Heads up, chefs: Mezze is getting a refresh with new bowls, plates, and Mediterranean classics designed for today’s guests and built for operational flexibility.
Mezze also introduces upgraded ingredients including Little Sesame Hummus, Actual Veggies Falafel, and Atoria’s Pita.
Be sure to review the updated Concept Guide, training resources, and marketing materials on MyCompass as you prepare to launch the refreshed Mezze experience later this month.
To the baristas behind every early morning, intricate order and much-needed second cup, this one is for you.
You keep people going. You remember the regulars. You bring calm to the rush. You turn a quick coffee stop into a real moment in someone’s day.
In honor of Barista Appreciation Day, team members shared photos of their baristas with their favorite beverages, and they look amazing!
Now it’s your turn. Shout out your barista in the comments and show them some love!
Nominations for our Be-A-Star Excellence Achievement are now open.
Through the Excellence Achievement, we’re recognizing teams that deliver consistently high standards, disciplined execution, and world-class hospitality. Even when performance is strong, these teams continue pushing to be Better than Great.
If your team consistently raises the bar through hospitality, execution, and following standards, now is the time to share your story.
All accounts who would like to be considered for Marketplace of the Year must participate in all four Be-A-Star achievements.
Head to the MyCompass Be-A-Star page via the homepage banner to submit your nomination.
Safety starts with the choices we make every day. Before every task, take a moment to stop, observe your surroundings, and think through the safest way to work.
Watch out for yourself and each other. If you see something unsafe, speak up.
No job is more important than safety. Every action matters. Every person matters. Let’s commit to making safety part of everything we do.
Thank you for making this year's Stop Food Waste Day a strong reflection of who we are. Ten years in, your commitment continues to turn everyday decisions into real impact — for our business, the communities we serve, and the planet.
We're still collecting photos and highlights from across teams, and the engagement has been great to see.
Keep sharing ideas with each other and raising the bar as we continue helping people know how they can make the most of the food they have.
You all have been putting out some strong charcuterie boards lately.
From Chef’s Tables to catering setups and the looks of these pictures, you are creating displays that can't be resisted. It’s one of those offerings that works across the day and guests keep coming back for it.
Shoutout to Catering Manager Lex Martin, Executive Chef Maria Moran, Executive Chef Ben Eichhorn, and Cook Emileidy Perez who contributed to the hard work behind these photos.
Swipe to see how everyone’s putting their own spin on it. What are your go-to items when you build a board?
Heads up, chefs: Gyros is now part of our Street Eats line-up as a more premium, high-impact grill option.
There are now 7 pita builds plus sides, built for peak service with cross-utilized ingredients already built in across Street Eats, Mezze, and catering.
Be sure to review the Concept Guide on MyCompass. Tag us in your pictures as you share this concept with your guests.
Feature this for Earth Month, a bright, flavor-forward salmon with a green goddess sauce, roasted broccoli, and a crisp leek and broccoli stem slaw.
It hits across the board: high in nutrients and flavor while using the full ingredient to reduce waste.
Easy to execute in service, with a fully shoppable recipe guests can take home and recreate.
Kudos to our team at an airline training center in Renton, Washington for creating a open and easy opportunity to help our guests become acquainted with our we can support them through catering.
Catering office hours allow admins and meeting organizers a chance to answer questions and sample special catering bites.
Could your team do something similar to spotlight the newly launched Spring Seasonal Catering Menu?
Nominations for our Be-A-Star Growth Achievement are now open.
Be-A-Star is our annual program highlighting innovation and operational excellence across Eurest. Every team has the opportunity to be recognized as a star.
Through this achievement, we’re recognizing teams that demonstrate a growth mindset and drive increases in same store sales and participation.
If your team has created strong sales growth through innovation or by maximizing culinary and retail programming, now is the time to tell that story.
All accounts who would like to be considered for Marketplace of the Year must participate in all four Be-A-Star achievements.
Head to the MyCompass Be-A-Star page via the homepage banner to submit your nomination.
Check out the real Uncle Joey in action bringing the concept that he inspired to life.
Lines were out the door at one of our casino accounts in the Northeast.
Chef Joe Falcone, the chef that inspired the deli concept that called back to his Philadelphia roots, has been running Chef’s Tables and pop-ups himself, drawing big crowds and spurring popularity we knew this concept would receive.
Are you going to try this in your marketplace?
To learn more, visit our blog or check out the Chef Concept Guide.
Chefs, get ready, Pocket Charcuterie is coming in hot and it is made for executives on the go.
This viral LTO is part snack, part power move, and fully built to start conversations before the first meeting even begins. Prep now, find it in the Fool's Guide on CyMompass!
Happy April Fool’s Day! Can you imagine?!
