march 28, 2016 • issue 595

connect with people. inspire through food. create solutions. live our promise.

German FuenteViaSat • Carlsbad, CA

Essential #6 – Respond Quickly

This Week’s Featured HERO

e· flashe· flashmarch 28, 2016 • issue 595

Culinary Inspirations: TaKorean Food Truck Success

Since transferring to ViaSat six months ago, German Fuente has managed to impress both management and customers with his performance and culinary skills. “He’s earned the trust and admiration of the team through his hard work, contagiously positive can-do attitude, and his willingness to listen and teach,” said Foodservice Director, Federico Gonzalez.

Federico recalled an instance where the catering group was overwhelmed with orders. The team was out delivering orders, but a few were left behind in the kitchen. German didn’t hesitate to help, even though he was unsure of where the food was going. He took the food, and a long-time employee, and together, they delivered the remaining orders. When Federico got back, he was amazed with what happened. German let him know in that moment, “you’re not short-staffed; you’ve got me!”

“German is a true leader,” said Federico. “He does so by setting the example. It is truly a pleasure to work with him and have his as part of the team.”

Visit MyCompass to learn more about HERO and download the submission form.

create solutions

inspire through foodlive our promise

Tacoma Chef Precious Agarpao always wanted to do a Korean-themed food truck in her café, but she struggled with ideas to market it to guests. Then it clicked that Taco Tuesdays were always a hit with her guests at her State Farm café. She thought: Why not fuse Taco Tuesday and Korean cuisines? Soon, the TaKorean concept was born.

To capture guests’ attention, Precious needed to build a truck. “I built the food truck from empty boxes that were lying around and wrapped them in aluminum foil for the body of the truck,” Precious said. “I used duct tape as

the border and colored masking tape to do the lettering. I bought a black board and colored chalk to identify the cold side items. Then, we rolled it out!”

Beef and chicken Bulgogi tacosBeef and chicken Bulgogi tacos were served as the entrée and

included toppings and sides like roasted tri-color cauliflower and carrots, pickled cucumbers and scallions, kimchi style slaw with Napa cabbage and zesty Sriracha sour cream. The TaKorean food truck did not disappoint. The team sold 75 plates for $7.29 each, which boosted café sales by 24% that day. Customers raved about how good the food was.

One guest who had traveled to Korea and knew the taste of authentic Bulgogi said, “This is excellent and has a very good food flavor profile.” Other customers said the dish had “very balanced flavor,” and was “absolutely amazing.” Congratulations to Chef Precious and the Eurest team for making an idea a reality.

1. Choose a high-traffic day. Spread the word through social media and chat up guests.

2. Get Creative. Use boxes, colored tape, aluminum foil and other eye-catching materials to capture attention.

3. Offer sides and toppings that complement your cuisine.

4. Label items clearly – including prices and ingredients.

5. Tell guests how you got the idea. Make it your story.

Try this in your cafeTry driving sales with your own food-truck concept.

For best results:

Earlier this month, eight Eurest associates graduated from the A.D.A.P.T. program, in Charlotte, NC. Senior leadership was represented by George Mboya, Chief Financial Officer. The A.D.A.P.T. (Advanced Development and Planned Transition) program is designed to make unit managers ready for promotion to multi-unit level positions. Join us in congratulating Will Alfieri, Peter Casperson, Aaron Caulk, Jacoby Hale, Nicholas Langendorfer, Kim Lussier, David Peterson and Kristen Reisinger on their accomplishment.

A.D.A.P.T. Program Graduation

Most units must take out trash every day. Seems so simple – but if we aren’t careful, accidents can quickly occur.

Take care to avoid the following injuries during your next trip to the dumpster:

Sprains and strains: Before lifting, test the weight of the trash bag or can. Ask for assistance or lighten the load.

• Bend and lift using arms and legs – not your back.

• Keep objects close to your body.• Don’t twist. Turn using your feet, not your

waist. • Don’t over-reach when opening/closing

lids and when lifting in trash.

Pinches: Take care when opening and closing dumpster doors and lids.

• Brace any lids the wind might catch. • Watch so your hands, fingers and body

can’t be caught between objects.

Slips or trips: Identify and use only safe pathways.

• Make sure you can see over/around the trash in the cart.

• Avoid areas that are wet or have debris.

Other accidents: Watch for people driving through the parking lot and for other associates.

• Make eye contact with the driver and ensure he/she acknowledged your presence.

march 28, 2016 issue 595connect with people. inspire through food. create solutions. live our promise.e·flash

Marchclick on links below

spotlight on safety

F.U.E.L.Global Bowls - Earth Edition

Buy Now Snack Later Chips

National Nutrition Month

St. Patrick's Day

It's National: Noodles

Munch Madness

Hampton Creek

When Eurest cash registers are off by a few cents, they have minimal impact, but any register drawer that is off by $3 or more (over or under) requires a closer look.

Recent Case: A cashier found out it was easy to steal cash because management was not recording

variances or holding cashiers accountable for variances that were over/under $3 or more. As a test, the cashier charged the customers full price, but entered a lower price into the register. This put extra cash into the drawer for the cashier to take later.

She didn’t even need to track the amounts she had taken because she knew management had no tracking system in place. If a system were in place and variances were recorded, the cashier could not have taken the money so easily.

Key Points for tracking variances:• If you have four or more cashiers, track variances daily on a cash over-and-short log.• For fewer than four cashiers, you do not need to log any variances, but cashiers still must

be held accountable for any variance that is +/-$3.

create solutions

Hold Cashiers Accountable for Register Variances

Foodbuy’s just-published April 2016 PriceWatch guide reports the following price changes:

Price decreases for:• Colavita Olive Oil (down 10.5%)• Sara Lee Beef + Franks (down 2-3%)• Rembrant Shell Eggs (down 2%)• Tyson Chicken (down 1%)

And increases for:• Smithfield Bacon (up 4-7%)• Grassland Dairy Butter (up 2.2%)• Sara Lee Breakfast Sausage (up 3-4%)Find Foodbuy’s weekly produce market alerts

with news about quality and pricing for recent crops.

Foodbuy's April PriceWatch

Local supplier managed order guides (MOGs) are officially locking today. These orders must go through your MyOrders online account. If you are not currently using MyOrders, get started through the Owner’s Management Suite.

• New MyOrders users must complete the New Users Survey to gain access. Click here for instructions.

• While you wait for access to be approved, complete MyOrders training for step-by-step instructions on placing orders, checking out and creating shopping lists

If you don’t see your local vendor in MyOrders, please call BuySmart at 1-877-499-3663.

Local Suppliers MOGs Officially Locked Compass Group is collecting stories for the next

Corporate Social Responsibility report. Let’s get Eurest some great press.Please send Eurest Communications an email if your operations have done interesting work with:

• Waste • Plant-forward initiatives• Awards or stories (including news stories and client

newsletters)

Please include the following information in your email:• Unit information (client name and location)• What was done?• When?• Why (what inspired the idea?)• And any other information you think will be

interesting or helpful.

Got news? We Want to Know!