A MONTHLY NEWSLETTER CELEBRATING COMPASS ONE – HEALTHCARE JULY 2015

CONNECTEDA MONTHLY NEWSLETTER CELEBRATING COMPASS ONE – HEALTHCARE JULY 2015

PRACTICING “GREEN HEALTH” FOR OUR CUSTOMERS PG 6

Greening Our Future

CELEBRATING GOOD SAMARITAN HOSPITAL’S TOP 25

ENVIRONMENTAL EXCELLENCE AWARD

A WORD FROM BOBBY

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I’m really proud that we have led the way in joining Practice Green-health for other Compass sectors. Morrison’s alignment with Menus of Change, a major component of Compass Group’s Envision 2020, and Crothall’s CIMS-GB certification have already established us as leaders in sustainability efforts. I’m especially proud of our efforts in earning Good Samaritan Hospital’s Top 25 Environmental Excellence award from Practice Greenhealth this year. I think you’ll learn a lot when you read about how our teams stepped up over the years to help this customer win the award. As our “Collaboration” stories have proven, there are some significant ways that our teams can save clients money without sacrificing quality. “The Includers” story from The Children’s Institute is a great example of what can be accomplished when teams get together and think outside the box. Both feature stories from Morri-son are amazing tributes to the good we can do when we go above and beyond to serve. Morrison’s Advance Culinary Center (ACC) was rewarded when it responded to an inclusion opportu-nity from the Blind Industry and Services of Maryland, and the Chef

Bradley story at Children’s Health-care of Atlanta’s Scottish Rite Hospital reminds us all that our mission includes the wellness of our patients’ families. Finally, the terrible events in Charleston are what inspired a team of EVS volunteers from the Medical University of South Carolina (MUSC) to go the extra mile for their community. What a triumph of the human spirit—I am so proud of our team and amazed at the grace and selflessness they exhibited in their actions.

As always, I am touched by the evidence of your hard work and commitment to our mission. These stories prove that we are on the right path, and I am exhilarated by the momentum we are building together. Thank you for what you do every day to keep us on this upward climb. You are what makes our company great!

Best wishes,

Bobby Kutteh CEO Compass One - Healthcare

“ LET ME KNOW WHAT YOU THINK!” CLICK HERE TO SEND BOBBY A COMMENT.

Dear Readers

The stories in this issue of Connected are all compelling examples of the

culture we are building together. We have hit the ignition switch…and are

already experiencing the power that comes from two values-driven teams

working together. When Morrison and Crothall collaborate as Compass

One-Healthcare, great things happen!

COMPASS ONE-HEALTHCARE

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Next in our collaboration contest is the story of how Morrison and Crothall teams combined forces at The Children’s Institute to help save their client $50,000. We call them “The Includers” for their inclusive method of turning over every stone and cooperating in every way possible to reduce costs. Morrison and Crothall teams gathered when Regional Directors of Operations Chris Connelly from Crothall and Nikki Tench from Morrison gave them a $50,000 cost-savings goal to achieve. “We are a small facility, but have many facets,” Director of Food & Nutrition Services Johanna Michalik explains. RVP Deb Elsey led the discussion with Johanna and Hannah Myers from Morrison and Charlene Humbert and Debra Hamlin from Crothall. After some tough brainstorming, they identified some key areas to propose to the client.

The team was amazed at what they discovered as a result of working together.

“ It may not seem like a lot of money,” Johanna Michalnik comments, “but it was collabora-tion that completed this and made it work.”

The final reduction in monies was decided by our teams’ client. As an added inspiration, Crothall will use Morrison for all of their catering needs. This will, in turn, increase client sales and keep the money both in-house and in-company. “This was our first collaboration with more to come,” Johanna tells us.

THE INCLUDERS: No Stone Left Unturned

WAGE AND FRINGE EXPENSE SAVED BY REASSIGNING A 2ND SHIFT TASK FROM MORRISON TO CROTHALL.

NEW EQUIPMENT EXPENSE SAVED ON RECOMMENDATION OF ALTERNATE BRAND BY MORRISON.

PAPER TOWEL EXPENSE SAVED BY CROTHALL LETTING MORRISON USE PARTIAL ROLLS PREVIOUSLY DISCARDED.

FOOD COST SAVED ON CATERING EXPENSES FOR CROTHALL.

$4,233

$3,500

$1,750

$1,200

THE CHILDREN’S INSTITUTE PITTSBURGH, PA

Members of Morrison Food & Nutrition Services & Crothall Environmental Services (pictured L)

MORRISON HEALTHCARE

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Seize the Day

It wasn’t the romantic, Olive Garden anniversary dinner that Scott originally had in mind, but when Morrison Healthcare’s Chef Bradley Czajka served his pan sautéed chicken parmesan, bread stick cravings evaporated. Chicken Alfredo fettuccine was plated for Scott’s bride, and The Garden’s endless salad bowl was set aside for an everlasting memory.

The dilemma of redirecting dinner plans because of a sick child is not new. Sniffles and fevers have long been cancellation culprits, but, for Scott and his wife Marie, “sick” on this particular anniversary evening was not of the cold and cough variety. Sick for their child came in the form of a ventilator and a glass-framed pediatric intensive care unit at Children’s Hospital in Atlanta. So, with their vigil over their baby’s fate a 24-hours-a-day-commitment, Olive Garden would have to wait.

But, if the Morrison team was to have their way, the anniversary dinner would not.

The team at Children’s has long had a knack for attending to special

needs and unusual requests, and, while no request was made, a need was recog-

nized and grandly fulfilled.

Lisa Kinsel, who oversees volunteer services, had learned about the couple’s upcoming twenty- first wedding anniversary and knew just who to call

with the idea of doing something special for

them. So, with experienced confidence that Chef Bradley’s team welcomed all challenges, the group was tagged for the task.

Though initially resistant to the plan, Scott ultimately agreed to share what his dinner destination and menu selections were to have been had the ICU not inter-rupted. And, with that, Morrison’s culinary team went to work. Accompanying the chicken entrées were pasta, roasted garden vegetables, freshly baked garlic bread, and fruit-composed cheese cake, all on china, atop crisply pressed white linen.

The makeshift dining room, just steps away from the patient, was as tenderly emotional as any candle-lit dinner away from it could possibly have been. With chocolate-dipped strawberries and a bubbly taste of cider to top things off, Morrison’s team had succeeded, if only for a moment, to allow Scott and Marie to step away from their sadness and worry, while never leaving their child’s side.

In appreciation for their work, the hospital’s CEO noted that the team “went above and beyond to play a special part in this family’s life ... I’m so proud of you for seizing the opportunity to create this moment …”

Carpe Diem, Chef Bradley and team. Seize it.

Contributed by Special Correspondent, George Levins

MORRISON HEALTHCARE

July 2015 5

When Director Gary Feldstein was recruiting for Morrison’s Advance Culinary Center (ACC)’s sanitation and light maintenance associate, he found an unexpected source of talent, one that demonstrated what can happen when we harness the power of inclusion.

The ACC in Baltimore is one of two Morrison facilities that pre-cooks ready-to-heat-and-serve foods for our various kitchens and cafés, from New York to Virginia. The team packages the prepared products and then sends them out to locations within a 10-hour drive. However, this busy establish-ment needed someone to take care of its own day-to-day cleaning, and this position was Gary’s staffing challenge.

It was about that time that a neigh-borhood rehabilitation organization, Blind Industries and Services of Maryland (BISM), stopped in to see if they and Morrison could partner. Just up the street from our ACC, BISM’s stated mission is to “posi-tively change people’s attitudes about blindness,” and “to provide stable career opportunities, innova-tive rehabilitation programs, quality products and services, and to develop resources for training and

education.” BISM knows that people who happen to be blind or visually impaired can be successful in society, given the proper training and support. Intrigued, Gary allowed the repre-sentative to look around the ACC for possibilities. In turn, he and Assistant Director of Operations Art Franc toured the BISM facility, noting the high level of production at the site.

The organization introduced Dannell Johnson as a candidate, and Gary immediately saw Dannell’s potential in filling the ACC’s sanitation open-ing. The State of Maryland was willing to pay Dannell’s wages for a period of 30 days. Dannell came to work prepped for success and with a job coach, who stayed with him for his introductory week. Dannell, who is blind, quickly took up his tasks, and did well at his job, soon gaining the skills to return to a previous job with new confidence. Anica Zlotes-cu, Job Readiness Instructor at BISM, praised the ACC for their support, saying, “We hope that you see the major role you played in Dannell’s ultimate success.”

Gary believes the ACC’s unique experience of working with Dannell was a so positive that he is consider-ing setting up a joint training program with BISM. In fact, the entire ACC team were enthusiastic about their experience working with Dannell and felt they had learned a great deal.

Gary was presented with the “Un-leashing Talent” award at the Robinson Town Hall in April. Says Regional Operations Director Jocelyn Leiberman, “I have no doubt now that a blind person can work effectively in a kitchen. This is really a great story!”

Seeing Potentialin the Unseeing: Outreach That “Unleashes Talent”

Dannell Johnson, BISM Consumer, at the ACC

FEATURE

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WHAT IS PGH?By the end of the last century, it was very clear that the world’s population was suffocating in its own waste. To make matters worse, leading contrib-utors to this waste problem were the fast-food industry--and hospitals.

In 1998, the US Environmental Protection Agency and the American Hospital Association signed an agreement to pick up the pace of pollution prevention efforts at healthcare facilities. “Hospitals for a Healthy Environment Program” (H2E), was created, and in 2001, H2E, with added support from the American Nurses Association, began reaching out to the healthcare

community. By 2006, the program included over 1,300 “Partners,” representing some 7,000 facilities.

When government funding was withdrawn, the H2E was reorganized into an independent, not-for-profit, organization, Practice Greenhealth.

Environmental sustainability practic-es were redefined as “a means to better protect the health of patients, staff, community, and environment.”

Seven years later, the PGH is now recognized as the national leader in healthcare sustainability.

Meet PracticeGreenhealth:OUR NEW PARTNER IN SUSTAINABILITY

Recently, Morrison Healthcare and Crothall Healthcare led the way for five Compass Group sectors, including

Canteen, Foodbuy, and TouchPoint, to join Practice Greenhealth (PGH). Partnering with PGH, they both participated

in the CleanMed conference in Portland, OR, and are now setting a clear path for future sustainability efforts. PGH has

long been important to many of our healthcare customers, and our teams have always supported their customers’

initiatives. As PGH members, we expect to be well positioned to lead our customers on their sustainability journeys.

EXPANDING “WASTE”-LINES

100 MILLION Tons of which is packag-ing material per year

300 MILLION Tons of garbage produced by Americans per year

8 MILLION Items dumped into the oceans worldwide per year

1,500 X the Super-dome of Hazardous waste generated in 12 months

July 2015 7

WHAT WE ARE DOINGBon Secours Health System has been a PGH member for six years, and a “Top 25 Environmental Excellence Award” winner for the past two. This is the organization’s most prestigious award, the hardest one to earn, with some 900 institu-tions vying for the honor. According to Lance Martucci, Bon Secours Charity Director of Materials Management, initially the health system joined PGH because ecological stewardship is compatible with the system’s mission. Since many of the PGH goals promote using and dispos-ing of less, it made good business sense as well. At one Bon Secours site, Good Samaritan Hospital in Suffern, NY, Martucci partnered with Crothall’s current Regional Manager of POM, Matt McGuire, then

brought on board Resident Regional Manager

James Thompson, Food Director Ryan Sullivan, and former Unit Director EVS

Vincent DiGiaco-mo— now Director

at Bons Secours’ Warwick and Port Jervis

sites. PGH even supplied tutors to teach them how to fill out the

extensive annual application and to help them develop best practices in sustainability.

The teams at Good Samaritan soon found out that toeing the line isn’t easy. James replaced two chiller units in 2011, saving over 1 million kilowatts of energy per year and recycling over 2.5 tons of project refuse. Sean McManus, current EVS

Unit Director, works with waste vendors to

control recycling and limit much more costly medical waste. He also ensures

cleaning prod-ucts and supplies

that measure up to “green” standards. Ryan

saw to a kitchen renovation, install-ing new Energy Star-rated equip-ment, purchasing biodegradable packaging, starting wellness pro-grams, and finding local food sources. In the end, years of hard work, training for clinical staff, and collaboration paid off, propelling Good Samaritan into a position of leadership -- rivaling other system hospitals and jumping into the top 25 nationwide. “My people from Crothall and Morrison were great,” enthused Martucci, remarking that even though they were new to the process, they met the challenge and succeeded.

HOW WILL PGH HELP OUR CLIENTS?As PGH members, we will have a host of benefits available in helping our customers achieve their sustain-ability goals. A glance at the PGH website reveals tools and resources, discussion boards, and the Green-Health Academy, offering members webinars and published information. They’ll even work with us to develop specific training needs. Another key benefit is our access to the many green vendors who are a part of PGH. Further, having worked as a partner with PGH at CleanMed means that Morrison and Crothall are establishing us as recognizable leaders in sustainability practices, something that our healthcare customers should find extremely helpful. Both Morrison’s Director of Wellness Lisa Roberson and Crothall’s National Direc-tor, Systems, Standards, Innova-tion & Global Support Rich Feczko will be instrumental in sharing further benefits of PGH with our teams in the new fiscal year. Look for more information on this topic in future issues of Connected!

Managers from Food & Nutrition, Environmental, and POM Services at Good Samaritan Celebrate Their Top 25 Win.

CROTHALL HEALTHCARE

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The date of June 17 will live for a long time in the memo-ries of Charleston, SC, and our nation, as a day of stag-gering tragedy, when ten faithful members of the historic Emanuel African Methodist Episcopal church, including Pastor Clementa Pinckney, were senselessly gunned down during a bible study. Only one victim survived. Hourly prayer vigils started shortly after the massacre, asking for Divine guidance, inspiration, and help.

This, however, is a story of heroic volunteerism on the part of our EVS associates from nearby Medical University of South Carolina. John W. Lawyer, Jr., hearing of the day’s events moments after they took place, decided that he and his colleagues were in a position to make a difference in their community. As Senior Assistant Director to EVS in the hospital, John knew the community would have a hard time dealing with the aftermath and, more specifically, cleaning up the scene of the tragedy. After all, for the EVS team, terminal cleaning of operating rooms and trauma units is their stock and trade. He collaborated with Assistant Director Angie Starkey who wasted no time in approaching the church and phoning various government offices to offer their team’s services, each one telling her thanks, but they’d let her know. Apparently, a contractor had been appointed the task of cleaning up.

A few days later, John received a call from Emanuel’s church secretary, asking if their offer still stood. He and Angie went over to find carpets still in bad shape, and rooms left untouched. A quick call was made to General Manager Dick Smith, who approved use of cleaning supplies. Then the Crothall volunteers were assembled, including many family members, and gathering the tools of their trade, the crew was on site that same afternoon, cleansing and sanitizing the church. It took the crew two hours to do a thorough job. “That’s what we do best; clean up,” stated John.

According to Angie, they were prepared to do the work, but dealing with the grim marks of violence and grieving for the slain almost made the task impossible. However, it was a stronger emotion that got them through it. “Every-one came with love,” Angie said. “Across race—it was about love, peace, and reaching out.”

In a special note, MUSC CEO Dr. Patrick Crawley stated, “I would like to personally thank the MUSC Environmental Service team who took a trip over to Emanual AME Church and performed a special cleaning at the request of church members... This is tremendous example of MUSC Excellence!”

Spiritual “Cleansing”:MUSC EVS VOLUNTEERS AT CHARLESTON EMANUEL AME

MUSC EVS Volunteers prepare for the ordeal ahead. MUSC EVS volunteers and families: “doing what they do best.”

CROTHALL HEALTHCARE

July 2015 9

POM MIT Leonard Shamily

POM MIT Lucas J. McCoy

LAUNDRY DIVISION RACES TO APPRECIATE DIFFERENCES After a global mandate for all Compass One-Healthcare managers to complete the first Diversity and Inclusion course, Appreci-ating Differences, laundries throughout Crothall raced to complete the online course. The “Appreciating Differences Challenge,” championed by Laundry Division DIAC mem-bers Liz Remillong, Ken Holt, and Chris Hansen, and approved by SVP Mike Barner, offered 100% tuition reimbursement on the course for the first region to com-plete the training. Second and 3rd place regions received 75% and 50% reimbursement respectively. The response was almost nstanta-neous. By June 1, the entire division “crossed the line” with a perfect 100% compliance score! Congrats to 1st place winners: the Petroski Region; 2nd place: Brockamp Region; and 3rd place: Corcoran Region!

MIT: TRAINING PROMISING POM MANAGERS Entering the workforce can be difficult for potential employees, and finding good people can be a challenge for employers. The POM Manager in Training (MIT) program takes care of both issues. Candidates undertake a 20-week program, where 12 weeks are devoted to a POM-specific curriculum, followed by eight weeks of on-the-ground, business-specific experi-ence. Rigorous evaluation of the trainee takes place after the training ends where skill levels are assessed and progression deter-mined. Kim Failla, Crothall Sr. Learning and Development Consultant, developed the Crothall POM training program, ensuring that POM management would have a solid understanding of regulatory compliance, experience with skilled trades, and practical expertise to be successful. Denise Sutter, Compass Group Director of Leadership

and Professional Develop-ment, explained that

there are currently 48 delegates involved in training throughout nine Compass lines. Senior corporate leadership views the

MIT program as essential to building the

future of our company, opening the door to ready-to-

go employees who have the skills, knowledge,

and dedication to do the job. At the mo-ment, Crothall POM’s MIT delegates are

Leonard Shamily at St. Joseph Mercy Oakland

Hospital, Pontiac, MI, and Lucas J. McCoy at Mt. Sinai Medical Center, New York,

NY. Both are doing fine and have a bright future with us!

HELPING HANDS

Recognition came to Director Christina Hungarter’s Patient Transport (PT) team in Hahnemann University Hospital’s We Are Magnet! newsletter. “Over the past six months, [nursing-caused] transport delays have reduced by 7%,” while “incorporating values of Patient Safety, immediate Response Time, Professionalism and Proficiency, and Patient and Customer satisfaction.” How was this achieved? Adopting a program called “Helping Hands,” from New York Hospital Queens, the team recognizes hospital staffers and units who best aid transporters in speeding up the delivery of patients. Every quarter, a large banner proclaiming the award is presented and hung at the winner’s Nursing station, and the competition to possess the banner is fierce. More importantly, patients have noticed the improved response time.

COMPASS ONE-HEALTHCARE

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STRANDED KIDS GET HELP FROM SPOTSYLVANIA HOSPITAL TEAMThirty students were rescued from a possibly dangerous situation when their bus broke down on a busy highway near Fredericksburg, VA, enroute to a class event, stranding them for hours on a hot, humid afternoon. Responding to requests for aid by local EMS personnel, our Morrison team at Spotsylvania Regional Medical Center reopened the cafeteria, taking care of the travelers. The hospital EVS team was on hand to keep things tidy and help entertain the group until alternative transportation arrived.

FREEMAN’S BEST – JULIE LONGJulie Long of Crothall’s EVS Department at Freeman Health System in Joplin, MO, was selected out of 4,000 hospital employees to receive the “Freeman’s Best” Award, the institution’s top accolade and the first ever to be given to a housekeeping associate. Julie was recently asked to bolster a sagging unit, took leadership, and raised the HCAHPS scores by an amazing 37 top-box points, from 53% to 90%!

CASSANDRA MALONE: BRIGHTENING THE DAYEVS Associate Cassandra Malone was chosen by Gadsden Regional Medical Center as its Employee of the Month for April. According to EVS Director John Duvall, “Cassandra brings a caring kindness to every-thing she does. Her patients and fellow team mem-bers enjoy working with her and having her as part of the team. She never fails to brighten the day when she’s serving others.”

THE TRAVELING TROPHY GOES TO... On May 27, the Food & Nutrition Services Department at Florida Hospital, North Pinellas, under the leadership of Alan Thomas, Senior Food Director, was presented the North Pinellas Traveling Trophy by the Patient Experience Department. Each month, the traveling trophy is passed from one department to another based on their support and collaboration between all the departments within the facility. “We are very proud to have been recognized for our efforts in putting our patients first,” states Alan.

DOING GRADUATION JUSTICE!Sr. Interim Diretor of Food & Nutrition

Services Chris Hoover and the food experts at University of Florida Shands Medical Center know how to throw a graduation celebration! And to prove it, a triumphant

video showing their extensive preparations. Exceeding expectations, with a creative flair.

FIRST NATIONAL SAFETY AWARD!EVS Director Boone Mashburn and the team at Memorial Hermann Sugar Land received Crothall’s first-ever National Safety Excellence Award! Notable was the unit’s remark-able 837 days injury free. Vice President of Risk Man-agement Brian Varner selected the team because of their over-the-top efforts. Boone’s passion for safety came from his farm upbringing, where as a boy, he faced many dangers inherent to the business.

CLICK HERE FOR VIDEO DIGITAL EXTRA

July 2015 11

Washed ashore on desert island…what one thing do you need?

My favorite reality TV show is…

In my hometown of …, we celebrated the 4th of July by….

Batman, Superman, or Spiderman?

Biggest Blockbuster Movie of the summer will be…

Favorite brand and flavor of ice cream is…

Tim Pierce CEO, Morrison HC

Working iPhone with a strong signal

The Profit… Marcus Lemonis is amazing at fixing struggling businesses

Wapakoneta, OH…watching fireworks at the fairgrounds. (Wapak probably still celebrates this way 30 yrs later

Terminator Genisys – I’m still living in the 80s.

Haagen-Dazs Sea Salt Caramel Gelato

Isaac Johnson Regional Manager, Crothall EVS

iPhone/iPod with unlimited battery (music is my heartbeat!)

The Amazing Race

Oceanside, CA / Parris Island, SC (military kid)…the three F’s, Family, Food, and Fireworks

Jurassic World

Eddy’s Mint Chocolate Chip

Boone Mashburn Director, Crothall EVS

Genie Lamp with 3 wishes

The Amazing Race

Katy, TX…shooting fireworks (not watching fireworks)

Jurassic World

Blue Bell Blackberry Cobbler

Chef Bradley Czajka Executive Chef, Morrison HC

The Survival Guide: “How to Survive the Apocalypse”

Duck Dynasty Atlanta, GA…Smoking ribs and watching fireworks from my deck!

James Bond – Spectre

MY home-made Nutella Gelato

Giselle LeBlanc Corporate Director, Nutrition & Wellness, Morrison HC

A picture of my family

Big Brother… My guilty pleasure…

Canada…on July 1st...Canada’s independence day, with fireworks

The Avengers Ben & Jerry’s Vanilla

The View

Compass One-Healthcare values the breadth of perspectives, cultural backgrounds, and skills that contribute to our success. Connected will be celebrating our “differences” by featuring answers from a variety of our people in “The View” each month.

COMPASS ONE

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SEND YOUR STORIES TO REBECCA.MONROE@COMPASS-USA.COM

$1,000 COLLABORATION STORY PRIZE - 1 MORE CHANCE! SEE YOUR WEEKLY (M)NTK(T) FOR MORE INFORMATION.

Find the Morrison value that means Professional Develoment at Crothall (2 words).

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19

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CROTHALL Jeff LaFlameOperations Manager, Akron General Medical Center

MORRISON Pamela Spain Accounting Supervisor, Morrison Healthcare

ARE YOU CONNECTED?

The answer to the June 2015 Crossword Challenge was “Unleash Talent.” Thank you to all who participated by sending in your responses. Congratulations to the winners of our Sweepstakes, who will receive a $50 gift card:

U N L E A S H T A L E N T

THE FGTBLT COVER SHOT FORFOOD MANAGEMENTThe July 2015 edition of Food Management features a “tasty” article called “Classics: The Remix” about Morrison’s Culinary and Retail teams’ re-inven-tion of Southern favorites. Atlanta-based Morrison Healthcare’s R&D Chef, Jeffrey Quasha, is compared to “a frustrated country singer when he talksabout riffing on Southern food.”

Two dishes in particular captured the interest of the food magazine, with one gracing this month’s cover! First, read about the Southern Breakfast Bowl… According to Jeff, “All this dish needs is a glass of sweet tea and a rocking chair.” On the cover is the savory image of the amazing FGTBLT…the Fried Green Tomato BLT. In Jeff’s words, this masterpiece “twists the taste of the South into every bite.” Congratulations Chef Jeffrey and the Culinary team, as well as Retail Vice President Kevin Dorr and the Retail team for thisgreat recognition in the press!

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