JANUARY 2022 NEWSLETTER

JANUARY

2022

Save the Date! Delight-FUL is February 17th!

Mark your calendars and get excited because DELIGHTFUL, the next signature JOYFUL event, is coming soon.

On February 17, we will carry out and encourage the spreading of joy through acts of kindness across all of our national accounts. More details coming soon.

Speak Up, We are Listening!

At Matador Eats, we're committed to conducting our business the right way. If it doesn’t seem right- speak up, we are listening. We relaunched the campaign “Speak Up, We are Listening!“ so that guests know that we listen to them.

The relaunch has been a complete success. We immediately received input from clients and we implemented many of the ideas right away.

Deep Cleaning Underway as We Prepare for Semester Opening The team at G’mos started deep cleaning the front of the house and kitchen areas ahead of schedule. The team started its semester shutdown checklist on December 22.

The entire place took a messy beating from over 1,000 students that go through its doors every day. Crumbs, spills, and splatters collect quickly on kitchen surfaces through daily activities, making it difficult to clean up.

By breaking the kitchen cleaning tasks down into smaller tasks, however, you can turn a daunting mess into an easy-to-tackle job.

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EMPLOYEE PROFILE

LISSET MOLINA Position: Dining Services Supervisor Date Hired: December 3, 2021 Where were you born? Van Nuys, California What do you love about your job? Meeting new people What are your hobbies? Playing video games, discovering new music, and painting

Biggest achievement? Being a first-generation college graduate Where do you see yourself in 5 years? Focused on my career growth and helping others along the way all while trying to be the best version of myself.

What is the most beautiful place you have been to? San Diego, California

What is your favorite childhood memory? Going to Santa Monica Pier every Friday night with my family just to get out of the house. Very entertaining; there's never a dull moment there.

What are you most proud of? I am very proud of my parents because they've shown me how to bounce back from any challenge or hardship that is thrown my way.

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EMPLOYEE PROFILE

SAMANTHA THUOTTE Position: Retail Director Date Hired: December 17, 2021 Where were you born? Oregon What do you love about your job? The diversity of it What are your hobbies? Cooking, reading, crossword puzzles, puzzles, board games, hiking, dancing, spending time with family and friends, exercise, going to the beach.

Biggest achievement? My son Roman Where do you see yourself in 5 years? Living on the beach entertaining family and friends

What is the most beautiful place you have been to? Rome, Italy and Island de Ischia, Italy

What is your favorite childhood memory? Camping with my family

What are you most proud of? My family and friends

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Compass Group Named Among the Healthiest 100 Workplaces in America.

For the fourth consecutive year, Compass Group USA, the leader in foodservice, hospitality and support services, has been named among the Healthiest 100 Workplaces in America by Healthiest Employers® for its commitment to the health and well-being of its associates.

The annual award honors organizations that are demonstrating care for their people by investing in health and well-being solutions and initiatives. Awards are given based on six factors: vision, cultures/engagement, learning, expertise, metrics and technology.

“We’re thrilled to once again be named one of the Healthiest 100 Workplaces in America,” said Cindy Noble, Chief People Officer, Compass Group North America. “The health and well-being of our people is our top priority and we’re committed to improving their lives, and the lives of their families, by creating health and wellness resources that fit their needs – at work and at home.”

As part of its commitment to the well-being of associates, Compass Group offers a variety of programs to help them live a healthier lifestyle. Offerings include: • Time off for preventive care; • Free onsite fitness centers or discounted gym memberships; • Exclusive access to virtual healthy living events; • And, because part of living a healthy lifestyle includes emotional well-being, Compass’ Employee Assistance Program is available to help associates and their families handle life’s challenges.

“Healthiest Employers scores hit record highs in the past year, reflecting a deep level of care and empathy by business and benefits leaders who stand out in their support of their employees’ well-being,” said Haley Elmore, Healthiest Employers® Program Coordinator. “The effects of COVID-19 will likely affect business operations for many years to come and it is crucial that companies are considering the needs of their employees beyond the immediate crisis.”

Learn more about the Healthiest 100 Workplaces in America and the many benefits Compass Group offers its associates.

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Compass Group USA’s Proprietary Food Waste Tracking Program Reduces Food Waste by 33 Percent Designed By Chefs, For Chefs; “Waste Not” Makes It Easy to Fight Food Waste and Reduce Carbon Impact As the world’s largest foodservice provider welcomes back more guests to its cafes and eateries across the country, its chefs and culinarians are doing more than introducing new menu items and dining options, they’re continuing to take food waste reduction efforts to a new level. Recent data shows that Compass Group USA’s waste tracking efforts have been successful in reducing food waste by 33 percent across all U.S.- based cafes using Waste Not 1.0 over the past year.

Compass Group USA recently launched Waste Not 2.0, a new and improved, proprietary tablet-based waste-tracking program, making it easy to make a meaningful difference in reducing food waste. The rollout of the enhanced program builds on the commitment the company made last year to cut food waste in half by 2030, a significant focus of its overarching sustainability strategy and aligned with UN Sustainable Development 12.3 and the Unites States 2030 Food Loss and Waste Reduction Goal.

“�rough robust training and awareness building e�forts, Compass Group culinary teams are well positioned to maximize waste tracking tools and drive strong food waste reduction results,” said Amy Keister, Senior Vice President of Sustainability & Culinary, Compass Group USA. “Our team remains committed to reducing food waste and we know the next iteration of Waste Not 2.0 will enable our chefs and culinarians to take food waste strategies to the next level and has the potential to reduce food waste by up to 50 percent.”

Built by Chefs for Chefs, Waste Not 2.0 is a state-of-the-art tool that helps kitchen team members identify waste-reduction opportunities that go beyond typical trim, bones, core, and peel waste. The digital platform is user-friendly, giving managers intuitive tools to quickly analyze data, identify problems and find long-lasting solutions.

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“The most important thing about Waste Not 2.0 is that it created awareness for our team members,” said Amit Mehta, Regional Director of Operations for Morrison Healthcare, one of the teams that piloted the Waste Not 2.0 program. “This, in turn, empowered our associates to make significant changes to reduce waste and shows how we’re leading by example.”

Based on a successful pilot of Waste Not 2.0, Mehta’s team reported a 42 percent drop in food waste over the course of six months.

Recent enhancements to the Waste Not 2.0 dashboard now allow Compass Group’s culinary teams to see their carbon impact, measure progress and share those results with clients every quarter. Results show the program is working, as hundreds of accounts using Waste Not 2.0 have cut their onsite food waste nearly in half.

“Waste Not 2.0 has increased employee engagement and allowed managers to coach, teach and develop their teams,” said Jeff Lentini, Food & Nutrition System Director at Roper St. Francis Healthcare, who has seen a 45 percent reduction in food waste since implementing the tool, reducing their carbon and water footprint equivalent to more than 800 lbs. of coal burned, or the equivalent of more than 1,700 showers.

Even for those already mindful of sustainability and food waste initiatives, Waste Not 2.0 can be instrumental in helping identify new opportunities to prevent and reduce food waste even further.

“Waste Not 2.0 is a game changer,” said Allison Trinkle, Director of Culinary Sustainability, Chartwells Higher Education. “Our clients want us to show them how we are being good sustainable partners and Waste Not 2.0 gives us the data, with great graphics to tell our story.”

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Matador Eats re-introduces FYUL at CSUN this Spring Chartwells Higher Education takes a lifestyle approach to wellness and introduces FYUL to campuses this spring fueling unique lifestyles with functional foods to help students live better lives.

Chartwells Higher Education announced the launch of FYUL in Spring 2019, a new approach to wellness using functional foods such as herbs and spices that help support the lifestyle goals of college students. The program, developed in partnership with McCormick Consumer Testing, highlights the purposeful benefits of everyday foods and incorporates these high functioning ingredients and recipes into menus on all 280 Chartwells campuses across the country.

We are reinstating the FYUL program at CSUN this Spring semester -- focusing on the functional aspects of food and educatingn students on what foods will help them achieve their lifestyle goals such as studying more effectively and better athletic performance.

Each year, eating better and exercising more top the list of New Year’s resolutions. The FYUL program can help students by incorporating these into their lifestyles. FYUL identifies foods that meet a variety of functional and lifestyle attributions that are appealing to Generation Z and is built around eight categories that align with the needs of students.

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Immunity Boost, Love Your Heart, Sustained Energy, Improved Clarity, Protein Packed, Earth Friendly, Recovery, and Clean Eats all focus on establishing a foundation for lifelong healthy eating: • Immunity Boost offerings feature antioxidant-rich ingredients and spices that build up the immune system.

• Love Your Heart foods are comprised of omega-3 fat rich foods that are shown to be beneficial for healthy heart function.

• Sustained Energy recipes focus on a balanced combination of whole grains, lean proteins and vegetables to help maintain consistent blood sugar levels.

• Improved Clarity options might traditionally include caffeinated beverages but now include a variety of herbs, spices and elixirs that help with brain focus.

• Protein Packed choices offer at least 20 grams of quality protein and have been enhanced to include ingredients like chilies, mustards and onions which are known to support metabolism.

• Earth Friendly features include spices such as cumin, basil and curry blends that are both earth friendly and craveable.

• Recovery foods include healthy proteins and antioxidant-rich fruits and vegetables that help replenish and restore sore muscles and tired minds.

• Clean Eats are the most simple of our offerings and do not include any preservatives or additives and feature whole unprocessed ingredients.

The Chartwells culinary team, along with industry experts worked together to create robust, fresh, innovative and desirable FYUL recipes focusing on simple ingredients and can be easily executed on our campuses throughout all our dining locations.

“The FYUL recipes are focused on trending culinary ingredients and bold flavor profiles,” said Chartwells Higher Education Corporate Executive Chef Joe Labombarda. “Working with McCormick in their state-of-the-art test kitchen, our chef team created some amazing and tasty recipes. The fact that these FYUL recipes are good for you too, is a great added benefit.”

Students can now find FYUL-focused meals in their dining halls and educational labeling on their favorite grab-and-go items at their on-campus Market or C-Stores.

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Freudian Sip at Sierra Center Undergoes Much-Needed Renovation Freudian Sip at Sierra Center’s renovation started two weeks ago and everything is going on as planned and on schedule The renovation includes the demolition of one wall that connects it with the main dining hall of the Sierra Center. It also includes a paint refresh, new menu board, furniture refurbishment and new lighting fixtures.

The cafe is expected to open by January 24, 2022.

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JANUARY

EVENT CALENDAR WINTER BLUES & BBQ JAN 24

Welcome back to campus! You must be tired from moving and this hearty BBQ luncheon is exactly what you need to fight the winter blues! Our favorite grilling recipes, BBQ sauces, and side dishes are all featured in this roundup.

FYUL IMMUNITY BOOST JAN 24 to FEB 4

20% off all drinks at Juice it up! It is flu season and there is no better way than to drink healthy smoothies and healthy drinks this winter.

LOVE, MATADOR EATS JAN 24

Come to the reopening of Freudian Sip at Sierra and we will give you a CSUN drinking container if you show us that you follow us on IG.

TEACHING KITCHEN JAN 31

Chef Betsy will be teaching us how to make Chicken Noodle Soup! Watch her series on Matador Eats’ social media pages! We are on Instagram, YouTube and Facebook: @MatadorEats

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