elements fall 2011

volume 7 | issue 2 | fall 2011

elements

From small-scale luncheons to five-star blockbuster receptions, when it comes to catering, Compass Group can do it all

how lowe’s is using zipthru and mobile technologies to improve its campus dining experience

lights, camera, dining! on location at the famous paramount studios in hollywood, california

how to use facebook, twitter and other social media tools to create awareness and increase sales!

a publication from the Business & industry sector of Compass Group, North america

Traditional Holiday dining with an extra sprinkling of flair, flavor and excitement

8recipesunique holiday

+

CaTeRiNGTo all TasTes

elements • FALL 20112

Webtrition is Compass Group’s proprietary web-based ingredient,

recipe and menu management solution that delivers accurate

nutrition analysis and production management features. As a

reliable source of nutrition information, Webtrition promotes

healthy, wellness-driven food choices, made with fresh, quality

ingredients and provides accurate nutritional information to our

consumers.

For more information: [email protected]

BRIGHT IDEAS FOR YOUR BUSINESS

MANAGE. CREATE. RESPOND. EDUCATE.

FALL 2011 • elements 3

elements

Yes, we Cater! That’s the

message we want to

send to our clients and

customers. Our teams

have the ability, the resources, the

know-how and the culinary excel-

lence to meet and exceed catering

expectations for all event sizes. As

you browse this issue, you’ll see

our catering services capabilities

and event diversity throughout the

country.

Additionally, we are proud to

present some of the achievements

that have resulted from great

partnerships with our clients and

customers, provide success stories

associated with our business

solutions portfolio, highlight

accomplishments on the

community and wellness fronts,

and showcase our endeavors

that truly demonstrate excellence

from a service perspective.

Through the variety of our

innovative programs, we continue

to strive to provide the food,

services and solutions to attract

and retain customers and

continuously grow your business.

We hope this issue of Elements

finds you well – and we welcome

your feedback and comments!

Published by three, Atlanta www.3atlanta.com

Executive Editor Nick Wright

Account Manager Michelle Allario

Art Director Alan Platten

Editor-in-Chief Susie Weintraub

Managing Editor Amanda Brown

Assistant Editor Alison Lambert

Advertising Graphic Design Wes Brown, Mark Kaminski, Josh Mangum, Ashley Summerlin

Contributing Photographer Ashley Summerlin Recipe Consultant Chef Chris Ivens-Brown

List of contributors Special thanks to: Business ExcellenceCanteen Dining Canteen Vending Compass Corporate CommunicationsCompass GroupCompass Field System SolutionsEurest Flik Conference Centers Flik International Lackmann Culinary Services Restaurant Associates Retail InnovationsWolfgang Puck Catering

WelcomeWe are pleased to present you with the Fall 2011 issue of Elements magazine!

This edition highlights our strategic and seasonal focus on catering across the business,

and illustrates our commitment to delivering quality catering experiences that cross

the spectrum – from simple party platters to premiere events and extravaganzas.

Susie WeintraubVice President, Business Excellence

Marketing and Communications Compass Group North America

Webtrition is Compass Group’s proprietary web-based ingredient,

recipe and menu management solution that delivers accurate

nutrition analysis and production management features. As a

reliable source of nutrition information, Webtrition promotes

healthy, wellness-driven food choices, made with fresh, quality

ingredients and provides accurate nutritional information to our

consumers.

For more information: [email protected]

BRIGHT IDEAS FOR YOUR BUSINESS

MANAGE. CREATE. RESPOND. EDUCATE.


Tasteful • Modern • Wholesome

Simply Puur is an efficient and uniform, yet scalable concept, which combines both a timeless and food-oriented design. This is a destination that incorporates a surprising assortment of fresh products that are prepared in view of the customers, for a reasonable price. When combined with hospitable service, Simply Puur will guarantee

that customers come back again and again.

Simply Puur is a place to escape from the day-to-day commotion and relax in a different atmosphere. Whether catching up with colleagues, hosting a quiet meeting or enjoying a delicious lunch, Simply Puur is a distinctive, welcoming and relaxed environment that will increase the productivity and satisfaction of your customers.

If you feel you have a promising opportunity for Simply Puur, please contact Wallace “Buster” Johnston via email for information at: [email protected]


Appetizers News, views and interviews from the world of Compass Group USA.

Community & Responsibility How Compass Group is supporting and participating within local communities with a selection of outreach and charitable initiatives.

CLIENT SHOWCASE:

Lowe’s Companies, Inc.

How the home improvement giant is using in-store retail technologies to improve its campus dining experience.

Contents

Compass Group North AmericaBased in Charlotte NC, Compass Group North America is the leading foodservice and support services company with $9.9 billion in revenues in 2010. With 428,000 associates worldwide, its parent company, UK-based Compass Group PLC had revenues of £14.5 billion in the year to September 30, 2010.

Compass Group is… EncompassingCompass Group North America is the leader in foodservice management and support services across the continent. With our unique sectorization strategy, we recognize that not every customer and client has the same tastes, needs and expectations. This is why we are organized into several different operating companies focused on the individual markets we serve. We serve millions, from vending to restaurants to corporate cafés to school lunches to remote sites.

Compass Group is… Sustainability Compass Group is proud to lead the foodservice industry with groundbreaking policies that champion local farmers and fair trade; reduce the use of antibiotics in chicken, turkey and pork; commit to healthier oceans by purchasing sustainable seafood, support sustainable agriculture and healthy rural economies with the NC 10 percent campaign, focus on social justice; and promote farm animal welfare though 100 percent use of cage-free shell eggs.

Compass Group is… CommunityCompass Group is committed to the communities in which we live and serve. These commitments have been formally recognized as “Compass in the Community” since 1996. We encourage associates to get involved in our communities and we recognize their community-based efforts and successes each year. A panel of Compass Group judges reviews the community projects and rewards the associates with a monetary donation to the organization of their choice.

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FALL 2011

A Fresh Approach To Catering Compass Group believes that efficiency, convenience and tried and trusted quality will deliver substantial growth in the company’s catering business in 2012 and beyond.

Partnerships & Services

Reviews of recent Compass Group client events, promo-tions and product launches.

Recipes: Holiday Specials Tired of the turkey, ham and potatoes already? Chef Chris Ivens-Brown delivers a fresh alternative to traditional Holiday cuisine with eight exciting and flavorful recipes.

28

34

Tasteful • Modern • Wholesome

Simply Puur is an efficient and uniform, yet scalable concept, which combines both a timeless and food-oriented design. This is a destination that incorporates a surprising assortment of fresh products that are prepared in view of the customers, for a reasonable price. When combined with hospitable service, Simply Puur will guarantee

that customers come back again and again.

Simply Puur is a place to escape from the day-to-day commotion and relax in a different atmosphere. Whether catching up with colleagues, hosting a quiet meeting or enjoying a delicious lunch, Simply Puur is a distinctive, welcoming and relaxed environment that will increase the productivity and satisfaction of your customers.

If you feel you have a promising opportunity for Simply Puur, please contact Wallace “Buster” Johnston via email for information at: [email protected]

Holiday MarketplaceEurest is excited to launch its “Holiday Marketplace” seasonal catering menu. Designed with on-site and take-home catering in mind, this program offers a variety of tempting holiday favorites. The menu features holiday breads and cookie trays, savory hors d’oeuvres and a selection of Artisan and traditional sandwiches.

The Holiday Marketplace catering program will be delivered to every Eurest account in the fall. This program comes complete with menus and festive marketing collateral, which will encourage customers to take advantage of this convenient service and relax and enjoy the holiday season.

holiday marketplace_elements_half page.indd 2 10/6/11 6:36 PM

HOLIDAYS

HOMEFOR THE

HOLIDAYS SHARE A PIECE

OF THE PIEHome for the Holidays offers customers the convenience of on-site shopping for delicious take home pies. For more information on Home for the Holidays email us [email protected]

PECAN • PUMPKIN • APPLE • SWEET POTATO FRUITS OF THE FOREST • WILD BERRY


appetizers

In a special airing of Jeopardy! earlier this year, IBM’s revolutionary new computing system, Watson, competed over three days against the show’s greatest all-time money winner Brad Rutter and the longest champi-onship streak record holder Ken Jennings. Named after IBM founder Thomas J. Watson, the artificial intelligence program has been designed to answer questions posed in natural language – including slang, shorthand and nuances – in under three seconds.

Just 17 days after winning the IBM foodservice contract at this location, the Eurest team immediately began preparing for the high-profile Jeopardy! event. In addition to the normal café and catering services offered throughout the IBM building in Yorktown Heights, N.Y., Eurest provided

buffet, sit down and drop-off meals to 150 of the show’s crew at 15 different locations. From 6 a.m. until midnight, the team managed requests from both IBM and the Jeopardy! production team.

The Eurest team was especially busy on filming days, preparing continental breakfasts, brunches, buffet lunches, snacks, formal luncheons and evening receptions. In total, more than 600 people were served multiple meals each day. “We had such great support in preparing for and executing this event – a majority of it from our great local Eurest/IBM National Accounts team, as well as extended support from the local region and Restaurant Associates,” says Dennis Weinerman, VP Operations, National Accounts. “It really was a great joint effort.”

And if you don’t yet know the outcome of the head-to-head competition, let’s just say this: If the answer is, “The undisputed Jeopardy! champion,” the question will be, “What is Watson?”

Eurest provides foodservices for special human versus super computer episode of Jeopardy!

8. Networking, personal growth and mentoring opportunities at the Women’s Leadership Network.

9. Boeing Corporation launches its “New Queen of the Skies” with a double celebration.

12. Lights, camera, action! On set at the Paramount Pictures studio lot in Hollywood.

For the 17th consecutive year, Master Chef Wolfgang Puck (below) was selected by the Academy of Motion Picture Arts and Sciences to create the menu for the Governor’s Ball, which immediately follows the Academy Awards®.

Wolfgang Puck Cater-ing served 1,500 guests, which included Oscar® winners, nominees, presenters and telecast participants.

Wolfgang Puck at the Academy Awards®

Congratulations to student Andres

Mera-Borja, winner of an Iron Chef

America-style cook-off at Johnson &

Wales University’s Culinary Program in

Charlotte, N.C.. His victory earned

Mera-Borja a job at the Eurest-operated

Bank of America Café – Taste.

THE TASTE OF SUCCESS

NEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

IT’S ELEMENTARY FOR WATSON!

vs.

=

+

Watson (IBM’s new supercomputer)

The Eurest Team (serving more than 600 people a day!)

• 5,000 wood fired Oscar-shaped flat breads

• 4,000 mini chocolate Oscars

• 2,000 miso cones

• 1,500 mini burger buns

• 1,200 Kumamoto oysters

• 500 lbs heirloom beets

• 300 blood oranges

• 200 lbs sticky rice

• 150 lbs farm-raised littleneck Clams

• 100 lbs Black Farm- raised Mussels

• 25 gallons house- made cocktail sauce

• 20 gallons spicy mustard

• 10 lbs Winter Black truffles

The Governor’s Ball Menu – By The Numbers

14. Hetzler at The Whitehouse

READ THE FULL STORY ON PAGE 11

Brad Rutter and Ken Jennings (all-time Jeopardy! champions)


On June 15, the WLN Northeast Chapter held its second annual Speed Networking

event. At the event, each person wrote down the names of three people that they would either like to mentor or be mentored by. Matches were then made for a mentor relationship. This innovative approach allowed employees from different sectors, career levels and lifestyles to learn about each other and to help determine who would be a perfect mentor for them.

This new, non-traditional mentoring program opened a new opportunity for the WLN Northeast Chapter to attract new membership, and offer cross-sector networking and growth opportunities and mentoring relationships. The new “Speed Networking” event will continue to be held annually.

LEARNING AND ENCOURAGEMENT“Our focus on mentoring has been a great means to developing and growing our women's cross-sector. And based on our last Metro East Chapter

The need for

Compass Group Women’s Leadership Network (WLN), Northeast Chapter Launches Innovative Mentoring Event With Speed Networking.

The WLN mission is to

advance Compass Group’s

ability to attract, develop and

retain female employees by

providing real opportunities

to learn and grow, thereby

creating a competitive busi-

ness advantage and making

a positive impact in our

industry. WLN’s membership

comprises 1,800 members

within 14 regional Chapters.

The WLN Mission

SUNTRUST’S SUMMER MENU UNVEILEDSummer may bring long, sunny days and balmy

evenings, but it is often a very quiet time for the

catering industry. At SunTrust’s Virginia offices,

the Restaurant Associates catering department

decided to buck the trend and build on the buzz

of a profitable first six months of the year by

introducing a brand new menu at a catering fair for

prospective and existing clients. The event led to

more than 50 inquiries and eight definite bookings.

Quick bites

survey, networking and mentoring partnerships ranked highest in what was most important to our members,” explains Paula Schaire, Co-Chair of the WLN Northeast Chapter. “Our turnout at the Speed Networking Event this past June was evidence as to what our membership really needs – an opportunity to meet other executives, cross-sector and maybe develop a relationship that fosters learning and encouragement.”

Adds Steven M. Sweeney, President & CEO, Chartwells, “My most treasured mentoring experience lasted for 17 years. I had the privilege of being mentored by both Ruediger and Julie Flik, the original principals of Flik International. From a career perspective, that mentoring relationship took me from a young Unit Manager to a Vice President. As mentors, Rudi and Julie never gave up on the vision they had of my potential. My successful career in the foodservices industry and my style of manage-ment is a reflection and byproduct of that mentoring relationship.”

Above: Speed networking at the WLN’s annual event gives Compass Group’s female employees the opportunity to mentor and to be mentored.

SPEED

appetizersNEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS SAFETY

SUPPLIER OF DISTINCTIONJones Lang LaSalle's new Supplier of Distinction

Awards Program recognizes supplier partners that

have helped elevate the company's ability to deliver

the highest caliber of services, value and innovation.

During Jones Lang LaSalle’s Management Training

Conference, five companies were recognized in the

program’s inaugural year. Compass Group received the award for Total

Cost Management. Eurest CEO Michael Svagdis and David Rodenhiser,

VP National Accounts Sales, were present to accept the award.


DID YOU KNOW?

The Boeing Delivery Center in Seattle supplies 30 aircraft per month to airlines around the world.

MIXING POLITICS AND DRINKSDaiichi Sankyo and Eurest Café hosted a cocktail party for New

Jersey Lt. Governor and JOBS on July 13, 2011. Although the guest

list doubled in size just a few days before the event, the entire

Daiichi team went above and beyond

to execute a flawless event. “Could not

have been better! Everything was

fabulous,” said Nancy Carnahan,

Coordinator for Government Affairs

and Public Policy, and party attendee.

STREET FOOD SUCCESS AT RAYMOND JAMESLackmann’s popular “Street Food Around The World” series featured

such diverse items as Korean bulgogi, Vietnamese banh mi and

Austrian schnitzel burger. On July 13, Raymond James created

an explosion of flavors in its Café with a focus on Indian pani puri.

The promotion was made available to the entire Raymond

James community at the company’s headquarters in

St. Petersburg, FL. The promotion, which increased sales by

some $500 versus the previous week, generated huge interest

with many visitors requesting the recipes for the dishes served.

When Boeing Corporation organized a huge

double celebration for the maiden flight of

its newest aircraft, Eurest and Thompson Hospi-

tality were asked to cater the important event.

Nicknamed the “New Queen of the Skies,”

Boeing’s new 747-8i aircraft left Paine Field Air-

port in Everett, Washington early in the morn-

ing on March 20, 2011 and conducted over four

hours of in-flight testing before safely landing in

Seattle. The latest version of the iconic Boeing

747 was welcomed by hundreds of employee

volunteers and invited guests, including Mr. Jo-

seph Sutter, known as the “Father of the 747,”

who celebrated his

90th birthday with the crowd.

Boeing partnered with Eurest and Thompson

Hospitality Flightline teams to cater the events

in Everett and Seattle. Feeding more than

300 volunteers in two sites more than 50 miles

apart, the teams were able to collaborate and

synchronize the multiple events throughout

the day. Executive Chef Kevin Leith and his

experienced culinary team in Seattle provided

two VIP luncheons for Boeing management,

Mr. Sutter and the families of the pilots. Left: Celebrat-ing Cinco de Mayo. Above: A selection of appetizers and entrées. Right: A demonstration of traditional Mexican music.

On May 5, 2011, Fidel Miranda and José

Barrera brought the celebration and

traditions of Cinco de Mayo to the Eurest

Café at Ameriprise Financial in Minnesota.

Executive Chef Richard Dollarhide asked

the former residents of Puebla, Mexico to

create their traditional family recipes for

the celebration.

The chefs prepared traditional tamales

and the region’s molé for over 240 guests,

while educating the diners on traditional

Mexican culture. “Working with the two

Chefs and seeing them get excited and

explaining their traditions to the group

was a lot of fun,” Dollarhide says. “I went

from chef to student and it showed that

everyone can learn from each other.”

In addition to the celebration of

Mexican cuisine, the Eurest catering team

also hosted a Spring Catering Fair to

showcase the new Spring menu, other

authentic Mexican dishes and music.

Diversity

AMERIPRISE FINANCIAL UNVEILS AUTHENTIC CINCO DE MAYO RECIPES

DOUBLE AVIATION CELEBRATION


1. Chef Anthony Capozzoli

dazzled Bank of America

associates in New York with

his magic-themed Chef’s Table.

Pulling out all the stops for

his spectacular show – food

levitation, fire, flames, and

disappearing and reappearing

acts – Capozzoli’s event gener-

ated the highest sales for a Chef’s

Table to date at One Bryant Park.

2. At the 40th Annual Induction

Reception and Dinner for the

American Academy of Chefs

(ACC), Douglas Patten from

Flik International at Rye Brook,

N.Y. was one of 20 inductees into

the ACC, the honor society of the

American Culinary Federation.

Patten has more than 33 years

of experience in the culinary

industry and has worked for Flik

International/Compass Group

for a decade. A member of ACF

since 1983 and a member of

ACF Epicurean Club of Boston

since 1995, Patten has served on

his chapter’s board as secretary

and has participated in many

events and fundraisers.

3. Eurest Executive Chef

Jim Chapman visited the

Morrison Management Services-

managed Northwestern Lake

Forest Hospital, IL as a Guest

Chef. Executive District Chef

at Baxter Healthcare, Chef

Chapman prepared a delicious

autumn dish of poached tilapia

accompanied by grilled Michigan

apples, Portabella mushrooms,

caramelized Vidalia onions, grape

tomatoes, white wine and lemon

vinaigrette.

4. Food Network star contestant

Chef Katy Clark stopped by the

Eurest Café at Bank of America in

Brea, Calif. in June to showcase

her exciting meals and to share

healthy cooking tips. Chef Katy’s

delicious salad was a huge hit

with customers. “We were very

honored to host famous Katy

Clark here at Brea. We are always

looking for ways to excite our

guests and offer them healthy

choices. She was the perfect

choice for this cause,” says

General Manager Burak Akalin.

5. Set amid 300 acres of rolling

hills and woodlands, the Wolf-

gang Puck Catering/FLIK-man-

aged ACE Conference Center in

Philadelphia features 50,000 sq.

ft. of event and meeting space,

numerous ballrooms, breakout

rooms, and outdoor event space.

1 2 4

3

People & Places

NEW DINING OPTIONS AT TIFFANY & CO.Lackmann is providing dining services at

Tiffany & Co.’s new pantries at its corporate

headquarters at 200 5th Avenue, right in the

heart of the Flat Iron District of New York City.

Services include 11 coffee pantries, including

three located on the executive floor. Local NYC

coffee roasters provide freshly ground coffee, while each pantry boasts a

complete selection of eco-friendly paper goods. The retro-style services

are a wonderful and exciting addiction to the Tiffany & Co. dining options.

Quick bites

A CELEBRITY STYLE MENU Among the many tempting

selections at the New American

Café at the Museum of Fine

Arts in Boston, Mass. is a special

Americas Tasting Menu. Inspired

by celebrity Chef Kenneth

Oringer, co-owner of the

renowned Back Bay restaurant

Clio. The $36 prix frix menu will

5


A Remarkable Risotto and Perfect Panini

Burak Akalin (above left), Eurest General Manager at the Bank of America Café – Brea, recently hired David Henderson, an associate from the Greater Los Angeles Agency on Deafness (GLAD) who is hearing impaired. Akalin became acquainted with GLAD after the Job Placement Coordi-nator at the agency responded to an advertised opening. “We believe that employees from diverse backgrounds bring motivation and culture train-ing to our teams,” Akalin says.

To ensure that the work-place was welcoming to the hearing impaired, sign language documents were posted in the kitchens to facilitate easier communica-tion between individuals. The team has also begun to learn sign language. A coach assisted the new associates from GLAD for one day and after that, the associates have been providing support to the rest of the team.

The highly anticipated Compass Celebrity Chef Series is a popular promotion that brings the exquisite culinary talents of some of the world’s finest Chefs, including Compass Group’s very own celeb-rity Chefs, right to you and your café guests!

Each month, beginning October, 2011, Compass will ask a regionally or nationally

renowned Chef to share their passion for specialty ingredients and their favorite cuisine

for which they have earned acclaimed status. Throughout

the series, clients will have access to each Chef’s unique skills and expertise in their café, serving up acclaimed recipes and dishes. Get ready to give your guests a taste of celebrity style cuisine!

INTRODUCING THE COMPASS CELEBRITY CHEF SERIES!

Great Solutions


change seasonally and feature

flavors of Mexico, and Central

and South America. The first

Americas Tasting Menu offers

ceviche of North American

tuna with coconut, cilantro,

and jalapeño as the first course,

followed by Al Pastor (vertical

rotisserie grilled) marinated

organic chicken, with Cuban

black beans, sweet plantains,

and salsa verde. Dessert is

churros con chocolate with

chestnut honey and orange

cinnamon sugar. On the open-

ing day, Restaurant Associates

served 937 covers and gener-

ated $16,000 in revenue. The

New American Café is a popular

attraction for the museum.

FLIK CATERS THE JONES NEW YORK FASHION SHOWLast Fall, the FLIK team in Westfield, N.J.

catered the Jones New York Fashion show

at Lord & Taylor. Charlie Prestigiacomo

prepared the food from the sister unit in

Paramus, while Arnulfo Lopez expedited

the food on site. The first fashion show

with Lord & Taylor partners in Westfield

was a rousing success.

At the end of each semester, the

Bank of American Café –Taste,

mentors students at Johnson

& Wales University’s Culinary

Program in Charlotte, N.C. and

asks interns to participate in an

Iron Chef America-style cook-

off. The contestants prepare a

meal – in this case risotto and

panini – which is judged on

creativity, taste, presentation

and texture. “We chose risotto

because it is a popular dish and

we felt it would be a good idea

to incorporate into the com-

petition,” said Eurest Director

Courtney Ellis.

The cook-off isn’t just about

fun, excitement and entertain-

ment, however. During the

competition, students have to

cost out the ingredients, work

out their profit margin and then

set an appropriate retail price.

The winning dish was prepared

by student Andres Mera-Borja,

who created a wild mushroom

risotto and five star Philly. Not

Diversity

Bank of America Inspired by Diversity

Andres Mera-Borja’s winning wild mushroom risotto and

panini landed him a job at the Taste Café at the Johnson

& Wales University.

only was his dish featured on

the Chef's Table and sandwich

station the following week, he

was also able to secure a job at

Taste. Congratulations, Andres!


elements What food services do you currently provide for Paramount Pictures? Veronica Kellar: Eurest currently handles all of the on-site dining ser-vices at the Paramount lot. We have the Dining Room, which is open from 7 a.m. to 2:30 p.m. We also manage the Studio Store, which is the retail outlet for the lot, as well as the Water Tower, where we have a grill that offers take-out and deliv-ery services. The Commissary, which we recently remodeled, averages about 1,200 people a day. We also have a high-end dining room, which is open for two hours a day to VIPs, executives and celebrities.

e When did Eurest take control of Paramount’s dining services? VK: We started managing the ac-count and remodeling the dining services five years ago. Previously, all of the dining services on the lot were managed and operated in-house. Paramount looked to


Lights, Camera, Dining!Q &A

Veronica KellarEurest Resident District Manager

“We receive urgent and

unique requests all the

time and part of our job

is rising to meet those

demands and challenges.

We have a ‘whatever

it takes' attitude.”

– Veronica Kellar, Compass Group

Located on 64 acres in the heart of Hollywood, Paramount Pictures offers a variety of dining services to celebrities, industry insiders, employees, and studio tourists. Elements talks to Veronica Kellar, Resident District Manager, about how Eurest is constantly innovating the studio’s dining and catering experiences.

Eurest to improve efficiencies and to lower the costs of food and beverage – which we have done.

e What are some of the unique challenges that you face?VK: We receive urgent and unique requests all the time. Our job is to rise to meet those demands. We have a “whatever it takes” attitude. For example, we pro-vided dining services for the MTV Video Music Awards several years ago and had to handle the special requests that the kitchen received. The value Eurest offers is having the experience and the resources to respond to any situation.

e How does Eurest continue to innovate the dining services at Paramount Pictures? VK: We are always focused on taking catering services to the next level. When we first took over the account, our plan was to com-pletely revamp the food services

at Paramount. Our first objective was to enhance the Dining Room experience and then to restructure the Commissary. This year, our primary focus is catering.

e What are your plans for re-structuring the catering services? VK: After reviewing and research-ing the existing catering services, we have several developments in the works, including a new online ordering tool. We are also creating menus and providing smallwares. Because we can provide multiple levels of catering services to fit any event requirement, I am very optimistic about where our current projects are heading and what Eurest and Paramount can accom-plish together in the future.

e How closely did you work with Paramount Pictures on the creation of the catering services?VK: We worked very closely with Paramount’s marketing depart-

ment to develop the look and feel of the online program. To promote some of the menu items, we orga-nized a photo shoot for the small ware items and hired a food stylist to ensure that the food looked exactly how it will be presented to guests. A lot of preparation time and expense was put in to the perfection of this presentation.

e What is the biggest challenge in expanding Eurest’s catering services? VK: Creating awareness and bringing Eurest to front-of-mind among the employees that commission catering services. We believe that if we can give people a cost-effective in-house catering option, they will not need to ven-ture off-site to request items. It’s a win-win. So rather than seeing it as a challenge, we look at it as working hand-in-hand in growing the business and that helps create efficiencies for Paramount.

For more [email protected]

Food service operations tend to expend a large amount of waste and energy. The Love Food Not Waste campaign has been developed to bring awareness and address client concerns about the waste that is created and its cost impact to the operation. The campaign is composed of four key areas of waste related to food service; Food Waste, Water, Energy and Reuse/Recycle. Each area addresses ways that our staff and guests can impact the amount of waste they produce by encouraging them to change their behavior.

Love Food Not Waste will bring attention to not only the environmental concerns, but also to the costs that can be saved by making a few simple changes. A comprehensive list of materials that can be easily introduced has been created for both the back of house and also for the café.We encourage our clients to implement each of the four points to drive a change in behavior.

THE LOVE FOOD NOT WASTE SERIES WILL LAUNCH WITH WATER CONSERVATION TIPS

AND RECOMMENDATIONS IN CELEBRATION OF WATER DAY ON MARCH 22, 2012.

The Delaware chapter of La Confrérie

des Chevaliers du Tastevin – an

exclusive Burgundy wine enthusiasts

club – selected Longwood Gardens

in Kennett Square, Pa. as the location

for its 2011 gala in February.

Restaurant Associates provided

an exquisite nine-course dinner for the

63 guests and host Mr. Nathan Hayward,

President of Longwood Garden’s Board of

Trustees. The dinner was paired with exceptional

wines, including a 1970s vintage. Executive Chef

Jason Belkov and Restaurant Chef Thomas McMullen

applied a modern spin to the menu enjoyed at the

1974 Tastevin event that was held at Longwood

Gardens, the highlight of which was a duck and

goose soufflé. Ed Brown assisted with the menu plan-

ning, while the Longwood Horticultural Department

provided greens and garnishes for the salad course.

The guests, who were delighted by the astounding

level of service, quality and venue, gave a standing

ovation to the Chefs at the end of the meal.

Bank of America Hola Affinity Group recently

partnered with Eurest and Thompson Hospitality to

celebrate Hispanic Heritage Month and the Diverse

Culture of Foods of the Hispanic Latino countries in

Newark, N.J.. The Bank of America Group prepared

and served food in the Café from 17 of the Latin

American countries featured in the celebration.

By setting up tables representing the various coun-

tries with cuisine from each, the event shed light

on both the diversity among Bank of America

associates as well as its customers.

CELEBRATING HISPANIC AND LATIN AMERICAN HERITAGE

BEAUTIFUL SCENERY, FIRST-CLASS ENTREES AND VINTAGE WINE – YES, IT MUST BE THE TASTEVIN EVENT!

Diversity


Whether you need a comprehensive Food-to-Go program, an exciting, upscale convenience store or a scaled down dining center, Outtakes provides a variety of unique and profitable solutions. Outtakes is one of Compass Group’s most successful branded dining experiences – currently operating within hundreds of locations throughout the country, including many business, hospital and school environments. Outtakes adapts to meet your site’s unique and specific demographics.

It’s so much more than a store!

If you feel you have a promising opportunity for Outtakes, please

contact Wallace “Buster” Johnston via email for information at:

[email protected]

uttakes Solutions are much more than stores, they are destinations. Outtakes blends upscale design with a wide selection of great food and unique items

to create an inviting atmosphere that keeps your customers coming back.

Our formats are flexible and adaptable to provide an attractive and cost-effective solution that makes it possible for you to offer a wide selection of food and retail offerings in an operationally friendly environment.


At the Mercedes Benz Fashion Week at

Lincoln Center for the Performing Arts

in New York, Restaurant Associates (RA)

provided hospitality to more than 30,000

attendees and event staff. During the

eight-day event, more than 90 shows

were staged under 18 interconnecting

tents over 130,000 square feet.

Responsible for all the backstage

hospitality, RA managed the Fashion

Café, the Mercedes Benz Star Lounge, the American Express Sky Box, the

IMG Lounge and the Circa Lounge. Some of the highlights were backstage

Diet Pepsi bars promoting Pepsi’s new “Skinny Can,” an outdoor risotto party

for the Allegri Fashion Presentation, and an IMG-sponsored Vodka ice bar.

Richard Hetzler, Restaurant Associates' Executive Chef at the National Museum of American Indian in Washington, D.C., attended the White House Native Lacrosse event to talk about the snacks and refreshments from the museum’s Mitsitam Native Foods Café that were provided for all of the participants.

Hetzler served a Native power bar made from cashews, quinoa, amaranth and chia seeds, as well-dried fruit pemmican of strawberries, blueberries and apples. Finally, cold cups of mango agua fresca sweetened with agave nectar was enjoyed by everyone, including all of the children!

Truffled roasted fingerling potato salad (New York), Thyme-scented roasted forest mushrooms (Pennsyl-vania) and Maple Lane Farms blackcurrant lemonade (Connecticut), were just a few of the local items prepared by Flik International’s Executive Chef Chip Miller and the FLIK Team at Aetna’s Headquarters in Hartford, CT for its Sustainable Spring Forum featuring local and green foods. The forum started the morning after the recent retirement dinner for the company's exiting CEO Ron Williams.

The retirement party started with an in-house sushi and sashimi station, passed hors d’oeuvres and a Mediterranean display, followed by a three-course dinner for 300 guests, featuring blistered tomatoes, yellow fire roasted peppers, balsamic cippolini, focaccia croutons, sweet herb vinaigrette, thyme seared French breast of chicken, warm Dijon lump crab salad and sea salt lime roasted asparagus.

The FLIK Team rallied again early the next morning for Aetna’s Sustainable Spring Forum for 250 guests, featuring ingredi-ents straight from local farms. Chef Miller and his team put together a local menu for breakfast, lunch and dinner.

Aetna Catering – Featuring Local Delicacies

Mixing Hospitality with Style

HETZLER AT THE WHITEHOUSE

Great Solutions

Compass Group International’s partnership with the UJA-Federation provides Kosher foods to its network of more than 100 beneficiary agencies, human service agencies, Jewish community centers, and humanitar-ian aid organizations. UJA-Federation operates under the value of Tikkun Olam which means "to repair the world” and is the world’s largest local philanthropic organization.

The FLIK Team at UJA-Federation rolled out their new Kosher Catering service at the company’s NYC Regional Meeting in July, serving guests with hors d’oeuvres of smoked salmon, buckwheat blini, lemon caper aioli, tomato basil bruschetta, and Maryland cod cakes with spicy remoulade together with a catering table of cold parve sandwiches and wraps.

FLIK’s Kosher Catering is one of the few kosher busi-nesses in New York City to hold an “A” from the City of New York’s Health Department.

Kosher Catering at Flik


Whether you need a comprehensive Food-to-Go program, an exciting, upscale convenience store or a scaled down dining center, Outtakes provides a variety of unique and profitable solutions. Outtakes is one of Compass Group’s most successful branded dining experiences – currently operating within hundreds of locations throughout the country, including many business, hospital and school environments. Outtakes adapts to meet your site’s unique and specific demographics.

It’s so much more than a store!

If you feel you have a promising opportunity for Outtakes, please

contact Wallace “Buster” Johnston via email for information at:

[email protected]

uttakes Solutions are much more than stores, they are destinations. Outtakes blends upscale design with a wide selection of great food and unique items

to create an inviting atmosphere that keeps your customers coming back.

Our formats are flexible and adaptable to provide an attractive and cost-effective solution that makes it possible for you to offer a wide selection of food and retail offerings in an operationally friendly environment.

Kosher Catering at Flik


Right and Far Right: The Eurest team

helping tornado-ravaged communities in

North Minnesota.

Braving the Storms

COMMUNITY & RESPONSIBILITY

HEARTLAND REGION THRIVES IN THE FACE OF ADVERSITY

DISPATCHING COMFORT WITH FOOD AND SUPPORT

After deadly tornados ripped through various parts of the country, Eurest associates were quick to respond with support throughout the damaged communities.

Within hours of the deadly tornado that recently hit parts of Massachusetts, Hanover Insurance and Eurest dispatched relief supplies, including sand-wiches and bottled water, to shaken residents and emer-gency workers. Touched by the devastation he witnessed throughout the community, Foodservice Director John Mauro gave the shirt off his back to a shivering little girl still wearing the wet sundress she

had on when the storm hit. When one of the poorest

and most under-served regions in Minneapolis was recently devastated by tornados, Jay Randolph, General Manager of Eurest at the Federal Reserve, partnered with AmeriCorps to assist a disabled homeowner in cleaning and rebuilding his storm-damaged house.

Staff from the Federal Reserve and Polaris Wyoming began by raking up debris, painting inside the house and removing a ravaged, half-standing tree in the backyard. When the project was com-plete, the homeowner shed tears of joy.

The severe winter storms earlier this year brought many businesses to a grinding halt. Despite the frozen roads and dangerous conditions that affected many parts of the country, however, Eurest Heartland Region associates went above and beyond the call of duty to thrive during the inclement conditions.

Duke Energy associates were on mandatory storm duty, and District Manager Bill Tardy praised his team’s hard work, saying, “These outstanding individuals fully understand the importance of providing great service and food during difficult times.”

At Covidien’s offices in Ohio, Foodservice Director Gary Spezia showed strong leadership and dedication, sending his team home while he stayed to ensure that breakfast and lunch would be served the next day.

Numerous Eurest associates worked during their scheduled vacation time, helped pick up stranded associates and even spent the night to provide early morning food service across the Heartland Region. Eurest’s efforts were noticed by the region’s customers, clients and leaders, and even in the special edition newsletter Heartland Heroes of the Storm.

As winter storms, tornados and flash floods hit the country, Compass Group was on hand to help people and communities in need.


The Eurest and Caterpillar

Leadership Team joined

forces to support Hesed

House, a shelter in Auroa,

IL that provides relief to

the hungry and homeless.

Volunteers at Caterpillar

Aurora’s Café prepared

bagged lunches for

residents, while Chef Marty Burton and the Eurest team

prepared a delicious dinner of grilled chicken, mashed

potatoes, green beans, dinner rolls and cookies.

Meanwhile, the Caterpillar Leadership team served food,

washed dishes and supplied toiletries and medication.

PARTNERING TO MAKE A DIFFERENCE

Each year, Eurest’s Quark Café Team at Jefferson Lab

in Newport News, VA has sponsored a picnic to kick

off the organization’s annual United Way fundrais-

ing campaign. Last year’s event, led by Foodservice

Director Gaye Davenport, raised more than $1,300.

Eurest donated picnic items, including hot dogs,

hamburgers, veggie burgers, chips, soda and bottled

water. For just one dollar, attendees could choose any

food or bever-

age item. All

proceeds from

the picnic were

donated to the

United Way.

EUREST STAFF HOLD PICNIC BENEFIT FOR UNITED WAY

At the 14th

Annual Fairmont

Hotel and Resorts

Grand Chef Gala

and Jean Banchet

Awards for Culi-

nary Excellence,

an astounding

42 Chefs and 17 Pastry Chefs prepared signature dishes

to a sold out crowd of 750 guests. The Fairmont Hotel

was fashioned in stunning décor to illustrate the theme

of “The Emerald City.” Eurest’s Jim Chapman was

recognized at the event – which raises funds to help

find a cure for Cystic Fibrosis – for his outstanding food

preparation by receiving the People’s Choice Award.

EUREST EXECUTIVE CHEF RECEIVES TOP HONORS

whole+sum is an exciting new station destination featuring distinctive world cuisines and American favorites. whole+sum capitalizes on the growing consumer trend of customization by enabling customers to create their own meal from healthful components that total no more than 600 calories.

For more information please [email protected]


TAKING FOOD PRODUCTION BACK TO ITS ROOTS!The Restaurant Associates (RA) team plants a patio garden at Royal Bank of Scotland’s offices in Stamford, CT to coincide with the company’s World Environment Day celebrations.

“The Growing Connection (TGC) was developed in 2003 using EarthBoxes to grow vegetables in pretty much any location. There are now more than 130 TGC sites around the world”

Top left: The Restaurant Associates team and RBS employees proudly display their new EarthBoxes. Above: A selection of vegetables grow alongside RBS’ expansive patio.

COMMUNITY & RESPONSIBILITY

The RA team, headed by Director of Operations Frank Miglino and RBS Americas employees, planted 50 self-sustaining EarthBoxes along the perimeter of the Café’s expansive patio. In addition, 50 more

boxes were donated to the local community of behalf of RBS Citizens.

Bob Patterson from The Growing Connection (TGC) – a grassroots project developed by the Food and Agriculture Organization of the United Nations – taught volunteers how to create the EarthBoxes with a peat-based soil and how to plant tomatoes, lettuce, rosemary, basil and other herbs and vegetables.

Patterson believes that many people in modern society have lost touch with where their food comes from, and hopes that initiatives such as this will “reengage people in the food production process.” TGC was developed in 2003

using EarthBoxes to grow vegetables in pretty much any location. There are now more than 130 TGC sites around the world.

“After working with Bob Patterson and The Growing Connection in 2008, we found how easy having a patio gar-den can be,” said Jason Dichiara, RA’s Regional Director for RBS and RBS Citizens. “Our Chefs and our guests get local, quality, fresh ingredients and we can support our client’s environmental efforts through education and great food.”

Lorraine Gibbons from Garden State Urban Farms also attended the launch. An expert in growing food in non-traditional places, Gibbons assists in launching gar-dens in inner cities to provide employment and educational opportunities as well as inexpensive and nourishing food.

Earlier this year, RBS’ foodservice facility achieved a four-star rating from the Green Restaurant Association.


“Promotions will give customers the tools to make informed choices that address their health concerns”

In partnership with EatingWell Media Group,

Compass Group is expanding the standard and

customized levels of its wellness program,

Balance, and adding to its customer wellness

information and health-oriented menu options.

EatingWell recipes are now offered as standard

in Compass Cafés, while additional resources,

including wellness features and 500-calorie dinner

menus, are available at the Balance website. The

EatingWell Media Group, part of Meredith National

Media Group, publishes an award-winning national

consumer magazine, food and nutrition-related

books, a website and e-mail newsletters.

In response to the growing demand for an

expanded focus on health, Compass Group

has moved from seasonal to monthly wellness

promotions. Programs such as National Nutrition

Create prepares customizable flatbreads, salads and scratch made soups from simple, whole ingredients that are healthy, delicious and affordable. Some of our items are locally sourced, some are organic and all are fresh and of the highest quality that we can find.

Create’s identity is also driven by its unique method of prepara-tion which revolves around the Evo grill, providing a more nutri-tious alternative to frying. If you feel you have a promising oppor-tunity for Create, please contact Wallace “Buster” Johnston via email for information at: [email protected]

create

create

CREATEMonth and Earth Month will be joined by oppor-

tunities to highlight other nationally recognized

health programs, including Diabetes Awareness

and Cholesterol Education.

Beginning January 2012, monthly promotions to

increase awareness of a range of health topics will

be available to clients. Combining educational mate-

rials with healthy menus, the promotions will provide

tools to make informed choices that address health

concerns. To increase opportunities for collabora-

tion with other client efforts to improve employee

health, the promotions will align with the awareness

campaign of national health organizations.

www.balance.compass-usa.com.

UPDATE

elements • fall 201120

As one of the country’s most successful retail chains, Lowe’s knows all about managing heavy foot traffic, but the task of catering for some 3,600 associates every day is a stiff

challenge – by anybody’s standards. Understand-ing that the quality of the lunchtime dining services plays an important role in attracting and retaining employees, Lowe’s goes to great lengths to ensure that the dining experience at its corporate campus is as quick, convenient and pleasurable as possible for staff and visitors. “The company is proud of its status as a preferred employer and views innovation as a way of staying ahead of its key competitors – both in its stores and in regard to the amenities it offers its employees,” explains Eurest Resident District Manager Randy Hollifield. Eurest, which manages all of the catering and dining options at the Lowe’s corporate headquarters, including a Starbucks Coffee shop, an Outtakes franchise, a Café and a mall-style food court, was challenged to bring the advanced POS checkout technologies used by the company in its stores into the campus.

The Challenge: Increase Zipthru participation; give customers more ordering and checkout options

While Lowe’s offers many on-site campus dining options for employees and visitors, the main Café is easily the most popular venue. During the lunch rush, the restaurant has to accom-modate more than 800 customers in less than an hour during lunch. However, with only four fixed cash registers, the Café desperately needed

a more efficient payment system. The main chal-lenge was that while Lowe’s had already installed Compass Group’s Zipthru cashless technology, many restaurant customers were still using cash and debit and credit cards to pay for their meals, resulting in long lines and a lengthy checkout process. The key objectives for the new dining program were to encourage more Zipthru par-ticipation and to give customers more checkout options with the long-term goal of making the dining experience more relaxing and enjoyable.

The SoluTion: Combine checkout and payment technologies to enhance the customer experience

In order to achieve the goal of making lunchtime dining more enjoyable while at the same time improving efficiencies, the Eurest and Lowe’s Dining Team combined three innovative tech-nologies into one integrated system.

1. Combine Zipthru cashless payment card

with employee security badge

In order to encourage staff to use the cashless system to pay for Café meals, Eurest and Lowe’s decided to combine the Zipthru cashless payment card with the security/identification badge that all employees are required to carry on campus. Staff can register and add funds to their card se-curely online at the Zipthru website then simply swipe their security badge through a checkout reader in the Café to pay for meals. Lowe’s employees can also utilize the online Zipthru

When Lowe’s looked to upgrade the on-campus dining experience at its Mooresville, N.C. headquarters, the company turned to long-time partner Eurest to help implement more efficient checkout and payment systems for associates and visitors.

2. Through September

2011, Lowe’s has processed

more than 172,000 Zipthru

transactions. The weekly

customer count is 16,500.

That’s 3,300 per day!

3. The average Zipthru

check is 60 cents higher

than cash transactions.

The average Zipthru check

is $3.26 versus $2.67 for

cash payments.

1. Lowe’s Mooresville

Campus Cafés service on

average 1660 people during

a three-hour lunch period.

3 Fast Facts

Client Showcase

LOWE’S COMPANIES, INC.

A Quicker, BetterCafé experience

fall 2011 • elements 21

Using Zip-ThrU To rewArd heAlThier ChoiCes

while Zipthru is primarily a cashless pay-

ment system, the program can be tailored

to reward participation and even help

companies encourage their staff to make

healthier dining choices. Aligning the

Zipthru rewards program with the lowe’s

corporate wellness initiative, for example,

led to an increase in the consumption

of the more nutritional options at the

Café. while the standard Zipthru rewards

program enables customers to earn points

for every dollar they spend, the lowe’s

Café Team was able to adjust the program

so that bonus reward points were offered

for purchasing healthier items, such as

bottled water, fruit, yogurt bars and fish.

The points can then be redeemed for

other nutritional options, including salads.

Desktop Ordering program to place a lunch order from their computer or smartphone. Staff who place orders in advance can arrive at the Café with their lunch already prepared.

2. Introduce mobile checkout options

to keep the lunch lines moving

In addition to encouraging more Zipthru participation, the Dining Team introduced mobile checkout tablets – similar to those used at Apple Stores – to the Café. Giving Eurest employees the flexibility to checkout customers anywhere in the serving area, not just at the fixed registers, the mobile tablets also operate as express lanes during busy periods.

The mobile POS system also delivered the added benefit of increasing participation in the Zipthru program. “When people standing in line to pay for their meals with cash or credit cards see how quickly their colleagues are being processed, it’s like a free ad for the Zipthru system,” Hollifield says. “If you have a Zipthru card, you can quite literally checkout while you’re pouring a drink.”

3. Introduce “smart” offers for smartphones

Utilizing Microsoft Tag Technology, Lowe’s is able to take the marketing and promotion of its dining services beyond the four walls of the Café.

e

Café experience

Employees who use their smartphones to scan tags that are strategically placed throughout the campus are instantly directed to special offers and promotions within the Café. To redeem coupons or discounts, customers simply show their phone screen to a Café team member and the offer is applied without any paper exchange. “The con-tent for the tags changes from week to week to coincide with new promotions and offers within the Café,” Hollifield says. “The combination of different technologies has been a huge success.”

left: Mobile PoS systems help reduce long lunch lines. above: The lowe’s corporate campus. Right: The Café is the most popular of the campus’ dining options.

“when people standing in line to pay for their meals with cash or credit cards see

how quickly their colleagues are being processed, it’s like a free ad for Zipthru.”


S ony Electronics’ promotion for its new WX9 Cyber-shot® digital camera took on a culinary-inspired twist when the compa-ny invited a select group of food bloggers

to spend a few days at its headquarters in San Diego, CA. Each blogger was given a brand new camera to use while strolling through the local Oceanside Farmers Market. Chef Chris Ivens-Brown, Eurest’s Vice President of Culinary Development, led the walkthrough of the market and prepared a seasonal beachside lunch and an epic dinner for the bloggers.

In addition to many other special treats from Sony, each blogger was given a copy of Chef Chris’ Planet to Plate book, which was created for the event and contained the recipes and photos of each dish. The book also included informa-tion on how local Californian foods were used throughout each of the day’s events.

Matt Parnell, Sony Public Relations Manager, said that Eurest exceeded all of his expectations. “You guys accomplished what we wanted – to totally impress these food bloggers. The night

wasn’t even over and they were already posting photos and comments on their blogs.”

industry insight Chef Chris also made a presentation to 150 students at Sony’s adopted Orange Glen High School, where many of the students are transport-ed in from the inner city. Culinary Program Director Brenda Umbro and the school’s Vice President Penny Parker said the students were thrilled to learn about the foodservice industry. Manny Gomez, Eurest General Manager at Sony, plans to start a mentoring program with other managers and Chefs in the San Diego area to provide further insight to interested students. “We were truly honored to have had an opportunity to be involved in the production of this event. I have never seen an event as beautiful as this,” Gomez says. “It was amazing. The detail, quality and presentation were all cutting edge and the wine pairing was just phenomenal. We’re looking forward to Chef Chris’ next visit to Sony!”

Sony celebrates the launch of its new digital camera by treating bloggers to a seasonal beachside lunch and an epic dinner.

blogging, dining, mentoring

Chris ivens-brown (above) and the eurest and sony catering team at the company’s blogger event in san diego, CA.

“Each blogger was given a brand new Sony camera to use while strolling through the local Oceanside Farmers Market.”


Earlier this year, Eurest successfully transitioned 27 Johnson & Johnson

accounts in eight states and Puerto Rico.

The sites, which comprised three company stores, two company kiosks, four child care

centers and one executive dining center, featured over 150 office coffee stations, nearly

200 vending machines and four new Austin Grill Express venues. In total, more than 300

associates from Eurest, FlIk and Canteen partnered with 25 Johnson & Johnson clients in

managing the transition. The project went incredibly smoothly and the team was praised

for such a successful and well planned undertaking. “After what we’ve seen, we could

not imagine what it would be like to work with any other foodservice partner,” Johnson &

Johnson management’s team said upon completion of the project.

Customers at the New York Stock Exchange recently had

the opportunity to test Compass Group’s new smartphone

app, which enables you to pre-order and pay for meals

from wherever you are.

Orders, which can be placed from PCs, laptops and even

iPads, are pre-paid so all customers need to do is arrive at

the pick-up window, show their ID, take their bag and go!

The whole transaction takes less than 60 seconds.

Staff were able to order items from the whole+sum well-

ness station as well as from the grill, deli, pizza and hot entrée

stations. “Since the majority of traders are unable to leave

their desk for extended periods of time, being able to order

lunch from their

phone and then

just pick it up

makes it easy and

convenient for

them,” says Bryce

Cole, lackmann

General Manager

of the Café.

PArTnErInG FOr SuCCESS AT JOhnSOn & JOhnSOn

ZIPThru SMArTPhOnE MAkES nyC DEBuT

FrESh ATMOSPhErE AT VISA CAFÉ

partnErShipS & SErvicES

The Metro 1 Café at the Foster City, CA campus of Visa recently received a

fresh renovation, delivering an exciting new atmosphere to the Café as well

as numerous features for an enhanced dining experience.

Since the renovation at the beginning of the year, the Eurest Café has enjoyed a

participation increase of around 10 percent while maintaining its pre-renovation check

average. The new look, which included a completely redesigned ceiling to allow more

natural light to flow into the dining area as well as the showcasing of Visa Card artwork

from around the world, was supplemented with numerous additional features, including:

• A Zipthru cashless Visa-based system

• Grill ordering through a pager system

• New Rise ‘n’ Dine breakfast menu

• Coca-Cola’s popular new Freestyle

drink fountain with more than 100

beverage options

• whole+sum station

• Full-service Starbucks Coffee bar

open during the day

• Chef’s Corner entrée station with daily options

Patrons have praised the Café’s improved circulation, plentiful seating and pleasing

aesthetic appearance. Three different seating zones accommodate any type of group

or personal preference, from lunch meetings to a sports bar dining experience or even

a distraction-free social dining area. All of the seating is mobile and can be reconfig-

ured to accommodate a variety of social occasions.

• BYOB™

• 2Mato™

• MondoSubs™

• whole+sum™

• Simply Puur™

• Outtakes™

• CrEATe™

For more information on Zipthru Mobile Ordering or other

Compass technology solutions, contact Compass Group at

704-328-4000 and ask for an FSS Field Service Manager.

The mobile ordering service can be used to order from

other café menu stations and retail brands, including:


1. A One-Stop-Shop Solution

Until recently, ordering catering

and planning events at Microsoft

was a tedious task. Three differ-

ent ordering tools, a variety of

event planners and four separate

catering teams each with varying

menus created confusion.

After reviewing customer

feedback, Compass Group and

Microsoft Real Estate and Facili-

ties (RE&F) partnered to develop

Microsoft Meeting Solutions

(MMS) – a one-stop-shop that

combines conference planning,

audio visual and catering services

into a seamless, single point

of contact.

The new division not only

merged the four catering teams,

but also supports event ser-

vices, including meeting space,

furniture, AV support and even

podcasting, becoming a single

dedicated planning management

all event logistics.

2. A Shining Example

in Culinary Excellence

Led by Microsoft District

Chef Craig Tarrant, the new

Culinary Guild manages ethnic

concepts, seasonal menus,

local purchasing, dietary needs,

custom menus as well as continu-

ous culinary improvement.

The guild communicates with

MMS event planners who then

work directly with customers to

create specialized catering styles

Combining various

departments and central-

izing the catering experience,

Microsoft Meeting Solutions

has increased catering sales,

improved customer loyalty,

and completely re-invigorated

the Microsoft catering brand.

ROCKs thE SEnSES!WolFgAng PuCK

wAyS TO BlAZE A TrAIl In CATErInG

EMp dishes will feature fresh, seasonal

ingredients and cage-free, ocean-

friendly, and humanely-treated proteins.

Wolfgang Puck Catering (WPC) has been named the exclusive caterer for the EMP Museum in Seattle, WA. The prime destination in the Seattle area to experience music, science fiction and pop culture, the massive 140,000 sq. ft.

Frank O. Gehry-designed building houses an array of magnificent event spaces, including an outdoor plaza featuring astounding view of the Space Needle. The museum’s interior houses numerous striking event spaces as well as the world’s largest HD LED video screen.

“The intersection of two organizations focused on creative evolution provides an exciting and unique opportunity for events,” states Carl Schuster, CEO of Wolfgang Puck Catering. “The Seattle market is an incredible resource, enabling our chefs to showcase their talents.”

EMP opened in 2000 and has since become one of Seattle’s most recognized nonprofit arts and cultural organizations as well as a popular attraction for visitors.

An exciting exclusive partnership brings the world-renowned

Chefs and catering experience of Wolfgang Puck to the unique

and innovative EMP Museum in Seattle.

5

PhoToS: AZZurA PhOTOGrAPhy (ExCEPT TOP rIGhT)


Utilizing a revolutionary and comprehensive

new technology program, Canteen has rolled out

a new vending platform that caters to the ever-

changing needs of specific customers.

Canteen, Compass Group’s Vending Sector, has been

developing a new Dynamic Customization program,

which utilizes Sku technology to customize vending

product offerings based on the demographics, sales history

and regionalized preferences of its customers. In addition to the

new customization technology, Canteen is also introducing

machines that accept debit and credit cards. Scheduled for 2012,

a mobile app from Canteen will allow customers to use their smart-

phones to access nutritional information and a machine locator.

for individual events. Recent

menu development projects have

included a new breakfast menu,

a holiday promotional menu and

the re-launch of the pizza brand.

3. Creating and Maintaining

Beloved Brands

Compass Group worked with

Microsoft RE&F Communication

to create a recognizable brand

image that would align with the

existing RE&F branding. The new

logo is displayed in all promotion-

al materials and communications.

Brands were also incorporated

into the catering menus and have

been key to driving customer

loyalty and enhancing variety.

4. New Levels of Customer

Satisfaction

MMS added a Customer Advo-

cate to the team, whose goal is

to support sales growth by

developing customer relation-

ships, enhancing Event Planner

sales skills, and increasing market

share capture. The Customer

Advocate conducts focus groups

and menu tastings, and also

spearheads competitive analyses

and meets with the Event

Planners and culinary team to

ensure cohesive communication

between customers and staff.

5. Get Innovative with

your Catering Marketing

By creating an identity on

officeTalk – Microsoft’s employ-

ee social networking site – MMS

was able to generate interest

by posting a selection of special

offers, info and menu links.

The team also hosted active

menu sampling events. The

new pizza brand was promoted

using magnetic fleet signage

and social medial posts to give

customers clues on where they

could find free pizza!

With help of Executive Vice

President Charles LaMonica,

Restaurant Associates (RA)

has partnered with the Pencil

Partnership’s Principal For A Day

and Guest Reader program at

P.S. 330 in New York.

laMonica was the Principal For A Day and recruited Marc Scheuer, Julie

Sajda, Gina Zimmer, Vicki rosen and heather Eaton as Guest readers.

The group read their favorite childhood story to a class of kindergarten

students. Central Catering kitchen provided breakfast for the volunteers

and teachers while rA’s client at random house Publishing, Mariella Molly,

generously donated 450 books for the children to use in both the class-

room and at home. The Pencil Partnership’s goal is to build and support

customized relationships between business leaders and principals to inspire

innovation and transform public schools.

PEnCIl PArTnErShIP


when Compass Group’s newly designed dining websites

are integrated with Webtrition, Compass’ proprietary

menu management and nutrition program, customers

have convenient access to a wide range of up-to-date

information about your dining center, including:

• Easy access to dining-center related resources

• Daily and weekly menus

• Links to catering ordering and other resources

• Easy online access to nutrition information*

• Customized nutrition reporting*

* only available to locations using Webtrition.

Webtrition, Compass Group’s proprietary online ingredient,

recipe and menu management solution, was recently unveiled

to positive acclaim at the the National Institutes of Health (NIH).

The Affordable Care and Patient Protection Act of 2010

mandated far more extensive nutritional labeling and information

availability in facilities operated by companies with over 20 units.

As soon as nIh was aware of this new requirement, they engaged

Compass Group’s divisional, regional and on-site teams to begin

planning for the implementation of Webtrition. A rigorous timeline

was developed to ensure completion of the project with accurate

information. The unveiling of Webtrition serves as a reminder

of the importance that proper nutrition plays in keeping us all

healthy and productive.

WEbTRiTioN uNVEilEd!

MENu MANAGEMENT juST A CliCK AWAY

wEBTrITIOn uPdATES

A CuSTOMIZED VEnDInG ExPErIEnCE


EurEst Airport LoungEs rEcEivE top rEcognition Three Eurest-managed facilities are highlighted in Frommer’s Travel Guides definitive list of the uSA’s top-10 airport lounges.

quICk BITES

More than 7,500 GE associates and

family members showed up at the

company’s lynn, MA site to

experience GE Family Day. The

event featured hot air balloon

rides and many children’s activities.

Serving more than 3,500 breakfasts,

amazing lunches and health bars,

a Eurest team of over 100 associ-

ates worked throughout the week

to ensure the event was a huge

success. In total, some 1,400 lbs

of beef tips, 3,200 pieces of whole

fruit, 1,000 lbs of pulled chicken

and more than 10,000 hamburgers

and hot dogs were served.

EurEst tEam sErvEs thousands on GE Family day

In celebration of the new partner-

ship between California-based

eBay and Philadelphia-based GSI

Commerce, Eurest hosted a wel-

coming party for the joint company.

For the occasion, each company

wanted a regional menu that repre-

sented its home location.

The Eurest team, led by District

Chef Gregg Pearson and head

Chef at GSI Commerce Chef

Matthew Vesci, created two menus

with dishes from both California

and Pennsylvania, including a dis-

play of cupcakes in the shape of the

eBay logo (above.) The event was

attended by over 850 associates

and received unanimous acclaim.

EBay Joins Gsi CommErCE


oneworldLos Angles Int’l Airport

A collaboration between

qantas, British Airways and

Cathay Pacific, Oneworld is

open from 6:30 a.m. to 1 a.m.

seven days a week and features

a relaxing bar, 42- and 52-inch

plasma televisions equipped

with DirecTV, zoned music

programmed by Prescriptive

Music, nine showers and inter-

net café-style work stations

and buffet areas.

terrace loungeSeattle-Tacoma Airport

The Terrace lounge has been

operated by Eurest since its

2001 opening. Subsidized by

British Airways, the lounge

serves up to 100 people per

flight, seven days a week.

“we want our customers to

have the feeling of being in a

prestigious environment,” says

Manager Michael workman.

“Our staff works around the

clock to make that happen.”

Presidents ClubHouston George Bush

Intercontinental Airport

Operated by Continental

Airlines, the 26,000 sq. ft.

Presidents Club lounge, which

serves 2,000 people per day,

exudes Texan charm with dark

wood, leather and many mod-

ern accoutrements. “It’s our

focus on service that makes us

ten notches above everybody

else,” says General Manager

kenneth Farrar.

Restaurant

Associates’ (RA)

new Wine & Spirits

Consulting Service

provides custom-

ized training and

education for clients

and associates.

Spearheaded

by Thierry Pradines

(right), rA’s

Director of wine

& Spirits, the consult-

ing service’s seminars can be conducted at client premises

and tailored to fit any group. wine seminars range from

formal classroom-style instruction to carefully catered

cocktail parties to interactive wine challenges.

quICk BITES

Philips’ annual Vendor Day has

traditionally been hosted at an

off-site location, but the company

decided to stage the 2010 event

at its corporate headquarters in

Andover, MA, and asked Eurest to

provide catering services. Over two

days, the Eurest team prepared

and served a Greek salad with beef,

chicken or lamb, beef tenderloin,

seafood, hors d’oeuvres and

house-made desserts. Boxed

lunches were also provided to

visitors with tight travel schedules.

A huge success, Eurest has already

been asked to host the 2011 event.

Conveniently located on the

outskirts of the Dallas-Fort worth

Metroplex, the 40,000 sq. ft.

Infomart is one of Dallas’ premier

venues. The perfect location for

a sales meeting, training event or

a holiday party, The Conference

Center at Infomart features two

large ballrooms with a grand view of

downtown Dallas, and 12 meeting

rooms that overlook the Atrium’s

Italian crystal fountain. The exclusive

caterer, Eurest provides a range of

dining options, from a beverage

service to continental breakfasts to

three-course plated meals.

lEt’s mEEt in dallas!

EurEst takEs PhiliPs vEndor day to thE nExt lEvEl

Wolfgang Puck Catering (WPC) has been named

the exclusive caterer for The Sunset Room event

venue at National Harbor, Washington D.C..

A premiere lifestyle destination bringing togeth-

er recreation, work, living and entertainment on

a magnificent panoramic waterfront location, the

national harbor (above) offers spectacular views

of the Potomac river and the washington D.C.

skyline. The Sunset room, which is currently being

remodeled, will host convention groups, local

gatherings and memorable social occasions.

wPC looks forward to managing the highly

preferred event spaced with a magical combination

of ambiance, cuisine and service.

The third Annual Zone 2 Green

Summit was held at SEI, Oaks, PA,

bringing together eco-friendly prac-

tices, cocktails and hors d’oeuvres.

This year’s summit, hosted by Maggie

Fisher, regional Vice President of the

Delaware Valley region of Eurest,

featured keynote speaker Dan Cassidy,

Energy Manager for the workplace

and Site Operations group at Johnson

& Johnson. Dan shared J&J’s best

practices on several topics, including

solar energy, recycling and conserva-

tion. Deanne Brandstetter, Compass

Group’s Vice President of wellness

and nutrition, shared how incorporat-

ing Balance can help achieve CSr

goals. SEI’s Green Team then gave an

update on how its “Green Journey”

has been successful over the years.

GrEEn SuMMITThInk yOu knOw wInE & SPIrITS?

wOlFGAnG PuCk CATErInG ExPAnDS PrESEnCE In ThE CAPITAl

To learn more about this exciting new service, go to:

www.rawineandspirits.com.

• Wine & Spirits list

Selection

• Cocktail Selection

• Cellar Management

• Cost Control

• Senior Executive

Coaching (for execu-

tives responsible for

entertaining clients

and associates.)

The service also provides staff training for management,

sommeliers, wait staff and bartenders. Classes include:

“The many benefits of using Compass Group rather than a local company to provide catering

services include convenience, higher quality food and service, reliability and cost efficiency.”

Catering


Compass & CaTerinG

On any given day, thousands – if not millions – of people across the country will walk into a Compass Group-oper-ated café, restaurant or bistro at

lunchtime and sit down to enjoy an exciting, flavorful and nutritious meal prepared by a team of skilled Chefs and foodservice professionals. Then, not realizing that they have a team of Compass Group culinary experts in their own building who can meet all of their catering needs, those very same associates will sometimes head back to their offices, pick up the phone and call an outside vendor to cater their next event, working lunch, banquet or conference.

“Food – it’s what Compass does best. And what better way to make your event spectacular than to partner with our creative Chefs who have the expertise, experience and know-how to bring it all together,” says Chris Ivens-Brown, Eurest’s Vice President, Culinary Development. “We can serve

lunch to several hundred people a day at a large corporate campus and, at the same time, cater a small meeting for five people, an event for several thousand invited guests, or an at-home specialty dinner party. No request is too small or too grand.”

The benefits of using Compass Group’s campus-based Chefs rather than a local company to provide catering services are numerous and include convenience, higher quality food and service, reliability and cost efficiency. “We pride ourselves on providing a nutritious lunch for a small meeting just as much as we do a special Holiday catering event for a hundred guests,” says Ivens-Brown. “We are excited about our current and upcoming holiday catering programs, and we plan to take an aggressive and strategic approach in promoting them to our clients and customers.”

Given the diversity of the tastes and flavor profiles of its customers, and the many food

TO ALL TASTESCatering

Whether it’s providing a sandwich selection for a small departmental lunch, or

Kumamoto oysters for several thousand guests at the Academy Awards,

Compass Group has the experience and expertise to meet your catering needs.

s


preferences throughout the wide range of Compass operated business and industry accounts across the country, delivering a “one solution fits all” catering program is both impractical and unrealistic. Compass has instead opted to develop a series of core regional and seasonal menus built around key parameters that its individual operations can customize to meet the needs of their clients, while still adhering to their local food buying guidelines.

Compass Group offers catering services with seasonal menus that highlight locally sourced ingredients. In support of the viability of the mid-sized American family farmer and local communities, Compass promotes buying and eating locally. Every menu is custom designed

to fit both the season and our client’s needs with food that is skillfully created.

“Although we can create it, we don’t believe that many of our customers are looking for exotic or fancy foods like tapas, canapés, steak tartare or ceviche for their catered lunches – especially in the current economic climate,” Ivens-Brown says. “More than anything else, we believe our customers are looking for quality, convenience and consisten-cy, so that’s where we are going to focus most of our attention from a menu engineering standpoint.”

Compass plans to awaken the senses this Holiday season and bring more awareness to its many catering programs. Here is a summary of the new Compass Group catering initiatives planned for 2012 and beyond.

Compass Catering: success stories

LACKMANN HOSTS SpeCiAL NYSe eveNT in april, Lackmann Culinary services hosted a special event for the society for Foodservice management (sFm) and Vip clients at the new York stock exchange. sFm executives and

Vip clients were treated to a sustainable lunch buffet, which included Violet Farms guinea hen, wine glazed, line-caught black cod with sweet soy, spiked asian long beans and ginger coconut sticky rice. at the eve-ning cocktail event, attendees were treated to a custom menu created by regional executive Chef Kenneth scotland and general manager Bryce Cole, featuring Kobe beef strip loin and rib eye seared and seasoned on hot Himalayan

rock salt with thin sliced uzo spiked hamachi, crunchy kim chi waikame seaweed salad and chai tea soba noodles station.

FLUOR ReACHeS New HeigHTSin previous years, engineering consultancy firm Fluor has al-ways outsourced its annual Holi-day Lunch but, in 2010, eurest was asked to prepare and serve the meal for 75 people. “the meal was prepared and served to perfection,” says eurest

District manager r.t. Wargo. “everyone went above and beyond to make sure that eurest shined with every detail.”

Fluor’s adrian Kirk told the team that everyone had raved about the entire meal. “the quality and consistency of each dish was amazing, especially considering the number of people served. i was at the back of the line and the temperature of everything was just right. the tenderness and flavor of the prime rib were excellent.”

LigHT Up bLUe gALAeurest Foodservice Director Christina Wessner and executive Chef glenn marshall Batten together with the tiaa CreFF Café team provided great service at the inaugural “Light up Blue” gala event in

e

“every Compass menu is custom designed to fit both the

season and our client’s needs with food that is skillfully created”


Compass & CaTerinG

aid of the autism speaks charity. a scintillating menu featured hor-d’oeuvres of maryland crab cakes with spicy roasted pepper dip, tomato basil soup shots with fresh mozzarella and chicken satay with a spicy apricot smear. guests were then treated to a sit-down menu of duet entrées, including grilled petit filet mignon with spicy shiitake mushroom demi glace and a cast iron seared pepper and dill sea bass with a march de vin prawn sauce.

TevA TeAM’S ReCORd-bReAKiNg SeRviCe

the eurest team at teva pharmaceuticals in Forest, Va recently held a spaghetti dinner for 650 people to celebrate the company’s achievement of an 85 percent product delivery quota. the team fed the entire plant across three shifts. the challenge for eurest was that the request was received at 10 a.m. on march 17 and the event was to take place the next morning, beginning at 4 a.m.

the original plan was to have a pizza party, which would have required cooking some 200 pizzas. However, using just one single-stack oven, it would have taken the foodservice team some eight hours to cook all of the pizzas. not wanting to let the client and the employ-ees down, the eurest team suggested a spaghetti dinner instead. “the client loved the event and was very impressed that we pulled it off with such short notice,” Ledbetter says.

gMAC RiSiNg eurest at gmaC in Fort Washington, pa has increased catering sales this year by 55 percent. increased catering needs onsite have boosted sales and expanded exposure for the catering services avail-able at the site. Customers are impressed by the excellent service and top quality food selections and options, includ-ing site-wide picnics, Chinese dinners, hors d’oeuvres parties and standard catering events.

Chef Dennis shannon (above) is always looking to improve each event and the customers love the special attention they receive from the whole team.

Meeting Well Meeting Well is a program created, managed and trademarked by the American Cancer Society (ACS) to encourage a healthier workplace. The ACS has developed guidelines, suggestions and tips to plan healthy meetings and events by promoting more nutritious meals and snacks.

Home for the HolidaysOffering the convenience of on-site shopping, Home for the Holidays provides a selection of Sara Lee take-home pies. All pies are already thoroughly cooked, so all you need to do is reheat and enjoy!

FeastA classic holiday promotion com-plete with a main course of turkey or ham, Holiday Feast comes with a selection of complementing home made sides. There is also a tradi-tional catering menu, recipes from EatingWell for dishes under 500 calories and sandwich recipes.

whole+sum CateringThe whole+sum catering menu items provide customers with healthy meal options and the perfect balance of vegetables,whole grains and protein. The customizable meals, each with 600 or fewer calories, feature Middle Eastern, Mediterranean, Latin American and Asian cuisines, along with American favorites.

ZipThru Catering Delivering on the Zipthru promise of quick and convenient ordering, Zipthru Catering is an online food ordering system that enables authorized users to plan and manage a wide range of catered events from their office computer.

COMpASS gROUp

cAteriNG BY coMPAss

eUReST

Yes We CaterCollateral created to drive catering sales, Yes We Cater incorporates a selection of seasonal special items, including deli dishes, hot buffets, salads, snacks, sandwiches, sliders, pizzas and beverages.

Holiday MarketplaceThe Holiday Marketplace program enables customers to enjoy a catered meal in the office and/or take dishes such as platters, pies, sandwiches and cookies home to enjoy with family and friends. LACKMANN

Catering at the next Level With venues, ranging from classic elegance to conferences, Lackmann Culinary Services (LCS) provides the highest level of catering options, tailoring each menu to fit your needs.

Highlight’s of the company’s key catering programs, services and capabilities.

s


michael Lewis was looking for ways to generate additional catering sales for eurest. since many clients have decided not to host Holiday parties due to the challenging economy, michael started “the 12 Days of Christmas,” which enables employers to reward staff with “secret santa” options instead of a holiday party. Cupcakes, brownies, cookies and choco-late dipped pretzels are just some of the offers that can be ordered from the bakery.

SeCReT SANTA COMeS TO THe ReSCUe While participating in the Home for the Holidays promotion, moore Business Forums’

gOiNg AbOve ANd beYONd AT ZiMMeR

Hosting festive and success-ful Holiday events requires a great deal of planning and preparation. However, despite a last-minute change of date, the team at Zimmer was able to pull off a stellar holiday meal for 1,900 guests. originally planned for early December, the party was moved to immediately after the thanksgiving Holiday weekend in november. several associates changed their travel

plans in order to help prepare for the event. Bonnie Flannery, general manager at Zimmer, said of her team, “We all make sacrifices for our jobs, but to give up a four-day weekend to put the needs of our client first says a lot about my team.” in addition, gingerbread houses were created and displayed with great attention to detail by Chef manager mike Castle. the decorations were described by customers as ‘fantastic.’

not only did the eurest team act quickly to ensure that every-thing was ready for the event, they were also asked to cook 30 20-lb turkeys on very short notice for a group that planned on feeding the homeless. the team received praise from administrator Cindy taylor. “this eurest team has always provided an excellent experi-ence for our holiday lunches, but this year it was exceptional! the efforts were noticed and very much appreciated.”

FLiK

Holiday CateringContinually changing the variety, quality and presentation of catered items is an integral part of the success of any catering program. FLIK’s Holiday Catering menu features seasonal items that includes breakfast bites, sandwiches and healthy snacks.

no FrillsCreated for clients looking to offer a budget-priced catering experience, FLIK’s No Frills program features a selection of simple menu items, including donuts, bagels, fruit platters

and yogurt options for breakfast, traditional lunch like meatloaf and chicken vindaloo, plus a selection of bottled waters, sodas and coffees. ReSTAURANT ASSOCiATeS

Holiday CateringCatering by Restaurant Associates (RA) is one of the premier caterers for corporate, social and fund raising events. The company caters many events for the luxury goods, fash-ion, movie and cosmetic industries. Recent events include the National

Design Awards Gala, HBO movie premieres for John Adams and The Flight of the Conchords, The Kennedy Center Honors and First Lady Laura Bush’s Global Literacy event.

wOLFgANg pUCK CATeRiNg

Wolfgang Puck sets the standard for catering and event planning, providing restaurant-quality cuisine, flawless service and creative flair. All event menus are customized using seasonal ingredients that are sustainable and ethically raised.

Compass Catering: success stories


ReCipe FOR CATeRiNg SUCCeSS AT AMwAY amway’s global Headquarters in michigan has witnessed unprecedented catering growth during the past two years. eurest catering sales increased by 18 percent in 2010 and by an

additional 20 percent in 2011. When asked to reveal the secret to the account’s success, manager rick nelson pointed to several things. early in 2010, catering manager gig Hunter joined the amway team. Working with Chef ed geiger, she enhanced presentation style, attention to detail and customer service. at the same time, a successful catering expo showcased a new menu and provided a platform to launch the new catering sales strategy.

give THANKS… wiTH COOKie pLATeS

after seeing a lot of eurest catering business at Verizon being given to outside vendors, Brian soderquist and his team began handing out “thank You” Cookie plates” to the company’s catering adminis-trators. after doing this, they started to receive more catering orders. the team now gets the majority of the catering busi-ness in the building. the clients really feel special and appreci-

ate the attention. Verizon also loves the idea and has asked that this practice be rolled out at all Verizon accounts with immediate effect.

COOKie CLASS CReATeS exTRA ReveNUe! mary marrer at mutual of omaha created a special “Home for the Holidays Cookie Class” that ended up generating some $3.5k in additional sales for her eurest account. Cookie baking recipes and other handouts were given to participants. the innova-tive program helped elevate the traditionally soft sales of a holiday month and put catering employees to work.

Compass & CaTerinG

getting “soCiaL” WITH CATERINGHow Steven Sexauer, General Manager at CalSTRS in West Sacramento, CA, is using tools like Facebook and Twitter to drive catering sales at his Waterfront Café.

elements How have you developed the catering business at CalSTRS during your first year at Eurest? Steven Sexauer: When i joined the company, i quickly realized that we needed more innovative marketing. We serve some 900 associates here and we are also open to the public, so we have a significant group of people to talk to, but our only communication piece was a brochure. i felt that a social media presence would enable us to talk with our custom-ers, so we created a Facebook page and a twitter account.

e How did you start out?SS: We started out simply by posting our Café menu together with other smaller pieces of infor-mation, including details of our catering specials. every morning, i would come in to the office early, update the page and just remind people that we are here!

e How do you drive traffic to the CalSTRS Waterfront Café Facebook page?SS: With social media platforms like Facebook it’s important to

q &a

Steven Sexauereurest general manager, Calstrs

remember that you can’t just post content and then expect to have thousands of fans overnight. You have to develop tactics that drive traffic. For example, we organized a catering fair in may and invited the Calstrs staff that ordered catering services. the front table was set up with a computer high-lighting our Facebook and twitter pages. We encouraged each visi-tor to sign up to receive updates.

e What are the challenges, if any, of implementing a social media plan?SS: one of the challenges at the Calstrs building is that Websites like Facebook are blocked. so we constantly have to remind people to check out the page either at home or on their smartphone. one thing in our favor, however, is that the Café is open to the pub-lic. it’s a thriving community and we have worked hard to become part of that community.

e What other tactics have you used to generate awareness of Eurest’s catering services? SS: Because we wanted to reach people outside of our building,

we joined our local Chamber of Commerce. We were then able to link our online presence to the Chamber’s membership network.

e Can you give us a specific example of how social media has generated additional business?SS: Very shortly after we joined the local Chamber, one of our contacts attended our catering fair after receiving an invitation sent via twitter. He has since booked a couple of events with eurest and has introduced us to his own network. marketing to the wider business community using Facebook and twitter has resulted in additional pieces of business.

e What is the most powerful content that keeps people com-ing back to your Facebook page? SS: We photograph all of our catered events and post them

to the page. We also include a selection our personal favorites – we call them “foodies” – so people who are into food can visit our page, see those links and find out what our team is interested in, what inspires us and what we’re passionate about.

e What advice would you give Compass Group managers con-templating using social media?SS: First, i would say that you have to work hard and be patient. social media success doesn’t happen instantly and you have to be prepared to work hard to build meaningful dialogue with custom-ers and your network. second, don’t be afraid to experiment. these days, we have so many different ways of delivering infor-mation to people – from twitter to Facebook to evites to smartphone apps to text messages to emails.

However, the number one ingredient for success in the online world is to present yourself as part of the community. social media is about building conversations that develop into relationships that eventually result in business. You can’t force it!


recipes sectionelements

t he Holidays traditionally are a time for families and friends to come together to relax and to share laughs, good times

and wholesome, flavorful food – prime cuts of turkey and ham, succulent vegetables and delicious home-made pies and sides – the recipes for which have often been passed down through several generations.

Our recipe theme for this issue of Elements is traditional Holiday-style dining with a touch of flair and excitement. For example, we’ve added Porcini mushrooms and blue cheese to good old-fashioned macaroni to create a mac and cheese for grown-ups that literally bursts at the seams with flavor. At the same time, our Ahi tuna and beets tartar is a compelling contrast of colors and textures enhanced with exotic splashes of tabasco and soy sauces. And,

of course, you can’t go wrong with peppermint chocolate brownies – whatever the occasion!

However, while we will be introducing you to cuts of meat and seafood that you perhaps wouldn’t usually reach for on the shelves at this time of year, we have strived to ensure that all of our recommended ingredients are readily available, affordable and easily accessible.

Whether you’re cooking a cozy meal for two or planning an extravagent homecoming for the whole family, the following dishes are an exciting and flavorful alternative to some of the more traditional and expected Holiday cuisine.

And, who knows, cinnamon spiced rice pudding and freshly poached pear, or braised cabbage with bacon and chili just might become your new Holiday favorites!

Touch of Flair!Holiday specials With A

“the combination of the mushrooms and blue cheese is exquisite. it’s mac and cheese for grown-ups!”

“An amazing contrast in flavor, presentation, texture and taste, rice pudding can

be partnered with any fruit.”

the chef’s favorites

Blue cheese and Porcini

mushroom macaronicinnamon spiced rice pudding

with a freshly poached pear

Chef Chris Ivens-BrownEurest Vice President of Culinary Development

sss

Ingredients 6 small Heads of Endive

1 bunch of Scallions

6 oz of Snap Peas, washed

4 oz of Fresh Ginger Root, peeled

4 ea Garlic Cloves, thinly sliced

4 ea Limes, juiced and zested

4 tbsp Clear Honey

2 tbsp Toasted Sesame Oil

Salt & Pepper, to taste

1 lb Cooked Shrimp, peeled

2 oz Roasted Large Peanuts, shelled

Method1. remove any discolored

outside leaves from the endive.

halve lengthways and then cut

each half into six thin slices. Place

endive slices in a large bowl.

cut the scallions into thin slices.

shred the snap peas lengthways.

thinly slice the ginger and cut

into fine strands. toss endive,

scallions, snap peas and ginger

together with the garlic.

2. for the dressing, mix the

lime zest and juice, honey,

sesame oil and seasoning

together in a bowl.

3. to serve, mix the shrimp

with the salad and toss in

the dressing. scatter with

peanuts and serve.

Ingredients1 lb Wahoo Filet

Black Pepper, to season

4 ea Thin Slices Prosciutto

16 Fresh Sage leaves

2 oz Seasoned Flour, for dusting

3 tbsp Oil

12 oz Dried Linguine

3 oz Unsalted Butter

Zest of ½ Lemon

Juice of ½ Lemon

3 tbsp Fresh Flat Leaf Parsley

2 tbsp Capers

Salt & Pepper to taste

Lemon Wedges to serve

12 oz Arugula, washed

2 oz Lemon Oil

Method

1. slice wahoo into four pieces.

season with a little black pepper

(the prosciutto will add enough

salt.) Lay fish in the middle of a

piece of prosciutto. Lay a sage

leaf on top of the fish, roll up the

fish with the prosciutto and dust

with seasoned flour. secure with a

cocktail skewer. cover and chill.

2. fry remaining sage leaves in a

little hot oil for about a minute, or

until they turn translucent. Drain

on a paper towel. Bring large pan

of salted water to boil. add a few

drops of olive oil. throw in the

linguine and cook until al dente.

3. While pasta is cooking, heat a

frying pan and add an ounce of

butter. as the butter foams, add

the fish and cook each side for two

to four minutes. once the fish is

cooked, discard bits in the butter

using a slotted spoon then add

another ounce of butter. When

foaming, add the lemon zest,

lemon juice, parsley and capers

and cook for 30 seconds. throw

pasta into the frying pan. toss and

coat with lemon butter. season

with salt and pepper.

4. to serve, wind pasta around a

roasting fork to form four barrels.

Place a barrel on each plate, set a

piece of saltimbocca next to it and

top with crispy sage leaves. serve

with fresh lemon wedges and an

arugula salad tossed in lemon oil.

elements faLL 2011 reciPes holIday


chef’s notes

chef’s notes

The wahoo can be replaced with

yellow tail tuna, mahi, pompano,

bass, black cod or other firm fish.

Make sustainable choices based

on the monterey bay guidelines.

Wait until the last minute

to add the dressing so that

the salad does not become

too watery. Also, pan-fried

chicken or pork can be used

to replace the shrimp.

Touch of Flair!

shrimp and peanut salad 8 Servings

Wahoo saltimbocca with Linguine and sage 4 Servings

Ingredients 10 oz Beets, yellow or red, without greens

12 oz Center Cut Ahi Tuna (Yellow Tail or Black Fin)

½ Cup pickled Daikon or Jicama, small dice

2 Shallots, finely chopped

2 Oranges, segmented

1 tbsp Chives, finely chopped

4 ea Scallion ends or Beet Leaves, deep fried, for garnish

Dressing:

¼ Cup Extra Virgin Olive Oil

2 tbsp Soy Sauce

1 tbsp Fresh Lemon Juice

Sea Salt

1 Dash Tabasco Sauce

Method 1. Preheat oven to 325f.

Wash the beets and wrap in

foil and bake for 1 ½ hours or

until easily pierced with a knife.

carefully remove the beets from

the foil and cool until you can

handle them. Peel and cut the

beets into ½ inch dice.

Place beets into a medium

bowl and set aside to cool.

2. trim blood lines and visible

sinew from tuna and cut into

half-inch dice. to get a better

cut on the tuna, place in a freezer

for a few minutes. add the tuna

to the beets. for the dressing,

whisk ingredients together

and set aside.

3. Just before serving, add

the pickled daikon, shallots,

orange segments and chives

to the beet and tuna mixture.

Wait to add the dressing until

last minute to prevent cooking

the tuna. garnish with some

deep fried scallion ends or

even fried beet leaves.

Ingredients 3 ½ Lb Free-range Corn Fed Whole Chicken

1 tbsp Olive Oil

1 tbsp Butter

1 bottle Beer, preferably bitter

1 tbsp Butter

2 oz Shallot, fine chop

8 oz Button/Brown Cup Mushrooms, sliced

1-½ tbsp Brandy

1 tsp Brown Sugar

7 oz Double Cream

4 tbsp Butter

Salt & Pepper

Method1. heat the oven to 425f. Put

chicken on its side in an enam-

eled cast-iron pan with a little

olive oil and butter and roast for

about 40 minutes. Baste the bird

several times with ½ the beer

during cooking, turning it on its

other side and finally on its back,

breast upwards. When cooked,

transfer the chicken onto a plate,

breast down so that the juices

permeate the meat while it rests.

2. Discard the fat from the

roasting pan and add a knob of

butter. Place over low heat and

sweat the shallots until trans-

lucent, stirring with a wooden

spoon. add the mushrooms

and cook for a further three

minutes. Pour in the brandy

and scrape the bottom of the

pan to deglaze.

3. When sauce is almost

reduced, pour in the remain-

ing beer and brown sugar and

reduce by half. add cream and

reduce again to a light sauce

consistency. Whisk in 4 tbsp of

butter cut into small pieces.

season to taste. carve chicken

and add to the reduced sauce.



chef’s notes

A great additional side is

brussels sprouts purée.

Simply boil the brussels

sprouts and then drain.

Purée in a blender with warm

cream, salt and pepper.

Ahi tuna and Beet tartar 4 Servings

Beer Braised chicken and Mushroom sauce 4 Servings

chef’s notes

To make your own pickled

daikon or jicama, mix 1 1/2 lb

diced daikon, 1 tbsp kosher

salt, 1/4 cup rice vinegar, 3

tbsp sugar and 1 tbsp very

thin matchsticks of peeled

ginger. Place in airtight con-

tainer and chill for 12 hours.

Ingredients9 oz Dried MacaroniSea Salt1 tbsp Olive Oil1 ea Shallot1 ea Garlic Clove4 oz Mushrooms, Porcini, Portobella or Mixed Wild4 tbsp Butter¾ Cup Heavy Cream4 oz Blue CheeseSalt and Pepper, to taste2 oz Parmesan, grated1 tbsp Breadcrumbs 2 tbsp Chives, chopped

Method

1. Preheat oven to 375f. Boil the

macaroni in boiling salted water.

refresh in an ice bath then toss

in a splash of olive oil. finely

chop the shallots and garlic.

sauté the mushrooms, garlic

and shallots with the butter

and cream set aside.

2. Boil the heavy cream and

stir in half the blue cheese.

Meanwhile, mix the pasta with

the mushroom mixture and toss

with the blue cheese-blended

cream. season and spoon into

individual ovenproof dishes

or one big dish. sprinkle with

remaining crumbled blue cheese,

parmesan and breadcrumbs.

Bake for four to five minutes

until the top has browned.

garnish with chives. serve hot.

Ingredients1 Large Savoy Cabbage

4 tbsp Olive Oil

6 oz Pancetta or Applewood Smoked Bacon, cut into Lardons

1 ea Garlic Clove, chopped

1ea Chili Pepper, crumbled and dried

1 ½ Cups of Water or Chicken Stock

Black Pepper

Method

1. Quarter the cabbage,

discarding the outer leaves.

cut away the core and slice

very thinly.

2. heat the oil and add the

bacon until caramelized.

add the chopped garlic and

chili pepper, and sauté for a

few minutes until fragrant.

add the cabbage and stir well.

add the stock or water. cover

and cook for 15 to 20 minutes

or until the liquid has evaporated

and the cabbage has cooked.

season with black pepper.



chef’s notes

chef’s notes

Bacon, especially smoked,

gives great flavor to vegeta-

bles. Any leftover cabbage can

be reused in an english dish

called “bubble and squeak.”

The dish is sautéed leftover

cabbage or vegetables and

roasted or boiled potatoes.

Simply sauté these ingredi-

ents together in a hot pan

and serve as a side.

Peeling and washing,

when dealing with fresh

mushrooms, is not recom-

mended. The best way to

clean mushrooms is to wipe

them with a clean towel to

brush off any dirt.

Blue cheese and porcini Mushroom Macaroni 4 Servings as a side dish

Braised cabbage with Bacon and chili 8 Servings

Ingredients3 Cup Half & Half

6 ea Star Anise

2 ea Cinnamon Sticks

8 ea Cardamom Seeds

9 oz White Rice, washed

2 oz Butter

6 oz Sugar

caraMeL:

8 Qt Water

2 Lb Sugar

Jus:

1 Qt Red Wine

14 oz Sugar

1 ea Banana, peeled

2 ea Oranges, sliced

1 ea Lemon, sliced

1 ea Cinnamon stick

10 ea Pears, peeled, stems on

Ground Cinnamon, to garnish

Mint Leaves, to garnish

Method

1. to make the rice pudding,

wrap star anise, cinnamon sticks

and cardamom seeds in cheese-

cloth and tie with butcher’s twine.

Bring half & half and wrapped

spices to a boil. add washed

rice and slowly return to a boil,

then simmer for 30 minutes until

tender. combine melted butter

and sugar. temper with rice

mixture and remove spice pack.

return to pan over low heat until

thickened and rice is cooked, but

not mushy. remove and cool.

2. to make the caramel, use

a sturdy large pot or pan that

won’t overflow. heat the sugar

and water over moderate heat.

ideally, the mixture should start

to liquefy at the edge first, with

perhaps a few bubbles near the

middle. Whisk gently until sauce

is smooth and color is golden

brown. turn off heat and let cool.

3. to make the poached pears,

boil the ingredients for the jus

and pass through a sieve.

reduce the liquid by half.

turn heat to a slow simmer.

Place peeled pears in poaching

liquid one at a time and let

simmer gently for about 10 – 15

minutes. test for doneness

with a small pairing knife. Pear

should be tender, not mushy.

remove pears and set aside.

3. Place spoonful of caramel

on a plate, placing the pear

upright on top of the caramel.

Drizzle remaining jus around

plate. in a ring or side dish,

place the rice pudding, gar-

nished with ground cinnamon

and a mint leaf.

Ingredients1 Cup Sugar

4 ea Eggs

1 Cup Butter

1 tsp Vanilla

1 1/3 Cups Flour

12 oz Chocolate Chips

frosting:

4 ½ oz Chocolate Chips

1 tbsp Butter

1 Cup Icing Sugar

¼ Cup Sour Cream

1 tsp Vanilla

10 Red or Green Swirled Peppermint Candies, crushed

Method1. for the brownies, beat

together the sugar and eggs,

making sure that the sugar is

dissolved. Melt butter and whisk

into the eggs. add vanilla.

sift flour and add butter and

egg mix to the flour. Melt the

chocolate in a bowl over a pan

of hot water and then stir

together all ingredients.

Pour the mix into the prepared

greased tin and bake in oven

for 30 to 40 minutes at 350f.

2. for the frosting, melt choco-

late in a double boiler or over

a pan of hot water on low heat.

stir in butter, icing sugar, sour

cream and vanilla.

cover the brownies with the

frosting once they have cooled.

sprinkle frosting with crushed

peppermint candies.

cut into perfect rectangles.

cinnamon spiced rice pudding with Freshly poached pear 10 Servings

peppermint Fudge Brownies Makes 96 Brownies



chef’s notes

For additional mint flavor,

substitute ¼ of the chocolate

chips with mint chocolate

chips.

Chickendipity emphasizes quality, simplicity and a world full of flavor starting with three types of tenders: a classic fried buttermilk tender, Buffalo style and a grilled marinated tender. Go out and discover your favorite by having your tenders on a hoagie roll, wrap, salad or enjoy with a choice of thirteen hand-crafted dipping sauces, such as the Sweet Hot Pineapple Chili or the Buffalo Blue sauce. Don’t let your tenders be lonely; our curly fries are great for dippin too. If you feel you have a promising opportunity for Chickendipity, please contact Wallace “Buster” Johnston via email for information at: [email protected]

Chickendipity emphasizes quality, simplicity and a world full of flavor starting with three types of tenders: a classic fried buttermilk tender, Buffalo style and a grilled marinated tender. Go out and discover your favorite by having your tenders on a hoagie roll, wrap, salad or enjoy with a choice of thirteen hand-crafted dipping sauces, such as the Sweet Hot Pineapple Chili or the Buffalo Blue sauce. Don’t let your tenders be lonely; our curly fries are great for dippin too. If you feel you have a promising opportunity for Chickendipity, please contact Wallace “Buster” Johnston via email for information at: [email protected]

TONY MANTUANO

JIMMY BANNOS

JET TILA

robin rosenberg

MARTIN YAN

ED BROWN

ToO HOT TAMALES

Featuring nationally recognized celebrity chefs and culinary talents, Compass Group’s Celebrity Chef Series provides you with the opportunity to enjoy Celebrity Chef cuisine in your account, exclusively from Compass Group.

October 2011 Ed Brown

November/December 2011 Tony Mantuano

January/February 2012 Robin Rosenberg

March 2012 Cary Neff

May 2012 Too Hot Tamales

June 2012 Martin Yan

August 2012 Jet Tila

October 2012 Jimmy Bannos

CARY NEFF

elements fall 2011

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