elements_summer_2015- FINAL FINAL

elementsVOLUME 11 | ISSUE 1 | SUMMER 2015A publication from the Business & Industry sector of Compass Group North America
CHANGING THE
FUTURE OF FOOD
Compass Group partners with
pioneering companies to ensure a
greener, more sustainable future
Chefs discover the recipe
for success at Eurest’s
new Culinary Academy
Compass companies
take top honors in
Best Concept
Awards
A fresh new vending
alternative: Canteen
proudly launches enr.G

For more information, please email Business.Excellence@compass-usa.com.
The Celebrity Chef Series partners with renowned chefs from around the world to feature their
signature recipes, showcase their culinary talents and share their expert culinary advice.
Look for these celebrity chefs’ recipes in your café!

WELCOME
elements
T
hrough our tremendous client
portfolio, Compass Group serves
over eight million meals a day in
North America. We all get caught
up in our day-to-day business and activities,
but we’ve taken a step back and have begun
to realize that through sheer scale, we have a
tremendous collective opportunity to influence
the food industry — and make it better.
About a year ago, Rick Post, our COO, challenged
us to look out three, five and 10 years from now
and consider the future state of foodservice and
what it could (and should) look like. Since that
moment, our “Envision 2020” strategy has been
shaped around how we will continue to grow
the business and, more importantly, do the right
thing for people, communities and the planet.
Over the past year, we have been developing
our road map to make Envision 2020 a reality.
Simply stated, our goal is to make it easy for our
clients and customers to do the right thing and
to live well and thrive. Amongst many innovative
business strategies that drive toward our vision,
we have also established strong partnerships with
a few phenomenal companies and organizations
that share our vision and help us to create posi-
tive change in the industry. For a sneak preview
of some of our favorite videos, visit http://
compassgroupmedia.com/envision2020videos/.
This issue of Elements highlights the begin-
ning of our 2020 journey, features key strategic
partnerships, and showcases the people within
our cafés who are leading this culture of change.
As always, we also proudly present to you many
of the achievements, accolades, accomplishments
and success stories that have resulted from our
great client and customer relationships.
We’ve always said, “It all starts with our people” —
and this includes not only our associates, but just
as importantly our client and customer commu-
nity. By leveraging our scale and the goodness of
people who want to do the right thing, we can
collectively have a profound, positive and sus-
tainable impact on the foodservice industry.
I hope you enjoy this issue of Elements — and
more importantly, have a great summer!
Published by Kaleidoscopic
www.kaleidoscopicinc.com
Executive Editor/Art Director
Kristin Smith
Editor-in-Chief
Susie Weintraub
Managing Editor
Amanda Brown
Cover Photography:
Don Rayner, Jr.
Advertising Graphic Design
Ladavius Carson, Vin Panzaca
List of contributors
Special thanks to:
Business Excellence
Canteen Dining
Canteen Vending
Compass Corporate Communications
Compass Group
Compass Field System Solutions
Eurest
FLIK Conference Centers
FLIK International
Restaurant Associates
Retail Innovations
Thompson Hospitality
Wolfgang Puck Catering
Welcome to the summer edition of Elements magazine!
Follow us
on Twitter
Susie Weintraub
Executive Vice President,
Strategic Marketing
Compass Group North America
Follow us
on Instagram
3SUMMER 2015 • elements

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• Gourmet coffee
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• Specialty, better-for-you snacks
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• Disposables
Pantry Refresh Services Include:
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6. APPETIZERS
Business and industry updates,
including new unit openings,
charity/community news, plus
awards and honors. Discover what
makes Eurest’s newly launched
Culinary Academy such a valuable
asset for the company and its
chef participants.
20. AMY KEISTER:
SUSTAINABILITY
Why Compass Group buys canned
tuna only from sources using FAD-
free fishing methods.
22. COMPASS GROUP
ASSOCIATE SPOTLIGHT:
BETTY HANLON-DEEVER
This Pfizer LaJolla foodservice
director is taking customer service
to new heights.
32. COMPASS GROUP
ASSOCIATE SPOTLIGHT:
BILLY STRYNKOWSKI
We proudly reprint an article from
The Wall Street Journal, profiling
RA’s director of wellness and his
role as executive chef of player
dining at the U.S. Open.
34. RECIPES: SIMPLY
PUUR, SIMPLY DELICIOUS
Easy, delicious recipes with a
focus on fruits, vegetables, whole
grains and lean proteins from the
kitchens of Simply Puur.
38. DEANNE
BRANDSTETTER:
THE LAST WORD
ON WELLNESS
Gluten-free: food fashion or health
priority? Deanne explains.
Contents
Compass Group North America
Compass Group North America is the leader in
foodservice management and support services.
Throughout the U.S. and Canada, Compass
Group North America has more than 200,000
associates in 50 states, 10 provinces and two
territories. We serve eight million meals a day
– from vending and office coffee solutions to
restaurants, corporate cafés, schools, arenas,
museums, remote sites and more.
Compass Group is… Encompassing
With a unique sectorization strategy, Compass
Group recognizes that not every customer and
client has the same tastes, needs and expecta-
tions. This is why we are organized into several
different operating companies focused on the
individual markets we serve.
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 N.C. 10% campaign; focus on social justice;
and promote farm animal welfare through
100 percent use of cage-free shell eggs.
Compass Group is… Community
Compass 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.
SUMMER 2015
In keeping with its
Envison 2020 strategy,
Compass Group
partners with like-
minded companies
to bring delicious,
affordable, sustainable
food and fair practices
to the industry.24 COVER STORY
CHANGING THE FUTURE OF FOOD
32
34
6
SUMMER 2015 • elements 5

appetizersNEWS Q&A PEOPLE & PLACES DIVERSITY GREAT SOLUTIONS
Eurest’s
Chef’s Tables
SPECIAL TABLES SHOWCASE EUREST’S
CULINARY TALENTS AND DELICIOUS DISHES
ON EARTH DAY — AND EVERY DAY
CHARCUTERIE & MARDI
GRAS AT STEELCASE
Eurest Steelcase Executive
Chef Trevor Hill challenged his
team to add variety to their café
with Chef’s Tables featuring
homemade breads and ethnic
offerings of their own creation.
A Mardi Gras theme focused
on the French art of charcuterie
and beautiful presentation of
the prepared meats. Chef
Trevor’s menu incorporated
crawfish, andouille sausage and
saffron paella. Excited Steelcase
employees took pictures,
sampled and bought. Success!
FRESH, LOCAL FARE
ON EARTH DAY
This year, Eurest’s Earth Day
celebration featured Earth Table,
a Chef’s Table showcase of
culinary talents and environ-
mentally friendly best practices.
Earth Month featured a Chef’s
Table Tour in which Eurest chefs
showcased their culinary talents
and environmentally friendly
practices through quality cuisine
made with fresh, sustainable and
local ingredients. Vice President
of Culinary Development, Chef
Chris Ivens-Brown, embarked
on a 12-state tour, and many of
Eurest’s Regional Chefs took
mini-tours within their regions,
promoting guest Chef’s Tables
in their cafés to raise awareness
and boost sales. See photos
from these events at #eurestea-
rthmonth and #eurestearthtable
on Instagram.
GLOBAL CHEF SERIES
AT WELLS FARGO
For one week in early June, the
Wells Fargo Minneapolis Eurest
team hosted a Global Chef
Series, inviting five Eurest chefs
to host a Guest Chef’s Table.
Chefs Steph Erickson, Rob
Michaletz, Keith Elfering, Steph
Hendrick and Francisco Vargas
each hosted a Chef’s Table for
a day, serving delicious entrées
such as Thai basil shrimp, beef
brisket tacos, chicken tosta-
dos and also created a Pho
station. Wells Fargo employees
responded enthusiastically
and the promotion generated
a 33-percent increase in café
sales and a 6-percent increase in
check average. Commented one
customer, “The Thai basil stir fry
was amazing, and a great deal!”
CHEFS COLLABORATE ON
HOMEMADE FAVORITES
In March, Central Division,
Southwest Region and Great
Lakes Region Eurest accounts
pulled together to create a
Chef’s Table featuring various
homemade products. The Chef’s
Table featured spicy nuts, energy
bars, caramel apples, choco-
late-dipped Rice Krispies, assort-
ed hot chocolate mixes, various
trail mixes and granola bars.
Revenue from the Chef’s Table
was donated to the Lamb’s Farm,
a suburban Chicago organization
that aids the developmentally
disabled. General Manager
Cindy Altman commented, “We
enjoyed a great day giving back
to our community and have been
invited back for several upcom-
ing events!”
Chefs Dean Rice, Glenn Batten and Jonathan Ivens-Brown at
their Earth Table preparing delicious dishes for guests.
Chef Trevor Hill
and his Mardi Gras
Charcuterie display.
elements • SUMMER 20156

Chef’s Tables promote Eurest’s people by
featuring their favorite recipes and ingredients.
These special stations are created to prepare
high-quality restaurant dishes for café guests
at excellent price points.
CENTER: Chef’s Table featuring homemade favorites from
Southwest, Great Lakes and Central Region chefs.
BOTTOM: Chefs Ed Ancewicz and Chris Ivens-Brown.
Chef Chris Ivens-Brown on his 12-state Earth Table tour
featuring sustainable and fresh local ingredients.
18th Annual Blue Jean Ball Supports
FoodBank of New Jersey
Tie-dye, peace signs and classic rock music set the tone for this year’s
18th annual Blue Jean Ball, supporting the Community FoodBank of
New Jersey. Compass associates from Eurest, FLIK and Chartwells
participated, with Eurest’s American Express
NYC Executive Chef Joe Krupka leading
the culinary team and Eurest Regional
Marketing Manager Kathleen
Moschera creating designs to
support the theme of “Let the Sun
Shine In.” The Blue Jean Ball, the
FoodBank’s largest annual fundraiser,
even drew participation from Bruce
Springsteen, who kindly donated an
autographed guitar for the silent auction.
Eurest Joins in Cross-Sector Partnership to
Thank Local New Jersey Farmers
Eurest, Morrison Senior Living and Chartwells Higher Education Dining
Services chefs worked together to host a luncheon for
120 farmers from Cassaday Farms in Monroeville,
N.J. The event recognized local New Jersey farmers,
as well as farmers across the nation who provide
many Compass cafés with local produce. The
luncheon featured grilled corn and bleu cheese
polenta with skirt steak, grilled brie with roast-
ed red peppers and olives on ciabatta. The
event was held as part of Eurest’s “Friend a
Farmer” program, tied to Eat Local, an an-
nual campaign promoting awareness of the
eat local trend growing across the country.
Eurest Iron Chef Competition Raises Money
for Philadelphia Area Charities
To raise money for The Children’s Hospital of Philadelphia, Little Sisters
of the Poor Holy Family Home, and the Maternal and Child Health
Consortium of Chester County, the Johnson & Johnson Hispanic
Organization for Leadership and Achievement (HOLA) organized and
hosted an Iron Chef Competition. The competition included employ-
ees from Pfizer and
SAP America, and was
held at DePuy Synthes.
Three teams led by
Eurest executive chefs
produced Latin-inspired
dishes, featuring secret
ingredient, xoconostle,
a sour cactus fruit. The
Brandywine team, led
by Pfizer Campus Chef
Dennis Shannon, won with a mole and salsa verde marinated chicken
breast over a red bean and rice pilaf. The chefs had a great time, and
HOLA at J&J raised $17,565 for the three charities.
Charity & Community

San Diego Fire Storms:
When the Heat Was
On, Eurest and
Canteen Kept Cool
and Delivered
When San Diego County, Calif.,
experienced high winds and mul-
tiple fires, one of Eurest’s largest
San Diego clients, San Diego Gas
and Electric (SDGE), activated their
Emergency Operations Center and
placed the Eurest team on 24-hour
service. Later in the week, SDGE
asked the team to provide meal support to seven locations in the field.
Eurest called Canteen for backup, and Canteen provided additional
associates and vehicles. Eurest and Canteen associates worked tire-
lessly with the SDGE team throughout the week. SDGE District Manag-
er Freddie Stephens said, “Thank you so much for your diligence, hard
work and commitment to everyone’s safety and success!”
Eurest and Dollar General Raise Money for
Special Olympics
Eurest partnered with Dollar General,
hosting a three-day bake sale to
raise money for the Special Olym-
pics. The Eurest Dollar General
team members provided all
of the baked goods for Dollar
General associates. The teams
also raised money by hosting
a silent auction and organizing
a “Pin a Buck on a Chef” day.
Southeast Be-A-Star Champion
Elyane Wright said, “It was a great way to
demonstrate the ‘can-do’ atmosphere while building a stronger team
and a great relationship with the client. Congratulations to the team at
Dollar General on the funds raised, and we thank you for representing
Eurest in such a positive way!”
Chef Helps War Veteran
Visit Washington, D.C.
Honor Flight helps veterans who lack the
physical ability or financial means to visit
Washington, D.C., to pay honor to their
brothers and sisters who have fallen to
war by visiting America’s war memorials.
Recently, Eurest Sous Chef Jim Cochran of
Peoria, Ill., took the call. An Army veteran
himself, Chef Jim raised more than $800 to
finance the trip for one of the team’s local
war heroes, and in June he accompanied
83-year-old Korean War veteran Lee Kline to Washington, D.C. Honor
Foodservice Director Donald Brinker commented, “Thank you, Jim, for
giving back to those who have given up so much.”
Charity & Community
VISA POP-UP STATION BRINGS A
TASTE OF ITALY TO CALIFORNIA
The creative fires were burning bright
recently at Eurest Visa in Foster City,
Calif. They transformed their exhibition
station into “Luigi’s Italiano Ristorante,”
featuring fresh linguini, made to order,
as traditional Italian music played in
the background. Participation exceed-
ed expectations, generating 20 to 30
percent more than the station’s average.
General Manager Eric Drake comment-
ed, “The extra effort is not only driving sales, but also our participa-
tion numbers. My goal as GM is not only to increase these areas of
our business, but to create a buzz in the towers. We always strive to
create the element of surprise in our cafés and that is one reason the
customers keep coming back, time and time again.” The team at Visa
has created at least six pop ups from French food trucks to traditional
Pho bars with the “Pho Yo Belly Bar” pop up.
IAA AND COUNTRY FINANCIAL
COOK UP SOME FUN
Eurest accounts Illinois Agricultural Association (IAA) and Country
Financial recently teamed up with their building’s “Live Well Work
Well” committee to create a live cooking show for building employ-
ees. The menu featured Webtrition’s fish taco recipe, and the events
attracted 70 guests one day and 130 on another! Grill Cook Sean Paul
Quehl and Foodservice Director Tom Mendenhall from CAT Aurora
served as chefs, and Heartland District Manager Leslie Harding came
out to show support for her team.
COMPETITION HEATS UP AT VALERO
SAN ANTONIO
The Eurest team at the Valero Corporate Office in San Antonio
recently hosted their first Big Red Throw Down, drawing a great
crowd to the competition between Chefs Harris Esparza and Jim
Overby. Southwest Region District Manager Kelly Whitley said, “This
event was just a great way to showcase our talent as a company
and engage with clients from other units in our district.” Judging on
creativity, presentation and flavor was Valero Vice President Al Philip-
pus and KCI client Marlene Parks. In a split decision, Chef Jim won
the popular vote and Chef Harris was the winner with the judging
panel. The event proved to be an effective sales driver with over 140
portions sold.
LEFT: Chef Jim’ Overby’s big red jelly glazed Korean short rib taco on Navajo
Indian fry bread with Gochujang slaw. RIGHT: Chef Harris Esparza’s big red
braised pork bao bun.

Eurest’s Café Koch
According to the Wichita Business Journal, the
Eurest café on Koch Industries’ sprawling Wichita,
Kan., campus is a favorite meeting place, a great re-
cruiting tool and one of the best restaurants in town.
It’s one of the best bargains too, but you have to work
for Koch Industries to get a table. Bright and inviting,
Café Koch keeps associates on campus for lunch, but it’s the quality of the
food that keeps them coming back. Eurest Executive Chef James Watson
(pictured) keeps favorites on the menu while rotating in fresh, innovative
choices. That innovation keeps things interesting at Café Koch, which
serves more than 2,000 lunches a day.
In The News
Eurest Cafés at Allianz
A Minneapolis Star Tribune reporter visited a
Chef’s Table at Eurest Allianz in Minneapolis, Minn.,
recently to take pictures and talk about the café.
What was the news? Allianz had been named
one of the best places to work in Minneapolis,
and great employee amenities, such as Eurest’s
Golden Hills Café and Courtyard Bistro at Allianz, are a big part of the
story. Allianz Director of External Communications Sarah Rollin said,
“In the middle of lunch rush, the Eurest team was beyond gracious
and willing to be photographed by the Minneapolis Star Tribune’s pho-
tojournalist. They clearly made a big impression on the reporter.”
Appetizing Apps
CAFÉS EXTEND THEIR REACH WITH A NEW MOBILE DINING APPLICATION
A free Compass app is giving on-the-go customers access to café menus, hours of operation, nutritional
information, daily specials, catering options and special promotions. Customers seeking healthier dining
options can view detailed nutrition information for each entrée and search for selections that meet
specific dietary requirements. For example, diners seeking vegetarian, vegan, low-calorie or low-sodium
fare can choose delicious, healthy items that support their personal wellness goals.
Available for both iPhone and Android phones, the app pulls content, data and images from existing
café dining websites.
RA Launches La Place
at Google NYC
It was an exciting summer for Restaurant Associates at Google
in New York, N.Y., as they prepared for the launch of their newest
café. In August, La Place officially opened the doors and served more
than 2,000 guests for their first lunch. La Place, one of the largest
restaurant chains in the Netherlands, worked with the Restaurant
Associates team to create a unique, marketplace-style café for
Google, featuring seasonal fruits and vegetables, breads and pastas
made from scratch, and freshly squeezed juices.
Eurest District Manager
Ian Keene
Eurest District Manager Ian Keene was recently
profiled in FoodService Director Magazine’s
feature, “People in Foodservice: 30 under 30,”
where they chronicled his career and contributions.
Senior Director of Marketing for Eurest, Jodi Smith
Westwater, spoke proudly of Ian’s active support of Microsoft’s Supported
Employment Initiative to employ the developmentally disabled, and the
excitement and enthusiasm Ian brings to work every day. Ian also serves
as co-chair of the Compass Group Diversity and Inclusion Action Council.
Executive Chef Harris Esparza
Eurest Executive Chef Harris Esparza, at Kinetic
Concepts, Inc., was recently featured in Edible San
Antonio. In the article, Chef Harris talked about
Kitchen Pride Mushrooms, a family owned Texas
company that grows a wide variety of mushrooms
indoors, year-round. The article stated, “Chef
Esparza regularly brings local growers to his kitchen to help educate
company employees about the importance of good nutrition and local
foods. Special kudos to the chef for working so hard to bring local,
healthy food to his kitchen at Kinetic Concepts.”

Designed to provide snacks and beverages
that are good for your mind, body and spirit,
enr.G promises to redefine the vending experi-
ence. As the market leader and the sole vending
organization providing self-operated service
across the nation, Canteen is uniquely qualified
to deliver this better-for-you selection.
enr.G offers premium, health promoting selec-
tions for discerning customers who strive to fuel
up, be active and live well.
While the new look of Canteen’s machines will
draw customers to enr.G, it’s what’s inside that
will really make a difference. enr.G was created
with today’s busy guest in mind. As consumers
multi task and their need for speed has helped
to change eating habits, snacks have become
meal replacements for more than 45 percent of
Americans. Canteen has developed enr.G to offer
foods that taste great and meet the demands of
today’s busier lifestyle. Vice President of Nutrition
and Wellness for Compass Group’s Business
Excellence team, Deanne Brandstetter, noted,
“The variety and convenience offered by enr.G
is key. Customers can find snacks and beverages
that meet their individual energy needs in a quick
and convenient format.”
enr.G offers snack and beverage selections that
are flexible and meet many special dietary needs.
Every enr.G selection has been carefully chosen
and approved by a team of registered dietitians
to feature at least one of the following product
attributes: all-natural, organic, gluten-free, vegan,
kosher, non-GMO and “Choice Plus.”
An interactive touch screen will allow cus-
tomers to search for products by attribute or
category, and will feature nutritional information
on every selection to ensure your choice meets
customers’ personal and nutritional goals. And
in addition to the focus on the attributes above,
Canteen has worked diligently to ensure that
enr.G selections also include protein-rich foods,
whole grains and limited preservatives.
While enr.G offers choices to help guests live
well, it also supports the health and well being of
our communities and environment.
This year, enr.G will recharge the vending
industry as it helps to recharge your system. The
initial launch will include a dual-temperature
snack and beverage machine, plus a full snack
machine. Coming soon, enr.G will include a full-
glass-front beverage and fresh food machine.
enr.G will be the only bank of machines in the
industry focused on health and wellness and
vending will never look the same again!
enr.G works great as a stand-alone solution or
as a complement to your own branded wellness
platform, and will help ensure your team has
wholesome choices to fuel their mind, body and
spirit. This is the premier wellness vending solu-
tion for hospitals, universities, businesses or retail
providers — anywhere the health and well being
of customers is paramount.
For a productive start to your day, a tasty
afternoon pick me up, or a protein-rich meal
replacement, enr.G is here when you’re ready to
fuel up, be active and live well!
ONE HEALTHFUL SNACK AT A TIME
Canteen is excited to announce the launch of enr.G, a fresh
vending alternative for our clients and customers
enr.G offers premium, health-
promoting selections for
discerning customers who strive
to fuel up, be active and live well.
HOW ENR.G SUPPORTS
CANTEEN’S COMMITMENT
TO SUSTAINABILITY:
n Whenever possible, we will
source delicious, locally
produced products
n Dual-temperature-zone
machines keep beverages
chilled and snacks at
room temperature
n LED lighting is more energy
efficient than traditional
fluorescent lighting
n Motion-sensor dimmers help
conserve energy
n Energy Star machine ratings
lead in energy efficiency

Quick Bites
FLIK Serves Up Local Fall Fare for
Connecticut’s Governor
In September, Connecticut Governor Dannel P. Malloy
addressed employees of Voya Financial, celebrating their
rebranding from ING. FLIK partnered with local farms,
providing farm-fresh pumpkin brownies, cider, cider
donuts and apples to the governor and over 2,000 Voya
associates. FLIK Senior Vice President of Culinary,
Bill Chodan, noted, “We value our relationship with
local suppliers, which allows us to bring the freshest,
most sustainable meats, produce and dairy products to
our guests.”
Eurest and HOLA Group
Present FIFA Game at McNeil
The Café at Johnson & Johnson McNeil teamed
up with the HOLA Group to make sure associates didn’t
miss the USA soccer team face off against Germany.
Large-screen TVs were set up throughout the café, and
the Eurest team created a menu from the two countries in
the competition. The American menu included barbecue
ribs, fried chicken, macaroni and cheese and fresh, local
corn. The German menu featured knockwurst, bratwurst
and sauerkraut. The event was a great draw and boosted
client participation.
7 Essentials at Apollo
Food Service Director John Cantrell at the Apollo Educa-
tion Group Rev Café in Phoenix, Ariz., showed us a new
way to remind the staff of the 7 Essentials of customer
service every day, by creating a poster of each essential to
display in the kitchen. General Manager Richard Valencia
took the idea to the next level by featuring a staff member
who exemplifies that promise and a
personal quote on each poster. The
café at Apollo has seen consistent
sales and participation increases as a
result of the constant focus on the
7 Essentials.
Eatcomplete Day at
Johnson & Johnson
Johnson & Johnson (J&J) in Raritan, N.J., celebrated
its healthy eating initiative, Eatcomplete, by hosting an
Eatcomplete Day in the Eurest café. The Eurest team part-
nered with the on-site wellness team to design the menu
around fruits, vegetables, whole grains and lean proteins.
Among the most popular items with J&J employees was
the mushroom quinoa burger, which is now in the menu
rotation at the café.
Quick Bites
For more info contact
Business.Excellence@compass-usa.com
Times are changing.
Welcome to the new normal.
Carbon Foodprint is our solution
to lowering the eco impact of our
foodservice operations.

Food Management magazine’s 2014 “Best Concept Awards” have been
announced, and Compass companies took top honors in two categories.
These annual awards recognize exceptional achievement in categories
ranging from foodservice facility design to menu innovation, wellness,
special event planning and convenience retailing.
BEST CUSTOMER SERVICE
CONCEPT: COMPASS
GROUP AT MICROSOFT
This year, with the help of Compass Group,
Microsoft was recognized as the winner of the Best
Customer Service Concept category. In an article
titled, “Your Cash is No Good Here,” the publication
showcased the cashierless payment and ordering
system found in cafés throughout the Microsoft
campus. The article stated, “The 100% cashierless/
cashless ordering and payment system imple-
mented at half a dozen cafés on the Microsoft
campus in Redmond, WA, accomplishes a number
of customer service goals. It is highly convenient,
it reduces crowding and wait times, it seamlessly
accommodates the kind of customized and made-
to-order menu selections customers prefer, and
it offers an appealingly high tech one-stop-shop
solution for those ultra-tech-savvy diners.”
Since the article came out, Microsoft and
Compass Group have also partnered to roll out a
remote ordering tool at all cashierless cafés, en-
abling customers to pre-order from their phones
and computers.
BEST OF SHOW:
RESTAURANT
ASSOCIATES
Restaurant Associates took Food Man-
agement magazine’s “Best of Show”
honor this year for several concepts that
could easily have won in their individual
categories. In the article, Food Manage-
ment recalled RA’s history as one of the
companies that helped establish New
York’s reputation as a first-class restaurant
town with world-renowned venues like
Four Seasons, Brasserie and Trattoria,
but the focus of the article was on RA’s
success in onsite dining, and the innova-
tive concepts they have brought to their
corporate, government, education, and
fine arts clients.
“Today, RA continues to focus on
‘delivering hospitality excellence to premier
clients,’ per the motto on its logo,” Food
Management stated. “Part of that hospitality
excellence is a steady flow of innovative
concepts based on a skillful assimilation of
the latest culinary trends, balanced by an
eye for the tastes and preferences of each
particular customer base. These innova-
tions have won a string of FM Best Concept
Awards over the past decade.”
The concepts that have gotten Food
Management’s attention recently include
Super Salads, Bird, Bulgogi and RA Kitch-
en, but with a goal of eight to 10 new
concepts a year, and a relentless focus on
quality and execution, there’s no doubt
that RA will be receiving many more
accolades for future innovations.
FOOD MANAGEMENT MAGAZINE’S
BEST CONCEPT AWARDS
Created by
Executive Chef
Michael Guh, the
Bulgogi Korean BBQ
concept is just one
of several fresh new
concepts launched
by Restaurant
Associates this year.
Executive Chef Deirdre Devoy with
the sustainable catch of the day.

Restaurant Associates’ dining center, nicknamed “The Egg,”
will be the first-ever outsourced dining operation on a
Culinary Institute of America campus.
RESTAURANT
ASSOCIATES
pBravo Restaurant Wins
OpenTable Award
Bravo, in the Museum of Fine Arts, Boston,
received an OpenTable Diners’ Choice
award in January. The award is based on
diners rating the restaurant as one of the
best. Diners’ Choice lists give top-voted
restaurants great visibility on OpenTable
and draw new diners to winning restau-
rants. The monthly list is featured online
and in “insider” emails to diners near the
restaurant’s location. Congratulations to
Gregg Fontecchio and Executive Chef
Tim Partridge!
Met Museum and Longwood
Gardens Receive Prestigious
TripAdvisor Awards
In its first year to be reviewed by TripAdvi-
sor, the world’s largest Internet travel site,
Restaurant Associates Met Museum won
the prestigious Certificate of Excellence
award based upon feedback from guests
of the Members Dining Room.
Restaurant Associates also received the
Certificate of Excellence from TripAdvisor
for The 1906
Restaurant at
Longwood
Gardens.
Accolades
are not new
to The 1906
Restaurant.
It is consistently recognized as one of the
top-10 diner selections in the western Phil-
adelphia suburbs, and has received Diner’s
Choice awards in several categories.
2014: The Year of
Longwood Gardens
In addition to winning a TripAdvisor Award
of Excellence, The 1906 Restaurant is con-
sistently recognized as one of the top-10
diner selections in the western suburbs of
the Philadelphia region, with OpenTable
ratings ranging from 4.5 to 4.6 out of 5
overall. The restaurant also received Diners
Choice awards in the following categories:
Best Overall, Best Service, Best Ambience,
Contemporary American, Great for Lunch.
The 1906 Restaurant was also a featured
story in the Kennett Square Dish, a local
foodie website.
A review of the garden-to-table efforts
put forth by the team at The 1906 Restau-
rant at Longwood Gardens recognizes the
creative work the RA team has been doing.
The review has been posted to several
sites and pushed to other media outlets.
Congratulations to The 1906 team!
EUREST
qEurest EA Tiburon Receives
Sharkie Award
The Eurest team at Electronic Arts Tiburon
has been given the Sharkie Award for out-
standing performance in 2013. This award
is particularly meaningful because the
nominees are chosen based upon feed-
back from the EA employees they serve
every day. In a letter to the team, EA Vice
President Daryl Holt, wrote, “We greatly
appreciate all of the support and customer
service you and your team in the café have
given to our employees here at the Studio.
The Tiburon Café Team from Eurest did a
great job last year for the studio, and it has
not gone unnoticed.”
AWARDS&HONORS
Exclusive Joint Partnership:
Culinary Institute
of America and
Restaurant Associates
The Culinary Institute of America, which is known
for setting the standard for excellence in profes-
sional culinary education, has formed a strategic
partnership with Restaurant Associates, the premier
foodservice company in the country, to outsource its
student dining at the Hyde Park, N.Y., campus. This
partnership is a first for the CIA, and promises to be
a dining experience second-to-none.
The newest dining center, scheduled to open
June of 2015 and nicknamed “The Egg” in
reference to its oval design, will take the notion
of student dining to a new level. It will include
a serpentine-shaped, high-volume production
kitchen. The Market café will feature made-to-order
concepts, including global offerings, house-roasted
deli selections, farm-to-table salads, pastries made
from the on-site bakery and premium coffees. There
will also be a produce market, where students can
purchase fresh ingredients to prepare their own
meals, and a pop-up kitchen for advanced classes
that will change each semester. The state-of-the-
art facility is currently under construction and is an
extension of the existing student recreation center.
This project is part of a long-term goal of the CIA to
create a true gathering place for its students.
“To be able to partner with an institute with the
caliber of the CIA is such an incredible opportunity
for Restaurant Associates,” said Dick Cattani, CEO
of Restaurant Associates. “The CIA works with
world famous restaurateurs, renowned chefs, and
foodservice companies from all over the world. To
have been chosen from this impressive group is, for
our team, a dream come true. In addition, hundreds
and hundreds of our culinary and management
team members within the Compass family are CIA
graduates, and a number of them will be involved
with this project.”

Eurest introduces pioneering food and
nutrition concept “Balance Kitchen”at
the NIH’s newly renovated ACRF Café
EUREST UNIT GRAND RE-OPENING
National Institutes of Health
Eurest at the National Institutes
of Health (NIH) in Bethes-
da, Md., recently introduced a
pioneering food and nutrition
concept called “Balance Kitchen”
in their ACRF Café. Designed
to foster and promote worksite
health and sustainability, Eurest
launched the concept at its grand
re-opening of the newly renovated
ACRF Café on September 15.
Balance Kitchen includes daily
and weekly “Sensible Selections”
— better-for-you options offered
throughout the café. Collaborat-
ing with NIH’s health and wellness
goals and demographic profile,
Eurest at NIH offers health-pro-
moting foods at all service points,
with a bountiful variety of fresh,
local and sustainable menu items.
Customers will still be able to
find their traditional favorites, but
better-for-you options will be po-
sitioned front and center to tempt
them to make healthy choices.
“The National Institutes of
Health’s mission is to improve
the health of the nation and the
world through its medical research.
Balance Kitchen directly supports
that mission by providing the
ability to make educated choices
by our staff, patients and visitors,”
said John M. Crawford, director of
Food Services and Concessions
Programs at NIH. “It’s the right
concept in the right place and
allows the consumer to package
a meal in such a way as to show
the total impact on their dietary
requirement.”
At the grand re-opening,
customers loved the renovations,
overwhelming freshness of the
café and variety of Sensible Se-
lections highlighted in green. The
delectable better-for-you Bolo-
gnese on the ‘crEATe’ station, with
whole-wheat penne and spaghetti,
was a big hit among customers.
The new marketing and choice ar-
chitecture of Balance Kitchen pro-
vided visual cues to prompt guests
synced with Eurest’s online nutri-
tion platform, “Webtrition.” With
the touch of a finger, guests know
how a meal will impact their daily
nutritional goals.
Along with nutrition and con-
venience, sourcing and sustain-
ability will be top priorities. As the
program evolves, customers will
see the selection of sustainable
foods offered by the ACRF Café
grow. These selections will include
fair-trade organic coffee and sus-
tainably grown produce, meat
and dairy. This food will be full of
flavor while reducing the cafe’s
carbon footprint.
to compose healthful meals.
“We have over 1,200 guests
come through our café every day,
and we want to ensure we provide
a balance between delicious and
healthful food and beverage
choices that please everyone,” said
Andy Tzortzinis, Eurest marketing
and communications manager.
More than delicious, healthy
food, Balance Kitchen engages
customers through mobile tech-
nology, and connects guests with
nutritional information about the
menu items offered. Three iPad
tablet kiosks, located just inside
the main entrance of the café, are
“Balance Kitchen” is a Compass
Group concept that supports
customers’ health and wellness
goals by promoting and
measuring healthy and
sustainable lifestyle behaviors.
n Fresh, local and health-
promoting food offerings
n 30%–50% of all menu
items meet FIT criteria
n Better-for-you
snacking choices
n 75% of all beverages meet
FIT criteria
n Nutrition labeling
n Nutrition kiosks
n Every menu item is strictly
controlled through the
Webtrition program
n Better-for-you sides with
steamed vegetables and
whole grains
KEY FEATURES OF BALANCE KITCHEN:

EUREST NEW UNIT OPENING
Rustle + Roux
Gourmet café opens in the heart of Chicago’s West Loop
In June 2014, Rustle+Roux Café at The Franklin in Chicago, Ill., opened to a bustling breakfast
and lunchtime crowd. The gourmet café features seven kitchens in one location. It caters to the
Windy City Loop crowd with illy coffee, Fabio Viviani’s Mercato by Fabio concept and Mercadito
Hospitality’s Mexican cuisine. These are in addition to four Eurest stations run by Executive Chef
Benjamin Browning.
Chef Fabio Viviani (pictured below) was on hand to pass out samples and sign copies of his lat-
est cookbook, as were members of the Mercadito team. Joining regular guests were Chicago food
bloggers and the media, including Crain’s Chicago Business. Guests were treated to samples,
raffle prizes and a live band.
The café, headed by General Manager Kurt Lefler, is already exceeding expectations, and Ca-
tering Manager Breana Miller is creating unique menus for tenants and for other office buildings
in the neighborhood.

1When the Center for
Civil and Human
Rights opened in Atlanta,
Ga., in June 2014, offering
spaces for corporate, social
and conference events,
it named Wolfgang Puck
as its exclusive catering
provider. This is a great
honor for WPC; the Center
for Civil and Human Rights
shares powerful stories of
individuals and the civil
and human rights move-
ments of the world. But
it is also a great business
opportunity. The center
offers rooms for lectures,
receptions and seated
dinners to accommodate
from 30 to 1,000 guests in
a beautiful, historical and
artistic atmosphere.
2The BP Houston
Eurest team recently
partnered with Eurest Ser-
vices and CBRE for a day of
safety, including a full safe-
ty training schedule. Eurest
at BP explained how food
safety comes first, through
QA, the Crisis Hotline, Red
Alerts and the BuySmart
Help Line. The event was
topped off with a Middle
Eastern-style wellness
lunch from Eurest’s Meet-
ing Well menus.
3The Eurest team at
Bank of America
in Jacksonville, Fla.,
recently launched a
street food cart. The cart
features signature menu
items, including Bahn
Mi sandwiches, gyros,
kebabs and much more,
all of which are available
on Webtrition. Marketing
Manager Jamie Cevelo,
said, “The goal of the cart
was to provide a way to
reach non-users beyond
the café, which is excellent
for large campuses.”
4Once again, Eurest’s
Nigel Palmer and
Dennis Ferry wowed their
guests with their quarterly
catering fair. The August
2014 event was based on
a farmers market theme
and featured dishes made
with fresh, local ingredi-
ents such as buffalo corn
and quinoa sliders and a
selection of house-made
desserts and beverages.
Each quarter the theme
varies to keep the guests
coming back and the
catering at Trustmark fun
and exciting. As Trustmark
client, Pam Boero, stated,
“There is a lot of creativity,
both food and presenta-
tion wise. We are lucky to
have them!”
People & Places
321
4
“Jazz Up In The Sky”at
Flushing House
In September, a group of legendary jazz
musicians brought their love and concern for
the elderly to the rooftop of Flushing House in
Queens, N.Y., enjoying fabulous food provided
by FLIK as a bonus. “Jazz Up In The Sky” was a
fundraiser for Flushing House, New York state’s
largest nonprofit, independent-living retire-
ment community. Headlining the evening was
Grammy award-winner Hernan Romero. Other
performers included the Michael Feinberg
Quartet and the Isamu McGregor Trio. Guests
enjoyed a gourmet dinner prepared by Chefs
Matt Ferris and Mohamed Turay, served
alongside spectacular views of New York City’s
panoramic skyline.
TOP: FLIK participates
in the weekly
farmers market at
BCBS Tennessee.
BOTTOM: Bird’s eye
view of FLIK’s
rooftop spread at
Flushing House.
Fresh, Fabulous Food From FLIK
Focus on Wellness at BlueCross
BlueShield of Tennessee
Wellness is front and center at BlueCross BlueShield of
Tennessee (BCBST) in Chattanooga, Tenn. By work-
ing closely with BCBST wellness administrators, FLIK
promotes wellness outside of the walls of the café. From
the coffee bar, known as “Perks,” to the satellite location
at the bottom of BCBST’s infamous hill, FLIK’s wellness
philosophy reaches BCBST employees wherever they
are. FLIK partners with local farmers to provide in-house
farmers markets to employees, to ensure they don’t have
to go far to bring home local, nutritious foods to their
families. Quarterly nutritional “Lunch and Learns” and
healthy cooking demos are also provided regularly. FLIK
and BCBST reach out to the community together through
involvement with the American Heart Association and
the Chattanooga Academy of Nutrition and Dietetics.

Quick Bites
Eurest Supports U.S. Open Golf
Event at Pinehurst No. 9 Club
“What happens when you get an urgent call to cater 59
events in one week with just six weeks’ notice? You take
advantage of this once-in-a-lifetime opportunity with a
‘can do’ attitude, and just do it,” IBM Regional Vice Pres-
ident Dennis Weinerman said. And that’s what the Eurest
National Accounts team did to support the U.S. Open
Championship golf tournament in Pinehurst, N.C. The
event was a great success and the Eurest team received
rave reviews. “Dennis and his team were amazing to work
with and I will certainly consider Eurest in the future for
hospitality,” commented Joe Walter, vice president of
client services at 54 Sports.
Cashier’s Table Brings
Value to the Café
Every week, the Eurest team at
CVS Caremark in Scottsdale, Ariz.,
creates an original Chef’s Table
featuring dishes from different
cooks. In an effort to get cashiers
involved too, Chef Manager
Aaron Caulk created a Cashier’s
Table, and asked lead cashier
Karla Hernandez to create a fun, “better-for-you” break-
fast option. Karla’s recipe idea was a virgin blood orange
Bloody Mary, served in real glasses instead of plastic
cups. Chef Aaron said he and Karla would continue to
use Webtrition to find Cashier’s Table ideas. “I learned
that every employee is not only a cashier, or a cook, or a
dishwasher, but someone with great potential. We just
need to give them a chance.”
FLIK Serves Yiddish
Cuisine at Kronos
The FLIK team at Kronos in
Chelmsford, Mass., took culinary
advice from employee Rob
Steinberg and his family to enrich
the café meal traditions during
Jewish holidays. For Passover,
Yom Kippur and Rosh Hashanah, Rob brought his Jewish
family’s culture-honored recipes to the table. Thanks to
Rob and his family, unique desserts such as kugel and
briskets are now part of the Jewish holiday offerings at
all three Kronos locations, as guests line up to enjoy their
special Jewish traditions served by FLIK. A special thanks
to Rob and his family for partnering with FLIK café.
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W
hen Chris Ivens-Brown developed
Eurest’s breakthrough continuing edu-
cation program, the Culinary Academy,
he had some specific goals in mind. This Eurest
executive chef wanted to drive innovation by deliv-
ering a consistently excellent culinary experience.
This program delivers that and more. The Culinary
Academy takes Eurest’s culinary leaders and best
practices to associates in the field, improving the
product, the guest experience, and the working lives
of Eurest associates. The program builds a sense of
ownership that is so important to delivering the fin-
est quality and service. It helps create new leaders in
the business. Much more than continuing education,
the Culinary Academy is a recruiting and retention
tool that helps Eurest attract top talent and make
them even better.
GREAT TEACHERS, IMPORTANT LEARNING
The faculty of the Culinary Academy was carefully
selected from the Eurest culinary team, with each
team member focusing on an area of personal
expertise. And while cooking is at the center of the
academic plate, the curriculum is about the whole
business, including customer service and satisfac-
tion, food financials and more. The goal of the Culi-
nary Academy is to implement and reinforce existing
standards while creating excellence, ownership and
leadership across the business.
The Culinary Academy includes a Station School
to train hourly associates in the set-up and operation
of culinary stations, and will soon include a Master
Class. But the heart of the Culinary Academy is the
Chef Academy. These two-day sessions for salaried
chefs include extensive training in culinary skills,
wellness and nutrition, and food financials. Each class
is 3.5 hours, with time split between presentations,
testing and practical, hands-on application. “Our
chefs do these techniques every day in our cafés, but
when we walk them through and reinforce every sin-
gle detail, it helps them see the bigger picture for con-
sistency, quality and skill,” noted Chris Ivens-Brown.
Each month, two consecutive courses are held si-
multaneously in six different cities across the country.
15 pre-qualified, salaried chefs in each of those areas
meet at a centralized location/account for two days
from 3–6/6:30 p.m. For their convenience, associates’
locations don’t change. Instead, trainers rotate cities,
bringing their expertise to Eurest associates. Each of
the six-month sessions trains 90 chefs. The trainers
then move on to six different cities, to train new
associates. Rotating cities every six months allows the
Chef Academy to reach multiple markets and to
provide training to 180 salaried chefs each year.
QUALIFYING FOR THE ACADEMY
A pre-assessment is required for entry into the
program. Applicants who achieve a qualifying score
on the online exam, which is based on the E-Culinary
Experience, and Eurest-specific content from the
study manual, may advance to the Culinary Academy.
CULINARY ACADEMY
MAIN OBJECTIVES
n Promote the best practices of
Eurest standards
n Create opportunities for Eurest’s
business owners to exchange their
experience and skills
n Build and retain teams
n Reinforce great training at Eurest
n Allow trainers to have a thorough,
inside look at Eurest locations
n Provide training on skills to reduce food
cost, promote regional cuisine, make
nutritional signage, promote Eurest’s
retail offerings to the maximum
A RECIPE FOR SUCCESS:
Culinary Academy
Eurest employees sharpen their skills under newly launched training program

Microsoft Cafés 9 and H in Redmond,
Wash., were recently featured in
Foodservice Equipment & Supplies
(FES) magazine for their focus on
continuous improvement.
FES magazine’s Contributing Editor
Donna Boss, wrote, “Competing for the
best and brightest employees in the tech-
nology universe, Microsoft continuously
builds and remodels cafés to drive partic-
ipation, introduce meaningful technology
into the customer experience, drive guest
satisfaction and enhance customer con-
venience through improvements, such as
reducing queue times.”
The article continues to describe
how Microsoft has added 15 cafés to
their many campuses across the globe
in the past nine years, continuing to
upgrade the dining operations as part
of their consistent renovations. They aim
to maintain a focus on improving the
customer experience through the use
of technology.
Eurest at Microsoft Cafés 9 and H
underwent much-deserved renovations
due to their age. Through the remodel,
Microsoft hoped to drive participation
and satisfaction by adding technology
to the customer experience, along with
other needed improvements. To top it
off, architects were brought in to each
café to create anchor themes, finishes,
art, seating and décor, while the Com-
pass Group at Microsoft team created
menus and station setups that would
highlight the food quality, variety and
exhibition cooking. Eurest Executive Chef
Craig Tarrant, said, “Transparency of the
culinary process is crucial to the success
of our food program. We must recruit
chefs who want to work in this type of
environment.”
Each with a unique theme, Cafés 9 and
H have seen check average, satisfaction
and participation increases since the big
renovation. Café 9’s design theme has an
“East meets West” feel. Here, the anchor
station, Pacific Rim Kitchen, features
double-sided Asian cooking. Café H has
been redesigned into an Italian market
and its anchor station, Mangia Italia,
features Italian-style cooking.
Both cafés now have the technology
to make a 100-percent cashless and
cashierless café possible. Customers can
use touch-screen systems to select and
pay for their food, creating a simple, fast
and user-friendly way to order lunch! In
addition to the new and improved check-
out systems, the cafés received updated
lighting and sound systems, as well as
other restored stations.
Foodservice Equipment & Supplies Magazine Features
Microsoft Café Remodels
Fish Cookery
Butchery
Knife Skills
Grains and Legumes
Egg Cookery
Pasta Handling
Yield Analysis
Wellness
Stocks, Sauces
and Soups
Basic Cooking
Methods
Dough/Pastry
Regional Menus
HONING CHEFS’ SKILLS
CORE CLASSES OF THE
CHEF ACADEMY

The easy way to catch tuna
is called a FAD, or Fish
Aggregating Device. It’s a fad we
won’t follow at Compass Group.
FADs are the latest trend
in fish trawling. Made up of
tracking buoys and bamboo rafts,
FADs attract a wide variety of
sea creatures along with the tuna
they target, including sharks
and sea turtles. Unfortunately,
once they’ve been lured into
this manufactured “ecosystem,”
the giant nets cast by the fishing
crews catch everything in the
Environment
SUSTAINABILITY
BY Amy Keister
Compass Group Vice President,
Business Excellence
of skipjack. That’s a lot of tuna
salad. And it’s a lot of impact
on the ocean’s ecosystem. The
International Seafood Sustain-
ability (ISS) Foundation reports
that FAD-free tuna fishing (purse
seine netting) generates at least
40 percent less by-product than
FAD fishing techniques. That’s
760,000 pounds of marine life,
much of which is on the edge of
extinction, saved in the produc-
tion of our 1.9 million pounds
of tuna!
We didn’t invent this alter-
native technique. Our partners
at Monterey Bay Aquarium’s
Seafood Watch championed it,
but it’s one of the many healthy
choices we make at Compass
Group through our landmark
purchasing policy to remove
“At Compass, we prefer to do things the right
way, so we are very proud to announce our
commitment to buy canned tuna only from
sources using FAD-free methods.”
all unsustainable seafood from
our menus. When guests dine
at Compass cafés, they enjoy
seafood that is sourced responsi-
bly, with minimal impact on the
health of our oceans. Even if that
means doing things the hard way.
Compass Group is a proud
partner of the Seafood Watch
Blue Ribbon Task Force, which
plays an important role in the
sustainable seafood movement,
and whose 20 leading chefs
and culinarians make it their
mission to promote sustainable
seafood use in our cafés across
the country. Chefs Rick Moonen
and Chris Ivens-Brown devel-
oped sustainable seafood recipes,
which were featured in Compass
Group’s National Seafood Month
promotion in September. e
FAD. Only the tuna is kept. Most
of the rest dies as a by-product
of the tuna harvest; the collateral
damage of the fishing industry.
That’s the easy way to catch
tuna, and the cheap way if you
don’t consider the long-term
costs to the environment. But
we do. At Compass, we prefer to
do things the right way, so we
are very proud to announce our
commitment to buy canned tuna
only from sources using FAD-free
methods. That commitment will
cover over 1.9 million pounds
CATCHING TUNA THE HARD WAY
SEAFOOD WATCH BLUE RIBBON TASK FORCE CHEFS

W W W . C A N T E E N . C O M
One healthful
snack at a time
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All Natural • Organic • Gluten Free • Vegan • Kosher
Non-GMO • Choice Plus

SERVING HOSPITALITY
By Megan Warmouth, reprinted with permission of
FoodService Director/CSP Business Media
After working for more than 30 years in
commercial foodservice, Betty Hanlon-Deever
discovered what she called the “best-kept secret”
of the industry when she moved to corporate
foodservice. She joined the Compass corporate
dining team and was placed at Pfizer, in La Jolla,
Calif., “six glorious years ago.” Since then, Han-
lon-Deever has not only revamped the dining
and catering programs, but has impressed her
guests, her client, her employers and employees
with her ability to provide more than just a satis-
fying meal but a complete experience.
Service with a smile
“When I think of Betty, I think of hospitali-
ty,” says Jerry Neverman, district manager for
Compass Group. “When you go into her dining
center, it’s like she’s inviting you into her home.”
For Hanlon-Deever, good customer service
is simply about knowing her customers — their
names, their birthdays, what they like and don’t
like and recognizing that their time in her café
is “their half hour of a vacation, so let’s make it
exciting, let’s give them the experience we love,”
she says.
“She brings customer service to just a whole
new level,” says Nancy Stephenson, conference
services supervisor for Jones Lang LaSalle Amer-
Betty
Hanlon-Deever
Better known as “the queen of hospitality,” Betty has customer
service down to a science. This Pfizer La Jolla foodservice
director tracks the details about her customers’ preferences —
and delights by delivering them. She was April’s “FSD of the
Month” in FoodService Director magazine. Read her story here.
icas Inc., the facilities management company at
Pfizer La Jolla. “She’s just the mother hen that
has to take care of everybody, and she does. It’s
amazing her rapport with people. It’s just very
special.” Of the more than 900 employees on the
Pfizer campus, “she probably knows all of them,”
Stephenson adds. “For [some of] the site leaders,
she knows what type of coffee they have, so she’ll
have it in their office every morning. The littlest
things go so far with people, and she knows that.”
It’s this focus on customer service that keeps
her guests coming back. “Even the people that
come from other sites, they’ll go home and say,
‘we don’t get this in Pearl River, we don’t get
this in New York,’ so they’re always wowed,”
Stephenson says. “There was one colleague who’s
on the leadership team, and [at Betty’s] Salaried
Employee of the Year award celebration said, ‘I
eat in this café every day and I can’t say that I
did that before Betty.’ People love her and they
definitely feel the customer service and [are] so
appreciated here.”
Shortly after Hanlon-Deever began at Pfizer,
the company requested that the department pro-
vide healthier food options and increase sustain-
ability measures, which required the foodservice
program to be modified — and Hanlon-Deever
more than delivered.
“Betty really took the lead for Compass here,”
explains Muizz Hasham, area director for Jones
Lang LaSalle at Pfizer La Jolla. “She was able to
Compass Group
ASSOCIATE SPOTLIGHT
Photo by Michael H. I. Shiue
“When I think of
Betty, I think of
hospitality,” says
Jerry Neverman,
district manager
for Compass
Group. “When you
go into her dining
center, it’s like
she’s inviting you
into her home.”

completely turn the foodservice model around
and really provide healthier options and more
local ingredients, more regional items that were
procured from local farmers … to the point that
we got so many favorable responses from our
client [and] from our customers, and not only
at this facility, but other facilities of Pfizer. They
actually are very complimentary, saying the level
of the food and the level of the staff and the
personal interaction [Betty] provides is really
beyond what other facilities are experiencing.
It really became a flagship store for Pfizer and
for Compass to look at the model in its entirety.
Betty was really instrumental in changing that
type of offering for the Pfizer account.”
Sticking to sustainability
By increasing the amount of local products
served, starting farmers’ markets where Pfizer
employees can purchase local produce from the
café for home use, establishing a juice bar and
inviting local vendors to campus to meet guests
and share information about their products, Han-
lon-Deever has brought health and sustainability
front and center, while adding revenue streams.
“One of the things that we are proud of is our
salad bar,” Hanlon-Deever explains. “There were
a lot of canned items when I started, and now we
have over 18 items on the bar, all fresh, all sourced
from local farmers within a 250-mile radius.”
With the goals of both Pfizer and Compass
in mind, “She’s very conscious in making sure
whatever products she is actually sourcing are
sustainable, eco-friendly and actually supporting
the site goals,” Hasham says. “There are a lot of
benefits to having these third parties come in to
the site and promoting their products. It creates
more of a community environment and people
enjoy that as well. We’re supporting local busi-
nesses in town, and that’s something that Pfizer
really wants to make sure they are also part of.
Betty is instrumental in our vendor programs
that she brings on site as well and makes sure
that [the programs meet] the site goals at large.”
Hanlon-Deever’s impact also is felt beyond
the café. She incorporates the same standards of
customer service and quality into the compa-
ny’s catering program. Hanlon-Deever exceeds
catering expectations, Hasham says. “Even if it’s
a boxed lunch — a boxed lunch is now a gourmet
sandwich, not just a sandwich put together —
all the way to fine china and silverware and a
full-on prime rib dinner served to executives,” he
says. “It’s the full spectrum. She’s able to really,
really enable the customer to feel like, yep, she’s
got exactly what their needs are.”
Through her attention to detail and service,
Hanlon-Deever has been able to keep the bulk
of catering on campus. “A lot of our executive
admin staff are really engaged in sourcing and
catering, and that’s a very tough group, and
rightfully so, because they want the best for
their bosses and their guests,” Hasham explains.
“There’s a lot of confidence in Betty taking that
and providing them exactly what their needs are.
That requires a lot of partnership and trust and
proven performance on Betty’s part. They have
an open ticket, they can call anyone else and
they choose to stay with Betty. The level of the
food is absolutely fantastic here.”
Employee relations
With virtually zero employee turnover of her
nine-person staff during her tenure, Han-
lon-Deever is a proven successful manager. “I
believe that the reason I don’t have turnover
is because I treat my crew as family. I know all
about them. I’m tough on them but fair. I listen
to them as much as I communicate,” she says.
In addition to supporting her employees,
Hanlon-Deever has implemented reward, pro-
motion, team-building and employee recognition
programs. For example, for one week in April,
the staff will play the Egg Game, where a plastic
golden egg containing at least a $50 prize is
hidden among a basket of plastic eggs containing
T-shirts, candy or movie tickets. Each day before
service, the employee who correctly answers a
work-related question selects an egg. “They look
forward to this week of answering questions and
winning prizes,” Hanlon-Deever explains.
“She’s really kind of more of a mother figure to
these folks,” Hasham says. “She’s really protective
of her staff. She takes care of them, of course,
[but] she demands the best out of them. The
staff is very happy as well. They will go above
and beyond. She puts them on a growth devel-
opment plan and provides them with opportuni-
ties, whether it’s here or at another account. She
looks out for her people. That’s not easy to do as
a manager. It really comes from within.” e
MAINTAINING
a high standard of customer
service that has defined the
program and keeps guests
on campus
IMPLEMENTING
client-requested health
initiatives, including locally
sourced produce, farmers
markets and a juicing station
SUPPORTING
and recognizing her team,
resulting in low turnover
ACCOMPLISHMENTS
BETTY HANLON-DEEVER
has enhanced the
foodservice department
at Pfizer LaJolla by:
“I believe that the reason I don’t have turnover is because I
treat my crew as family. I know all about them. I’m tough on
them but fair. I listen to them as much as I communicate.”
–Betty Hanlon-Deever

COMPASS GROUP’S ENVISON 2020
CHANGING THE
FUTURE— OF —
FOOD
facturers, vendors and suppliers within the U.S.
alone. Overall revenue reached $17 billion while
serving over four billion meals in 2014. They have
also increased healthy eating options by more
than 48 percent since 2011. With that said, by
contracting and partnering with forward-think-
ing companies who share the same food philos-
ophy, Compass has the leveraging power to cul-
tivate change in food products, manufacturing
and supply chains, and can influence millions of
consumers in the way they eat and dine, helping
them adopt a more balanced lifestyle.
However, what does the future of foodservice
look like? How can we affect cultural changes
that benefit all people? These challenges require
sustainable solutions and are a priority focus for
Compass Group within their interdisciplinary
profile — to lead with food.
By partnering with companies who think with
and live by the same philosophies, Compass
Group can and will find new ways to create the re-
sources required for intuitive commercialization
T
he food service industry faces a
variety of challenges for the future
of food, many of which are global.
Compass Group believes that these
challenges can be turned into opportunities by
combining resources and partnering with inno-
vative, forward-thinking companies.
A new philosophy is emerging as attention
surges towards the growing trend of social
responsibility and expanding partnerships among
pioneering companies. More and more people are
thinking innovatively in order to create better-
for-you foods and sustainable growth in the food
service industry, changing the way we eat, think
and buy. Compass Group is at the forefront of
this movement, making it easy to live well and
thrive. They have both the theoretical and practi-
cal skills to make things happen. They are driven
by these challenges and are bringing a new,
efficient approach to the innovation process.
Consider the realities that are leading to this
change. Compass contracts with over 500 manu-
Pioneering Companies Come Together
to Create Sustainable Solutions
BY AMANDA BROWN

COMPASS GROUP’S 2020 STRATEGY
Compass Group’s 2020 strategy is to create methods
that promote the voices of visionaries and partner
with companies that have a hunger for identifying the
challenges in the areas of food, environment and health,
as well as the gumption to do something about it.
ENVISION 2020
COMPASS GROUP

that works and fits into the lifestyles of the peo-
ple they serve and beyond. There is an identified
need to actively create conditions for entrepre-
neurs, companies and customers to work to-
gether and move from idea to innovation, from
action to results and, ultimately, to change.
The National Restaurant Association’s food
consumption statistics show that 60 percent
of consumers say they are more likely to pick
a restaurant that offers menu items that were
grown or raised in an organic or environmentally
friendly way. And, 69 percent of consumers say
they are more likely to visit a restaurant that
offers locally produced food items.
Compass Group’s 2020 strategy is to create
methods that promote the voices of visionaries
and partner with companies that have a hunger
for identifying the challenges in the areas of
food, environment and health, as well as the
gumption to do something about it.
By promoting collaboration and inspiring in-
novation with the companies they partner with,
Compass Group is creating environments where
people want to be. Cafés across the U.S. are be-
ing refreshed and remodeled to incorporate not
only more modern and upscale décor, but local,
sustainable, healthful and beneficial foods. They
do this by putting innovation at the forefront of
everything they do, by sourcing the best ingredi-
ents responsibly and by making health and safety
a way of life. Compass aims to make a positive
difference to the communities and environments
in which they operate.
The paradigm is shifting to encourage healthy
eating and active living. More consumers are
demanding it and Compass is complying. Having
a responsible supply chain is important for Com-
pass to deliver quality food service to consumers.
Manufacturers such as Hampton Creek, Steelcase,
and the Coalition of Immokalee Workers are just
a few companies that Compass partners with who
produce foods that are better for you, the environ-
ment and for the agri-workers. Companies like
Qualcomm are clients who demand these chang-
es from Compass as their foodservice provider.
HIGH-TECH AND HEALTH-MINDED
AT QUALCOMM
Billions, maybe a trillion times a day. That’s
how often people around the world touch
something made by Qualcomm. Founded in
1985, Qualcomm is best known for its revolu-
tionary wireless technologies that are integrated
into smartphones, computers and high-tech
equipment used by everyone from the general
public to high-profile companies, military and
government agencies. But there’s no doubt that
Qualcomm is bringing positive change to more
STEELCASE
CREATES AN
ESCAPE-WORTHY
ENVIRONMENT
Diners are beckoned into
an inviting café oasis. These
relaxing yet energizing
dining environments allow
employees to escape the
daily grind. Steelcase,
instrumental in Compass
Group café designs, has
always been synonymous
with creating comfortable,
high-quality furnishings. But
in addition to intelligent
design, Steelcase is
developing tomorrow’s
products today, including
integrating sustainable,
recyclable materials
whenever possible.
A REFRESHING CHANGE: (bottom left, top center) Founder’s Deli on the Qualcomm San Diego campus. Through the “Cafe
Refresh” program, Compass Group and Qualcomm revived an old café space and created an East Coast-style deli. It now
serves as a high-quality deli option that has become an inviting destination where employees relax and collaborate.
The organic garden on the Qualcomm San Diego
campus produces a variety of herbs and vegetables
including kale, arugula, peppers and tomatoes.

ENVISION 2020
COMPASS GROUP
than connectivity and computing.
Headquartered in sunny San Diego, Calif.,
Qualcomm’s facilities spread over several
campuses where employees enjoy state-of-
the-art labs, well-equipped fitness centers and
recreational facilities such as swimming, tennis,
basketball and volleyball. They make every effort
to provide an environment that makes employ-
ees’ jobs inspiring and enjoyable.
To cultivate inspiration and excitement that
flows freely, this forward-thinking company has
placed nutrition for its employees front and cen-
ter. Qualcomm is also behind Compass’ move-
ment to help its employees live well and thrive.
They understand that an environment condu-
cive to generating innovation requires on-site
health-promoting cafés (seven main cafés and
three quick-eat locations with one more being
built) along with their fitness and health centers
to produce a stronger work force of inventors,
strategic thinkers and business leaders. Com-
pass Group’s Eurest has incorporated tangible
changes into Qualcomm’s campus restaurants,
including scratch-made cooking and uniquely
designed cafés that simulate restaurants instead
of employee cafeterias.
To set the stage, Qualcomm steals the show
when it comes to health and wellness practices
that truly benefit their workforce. Employees
participate in a variety of programs, including
semi-annual health awareness campaigns such as
World Health Day, preventative health screen-
ings and health-awareness challenges, while
incorporating their own innovative technologies
into the script. It is the small, positive chang-
es that add up to measurable and sustainable
health gains over time. The 19 locations of 24/7
fitness centers and twice-per-week mobile health
spa offered to Qualcomm employees are just a
couple of those small changes that will make a
big difference.
In line with Qualcomm’s five core elements
of health — eating well, being active, sleep-
ing well, taking time to reflect and practicing
prevention — Eurest plays an influential part
to keep employees well-fed, healthy and active.
Eurest chefs and dietitians bring an educational
component centered on healthy eating and
cooking to their employees by hosting seminars
on the benefits of eating healthier and classes
and cooking demonstrations to teach healthier
cooking techniques throughout the year. Eurest’s
celebrity chefs have also made appearances at
the cafés, including world-renowned Chef Fabio
Viviani, Chef Martin Yan and Chef Jet Tila.
Qualcomm also grows its own organic garden
where fresh-picked herbs and produce, such as
kale, cilantro, arugula, peppers and tomatoes, are
harvested by Eurest chefs weekly and are sent
directly to the cafés to feature in their menus.
The garden is growing, and fruit trees will be
integrated into the harvest next year.
The company is also committed to buying
sustainably and locally whenever possible. For
example, they require that meat does not contain
routine antibiotics, that milk and yogurt is free
of rBGH, and that seafood is caught sustainably.
Recipes that include these core ingredients can
be seen at any of the once-per-week Chef’s Tables
managed by a Eurest Chef, where restaurant-style
dishes are assembled to order by the chef in front
of café guests. This is a unique way to engage
guests, showcase creativity and culinary skills,
and provide an opportunity for guest interaction.
Qualcomm employees have shown great interest
during Chef and Culinary Director Kurt Pfis-
ter’s cooking demonstration around the “Eating
Healthy With Diabetes” Chef’s Table.
Founder’s Deli, featuring tasty house-roasted
meats, signature soups, salads and sandwiches,
is another example of the destination dining
Eurest at Qualcomm strives to facilitate. With its
signature look and feel, Founder’s Deli, named
after Qualcomm founders, is an upscale deli that
is differentiated from all other cafés around
the campus. Customers order and are seated,
then the food is delivered directly to them at
the table, providing personal customer service.
Through its “Café Refresh” program, Eurest
and Qualcomm have redesigned a comfortable,
collaborative dining space where Qualcomm
employees go to eat, not by default, but because
it is their café of choice. Since February when the
revamped café opened, the new Founder’s
There is more to this innovative company than building worldwide
communications and inventing mobile technology breakthroughs.
And that’s what makes Qualcomm an ideal partner for Eurest,
Compass Group’s business and industry sector.
Food
Community
Ownership
Storytelling

Deli environment is conducive to not only eating
together but also meeting together and creating
life balance. The Café Refresh of Founder’s Deli
has been a huge hit.
Creating a culinary culture and mindset to
“be the best,” Qualcomm is not only concerned
about their employees, but their employees’
families. At the new facility at Pac Center, the
company encourages meal times with spouses
and offers on-site family picnics in the park-like
settings hosted by one of the four main on-site
cafés. Those employees who are too excited and
engaged in their tech inventions to sit down and
eat are offered on-the-run lunches and dinners
with the Outtakes delivery program to ensure
a nutrient-filled day. Dinner is also served for
employees who are working late. In addition to
improving the quality of distinctive food delivery
for its employees, Qualcomm wants to create
positive cultural changes and develop sustainable
food solutions. The food choices must satisfy
the palates of a diverse population of associ-
ates and their families who are literally from all
over the world. Diners make special requests
for menu additions, so it’s not surprising to see
everything from Pho, gnocchi, Asian fare and
Indian-inspired cuisine as options. They hunger
for choices that remind them of their homes.
The general public is also welcome to dine in the
company’s cafés.
Integrating technology with food, Qualcomm
introduced Eurest’s new eDine app and has adopt-
ed over 630 users around campus since mid-Jan-
uary. The eDine app is a customer-facing loyalty
app with games, news and rewards features.
Qualcomm shares the Compass Group vision
of inspirational goals and philosophies about
corporate social responsibilities. They share the
vision to explore great innovation by daring to
ask “what if?” With its commitment to innova-
tion and changing the way its employees live and
eat, Qualcomm makes a perfect business partner
for Compass Group to forge light years ahead
within the food industry.
AN INDUSTRY-SHAPING, EXCLUSIVE
PARTNERSHIP WITH HAMPTON CREEK
Hampton Creek is rethinking food production
and Compass Group is helping to forge the way.
In early 2014 when Hampton Creek declared,
“Doing the right thing for our bodies and for
the world should be affordable and delicious,”
it caught Compass Group’s attention. This
philosophy aligns with their 2020 strategy for
partnering with such pioneering companies who
understand the need for change.
Hampton Creek’s technology focuses on
finding new plant-based ingredients that
provide high-quality, better-for-you solutions
for food consumption, and is touted for solving
intensive agricultural issues and making health-
ier products.
On January 28, 2015, Compass Group and
Hampton Creek signed an exclusive, indus-
try-shaping agreement built around the belief
that good food, both for the body and the
environment, should be widely accessible and
delicious. This means that Hampton Creek will
provide exclusive products and targeted product
development for all Compass Group accounts,
and in some cases become the sole provider in
specific categories.
The partnership also includes other industry
firsts. Hampton Creek will partner exclusively
HAMPTON CREEK: HUNGRY TO BRING HEALTHY, AFFORDABLE FOOD TO EVERYONE
With the mission of bring-
ing healthier, affordable
food to everyone, Hampton
Creek is on a fast track
to success. They were
named one of Entrepreneur
magazine’s 100 Brilliant
Companies and one of
CNBC’s Top 50 Disruptors.
Bill Gates called Hampton
Creek, “One of the three
companies shaping the
future of food.” Hampton
Creek CEO Josh Tetrick was
named to Inc. magazine’s
“35 Under 35” list of leading
entrepreneurs.
Based in San Francisco,
Calif., Hampton Creek is
a technology company
pioneering in food. This
company has built a unique
platform that enables the
production of healthier food
at a lower cost, starting with
a safe and sustainable sub-
stitute for the conventional
chicken egg.
As CEO and founder
Josh Tetrick says, “We live in
a time where the unhealthy
choice is dirt cheap and
convenient. And the healthy
choice is pricey and in-
convenient. When my Dad
walks the grocery aisles to
buy mayo or chocolate-
chip cookies or eggs, the
inputs that make them
possible often come from
bizarrely unhealthy places…
Solving a problem means
actually solving the problem
for most people — not just
the folks that can afford to
pay $5.99 for organic eggs.”
Their first product, Just
Mayo, is already distributed
through Safeway, Dollar
Tree, Whole Foods, Shoprite,
Kroger, Costco and more
than 600 natural channel
stores in America. Now,
look for their latest healthy
treat, Just Cookies, at your
local grocer.
JOSH TETRICK
CEO and founder
“We are extremely
enthusiastic about
this new relationship.
Compass Group has
a very talented group
of people who are
passionate about
making food better
for everyone. Our
goal continues to be
to make it easier for
regular people to make
better food choices,
and we’re thrilled to
have partners with the
same goal in mind.”
– Josh Tetrick
CEO, Hampton Creek
ENVISION 2020
COMPASS GROUP

with Compass Group to further expand its
company vision across Asia. This exclusivity,
coupled with Compass Group’s $18 billion of
food purchases, will give Hampton Creek the
leverage to change the conventional approach to
procurement and distribution.
A PHILOSOPHY OF CHANGE, ONE BITE
AT A TIME
We have created a world where the convenience
factor far outweighs healthy food choices. We
risk obesity, heart disease and digestion issues
by consuming foods with unknown ingredients,
as manufacturers are producing foods that are
known to contribute to health problems because
they are cheaper and more convenient. Most
food are laden with sweeteners, salts, artificial
flavors, factory-created fats, colorings, additives,
preservatives and chemicals that alter texture.
While there are over 400,000 plant species
in the world, only 8 percent of them have been
explored for applicability in food. Josh Tetrick,
CEO and founder of Hampton Creek, has pio-
neered food technology that focuses on finding
new ways of utilizing plants in food production.
This technology is affecting change in agricul-
ture, environmental sustainability and water
usage. Hampton Creek is indexing the world’s
plants and developing ways to use them as alter-
Hampton Creek and
Compass Group are jointly
creating digital platforms
such as smart phone apps
that enable customers
to customize their meals
according to their individual
lifestyle and dietary goals.
These enterprise platforms
will also assess purchases and
wellness trends.
THERE’S
AN APP
FOR
THAT!
natives for ingredients that are better, healthier
solutions for food consumption. For instance,
Hampton Creek’s data scientists are actively
examining proteins from hundreds of thousands
of plants to learn what combinations could form
the equivalent of a chicken’s egg.
Hampton Creek’s first product was a plant-
based, eggless mayonnaise called Just Mayo.
This revolutionary and delicious breakthrough
resulted in other products being developed with-
out the use of eggs. Their Just Cookie Dough is
also eggless and can be baked or eaten right out
of the jar. There’s also Scramble, which is a plant-
based product that can be thrown into a pan and
scrambled like a chicken egg, but tastes better.
What’s next you ask? Dressings, mixes and pastas
to name a few.
By developing products without eggs and
dairy ingredients, which require intensive animal
agriculture to produce, we bypass the need for
animal products, reduce greenhouse gas emis-
sions into the environment and ultimately help
to slow down climate change. Plus by using plant
bases, we can see and experience the difference
one product can make in our world.
It’s no wonder Compass Group chose Hamp-
ton Creek to help them pave the way towards
bringing the world to a better, healthier and
more sustainable future.
Just Cookies from Hampton Creek contain all-natural
ingredients, without eggs or dairy products. Varieties include:
chocolate chip, sugar, oatmeal raisin and peanut butter.
Hampton Creek team members, pictured left to right: Josh Tetrick (CEO/Founder), Kara Ricciardi (Associate
Food Technologist), Julie Ucceli (Associate Food Technologist), Susan Thiell (Associate Product Developer),
Shweta Rao (Director, Bakery Innovation) and Swetha Mahadevan (Food Scientist).

ADVOCATING FOR FAIR FOOD WITH
INDUSTRY-CHANGING RESULTS
When Compass Group stands firm on a par-
ticular matter, you’d better believe it commands
the attention of the food service industry. Taking
on, and advocating for, the proper treatment of
human beings in the food supply chain is what
brought on the partnership with the Coalition of
the Immokalee Workers (CIW). After visiting the
tomato farms in Florida in 2009 and realizing
the appalling abuse and working conditions
endured by workers, it was agreed that it would
be a mountain on which Compass Group would
fight. Partnering with the CIW came easily in or-
der to guarantee that both the growers
and the workers received the benefits
of a fairer agricultural industry.
CIW is an organization of more
than 4,000 farm workers in the Florida
region and is the source of 95 percent
of all U.S.-grown tomatoes eaten by
Americans from October to June. The
CIW was formed in 1993 to represent
Immokalee harvesters and to combat
poor working conditions in the indus-
try. The imbalance of power between
the workers and growers had resulted
in unacceptable working conditions, including
sub-poverty wages, wage theft and, in the worst
cases, an environment of fear and abuse.
While CIW enjoyed some early successes
in their efforts to improve the plight of these
workers, a major breakthrough came when they
went to the business end of the supply chain and
approached the buyers of their products.
As CIW organizer Gerardo Reyes-Chavez says,
“In order to bring the entire industry to the table,
we reframed the question. We started to think
about where these tomatoes are going. Who is
making profit from them? And what is the role of
the retail industry in all of this?”
That thinking led CIW to the fast food, retail
and food service industries, where the majority
of the tomatoes are purchased and used. Jump-
ing into action, Compass Group gladly agreed to
increase the price paid for tomatoes by 1.5 cents
per pound, with the majority of the increase
going directly to workers. Other retailers and
fast food companies followed suit. Attached to
those increases were agreements about work-
ers’ rights, and along with the price increases,
came better pay for the workers, better working
conditions, and the right to organize and address
workplace issues. The growers agreed to a Code
of Conduct, which guarantees fair and safe labor
benefits and conditions and agreed to auditing
by the Fair Food Standards Council.
The agreement was a huge step forward in Im-
mokalee workers’ rights and the start of a fruitful
partnership between Compass Group and the
CIW. Since 2009, the campaign has combined
creative, on-the-ground actions with cut-
ting-edge organizational structures to win Fair
Food Agreements with 12 well-known, multi-bil-
lion dollar food retailers. The New York Times
recognized the CIW as “a model for agriculture
across the U.S. If anybody is going to lead the
way and teach people how it’s done, it’s them,”
and added, “The tomato fields of Immokalee
are probably the best working environments in
American agriculture, going from worst to best.”
Compass Group is proud to be a part of these
groundbreaking moments, but the battle is not
over. Other retail giants are joining Compass
Group and the Fair Food Program to expand to
crops beyond just tomatoes.
WATCH AS ENVISION 2020 UNFOLDS
Whether it is fighting alongside CIW for
agricultural workers’ rights, helping high-tech
Qualcomm employees realize healthier and
more balanced lifestyles, or backing better-for-
you cookie and food company Hampton Creek,
Compass Group is committed to making a
difference. Compass Group’s partnerships with
these companies — whose philosophies about
increased sustainability and delivering excellence
are in line with our own — can and will change
the future of food. e
FRUITFUL AGREEMENT:
Jon Esformes, CEO of Pacific Tomato
Growers, and Lucas Benitez, of the
CIW, sign the original Fair Food
Agreement. Afterward, 90 percent
of Florida tomato growers signed
on and implemented the Fair
Food Program to improve working
conditions for farm workers.
LIFTING WAGES: Immokalee farm workers are now paid an additional 1.5
cents per pound of tomatoes harvested, thanks to a partnership between
Compass Group and the CIW to improve wages and working conditions.
ENVISION 2020
COMPASS GROUP

Chef Jim Chapman from
Eurest at Visa is a champion
of the IDP program.
New Compass Program Rescues
Produce and Reduces Waste
The consumer desire for perfect-looking produce often
results in cosmetically flawed produce going to waste.
Buyers will rummage through a display of apples looking
for the perfect one. Misshapen produce and even the
slightest surface blemish can deter consumers.
During harvest, farm crews are trained to pick produce
that is the “ideal” size and has minimal flaws. The “cos-
metically challenged” product is often left in the field,
sent to compost or landfill. A beautiful head of romaine
lettuce that didn’t quite grow as tall as the others is left
to deteriorate. At repacking and processing plants, items
that don’t meet the size requirements for specific retail
packs are also discarded. Unfortunately, there are few
opportunities for farmers and distributors to sell produce
that is not Grade A.
Loss of the product not only affects the financial
stability of the farmer but also has significant impact on
the environment. Water used to grow the produce and
the energy used to transport
the crops is essentially wasted.
Potentially even more detrimental
to the environment is the fact that
landfilling these items leads to the
emission of methane, which is 20
times more potent as a heat-trap-
ping gas than carbon dioxide.
A group of passionate
Compass chefs recognized the
problem and decided that they
wanted to be part of the solution.
Imperfectly Delicious Produce
(IDP) was born out of the desire to
change our purchasing practic-
es for the better. Through this
program, Compass and Foodbuy are working closely
with our farmers and distributors to rescue produce that
would typically be forgotten.
Eurest Executive Chef at Visa, Jim Chapman, said,
“We have been participating in the Imperfectly Delicious
program every week since it started. We use six to eight
cases a week of a product that may have been left in
the field and it is all fresh and local. It feels good to our
client, our staff and to me as chef to be doing something
good for the local farmers.”
At Compass, we are passionate about finding a home
for everything that is good and edible.
Case StudyCase StudyCompass Group &
SUSTAINABILITY

Case Study
BILLY STRYNKOWSKI,
EXECUTIVE CHEF OF PLAYER
DINING AT THE U.S. OPEN
U.S. Open Chef Oversees Thousands of
Meals a Day in the Early Going
By Sophia Hollander
It must have been the rice.
As Chef Billy Strynkowski strode through the
player dining room at the U.S. Open one after-
noon, an athlete approached.
“We won,” the player said, clapping Mr. Stryn-
kowski on the shoulder. “Tomorrow, more rice!”
“They come to feel like I’m a good-luck charm,”
said the jovial 52-year-old chef with a smile.
In recent years, food has grown as a focus for
the world’s top tennis players.
Top-ranked Novak Djokovic’s well-publicized
switch to gluten-free dining, which coincided
with the Serbian’s ascent to the number-one
ranking in the world, helped propel nutrition to
the forefront of many players’ minds, U.S. Open
officials said.
Last year, officials undertook a $350,000
renovation of the players’ dining room and hired
hospitality firm Restaurant Associates to oversee
their food, led by Mr. Strynkowski.
“We started seeing players focused more than
ever on the foods they were eating and bringing
their own dieticians with them,” said Danny
Zausner, chief operating officer at the USTA Billie
Jean King National Tennis Center.
Despite high food ratings in player surveys,
Mr. Zausner said, “we felt it was an opportunity to
re-evaluate the food.”
The player dining service feeds as many as
4,000 meals a day, with that number dropping as
the tournament progresses.
The food was perfectly fine before, said U.S.
player Sam Querrey, just “a little more bland.”
“You’d just have a pasta station and a sandwich
station, you could get a Gatorade and a water,”
said Mr. Querrey, who advanced to the tourna-
ment’s third round on Thursday.
This year, he has eaten salmon-and-avocado
sushi every day, he said. Drink options range from
fruit and vegetable smoothies to coconut water.
Under Mr. Strynkowski’s direction, cheese
pizzas have been replaced by a series of whole-
wheat flatbreads with toppings like peaches
and heirloom tomatoes.
“Mr. Strynkowski
passes out his cell-
phone number to
players and their
retinues, who text
him at all hours.
He promises to get
them anything, as
long as they file the
request at least 12
hours in advance.”
Chef Billy Strynkowski wears many hats in his role as RA’s
Director of Wellness. When he’s executive chef of player
dining at the U.S. Open in Flushing, N.Y., Billy never takes
off his toque. For three solid weeks, he is at the beck and
call of every tennis player on site, and he oversees the new
“Balance Kitchen” concept, which is in its second year at the
U.S. Open. Chef Billy was recently featured in the “NY Food”
section of The Wall Street Journal for his role at the U.S.
Open. We’re so proud, we had to reprint the entire article!
Billy
Strynkowski
Compass Group
ASSOCIATE SPOTLIGHT

Coffee was once made in vats. Now it is brewed
“like baristas would be doing at Starbucks, “ said
Mr. Zausner. And, he added, “Until someone tells
us that kale is unhealthy, kale is in everything that
we serve or at least it seems that way.” The spa-
cious dining room attracts players at all hours and
features soaring ceilings and muted earth tones.
Mounted iPads offer detailed nutrition informa-
tion on all the dishes.
Mr. Strynkowski was well-suited to helm the
transition, officials said. He spent 11 years as exec-
utive chef for Cooking Light magazine and serves
as director of culinary wellness for hospitality
firm Restaurant Associates when he’s not at the
U.S. Open.
His personality also made him a good fit, said
Mr. Zausner.
Mr. Strynkowski passes out his cell-phone
number to players and their retinues, who text
him at all hours. He promises to get them any-
thing, as long as they file the request at least 12
hours in advance.
“If he could, he would do individual dining for
every single player on the tour,” Mr. Zausner said.
“I’m not sure the man knows how to say ‘no.’”
That has resulted in his dashing into a ShopRite
grocery store on his way home from work to pick
up a jar of canned cranberry sauce for one player;
sourcing local striped bass or bluefish (“a lot of
them hear that Long Island” has it) or tracking
down almond milk.
“Twelve hours and I’ll get them basically any-
thing in the world,” he said.
Mr. Strynkowski was born in Flatbush, Brook-
lyn. When he was 12, his family moved to Rock-
land County and Mr. Strynkowski still resides
there today.
By the time he was eight years old, he said, he
was running home from school to experiment
in the kitchen — often to his family’s dismay.
“Always making a mess. Always getting yelled at,”
he recalled with a sheepish smile. “Anything that
was in the refrigerator somehow made it into a
pan or a blender.”
That kind of curiosity has led Mr. Strynkowski
to patent several cooking-related inventions
over the past several years, including the “Better
Batter Beater”— a battery-operated hand mixer —
and the “Roasting Laurel,” a flexible piece of
silicone that helps lift meat up out of its own fat
when roasting.
His family has another name for his active mind.
“We call it undiagnosed A.D.D.,” said his
22-year-old son, Austin, referring to atten-
tion-deficit disorder. “Everything is an adventure
with that guy.”
Like the time Mr. Strynkowski called his son
from Seattle. As it turned out, he had been craving
a particular sandwich made in the city — so he
hopped on a plane.
He said, “ ‘I had a lot of paperwork to do; I
figured I’d fly to Seattle, do my paperwork on the
plane, eat the sandwich and then go home,’” Aus-
tin said. “ ‘I’m like are you kidding me, dude?’ “
Mr. Strynkowski’s latest invention — a new
kind of spatula — came to him while he was
playing golf in Ireland, he said.
“Your mind is constantly rolling,” he said.
His days at the U.S. Open start by 6 a.m. and
end after dark. It is a relentless few weeks, he not-
ed, with no days off. He must wrangle a team of
chefs pulled from across the company’s kitchens,
including Google, GOOGL -1.72% the Metropol-
itan Museum of Art and Credit Suisse. CSGN.
VX -0.66% Rain delays can create an instant
swarm. An ingredient’s sudden popularity can cre-
ate a crisis, as gallons of pesto or grilled chicken
suddenly disappear.
In other words, it is enough of a challenge to
fully engage his restless mind.
“The funny thing about being a chef is you
please people you don’t know, so it’s kind of an
odd profession,” he said. “I like to think that we’re
temporary artists for people that you don’t know.”
e
BILLY STRYNKOWSKI’S
ACE FUEL FOR CHAMPS
INGREDIENTS
1 cup chocolate soy milk
1 ripe banana
1 heaping tablespoon
peanut butter
2 ounces crushed ice
2 ounces coconut water
1 teaspoon chocolate syrup
DIRECTIONS
Place all ingredients into the
top of blender, blend till smooth.
Serve immediately.
THE RECOVERY SMOOTHIE
U.S. OPEN RECIPE
In the early evening or after a
long match, most competitors
stop by The Players Lounge at
the U.S. Open Tennis Champi-
onship to catch up with friends
and opponents. You’ll find most
of them drinking the Recovery
Smoothie, which prepares them
for upcoming matches or practice
workouts. Professional athletes
love the way this smoothie tastes.
Delicious flavors, combined with
great nutritional value, make Billy’s
concoction a Grand Slam.
TOP-SEEDED NUTRIENTS:
U.S. Open players devour Billy’s
“better-for-you” dishes. Key
ingredients include vitamin-rich
fruits and vegetables.

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