been equally rewarding. “It’s really tapped into my own personal desire to keep learning,” she added. “It’s really highlighted the value I do bring to the table and how I can instill that in others.”

Ally Padrick, Proposal Writer, Bon Appétit Management Company

Jozsef & Ron Michael & Joel

Lisa & Nicole

Phillip & Dominique

Mayra & Daniel

Nieca & Shavonne

Melissa & Adam

Jackie & Brandon

Jadarius & James

Kella & Mari

Cody & John

Peter & Andres

Bridging Breaking Barriers &

Canteen piloted a Reverse Mentoring Program in 2024 as a means of cultivating greater inclusion within the company. The program paired junior-level associates with executive team members to mentor them on various topics of strategic and cultural relevance.

Four senior executives – including CEO Erik Snyder, Chief Operating Officer porter Hinton, Chief Marketing Officer Christine Woodward, and Vice president of Human Resources Joann Canaday –volunteered as mentees. The mentors, nominated by their division leaders, were District Operations Manager Lenita Campbell, District General Manager Shauna Rieth, Chef Manager Frankie White, and Customer Service Manager Jason Ellis.

The pilot required a six-month commitment. Each month, a guide was distributed that provided details of the upcoming session, including prework and/or readings, as well as awarenessraising, empathy-motivating exercises.

• Session Guide One focused on mentors’ and mentees’ journeys. In preparation for the session, participants completed a journeyline activity where they identified experiences that helped shape who they are today.

• For Session Guide Two, participants completed a Headwinds/Tailwinds Tally and discussed how their personal headwinds and tailwinds impacted their careers.

• Session Guide Three concentrated on how perspectives are formed. For the meeting, participants came prepared to discuss what shaped their perspectives and how they could make room for varying outlooks.

the Gap

• Session Guide Four explored how participants can create intentional, two-way learning partnerships between junior-level associates and executive leaders, and how we typically share more similarities than we realize.

• Session Guide Five focused on spaces where insights flow in both directions –challenging assumptions, deepening empathy, and building leadership at every level. The participants met to cocreate a "Futurespective" at Canteen where all associates feel included and have a sense of belonging.

• Session Guide Six – the final meeting of the program – concentrated on Go/ Do. participants created an action list of things they could do to create the Futurespective vision from session five.

As we strive to build a more inclusive workplace, Canteen’s Reverse Mentoring program emerged as a powerful catalyst for change. By fostering meaningful connections, facilitating knowledge exchange, and promoting cross-cultural understanding, we will continue to cultivate a workplace culture where every voice is heard and every perspective is valued.

One mentor remarked, “Together, I feel like we’ve contributed to building a better and more inclusive Canteen.” And a mentee noted, “I’m challenging myself to be comfortable to have open conversations … [and] consider … alternative viewpoints from others.”

EmbracingPsychological Security in the Workplace

Psychological Safety Workshop: Breaking Barriers, Building Trust.

psychological safety is a key driver of business success – enabling open communication, collaboration, and innovation by ensuring associates feel safe to speak up and contribute. Compass Group Canada recently made significant strides in promoting psychological safety within its workforce. In 2024, the company’s DIAC embraced this crucial focus, recognizing the importance of fostering an environment where associates feel physically safe and mentally secure and supported. psychological safety has become central to Compass Group Canada’s mission of inclusivity and well-being.

In partnership with the Canadian Mental Health Association, Compass Group Canada delivered a Psychological Health & Safety workshop, drawing in over 400 participants across various sectors of the company.

This workshop proved to be a critical step in bringing conversations about mental health to the forefront of workplace discussions. The initiative provided employees with the tools necessary to support one another’s mental health, creating a ripple effect that extended beyond just the workshop participants.

Compass Group Canada further integrated the concept of psychological safety by addressing it on their Safety Sector calls. These calls, which traditionally focus on physical safety, now include discussions around mental well-being, signaling the company’s commitment to a more holistic approach to associate care. This integration highlights the growing recognition that mental and emotional security are as important as physical safety in fostering a truly supportive workplace environment.

Moreover, Compass Group Canada introduced an enhanced Employee Assistance Program, offering a broader range of mental health services and support to all employees. The enhanced EAP, combined with the distribution of valuable resources and toolkits across the business, ensures associates have access to practical and emotional support whenever they need it.

Through these initiatives, Compass Group Canada is igniting vital conversations about mental health while cultivating a culture of inclusivity. By prioritizing psychological safety, the company aspires to create a workplace where employees feel empowered, supported, and genuinely valued. This commitment not only enhances well-being but also fortifies a stronger workforce. Compass Group Canada's dedication to psychological safety showcases their visionary approach to employee care, solidifying their leadership in creating a more inclusive environment for all.

Psychological Health & Safety session flyer

Creating Avenues for

Growth

Since 2020, the Digital Future Initiative has been committed to ensuring the communities in which we live and work have access to talent resources and opportunities. Our alignment with Compass Group’s three pillars of impact – People, Culture, Community – has proved invaluable in creating opportunities for change, such as our annual volunteering efforts during Impact and Inclusion Month in April. By leveraging our expertise in digital and technology, we aim to provide equitable opportunities for all within and outside our organization. Two notable initiatives include:

Launched in 2023, Women in Tech (WIT) has fostered encouragement, belonging, and growth for women in the tech industry. WIT provides a dedicated space where women can connect, share experiences, and also grow together through our partnerships with nonprofits, universities, and women-led organizations.

Our WIT mentorship and education subcommittees collaborated to produce the panel discussion “Advocating for Yourself" with Mary Dickson,

Our one-year anniversary celebration of WIT featured Corlis Murray (right), a retired SVP at Abbott, who shared her experience as a trailblazing woman in technology with Aleshia McMath (left).

Saima Khan (left) and Colleen Alden (right) surround Amy Knepp, who was the special guest speaker for WIT’s International Women’s Day celebration.

Four subcommittees fall under the WIT umbrella:

Mentorship – Provides participants with a selfdetermined path to career growth. Mentees are welcome to choose the mentor who most aligns with them career-wise or personally.

Community Outreach – Emphasizes building bridges and finding opportunities to volunteer externally. Its most recent effort was a partnership with the Project Scientist Teaching Institute, which introduces STEAM education to young girls as early as pre-K.

Education – Imparts the knowledge needed to advance careers. With hosted events such as Advocating for Yourself (moderated by Aleshia McMath), these panels help prepare for careeraltering conversations.

Talent and Recruitment – Develops talent pipelines and promotes our brand externally, highlighting career paths for new workforce entrants. Partners with Year Up and Johnson & Wales University to engage the next generation.

Katie Dubois, Kristen Guarnieri, Aleshia McMath, George Douglas, and Elissa Gaulden.

“I can take all that I have learned from the leaders in WIT and help guide the students in the Prodigy program, giving them that same encouragement and sense of belonging. These programs not only remind us that our voices, ideas, and innovations matter, but that we are paving the way for future generations of women in tech.”

Leslie Porfeli-Kenney | Marketing Specialist

B&I

| Compass Digital

Clockwise from top left: Katie Beggs, Healthcare Digital senior marketing manager, guides the students through a marketing lesson. Prodigy students visit our Charlotte office to work on their projects. Rashmi Kulkarni, guest speaker for Week 5, presents on quality assurance. Prodigy’s inaugural session. Prodigy students engage in a game of trivia for a battle of wits.

The Prodigy program also launched in 2023. Partnering with West Mecklenburg High School in Charlotte, North Carolina, the program hosts a seven-week, afterschool venture that provides students with hands-on experience in various fields, such as business, finance, customer experience, software development, and marketing. The students are tasked with building solutions that address roadblocks faced by themselves and their peers.

Each week, a designated expert presents their field of focus to the class. Each guest provides students the needed tools to complete the project life cycle. The program culminates with the capstone project, during which students present their solutions to a panel at the Charlotte CoLab.

Week 1: Idea & Ideate – Project introduction; students brainstorm ideas and establish roles.

Week 2: Northstar Requirements – Finalize product features, conduct user research, and begin building prototypes.

Weeks 3 and 4: Implementation – Students start executing plans by developing the product and creating a market strategy, then make adjustments based on progress and feedback.

Week 5: Testing & Launch – Test the product’s functionality, user-friendliness, and security; clean up any inefficiencies.

Week 6: Presentation Prep – Ensure students are prepared to advocate for their product’s viability in front of an audience by conducting mock runs.

Week 7: Capstone Presentation – Students venture to the Charlotte CoLab to share their findings and celebrate their achievements.

Rashmili Vemula (left) and Marta Wetzell present awards to students for their hard work and dedication.

“By participating in Prodigy, I witnessed firsthand how empowering students with real-world knowledge can unlock new opportunities and bridge gaps in helping them understand the many options available when considering their future careers.”

Michelle Wallace Vice President, SAP Accounting & Finance Technology

Inclusion Belonging&

Keynote conversation with Aleshia McMath, Cindy Noble, Palmer Brown, and Ann Sheridan.

Defines

We made history in July 2024! Nearly 3,500 associates registered for Compass Group North America’s Be the Difference conference, our largest yet. Organized by the DEI team, associates joined us virtually and, for the first time, a couple hundred were in person at our Charlotte, North Carolina, headquarters when the fourth annual forum on inclusivity and belonging was live-streamed on July 11.

Four inspiring panel discussions with several Compass Group executive leaders and 10 amazing associates from across our family of businesses reaffirmed our commitment to and celebrated the transformative power of inclusivity and belonging across our organization.

Belonging at the Core

Compass Group North America CEO palmer Brown; Chief people Officer Cindy Noble; Global Director of Inclusion, Opportunity, & Wellness Aleshia McMath; and Vice president of Corporate Communications Ann Sheridan shared how their experiences and values have shaped their beliefs in respecting and caring for all – values that are essential to our organizational culture.

Defines Us

Cultivating a Culture of Care

How we are prioritizing well-being, fostering safe spaces for authenticity, and embracing our uniqueness to strengthen our culture of care and belonging was discussed at this session moderated by Natacha Agnant Jacque (Eurest/ESFM) and featuring Ashton Sequeira (Compass Group Canada), Alexander Cramm (CCL Hospitality Group), Meredith Rosenberg McEuen (Chartwells Higher Education) and Saiph DiRosa (Flik).

Tech Innovations

Compass Group Chief Technology Officer Jugveer Randhawa explored how recent technological developments have the potential to reshape workflow efficiency and workplaces. By leveraging these innovations, companies can create more dynamic, adaptive work environments.

Focus on Culinary

Some remarkable chef innovators reminded us of what lies at the heart of our business: culinary hospitality. Left to right in photo: Chefs peter Gilhooly (Chartwells K12), Einav Gefen (Restaurant Associates), Jeffrey Quasha (Morrison Healthcare), Jennifer Cox (Levy), and Chris Ivens-Brown (Compass Group Chief Culinary Officer).

Conference Wrap-Up

The Be the Difference conference concluded with a recap from the Compass Group North America DEI team, reflecting on our holistic approach and reaffirming our deep commitment to embedding care and belonging throughout our operations and future growth. Left to right in photo: Nikita Sanders, Teresa Brinati, Aleshia McMath, and Shareen Nicholson.

Celebrating the Day

The day began with a volunteer opportunity at Compass Group headquarters. In partnership with the Navigate Foundation, more than 30 of our associates came together to assemble 600 welcome kits for the Charlotte Rescue Mission – offering residents care and a sense of dignity as they take steps toward a brighter future.

In addition, a dynamic virtual exhibit hall showcased the breadth and depth of our organization, featuring our many sectors alongside Empowerment Resource Groups and community partners –all sharing the meaningful work they’re doing to foster care and belonging. We concluded on a high note with a people Behind the Food social, where the outstanding Eurest culinary team at Café 24Hundred delighted attendees with savory and sweet creations.

Together, we are the difference!

“Our team is so very grateful to our Compass executive leaders, incredible associates, culinarians, and community partners for embracing Be the Difference as not just a conference, but as a call to collectively uplift our organization.”

McMath | Global Director of Inclusion, Opportunity, & Wellness

Aleshia

A couple hundred associates from throughout the organization attended the Be the Difference conference in person at Compass Group headquarters in Charlotte, North Carolina.

Storytelling with Global Flavor

If one thing can take Bin Liu back to his childhood, it’s dumplings. Bin and his mother are the proud owners of Lisa’s Dumplings, one of hundreds of Heritage Kitchen partners invited to set up shop in Compass Group client locations. Known as jiaozi, a delicious, nourishing fast food, dumplings hold a special place in every Chinese person’s heart – and stomach. Today, they are a favorite up and down the East Coast.

The foundation of success for Lisa’s Dumplings is family. Lisa and her son, Bin Liu, together on the right, moved to the U.S. from China to live the American Dream, cooking traditional recipes passed down from generation to generation.

“Together we are creating opportunities for small mom-and-pops to be able to succeed in business. It’s about changing people’s lives for the better, helping them make a living while carrying on their traditions and passing them on for future generations.”

Jeffrey Mora | Food Fleet CEO | Heritage Kitchen Co-founder

Heritage Kitchen, managed by Food Fleet, welcomes local food truck and restaurant owners into Compass Group operations to share their extraordinary culture and cuisine stories. Honoring the long-time food traditions of these diverse partners celebrates community, creates meaningful on-site experiences, and increases visibility of small businesses – many of which are women- and minority-owned.

“Every dumpling is handmade from scratch with fresh ingredients sourced from the local market,” said Bin. “Our recipes are rooted in family tradition, passed down from my grandmother's kitchen to my mom’s, then to mine.”

Now embraced across Compass Group’s family of businesses, Heritage Kitchen was co-founded with Restaurant Associates (R/A), which saw this as an opportunity with remarkable benefits.

“Both for our business and our clients, increasing partnerships with local vendors is a priority,” said Serena Crutchfield, R/A’s vice president of marketing and communications. "We want to continue to offer ways for our teams to connect and support the local community.”

Heritage Kitchen amplifies a collective commitment to unite people through food.

To drive awareness, hundreds of events were hosted simultaneously during October 2024 in 11 sectors and more than 75 client locations within healthcare systems, educational institutions, cultural centers, sporting and entertainment venues, and Fortune 500 companies.

When partners like Lisa’s Dumplings are featured at a Heritage Kitchen event, their story is too. It’s what makes this program unique, allowing guests to meet the chef and learn about them with personalized marketing.

During these meaningful culinary experiences, guests can meet the chefs, hear their stories, and sample traditional dishes.

“The idea was rooted in showcasing these partners and connecting their incredible authentic food with our guests while taking it nationwide to scale across the country,” said Envision CEO Susie Weintraub.

This platform helps small food partners, like Lisa’s Dumplings, reach more customers while giving them the opportunity to proudly showcase their family recipes, which are rich in flavor and history.

Career Growth Through Language & Inclusion

Beatriz Santos (center) with two GULL graduates she mentored.

Language is a part of our identity – it’s how we express ourselves and connect with one another. Many of ESFM’s janitorial associates speak Spanish as their first language.

To prepare these associates for professional growth, ESFM is intentional about removing communication barriers. Half of ESFM’s human resources team is bilingual, leading to a focus on supporting field teams with bilingual supervisors and managers.

“This has been a huge success,” ESFM HR Director Keisha Mackey said. “The opportunity to speak to our associates in their native language removes the language barrier, helps them be more comfortable, and gives them the confidence that they can effectively express themselves.”

In years past, some ESFM teams made up of mostly Hispanic associates had struggled with turnover. Since hiring Spanish-speaking leaders, retention holds strong at 20%-30% above the national average while engagement soars.

ESFM’s investment in associate engagement and development has allowed the company to maintain an employee turnover rate of less than one-fifth the industry average in the U.S.

“By speaking my language, it is easier to understand and grasp what is being communicated. It makes me feel more at ease,” said Maria Cruz, a janitor at a client location in California.

She adds that having Spanish-speaking leaders has enabled her to build strong relationships with her colleagues and managers. “Where there are good relationships, one works with more happiness and a stronger desire to get the job done.”

Austria celebrates her GULL program progress with her colleagues.

Screenshot of Lis Austria being recognized during a virtual GULL celebration.

Lis

The inclusive approach extends to career development opportunities, including inhouse programming and courses designed to prepare associates for expanded responsibilities and job titles. ESFM’s Global University for Lifelong Learning is a frontline development program that prepares highpotential hourly associates for career advancement. In 2024, GULL included Spanish courses for the first time.

“I was determined … we’re going to do this in Spanish,” said Keisha. “I care a lot about people. I want them to have the same opportunities that I’ve had in my past experiences.”

Managers nominate associates to participate in GULL as delegates, and each employee has a dedicated mentor to aid in their learning and development.

During the coursework, delegates work to develop their operational and interpersonal skills while learning business acumen, all leading up to completing a capstone project prior to graduation.

Lis Austria, currently a housekeeping supervisor in San Diego, was one of the first delegates to take the Spanish coursework. She has been promoted twice since starting the GULL program. “This was a big opportunity to grow professionally,” Lis said. “Thank you for this great opportunity for my career!”

Delegates are given time to complete their education during work hours and engage in weekly check-ins with their mentors.

After much hard work and determination, 44 ESFM delegates graduated in June 2024, a 52% participation increase over the previous year. ESFM held a virtual graduation ceremony to commemorate the event. The ceremony included live Spanish translation so all graduates could celebrate together.

“I think GULL is a great tool for associate retention and culture building. I have benefited from great mentors in my career, and I want to give back to the culture of the company.”

Beatriz Santos | Assistant Director of Operations | ESFM

Crecimiento Profesional a través

del Lenguaje y la Inclusión

Beatriz Santos se encuentra entre dos graduadas del programa GULL a quienes ella guio.

El lenguaje es parte de nuestra identidad - es cómo nos expresamos y nos conectamos con los demás. Muchos de los asociados de limpieza de ESFM hablan español como su primer idioma.

Lis Austria celebra su progreso en el programa GULL con sus colegas.

Lis fue reconocida virtualmente por su éxito con el programa GULL.

para preparar a estos asociados para el crecimiento profesional, ESFM se esfuerza en eliminar las barreras de comunicación. La mitad del equipo de recursos humanos de ESFM es bilingüe, lo que permite enfocarse en apoyar a los equipos de campo con supervisores y gerentes bilingües.

"Esto ha sido un gran éxito", dice Keisha Mackey, directora de recursos humanos de ESFM. "La oportunidad de hablar con nuestros asociados en su idioma nativo les ayuda a sentirse más cómodos y les da la confianza de expresarse de manera efectiva."

En años anteriores, algunos equipos de ESFM compuestos mayoritariamente por asociados hispanos habían enfrentado problemas con la rotación de personal.

Desde la contratación de líderes que hablan español, la retención se ha mantenido de un 20 % a un 30 % por encima del promedio nacional, mientras que el compromiso ha aumentado notablemente.

La inversión de ESFM en el compromiso y desarrollo de sus asociados ha permitido que la empresa mantenga una tasa de rotación de empleados inferior a una quinta parte del promedio de la industria.

"Al hablar mi idioma, es más fácil comprender y captar lo que se comunica. Me hace sentir más tranquila," dice María Cruz, una conserje en una ubicación de cliente en California.

Agrega que contar con líderes que hablan español le ha permitido construir relaciones sólidas con sus colegas y gerentes: "Donde hay buenas relaciones, uno trabaja con más felicidad y con un deseo más fuerte de cumplir con el trabajo".

El enfoque inclusivo se extiende a las oportunidades de desarrollo profesional, incluyendo programas internos y cursos diseñados para preparar a los asociados para mayores responsabilidades y nuevos cargos. La Universidad Global de Aprendizaje permanente (GULL, por sus siglas en inglés) de ESFM es un programa de desarrollo para asociados de primera línea que prepara a los asociados con alto potencial para avanzar en sus carreras. En 2024, GULL incluyó cursos en español por primera vez.

"Estaba decidida … vamos a hacerlo en español," dice Keisha. "Me importa mucho la gente. Quiero que tengan las mismas oportunidades que yo tuve en mis experiencias pasadas."

Los gerentes nominan a los asociados para participar en GULL como delegados, y cada uno tiene un mentor dedicado para apoyarlos en su aprendizaje y desarrollo.

Durante el curso del programa, los delegados trabajan en desarrollar habilidades operativas e interpersonales mientras adquieren conocimientos empresariales, todo culminando en un proyecto final antes de la graduación. Lis Austria, actualmente Supervisora de Limpieza en San Diego, fue una de las primeras delegadas en tomar los cursos en español. Ella ha sido ascendida dos veces desde que comenzó el programa GULL. "Esta fue una gran oportunidad para crecer profesionalmente," dice Lis. "¡Gracias por esta gran oportunidad para mi carrera!"

A los delegados se les da tiempo durante su horario laboral para completar su educación y participan en reuniones semanales con sus mentores.

Después de mucho trabajo y determinación, 44 delegados de ESFM se graduaron en junio de 2024, un aumento del 52% en la participación con respecto al año anterior. ESFM organizó una ceremonia de graduación virtual para conmemorar el evento. La ceremonia incluyó traducción en vivo al español para que todos los graduados pudieran celebrar juntos.

“Creo que GULL es una excelente herramienta para la retención de asociados y la construcción de una cultura organizacional. He tenido grandes mentores en mi carrera, y quiero retribuir a la cultura de la empresa.”

Beatriz Santos | Directora Asistente de Operaciones | ESFM

Empowering Inclusive Leave Policies

Absence Tracker, a new leave management platform, puts the power of leave management in associates’ hands. This intuitive platform, accessible through the Employee Self-Service portal, has transformed how leave is managed. Now, associates can:

Navigating a leave of absence should not add to life’s challenges. Juggling work, personal responsibilities, and the complexities of personal or medical leave documentation can be daunting. Recognizing this, the leave of absence team has made significant strides to simplify and improve the process, ensuring accessibility for everyone.

• Track their leave status in real time.

• Upload required documentation quickly and securely.

• Communicate directly with the leave team via text, even sending photos of medical documentation for faster processing.

Since its launch in spring 2023, Absence Tracker has driven impressive results:

• Associates independently submitted 9,920 leave requests.

• Supervisors and managers supported their teams by submitting 16,955 leave requests.

• The leave team initiated an additional 4,608 leave requests.

• In total, 31,483 leave cases were initiated during fiscal 2024, showcasing the platform's role in empowering associates and streamlining workflows.

Empowering

Associates

As part of our continuous improvement efforts, we’re thrilled to announce a new feature that strengthens our commitment to inclusion:

• Language Accessibility – Associates will soon have the option to select Spanish as their preferred communication language. If selected, all leave-related documents, including official letters, will be provided in Spanish, breaking down language barriers and ensuring every associate feels supported.

This enhancement reflects our values.

Inclusive leave policies empower our associates and show our commitment to a supportive workplace.

“Providing a supportive and inclusive environment for our associates to navigate a leave of absence is a key component of our Total Rewards offering. We are committed to maintaining these guiding principles as we evolve our leave policies and processes.”

David West | Vice President of Human Resources | Compass Group

Dietitian Mentorship Program Debuts

The Compass Group Registered Dietitian Nutritionist (RDN) DEI Network conducted its first RDN-specific survey in the fall of 2022. Respondents were asked to think of diversity, equity, inclusion, and retention when replying to the survey questions. With more than 500 responses received, the overwhelming majority agreed that having a mentorship program would be valuable for their growth.

After finalizing the scope of the program and kicking off an application process for mentees and mentors, the first biannual Compass Group Dietitian Mentorship Program began in May 2024 and was completed in October. The six-month, mentee-driven program connects RDNs seeking professional growth with sector nutrition leaders and is a mutually beneficial opportunity. The mentor-mentee matching process criteria included experience level, sector, and communication style.

“I learned so much from my mentor. She is a wealth of information and helped me overcome some of my imposter syndrome of being a young leader.”

Mentee | RDN DEI Network | Compass Group

At the conclusion of the cohort in May, mentees and mentors were surveyed on their experience. The results were encouraging, with mentees reporting significant learning and growth from their mentors.

Mentee Comments

• “My mentor was AMAZING! She helped me visualize how to get where I want to be and helped provide me with resources and encouragement to get there!”

• “We have explored opportunities and growth. We have brainstormed ways to become more involved, more skilled, and more knowledgeable.”

Mentor Comments

• “My mentee was so pleasant and open to growth and feedback.”

• “I really enjoyed learning about my mentee’s job and aspirations and finding ways to help them reach their goals.”

All members of Compass Group Nutrition leadership are invited to join as mentors, while RDs can participate as mentees. Stay tuned for information on how to sign up for the next cohort.

How Were Mentees and Mentors Selected?

Mentee applications included:

• Completing a needs assessment to identify specific goals

• Listing all current professional challenges

• Providing desired areas for development and improvement opportunities

• Including preferred communication style

Mentors were selected based on the following criteria:

• Experience

• Expertise

• Enthusiasm

• Alignment with mentee needs

Communication & Team Culture Focusing on

Sales DEI Board members paired up to build nine bikes, which they donated to Trips for Kids in Charlotte.

In its second year, the Compass Group Sales DEI Board has often used the crawl/walk/run methodology and a phased, incremental strategy to achieve its objectives. During the group’s second in-person meeting in July 2024, they emphasized effective communication as crucial to reaching their goals.

Initial steps include a regular culture and community section in the sales team newsletter (“The Memo”) – which features educational resources, corporate initiatives, and updates – volunteer and community engagement opportunities, along with the newly introduced podcast, “The Dinner Table.” Thus far, three podcast episodes have been released, discussing topics such as neurodiversity in the workplace.

“Nobody says we all have to agree. We all don’t have to have the same beliefs – we just have to be respectful and listen and understand.”

Joiel Alexander | Senior Vice President of Business Development | Levy

The board has agreed that focusing on nurturing talent within the sales team is essential. They aim to foster inclusivity and belonging, making it central to the team's culture. This includes mapping clear career paths, providing a high-quality interview experience with feedback for all candidates, and valuing both new and existing team members. These actions require committed leadership to be effective. Some might question how this relates to culture and community, but fostering a sense of belonging is fundamental to all initiatives.

The board has promised to engage with the community more regularly and purposefully. In July, board members participated in a friendly competition to build and donate bikes to Trips for Kids in Charlotte. In September, the sales team hosted an event to encourage colleagues to register with the National Marrow Donor Program. In October, a group assisted with landscaping at the Hospitality House of Charlotte.

Additionally, the board is consistently enhancing its relationship with the Carolina Youth Coalition by committing to sponsor events and mentor underprivileged students through high school and college.

Community events included one encouraging colleagues to register with the National Marrow Donor Program.

The key takeaway this year is to focus less on success metrics and more on the quality of team culture. That culture isn't about slogans on the walls but how you feel coming to work on Monday mornings.

"The thing that I love is the way people are treated here,” said Jon Love, senior vice president of corporate services. "I mean, I've worked for a lot of companies. I've never seen a company where people are treated so, not only so well, but really given the opportunity to do well and ... to bring your authentic self to work every day. I see that when I'm here in Charlotte.”

Luxe Life

More Than Campus Dining at Historically Black Colleges & Universities

Thompson Hospitality’s Luxe Life dining program is a unique offering, crafted specifically for campuses at Historically Black Colleges and Universities (HBCUs). Inspired by Gen Z's aspiration for a “soft life”– a life of balance, wellness, and fulfillment – Luxe Life creates a 360-degree experience that supports student success, cultivates engagement, and prepares students for postgraduate opportunities.

The program also encourages the exploration of dietary preferences and embeds a philanthropic mindset into student life, all while aligning with the traditions and legacy of HBCU culture.

Luxe Life is all about ACE: Attention to detail, Commitment to excellence, and Exceptional service .

The goal is to ensure students enjoy every meal, feel valued, and understand “You’re worth the extra mile!”

Students are invited to explore the culinary arts through Luxe Lab LIVE, a hands-on cooking and food experiment event that encourages creativity and learning. The Luxe Life experience goes beyond just food — it offers a variety of educational and entertainment opportunities, including student business expos, wellness festivals, and relaxing spaces for students to unwind and enjoy life.

Recognizing the vibrancy within HBCU campuses, Luxe Life connects with students in innovative and inclusive ways, celebrating the rich mosaic of backgrounds, interests, and personalities.

Each year, the program embraces a new theme, such as last year’s "Bold Flavors of Life" and this year’s "Luxeathon: Race to the Luxe Life." These themes not only provide nourishment but also inspire students to make a positive impact on the world.

“Through the Luxe Life dining program, Thompson Hospitality is building a lasting legacy, fostering community, and helping HBCU campuses advance with a vision for excellence, innovation, and impact – all while sharing incredible meals that bring people together.”

Benita Thompson-Byas, Vice Chairman & Senior Vice President, Thompson Hospitality

One Pass Making Health & Wellness Accessible

At Compass Group, we take pride in supporting our associates as a whole. From mental and physical health to financial well-being, we have a wide variety of resources for everyone.

In partnership with the DEI Health is Wealth Series, and as part of their physical and nutritional health is wealth segments, we are happy to feature one of our newest programs to help associates' holistic well-being – One Pass!

Our goal with One Pass is to make living a healthier lifestyle more accessible. Here’s how One Pass can support you on your health journey:

“I’m able to go to fun workout classes when I have time, or workout from home when I don’t. The combination of access to quality fitness and convenient grocery delivery has made a huge impact on my health.”

Morgan

| Corporate Associate | Compass Group North America

• At the gym. Choose from the large nationwide network of local gyms and fitness studios and create a routine just for you.

• At home. No time to go to the gym? You can workout at home with live or on-demand online fitness classes. Plus, you can try the workout builder to get personalized routines, no matter the fitness level.

• In the kitchen. Knowing which foods to eat to stay healthy can be overwhelming. Get groceries delivered conveniently to your home through One Pass, helping you plan for delicious and nutritious meals.

One Pass is a new program, so we’re still collecting data to show a picture of its effectiveness across the company. However, the feedback we have received has been extremely positive, and we look forward to watching the numbers grow!

Fully integrated digital wellness: With One Pass, you can view an expansive gym network, access curated programs, and find lifestyle content.

Inherently Connected

OUR COMMUNITY

"For us the goal is simple: Be the expert that parents can trust to 'Serve Up Happy and Healthy' every day, provide the best environment for the people we employ, and build meaningful partnerships with the communities we serve. It's not a complicated process or even something we have be inspired to do. It's who we are."

Angela price | Resident District Dining Manager | Chartwells K12 Compass in the Community Award Recipient 2024

Climbingfor a Cause

In 2024, CCL Hospitality Group showed their community dedication by sponsoring their very own team in the second annual Climb for a Cause fundraiser at Fenway Park in Boston. Climb for a Cause provides the community with an opportunity to unite and stand in solidarity with people without housing in the Greater Boston area.

Michelle Currier and Abby McKie admire World Series trophies at historic Fenway Park.

“It was a privilege and immense joy to support Project Place during the Climb for a Cause event, both as an event committee member and team captain. Partnering with the incredible support and sponsorship of CCL-HG, our dedicated team members, and other local businesses made me especially proud to give back to the community we serve.”

Michelle Currier | Senior Director, Human Resources | CCL Hospitality Group

Team CCL climbers included associates Michelle Currier, Janine Zullo, Abby McKie, Alexander Cramm, and guest Josie Garland. Support for the team was felt companywide as many associates contributed, helping to raise nearly $7,500, which included CCL’s sponsorship of $2,500. Michelle was also part of the Climb for a Cause event committee, welcoming climbers with an eager smile and directing them on the climb route.

The CCL team joined more than 1,170 supporters and climbers in scaling 1,803 stairs in the bleachers of Fenway park, legendary home of Major League Baseball’s Boston Red Sox. With each stair climbed, they demonstrated a commitment to those affected by houselessness along every step of their journey. With more than $470,000 raised by the event, Team CCL's contribution directly fueled the mission to break the cycle of housing insecurity and poverty. The experience was rewarding for the CCL Hospitality Group team as they united for a common goal, one close to the heart of many in the Boston-headquartered sector. It was also a reminder that when we come together in our work communities, it is possible to make real change in the lives of those around us.

Team

CCL ready to climb!

Cooking Up Opportunities for Youth

In the heart of New York City, two innovative programs are transforming lives through the power of culinary education and hands-on training, bridging gaps in opportunity for underserved communities.

From the revitalized streets of Red Hook, Brooklyn, where teens are discovering pathways to empowerment through the Red Hook Initiative, to a groundbreaking collaboration between CulinArt and Lighthouse Guild, which provides visually impaired students with invaluable job skills, these initiatives reflect a shared mission: to break barriers, nurture growth, and equip young people with the tools they need to thrive in the kitchen and beyond. Instrumental in the development of both initiatives is CulinArt Regional Executive Chef Lindsey Romain.

A Teen Culinary Education Program Grows in Brooklyn

Red Hook Initiative is an organization on the front lines of a resurgent Brooklyn neighborhood that was once a thriving shipping and port area, and then beset by decay and organized crime.

RHI provides comprehensive programming for high school-aged youth working toward diplomas, career plans, employment, and work experience. To bring culinary arts into this realm, Chef Lindsey, who has conducted similar instruction in the past at RHI – where her sister, Natisha, is director of adolescent youth programs – created the Teen Chef Class in 2024.

RHI has offered culinary classes in the past, but this time Chef Lindsey and Natisha were looking to create more consistency and structure with the instruction.

“It’s just so great to have the opportunity to expose students to new experiences.”

Chef Lindsey Romain | Regional Executive Chef | CulinArt Group

They conceived a partnership that would provide valuable instruction to students considering a career in culinary arts, give participating chefs a chance to foster growth of future chefs, and create a potential pipeline of future cooks, chefs, and managers for CulinArt.

Chef Lindsey first approached CulinArt regional and corporate management for support in launching the program. She tapped into the substantial CulinArt infrastructure of chefs in New York City by signing up volunteers to lead classes and added student tours of those kitchens as part of the curriculum.

CulinArt’s inaugural Teen Chef Class at RHI took place in the spring of 2024 and featured Henrick Chen, CulinArt’s executive chef at Keio Academy, located north of the city in Westchester County. Eight students attended the class, in which Chef Henrick delivered an overview of Kitchen Fundamentals, including knife handling and safety, proper cutting techniques, and demonstrating how to break down a chicken into eight parts correctly.

The chicken demo and a lesson on minimizing vegetable waste resulted in honey-roasted chicken with balsamic glazed Brussels sprouts and spring vegetable pasta – all made and enjoyed by the students.

Left: Chef Henrick Chen leads a class on culinary skills. Right: Students tour St. Francis College.

CulinArt chefs made regular appearances at RHI throughout the year, volunteering their time and expertise after hours to teach topics such as Kitchen Safety and Sanitation, Menus and Recipes, Food Cost and profit, Farm to Table, and more.

The Romain sisters are feeling good about getting the program off the ground. "This is a personal passion project for me,” Chef Lindsey said. “We are off to a great start and hopeful that all of the youth who joined us left inspired and with full stomachs.”

The Teen Chef Class program wrapped its inaugural series with a tour of the dining services facility at St. Francis College in Brooklyn, during which students got an up-close look at the servery, strolled through both dry and cold storage, and practiced their culinary skills in a working professional kitchen.

Following the tour, Isaiah Haughton, chef at the college, led a class in which students worked at garde manger, saucier, and grillardin stations, preparing jerk chicken with rasta pasta and trying their best to bring their pasta down al dente.

Students got a close look at a working kitchen.

“By the end of the class, students were asking about scholarships at St. Francis College and working in the kitchen over summer break,” Chef Lindsey said. Looking ahead, she intends to assess the program, gather participating chefs’ feedback, and fine-tune things for the next staging.

“What a wonderful day we all had. We are looking forward to collaborating and exposing more students to the wonderful world of foodservices and beyond.”

Jeannine Hobbes | Instructor | Educational Vision Services

Left: Chef Lindsey Romain. Right: Chefs Peter Klein and Lindsey Romain led a dozen Lighthouse Guild students in a pizza class.

Empowering Visually Impaired Students with Hands-on Training

CulinArt’s top culinarians held a Teaching Kitchen at a New York City corporate dining location in 2024 in collaboration with Lighthouse Guild, a not-for-profit that supports people who are visually impaired, and the New York City Department of Education’s Educational Vision Services program, which serves students who are blind or visually impaired.

The event was the first step in a new partnership in which CulinArt will provide Educational Vision Services students with six-week job assignments to acquire valuable employment insights into dress codes, hygiene, scheduling, and work ethics. Tasks include stocking coolers and dry goods, cleaning, and dishwashing.

About a dozen students participated in the Teaching Kitchen. Chef Lindsey Romain, CulinArt’s executive chef at the unit, instructed students on assembling personal pizzas. Each was given the ingredients – dough, sauce, cheese, and toppings – and assisted by Chef Peter Klein and Chef Angie Peccini, director and assistant director of culinary development, respectively, as Chef Lindsey talked students through each step.

According to Educational Vision Services, 70% of visually impaired students are unemployed and lack sufficient work-related skills upon graduating because of a misunderstanding among employers of their ability to learn as well as fear of how to communicate with them. “One of our goals is to shine a light on this community and bring more awareness that will lead to more opportunities,”

Chef Peter said.

“What a fantastic experience we all had today!” declared Jaydan Mitchell, manager of youth services for Lighthouse Guild. “It’s hard to imagine a more meaningful field trip for our prevocational program. Everything from the exciting destination, the behind-the-scenes experience, the hands-on creating, the emphasis on careers and, of course, the personal touch each of you contributed.”

CulinArt held similar events in fall 2024 to encourage participation and identify qualified candidates for placement in client facilities. “We started this program in 2018 when my husband, a mobility orientation specialist, first raised my awareness about these students and their challenges in the workforce," Chef Peter said. "We had to pause the partnership due to COVID-19 and are extremely excited to resume and hopefully expand it in the coming years.”

Nourishing the Community

Left: In Charlotte, North Carolina, E15 associates volunteered at Second Harvest Food Bank of Metrolina, organizing food, supplies, and hygiene products to support children, older adults, families, veterans, and pets.

Right: Seattle’s E15 team members volunteered at Food Lifeline, sorting and repacking over 2,000 pounds of pasta to be sent to local organizations to distribute and/or prepare food for underserved neighbors.

E15 team members across three core cities –Chicago, Charlotte, and Seattle – packaged food for local pantries and underserved community members during Compass Group’s Inclusion and Impact Month, which coincides with National Volunteer Month in April. With food being at the heart of the industry served by E15, it was an ideal way to give back to neighbors.

In Chicago, E15 volunteers prepared over 23,000 meal kits for older adults in need at the Greater Chicago Food Depository.

The depository’s goal is to end hunger in Cook County, Illinois, by collaborating with a network of community-based organizations and individuals. E15 shares the depository’s passion for supporting vulnerable populations, and associates were eager to participate.

Cassie DeMay, E15’s director of strategy and analytics, was impressed by how well organized and managed the Chicago nonprofit was, which she said helped the food-packing operation run efficiently.

Nourishing

As someone whose role is focused on statistics and analytics, she had a special appreciation for how the depository shared what the E15 team members were able to accomplish during their time there.

“One of the best parts was seeing all of the boxes we packed,” Cassie said. “Before we left, they shared stats about our impact and people we helped as a result. As a datadriven company, it was so satisfying to hear those numbers.”

Cassie added that not only was volunteering at the depository fun and challenging, it was also an opportunity for associates to work together in a different way and get to know each other while helping the community.

In Seattle, E15 team members volunteered at Food Lifeline, a nonprofit that supplies food to 275 food banks across western Washington.

Seattle associates sorted and repacked over 2,000 pounds of pasta that were sent to local organizations to distribute and/or prepare food for neighbors in need.

And in Charlotte, E15 associates volunteered at Second Harvest Food Bank of Metrolina, which tackles hunger by soliciting and distributing food and household items through a network of partner agencies.

“Leadership isn’t only a measure of whether you have direct reports; it is demonstrated by showing leadership through action. Volunteering is a small part of the many things a person can do to ‘show up’ for themselves, their team, and their community as a leader.”

Cassie DeMay | Director of Strategy & Analytics | E15

The Charlotte team sorted and organized food, supplies, and hygiene products to support children, older adults, families, veterans, and pets. In 2023, volunteers at Second Harvest made it possible to distribute over 78 million pounds of food to over 950 agencies.

E15 participates in these charitable activities to make a noticeable impact in their communities while bringing their teams closer together.

In addition to team bonding and community outreach, Cassie believes volunteering is a great way to instill leadership qualities in those who are not in management positions.

Empowering Indigenous

The Hospitality On The Move ESS program, also known as HOME, is a unique capacity-building initiative aimed at creating career pathways in hospitality for members of Indigenous communities, with a focus on camp life.

Reflecting the ESS "home-away-fromhome" approach, the HOME program offers participants both immediate job skills and long-term career development tools. Held June 17-26, 2024, the 10-day program combined professional readiness with technical training, equipping participants with the skills needed to thrive in the hospitality industry.

The program, hosted at Robin’s Nest Lodge near Terrace, British Columbia, took place on the traditional homelands of the Tsimshian, Kitsumkalum Band, and Kitselas First Nation. Eight learners from Indigenous communities in the region participated and the program was partitioned into two areas of focus:

• Career Readiness and Professional Skills – participants learned critical hospitality skills like emotional intelligence, communication, and customer service. Additionally, they received guidance on resume writing and interview techniques to enhance their employability.

• Technical On-the-job Skills – Learners were trained in culinary, housekeeping, and janitorial services, gaining hands-on experience in camp life settings, a key focus for ESS.

Throughout the program, participants heard stories from successful Indigenous associates at Compass Group Canada, providing them with inspiration and relatable examples of career growth. These stories helped make the training more meaningful, motivating participants to envision their own success in the industry.

On graduation day, learners reflected on the valuable skills they gained – not just technical expertise, but teamwork, relationship-building, and personal growth. The feedback was overwhelmingly positive, with participants expressing appreciation for the opportunity to attend and highlighting how the program equipped them to pursue a fulfilling career.

Indigenous Voices

in Canada

The HOME program aligns with ESS’ 25-plus years of working with Indigenous communities, focusing on sustainable development that benefits both individuals and their communities. By offering tools for long-term success, the program ensures participants can build meaningful careers, contributing to the prosperity of their communities.

Bringing Together

The theme of intentionality and partnership was the focus of Eurest and ESFM’s Supplier Diversity Summit, a pioneering event for a division of Compass Group. Held at Truist Field in Charlotte, North Carolina, Compass Group leaders and representatives from minorityand women-owned businesses gathered to discuss solutions to the challenges they collectively face.

Eurest and ESFM Senior Director of Diversity, Equity, and Inclusion Natacha Agnant Jacque described the event’s purpose as focused on “having impact and real conversations.”

“Creating opportunities is so important to build partnerships,” Natacha said as she recognized Eurest's and ESFM’s commitment to supporting all suppliers.

The summit included a series of powerful panel discussions covering a variety of topics, from managing national distribution networks and scalability to brand storytelling and product development. Attendees received practical takeaways from suppliers and procurement and supply chain leaders.

Leaders & Business Owners at Supplier Diversity Summit Together

“Suppliers need strong advocates. Someone who believes in you and your product, and helps to amplify your voice.”

Anthony Atiase | Project Director | Eurest

ESFM Vice President of Supply Chain and Procurement Rick Wright underscored how Eurest's and ESFM’s people-first culture influences its approach and explained his personal connection to the company’s focus. “When I think of intentionality of partnership, it means a lot to me,” Rick said. “It affects communities and those are the communities I grew up in. That’s why we are focused on community impact. That’s why our partnerships need to have common goals, mutual accountability, and a constant push for improvement.”

Edgar Morena, president of marketing and sales for Ole Mexican Foods, discussed what factors should motivate innovation and enhancement in national contracted foodservice. “When we’re creating, we think of the guest because it wasn’t that long ago that we were the guest,” he said. “What will they experience? Is it quality, practical, affordable?”

Armando Rodriquez, president and CEO of A&A, a facilities solutions company, shared his testimony as a small business partnering with a national company like ESFM. "We gained an understanding of how to navigate this complex industry. At the end of the day, believe in yourself, believe in the people you choose," Armando said.

“We’ve grown tremendously because of this partnership with ESFM and are a far more sophisticated company than we were 10 years ago.”

The event capped off with a brand showcase of new products from featured suppliers and was highlighted by a fashion show from Newchef, the woman-owned, longtime uniform provider of ESFM and Eurest.

A Summer Well Spent

Reading is a vital foundational skill for children, but not every child has equal access to the tools they need to develop reading comprehension. That’s why Foodbuy engaged in the Summer Literacy Program through Freedom School Partners in 2024.

Marisa Ridgeway reads the book “Stone Soup” to students at Pinewood Elementary School.

“When you first join the group, a student introduces you by your name and occupation. Most of these kids had never heard of Foodbuy or procurement, so it was cool to think that I can help expose them to future career paths that they might not have known about otherwise.”

Marisa Ridgeway | Category Business Manager for Supplies, Equipment, & Services | Foodbuy

Freedom School Partners is a nonprofit organization dedicated to providing students from underserved communities with the educational resources they need. The Summer Literacy Program aims to deliver the tools to develop reading comprehension in disadvantaged, elementary-aged children. According to their website, students who lack access to crucial resources during summer break fall behind in reading comprehension by two to three months. Because of this delay, by the end of third grade, students can be as much as two years behind.

Marisa Ridgeway, category business manager for supplies, equipment, and services, as well as co-chair of Foodbuy’s DIAC, led the collaboration.

“I really enjoy the experience of watching kids listen to stories they haven't heard before. The way their eyes light up is a different level of appreciation – you can see the wonder of the stories evolving in their eyes,” Marisa said.

In 2023, 80% of children who participated in the Freedom School Partners program either maintained or improved their reading ability –and 97% of parents reported their child’s confidence in their reading ability grew because of their involvement in the program.

In addition to the program’s content, Foodbuy associates can become a valuable resource to students by engaging with them.

Freedom School Partners serves 25 schools in the Charlotte-Mecklenburg School District and is fully funded by volunteers and donations. If you’re interested in supporting the cause, scan the QR code below.

From Military Service to Foodservice

Empowering Veterans Through

In her address, U.S. Senator Lisa Murkowski (far left) acknowledged Food Fleet’s contributions toward empowering military veterans and expressed her gratitude.

Since its inception, Food Fleet has proudly supported military service members through partnerships with various organizations and bases. We are committed to providing culinary training to support members and their families as they transition to civilian life.

Veterans face significant barriers when reentering the workforce. According to the U.S. Department of Labor, veterans experience lower unemployment rates yet earn approximately 12% less than their nonveteran counterparts, and are 25% less likely to participate in the labor force. Food Fleet tackles this challenge by teaching veterans culinary skills and creating sustainable opportunities in the hospitality sector.

Through Culinary Skills

Salute

“Food is my passion – it’s what I live for.

I love the military, and I don’t know where it will take me. I want to change the food industry within the military, but if not, I would love the opportunity to learn and grow.”

Sergeant Armstrong | Participating Service Member

to the Military event participants.

Our partnership with the Armed Services YMCA of Alaska has been particularly impactful. Since 2021, Food Fleet has served as an underwriter of their annual Salute to the Military event where service members collaborate with a team of voluntary chefs organized by Food Fleet founder and CEO Jeff Mora. At a recent event, participants showcased their culinary prowess by crafting dishes such as smoked butternut squash ravioli with cider basil broth, alongside smoked salmon and roasted beet salad.

Our success with the ASYMCA led to an invitation to the Air Force base in Barksdale, Louisiana. Over several days, we hosted an event that not only taught culinary skills but also instilled a deep love of cooking.

This collaborative approach fostered connection. Reflecting on the event's success, Jeff said, "It read like a Compass playbook on how to team-build and treat people. That made me very proud, once again, to be associated with my new family."

Food Fleet's commitment to empowering armed services personnel through culinary training continues to make a significant impact. In 2023, we trained over 22 service members, increasing confidence in their postservice career prospects. As we expand our programs, we remain dedicated to serving those who have served our country.

Left: Salute to the Military event participant. Right: Chef Jeffrey Mora with General Thomas A. Bussiere.

Photos courtesy of the Armed Services YMCA of Alaska.

“My

idea was to work with the team leads and have them do one recipe that meant something to them –whether it was their mother's, grandmother's, or from a place where they served – and learn something they loved to cook. We then gave them each a recipe that meant something to us.”

Jeff Mora | CEO| Food Fleet

Left: Chef Mora pours wild birch and bourbon glaze on roasted venison chop.

Right: The finished dish – roast rack of venison with wild birch and bourbon glaze over root vegetable mash.

Investing in the

Next Generation

Levy is known for its rich history and experienced team, but what truly distinguishes it is an unwavering commitment to mentorship, nurturing, and supporting individuals in the early stages of their hospitality careers.

Recently, the Santa Clara Convention Center partnered with the City of Santa Clara , California, to create The Teaching Kitchen. This six-week program, designed for up to 10 students aged 18 and over, will assist participants in developing a skill set comparable to what a two-year culinary student would receive.

Left: Damion Esparaza, Saniya Beck, Eugene Galindo, Annalisa Lozano, Elijah Phillips, and Arianna Buchanan. Right: Executive Chef Jason Dalling.

Generation

of Culinarians

General Manager Lorne Ellison, Executive Sous

Chef Eugene Galindo, and HR Manager Salma Alayleh collaborated to kickstart this innovative program, providing a free culinary education to adults pursuing a career in hospitality.

Throughout the program, students were coached by local chefs and business mentors.

“It’s incredibly important for students to engage with local professionals because networking is a superpower,” said Salma.

“This allows students an opportunity to acquaint themselves with what the hospitality scene looks like right here in Silicon Valley.”

Eugene, the culinary instructor, said meeting with local experts helped participants gain an understanding of the different elements within the food industry so they could better evaluate where they felt most inspired.

Recognizing the high demand for crossdepartmental workers in the industry, the team created a comprehensive curriculum. Students learned essential safety, sanitation, and allergen practices while also gaining knowledge about different sections of the kitchen and the variety of meals they could prepare. Additionally, Salma led career readiness workshops where students revised résumés and participated in mock interviews.

“Our goal was to have our students apply for a job in hospitality and be able to attest that whatever it may be, they have some kind of work experience in it,” Salma said.

On graduation day, the students were tasked with cooking and plating a menu for ceremony guests, including Santa Clara Mayor Lisa Gillmor and other local officials.

“It gave them a sense of pride and opened their eyes to what it is to work as a team and grow as a little family of strangers from various backgrounds and experiences,” Eugene said.

“Lives are being transformed,” Lorne added.

The team plans to expand the program and hold multiple sessions each year, continuing Levy's tradition of investing in the development of the next generation of culinarians.

“The hope for the future of this program is to continue to reintroduce our students into the workforce successfully and to continue improving our curriculum over time,” Salma said. “After all, we are also learning as instructors. This kind of initiative is meant to bring people, Levy operations, and partners together to help others.”

By investing in the next generation, Levy is ensuring a brighter future for the industry and the community.

Building Confidence & Career Pathways for High-Potential Students

C-CAP apprenticeship program, including R/A CEO Chef Ed Brown and Culinary Trainer Chef Alex Callons, with Kaylin Green, Jasmine Guzman, Takiyah Thomas, Sage Medina , Lizeth Limon, Davince Ramharak, David Siguencia, and Ethan Capellan from C-CAP.

The Careers Through Culinary Arts program (C-CAp) is a nonprofit that provides culinary, job, and life skills to over 22,000 middle and high school students across Arizona, as well as in Baltimore, Chicago, Los Angeles, Miami, Camden, Newark, New York City, Long Island, philadelphia, Maryland, and Washington, D.C.

Restaurant Associates (R/A) has a longstanding relationship with C-CAP. Over the years, participating students have benefited from opportunities, including job shadow days, mock interviews, and culinary demonstrations with R/A chefs and operators. In 2023, C-CAP honored R/A CEO Ed Brown for his continued commitment to the growth of C-CAP students. Ed currently serves on the C-CAP board.

In 2023, R/A elevated this collaboration by launching its inaugural year-long apprenticeship program. Eight C-CAP students were hired as apprentices after graduating high school. Throughout the year, C-CAP provided mentorship and guidance to each student. Upon completing the program, four students pursued a fouryear degree, while the other four continued working with R/A.

In 2024, R/A and C-CAP introduced Career Pathways, a five-week accelerated training program funded by a New York State Department of Labor grant. This hands-on program acted as an accelerated C-CAP training and prepared participants in New York City for the job market. By the end of the program, each participant obtained proper working documents and their NYC Food Handler’s license. R/A invited them to their corporate office for interviews and job placement.

Together, R/A and C-CAp are making a difference in culinary education, mentorship, and the overall confidence of students from underserved communities. These collaborative efforts continue to pave the way for a brighter future for aspiring culinary professionals.

C-CAP program participants with the R/A leaders.

C-CAP student Daniel Busumuru at his job shadow day in NYC.

Growing Together

Building Stronger Communities Through Local Farms

Across the U.S., small local farmers face persistent challenges – from inconsistent buyers to limited market exposure – that threaten their ability to thrive. At Compass Group, we believe in strengthening local food systems and uplifting the farmers who nourish our communities. That’s why we created the Grow With Us program.

Launched as a pilot in North Carolina in collaboration with The Center for Environmental Farming Systems – a partnership between North Carolina State University, North Carolina Agricultural and Technical State University, and the North Carolina Department of Agriculture and Consumer Services – the initiative was designed to respond to farmers' concerns and support their business growth.

The program has since flourished, expanding to California, Illinois, Virginia, Michigan, Washington, Texas, and Maryland.

What began as a seasonal effort has now evolved into a year-round initiative in select states, helping a growing network of smallscale farms succeed.

Through Grow With Us, farmers gain access to new markets and long-term partnerships with our chefs and clients. We connect growers to nonprofit resources for continuing education, create networking opportunities, and empower the next generation of agricultural leaders. In just one year, our purchases from participating farms increased by 84% – a reflection of our shared success and the power of local sourcing.

Grow With Us is more than a procurement initiative. It’s a commitment to community, sustainability, and food system resilience – ensuring local farms flourish, traditions are honored, and every farmer has the opportunity to grow.

Patrick Brown uses proceeds from the program to reinvest in his farm’s capacity to grow more varieties and quantities.

Berry Delicious Farm, located in Covert, Michigan, began the program in 2023 and is now the primary supplier during the season for Midwest Foods in Illinois, Wisconsin, and Indiana.

Tamai Family Farms began by selling produce at farmers markets and now provides Compass Group units, clients, and members with herbs, leafy greens, and cruciferous vegetables throughout the summer season.

Berry Delicious Farm's Diego Avalos gives a tour of his blueberry farm in 2024.

Featured Farms: Stories of Resilience and Success

Brown Family Farms, established in 1865 after the Civil War, is a fourthgeneration farm in North Carolina. Its current owner, Patrick Brown, is a well-known agriculture advocate.

Berry Delicious Farms was founded by Nahun Avalos after discovering his passion for Michigan blueberries in the early 2000s. Farming full-time has allowed him to improve his health and well-being while growing a business based on relationship-driven sales.

Tamai Family Farms, a fourth-generation farm in Oxnard, California, grows produce on 55 acres and is a fixture at the Santa Monica farmers market, where Gloria Tamai, the family matriarch, is a beloved figure.

Fostering Community & Conservation

after distributing

Wolfgang puck Catering is deeply committed to community service, partnering with Mujeres de la Tierra in Los Angeles to support their environmental and community-driven initiatives. Through this partnership, WpC participates in volunteer events that engage associates and community members in hands-on projects like neighborhood cleanups, tree planting, and park revitalizations.

Left: Three WPC employees gather

lunches at a Mujeres de la Tierra event in Los Angeles. Right: Wolfgang Puck Catering Human Resources Manager Emily Aliotta and Executive Project Manager Keymi Ordeñana dig in at a Mujeres de la Tierra tree-planting event.

Conservation with Mujeres de la Tierra

“Our partnership with Mujeres de la Tierra reflects our commitment to supporting grassroots initiatives that bring people together to make a lasting, positive impact.”

Pamela Brunson | President | Wolfgang Puck Catering

Additionally, WPC provides boxed lunches for Mujeres de la Tierra’s community gatherings, ensuring participants are well-nourished as they work toward their common goal of environmental stewardship.

This collaboration not only supports local conservation efforts but also strengthens community bonds by bringing people together around shared values of environmental care and collective well-being.

Pamela Brunson, WPC president, says, “At Wolfgang Puck Catering, we believe in the power of community and the importance of protecting our environment for future generations.”

By supporting Mujeres de la Tierra, WPC demonstrates its dedication to fostering inclusive, community-led environmental action, amplifying the impact of grassroots organizations, and encouraging volunteerism as a vital aspect of its corporate culture.

A Family of Companies

All Our Sectors Are Different and That’s Intentional

Our business model is diverse. Our markets are diverse. Our customers and associates are diverse. Every client we serve has a unique personality and style, just like our more than 25 specialized operating companies. Our family of independently operated companies sets the standard for delivering the best in culinary expertise, hospitality, and facility services. We don’t just meet your expectations – we exceed them.

Business and Industry

We have grown to serve the most respected and successful corporations in the world, many of them listed on the Fortune 500. Our foodservice companies offer flexibility, professionalism, and exceptional cuisine for corporate dining and catering, in addition to superior support services such as facility management, building services, janitorial service, and mail service.

Education

As recognized leaders in school foodservice management and hospitality, we aim to improve school nutrition by helping students make the connection that their diet can affect how they feel, look, and perform. From tailored K-12 culinary programs and school cafeteria management to university dining services, we exceed expectations and satisfy each customer’s unique needs.

Healthcare and Senior Living

We are at the forefront of dining, facility management, and environmental services for the healthcare and senior living industries, serving hospitals, retirement communities and integrated healthcare systems with services that range from foodservice to patient transport and laundry service, helping to streamline the operations of these care facilities.

Sports and Leisure

Our industry-defining service delivers creative food done right. We serve groups large and small, and strive for excellence from preparation to presentation. Our venue foodservice includes stadium concessions for all major league sports and extends to convention facilities, concert and performance venues, racetracks, and legendary events.

Facilities Services

Compass Group is a leading provider of integrated facilities management, support services, and data-driven technology innovations. We provide facility solutions in corporate, education, and healthcare, where 60,000 associates maintain 1.4 billion square feet daily across more than 3,000 client locations. Leveraging the “Power of Compass,” subject matter experts share best practices, innovations, and operational procedures to bring the best of the industry to our clients.

Purchasing

From an extensive family of operating companies to unparalleled purchasing power, Compass Group offers its associates, clients, and communities a rich network of relationships that make businesses better. With the nation’s largest purchasing company supporting Compass Group’s culinary and support services needs with procurement services that track today’s activity and tomorrow’s opportunity, we are able to serve our clients more efficiently, which makes our clients more effective.

Strategic Partners

Creating more than a mutual benefit, we’re going further with intentional efforts that make a difference. We’re setting focused goals, celebrating milestones that matter, and getting more done with our strategic partnerships. Learn how, together, we’re breaking precedents to venture beyond our core competencies. We do more than complement our partners – because we don’t improve in a vacuum, and we don’t innovate in silos.

Insights and Analytics

Powering strategy and customer experiences with data-driven insights, Compass Group’s data analytics team, E15, uses proprietary data and advanced analytical methods to ensure each client’s solution is tailored to their needs.

Innovation and Solutions

Harnessing data insights, Envision develops retail, 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, developing new business models while securing strategic partners.

Hospitality and 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.

Compass Group 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 workplaces and airports.

Humbled & Honored

Compass Group has been honored with many recognitions over the years –not because we pursue awards but because our people set us apart.

Independent market research firms survey our associates, who share their genuine experiences across various categories, and their voices speak volumes.

Our people are the heart and soul of our family of businesses. Their dedication, passion, and hard work continue to position us as a leader in the food, hospitality, and support services industries.

“Being recognized as a top-performing company is both humbling and inspiring,” said Chief People Officer Cindy Noble.

“It fuels our commitment to keep learning and growing.”

Compass Group pLC

Compass Group pLC

Celebrating

Showcasing Our Culture of Care & Belonging

This edition of Celebrating Our Journey features over 30 inspiring stories of care, belonging, and respect – both within Compass Group and throughout the communities we serve.

Our people are at the heart of everything we do, continuously lifting us to new heights in foodservice, hospitality, and support services. From mentoring and leadership programs to initiatives supporting veterans and people with disabilities, from culinary training in local neighborhoods to efforts promoting healthier living, we are committed to recognizing all talents, nurturing well-being, and sparking meaningful change. As we continue to break down barriers and help strengthen communities, our mission remains steadfast: to foster connection, champion care, and offer hospitality that makes everyone feel welcome.

Join us in celebrating our journey.