2023 The Workplace Reimagined

2023

THE AMENITY REDEFINED SUPPLEMENT

VOL. 2 MARKETING PUBLICATION

THE FUTURE OF WORKPLACE = FOOD + SPACE PAGE 14 FAIR VALUE PRICING STRATEGY - PAGE 22 CULINARY TRENDS - PAGE 30

s t n e t n o C f o e l b a T

REDEFINING HOSPITALITY WELCOME TO EUREST

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Editor's Note: Lisa Lahiji

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Tony McDonald and Micheal Eynon

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E15 Group Research

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Redefining Hospitality

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The Future of Workplace = Food + Space

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The Coffee Experience

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Creating Social Connections Through Gaming

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EUREST Fair Value Pricing Strategy

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Food with Purpose

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CULINARY

AMENITY PARTNERS

Enhanced Uniform Program

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ESFM

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Culinary Trends

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Foodworks

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Technology

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EAT Club and Waveguide

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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.

FOLLOW ON LINKEDIN: LISA LAHIJI

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...

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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 5

e c i f f O e h t e n i Reimag FOLLOW ON LINKEDIN: TONY MCDONALD

FOLLOW ON LINKEDIN: MICHAEL EYNON

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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.

2023

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

CHIEF EXECUTIVE OFFICER EUREST USA

CHIEF FINANCIAL OFFICER EUREST USA

TONY MCDONALD

MICHAEL EYNON

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TRENDS IN HYBRID WORKPLACES E15 GROUP

JANUARY 2023 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 8

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.

3B&I TRENDS

EMERGING

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 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.

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REDEFINING HOSPITALITY 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

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WINDS OF CHANGE At first glance, it may look like competing objectives. When you dive into the details, though, it is clear that our clients are looking for balance. The majority of surveys focused on return to work have shown that food and beverage are the two leading amenities.

Internally, we have seen dramatic increases in population around free food events. Many clients had free food programs in place, but like the pandemic, many of them have ended. It was not a sustainable solution for most clients.

Searching for balance and protecting company spend dictates the next iteration of foodservice. The best place to start is looking at current guest behaviors in our space. Our guests are eating differently and that could create a balance on desire, participation, and price.

Catering sales have been strong for the past six months.

Many teams are making visits to the office more purposeful and use catering to generate ‘anchor days’ – days where the entire team comes to the office.

A great solution that will absolutely provide savings to our clients is catering exclusivity.

By keeping catering spend inside, the profits will go to offset the subsidy instead of to outside restaurants.

Our guests are eating more hot meals than ever. In fact, 36% of our current sales are coming from the entrée station.

Guests are more adventurous and craving variety. In turn, any station strategy for our marketplaces should include "Create-style" entrée stations. A healthy dose of Eurest’s brands will provide the variety and center of the plate options that our guests crave.

The second part of this strategy includes our salad bar. Always a titan in sales, the salad bar helps our guests eat healthy and control their portions. In addition, the salad bar is self-serve, so the labor needed to execute it is less than a traditional station. Hot grazing at the salad bar and in the marketplace continues to be popular with guests looking for hot meals, yet wanting to portion accordingly. Pricing is critical to salad bar success, so we must work to ensure we are charging a fair price and are competitive with the street.

36%

of our current sales are coming from the entrée station.

CONTINUED...

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Office populations are down

20% -

30%

Mondays and Fridays are the slowest days.

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.

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.

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.

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.

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THE FUTURE OF WORKPLACE = FOOD + SPACE 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.

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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.

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.

OUR GOALS AND FUTURE

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.

Our design approach, now, is as much data driven as it is driven by science, ensuring a

We always question the norm, innovate with intent, and create what’s next.

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“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

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THE COFFEE EXPERIENCE 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

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CREATING SOCIAL CONNECTIONS IN THE WORKPLACE THROUGH GAMING LISA LAHIJI

CHIEF MARKETING OFFICER EUREST AND ESFM 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 20

JUDY MARZOCCO

VICE PRESIDENT OF MARKETING, EASTERN DIVISION 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.

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FAIR VALUE PRICING STRATEGY AARON RICHMOND

SENIOR VICE PRESIDENT, STRATEGIC PROJECTS

A Fair Value Pricing Strategy is one of the most critical components in maintaining the health of a business, and it’s the primary way that value is communicated to a consumer.

The ability to analyze and adjust pricing in response to rapidly changing market conditions allows Eurest to continue to offer high-quality products, diverse culinary offerings, and leading-edge technology solutions to exceed customer expectations within their marketplaces.

A Fair Value Pricing Strategy also allows Eurest to pay fair living wages to attract and retain the best talent.

TODAY’S CHALLENGE Food & Labor inflation hit record highs in 2022, averaging 7.3% and 8.7%, respectively, and each will continue to trend above historical averages into 2023. By comparison, Food and Labor inflation averaged 2.8% and 2.6%, respectively, from 2002 – 2019.

CURRENT AVERAGES

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-30% AVERAGE VALUE TO MARKET

0%

-10%

-20%

-21 -27

-30

-30% -37

-40%

Specialty Coffee

Beverage

Breakfast

ADDRESSING THE CHALLENGE TOGETHER 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.

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Lunch

Sides and Additions

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!

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FOOD WITH PURPOSE 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.

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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!

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Retail Clip Tag 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.

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Social Media Post

RECIPES Beet and Goat Cheese Sandwich on Sourdough Beet Hummus Falafel Naanwich Citrus, Beet, Quinoa and Candied Walnut Salad Beet Hummus

JOIN US FOR STOP FOOD WASTE DAY ON WEDNESDAY, APRIL 26TH! 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.

SCAN HERE FOR RECIPES. 27

EUREST WORKS TO REDUCE CARBON FOOTPRINT, LAUNCHES ENHANCED SUSTAINABILITY-FOCUSED UNIFORM PROGRAM JENNA WILSON

SR. DIRECTOR OF COMMUNICATIONS EUREST AND ESFM Uniforms are an important part of a company’s identity and culture. With the right design and material, they can boost an associate’s confidence and comfort while on the job. And as sustainable fabrics continue to make headway in fashion, Eurest identified a key opportunity to make a significant move to demonstrate its commitment to sustainability.

Eurest worked with its uniform supplier to enhance its uniform program, moving sourcing and manufacturing closer to the U.S., including recycled material and modernizing the apparel selection and design.

Expanding its longstanding partnership with Minority and Women-Owned Business Enterprise (MWBE), U.S. based New Chef, Eurest worked to identify suppliers and manufacturers in the Americas to reduce its carbon footprint. Today’s main fabric supplier is in Missouri and the program has transitioned to a majority of production now in the U.S., instead of previously coming from China and several countries in Asia.

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This includes the creation of staple uniform pieces like chef’s coats, chef’s pants and hats, which will also be made of sustainable fabric made of recycled plastic bottles.

All of these enhancements have an important environmental impact. Having the apparel made closer to home helps reduce Eurest’s carbon footprint by eliminating the need for importing. The collective shift of the more than 100 apparel items alone leads to saving roughly 15,000 gallons of gas alone, equivalent to planting 2,300 trees. Additionally, chef’s outfits made of 100% recycled material is the equivalent of 45-50 bottles per outfit (coat and pants) or 20-25 bottles per item that would have otherwise gone to a landfill.

When selecting uniform designs, Eurest gathered feedback from their very own chefs and marketplace teams to determine the style of their new look. Apparel now includes breathable, jeanlike material to reflect fashion trends in popular restaurants and coffee bars, allowing teams to look good and feel good while ensuring stringent safety standards are met.

Chefs, Dietitian uniforms sustainable fabrics in the USA.

made

from

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 overall carbon footprint, to help lessen our impact on the environment.

Using recycled and sustainable materials, keeping excess trash out of landfills Reducing carbon emissions by eliminating the need for importing Promoting social responsibility by keeping manufacturing in house

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MEETING GUEST NEEDS AND FOOD POPULARITY 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 30

menus that meet the needs of our clients, consumers and associates.

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 continuing to tell the story of our food.

Food with Purpose is not just a commitment to 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 be a part of Eurest.

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

customers 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.

CONTINUED...

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MARKETPLACE: #TRENDING Customization has been a big driver for our guests and the salad bar continues to support that trend. As salad bars reopen, we’ve had the opportunity to rebuild our menu placement to offer a mix of cold and hot ingredients, new composed, seasonal salads and protein options that truly enhance the guest experience. The salad bars also support wellness efforts and by showcasing nutritious ingredients, highlighting our story telling and packs these self-serve stations with bright colors and bold flavors.

Chef’s Tables are another great stage for showcasing our chef’s talents and our great food stories. We’ve launched a new and improved Chef’s Table campaign that supports a more modern, bright, clean look and feel. This action station allows our chefs to become the main attraction in our marketplaces, setting the stage for a one-ofa-kind food experience, built to order, and right smack in the middle of our marketplaces. Chef’s Tables allow our chefs and associates to build back customer relationships that may have been lost during the past couple years. We’re excited to re-launch this new brand and get our chefs back to the front of the food stage.

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TASTY TRENDS AND THE FUTURE OF FOOD Many new trends are showing that consumers now want new ways to enjoy old favorites. Our quarterly promotions for 2023 are highlighting just that – each quarter will focus on creating innovative recipes that respond to competing desires for old and new. April, May and June will support a Decade of Food Trends, featuring menus with a twist for 1950’s, 1990’s and the Future of Food.

Another big request we’re fulfilling is the ethnic food trend. Global cuisine has migrated with travel, business, and curiosity. Our consumers look to getting their fix of travel and culture through food and we’re here for it! A lot of what our 2023 menu approach is built upon, includes reintroducing some of our favorite globally inspired concepts which include a mix of authentic and ethnic-inspired recipes.

We’ve been working hard behind the scenes on making our concept menus smaller, more strategic and easily executable for all levels of business. Menu items like Queso Birria, Curry Bowls and a brand-new taco concept are being finalized for release nationally in the coming months. Get your taste buds ready!

““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

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TECHNOLOGY 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 34

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.

*E15, Study done March 2022

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ESFM ANDREA ROSSITTER

SENIOR DIRECTOR OF MARKETING

KITCHEN EQUIPMENT SERVICES We know the significance a positive dining experience has on employees’ overall favorability of their workplace — we’re a hospitality company after all. But even the most efficiently run kitchens can be derailed by an unexpected equipment malfunction.

The timeline for repair can be extensive, with equipment downtime resulting in reduced menu options, product loss and a negative workplace experience for marketplace guests.

ESFM’s proprietary Kitchen Equipment Services program cuts the hassle, saving kitchen crews’ time, clients’ money, and supporting the Eurest motto, “A great customer experience starts with me.” No matter the number of required suppliers, equipment, or repairs needed, chefs and facility managers only need to go to one place for all equipment needs. This solution leads to faster response times and shorter downtime for equipment.

To enable minimal disruption from unexpected repairs, ESFM, the corporate Integrated Facilities Management (IFM) division of Compass Group USA, has developed a single-point-of-contact solution for reactive repair and preventative maintenance of all kitchen equipment.

Equipment repair, preventative maintenance and replacement are part of ESFM’s portfolio of self-performed IFM solutions provided to clients. These services are extended to Eurest dining operations regardless of whether or not ESFM is the IFM provider for the client location.

Registering for the program includes a thirdparty site visit to catalog kitchen equipment information that will support future service needs and enables ESFM to present a tailored preventative maintenance plan. This information becomes a digital list unique to each location, critical for time and costefficient repair. QR code labels that will be used to create work order requests are placed on equipment during the same thirdparty visit.

Leveraging a 24/7, 365 customer service center of project managers who know kitchen equipment, and a network of licensed professionals across the country, 36

If an issue arises, one simply scans the QR code, enters some basic information that supports the pre-populated form, and a work order is automatically generated for service.

The process is managed from request to completion by a project manager specializing in foodservice equipment.

esfm-usa.com

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

CONTINUED...

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E S F M x: T H E T E C H N O L O G Y SOLUTION FOR A FRICTIONLESS WORKDAY ESFM’s proprietary technology solution, ESFM x – 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 x 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. ESFMxx 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.

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By pulling data from a variety of sources, including occupant sensors, guest feedback using QR codes, and more, ESFMxx empowers building end-users to interact in real-time with their workplace environment. For example, they could pull up “last cleaned” information about a specific space or request immediate handyman service. Regardless of what system originated the request, ESFMxx sends it to a very simple-touse Visual Task Board that facilities directors can use to triage and assign the request.

As more companies ramp up their sustainability initiatives, understanding the carbon footprint of the built environment, ESFMxx 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 ESFMxx allows each application of the technology to be tailored to the unique business priorities of the client.

By consolidating data and tools, and streamlining processes for operators, ESFMx 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 ESFMx

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AMENITY PARTNERS

Foodworks creates community through food by partnering with the best local restaurants and showcasing them in Compass client operations to build local connections with authentic, ethnic experiences where diversity is baked into the culture. Together we can support small businesses and help extend their reach. ​

67% of the restaurant partners are minority or women-owned businesses Support small businesses and help extend their reach with a wide variety of unique programs while growing your business: ALIST: Bring current and upcoming celebrity chefs to hosted parties or events with cooking demos, catering, or pop ups GREEN: Highlight chefs who create unique and flavorful, plant-forward experiences through pop ups, catering, or food trucks Market Café: No production onsite required and consists of a full-service coffee bar with barista and rotating restaurant partner The Apron Exchange: Add on of Foodworks, that gives women and minority artisans an onsite location for their stories to be heard Foodworks programs also include pop-ups, catering events, food trucks and more!

Info@foodworks.org Foodworks.org 40

Easy Access to Minority Vendor Partners Scalability to Flex with Population Size Increased Variety and Foot Traffic Revenue Share Labor Efficiencies

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YOUR ORGANIZATION’S INFINITELY SCALABLE LUNCH PROGRAM THE LEADER IN INDIVIDUAL MEAL DELIVERY FOR BUSINESSES 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.

Complete our service inquiry form to learn more! Scan here: Help@eatclub.com EATClub.com 42

EXPERIENCE BETTER 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 43

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

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VOL. 2

2023 MARKETING PUBLICATION