Eurest USA

We challenged our chefs to showcase their creativity using premium Faroe Islands salmon and they responded with some standout recipes during our High Liner Foods Faroe Islands salmon contest. They competed for a trip of a lifetime to the Faroe Islands! Chef Serge Riviere based in West Chester, PA earned the top honor for his Herb Crusted Faroe Islands Salmon with braised leeks, lingonberry, and lava sea salt. As the grand prize winner, Chef Serge won an all-expenses-paid trip courtesy of High Liner Foods. Congratulations, Chef Serge, on this achievement!

For many of our guests, the barista is one of the first people they see when they start their work day. Before laptops open or the first meeting starts, there is often a coffee counter, a familiar face, and an exchange that helps set the day in motion. Today, we celebrate our baristas who go the extra mile to show hospitality through every remembered order, steady service during the morning rush, or personalize coffee cup message. Our baristas are a big part of the guest experience. To our baristas, thank you personally. Thank you for spreading the love, one cup at a time.

We are celebrating a monumental weekend that our culinary team got to take part in. At this year’s Celebrity Chef & Wine Dinner in Charlotte, our Chief Culinary Officer, Chef Chris Ivens-Brown, joined 600 guests for a night focused on a powerful mission supporting St. Jude Children’s Research Hospital and raising $1.6 million to support the hospital's life-saving work. As one of the event’s celebrity chefs, Chef Chris and our culinary team served a high-end tasting experience featuring scotch quail egg with sage sausage, tomato bacon jam, brandy aioli and micro celery; beer battered fish and chips with snow cod, truffle parmesan chips, remoulade and micro chive; and beet-cured salmon blini with horseradish crème and osetra caviar. Then came the live auction, where Chef Chris offered an in-home 8 to 10-course wine-paired tasting menu for eight, and the bidding grew into an incredible three-way tie. Instead of choosing one winner, Chef Chris said yes to all three, which contributed $75,000 to the cause. A special thank you to the incredible chefs who helped make the night unforgettable, including Sam Hart from Counter and Chef Alex Guarnaschelli from Food Network.

These are pictures that we hope will make you smile. Our teams showed up in a big way to support Best Buddies International for the Best Buddies Friendship Walks nationwide this spring. They participated in cities coast to coast including Phoenix, Richmond, Washington, DC, Los Angeles, and Pittsburgh, raising money to support career opportunities and initiatives for individuals with intellectual and developmental disabilities. So far, our teams have raised more than $52,000 and counting. Read more about our partnership with Best Buddies: https://lnkd.in/eBich965

Thank you to everyone who joined us in the cause and mission of Compass Group's 10th annual Stop Food Waste Day last week. We are still receiving photos and stories from across the country and we know this collective work will make a positive impact for generations to come. Thank you to our chefs, operators, dietitians, and frontline team members for helping others taste and see practical ways to make better use of the food we have.

For 10 years, Stop Food Waste Day has been an opportunity to recognize the ingenuity that can exist in our kitchens to reduce food waste. This year was no different. Our culinary and communications teams went on tour in Charlotte, visiting local marketplaces to see how they are making Stop Food Waste Day more than a day to educate, but for guests to experience. Thank you to all of the chefs, front of house, back of house, our dietitians and managers, and everyone who helped bring this to life. Take a look at what’s possible, and come along for the ride! #StopFoodWasteDay #Eurest #Eurestusa Compass Group USA

Today is Stop Food Waste Day, a global day of awareness to drive collective change in how we use the food we have, how we prevent unnecessary waste and how we redirect surplus in ways that protect our environment and support our communities. This day reminds us that reducing food waste starts with the choices we make every day. At Compass Group’s Charlotte headquarters, Chef Tom Matterface and Front-of-House Manager Alex Monteiro have helped establish partnerships that keep leftover meals and food scraps out of the waste stream and move them where they can create greater value. Listen to their story and read about it here: https://lnkd.in/eKiPVk9Y

The grill just got a global upgrade. Think warm pita stacked with seasoned meat, crisp veggies, and bold sauces. Gyros have arrived, and they’re bringing serious street food energy with them. From shawarma-style flatbreads to bao buns and bánh mì-inspired sandwiches, there’s something new to try every time you walk up. We're excited for our guests to try this whole new flavor experience.

Now on the menu - introducing Street Eats: Arayes. Our Streets Eats concept brings the world's most popular street foods to our marketplaces, giving guests the opportunity to partake in an international food journey at work. Arayes comes from the eastern Mediterranean coastal region, also known as the Levant region. Our Research and Development chefs studied traditional flavor profiles from this part of the Middle East, building the dish around Lebanese 7 Spice and Aleppo pepper for authentic depth and balance. This crisp, savory handheld pita is stuffed with seasoned ground filling and grilled until golden and crisp, bringing an authentic street food experience to the marketplace. We can't wait for you to try it!

What began as an ordinary Friday turned into a life-or-death moment when Senior Vice President Andrea Mayer heard panic at her door and rushed in to help a neighbor in cardiac arrest. Because of her CPR training, she knew what to do, stayed calm, and helped save his life before EMTs arrived. Her story is part of a larger movement that began after National Accounts President Tom Teves survived a cardiac emergency and turned that second chance into a mission to help others be ready when it matters most. Since then, more than 1,000 Eurest managers have completed CPR training, and lives have been saved because team members were prepared to step in. Read up on more lifesaving stories from across the team via our bio link: https://lnkd.in/epJGQRhe