Compass Group launches Balance, a destination wellness Web site

Jan 27—Compass Group recently launched its new Web site, Balance, a customer-focused site that will provide wellness and nutrition information for customers in more than 1,000 Compass Group accounts across the country.

The new site emphasizes healthy lifestyle choices and moderation by incorporating multiple dimensions of wellness and sustainability. The site encourages shifts in behavior in pursuit of greater personal health, healthier communities and a healthier planet.

The site is a partnership between Compass Group and EatingWell Media Group, publisher of EatingWell magazine. The site features 500-calorie menus, healthy recipes, nutritional information, a BMI calculator, cooking videos and science-based nutrition articles.

“We’re challenging our guests to personally engage in their journey to wellness,” Susie Weintraub, vice president, strategic marketing & communications for Compass Group, said in a press release. “We have designed the site to help them get started easily on their journey to find Balance.”

Deanne Brandstetter, vice president of nutrition and wellness for Compass Group, added, “Our in-house team of registered dietitians, along with the team from EatingWell, have vetted and approved each and every recipe, article and tool we’ve provided, so it is not only easy to make a healthier choice but [also] the information is reliable and easy to understand.”

Visit the site at balance.compass-usa.com

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources