2012-2013 Regional and National Account of ... - Compass USA



2013/2014Chartwells Higher Education Dining ServicesRegional and National Account of the YearNomination Form SUBMISSIONS DUE TO CORPORATE BE-A-STAR JUDGING COMMITTEE JUNE 20TH 2014Contacts: Regional Be-A-Star ChampionsCorporate Be-A-Star Committee Member: Kristine.Andrews@compass-Click here to visit the Be-A-Star website.Click here to open the 2013/2014 Be-A-Star program PDF.Save completed form and upload to Star Claims page of the Be-A-Star website: Higher EducationAccount of the Year Nomination Form2013/2014OverviewChartwells has developed a strong and successful framework of programs, policies and management style which support our drive to remain the leading foodservice provider in the industry. We distinguish ourselves from competitors in ways that matter most to our key stakeholders. The Regional and National Account of the Year Awards in the Chartwells Higher Education Dining Services’ Be-A-Star program were established to recognize exceptional teams that have truly excelled at managing their accounts, growing our business and developing our associates. Teams compete among almost 200 participating accounts. Each executive management team within seven regions across the United States nominates, reviews and chooses one overall Regional Account of the Year in the 2013/2014 Be-A-Star program from many top contenders. Judging on a regional level gives executive teams the opportunity to recognize the impressive triumphs taking place at their respective accounts. Seven Regional Accounts of the Year then compete among each other for the title of National Account of the Year based on the evidence provided by the team using this submission form. Members from Chartwells’ Corporate Be-A-Star Committee judge all seven nominee submissions. The Regional Accounts of the Year and National Account of the Year are recognized for their efforts that promoted and elevated campus foodservice following Chartwells’ Eat.Learn.Live. philosophy, Vision & Values and Management & Performance objectives that improved business efficiencies and performance that increased financial growth. Each team must possess the highest business standards, proven business knowledge, superior culinary and guest service skills, professionalism, and demonstrated leadership as a champion in the industry. While it is a difficult selection process, winning accounts are chosen for going above and beyond the overall Be-A-Star program requirements and exceeding expectations in the workplace. Winners are also chosen based upon their commitment to diversity and inclusion that fostered team and individual development, providing superior guest service, support for the campus community and implementing new innovations that improved environmentally friendly operations. Congratulations to our teams that have reached this stage in the 2013/2014 Be-A-Star program and for a job well done! Being chosen as Regional or National Account of the Year signifies that your team has truly excelled on a daily basis by providing unprecedented dining experiences for every student and guest dining on campus. Thank you completing this form and competing for Regional and National Account of the year!Eligibility / Nomination / Submission OverviewAll Chartwells Higher Education colleges and universities are eligible as follows:Unit must be an active participant in the Be-A-Star program.The unit must assist with completing this submission form to the best of their ability and provide supporting evidence such as photos, videos and testimonials for consideration.Each top contending unit should submit this form to their regional Be-A-Star committee for consideration for Regional Account of the Year. Judging CriteriaUnit must complete all Star challenges/achievements beyond expectations, on time and provide supporting evidence from the 2013/2014 Be-A-Star program.Mandatory requirements: Profit Before Overhead (PBO): Unit must accomplish budgeted PBO in client calendar year July 1, 2013 to June 30, 2014.Daily Sales Outstanding (DSO): Unit must have maintained or reduced period 9 YTD DSO level year on year.Inventory Turns: Improve inventory turns based on the following: If your unit inventory turns are less than 32 turns, your unit must improve by at least two turns. Example: If your prior year was 31, then your current year should be 33 showing improvement by two turns. If your unit inventory turns are greater than 32 turns, your unit must maintain or improve turns.Unit size and associate scope of responsibilities are understood by the judges. Judging criteria will focus on the successes and innovations by the nominated team/unit that sets them apart from their peers.The nomination form must be completed in its entirety with supporting evidence. Much of the judging criteria can already be measured at the unit level and results will be reviewed accordingly as identified in the submission form.Recognition / AwardEach region’s executive management team will choose one Regional Account of the Year based on how well the team/unit met all of the criteria identified in this form. Each region will recognize one Regional Account of the Year at a regional Be-A-Star event to be determined by the Regional Vice President and Be-A-Star committee.One National Account of the Year will be chosen by the Chartwells Corporate Be-A-Star Committee. The judging panel will review each of the seven regional account of the year submission forms and any additional supporting evidence provided by the account. The National Account of the Year will be recognized at a Chartwells’ or Be-A-Star event and receive a custom award.Account of the Year Nominee InformationName:Title/PositionRegion:Unit Name:Unit Cost Center #:Email:Unit Address:District Manager:# of Associates at Unit:# of Meals Served Daily/Yearly at Unit:Is Account a CFE or POD?Submission Form InstructionsThe unit must complete this submission form containing the established criteria for the 2013/2014 award.The unit’s team must be fully engaged with the Be-A-Star program. Supporting evidence in the submission should reflect their participation.Use as much space as needed on this form / Word document keeping in mind that hard, tangible facts are preferable. Bullet points would be acceptable where appropriate. No other forms will be accepted and submissions must be legible. Electronic submissions, CD, or memory stick submissions are acceptable.Include and attach supporting information to convince judges why the unit/team deserves recognition as Chartwells’ prestigious Regional and National Account of the Year. Provide photos, short videos, client/guest/student testimonials, press or published works, website links, social media links as supporting evidence. Compass Group may use video at the national celebration for National Account of the Year. A photo of the unit/team suitable for publication and unit dining logo in .jpg format must be submitted with the submission form. (High resolution photos, minimum 300 dpi and saved as a .tiff, .eps or .jpg.) Save form and submit to your regional Be-A-Star Champion with supporting evidence before June 20, 2014. No exceptions. Regional and National Account of the Year Submission RequirementsProvide photos, short videos, client/guest/student testimonials, press or published works, website links, social media links as supporting evidence.1. Unit must provide all submissions from the entire 2013 / 2014 program from Star 1, Star 2 and Star 3 challenges. Hard or electronic copy is acceptable but information must be grouped together and properly identified for judges.2. List and provide evidence of any team or associate achievements, awards, recognition and accolades received pertaining to your account and client partnership. 3. List and explain involvement in any special events the unit/team supported on or off campus. - Include past and present charities, disaster assistance, call to action. Reference your Star 3 Compass in the Community mandatory reporting which should be provided with your submission.4. Provide at least one client testimonial / support statement, letter or video recommendation for account of the year. Include unit dining logo .jpg. Ensure client name, title and unit name are all correct. Email video using: ID: Kristine.andrews@compass- Password: chartwells and send to your Be-A-Star committee. Developing Our Great People / Embracing Diversity & InclusionApplicants should review Chartwells’ MAP Strategy components provided before each question throughout this document to assist with answers. 395605-635000Provide photos, short videos, client/guest/student testimonials, press or published works, website links, social media links as supporting evidence. Provide evidence from your Be-A-Star Star program submissions if applicable.1. Tell us about the team’s involvement with mentoring, training, inspiring, and embracing diversity and inclusion at the unit and how it helped develop the entire team. Example: Provide your Star 3 Diversity Component reporting data. 2. Did your unit compete in the President’s 5 Jewel Award and Compass in the Community awards? See Star 3 and Awards section in the program for details. 3. How have management and/or programs from Chartwells or Compass Group supported the professional growth and development of associates on your team? 4. Chartwells is passionate about providing the highest quality food and exemplary guest service. Provide truly great YouFirst stories and photos involving your team members. Include positive results from outstanding guest service (e.g. increased sales, associate loyalty/retention, account retention, improved guest loyalty scores, sales information).Unit YouFirst Stories:Safety, Health & Environment First - Health, Wellness and Nutrition-2540-317500Risk Management:Quality Assurance and food safety are critical within the foodservice industry where matters could compromise the integrity of the business and the wellbeing of our associates and guests. The nominee must maintain Compass Group Quality Assurance/Food Safety Standards, pass third party audits, consistently pass health inspections with zero violations and maintain all up-to-date training, certification and documentation.Provide photos, short videos, client/guest/student testimonials, press or published works, website links, social media links as supporting evidence. Provide evidence from your Be-A-Star Star program submissions if applicable. Any infraction disqualifies the unit for consideration for Regional Account of the Year. 1. Was your unit cited for any failed health inspections during the 2013/2014 Be-A-Star program? 2. What is your unit’s safety rating per Compass Group’s rating system? Your team/unit must have maintained a 100% accident free zone and rated silver or gold level.3. Has your unit developed any unique and successful safety innovations outside of Compass Group standards? Balanced U: Chartwells’ award winning health, wellness and sustainability platform. All Chartwells’ resident and retail accounts should have Balanced U implemented at each location. Manager Guides, required training and resource links can be found on MyCompass. For any questions not covered in the support guides, contact Laura.lapp@compass-.Sustainability, Food Allergies, Associate Health & Wellness4 A-B-C-D-E-F. How has your unit and team improved dining services, made a measurable impact on the environment, provided healthier dining options, or supported associate health relating to each Balanced U component listed below based on any new innovations implemented at your unit? Please do not provide corporate marketing materials or lists of our programs provided to your unit since this does not reflect an original unit innovation. An acceptable submission would include your enhancement to a program, platform or idea that was proven to be successful at the account. List any awards, student/client/community testimonials, provide photos, video, press clippings. Do not just list what your team does, but explain the success, guest satisfaction, cost savings, profit, etc. that your innovations provided. Use as much space needed and provide attachments for the Eat Green, Run Green, Return Green and Build Green components below. Eat Green components: cage free eggs, sustainable seafood, reduced antibiotic fowl, rBGH free dairy, use of organics, Fair-Trade products, Eat Local and Waistless campaigns.4-A. Chartwells supports ethical eating through partnerships with organizations that provide sustainably sourced products. What has your unit contributed toward this initiative?Do not just list what products your unit serves, but explain the student reaction with documented guest satisfaction, cost savings, profit, or what your unique Eat Green innovations provided. Unit Answer: Run Green components: Trim Trax, trayless dining, Project Clean Plate.4-B. Chartwells follows socially responsible business practices by running environmentally friendly programs that manage food waste. What impact has your unit had with regards to this component? What were your Carbon Foodprint Dashboard results if you used the program?Do not just list what programs your unit follows, but explain the success, guest satisfaction, cost savings or profit for example that your unit realized by implementing unique Run Green practices.Unit Answer:Return Green components: composting & recycling, other.4-C. Chartwells follows Environmental Policy Guidelines and Standards for waste reduction, recycling, water and energy conservation. What do you do at your unit beyond these basics?Provide any unique practices that minimized the environmental impact of your business at your account. Did it reduce costs or win any awards?Unit Answer:Build Green components: Third party green/sustainable ratings and affiliations e.g. U.S. Green Building Council LEED certified, Green Restaurant Association, AASHE/STARS rating, ACUPCC/American College & University President’s Climate Commitment, Princeton Review Green Honor Roll. Novus Group or other green renovations/construction. 4-D. Tell us about your sustainable ratings, awards, recognition and impact on the campus/students/client/community. Provide any grand opening photos for new build-outs or renovations including a list of new and exciting eco-friendly components. Unit Answer:4-E. As the leading U.S. college and university foodservice provider, we are expected to assist clients with their obligations to provide appropriate food offerings to students with food allergies and sensitivities. Following our Balanced U platform, your team should have already completed the following program components. To meet Regional Account of the Year requirements, please provide evidence that your account has all of the assurances listed below in place or provide a timeline when action will be taken. Click here for Food Allergy Support on MyCompass. Click here for Balanced U Support on MyCompass. Click here for the Compass Group Training and Development website.Unit Answer:Required Objective:√ CompletedEvidence of Completion Provided:Assisted clients in working with food-allergic (e.g. Celiac disease) students by developing individualized meals or meal plans. Discussed with clients any extra costs associated with meeting these requirements.Units must document all requests made by students or guests with food allergies or celiac disease for custom made food due to the allergy or disease.Units must identify and train at least one “Resident Food Allergy Expert” (RFAE) for each of your operations, and every shift the operation is open.Unit must post our food allergen signage in conspicuous locations in all operations.Units must train all associates on food allergies, the 8 major food allergens, and their responsibilities utilizing the CHAT session. Document all training and keep those records on file.Unit must train all of your managers, chefs, supervisors, and Resident Food Allergy Experts” (RFAE) utilizing the online “Food Allergy and Celiac Disease" training and certification course.Enhance menu item names for “unexpected” or “hidden” 8 major allergens, including for our in-house packaged grab-and-go offerings.Assist the client in working with food-allergic and celiac students to develop individualized meal plans. If you do not have an onsite Registered Dietitian available to meet with the client and students and families, contact the Chartwells Higher Education Division Director of Nutrition, Laura.Lapp@compass- for guidance. Additional culinary support will be provided by Chartwells’ Vice President of Culinary Innovations, Christian.Fischer@compass-. Be prepared to explain our allergens, and made without gluten program elements to your client, with confidence, based on your understanding of these best practices, as well as your full implementation of all elements. Ensure your team understands the processes in place at your dining services account regarding how to manage a guest who has a reaction to a food sensitivity or allergy including contacting Emergency Medical Services or other critical care doctor. 4-F. Chartwells intends to practice what it preaches with regards to health and wellness. Tell us how your team participated in Chartwells' associate wellness program or utilized Compass Group AltogetherGreat associate resources. One example would be starting a quit smoking campaign for associates. Unit Answer:MAP focuses on five key profit drivers in our business. Our goal is to be the most efficient operators delivering the best quality food and service at the lowest cost to our clients and guests. Your account will be judged on measurable unit contributions and improved performance relating to Chartwells Higher Education’s Management & Performance objectives. (Chartwells’ MAP Strategy 1-5 components are listed for each section for your reference.)MAP 1 is about: - Growing sales, profits and margins from existing clients and generating new business.- Core 4 cross-selling, vending/Canteen office coffee service referrals and facilities management support.1. How has your team contributed toward MAP 1 objectives and what were the results? Example: How has your team assisted with improving and growing sales, rebids, driving value and revenue, engaging clients/guests and improving contract profitability at the unit?MAP 2 is about: - Increasing customer sales and proper marketing. - Consumer offers: providing profitable, satisfying, attractive menu offerings.- Consumer price: managing prices to maximize profits and selling more effectively.- Consumer volume: influencing consumer buying with interaction through customer service.1. How has your team contributed toward MAP 2 objectives and what were the results? Example: Identify any new menu innovations, regional or local promotions or merchandising developments implemented by the team that impacted consumers, retails sales and meal plan purchases.2. Provide evidence of successful implementation of national LTO’s, promotions and programs (financial, industry award wins such as NACUFS etc). Show us how you measured the success of the LTO, campaign, promotion or program resulting in financial profits or cost savings. 3. Mapping the Servery is a guide to help manage food costs. What innovations did your team create that went above and beyond Mapping the Servery requirements that brought significant profits or savings to your unit? 4. What measurable benefits has your unit seen using Retail Optimization Training?5. Your account’s Customer Satisfaction Survey results will be reviewed.6. RINK or rate increase negotiation kit is a tool to help set the tone with clients regarding rate increases for the new year. Did you use RINK, what was your goal and results compared to the prior year?7. Does your unit follow the 15 tenants of merchandising to increase revenue through product placement and presentation? Include a photo of your pride and joy. MAP 3 is about: - Buying correctly, purchasing safe products of optimum quality at the best price, menu planning that drives sales, maximizing profits and reducing waste.1. How has your team contributed toward MAP 3 objectives and what were the results? 2. Supplier management/purchasing: Unit purchasing compliance at 98.5% must be met.3. Growth in compliance to preferred products will be measured at the unit level. Provide evidence that your unit is in compliance. 4. Effective purchasing and menu management: Unit must purchase at least 6% Opportunity Buys within the year. Provide evidence that your unit is in compliance.5. Unit actual food cost % of sales (Period 1-9 Oct. 2013-June 2014) and paper cost % of sales will be compared to plan and prior year actual results.6. Menu on Demand, MOG and Foodbuy Food Inflation reports are support resources to help manage rising food costs. How did your team utilize each resource to manage food costs in conjunction with menu engineering, Opportunity Buys and seasonal products, for example, and were results favorable? 7. Cost Analysis Controls: Board operations must report Cost Per Meal (CPM) four times each period on their Flash Report. Teams utilizing the Webtrition program should also report CPM consistently. How often do you calculate your costs per meal? How do you calculate CPM if using another method? 8. Webrition usage reports should be sent to Chartwells Operations Directors/Team. Your usage report records will be reviewed. 9. PBO, DSO and YTD inventory turn requirements will be reviewed. 10. Trim Trax and Trim Trax Catering results must be reported each period on your unit’s Flash report and overall program results will be reviewed for improvements. MAP 4 is about:- Controlling in-unit overhead expenses and labor optimization.1. How has your team met or exceeded targeted MAP 4 objectives and what were the results? 2. Overall unit profitability can be impacted by improper use and wasted products, linens, cleaning/office supplies and services. In-unit overhead expenses will be reviewed. Provide evidence that your unit is in compliance.MAP 5 is about above-unit costs / holding the line on overhead costs and is not applicable for Regional Account of the Year. THANK YOU!Be-A-Star Program SupportNortheast Region: Chartwells Be-A-Star - c/o Salem St. University Attn: Angela Silva 352 Lafayette St. Salem, MA 01970Phone: 978-745-7646 Fax: 980-235-6067Angela.Silva@compass-Mid-Atlantic Region: Chartwells Be-A-StarAttn: Lisa Mullen 3118 Foulk Rd Garnet Valley, PA 19060Phone: 610-497-9113 Fax: 980-235-6054 Lisa.Mullen@compass-Southeast Region Chartwells Be-A-Star Attn: Shanna GreenRegional Marketing Manager8638 Savannah RoadHarrisburg, NC 28075Phone: 980-258-8280 Fax: 704-516-4573Shanna.green@compass-South Central RegionChartwells Be-A-Star Attn: Tiffany Welcome Bunch Regional Marketing Manager4301 North Beltwood ParkwayDallas, TX 75244Phone: 972-988-7217 Fax: 704-295-5489 Tiffany.Welcome@compass-Central RegionChartwells Be-A-Star 1012 Ekstam Drive, Suite 4Bloomington, IL 61704Phone: 309-662-9012 Fax: 309-662-2246 ChartwellsHECentralRegionOffice@compass-West RegionChartwells Be-A-Star Attn: Missy Hamblin1352 Spring CourtJerome, ID 83338Phone: 208-324-4463 Fax: 208-441-4513 Missy.Hamblin@compass-Lackmann / Metro New York Region:Lackmann-Be-A-Star@ ??For all Corporate Be-A-Star Committee questions, separate nomination forms, judging or other assistance please email: Chartwells-Corporate-Be-A-Star-Committee@compass-~END~ ................
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