Morrison Healthcare and Crothall Healthcare get a brand makeover

Both Compass Group companies will receive new chef coats and uniforms, websites and marketing materials, where needed.

Jan. 15—Morrison Healthcare and Crothall Healthcare unveiled new logos and word marks as part of a combined brand refresh. The streamlined looks for both Compass Group companies are similar in design to show their close alignment and seamless approach to providing hospital and health system clients with specialized food, nutrition and support services. The new marks also line up the two companies more closely within the global Compass Group brand while symbolizing the globalization of Healthcare.

"Our brand refresh is a natural next step designed to bridge the new direction of our company with our legacy of providing superior food and nutrition services, as well as exceptional patient, caregiver and customer experiences," said Morrison Healthcare Chief Executive officer Tim Pierce. "Morrison and Crothall are experts in food, nutrition and support services. We have always worked together as sister sectors within Compass Group and are now leading clients in the direction of joint services by leveraging the strength of our specialization and expertise, side-by-side under the Compass global brand." 

More From FoodService Director

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Managing Your Business
studient orientation

When an alma mater and an employer are one in the same, it can be a win-win for both the employee and the school. Here’s how two students’ experiences with campus dining—one positive and the other negative—led them on a path to their current jobs.

A Feast to Remember

NC State University’s main campus in Raleigh, N.C. was built on farmland given to the state by Richard Stanhope Pullen; every spring, students gather to celebrate those agricultural roots through Farm Feast, an outdoor celebration with food and music. Design major Christin King remembers her first Farm Feast vividly: “...

Ideas and Innovation
nutrition facts label

Despite operators’ attempts to communicate nutrition information to guests via cards and labels on the food line, many guests still feel they have no clue what’s in their food. University of Illinois food economist Brenna Ellison shares a few guesses as to why consumers ignore these signs following a recent study on their placement in dining halls.

Q: Who is most likely to read the cards?

A: Students who were already exhibiting more healthy behaviors. So those were the students who track their intake using an app or a food diary. After the first week, we found the rates of people...

FSD Resources