Congratulations and thank you for all your hard work, energy and enthusiasm. you have all contributed to Eurest’s continued legacy of success. I really like the theme of this year’s Marketing and Innovations Magazine
What a fantastic message for our team! becoming
Inspired is so important. It is this inspiration
that will allow all of us to do extraordinary things. we have the tools to Inspire with food. We have the teams in place which can
Inspire with Inspire
exceptional service. We have the vision to
through innovation and change. We have the culture to
Inspire with people and teamwork. We have the Inspire our team to be the very best we
can be: every day, every moment. So join me in a new year of inspiration and let’s “share the journey”. In other words, let’s tell our story; it’s a good one! YES, EACH OF YOU CAN MAKE A DIFFERENCE. YOU CAN ACHIEVE GREAT THINGS, IF YOU SIMPLY Inspire.
- Tony McDonald, CEO Eurest & Eurest Services
CONTENTS EUREST MARKETING AND INNOVATION MAGAZINE VOLUME 4
10 CASE FOR CASHLESS
Today’s marketplace customers are value-driven, health conscious, highly connected, social, and collaborative...
12 ONSITE INSIGHT TRENDS
...It’s a holistic hands-on approach providing site-by-site solutions based on business type, team demographics, region, and overall guest satisfaction drivers.
18 CULINARY ACADEMY
...About 20 hand-picked, pre-qualified chefs in each area meet at a centralized location for two days to complete one bi-monthly course...
REBECCA CAMPBELL ELISE MCGEEHAN
PEOPLE BEHIND THE FOOD A great customer experience starts with our dedicated and passionate associates…
...There is a growing trend focusing on feeling great, being productive, and staying energized...
FOOD WITH PURPOSE
...Our industry is facing demand for services that have a sense of environmental and social responsibility...
COMMUNITY OUTREACH ...Food brings people together! Our Eurest associates share their time, energy, and passion to support their communities throughout the year...
Publication Designers AMANDA KORB; CDO | BLUE INK DEVIN HEALY | CREATIVE DIRECTOR OLIVIER SUNIER | GRAPHIC DESIGNER
YEAR IN REVIEW
The globally recognized Eurest was launched in 1996 in the U.S. and has since provided dining services to local, regional, and national companies within the Business and Industry markets. Its scope includes employee dining centers, on-site catering, vending, executive dining rooms, and other managed services. Eurest is proud to serve the world’s most respected and successful corporations, including many of the Fortune 500.
GROWTH IN 2017 WAS 9.7%
WITH EUREST & EUREST SERVICES
PROMOTED 538 ASSOCIATES
LAUNCHED IN THE U.S.
MORE THAN 16,000 ASSOCIATES THROUGHOUT THE U.S.
SERVES MORE THAN
IN 800,000 CUSTOMERS DAILY FORTUNE 500 1996 COMPANIES $1.8 BILLION PROVIDES GLOBAL SERVICES IN PROUD TO SERVE MANY OF THE
OVER 98% RETENTION RATE
EUREST IS A FOOD AND VENDING ORGANIZATION
1,807 ASSOCIATES WERE RECOGNIZED AS
LOCATIONS HEROES 6,000
38 COUNTRIES WORLD WIDE
COMPASS GROUP NORTH AMERICA IS A PART OF THE WORLD’S LARGEST FOODSERVICE COMPANY, COMPASS GROUP PLC
EUREST CFEs TRAINED OVER SALARIED AND HOURLY ASSOCIATES DIVISION OF NORTH CAROLINA-BASED COMPASS GROUP NORTH AMERICA 4
The Eurest story has been a journey focused on people, food, service, and innovation since 1996, comprised of all business types, including white collar, blue collar, manufacturing, call centers, and blended environments, and have a retention rate of over 98%. As our consumers’ expectations have changed, our services have as well. Our study of trends, consumer preferences, dining habits, and space utilization has allowed us to be a competitive leader in the market. As we move into FY2018, we are simply inspiring by transforming traditional cafes into unique collaborative environments with a retail marketplace experience and incorporating technology advancements. This year, the key elements we will focus on are what our consumers are expecting:
What inspires me is the passion of the people I work with and the unique perspective we each have and how when we share best practices and collaborate on projects, the power of teamwork is developed. – Lisa Lahiji
- Food with a story - Data-driven decisions - Social responsibility - Technology - Transparency This magazine has been crafted to help tell the Eurest story, make it easy to have success in your business, empower our people, and drive the ownership culture across all of Eurest. Come share our journey in 2018 and simply inspire! Best, Lisa Lahiji
G TOOLS | IN
17 FOCUSE 20
“Through sharing we all find a common ground, inspiration, hope, meaning, and ultimately, action.”
“Simply Inspire”. A successful company is based on its people being inspired and inspiring others to reach for the next challenge, opportunity, and experience to be great. This past year, we have focused on being relatable, innovative, and providing tools for success. We have celebrated many accolades, developed people, and launched programs to meet and exceed the needs of our business. But it has also been a year of Eurest uniting to help those affected by environmental disasters. This in itself is inspiring!
Dear Eurest Managers,
Letter from the Editor
Food • Eurest Brands • Hometown Bean • Fresh Fork Catering Refresh • Food with Purpose • Reset for Retail Ownership • Nudge App • Thrive App • Photo Shoots and Short Videos • Pre-Order and Self-Checkout Community • Space Transformation • Best Practice Sharing • #eurestinspires • Stop Food Waste Storytelling • Marketing Magazine 2018 • Press Plan: Internal and External • Social Media • Cross-Selling Tools with Eurest Services
h g u o r h t n Ima o i t gina _
As technology advances, Millennials gain purchasing power, and Gen Z enters the workplace, there is one that remains steady: the need for effective, problemsolving customization.
JOURNEY OF THE
1. Conducted in natural settings. 2. Done within the field site. 3. Provides holistic and systematic overview of the context.
WHO DOESN’T LOVE A GOOD STORY? We all use stories to persuade, share common experiences, entertain, and inspire. At Compass Digital Labs (CDL), the team of user experience (UX) designers engage in storytelling to paint a vivid picture of who our customers are and what drives them – at work, at play, and at home. Our ultimate goal is to find any gaps and opportunities to improve guests’ experience with a 3-step process.
Starting with ethnographic research, CDL gains a full understanding of how guests are using marketplaces. Rooted in anthropology, ethnography’s primary focus is trying to understand how people live their lives. Unlike traditional market research, which asks practical, specific, and strategic questions, ethnography research takes place in people’s environment.
4. Documents native perspectives. 5. Descriptive and interpretive. 6. Guided by general research questions not hypotheses.
Following a full interview, the team walks through the guest’s day and identifies highlights, pain points, and opportunities. After the information is gathered, we can assess the areas of opportunity and implement solutions, to ensure all guests have an excellent experience, while leveraging new technology solutions, from digital signage and loyalty apps, to kiosks and pre-order and pay apps, to take it to the next level!
7. Focuses on meaning of word and images rather than numbers.
Using this information, CDL is able to tell their stories using flow charts, personas, and customer journey maps. This creates compelling visualizations of endto-end customer experiences to illustrate what their thoughts and feeling are as they interact with our team.
Experience Journey Read emails and eat at my desk
Arrive to work
I follow a gluten-free diet. I don't have many choices at my location
Order a breakfast omelet. If the line is too long, I don't wait
Sometimes the salad station is closed on Friday
LUNCH Some users will avoid lineups at all costs
My colleagues are vegetarian, and have limited choices, so we order out
Publish a station schedule in advance to avoid confusion
Transforming cafes into eating and working spaces would attract more employees
AFTERNOON Having no dedicated cashier during off-peak hours can create lineups Guests like the marketplace in Bldg. A
An increasingly diverse workforce means a greater emphasis on menu diversity A pre-order pre-pay app would be beneficial here
If the main cashier isn't staffed, everyone has to pay at the coffee bar
Building A is more convenient, comfortable, and lots of food options
Implementing a ‘Comment Box’ would quickly give feedback to the team
Using a pre-order pre-pay or app with NFC capability would circumvent this problem
EMPOWERING Our Guests through Technology Today, world-class service is defined as giving guests the choice of how they want to interact with us, and then providing them with those options. With the advance of technology rising to new heights in the time of the millennial generation, we see these digital natives spending more time on their mobile phones than ever before, preferring even to engage in business transactions from their mobile devices. This has provided Eurest with a whole new world of marketing opportunities as we position ourselves to empower our guests through technology. Our guests want to be heard. The time of traditional once-a-year foodservice surveys are passé. Our guests want to provide feedback live and in the moment. Our strategy must fit both guest demographics and the location’s business type. Most importantly, the method must be quick, easy, and resonate with the guest MYSTERY/SECRET SHOPPER
‣ Empowers our guests to rate their experience in real time ‣ Quick pulse survey ‣ Receives a complimentary meal PULSE PUSHES COMMUNICATION TO OUR GUESTS
‣ Allows choice of text or e-mail communication ‣ Sends updates and deals sent ‣ Drives loyalty PULSE CONNECTS WITH US
‣ Text to microsite for an instant survey ‣ Drives loyalty ‣ Aggregates data MOBILE-FRIENDLY WEBSITE
‣ View menu ‣ Ability to submit feedback ‣ Lookup nutritional information “You Spoke, We Listened” to complete the process, allowing us to share the feedback, so guests know that their feedback is valued, and acted upon.
pre-order & pre-pay
Eurest has also introduced the Thrive App, a state-of-the-art order pay application. It combines the ease of ordering that guests demand, while featuring key nutritional information, order history, and push notifications.
In todayâ€™s marketplace customers are value-driven, health conscious, highly connected, social and collaborative. They have more choices than ever, less time than ever, and their expectations have never been greater. Customers also want the technologies they use every day to be seamlessly integrated into their dining experiences, especially if they speed up the process of getting and paying for their meals. Eurest and Compass Digital Labs are helping our clients create the right technology mix to offer nextgeneration customer experiences. What sets Compass Digital Labs apart is its human-centered approach to program design, which allows us to paint a vibrant picture of who our customers are and what drives them â€“ at work, at play and at home. From the program design to the development and implementation processes, we conduct customer ethnographic and demographic research and assess each location to better understand customer needs and design unique user experiences based on value, buying patterns, and preferences.
KIOSKS There’s been a lot of buzz about self-service kiosks for years, but we’re fast approaching the point where integrating kiosk technology into a corporate dining setting is becoming a necessity. Order-and-pay kiosks: These enable customers to either order at the kiosk and pay the cashier at another location, or to both order and pay at the terminal using their credit or debit cards or employee badges. Regardless of the service model, locations that install selfservice kiosks report sales increases of up to 15%, thanks to the customers’ ability to easily add items and customize their orders. Self-checkout kiosks: These allow guests to scan their items at unattended kiosks. Some Eurest locations that installed self-checkout kiosks saw a boost in revenue of 14%, and participation of 23%. Because customers spent 50% less time in line, they had more time to enjoy their meals and relax with coworkers. Customer satisfaction jumped nearly 10%.
sales growth increase
weekly acquisition rate
REMOTE ORDERING As kiosks become more widely accepted, mobile and desktop ordering is officially becoming the next big thing. Customers value these options because they’re convenient, easy to use, and let them skip long lines to order ahead and pay for their meals. Clients who embrace these remote ordering solutions are clearly seeing positive results. At a recent state-of-the-art employee marketplace opening, we rolled out mobile and desktop remote ordering in order to increase speed of service, improve order accuracy, and customer satisfaction. Today, remote ordering accounts for 11% of daily sales.
increase in revenue per user
lift in check average
The roadmap to our guests changes every day, but together we are shaping the experience by empowering our guests through technology. – Compass Digital Labs 11
t h g i s n Onsite I S D N E R T We Use:
- Live - Demographic study - Regional food preferences - Environmental observation - mapping/queueing studies - Pulse/intercept surveys/mystery shoppers
Onsite Insights is Compass Groupâ€™s proprietary program designed to understand our guests. Itâ€™s a holistic hands-on approach that provides site-by-site solutions based on business type, team demographics, region, and overall guest satisfaction drivers.
Our Results to Date:
- Spoken with 80,000 guests across - Increased guest satisfaction scores by 9%
- Increased participation by 12% - Increased
catering sales by 18%
Listen Learn Engage
y a d To s s e in s u B r ou in s d Top Tren marketplace novelty and identity graze culture Grazing is about giving the guest full control of their dining experience. Old dining hall rules are gone. The way our guests eat has never had as many variables as we see today. Gluten-free, vegan, Paleo – the list is endless. In response, we must allow guests to customize their meal choices with the option to take as much or as little as they want. We are seeing the rise in popularity of weighand-pay grazing bars. Salad bars sold by the ounce are by far our best seller. Guests look for themed offerings, authentic ethnic options, fusion cuisine, and wellness bars, and the key to a positive experience is giving them control to personalize their meal. Today’s consumer is adventurous, willing to take chances, and challenges us to be bold in our offerings. No one thing forms the backbone of today’s dinner trend; it’s rather the excitement of sampling many things.
catering miniaturization Catering is shrinking, but in a good way! To meet the needs of attendees, administrators are demanding more catering choices. Chef’s salads, deli platters, and pasta buffets have been replaced by smaller portions, increased variety, and grazing options. There has been a tremendous increase in administrators move away from base catering menus in favor of custom options that “wow” their guests. Today’s catered guest is looking to sample a little of everything and not to fill up on one thing.
holistic wellness It's not about calories; it's about food with purpose. Fresh is healthy; local is healthy; sustainable is healthy; clean is healthy; chef-crafted is healthy. We must focus on our ingredients: where they come from, how they were raised, and most importantly, the benefits received when consumed. We take care to focus on these items so we can inform our guests that our eggs are cage-free and farm-fresh, our tuna is FAD-free, our chicken is hormone-free, and our milk is without additives. We offer clean ingredients, to summarize!
For years, repetition and predictability were key strategies to fill our marketplace. Today’s consumer is looking for our cafés that elevate and transform into artisan marketplaces. Guests want to sample new styles of food, and they want those styles to have names and identities. The introduction of the Eurest Brands and the roll-out strategy perfectly meet this need. When we spoke to guests across the country, there was an overwhelming response to the change in our traditional entrée station. We moved away from the carved meat and two sides to inspiring, fully branded concepts. Our guests raved about Revolution Noodle, Taco Cantina, and Roots & Seeds. They enjoy themes and authenticity, yes, but it was the rotation that captivated them. The authenticity and brand rotation encouraged guests to visit more often. Brands provided more than nourishment; they created an inspired experience.
Our stance on holistic wellness forms a positive bond between us and our guests. It demonstrates that we share our guests’ values for the planet and an overall drive for well-being. A commitment to wellness drives guest loyalty! 13
e g a r Beve ds Tren
From cold brewed coffee naturally processed into a chewable, to organic natural stimulants, and everything caffeinated, all types of high energy drinks are made available without the jitters.
WATER, TEA, AND COFFEE…THE NEXT CHAPTER Alkaline water and PH balanced water – The next big thing in waters Tea – Matcha, leaf origin, savory teas, the tea beyond the cup Coffee - Cold brew coffee, nitrogen infused Coming soon – coffee fusions: coffee brewed with coconut water, pecan milk Bulletproof coffee in a bottle – infused cold brew, brain octane oil, zero-sugar, and grass-fed butter blend
Meal Replacement Beverages These beverages taste more like the milk leftover after a bowl of Cheerios than a smoothie. They contain 20% of the daily allowance of vitamins and minerals, and come pre-mixed and ready to go. Juicing moves to another level creating designer beverages with 2 or 3 cool ingredients.
MIXOLOGY AND CRAFT BEVERAGES As coffee will no longer be the primary beverage at our coffee bars, we expect our baristas to be pretty busy! Look for fresh veggie juices, more fruit extracts, and spices and herbs. You can create your own combinations, mixing and matching like the custom fountain drink dispensers.
Food Trends Graze Culture
Guests take control with formats from ‘weigh-and-pay’, to priced by the piece; picking and choosing the items they want.
It’s a mashup as authenticity collides with trends, like Red Mole over Southern Fried Chicken or Street Taco’s with Shrimp Etouffe.
Pared Down Dinners
Spa style meals with 3 ingredients or less, prepared simply with fresh herbs and broths like poached chicken, micro greens, and parsnips.
Beyond Meat Patties
The next level of Vegetable Pattie “bleeds” juices in every bite (Beet Blend). Google tried to buy Impossible Foods for over $200 million. Our marketplaces will focus on house made patties as well as accompaniments that cater to the wellness craze.
Food with Purpose
Guilt-Free Fast Food
Concepts to Watch
Holistic wellness is not about calories, it's combining ingredients to create meals that enhance overall well-being, heighten energy levels, improve cardiac health and even boost overall mental acuity.
The Automat: fresh food when you want it
In the 50s, New York Automats served 350,000 meals a week. Now the concept fits fresh food marketplaces with order pay technology. Our locations will switch over to self-serve, self-pay and never close. This model will better match today's work environments. Most importantly, freshly made food will always be available.
Sweet Garden has opened two 100% Organic Vegetable Drive Thrus. Our locations will focus on more vegetables as the center of the plate items, served simply and quickly.
More and more guests will want ingredients that are grown close to them. Seasonality will rule as guests will enjoy foods harvested at their peak quality. This will increase satisfaction as guests will anticipate foods as they become available.
Ugly Fruits and Vegetables The Food Waste movement has resurrected ugly fruits and vegetables. From “trim” vegetable and fruit juices to the “Imperfect” movement in restaurants, locations will celebrate the use of the imperfect, and guests will appreciate it.
Managers use Nudge to drive key performance indicators by sending instant messages to their associates, who earn points for following through on specific actions, such as asking customers if theyâ€™d like an additional item at checkout or if theyâ€™re aware of an upcoming event. Associates redeem their accrued points for prizes, such as a day off with pay, movie tickets, or a popular technology gadget.
Front & Center Interactive Leadership Training We focus on key behaviors that inspire a dynamic work environment. The training combines inspirational videos with interactive work sessions. We work diligently to blend successful behaviors into our daily tasks. The training has a key focus area around communicating with our team. We discuss motivation and accountability, how they are connected and how they create a productive work environment. The class is focused on Salaried Managers. It lasts for 2 hours and each participant leaves with a personal SWOT analysis.
Nudge Our digital hospitality strategy doesnâ€™t end with the customer. The Nudge mobile app is a great way to keep associates informed about administrative news, new products, and special promotions.
This year brings an updated Merchandising Academy training, reinforcing merchandising as part of our everyday culture, as we enhance the visual experience for customers while focusing on strategic selling. Geared for our front line and salary associates, the training teaches the importance of merchandising, which leads to the increase of sales, profits, and participation.
Refresher Training New Manager Orientation Estimated: 2000
October - December
july - september
New Manager Orientation HOurly Culinary Estimated: 1000
january - march
April - June
New Manager Orientation Hourly Service Merchandising Academy Estimated: 1000
New Manager Orientation Chef Profitability Estimated: 1000
"Training the frontline will always be reflected in our bottom line. Investing in our people is not only good business, itâ€™s the right thing to do." - Mike Fiato, Vice President of Customer Experience
training schedule for 2018
-- 3Bcouipls wfritehsh4pfarsetsah beets peeled 18
Eurest’s Culinary Academy was successfully launched in 2014 in six cities across the U.S. and is currently well into the fourth year of trainings. Developed to implement the standards already in place while creating a contagion for ownership and leadership, the Academy trains nearly 90 salaried associates each year, driving innovation and culinary excellence in the business. The Culinary Academy consists of six two day classes such as “Food Financials,” “Soups, Stocks & Sauces” and “Wellness & Webtrition,” which are taught in each city by our own hand-picked culinary team, with each member in charge of a specific piece of the syllabus. Each class is
co-conducted with a business partner for product placement and pairing, as well as additional training. About 20 hand-selected, pre-qualified chefs in each area meet at a centralized location for two days to complete one bi-monthly course. Chef candidates demonstrate an enthusiastic attitude, and willingness to learn and grow with Eurest. Chefs are graded for participation on each of the two days. Day one is a presentation style class and day two is hands-on training in the kitchen. Classes have shown proven success with increased knowledge of menus, purchasing compliance, cost analysis, and ideation with branded product.
This investment in our culinarians strengthens our market position and increases the retention of our chefs. We are excited to be the first in our marketplace to create this foundation for our future chefs, business and industry partners. Culinary Academy Benefits: ↦ Delivery of a Consistently Great Culinary Experience ↦ Recruiting/Attracting Tool ↦ Client Satisfaction ↦ Retention & Development Tool ↦ Productivity Tool ↦ Alignment of Culinary Training ↦ Recognition and Further Training Opportunities
The Culinary Academy training is conducted by our internal hand-picked culinary team of chef trainers who rotate cities and teach courses with both theorybased and hands-on teaching methods.
Class 1 Breads and Doughs
PAUL BASCIANO & RICH’S
Class 2 Wellness, Webtrition and Salad Bar LIZ HALES & INHARVEST
Follow the Culinary Academy on Instagram, with the hash tag #eurestculinaryacademy.
Class 4 Food Presentation and The Retail Mindset
CHRIS IVENS-BROWN AND MONTEREY BAY
Class 5 Butchery and The Grill: Meats, Cuts, Value and Flavors
CARMEN MARZOCCO & MCCORMICK
Class 3 Food Financials: Yield Analysis Costing/P&L and Inventory Standards GREG HOFFMAN & HORMEL
2017 Culinary Academy
across the country:
Class 6 Ethnic Cuisine
DAVID HAYNES AND MARIGOLD
General Dynamics: Phoenix, Arizona Dell: Austin, Texas Golf Channel: Orlando, Florida Cobank: Denver Colorado Philips Healthcare: Andover, Massachusetts International Paper: Memphis, Tennessee 19
MINI SANDWICHES Mini sandwiches are all the rage! Not only are they on trend, but promote a grazing theme with increased variety. The consensus from guests in focus groups across the country is that mini sandwiches are easier to eat during a business meeting and the bread is more fresh than artisan or classic sandwiches. Sliders and/or mini sandwiches are great for breakfast, mid-morning snacks, lunch, and afternoon snacks. Think day-part! MINI MATH = $ Sell 1.5 mini sandwiches instead of 1 artisan sandwich and bring in an additional $1 per person with a lower food cost and a higher margin!
to Boosting profits
How to make an extra $1.00 profit per person. 1.5 Mini Sandwich VS Artisan Sandwich Caesar Salad Pasta Salad Bakers Chips Cookies
Caesar Salad Pasta Salad Bakers Chips Cookies
Cost (10 people)
higher margin + lower food cost = no brainer!
Mini Sandwiches are trendy, offers variety, perfect for grazing with less waste, while delivering a quality, fresh product.
Catering Workshops Over 600 associates trained in 16 cities. Attendees range from Division Presidents to hourly leads and are trained in a hands-on, interactive workshop. HANDS-ON LEARNING Menuing – demographics exercise Margin – calculating food cost, gross margin and suggested sell price Communication – role play of confirmations using upsell techniques TOOLS AND RESOURCES S.O.P. (standard operating procedures) Core Catering Menu featuring ‘by the platter’ pricing Price and Portion Guide Photos and examples of how to elevate the guest experience POST-WORKSHOP CALL TO ACTION Refresh menu - seasonal, meeting well, minis, and grazing Implement costing and pricing strategy Consistent confirmations and follow up with upselling techniques Create the experience – catering showcase, participation builders
A seasonal catering showcase in your marketplace keeps customers inspired!
Catering showcases are in, and the catering fair is out! The term showcase allows us to streamline a more focused tasting of seasonal favorites, new menu additions or wellness selections. Catering chef’s tables and outdoor events also make for exciting showcases! The new and improved catering showcase guide can be found on the last three pages of the Standard Operating Procedures. SECRET TASTING: Take Microsoft’s “Secret Dining Society” and translate it into an exciting, mysterious showcase for any sized account! Invite a small group (10 or less) of administrators for a ‘secret tasting’ Use The Fresh Fork seasonal showcase invitations, but let the sampling items/ theme remain a secret! Solicit feedback during the tasting Use feedback to enhance your menu item before going live
w o Homet 24
h is Ah
But first, coffee.
Hometown Bean is not just a great cup of coffee, itâ€™s a robust program with a well-balanced sustainability model. NEW FOR 2018, we have implemented an online web based portal for simple ordering of your Hometown Bean merchandising and marketing. We have expanded our coffee offerings to include Hometown Bean Cold Brew, and seasonal roasts such as the ever popular Pumpkin Spice during the fall season; all fully supported with seasonal marketing campaign materials.
REACH OUT TO YOUR REGIONAL MARKETING LEADER FOR FURTHER INFORMATION
Designed by Eurestâ€Śfor Eurest There are two levels of sustainability, one for the Artisan line and one for the Gourmet Roast. The Artisan is a higher-end blend and is comparable to Starbucks Fair Trade while the gourmet roasts are like for like. Limited time offers. Hometown Bean will have a quarterly kit with marketing and merchandising pieces to enhance your coffee kiosk.
OUR COOKIES ARE MADE WITH BUTTER AND LOVE. TREAT YOURSELF. #nofunkystuff 25
Take ownership of your In 2018 we will continue to drive the retail experience through our snacks and beverages, but will be expanding our product portfolio to meet consumer demand. We will be focusing on product positioning, making it convenient for guests to purchase ambient water and popular snacks at registers. We will continue to offer bundling options at our stations to offer guests a complete customized meal. As our Eurest brands expand, so will our retail portfolio to offer a selection of innovative, popular, and local brands that resonate with our consumers and offer great meal accompaniments.
participation, transitioning non-users to loyal guests, growing cold bottled beverage sales in every account across the U.S.
continued excellence through business partner relationships, understanding our business and how we can work hand in hand to achieve success
2018 Beverages and Snacks Program:
ENHANCE the customer experience by creating best in class retail strategies
GROW CREATE excitement for our team and make beve ges senolling bottled t on enhancra ed perienclye anbut also one thex is rained into ouat r cultuing re
1. Quarterly Innovation beverage and snack pairing 2. Mission High 3. Premium Water 4. Consumer Promotions 5. Hot Deals to provide value 6. Planogram monitoring 7. Bottler refreshes 8. Snack box: selection of new sweet and salty snacks 26
additional same store sales and increase bottled beverage case sales
expand our innovation platform to effectively offer our guests the right products, in the right place for their business type
stre line th e communicam ation proc es to achiev greater s efficiency,e ed and knowled ucation ge of sect d companyorinan iti both internal atives ly externally and
retail experience THE SNACKING GENERATIONâ€Ś
trend 1 Sparkling and Enhanced Waters
The Carbonated Soft Drink
These must-have beverages have taken over the bottled beverage market and are leading the way in healthy and better-for-you beverages. 60% of U.S. population drinks bottled water. Theyâ€™re on-the-go people who want to stay hydrated and they take their bottled water along with them.
The growth of the carbonated soft drink category is being driven by flavors and specialty sodas. This includes sodas produced with cane sugar and natural sweeteners. One major trend has been the launch of craft sodas, zero, low, and no-sugar lines.
The Snacking Generation
Tea is the most widely consumed beverage in the world next to water, and can be found in almost 80% of all U.S. households. It is the only beverage commonly served hot or iced, anytime, anywhere, for any occasion. Over the last year, specialty teas have grown rapidly.
These drinks are referred to as functional drinks, and they are predicted to continue to grow in the next year. Expect to see drinks that boost energy, are high in protein for post-workout consumption, or beverages designed to aid in digestive health or strengthen the immune system. Millennials are by far the heaviest energy drink consumers.
Snacking is on the rise and has taken on a new, very important role in our marketplace. Traditional dayparts are changing and consumers are replacing meals with snacks. What some know as an afternoon snack attack may now be a late afternoon meal to others. The success of our snack programs continues to grow as we take advantage of innovative products, meal bundling, and, grab-n-go snacking opportunities while offering vehicles to provide convenience to non-users. 23% of products, both snack and beverage, are bought on impulse. 27
retail Optimization Retail is no longer impulse products on shelves but an experience that
Top 5 retail trends 2017-2018
is expected by consumers. 2018 “transition to marketplace” retail approach is focused on creating an environment that is convenient, relative, and competitive.
1. FLEXIBLE STORES - The number of traditional stores is decreasing but there’s an increase in non-traditional concepts like pop-up-stores and mobile stores.
Business intelligence norms are evolving across the retail industry, and leading retailers are prioritizing analytics initiatives as a result. While the trend toward retail analytics isn’t new, maturing technologies and techniques are.
2. CHATBOTS AND ARTIFICIAL INTELLIGENCE (AI) AI chatbots that facilitate mobile commerce are on the rise. They are continuously present during the guest's journey..
3. MOBILE WALLET More and more it is possible to pay by using a mobile phone. People barely carry cash anymore. Mobile wallets are the future. 4. VIRTUAL AND AUGMENTED REALITY Although invented in the USA, the APAC region takes the lead in VR. Huge investments are made in creating the best VR shopping experience.
5. VOICE CONTROL Besides the widely used search commands, voice control services like Siri of Apple, Alexa of Amazon and Allo of Google will be used more and more for purchasing and payment.
Business intelligence norms are evolving across the retail industry, and leading retailers are prioritizing analytics initiatives as a result. While the trend toward retail analytics isn’t new, maturing technologies and techniques are.
you are the guest!
servery lately, U how do you match up to your competition?
Right products, right place: Have you mapped your
x Study the paths our guests take during different times of the day to introduce interruption points that will create the foundation for an appropriately-merchandised facility x Determine where stations should be positioned and where interruption points, retail areas R beverages should be positioned
Enhanced Communication: Do your guests know whatâ€™s new in your location? x Highlight chef's tables
x Position impulse items in heavy traffic areas
x Bundle innovative snacks and beverages with popular items
Walk through the Marketplace as a consumer and ask yourself, "Are the products available the right products for me? Are they convenient for me to purchase and easy to get? Are they priced competitively? Do I want to buy more?".
x Engage our associates to be our best sales people
The Price is Right: Do you know who your competition is?
x Evaluate your costs and complete a market basket analysis assessing your competition
x Price your products accordingly so we ensure our guests stay with us
Understanding merchandising and its benefits:
Maximize sales opportunities that exist within your location
x Upsell with items beyond the traditional chips and candy bars at all service points including your coffee and register areas x Assess the need for mobile solutions or portable modules y Utilize Plan-O-Grams for snacks and beverages to drive high demand items
x Offer innovative products to capture your whole customer base
The more we can take a look at our business from a guestâ€™s perspective, the more successful we will be. Here are some marketing strategies on upselling, communication tactics, suggestive selling, product positioning, merchandising, and external advertising to attract non-users. 29
Our simple yet momentous promise
â€œA great customer experience starts with me.â€? Inspires our associates to take the opportunity to learn, interact, offer input, and stay in step with their team and our guests. It propels us forward to reach our goals in delivering holistic value for our clients, authentic experiences for our guests, and growth for our associates 31
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Nice Thai was developed to respond to guestsâ€™ demand for authentic Thai cuisine. This concept is designed to be prepared exhibition style, which gives our guests a fresh meal ensemble cooked to order. The key to this station is utilizing fresh produce and our signature saucesâ€”the cornerstones of the cuisine.
redients, house Combining high-quality ing y, B+B offers a sliced meats and seasonalit not only pleasing range of products that are speed of service. to our guests, but drive the the value of our Sandwich aficionados love ps, and our madeB+B custom subs and wra premium, handto-order section featuring ads baked fresh carved meats on La Brea bre hungry for a fast, in-house. When guests are ose from one fresh sandwich, they can cho d to order offerings. of our pre-made or dresse
ave ands h r b e Thes iloted p n e e he just b d to t e s a e l e and r e we ar d n a le field elievab b n u seeing ss! succe
Apart from being one of the busiest stations, our grill presents mor e opportunities fo r creativity. Flame is the focu s of our locations , highlighting our corporate so cial responsibilit y, wellness initiatives, and si gnature items fo r a more flavorful experie nce. Flame featur es no transfats, natural optio ns, local produce, su stainable seafood, whole gr ain bread, and be tter-for-you options.
Taste the authentic, fresh flavors of the most popular Asian cuisines with our Bok Choy branded station. Offering an action-style approach with chef-created recipes and authentically crafted signature sauces, this program delivers cutting-edge Asian dishes perfect for any business type.
Pico Mesa is an authentic Latin concept that takes advantage of the rapidly growing love for the flavors of Mexico and South America. These foods often include spicy braised meats combined with cool and creamy sauces and flavorful salsas. Sides of various beans, rice, vegetables, and corn tortilla chips make your lunch a complete delicious meal.
food+flavors A grill concept that allows guests to choose from several types of cooking styles, marinades, plating options, and sides that can be customized per marketplace. Guests can choose a chicken preparation type, how theyâ€™d like it styled, and then how theyâ€™d like it customized by adding toppings and sauces.
With a focus on returning to the basics of authentic Italian cuisine, Piccola Italia emphasizes pristine ingredients simply cooked. Featuring authentic Italian dishes such as pasta, pizza, and antipasto.
The hallmark of soul food is the medley of bold flavors, combined in such a way that the soul has no choice but to respond to it. Authentic Southern food is the historic beginning of todayâ€™s popular menus. It brings the comfort of home cooking, with a little extra sweetness and spice from the South.
brand release and beyond 35
2018 promotional calendar Q2 Fish Market & Meatball Inc.
New Food, New Me
Feel the Love February
Stop Food Waste Day
White board week
Chinese New Year THROWBACK THURSDAYS
Q3 Market Bowl & Street Eats
NATIONAL NUTRITION MONTH
US BBQ TOUR nth!
l salad mo
na Itâ€™s Natio
lthful que & hea icious, uni month of May. vorful, del t the Enjoy fla ions, throughou salad opt
Inspire through creativity Q4 Circa 68 & Food Fest JUL
NA L SA ND W NATIO ONTH ICH
Q1 Land Meets Sea & Made to Melt OCT
Home for the Holidays
Tailgate Oktoberfest National Pizza Month NATIONAL WHOLE GRAINS MONTH
SIDES Home for the Holidays 37
QUARTERLY PROMOTIONS JANUARY MARCH
Turkey boasts over 80 types of meatballs, each one made just a bit differently according to its region of origin
Here today, gone tomorrow; this quarter we will unveil a special space and time offering a unique meal for one day only! This pop-up can be featured anywhere from a Chef â€™s Table, at the grill as a station takeover, or any other opportunistic area that drives incremental sales. From January through March, feature meatballs from all over the globe - think Greek, Middle Eastern, and even buffalo chicken. Meatball Inc. incorporates a variety of flavors, paired with sauces and toppings. Serve them up a la carte, on subs, part of a pasta dish, or with complementing sides.
#eurestfishmarket Fish Market is a health conscious, limitless promotion that features fresh seafood in an array of cooking styles.The menu promotes guests making seafood a lunchtime favorite. Here's our chance to teach our guests about the benefits of seafood, not to mention how good it can taste! With the Fish Market promotion, your guests are sure to get "hooked"!
New Food, New Me #FOODWPURPOSE
– Served Wednesdays – 3 | 10 | 17 | 24 | 31
Guests and clients are focusing on wellness more than ever. There is a growing trend focusing on feeling great, being productive, and staying energized. The New Year is the perfect time to introduce your guests to our Food with Purpose platform and help them achieve their wellness goals by providing better-for-you meals, snacks, and beverages.
THROWBACK THURSDAYS #TBTDINERSTYLE
– Served Thursdays– 11 | 18 | 25 Create nostalgia at your grill, entree, or exhibition station with the Throwback Thursday promotion.Turn back the clock to the 1990s. Colorful signs, boy band classics, and fun foods will create a fun atmosphere that drives participation. Play off of the popularity of the social media phenomenon of #TBT, and have fun recreating your favorite foods.
– Served Fridays – 12 | 19 | 26
Featuring all of your fan food favorites! Guests are always looking for an experience—great food at a great price, all in a fun atmosphere. Word of mouth is our most powerful selling tool, and the participation builder promotion series is targeted to drive this communication vehicle. Create a tailgate event like no other with the best food in town; be sure to add in some local fan favorites. Game On!
Did you know?
#TBT is so popular that there
are almost 400 million pictures tagged with #tbt
on Instagram, another nearly 40 million with #throwbackthursday and there are even over 225,000 hilariously tagged with
Chinese New Year
Feel the Love February #FEELTHELOVEFEBRUARY
– Served Wednesday – FEB | 14
Valentine's Day is one opportunity we don't want to miss!
Last year, our locations that sold impulse items couldn't keep up with the demand!
– Served Friday – FEB | 16
GOOD FORTUNE. GOOD FOOD.
Chinese New Year, also known as the Spring Festival, is the celebration on the Chinese calendar. During your Chinese New Year celebration, utilize Asian influenced foods from our brand portfolio.
So this year, let's make the most of the day and month by going above and beyond our traditional scope of business.
5 interesting facts about Chinese new year 1. The date varies
MARDI GRAS #FATTUESDAYFLAVORS
– Served Tuesday – FEB | 13
New Orleans is known for its celebrations and its food. We combine both in our Mardi Gras celebration that features our take on shrimp and grits, jambalaya, and more. Bring some of the fun and excitement of Mardi Gras to your marketplace with spicy and distinct dishes that will have your guests coming back for more. 40
2. The holiday is oddly called “spring festival” 3. It is a festival for 1/5 of the world’s population 4. Billions of red envelopes are exchanged 5. Every Chinese new year starts a new animal's zodiac year
March NATIONAL NUTRITION MONTH #FOODWPURPOSE
– Served Wednesdays – 7 | 14 | 21 | 28 National Nutrition Month (NNM), created by the American Dietetic Association, is an annual, national nutrition education and information campaign happening each March. Celebrate NNM in your locations by highlighting the importance of making informed food choices, and developing healthy eating and physical activity habits.
Patrick's Day CH
– Served Friday – MAR | 16
er event s participation build The purpose of thi to provide authentic, yet ef is to inspire the ch of Irish food for St. Patrick's ns interesting, selectio ides the flexibility to create Day. This event prov s festive occasion by planthi excitement during dishes at multiple positions ning authentic Irish ur location. at yo
PI DAY #PIDAYTODAY
– Served Wednesday – MAR | 14
March 14th, or 3.14, is Pi Day! Pi is the ratio of the circumference of a circle to its diameter, Albert Einstein’s birthday, and a great day to eat pie—pizza pie that is! This year we will be celebrating this fun holiday with a pizza party. Don’t let it end with just pizza, have fun with dessert, too!
THE TRUTH IN NUMBERS • The first three digits in pi is always 3.14, hence celebrating on March 14 (3/14). • The symbol for pi is the sixteenth letter of the Greek alphabet and is taken from the Greek word for "perimeter." • Technically, the number of digits in pi are infinite but mathematicians and computers have come up with trillions of exact digits in the formula.
QUART ERLY PROMO TIONS APRIL
#street_eats Here today, gone tomorrow; this quarter we will unveil a special space and time offering a unique meal for one day only! This pop-up can be featured anywhere from a Chef â€™s Table, at the grill as a station takeover, or any other opportunistic area that drives incremental sales.
From April through June, we invite our guests to experience Street Eats, a variety of authentic flavors from around the world. Combining unique proteins, local produce whenever possible, and scratch-made sauces, chefs can create a menu thatâ€™s inspiring, as well as delicious.
Ditch the plates, the new trend is eating each and every meal out of a bowl! Why are bowls so popular? They are an easy way to control portions and are more visually appealing than a plate full of food. This promotion allows guests to gather lean proteins, greens, vegetables, and whole grains nestled against one another in a single dish.
April Stop Food Waste Day Whiteboard week #STOPFOODWASTEDAY #FOODWPURPOSE
– Celebrated Friday – APR | 27
APR | 9 – 13
The voice of the guest is the key to our success. Whiteboard Week will allow our guests to not only comment on the quality and service in our locations but the following week we will communicate back what we are doing in response to their recommendations.
This year, celebrate Stop Food Waste Day on April 27th, the last Friday of Earth Month. In order to make this day as easy and successful as possible, simply use the provided collateral in your location and/or in conjunction with Earth Table. As the largest food service company, we have a responsibility to make sure we are aware of what food is wasted. Utilize the tools available to reduce food waste at the source.
Earth Table #
– APR | 16-20 –
Celebrate Earth Day this April by highlighting premium meals featuring fresh, local ingredients and sustainable practices. But why stop there? Celebrate all month long! Serving local and sustainable ingredients whenever possible is better for our planet and better for our guests. 43
NATIONAL SALAD MONTH #FOODWPURPOSE
– Served Wednesdays – 2 | 9 | 16 | 23 | 30 May is National Salad Month, and guests are looking for flavorful, delicious, unique, and healthful salad options. Made-to-order and build-your-own salad service platforms place the guest in control. With seasonality and freshness top of mind, we make the decisions easy for our guests by always offering the best of what’s available.
nal sa It’s Natio
l healthfu . unique & delicious, the month of May l, fu or t Enjoy flavtions, throughou salad op
MAY | 14 – 18
DID YOU KNOW?
Guests are looking for an experience — Restaurant Week is a chance for our chefs to be front and center, as well as showcase their many talents. This week is the perfect time to raise the perception that guests have of a “cafeteria” and let them see us as a restaurant and culinary destination! Let’s celebrate the week of May 14th – May 18th.
• Lettuce is a member of the sunflower family
• Lettuce was first eaten by the ancient kings of Persia 2,500 years ago • We are eating 900% more broccoli than we did 20 years ago • Over 20 million servings of our salads are consumed every week
MAY | 1 – 4
Continue the excitement of Cinco de Mayo for the month of May by featuring homemade salsas, dips, and quesadillas! Ingredients typical of Latin American cuisine include tortillas, various peppers, corn, numerous spices, and condiments such as guacamole, salsa fresco, and chimichurri that will all be a part of our menu selection. 44
JUNE | 1
Make yours stand out with funky flavors or offer the world’s favorite, GLAZED! Drive sales during alternate day parts (mid-morning or afternoon) with these delicious offerings. When it’s "time to make the donuts," be sure to let everyone know that these tasty treats are worth the wait on this special day!
US BBQ TOUR #BBQWORLDTOUR
– Served Thursdays – 7 | 14 | 21 | 28
– Served Wednesdays – 6 | 13 | 20 | 27 Feature farmers markets during June to promote sustainability and healthy eating. These markets should be set up outdoors or in hightraffic locations and should feature locally grown produce, recipes, and other sustainable retail items for sale. This is also an opportunity to sell local specialty items that you may have.
Sweetest Facts Over 10 billion donuts are consumed in the US every year
Celebrate summer and your region’s favorite style of BBQ by grilling, smoking, and cooking up some of your guests’ grilled favorites. Nothing says summer quite like a BBQ. From the South to the Midwest, all around the U.S., and across the world, each region has adopted their own style of BBQ. Celebrate BBQ of all kinds by grilling, smoking, and cooking up some of your favorites.
Donut Day started in 1938 to honor those in the Salvation Army who served the tasty treats to soldiers in World War I Donut is just the shortened word for doughnut. The spelling of both words is correct!
Y L R E T R QUA NS O I T O M PRO JULY R E B M E T SEP #c i r c a 6 8 Here today, gone tomorrow; this quarter we will unveil a special space and time offering a unique meal for one day only! This pop-up can be featured anywhere from a Chef ’s Table, at the grill as a station takeover, or any other opportunistic area that drives incremental sales. From July through September, we’re bringing back this much-loved meal for our guests to enjoy! Brunch is always a favorite, so why limit it to just the weekend? We’re serving up classics, such as Belgian waffles with fresh compotes, while also being creative and adding modern elements for a twist.
#ourfoodfest Our Foodfest promotion combines the best of what the summer has to offer: food festivals, fun carnivals, and a hint of rock 'n' roll. Celebrate all summer long by promoting the many components of the program to increase participation, create fun and excitement, and grow sales. Allow your guests to embark on a cultural journey this summer filled with authentic food, tradition, and non-stop fun!
WORLD CUP #SCOREAWINNINGMEAL
JUN 15 – JUL 15
No other sporting event captures the world's imagination like the FIFA World Cup™. Ever since the first tentative competition in Uruguay in 1930, FIFA's flagship has continuously grown in popularity and prestige. This promotion focuses on fresh, global artisan inspired breakfast and lunch flatbreads paired with salad and soup.
– Ser ve
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onth – Drink u p! It’s ea sy to ke when w ep ou eh innovati ave such an am r guests hydrate ve and tr azing po d ending r tfolio o Hydra innovati te focuses on in beverages. Missi f ve o tr the righ ways to drive oducing new a n t mix of n b products ottled beverag d es and pro per posi with tioning..
that e w o n k u Did yo eople worldwid 0 lion p 3.2 bil hed the 201 watc rld Cup? world! Wo e h t f o percent 4 . 6 4 -
– Served Thursdays – 5 | 12 | 19 | 26
Everyone knows that Independence Day is celebrated in July, but a lot of us don't know that July is also National Picnic Month.This year, we are celebrating the open fresh air, nature, and of course food that make up the ultimate picnic experience! Make it easy for your guests to slow down and enjoy a relaxing lunch inside or outdoors, picnic-style
August NAL SANDWICH O I T A N
CHEF APPRECIATION WEEK #CHEFSAPPRECIATIONWEEK
AUG | 13 – 17
From the imaginative to the fearless, from the superheroes to the silly, thank you to all of the chefs who keep us altogether great! Chefs, take center stage and show your culinary genius during this appreciation week, and we’ll snap some photos and share the love, giving you the recognition you deserve. 48
Guests have fun with national food celebrations, and this is the perfect opportunity for us to debut some new sandwiches at the deli. Don’t forget about the social media component of this participation builder. This is a chance to gain some new followers with the trend of posting food pictures on Instagram, which happens even more often during national food days/months.
– Served Wednesdays – 1 | 8 | 15 | 22 | 29 Behind every meal is a story. Local produce is fresher, tastes better, supports your community, and is better for the environment. It is designed to promote awareness on the rising trend to eat local across the country. The goal of Eat Local is to support the viability of the mid-sized American family farm and local communities by promoting local produce and creating awareness of the many benefits of eating local.
DID YOU KNOW THAT LAST YEAR WE PURCHASED OVER 48 MILLION DOLLARS IN LOCAL PRODUCE TO SUPPORT AMERICAN FAMILY FARMS?
SEPT | 6
If it's the season, odds are most of us are participating in, cheering on, or watching our favorite football teams. For many fans, a game is not a game unless a tailgate party precedes it. When it comes to tailgating, it's all about food, friends, and fun. A tailgate event at your location is a great opportunity to capture the spirit and enthusiasm of all the sports fans at your location.
SEPT 22 – OCT 7
NATIONAL WHOLE GRAINS MONTH #FOODWPURPOSE
– Served Wednesdays – 5 | 12 | 19 | 26 Packed with nutrients, fiber, and protein,whole grains contain “good” carbs, which are an important choice for healthy eating. Our chefs will highlight popular Mediterranean whole grains such as barley, brown rice, bulgur, whole wheat couscous, and farro for main dishes, salads, and side dishes. Here’s a chance to teach our guests the benefits of adding whole grains to their diet in a fun and enjoyable way.
Oktoberfest is a time-honored tradition. Millions of people flock to Germany each year from the end of September to the beginning of October (this year, it’s September 22 – October 7, 2018), to partake in this two-week-long bratwurst-eating, beer-tasting, merrymaking festival. Don’t let your location deter you from joining in on the fun, though! Host your own Oktoberfest party with authentic German fare.
The Bavarian pretzel, a classic Oktoberfest snack, has come a long way since its modest origins in 610 A.D. when Italian monks made them from leftover bread-dough scraps. The most familiar and traditional version of the pretzel is that of the twisted knot meant to symbolize the arms folded in prayer.
This pop-up can be featured anywhere from a Chef â€™s Table, at the grill as a statio n takeover, or any other opportunistic area that drives incremental sales. From October through December, our chefs will experiment with traditional and non-traditional cheeses, artisan breads, fresh ingredients, and gourmet spreads. These grown-up grilled cheese sandwich es can be custom built with a variety of ingredients, or prepared ahead of servi ce and heated or grilled to order for a quick and delicious sandwich option.
QUARTERLY PROMOTIONS OCTOBER DECEMBER
are made of cheese
Land #landmeetssea Meets Sea The popularity of surf-and-turf peaked decades ago, but our chefs are creating fresh takes on the perfect marriage of meat and seafood. Weâ€™re reinventing the classic dish, in part to meet the expectations of a new generation of diners that is more knowledgeable about food. For a high-class dish turned lunchtime favorite, join us all quarter long as we celebrate the perfect pairing!
National Pizza Month
It’s National Pizza Month, though nearly every month could be considered Pizza Month in the United States these days. People don't really need a special month for pizza in a countr y where an estimated 94% of Americ ans eat pizza at least once a month . So, take this opportunity to be cre ative by offering some “out of the pizza box” ideas for this beloved foo d.
– Served Wednesdays – 3 | 10 | 17 | 24 | 31 Look no further! National Seafood Month supports our company-wide commitment to purchase sustainable seafood while promoting the health benefits seafood provides within a balanced diet. During the month of October, feature sustainable seafood on your menu every day if possible.
OCT | 31
Did you know that almost 100% of our seafood purchased was from sustainable sources? That was almost 11.5 million pounds.
Whether you're featuring tricks or treats, our locations are the perfect place to celebrate Halloween. So this year, why not create a business-appropriate event for your locations? Celebrate with a Halloween or fall-themed special throughout the month.
Home for the Holidays #TAKEHOMEYOURHOLIDAYS Ready to serve, take-home desserts are ideal for on-the-go guests. Choose from traditional holiday pies or delicious individual desserts. As an additional component to the promotion, incorporate Home for the Holidays desserts into your daily menu or into your current catering program! 52
– Served Wednesdays – 7 | 14 | 21 | 28 Superfood fruits, vegetables , and whole grains are par t of eve ry well-balanced diet – often in the form of side dishes! Consid er making your superfood insp ired sides your main feature item s and pushing that traditional center-of-the-plate to the side .
NOV | 5 – 9
an experience— Guests are looking for price, all in a fun great food at a great nt Week is a chance atmosphere. Restaura nt and center, as for our chefs to be fro ma ir ny talents. This well as showcase the e to erase the week is the perfect tim s have of a est gu t perception tha see us as a m the let d “cafeteria” an destination! restaurant and culinary
Restaurant Week bega n in New Y a lunch-only ork City as promotiona l event in 19 considered 92 and is the first "res taurant wee than 70 U.S k". More . cities and 20 countries no Restaurant w offer Weeks, giv in g diners a ch to explore th ance eir local dini ng scenes th special men ro ugh us with mul ti-course m eals at reduced pri ces.
December Home for the Holidays #TAKEHOMEYOU RH
Ready to ser ve, take-h ome desserts are ide al for on-the-go guests. Choose from tradition al holiday pies or deliciou s individual desserts. As an additional compon ent to the promotion, incorporate Home for the Holidays desserts into your daily menu or into your current catering program!
PIE PREFERENCE * More than one-third of
Americans have eaten pie in bed
* Nearly one in four women believe that they make the best pie – better than Mom or Grandma * More than one-third of Americans have craved pie in the middle of the night.
– Served Wednesdays – 5 | 12 | 19 | 26 Superfood fruits, vegetables , and whole grains are par t of eve ry well-balanced diet – often in the form of side dishes! Consid er making your superfood insp ired sides your main feature item s and pushing that traditional center-of-the-plate to the side .
DEC | 24 – 28
Guests love “do it yourself ” options that allow them to build their own meals. With this fun and trendy program, allow guests to plate their own food, buffet style! Setting up a DIY bar with lots of toppings will get guests excited! Perfect for the week between Christmas and New Year, these buffets also work well year-round.
24X60 FEATURED TODAY X-BANNER
NEW ITEM REUSE
8 WIDE DIE CUT SIGN HEADER CLIP DIGITAL MENU SIGNAGE
Now you can add event information!
8.5X11 & 11X14 STATIC POS
Strategic solutions designed to increase sales
8.5X11 & 22X28 EDITABLE EVENT SIGN
Below is an example of some of the proposed marketing pieces available in your marketing kit or on MyCompass. Don't forget to use the corresponding preloaded promotions graphics on your dining website! Coming soon on MyCompass, look for tips on how to successfully advertise on your social media platforms.
5.5X8.5 & 8.5X11 EDITABLE STATION SIGN
8.5X11 10-UP (3.5X2) PID TEMPLATE Combine your marketing kit and these MyCompass materials to create a cohesive package. 54
6X14 FEATURED TODAY COUNTERTOP SIGN
4 ROUND SIGN CLIP
Perfect opportunity to upsell and place product in front!
8X20 UPSELL COUNTERTOP SIGN
5X5 STATIC CLING
STOP FOOD WASTE DAY WINNERS:
EUREST AT MICROSOFT:
Christiana Castillo, Johnson & Johnson Regional Director of Wellness and Sustainability, awarded Food Service Director’s 30 Under 30 Something.
w Star Chef Winner: Walmart w Zone Winners: Boeing and Exxon z Social Media Winners: Microsoft, Walmart, and Sealed Air.
Eurest story ing the i Tell d take the year nspires o ahead u an rategy is c omprise . Ou r team st d of r 2 s both 018 to inte co be rna mm l a un nd
ommunication. al c eat gr ation tern ic ex
w ILEA Seattle Marketing Best Event award, part of Emerald City Applause Awards y 2017 Best New or Remodeled Facility by Food Management Magazine: Café 36, Redmond, Washington z Employer of the Year in 2016 by Millionaire Club Charity, announced in early 2017. y 2017 Outstanding Employers Award by the Community Employment Alliance.
EUREST IN THE USA: Executive Chef Todd Bowman, Wisconsin, joined FOX11’s Emily Deem on Good Day Wisconsin sharing veggie packed recipes.
The Press Room’s April opening in Detroit, featuring Fabiano Viviani menu items, covered by local and national media: Daily Detroit, The Detroit News, Michigan Live, Crain’s Detroit Business, Detroit Free Press, Eater Detroit, Detroit’s Tasty Tuesday on Detroit’s Local 4 News, and Food Management. Forum 55: Alongside celebrity and well-known restaurateurs, the food hall provides space, equipment, and opportunity for would-be restaurateurs, targeting women and minority owners, to help them achieve their dream of opening a restaurant, featured in: Eater Chicago and Chicago Tribune. Chef Darryl Goffreda, Johnson & Johnson Ethicon, New Jersey receives Stop Food Waste Day Grand Prize Be-A-Star and Business Excellence Chef of the Year 2017.
w National Business Group on Health “Best Employers for Healthy Lifestyles” for the sixth year. w In August, Compass Group USA announced an industry-first contract for responsibly sourced salmon in the Mid-Atlantic region, with aggressive plans to roll out nationwide.
w #1 in Food Management Magazine Top 50 report, a proprietary ranking of the largest non-commercial contract management companies.
HIGHLIGHTS of the Eurest Communication Plan Internal: s Sharing best practices Instagram @eurestculinary
s New Bi-weekly S “ imply Inspire" edition s Case Studies External: s Trade Magazine Press s Podcasts s Glassdoor
Since 2005, shortly after facebook was launched, social media usage among online Americans has grown from
5% TO 69%
Social media has opened up new opportunities to explore, create, interacT AND engage. And we are here to help you share! We have over 100 cafĂŠs using social media, and we will be starting a social media management pilot program in fiscal year 2018. We are thrilled to begin exploring this resource as a way to assist managers with planning, posting, responding and interacting in a timely and effective manner. This new program will also allow us to see trends in real time and help us to prepare as we begin to see the newest generation, Gen Z, move into the workplace!
â€™ what youll
Guides for how to get started Marketing materials to help share the news with your guests
To prepare for this year, we distributed a survey aimed at not only gathering together our social media accounts across the nation, but also to find out how marketing can best support the efforts of the locations and marketplaces when it comes to social media. In response, we have added social media resources on MyCompass.
We encourage you to take a look at our page if you are considering starting a social media account or want to take your EXISTIng one to THE NEXT LEVEL!
TIPS ON POSTING POSTING CALENDARS & SCHEDULES HOW TO MEASURE SUCCESS NEWS ON UPDATES & INNOVATIONS SPECIAL CAMPAIGNS & CONTESTS
A DIGITAL SCRAPBOOK SHARING TRENDS, RECIPES, SUSTAINABILITY AND WELLNESS
KEEP AN EYE OUT AS WE GO LIVE AND SHARE OUR HERO STORIES THIS YEAR!
WHERE CAN YOU FIND US? @EURESTCULINARY
OUR FASTEST GROWING OF OUR SOCIAL MEDIA PLATFORMS, SHOWCASING OUR CHEFS, MARKETPLACES AND INSTAGRAM WORTHY FOOD
NEW THIS YEAR! FOCUSED AROUND OUR SUSTAINABILITY AND WELLNESS PLATFORM
Our journey of simple ingredients and sourcing.
food with purpose WELLNESS & SUSTAINABILITY TRENDS
Customer preferences are connected to their personal values which drive wellness trends in the marketplace. They are looking for plant forward menus, ingredients with benefits like superfoods, and sourcing of simple ingredients with transparency. It is critical to understand that fresh, simple and sustainably sourced ingredients are key drivers of health and wellness. Our industry is facing demand for services that have a meaningful sense of environmental and social responsibility. Studies reinforce that consumers are embracing "sustainable" values in their daily lifestyles focusing on the origin of food, and how and where it's produced. The Eurest wellness strategy is based on whatâ€™s important to you and understanding what drives customersâ€™ purchases from a wellness and sustainability perspective. Research, consumer trends, culinary innovations, marketing techniques, and industry insights create the foundation for a customized wellness approach. According to the International Food Information Council Foundation 2017 Food & Health Survey, consumers consider food healthy as being high in healthy components or nutrients like superfoods; free from artificial ingredients, preservatives or additives; part of an important food group supporting healthy eating; and low in unhealthy components or minimally processed nutrients. Our wellness and sustainability initiatives deliver a variety of great tasting, better-for-you menu options, a food environment encouraging wellbeing, engagement, education, and excitement, and incentives to drive on-trend healthy lifestyle behaviors.
FOOD WITH PURPOSE GOES BEYOND HEALTH’S PRIMARY ASSOCIATION WITH CALORIES. OUR SUPERFOODS HIGHLIGHT FRESH, LOCAL FOODS THAT ADD FUNCTIONAL
A FIT or co-branded icon can be added to menu items that meet the FIT nutrition criteria, which is consistent with current dietary recommendations. Informational pieces promote the icon meaning and use. Incorporating nutrition specific FIT recipes into the menu connects with health conscious guests.
NUTRITION TO THE DIET AND ALLOW OUR CHEFS TO GET CREATIVE IN THE KITCHEN WITH PLANT FORWARD RECIPES! THIS PLATFORM HELPS US BRING MORE THAN JUST NUTRITION FACTS TO THE PLATE.
FIT MEALS & SNACKS FIT nutrition criteria is based on current dietary recommendations:
- Jill Woodward, MS, RD, CD, Central Division Wellness Director at Eurest
Full meal ≤ 600 cal* Entrée ≤ 400 cal* Side ≤ 250 cal* Snacks ≤ 250 cal* * includes 0g artificial added trans-fat as well as saturated fat and sodium restrictions SUPERFOODS Superfoods are nutrient-dense foods with added health benefits ranging from vitamins to antioxidant properties and more. SIMPLE FOODS • seeking out whole food offerings without added artificial sweeteners, flavors, or colors • our recipes are made without added artificial trans-fat • our milk and yogurt is free of artificial rBGH • we source foods that are produced with minimal use or are free of chemicals and antibiotics • our poultry is produced without routine use of human antibiotics 60
SOCIALLY RESPONSIBLE • our welfare initiatives support farm workers • we partner with coffee companies to include socially and ecologically certified options SUSTAINABLY FOCUSED • our local products support American Family Farms • we rescue imperfectly delicious produce to save fruits, vegetables, and water • we aim to purchase our seafood from sustainable sources based on Seafood Watch ratings • the canned skipjack tuna we source comes from fisheries that do not use Fish Aggregating Devices • our shell eggs are Certified Humane cage-free • plant forward offerings promote the health of our guests and our planet • our kitchens practice low energy, waste, and water initiatives
As the largest food service company, we have a responsibility to ensure we are aware of what food is wasted and utilize tools to reduce food waste through menu planning, proper cutting techniques, and utilization of leftover food. We develop menus that are plant forward, from sustainable sources, local when possible, and utilize programs to minimize agriculture waste that goes to landfills. We provide support, technology and tools assisting our managers and clients in developing strategies to reduce energy, water and waste. Here are a few of our key Food with Purpose initiatives:
FOOD RECOVERY Food recovery is one of the simplest ways to become more sustainable and help your community, while boosting your bottom line. Our partners: Food Recovery Network, Eatable, and Feeding America. GLOBAL ANIMAL PARTNERSHIP (GAP) Compass Group USA is the first ever food service company to commit to 100% healthier, slower growing chickens by 2024 through a landmark Global Animal Partnership agreement. This agreement is made to transform the welfare of chickens within our supply chain and improve the lives of approximately 60 million broiler chickens per year.
STOP FOOD WASTE DAY Compass Group has partnered with Natural Resources Defense Council (NRDC) and Ad Council who created the Save the Food Campaign to change the household behavior to reduce food waste with the creation of Stop Food Waste Day during Earth Month. LOVE FOOD NOT WASTE campaign is composed of four areas of waste related to foodservice: food, water, energy, and packaging. We address ways that our associates, clients, and guests can impact the amount of waste they produce by encouraging behavior changes.
SUSTAINABLE SEAFOOD Our chefs feature approved seafood species on our menus to improve the health of our seafood supply and our oceans. We contract seafood from environmentally responsible sources and develop programs to support positive change in fisheries and aquaculture such as using canned tuna that is Fish Aggregating Devices (FAD) Free. We use Monterey Bay Aquarium’s Seafood Watch recommendations including Good Alternative (Yellow) and Best Choice (Green) rated items.
WASTE NOT is a web based tool that tracks and measures three categories of food waste: Production, Over Production, and Out of Date Inventory.
GIVE YOUR FOOD A PURPOSE! OUR COMPANY-WIDE COMMITMENT TO PURCHASE SUSTAINABLE SEAFOOD HELPS TO FURTHER THE FUTURE OF OUR SEAFOOD SUPPLY AND SUPPORT A HEALTHY OCEAN. WE ENCOURAGE OUR CHEFS TO FEATURE APPROVED SPECIES ON THEIR MENUS AND PARTNER WITH THE MONTEREY BAY AQUARIUM SEAFOOD WATCH® PROGRAM. - SUZANNE LANDRY, MS, RD, LDN, SENIOR DIRECTOR OF WELLNESS AND SUSTAINABILITY AT EUREST 61
OUR CUSTOMERS VIEW WELLNESS DIFFERENTLY THESE DAYS. IT’S NO LONGER ABOUT BEING FAT-FREE BUT ABOUT HOW THE FOOD WAS GROWN, IS IT FRESH AND IS IT ‘CLEAN’? THE FOOD WITH PURPOSE PLATFORM ENCOMPASSES THIS CURRENT PHILOSOPHY AND LETS OUR GUESTS KNOW THAT WE STAND BEHIND THE INGREDIENTS WE USE AND THE QUALITY OF OUR FOOD. I BELIEVE WELLNESS AND SUSTAINABILITY GO HAND IN HAND. IF YOU NURTURE THE PLANET THE FOOD IT PRODUCES WILL, IN TURN, NURTURE YOU. – MICHELLE SADLOWSKI, MS, RD, EASTERN DIVISION WELLNESS DIRECTOR AT EUREST
MENUS OF CHANGE™ Formed by Compass Group, Culinary Institute of America, and Harvard School of Public Health, Eurest adopted the Principles of Healthy, Sustainable Menus, to support the health of our consumers and planet through Menus of Change™ with more whole grains, more fresh produce, and less red meat.
CARBON FOODPRINT Our clients want a strategic plan for lowering their carbon footprints. Commercial food service is resource-intense, and we have cost-effective solutions to reduce the environmental impact of client food services with a web-based tool for lowering carbon footprint. We incorporate wellness into everything we do under Food with Purpose, all our brands and promotions have built-in wellness. Our exciting brands such as Earth Bowl and Roots & Seeds keep wellness at the forefront along with Chef’s Tables that highlight seasonal menu items and culinary creativity. 62
IMPERFECTLY DELICIOUS PRODUCE utilizes non-retail Grade A fruits and vegetables with slight cosmetic or quality imperfections. This produce is typically left un-harvested or discarded but is perfectly suitable for cooking. With our business partners, we have saved millions of pounds of usable produce that would otherwise end up in a landfill. EAT LOCAL is a year-long campaign supporting the viability of the mid-sized American family farmer and local communities by promoting local produce and creating awareness of its benefits.
Our platform is within every Brand & promotion
EARTH BOWL Developed by Chris Ivens-Brown, our Senior Vice President of Culinary Development, combines superfoods, grains, and more to create flavorful, nutrient-dense meals. It features vegetarian bowls with optional sustainable fish and cage-free eggs, topped with a healthful dressing or scratch made sauces. Allowing for customization, customers create their ideal breakfast or lunch bowl that is good for them and the planet. ROOTS & SEEDS An action salad station with fresh, local, and seasonal produce. Tossed-to-order dishes with “roots” and “seeds”, signature dressings, and hot plant-based proteins, sustainable seafood, and lean proteins.
EARTH TABLE Chef’s Table offers exciting, seasonal menus and samples, encouraging customers to utilize fresh local produce at home. Earth Table inspires our culinary experts to provide an engaging dining experience each April. We comply with FDA’s ruling for nutrition labeling with solutions for posting calories on core menu items served in our locations. In addition to accessing nutrition information through myfitnesspal, we now have a new digital wellness partner, Lose It! which tracks food and exercise, sets a daily calorie budget, and motivates to make smarter choices and achieve health goals. Eurest menu items are now found in the Lose It! database by barcode scanning or text search. Lose It! offers premium level customer wellness challenges that engage and reward employee’s healthy behaviors. Eurest websites link to tools to help make better choices in our locations, and provide recipes, articles, and videos to create healthier home meals.
YOU MAY HAVE HEARD OF CLEAN EATING, AND MY BELIEF IS THAT CLEAN EATING IS SIMPLY COOKING FROM SCRATCH AND FEELING GOOD ABOUT IT. ON THOSE RARE OCCASIONS WHEN I PURCHASE SOMETHING READY TO GO, I SIMPLY CHECK THE LABEL TO LOOK FOR BASIC INGREDIENTS I WOULD STOCK AT HOME BEFORE BUYING THE ITEM. THIS IS THE ESSENCE OF THE FOOD WITH PURPOSE PLATFORM – FROM OUR PROCUREMENT SOURCING OF QUALITY PRODUCTS AND COOKING FROM SCRATCH – WE’RE BRINGING GOODNESS FRONT AND CENTER TO OUR GUESTS. – AMY LUCAS, RD, LD OIL & GAS REGIONAL WELLNESS DIRECTOR AT EUREST 63
How will you be a part of the solution?
we waste forty percent
In the United States, of the food produced while one in six Americans is food insecure. Be part of the solution by donating surplus food. The government encourages food donation, and donors are protected from liability under the Bill Emerson Good Samaritan Food Donation Act unless they knowingly donate unsafe food.
Our Food Recovery partners are: FOOD RECOVERY NETWORK (FRN), the largest student movement against hunger in America. The organization works with college kids to recover unused food from the dining facilities on campuses. They recently signed a partnership agreement within Eurest. This model puts less stress on unit managers and has been seen to reduce product cost over time. EATABLE, previous founders of Food Recovery Network who now work with us to help start food recovery programs and waste strategies. FEEDING AMERICA connects accounts with food recovery agencies and food banks near them from their country-wide resource network. In addition, community based local outreach programs exist throughout the country. For example, at one account over 2 months, with the help of Copia technology, we recovered 2,125 pounds of healthy food for local nonprofits in need, enhanced tax deduction cash benefit of $1,549, prevented 9,300 pounds of CO2e emissions, and saved 775,000 gallons of water. Eurest donates between 15-20 pounds per week of food to Chefs to End Hunger in San Diego, redistributing the excess prepared food that would normally be wasted to local food agencies. In Chicagoland area, Minnesota, and Wisconsin, Eurest works with Zero % and their food scientists who establish what is safe to bring to food banks.
STOP FOOD WASTE DAY Compass Group partnered with Natural Resources Defense Council (NRDC) and Ad Council who created the Save the Food Campaign to change household behaviors to reduce food waste with the creation of Stop Food Waste Day during Earth Month. Our goal is to draw attention to the problem of food waste as well as create and share impactful solutions to ignite change. An educated consumer can have tremendous influence on how we store, farm, and produce and buy our food. On this day, all marketplaces participated by providing educational materials, great food displays with customers, clients, and social media about how we can all contribute by minimizing waste in our daily lives. Executive Chef Darryl Goffreda won the sector-wide Stop Food Waste Day Grand Prize - a seat at this year’s Be-AStar ceremony. To qualify for the grand prize, chefs posted a food waste reduction story on social media for all four weeks of the contest. Teams uploaded images of waste tracking and new Root-toStem recipes like asparagus stem pesto and guacamole and carrot top chimichurri. Chef’s Tables sold out across the country. By changing our shopping habits, freezing extra food, trying different “root to stem” recipes and spreading the word, Eurest is making a difference. WASTE NOT Waste Not is our web based tool tracking and measuring account food waste through production, over production and out of date inventory. This tool encourages ownership of product and food cost and measures how much waste is produced. To help bring awareness of this tool, we had a chef challenge to use properly stored food waste to make recipes. The best tasting and most creative recipes won. New recipes like celery soups and sauces with vegetable broths were developed as a result.
West Coast Division
CHEFS TO END HUNGER, SAN DIEGO This program provides meals to the hungry by redistributing the excess prepared food that would normally go to waste in hotels, restaurants, and other foodservice operations to local food agencies to serve the meals. Eurest in San Diego donates between 15-20 pounds of food per week. #HASHTAGLUNCHBAG, DALLAS The team at Fossil has joined forces with #HashtagLunchbag making lunch bags for the homeless of Dallas twice a year. The lunch bags consist of sandwich, whole fruit, a cookie, chips, bottled water, and an inspirational note. When they first started, they made 300 lunch bags, but recently the team prepared over 600. 66
The team in San Diego supplied breakfast and water to volunteers helping homeowners install solar panels in an effort to support
PRO START, ILLINOIS Jim Kallas, Eurest Central Division President is the Chairman of the Illinois Restaurant Association, and through his effort Eurest supports Pro Start, a high school program for students interested in the Culinary Arts. Eurest provides jobs, hosts job shadow days, and awards scholarships to three Chicago public school students each year for culinary school.
ZERO %, ILLINOIS, MINNESOTA, WISCONSIN Chicagoland area, Minnesota, and Wisconsin work with Zero % to reduce food waste. Zero % comes in 1-2 times per week depending on the size of the account, and picks up left over food. They have food scientists who come in and establish what is safe for them to take, and then it is redistributed to food banks, starting with the smallest to moving to the largest.
Eurest partners with Aspire Coffee, which works with local roaster, Metropolis, to provide jobs to adults with disabilities. The proceeds of Aspire go to both children and adults with disabilities.
East Coast Division
MANNA ON MAIN STREET, LANSDALE, PA Wendy Hammel, Eastern Division Director of Marketing, trains and coaches students in a food program. Wendy works with the students to support them with interviewing skills, resume writing, and cover letters in the Work Skills program.
Eurest hosted the 15th Annual Compass in the Community Golf Outing at New Jersey National Golf Club, benefitting Childrenâ€™s Miracle Network Hospitals. This year they were able to raise $20,000 for the CMN!
LAUREL HOUSE, PA Karl Heuser, Eurest Chef Manager, supports Laurel House, an organization that advocates for and empowers those impacted by domestic abuse. Chef Heuser makes high heel shaped cookies using dough donated by our vendors, which are then decorated and sold.
SPECIAL OLYMPICS, BOEING TEAM Eurest at Boeing has been catering the Special Olympics at cost for the past 12 years; in addition they run food stands selling smoked BBQ, hamburgers, and hot dogs, and all proceeds are donated back to the Special Olympics. SPECIAL OLYMPICS, RAYTHEON TEAM Eurest, in partnership with Raytheon, has supported the Special Olympics for more than 10 years. Eurest associates and their families cook and serve lunch to approximately 3,000 Special Olympic athletes and coaches in Massachusetts during the annual event. PEOPLE ASSISTING WITH THE HOMELESS (PATH) PATH helps veterans experiencing homelessness find jobs and homes, and provides temporary housing. Eurest participated in the PATH cooks program by cooking and serving lunch for the west LA branch.
The Eurest team at Hewlett Packard participates in Copiaâ€™s food recovery program . Each Friday surplus food is picked up at 2:30pm, with additional on-demand pick-ups as needed. The current pickup averages 177 pounds of food, which is then delivered to local nonprofits. In the first two months, 2,125 pounds of healthy food was redistributed, 9,300 pounds of CO2e emissions were prevented, and 775,000 gallons of water were saved. 67
READY-TO-COOK, TAKE-HOME-MEALS FED Meal Kits are designed to make it easy to enjoy a fresh, delicious meal at home using simple ingredients and clear instructions. Partially prepped and appropriately portioned for two or four meals, there is little waste and lots of nutrients. Each meal kit also comes with ready-to-bake cookies to enjoy at the end of the meal. Download the FED App to preorder, pay and select a date and time of pick up at work, then take it home to cook and enjoy. Food brings people together. Let us worry about what’s for dinner.
RECIPES IN 30 MINUTES OR LESS
MEALS UNDER 600 CALORIES
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ALL OPTIONS AVAILABLE NOW! The Teaching Kitchen is a platform for our guests to explore food, culinary and nutrition literacy that will positively impact food choices and experiences.
A great way to engage interest during team building or special events. • Limited space and participation required, easy to pop up and down with no cooking capacity for participants Curriculum Match • Single Subject Classes • Bursts of Learning • Events & Team Building
TEACHING KITCHEN COLLABORATIVE
hip Inspired by a ten-year relations with the Culinary Institute of America and Harvard T.H. Chan pass School of Public Health, Com d Group North America is a prou of sponsor and founding member tive. the Teaching Kitchen Collabora The Teaching Kitchen al Collaborative is an invitation network of about 30 thought leading organizations using teaching kitchen facilities as catalysts of enhanced personal ical, and public health across med corporate, school, and community settings.
• Participatory with work stations that are mobile and contain portable equipment including induction burners • Activation of space during off peak times
Curriculum Match • Core Curriculum • Single Subject Classes • Events & Team Building
The benefits of a Teaching Kitchen in a Market atmosphere. • Option for limited participation at off peak times • Seating & sampling capability • Integrated with recipes & product for sale • Applicable in Small Site Solutions Curriculum Match • Bursts of Learning • Events & Team Building
Maximizes hands-on learning with complete participation. • Space designed and dedicated to a teaching kitchen environment for full programming • Features residential cooking equipment • Full participation maximizing hands-on learning Curriculum Match • Core Curriculum • Single Subject Classes • Bursts of Learning • Events & Team Building
For more information on the Teaching Kitchen Collaborative, email TeachingKitchen@compass-usa.com
Core Curriculum - Six, 2 hour successive learning sessions that provide key objectives. Participants learn how to use kitchen tools, participate in classroom activities, and are provided with independent learning exercises to practice at home. Single Subject Classes - Focus on single point of interest. Bursts of Learning - Ten to twenty minute “Bursts” of activity. Afternoon & Evening Catering Team Building Events - Showcasing local chefs, vendor partners and farmers with engaging ‘How To’ activities such as food and wine pairing. 69
Our Compass Group “Retail Innovations Group” is comprised of our own internal architects, designers, and construction group. Collaboration with clients and our design teams determines which options fit the employee’s lifestyle best to create a more combined and productive environment. We will work together on the build-out timeline, employee occupancy ramp-up, and financial budgets.
Eurest prides itself on being a true business partner to our clients, with the mutual goal of enhancing and driving a collaborative working environment to build culture and community. Creating the “third space” helps people get out of their cubes and into a thriving atmosphere with flexible seating options that suit one-on-one meetings, accommodate communal meals, encourage impromptu meetings, enhance collaboration, and increase productivity.
Our team researches and explores consumer values, behavioral drivers, and generational dimensions that enable us to define key aspects that appeal and resonate with our customers. Our goal is to ensure that products and services align with the values and drivers of our customer base, and introduce innovation in the food and service categories, in addition to seating and community spaces. 70
Onsite Insight Team Project Management
Trend Analysis & Analytics on Consumer Behaviors
Branding by site & campus wide Design & Planning Space Layout Improvement
Refresh Packages Space Development Construction Management
Project Scope & Budgets
e e e lc a s li v e r t S s s mpa o de t h e C o a r e a b le t -enabled h g u o T h r r s h ip , w e , technology ace p a r t n e ctional, flexible imize the sp reates c t multifun ions that op the day. This place t destina ut all hours of becomes the o through nity vibe and o be. u m m nt t a co ple wa o e p e wher
Client Liaison Onsite Opening Support Concept Development
EUREST SERVICES ONE STOP SHOP INNOVATION Eurest Services is a unique company that offers our clients a 'one-stop-shop' for all their facility management needs. With a focus on cost saving, we are dedicated to bundling services in order to define the true value of operations. As we execute our operating model, we strive to customize services to satisfy our clients' needs and continually seek out innovative products and technologies. We pride ourselves on being able to consistently and efficiently serve organizations nationwide. Eurest Services employs 2,900 associates, and manages services in 44 states and over 250 client locations.
| OUR SOLUTION IS EASY TO USE. IT REQUIRES NO MORE THAN ACCESS TO EMAIL, A SMART PHONE OR SIMILAR DEVICE. CALL, CLICK, OR TAP, AND YOU ARE DONE. |
Our culture is our brand based on honesty, integrity and transparency in everything we do. Because our employees understand and embrace that, our teams accomplish amazing things. – Stephen Barnett, President of Eurest Services
OUR FM SERVICES Business Office • Audio visual • Building services coordination • Conference room set-up • Printing graphics • Reception • Filing & records • Event planning • Space planning • Signage
Material Management & Logistics/Transport • Mailroom • Shuttle service • Shipping & receiving • Liquid nitrogen • Asset tagging • Project management • Moves/adds/changes • Courier services • Records management • Inventory management • Material handling
Light Maintenance • HVAC • Plumbing • Electrical • Fabric • PPM/Reactive
Environmental Services • Janitorial • Clean room • Industrial cleaning
Laboratory Services • Laboratory support • Notebook management • Dry ice management • Laboratory glass washing 73
CENTERS OF EXCELLENCE THE NEW FRONTIER Innovation: Kitchen Equipment Maintenance plan and response. Eurest Services delivers a Call Center and Work Order solution for planned and on demand maintenance of kitchen and restaurant equipment, managing and reporting the costs and the performance of a competent, compliant service vendor network
THE STORY: • We will spend over $14 million this year across 23 vendors on kitchen maintenance, and this number will continue to rise. Safety, quality, revenue, and customer satisfaction are directly impacted by equipment failure or by equipment that is not operating properly. • By configuring the existing vendor management platform at Best Vendors and applying ACUITY Connect we are able to centrally track, confirm, and record scheduled maintenance activity (e.g.: Grease Traps, Hood Extraction Certification, Refrigeration, etc.), plus respond, dispatch, and manage a vendor from start to the approved completion of a repair call. • Our solution is easy to use. It requires no more than access to email, a smart phone or similar device. Call, click, or tap, and you are done. 74
• Knowledge Center (SME) bringing together subject matter experts across all service lines. Interactive portal for research and build conversation to learn from. • Technology - Going from janitorial experience to building optimization. Example: being able to measure the capability of receptacles with electronic devices when they need to be emptyed.
Subject Matter Expert Equipment Maintenance
Ronald Hagan email@example.com
Susan Reiss firstname.lastname@example.org
Innovation primary contact:
Shaun Levenson email@example.com
EVERSOURCE Optimizing the human potential At EverSource, it is our mission to optimize the human potential by creating a habitat where individuals thrive and teams accomplish amazing things! Providing Expert Service in: • mailroom management • shipping & receiving • reception/concierge • hospitality/conference facilities • imaging & scanning centers • supply management • copy/print center management • fulfillment • courier services CREATING CULTURE EverSource culture is attained and maintained by three unwavering standards: • copy/print center management • fulfillment • courier services
I’ve never seen with any other vendor until EverSource, the ability to drive such outstanding teamwork. I used to only be able to go to one or two people for help, now I know I can count on the entire group – even when they’re swamped, they always work together to find a way to go above and beyond what is asked of them. - Facilities Manager
Client Testimony I just wanted to take a moment " to say how amazing my site team
is. Seriously! Janice and Abi have the best “can do” attitudes to get the work done, and done correctly. I haven’t had one complaint, not one, since this team was assembled. It can be somewhat of an island sometimes at the management level, but Tim has become my right hand man. He doesn’t hesitate to get it done. His communication skills are top notch. His ability to forecast and project and anticipate needs and where things should be progressing never ceases to amaze me. I would write the Hallmark card if I could, but words just aren’t adequate. Best. Team. Ever! - Firm Administrator
EverSource’s vision is clear – create a better habitat for our employees in order to achieve a world class experience for our clients! This vision, coupled with our culture, has helped us achieve 400% growth in FY17, and we’re just getting started!
Amy Swart; EverSource President
Meet Chef Aaron Mason
REGIONAL EXECUTIVE CHEF - OHIO VALLEY - CENTRAL DIVISION
Whiskey Braised Short Ribs
highlights the fall season with fun flavors, and local products including produce and local whiskey.
The Journey Starts My culinary passion started at a very young age. I was born and raised in England where I was exposed to a lot of Indian foods, so blends of spices, heats, and flavors have always interested me. My uncle took me into a restaurant kitchen where I experienced the crazy, loud, organized chaos of an “in service” restaurant kitchen, the complete opposite to the front of house seating area, and it was very cool.
BEEF SHORT RIBS
UNSALTED BEEF STOCK
to taste CORN & CELERY PUREE
CELERY ROOT PEELED & DICED 1/4 CUBES
LOW SODIUM CHICKEN BROTH
1. Cut shortribs into individual pieces. Pat dry with a paper towel and season with salt and pepper. 2. Place a pan large enough to hold all of the meat over high heat. Add a little oil and continue to heat until it ripples. Sear each side of the short rib until browned. (batch this to not crowd the pan and ensure good color.) Once all of the meat is cooked, set aside. 3. Turn your flame down low. Off the heat and away from the flame, carefully add the whiskey to the pan. Return pan to burner and tilt to ignite. After about a minute or so, the fire will die after the alcohol has burned off. Scrape up any browned bits on the bottom of the pan before adding the beef stock. Bring to a simmer and add the seared meat. 4. Cover the pan and place in a 350˚F oven for about 2 hours, or until tender. 5. Optional: Take out the ribs, cover, and set aside. Skim the fat from the braising liquid and reduce by half. 6. For purée: simmer celery, salt, corn, garlic, and broth in a heavy bottomed pan covered until very tender 15-20 minutes; cream all the mixture.
Obtained first head chef position at the age of 23 in Liverpool; now has over 25 years of culinary experience ranging from fine dining to large corporate catering events. Moved to Sydney working to learn international cuisines and styles. Returned to England, as Chef de Cuisine at Restaurant Associates flagship account, Arthur Andersons, and trained under Chefs Simon Warren and Paul Oxnard. Traveled to Australia, and Asia to experience new foods and cultures. Enjoys special projects, program development, and the exciting opportunities in creating a new region. He is happy to work with the many great chefs within Compass and proud to be part of a culinary-minded company.
outside of work: Lives in Grand Rapids Michigan, “Beer City” USA, spearheading the new Ohio Valley region as Regional Chef. Appreciates discovering local products and great food in Western Michigan from gastro foods to microbrews. Enjoys the outdoors with his wife and three children, and bloodhound Busby. 76
Shares his passion by listening, giving options instead of opinions, and giving positive feedback while sharing food experiences.
Meet Chef Carmen Marzocco
SENIOR REGIONAL EXECUTIVE CHEF - EUREST EASTERN DIVISION
with Cauliflower Mousse, Braised Chanterelle Mushroom and Golden Raisin Hazelnut Vinaigrette LARGE U10 DIVER SCALLOPS 8 ea. VEGETABLE OIL
WHITE BALSAMIC VINEGAR
1. Warm the vinegar, water, and sugar. Add the raisins and let steep for 20 min. Purée with a stick blender until smooth and pass through a chinois, finish with hazelnut oil to make vinaigrette. 2. Sachet the thyme and bay leaf and chop cauliflower large. In a large pot cover cauliflower with milk and sachet. Cook over low heat until tender. Puree in a blender, pass through a chinois. 3.In a small sauté pan brown 1 tsp of butter, add the chanterelles and cook until tender, add the crushed hazelnuts. 4. In a medium sauté pan over medium high heat, sauté the scallops until golden brown. Turn and baste with butter. 5. Add cauliflower puree on a plate, top with scallop and garnish with chanterelles, hazelnuts and arugula. Drizzle the vinaigrette around a plate and serve.
Joins Compass Group September 2003 at Pfizer, then SAP and Johnson & Johnson as the Campus Executive Chef. Carmen leads Culinary Operations in the Delaware Valley, Johnson & Johnson, and Mid-Atlantic Regions for the Eastern Division. November 2015, awarded Eurest Chef of the Year. Has numerous other awards for cooking and leadership. Carmen supports community charitable groups and is a chef ambassador for The Ronald McDonald House in Philadelphia feeding families with sick children. Carmen inspires others by sharing his passion for food, culinary creativity, and flavors of his unique culinary vision. Sharing stories motivates chefs to be their best. Carmen’s passion is contagious and is in everything he does.
Culinary Inspiration: Carmen loves Philadelphia’s heritage, and its vast variety of seasonal produce, local bakeries and fish markets highlight his passion for cooking local and sustainable foods.
The Journey Starts Passion for cooking, and life, comes from his grandparents who inspired him to be a chef and have integrity in everything he does; also from the chefs and people he meets on his journey.
Graduated The Walnut Hill College, The Restaurant School of Philadelphia Business minor from the University of Pennsylvania Honed culinary skill under the tutelage of the city's premier chefs. Established himself as one of Philadelphia’s rising stars.
OUTSIDE OF WORK: LIVES IN PHILADELPHIA, PENNSYLVANIA AND HAS THREE CHILDREN AIDEN, LILLY AND ABBY. 77
Meet Chef David Haynes EXECUTIVE CHEF - EXXONMOBIL WORLD CAMPUS
The Journey Starts Culinary inspiration came from his grandparents, first generation. David shares, My passion comes from my grandmother, who is an amazing cook. She taught me a lot about Italian cuisine. I would see the passion she had with the simplest thing like picking basil and making sure not to bruise the leaves. I give that vision to the team, whenever and where ever I can.
Worked at Le Cirque 2000 in Manhattan while attending Culinary Institute of America. Graduated with high honors from the CIA and Baking & Pastry at CIA Greystone
Seafood and Andouille Gumbo
1. In a soup pot melt whole butter and combine flour to create a roux. Simmer the roux on low stirring occasionally until the roux slowly reaches a dark brown color. Add file powder and combine with roux.
ANDOUILLE SAUSAGE, SLICED
YELLOW ONION, DICED
GREEN BELL PEPPER, DICED
RED BELL PEPPER, DICED
5. Add shrimp and crawfish and simmer for ten minutes.
ALL PURPOSE FLOUR
Best served over long grain white rice.
GREEN ONIONS, CHOPPED
SALT AND PEPPER
2. Add onions, celery, garlic, bell peppers and saute for five minutes. 3. Add stock, thyme, basil, cayenne, green onions, and sausage and bring to a boil. 4. Reduce heat to a medium and simmer until gumbo thickens.
Moved to Las Vegas to work at Bellagio Hotel’s Le Cirque. Worked in fine-dining in France including Jules Verne in the Eiffel Tower and Pierre Orsi in Lyon. In New York, worked as Executive Chef of Red Eye Grill in Midtown Manhattan and Executive Chef for The Harmonie Club. Worked as Executive Chef for the Resort at Cordillera, Edwards, Colorado. Opened Wynn Hotel’s banquet department and numerous restaurants for the Light Group, serving as Executive Chef of Mirage’s Stack.
Culinary Inspiration: “This recipe has deep roots in the south and is delicious if you brown the roux properly. The roux takes about 24 hours to cook due to the batch size made at Exxon. It takes extra love to get the best flavor out of the roux.”
Outside of work: Lives in Spring, Texas with wife Meghan and two children, Lulu and Angelo. They are thrilled to be in Houston and love the area’s cultural melting pot. The variety of ethnicities and different cuisines serves as inspiration when creating menus and specials.
Meet Chef Katie Cowie REGIONAL CHEF - NATIONAL ACCOUNTS BOEING
Harvest Breakfast Bowl The Journey Starts Katie’s Dad sparked her passion for food while growing up. He loved cooking but loved shopping for food more. He would come home from the grocery store and talk about the great ingredients he bought, and what he planned to make with them.
Graduated culinary school and worked in restaurants and catering. In 2002, joined corporate dining with Compass Group as a Sous Chef.
Culinary Inspiration: Harvest Breakfast Bowl is a breakfast grain bowl inspired by Menus of Change. Katie is passionate about Menus of Change and incorporates plant forward concepts into her business, celebrating grains and vegetables, as the highlight of the dish with less animal protein. Katie varies vegetable cooking techniques, adding bold flavors, so customers don’t miss large meat portion entrées.
3 cups D TRI-COLOR QUINOA, COOKE 3½ Tbsp OLIVE OIL, DIVIDED oz 1/4 tsp salt, 1/4 tsp pepper, LED/MEDIUM DICED 12 1. Toss squash with 1 Tbsp of oil, BUTTERNUT SQUASH - PEE t squash at 450 degrees Roas pan. t shee 12 oz transfer to lined ED DIC M until caramelized on DIU or /ME tes LED minu 15 BEETS- PEE for approximately 2 oz tender on inside. and de outsi D KALE, CHOPPE 2 oz 1/4 tsp salt, 1/4 tsp pepper, 2. Toss beets with 1 Tbsp of oil, RED ONION, SMALL DICED t beets at 400 degrees ½ Tsp transfer to lined sheet pans. Roas on SALT, DIVIDED 25 minutes or until caramelized ately oxim appr for ½ Tsp on inside. er tend and de IDED outsi DIV , PER PEP 4 oz SUB RECIPE pan over medium high heat, CIDER MAPLE DRESSING, SEE 3. Heat 1.5 Tbsp of oil in sauté 2 Tbsp 313 till translucent. #84 cook N and CHE n KIT onio red EST add EUR , SPICED PEPITAS 4 ea for approx, 1 minute. EGG, FRESH 4. Add kale to sauté pan, cook G SSIN DRE CIDER MAPLE a and combine 5. Add beets, squash and quino 2 tsp D gh TAR throu MUS heat N and DIJO 1½ Tbsp MAPLE SYRUP taste, transfer 6. Add dressing and season to ½ tsp r platte CED ce MIN to a servi ORANGE ZEST, ½ tsp medium/low heat cook GARLIC, CHOPPED 7. In a separate saute pan over 2 oz quinoa dish. Garnish over eggs e Serv easy. 4 eggs over APPLE CIDER VINEGAR e. thym 2 ½ oz with fresh EXTRA VIRGIN OLIVE OIL ½ tsp bine all ingredients 8. Cider Maple Dressing- Com SALT or blender, blend for except olive oil in robot coupe ¼ tsp ing slowly add oil until approx 1 minute. 2. While blend BLACK PEPPER ¼ tsp . Season to taste. lsified emu CAYENNE PEPPER
At Boeing, discovers business dining does not stifle creativity, it is necessary to meet diverse business needs. Katie has 40 locations across Washington State, South Carolina and Philadelphia and the goal is the same: provide guests with a memorable experience starting with great food and platinum service. Boeing’s catering ranges from high-end events serving dignitaries from around the globe, to large Family Days serving over 60,000 people in one day. Katie enjoys Boeing’s different demographics, from manufacturing to executives, adapting menu and service styles accordingly. Katie and her team helped build some of the culinary programs within Eurest, such as the Nice Thai concept.
OUTSIDE OF WORK: MARRIED FOR 15 YEARS AND MET HER HUSBAND WHILE WORKING TOGETHER IN AN ITALIAN RESTAURANT WHERE THEY COOKED IN THE KITCHEN. HOBBIES: COOKING WITH HUSBAND, BOATING, SKIING, KAYAKING, WAKEBOARDING 79
WASTING FOOD WASTES EVERYTHING WATER. fuel. labor. money. love.
together we can make change! stopfoodwasteday.com
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