What are some characteristics you think of when imagining the ideal modern workplace? Some might say engaging environments and experiences, flexibility and fluidity, collaborative and digitally sophisticated spaces, and diverse and inclusive teams and partnerships. At Eurest, we have seen all of these topics rise to the top of our clients’ priority lists as the workplace has evolved since 2020. But let’s be honest, traditional spaces and workflows were already shifting even prior to the pandemic – and through it all, we’ve worked to adjust to varying trends and needs.
A Note...
Today, employees are expecting a greater level of job satisfaction, evident by the past year’s sweeping Great Resignation activity, as people looked to work for companies that recognize and value them and share their values and beliefs professionally, ethically and personally. Our guests are speaking loud and clear about what they want, and we’re listening.
Through this journey, we have created solutions and led with a focus on the human experience as we “Re-imagine the Workplace.” With our top focus being to help our client partners attract, retain and encourage employees back into the office, we continue to work on providing innovative solutions that drive experiences, creating connections in-person and virtually while building upon our culinary journey that is concentrated on global menus and traditional favorites and promotes local, diverse brands and products to give guests a great amenity to enjoy while at work. We are enhancing marketplace destinations with our coffee bars, pop-up events and station takeovers to foster a sense of community and provide an element of fun in someone’s workday.
But, engaging our guests in these events and innovations can be a challenge as the hybrid work model can limit interaction and exposure to drive participation. That’s why we are welcoming the opportunity to work
with our clients’ teams to utilize their existing communication channels to “spread the word”. We have seen great success when we work together to develop and communicate the excitement happening on campus, allowing us to raise awareness and respond to feedback to give our guests what they want.
Our events and promotions are focused on building a culture that celebrates diversity, connects people and keeps people happy. Our chefs and dietitians have worked to develop programming that’s wellnessfocused, such as our plant forward menu, centered around minority-owned business partnerships and reflective of our guests’ lifestyle and personal commitment. We do this mindfully, keeping our sustainability goals front and center and remaining accountable to Compass Group’s commitment to reduce food waste by 50% by the year 2030 joining the U.S. Food Loss and Waste 2030 Champions and aligning with the United Nations' Sustainable Development Goals.
Utilizing space efficiently and sustainably has been a growing priority for our clients as they look to also reduce costs. Bundling services for both food with other Compass services offered throughout our sectors in addition to catering exclusivity, allows for cost reductions of up to 15%, allowing us to create the total workplace experience and decrease subsidies where there is opportunity.
As we look ahead, we remain agile and ready for new challenges knowing that more changes in trends and preferences could be coming to the modern workplace. Nevertheless, we believe we have the best team to deliver something our guests want, our clients need and our associates can be proud of.
Lisa Lahiji
LISA LAHIJI CHIEF MARKETING OFFICER EUREST AND ESFM
Reimagine the Office
FOLLOW ON LINKEDIN: TONY MCDONALD
FOLLOW ON LINKEDIN: MICHAEL
EYNON
Two of our most important Guiding Principles go something like this: “do what you say you are going to do” and “be nice to people.” They may sound simple, but these two important staples of our culture are effective when we remain committed to get the outcomes we all desire in a working relationship: integrity, respect, accountability, and positivity. We know our clients are looking to us for solutions that drive employee engagement and elevate the workplace while being mindful of economic pressures brought on by inflation, return to office and global affairs.
We are continuing to leverage technology and culinary innovation to deliver a unique guest experience that is convenient and memorable. As the hybrid work model continues to impact how and when office spaces are used, we’ve been working to enhance the connection with our guests and help our clients “wow” their employees while they are onsite. We’ve upscaled our catering offering with a stronger seasonal variety, simplified the everyday selection, and streamlined the ordering process with the upgraded Catertrax platform to deliver those last-minute requests.
Our operating teams are focused on elevating culinary excellence at a new level by revolutionizing breakfast, redefining the coffee experience, and introducing new
micro concepts like Street Eats that celebrate global flavors and are aligned with our Food with Purpose initiatives that focus on wellness, sustainability, and waste. We’re supplementing our offerings with strategic partnerships through Eat Club and Foodworks, which provide flexible delivery while also investing in local communities.
What we hope this all says to you is that leading with innovation is still a trademark of ours, no matter how the workplace setup and environment might change. That, while we prioritize the factors that have made us the nation’s leading provider – great people, great food, great experiences, great solutions. Thank you for your continued partnership and for trusting us to create the workplace you want today.
Tony McDonald Michael Eynon
TONY MCDONALD CHIEF EXECUTIVE OFFICER EUREST USA
MICHAEL EYNON CHIEF FINANCIAL OFFICER EUREST USA
E15 GROUP JANUARY 2023
T R E N D S I N
H Y B R I D W O R K P L A C E S
As companies continue to focus on retaining employees and enticing them back to the workplace, Eurest continues to be the amenity partner. Eurest partners with E15, the industry leading analytics firm in Compass Group, to uncover valuable insights and future trends.
In 2022, the COVID-19 pandemic continued to impact the business and industry (B&I) landscape as employees drove macro changes like increased flexibility, higher wages, and quiet quitting. In early 2023, we see three key B&I trends emerging: a continuation of hybrid workplaces, growth of workplace incentives, and increased focus on convenience and variety.
Most salaried employees (77%) now work hybrid schedules where they are in the office two to four days per week. As 2022 ends, employees are returning to the office more frequently, with return-to-office rates increasing to about half of pre-pandemic 2020 levels. Despite fewer on-site days, office professional and trade worker employee F&B spend has increased and is expected to keep rising.
Businesses are also fighting the lowest employee engagement the U.S. has seen in a decade. To mitigate this, many businesses (88%) are investing in incentives to get employees back on-site and keep them
satisfied. Food and beverage is the most popular incentive, with more than half of workplaces offering snacks, lunches, beverages, or treats. At several Compass accounts, free food and social events including food have increased ongoing attendance by 18% and 17% respectively.
Overall, workplace dining remains an important aspect of both the hybrid and full-time employee experience, encouraging socialization and connection.
When in the office, busy B&I associates expect ever-changing variety and are seeking convenient, new, and healthy foods. Focus on convenience and variety by adding or rotating grab-and-go programming. Incorporating new and innovative flavors B&I workers love, such as plant-based dishes, functional foods, and global cuisines will increase perceived variety and engagement. As mobile ordering expands, be sure to offer equitable in-person and mobile experiences which will drive adoption and loyalty.
3 3
E M E R G I N G
B & I T R E N D S
1. A continuation of hybrid workplaces
2. Growth of workplace incentives
3. Increased focus on convenience and variety
+18%
At several Compass accounts, free food and social events including food have increased ongoing attendance by 18% respectively.
88% many businesses (88%) are investing in incentives to get employees back onsite and keep them satisfied.
77%
Most salaried employees (77%) now work hybrid schedules where they are in the office two to four days per week.
FOCUS FOCUS
on convenience and variety by adding or rotating graband-go programming.
Be sure to offer equitable in-person and mobile experiences... which will drive adoption and loyalty.
R
E
D E F I N I N G
H O S P I T A L I T Y
MIKE FIATO SENIOR VICE PRESIDENT OF GUEST EXPERIENCE
Our recent client survey highlighted our clients’ priorities as we head into 2023.
The top 3 client priorities, in order:
1.Bring the team back to the office
2.Save money on foodservice
3.Overall team satisfaction
Office populations are down Mondays and Fridays are the slowest days.
20% -
30%
A mitigation strategy on those two days is essential to producing an offering that will entice the team to visit the office.
Our biggest obstacle is still population. A recent badge swipe study by our data analytics team, E15, shows most office populations are down 20-30%, and Mondays and Fridays are the lowest. A mitigation strategy on those two days is essential. A reduction of service points is necessary, but equally important is producing an offering that will entice the team to visit the office.
We have seen success with creating engaging food events or pop-up events on slower days. It provides our team the ability to control production as well as generate excitement for our guests. It’s a much better option than just opening the grill or deli stations, and certainly more of an enticement for guests to come back to the office.
From national food celebrations to recognizing authentic cultural events, our Marketing and Culinary teams have created amazing promotions that will fit the bill and help draw associates back to the office.
Going forward, we need to continue to innovate and partner with our clients to achieve mutual goals. Challenges and tough times are always the spark that ignites innovation.
Together we overcame many of the challenges brought on by the COVID-19 pandemic. And together, we believe that we will sort the next chapter of Return to Work.
T H E F U T U R E O F W O R K P L A C E = F O O D + S P A C E
ANTHONY GARGIULO SVP DESIGN INNOVATION AND TRANSFORMATION
The Envision Design Studio is a team of subject matter experts at Compass Group that lead in creating Human Centered Experiences within our clients’ marketplaces which focuses on guests' needs and wants both today and tomorrow. We specialize in the function of space and how it brings people together, creating environments for all people and all work. These environments are inspired by culture, both diverse and inclusive, and are as much about purpose as they are about performance. Spaces and places that merge the physical and the digital that are influenced by our wellness and sustainability goals, are all guided by our Hospitality Ambassadors. Design principles that future-proof our future state.
REDEFINING SPACE
Companies today are noticing the correlation that exists between the physical workplace and employee productivity, creativity, and innovation. They are making great investments in the transformations of their workplace as an investment in company culture. Consumers today demand more diverse, inclusive, and collaborative workplaces to do their best work and connect with their co-workers. People first designs and Human Centered Experiences are the key to the workplace of the future, building more flexible and scalable environments that are adaptive, convenient, and built to inspire people while they foster culture and community.
We work closely with Compass Digital and E15 (data insights and analytics), and other external subject matter experts to analyze the trends and create a customized design approach for each client and opportunity. It’s about accelerating innovation to address the current landscape, while ensuring the solutions we are creating have long-term applicability and support our people, performance, and purpose for our business and our clients. We live in a digital age where more of our physical foodservice environments are governed by new technologies. These developments and innovations must now accelerate forward to create our next normal.
CROSS-FUNCTIONAL SPACES
We see growth and acceleration in the Robotics and Automation category, all driven by the demand for quick, easy, and convenient solutions. We look to Automation and Robotics as an enabler in enhancing the guest experience, and not to replace the human touch. We focus on the positive impact this has on efficiency, labor, and food waste in our business.
We are seeing environments now becoming more cross-functional for all day programming - Coffee Bar, Cold Brew Bar, Juice Bar transformed to Wine Bar for events and special occasions. Spaces where our guests can relax and socialize after work. Surrounded by community seating and social hub settings, these environments are the most engaging and activated spaces throughout the day. Creating “neighborhood” experiences, enabled by technology and innovation completing the workplace experience both indoors and outdoors - an experience you cannot get working remotely.
The key is understanding what is important to our guests and how they wish to engage with their environment - Alone, Together or Virtually.
Our design approach, now, is as much data driven as it is driven by science, ensuring a OUR GOALS AND FUTURE
safe and sustainable workplace focused on your health, your lifestyles, the work that you do and the community you belong to.
Our goal is to elevate the team member and guest experience, sustain the human connection that is essential to our business, improve on how people want to connect and engage with each other, with their environment, and with their food journey.
Our opportunity is to rethink our food and space collaboration and offer a mix of experiences, new technologies, and a variety of work settings that will retain and attract talent back into the office.
We deliver on what matters to our clients and what has the greatest impact on our guests. We no longer define space by culture, community, and user experience. Our future is both remote and connected.
We always question the norm, innovate with intent, and create what’s next.
“People first designs are the key to the workplace of the future, building flexible and scalable environments that are adaptive, convenient, and built to inspire while fostering culture and community"
Anthony Gargiulo SVP Design Innovation and Transformation
T H E C O F F E E E X P E R I E N C E
TRACY CANCRO DIRECTOR OF RETAIL
RICKY POSTIGLIONE EXPERIENCE DIRECTOR
Coffee shops are popping up everywhere, from small local roasters to specialty shops. On average, 63% of adult Americans drink at least one cup of coffee a day, that’s more than half of the adult population. Since the pandemic, we have seen a shift in our business and coffee bars have taken center stage. Now, more than ever, creating the ultimate coffee bar experience is of the utmost importance.
Our focus has been to create a destination coffee bar that offers a variety of upscale, local, diverse and specialty roasters as well highly recognized national brands. We take the time to develop our coffee bar menus with the guest in mind. Focusing on handcrafted coffee beverages, signature drinks, turmeric infused milks, matchas and beverage add-ons such as nitro and kombucha on tap, specialty chai and iced beverages. Creating the experience is equally as important. Utilizing weekly specials and innovation items such as a latte art machine to create hospitality messages on the beverage’s foam or the smoking gun for craft beverages such as the coffee old fashioned keeps your guests coming back!
To complement our beverages our all-star culinarians have created an upgraded all day menu with a variety of breakfast and lunch options featuring freshly baked pastries, seasonal flavors and global cuisine. We feature made-to-order specialties as well as grab and go options, an upgraded variety of retail packaged snacks and bottled beverages.
Many of our guests visit our coffee bars multiple times throughout the day or spend a portion of their day with us. Because of that, the ambiance plays a big role in the overall experience with comfortable seating, a great playlist playing throughout the day and even the uniforms our Baristas wear. A variety of shirts from plaid flannels to button-ups with trendy aprons, all sourced from New Chef, creates the look and feel of coffee bars on the street. Our coffee experience is elevated with hospitality touches like remembering our guests’ orders, calling them by name, or writing fun messages on the cups, which are all ways to elevate the coffee experience.
63%
63% of adult Americans drink at least one cup of coffee a day
C R E A T I N G S O C I A L C O N N E C T I O N S I N
T H E W O R K P L A C E T H R O U G H G A M I N G
LISA LAHIJI CHIEF MARKETING OFFICER EUREST AND ESFM
JUDY MARZOCCO VICE PRESIDENT OF MARKETING, EASTERN DIVISION
Traditional games have brought family and friends together for many centuries including such games as Connect Four, Monopoly, Rummy and the list goes on. The gaming industry is booming with video games connecting people across a different medium, from one household to another, and creating connections especially during a time that could have made most feel isolated.
As companies are looking to get people back to work, they are changing the environments to be unique destinations that encourage employee collaboration and socialization while providing traditional games as part of the draw.
We are partnering with our clients to create a fun and engaging atmosphere where employees can relax, enjoy, and thrive through our “Game Hub” experience. Employers are looking to expand amenities, enabling us to transform the dining experience with Game Hub areas within the marketplace or seating area. These Game Hub areas enhance the space in large footprints with reduced populations. Inside spaces can offer table and technology-based
games such as billiards, shuffleboard, digital and board games and with our 24/7 technology solutions guests can enjoy food and beverage when challenging a colleague to game. We have also taken this a step further by adding small communal gaming tables inside the marketplace or at our coffee bars where guests can play a quick game of Uno or Connect Four while waiting for their meal to be made. This is a great solution for marketplaces with order pay kiosks as it keeps our guests engaged and enjoying their dining experience every step of the way.
We have also looked beyond the four walls of the marketplace taking outdoor gathering spaces and transforming them into a “backyard” destination where employees can retreat from the workday to rejuvenate. The backyard features games such as cornhole, bocce ball, giant lawn Jenga or chess games and ping pong. Adding a variety of comfortable, casual seating including soft seating, hammocks, and lounge chairs, allows employees to unwind briefly from the workday both indoors and out. These fun and energetic spaces are ideal for teambuilding and collaboration activities for any catering event.
ADDRESSING THE CHALLENGE
Eurest has invested in a dedicated Fair Value Pricing Team to support our clients when making pricing decisions and navigating ever-changing market trends.
The Pricing Team is available to provide client-specific, tailored analyses and recommendations that balance fair pricing with guest value for a successful and sustainable operation.
THE GOOD NEWS
Due to Eurest’s industry expertise, purchasing power, and most importantly, our people, we are able to provide high quality products and services at a great value.
To illustrate this, see the graph above for average value to market by category. Eurest marketplaces are priced at [an average] 20%++ DISCOUNT to the local market across our portfolio of business. A great value to employees!
F O O D W I T H P U R P O S E
SUZANNE LANDRY VICE PRESIDENT OF WELLNESS AND SUSTAINABILITY
To help our clients and guests stay involved with our Food with Purpose core platform and create excitement around wellness and sustainability, we will focus on key Food with Purpose principles all year through recipe development, promotions, micro-concepts, education and engagement with guest experiences such as Chef’s Tables and Teaching Kitchens. We tell our story through guest experiences such as chef’s tables, gardening classes and Teaching Kitchens. Our guests learn about health and environmentally conscious practices through our monthly Food with Purpose promotions such as National Nutrition and Earth months. Each quarter we are rolling up our sleeves and getting in the kitchen to expand our portfolio and recipe collection:
FOOD WITH PURPOSE PRINCIPLES
Q1: Better Nutrition Choices through functional foods that bring plant ingredients to the center of the plate to start the new year out right, all without sacrificing great taste to improve our health through foods. What are functional foods? These are ingredients that offer health benefits that extend beyond their nutritional value.
We created plant forward promotions for exhibition stations and Chef's Tables focused on Immunity, Anti-Inflammation and Happy Belly. Build A Better Bowl puts these styles of eating at the center of the plate. Inspired Kitchen featuring beets takes advantage of "unbeetable" flavors. And during National Nutrition Month in March, we focus on beans and legumes served in interesting ways.
Q2: Reducing Waste with both food and nonfood initiatives. We are building recipes from the ground up – literally transforming how we build menus to be mindful of a plant’s entire flavor profile from root-to-stem. Through our proprietary Waste Not 2.0 program, that provides dashboard tracking, we are minimizing our kitchen waste. And when we aren’t able, connecting with food recovery organizations, farmers to feed animals, recycling fryer oil and composting. We celebrate Stop Food Waste Day, the largest single day of action in the fight against food waste while supporting our client initiatives to minimize packaging waste with reusable serviceware to lessen our environmental impact.
BETTER NUTRITION CHOICES
Emphasizing simple ingredients, functional foods, FIT offerings and ingredient transparency.
SOURCING SUSTAINABLE INGREDIENTS AND DIVERSE PARTNERSHIPS
We are committed to local and regional American family farms; ethical sourcing and net zero deforestation; farm animal welfare; sustainable fish and seafood; and diverse partnerships.
Q3 & Q4: Stay tuned later in the year for our continued focus to evolve our plant forward portfolio and programming to put our sustainably sourced ingredients, local farmers and artisans, and diverse partnerships at the forefront.
ENGAGEMENT AND EDUCATION THROUH AMENITIES
Our team of Registered Dietitian Nutritionists and Chefs offer a vast portfolio of solutions including Teaching Kitchens, pop-ups, personalized nutrition and at home meals, Wellness Wednesday Registered Dietitian Nutritionist social media content, and wellness and sustainability promotions and events. Together, we engage our guests to have fun with food while learning what’s good for people and the planet.
LESSENING CARBON EMISSIONS
Reducing carbon emissions using metrics with our Carbon Foodprint tool, plant forward menu strategy and interest in regenerative agriculture practices.
REDUCING WASTE
We have a focus on resource conservation and waste reduction to lessen our environmental impact. Through our waste reduction efforts, we are minimizing both food and non-food waste.
We have partnered with Adam Weiss, a Master Gardener who creates memorable gardening experiences through on-site and virtual vegetable garden programs. Enhanced programming utilizing ingredients from on-site gardens in culinary events, Teaching Kitchens, webinars, DIY kits and garden club series create a sense of community at the workplace.
SCAN HERE TO WATCH ADAM WEISS, MASTER GARDENER!
Powered by Food with Purpose, Eurest is on a mission to make a difference for people and the planet through plant forward menuing because it is the significant way that people can reduce their individual contribution to climate change, along with reducing food waste and enhancing better nutrition choices with functional foods.
FOOD WITH PURPOSE IN THE MARKETPLACE
We have developed a plant forward exhibition station concept that takes advantage of all the goodness beets has to offer as a functional food with “unbeetable” recipes. We also used the whole beet and produce from stalks, leaves, stems and skins to lessen food waste.
Retail Clip Tag
Social Media Post
RECIPES
Beet and Goat Cheese Sandwich on Sourdough
Beet Hummus Falafel Naanwich
Citrus, Beet, Quinoa and Candied
Walnut Salad
Beet Hummus
J O I N U S F O R S T O P F O O D W A S T E D A Y O N W E D N E S D A Y , A P R I L 2 6 T H !
STOPFOODWASTEDAY.COM
“If you have leftover fish, you can turn it into a mouth-watering fish cake We love playing around with different flavors Adding fennel tops for an unexpected subtle hint of anise complements our sustainable wild salmon along with tarragon, daikon and garlic aioli”
Christopher Ivens-Brown Chief Culinary Officer at Eurest
Recipe featured in the, "Stop Food Waste Day Recipes from Around The World" featuring our Eurest recipe Wild Salmon Tarragon Cake Slider.
Chefs, Dietitian uniforms made from sustainable fabrics in the USA.
We understand the need for change in our industry, and our commitment to making the world a greener place has never been greater. By implementing the following strategies, we feel out efforts will be a substantial contribution in reducing waste, and our ll b f h l l
M E E T I N G G U E S T N E E D S A N D F O O D
P O P U L A R I T Y
KIM EGAN DIRECTOR OF STRATEGIC CULINARY PROJECTS
MEETING THE NEEDS
2023 not only brings optimism that our newnormal lives are here to stay, but that our Eurest sector leaders and operators will continue to do what they do best: thrive and adapt to be the best of the best in the foodservice amenity space.
With the huge change to our industry in 2020, quick-adapts have forever changed foodservice. Service styles, mobile friendly ordering and customization are all top of mind as our culinary team continues to build out innovative, seasonal and profitable
menus that meet the needs of our clients, consumersandassociates.
We also know that guests are seeking out experiences that align with their personal values and beliefs. From sustainability to social justice, today’s consumers want to support ethically driven decisions and they want to do it in an easy way. As culinary industry leaders, we’ve been adapting our menus to support the causes we believe in; sustainability, wellness & creating a better world for tomorrow; and continuingtotellthestoryofourfood.
wellness and sustainability but is woven into everything we do and stand for. Our menus are strategically packed with nutritious, meaningful ingredients; our brand partners are chosen with integrity in mind; and marketing messaging allows our chefs and our guests to feel proud to beapartofEurest.
Our partnership with Great American Plant Company (GAPC) has our shared vision for helping consumers eat more sustainably and healthier through offering cleaner-label, more sustainably sourced plant-based proteins, sourced right here in the USA. In 2022, we hosted a recipe contest within Eurest which allowed our chefs to utilize four of their plant-based products to create a one of a kind recipe for a chance to win one of several prizes. This contest allowed us to tell the story of GAPC and why we believe in our partnership, while offering our chefs and
tomers a chance to try their products using their own innovative recipes. We are excited to continue rolling out this program in 2023 nationwide.
FOOD POPULARITY
The exhibition station continues to drive margin and traffic in our business as the most popular station. We’ve enhanced the guest experience through Limited Time Offers and offering menus that feature new recipes that drive guest traffic. Adding value and innovation through monthly promotions targeting specific products, some of which we are first to market with. Rotating recipes each month offers variety, something both our chefs and our guests are craving.
C O N T I N U E D
. . .
““Our team is laser focused on creativity, telling the story of our food and the ability to create unparalleled food experiences that are memorable, unique, and captivating. For our guests, these food experiences are a welcome change as they make their way back to the office For our chefs and associates, we’re working hand in hand to ensure we’re inspiring through food each and every day”
— Christopher Ivens-Brown Chief Culinary Officer at Eurest
T E C H N O L O G Y
TRACY CANCRO DIRECTOR OF RETAIL
HOLLY WHITMORE
DIRECTOR
OF DIGITAL IMPLEMENTATION
A shift in consumer behavior has changed over the past 18 months as guests have become more comfortable with the mobile ordering experience.
UNDERSTANDING THE MOBILE SHIFT
74% of customers are satisfied with their last encounter using mobile app ordering* Understanding the shift to our mobile apps as a mode of ordering, we strive to create a seamless guest experience through digital, creating enhanced proficiency within the ordering process.
We are continually working to enhance the guest experience by creating a seamless mobile ordering process that enables our guests to easily access our most frequently purchased food and retail items within the fewest clicks possible. Our goal is to streamline our digital menus, create purchasing paths for beverages and snacks and eliminate the need for a second transaction.
To enhance the mobile experience our marketplaces have been redesigned with designated mobile order pick up areas, strategically placed, contactless retail markets featuring our top-selling and
trending retail snacks and beverages through scan and go enabled technology.
CREATING A MORE STREAMLINED EXPERIENCE
Thrive, one of our mobile apps has undergone a rebrand for 2023! In addition to a new look and feel, there is improved functionality:
Multi brand station ordering, allowing guests to preorder food options from multiple station locations
Enhanced station wait times are now included at the beginning of the ordering process, alerting guests to available pickup timeslots prior to ordering.
Web Based Ordering allowing for guest checkout
To learn more about these features, or the variety of app- based solutions available, our experts with the Compass Digital team can help educate and advise which option is the best fit for your marketplace.
Scan here to watch: Kitchen Equipment Services
“My Experience with ESFM has been nothing but positive They have created an easy and efficient way to report and track equipment and maintenance issues. They have been extremely helpful and have pushed vendors to make sure we are receiving all we need”
— Tom Matterface, Executive Chef
C O N T I N U E D . . .
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ESFM : THE TECHNOLOGY SOLUTION FOR A FRICTIONLESS WORKDAY
ESFM’s proprietary technology solution, ESFM – is a fully integrated suite of operational support tools that ESFM uses to enable data-driven, self-performed integrated facilities management (IFM) services for B&I clients across the country. ESFM simplifies life for the facilities manager, creates unique customer experiences and supports client and internal reporting, benchmarking, and analytics.
Functions supported include space and asset management, core Computerized Maintenance Management System (CMMS) capabilities, work order tracking, financial reporting/analytics, occupant engagement, service request management, integrated inspections/audits, data-driven cleaning, and occupant sentiment capturing. ESFMx integrates these functions and more, providing an industry-leading user experience and adaptable functionality that makes it the right fit for each unique client location.
The solution solves many problems, including connecting data streams that previously did not interact with each other. This significantly improves the overall experience for everyone affected by these operations: from the facilities manager to the client and their employees, the building end-user.
By pulling data from a variety of sources, including occupant sensors, guest feedback using QR codes, and more, ESFMx empowers building end-users to interact in real-time with their workplace environment. For example, they couldpullup“lastcleaned”informationabouta specific space or request immediate handyman service. Regardless of what system originated the request, ESFMx sends it to a very simple-touse Visual Task Board that facilities directors canusetotriageandassigntherequest.
As more companies ramp up their sustainability initiatives, understanding the carbon footprint of the built environment, ESFMx will support tracking of the impact across the facility, including landfill diversion and energy reduction. Whether providing real-time analytics on waste diversion strategies deployed at a single location, or prioritizing asset upgrades based on energy efficiency at multiple client sites across the country, the agility and scalability of ESFMx allows each application of the technology to be tailored to theuniquebusinessprioritiesoftheclient.
By consolidating data and tools, and streamlining processes for operators, ESFM is truly able to deliver workplace experiences to clients that are fluid, cohesive and predictable — improving employee engagement and collaboration. Creating a consistent, positive workplace experience for end-users, clients report employees are more productive and satisfied with their workplace.
Scan here to watch:
Introducing ESFM x
Easy Access to Minority Vendor Partners
Scalability to Flex with Population Size
Increased Variety and Foot Traffic
Revenue Share
Labor Efficiencies
Simple to administer
Individually ordered, enjoyed together Increased productivity and happier, more engaged employees
HOW IT WORKS
1.Employees browse the digital menu and place their order up to a week in advance.
2.Meals for all employees are delivered at the same time in a consolidated, contactless delivery.
3.Notifications are sent via email and app to let users know exactly where to pick up their meal.
4.Users rate and review their meals each day. YOUR ORGANIZATION’S INFINITELY SCALABLE LUNCH PROGRAM THE LEADER IN
Complete our service inquiry form to learn more! Scan here: Help@eatclub.com EATClub.com
Waveguide designs and operates advanced communication environments that make your daily technology experience better.
AV OPERATIONS SERVICES
Our trusted AV operations teams tackle the daily technical and logistical challenges of your meetings and events so you can focus on what matters most. Plus, our data analytics solutions provide facility managers with the resource insights needed to optimize facility performance and your technology investment.
DESIGN + CONSULTING
Waveguide’s consulting and design services in audiovisual, data-telecom infrastructure and acoustics have helped many of the world’s most respected organizations create places where they can meet, learn and collaborate at their best. We are hybrid work thought leaders, creating equitable hybrid work and learning experiences for our clients.
Lookbook #1 and Lookbook #2 - Scan here: DGales@waveguide.com | David Gales, VP Marketing and Business Development Waveguide.com
EDITOR IN CHIEF
LISA LAHIJI
MANAGING EDITOR
ELISE MCGEEHAN
LEAD PRODUCTION DESIGNER KIRBY ROBERTS
PRODUCTION DESIGNERS
REBECCA CAMPBELL, EUREST
CONTRIBUTING WRITERS
TONY MCDONALD, MIKE EYNON, LISA LAHIJI, AMANDA THOMPSON, AARON RICHMOND, JOCELYNE CARTER, ELISE MCGEEHAN, REBECCA CAMPBELL, COREY GENSLER, ANDREA ROSSITTER, KIM EGAN, SUZANNE LANDRY, JENNA WILSON, MIKE FIATO, TRACY CANCRO, HOLLY WHITMORE, RICKY POSTIGLIONE, ANTHONY GARGIULO, E15 GROUP, JOHN COKER, JIM CALDWELL, JULIE MCKENNA, NIKKI SWIDARSKI
