Morrison Community Living

Chef’s Playbook

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Welcome to the Team! Whether you are an existing chef or a new member to our brigade, this playbook will serve as a guide to harness and grow your knowledge of Morrison Community Living and our purpose of Enriching the Lives of Seniors Every Day. We know that you will be inundated with information and tools that you will receive at your community, and it is never easy to remember it all. The goal of this playbook is to give you and your team a quick reference guide and overview of key function responsibilities and tools. As a culinary leader you serve a very important role in the success of Morrison Community Living, and we hope this playbook helps you on your journey. We wish you many success during your career with Morrison Community Living!

Chef John Rifkin CEC Senior Corporate Executive Chef

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Table of Contents

Welcome Letter 2

Culinary Culture 4

Purchasing 5

Operational Excellence 7

Restauranteur Approach 9

Training and Continuing Education 11

Culinary Leadership Contacts 13

*Throughout this guide indicates a link to additional information.

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Culinary Culture

As a chef at Morrison Community Living, you are emerged in a strong culinary culture that encourages you to learn, grow, and thrive within our organization. Our

culture emphasizes the relationships between the food we serve, the chefs who prepare it, and the residents and guests we feed.

Food Philosophy We have a passion for life’s flavor. We prepare food that creates taste memories and pleases all the senses of our customers. Our food is alive with flavor using wholesome ingredients harvested in a socially responsible way for the wellbeing of our residents, clients, associates and the environment. Healthy Eating and Living Healthy Eating and Living (H.E.A.L.) is a lifestyle enrichment concept centered on the health benefits of spices and antioxidant-rich foods. It is an umbrella concept that ties together our suite of culinary, nutrition and wellness offerings to create a holistic approach to care. Key values of H.E.A.L. include strength building, health span, brain health, mood enrichment, ethnic flavors and sustainable living.

Envision 2020 Envision 2020 is a Compass-wide initiative to make it easier for our customers and clients to live well and thrive through Food, Community, Ownership and Storytelling. We envision a future of food service to be a holistic experience, providing an environment that promotes community and collaboration, powered by great tasting food that happens to be healthy.

Imperfectly Delicious Produce Imperfectly Delicious Produce is a program that utilizes ‘non-retail' Grade A fruits and vegetables that have slight cosmetic or quality imperfections. Through this program we engage our distributors and farmers to identify opportunities to rescue product from going to waste and find a home for everything that is good and edible.

Our Food Rules Our Food Rules are a set of culinary guidelines that ensure we serve the freshest possible food and maximize nutritional benefits. This initiative has two main goals: to provide a dining experience that continues to meet the needs of residents currently in our communities and to elevate the role that dining plays in attracting new residents to the community as an agent for transformation.

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Purchasing

As a culinary leader it is essential that you understand the important role that purchasing plays in the profitability and growth of Morrison Community Living. Sixty-five percent of our profit comes from purchasing! The following tools and resources are available to help you make the best purchasing decisions while

getting high quality ingredients.

Foodbuy Foodbuy is the nation’s largest Group Purchasing Organization (GPO), focused exclusively on the foodservice marketplace. Foodbuy manages more than $9 billion in food and food-related purchasing and offers multi-unit foodservice operators a comprehensive suite of procurement and supply chain services ranging from contract negotiation to fully outsourced purchasing. Supply chain efficiencies are realized by contracting with preferred national and local suppliers.

Smart Buys These will typically be items in excess inventory or end-of-batch items. Opportunity Buys have a higher profitability than normal items. Monthly Price Watch This monthly publication is designed to help in menu planning by providing information about price fluctuations in commonly purchased items.

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Safety/Red Alerts Red Alerts are posted on the Foodbuy website and also sent out to all Morrison email accounts to inform you of any food recalls or contamination concerns. It is important to stay informed about Red Alerts and make sure any contaminated items are removed from inventory.

Managed Order Guides (MOGs) A managed order guide will contain items that have been specifically approved by your sector culinary leadership.

Food Cost Tools An overview of the tools and resources available to operators to aid in food cost management, including materials to train and inform your entire team about managing food cost.

Food Cost Review The Food Cost Review is a comprehensive tool designed to help you identify major areas of concern and provide real world solutions to food cost problems. The review highlights four critical areas for review: tools, purchasing, policies and pricing.

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Operational Excellence

Our purpose of enriching the lives of seniors every day is achieved through operational excellence. This means providing exceptional food and service to our

residents and guests while exemplifying our core values.

Webtrition Webtrition is our web-based management solution for menus, ingredients and recipes. Webtrition helps Compass provide quality menu items and accurate and reliable nutrition information while improving production, yield and waste management. The Webtrition User Request form will enable you to gain, transfer or delete access to Webtrition. A built-in monthly reporting tool captures user login history and reports usage within Webtrition.

Trim Trax Developed exclusively by Compass Group, Trim Trax is designed to measure, track and reduce food waste at the unit level and is applicable to all operating units. The program is simple to implement and the interactive online tool makes it easy to measure and reduce waste.

Uniform Standards Our uniform program provides guidelines for front of the house and back of the house associates to ensure a consistent look that reflects our professionalism.

Chef Works The Chef Works online ordering system will allow you to order approved uniforms with customizable logos and embroidery.

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Sustainability This is a social responsibility that is integral to the Envision 2020 initiative and ensuring a bright future for our planet. This website provides access to the Compass Sustainability Platform as well as resources to communicate our sustainability story to your customers.

Menus of Change Menus of Change is a concept to reinvent the way we promote healthy food options and inspire our guests to make healthy choices. The program focuses on sustainability, globally inspired plant-based cooking, and communicating value with flavor first.

Catch the Wave Catch the Wave is a hydration program that addresses a specific need in our communities which is often overlooked in food service. Hydration needs to be more than just a clinical program, it also has to deliver on flavor, nourish the body and create a sense of community.

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Restauranteur Approach

At Morrison Community Living we want to ensure that our culinary leaders are empowered to run their operation like a successful restauranteur. This is

accomplished through a well-developed business plan, continuous development of front line associates, and a commitment to attention to detail.

Build Your Brigade! The brigade system is an organizational method that enables your kitchen to run more efficiently and provide better service. Each person in the kitchen focuses on a single task, ensuring it’s completed in a timely manner. The brigade system provides streamlined operations in the kitchen and prevents chaos; it also prevents the possible duplication of dishes due to miscommunicated responsibilities.

Culinary Brand Every chef has their own unique brand. A brand is your relationship with your customer- whether it be the client, your residents, or their families. Your Minimum Viable Brand includes the story that you tell to customers and how you plan to build that relationship with them. You should be deliberate in developing your brand and be aware of the key actions that help you live your brand and defend your brand.

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Storeranker Culinary Review Audit The Culinary Audit in Storeranker covers the Key Performance Indicators of your operation in regards to Food Cost, Our Food Rules, modified diets, HACCP compliance, sanitation standards and menu engineering. Storeranker will allow you to track progress, identify challenges, and take the necessary action to deliver great results.

The SMART Wheel Food cost is the largest controllable cost for your operation, and managing this large piece of your budget is vital to your business success. The SMART Wheel will help you get your team informed and train them to understand what product cost is and how it benefits everyone when managed correctly. Food cost management is more than adding dollars to the bottom line, it’s also about giving the best possible food and service to your customers and having a great place to work for your associates.

Catering When you look at any type of food service establishment there will almost always be some level of time and energy devoted to a catering program. Taking a restaurateur approach means you should recognize the opportunity that catering provides to drive additional revenue at your community while using resources that are already available. The catering manager’s guide will provide all of the necessary tools, forms and guidelines to elevate your catering program.

MyeCatering A web-based ordering and tracking system available to help you run a catering program for internal and external customers. It is tied to eFinance to automatically upload catering revenue and also tied to Webtrition for instant access to nutrition and food cost information.

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Training and Continuing Education

We place high value on your professional growth as a culinary leader for Morrison Community Living. We strive to promote proactive development for our

associates at every level through our training and education opportunities.

American Culinary Federation (ACF) The American Culinary Federation is a professional organization for chefs and cooks that is based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. In partnership with the ACF, Morrison Community Living offers continuing education hours, discounted property memberships and apprenticeship programs.

Culinary Certificate Program Morrison Community Living is excited to offer an internal culinary certificate program. The goal of this program is to build the bench strength of our unit-level culinary leaders by providing tools and training mechanisms to operate in an effective and pro-active manner.

Chef2Chef Chef2Chef is a training program designed to help build and develop your kitchen brigade in two ways. It consists of daily, one-on-one cooking lessons in which the chef instructs one learner on a particular technique or recipe, as well as monthly livestream demonstrations covering various cooking techniques and safety procedures. It focuses on teaching proper cooking techniques that pertain to specific menu items, with the goal of consistently producing high quality meals.

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MyOrders Training MyOrders is a tool that is supported directly by Foodbuy in which Compass units order products from a Managed Order Guide (MOG). Puree Training The Simply Puree training program will offer key techniques and guidelines for production staff to enhance the quality of pureed foods. The goals of the program are to produce enticing meals that encourage better consumption and nutritional intake, to reinforce the perception of high quality food and service that residents expect from us, and to educate our chefs about how to produce and present pureed foods to meet our standards.

Trim Trax Training The Trim Trax program is uniquely designed for your front line associates to track, measure and reduce food waste at the unit level. The training will focus on cost-containment in four key categories: production waste, over-production, unused/out-of-date inventory and open category.

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Culinary Leadership Contacts

Name Title Email Address Phone

John Rifkin Senior

Corporate Executive Chef

johnrifkin@iammorrison.com (610) 223-1671

Bruce Oravetz Director of Business

Development bruceoravetz@iammorrison.com (951) 201-6930

Jae Church Corporate Executive Chef jameschurch@iammorrison.com (732) 539-0778

David Cohen Corporate Executive Chef

davidcohen@iammorrison.com (845) 475-7613

Richard Hoelzel Corporate Executive Chef richardhoelzel@iammorrison.com (501) 628-6608

Brian Johnston Corporate Executive Chef brianjohnston3@iammorrison.com (619) 433-4957

Leny Longo Corporate Executive Chef lenylongo@iammorrison.com (623) 293-2033

Bruce Bartz Corporate Executive Chef brucebartz@iammorrison.com (404) 456-2864