Our Commitment To YouA Message from the President

For Morrison Senior Living, delivering great-tasting healthy food through socially responsible practices and superior customer service is a promise. We commit to that with every meal, every customer, every day. Morrison Senior Living is the only company dedicated to providing food, nutrition and environmental services to senior living communities. With more than

150 Registered Dietitians, 200 Executive Chefs, and nearly 7,000 professional associates, our strength comes from our individual and collective commitment to being great in all that we do. Much of our success is due to strategic planning, constant improvement, and consistent innovation. This month we introduce to you the Foodbuy program, which applies all three of those principles. Procurement through the nation’s largest foodservice procurement company allows us to deliver a better purchasing solution than our competitor by serving foods that are fresh, wholesome, healthy and nutritious, while achieving significant bottom line savings. In this issue, you’ll hear from two Foodbuy experts, as well as Simpson House, a senior living community in Pennsylvania that has put the power of the program into action. We also check in with Regional Executive Chef Greg Cordova to hear how Our Food Rules are being implemented at Lutheran Home of Topton, another senior living community in the Keystone State of Pennsylvania.

Kevin SvagdisPresident, Morrison Senior Living

With Foodbuy, Morrison operations have the unique ability to purchase the right products for the right applications. Foodbuy embraces the challenges and opportunities of sustainability and corporate social responsibility (CSR) in foodservice, reflecting the Morrison commitment to both. Here are just some of the industry-leading changes and accomplishments in this area:

• Buying local products to support family farms• Serving seafood that comes from sustainable

sources• Promoting certified humane cage-free eggs• Purchasing poultry produced without the non-

therapeutic use of antibiotics• Providing milk that is free of artificial growth

hormones (rBGH free)• Implementing waste reduction practices to

minimize environmental impact• Offering packaging made from renewable

resources and recycled content

“We partner with our suppliers to ensure continuous improvement, and we reward partners who excel, particularly in the areas of Human Wellness, Animal Welfare, Environmental Protection and Social and Economic Justice,” Buckley said.

Corporate Social Responsibility

Compass Group also maintains a robust network of local and regional providers. Our produce providers list key words like “local” and “organic” in their product descriptions so that our operators can easily distinguish the products they need. In fiscal 2013, Compass Group bought more than $34M worth of local produce.

Finally, Foodbuy supports a strong supplier diversity program by working with historically disadvantaged, minority-owned, and women-owned businesses whose products meet our high standards and broad distribution needs. Foodbuy certifies its diversity suppliers and meticulously tracks minority and women-owned business enterprise spend.

The Foodbuy Advantage

• Obtain high-quality products at the lowest possible price

• Drive price consistency through extended contract terms

• Ensure safe and secure supply chain• Exceed the expectations of our clients and

customers

6

Cathedral Village is a continuing care retirement community

on 40 lush, walkable acres in Andorra, Pa., a residential

enclave with easy access to Philadelphia. The community

opened in 1979, with a commitment to promote quality

of life, maximum independence and enhanced dignity for

every resident in a unique, active and secure environment.

Steve Torma, Regional Executive Chef, joined Cathedral

Village last March, when the community partnered with

Morrison Senior Living to deliver great food, nutrition,

hospitality and value to its residents and transform the

dining experience at Cathedral Village. As part of that

transformation, Torma and Morrison have used the Foodbuy

program—and with great success.

“We build our menu around the good products that we see

through the different vendors, and we are able to translate

that back to wholesome, flavorful food with cost savings to

our client,” Torma said. “When we first got here, the client

was looking closely at their finances. One of the tools that

we came with was this great opportunity buying power and

spending, and the ability to save them a significant amount

of money, which we’ve done.”

Torma uses Foodbuy to maximize the purchase power of

Cathedral Village, which stretches the community’s food

dollars while also delivering healthy, flavorful meals to

residents.

“It’s a really exciting time here for the residents; they

didn’t have food like this before,” Torma said. “Nobody was

teaching them or talking with them about quality food. We

brought Our Food Rules and Foodbuy as tools that allow us

show them we are making things from scratch.

Delivering Flavor and Cost Savings at Cathedral VillageChef Spotlight: Steve Torma, Regional Executive Chef

Torma and the team have used Chef’s Tables with great

success; he likens the tables to telling a story that encourages

sampling and allows residents to experience the food with

all their senses. The residents also learn about the meals

and products in relation to health, wellness, sustainability

and quality.

“From a chef’s perspective, it’s great to be able to educate

residents and help them see what the next generation of

food is really about,” Torma said. “But the other thing is

that we were able to bring in this style of food and still

be able to provide good savings to the client. The power

of Foodbuy, and making the food from scratch, are really

what changed things. Prior to our coming here, the client

was buying all prepackaged entrees; nothing was house

made. They were spending an awful lot of money, with not

a lot of benefit. Now we are embracing Our Food Rules and

managing our dollars well.”

Some of the items, such as quinoa, Israeli couscous, wheat

berry or other grains or items with less-familiar names can

cause residents to shy away from meals, Torma said. But

often, when residents engage with the culinary team and

learn about the flavor and health benefits, all that changes.

“They see all this food beautifully presented, in the way

our programs show us how to do it, and then they get to

talking with us,” Torma said. “They come over and see it

and start to understand it, and then when they try it they

end up loving it! It’s really an exciting time for us here. It’s

really all about them seeing the food in front of them, alive,

fresh and whole, with ingredients that are healthy.”

Cathedral Village has a greenhouse and horticulturist

onsite, and Torma partners with her to feature the Cathedral

Grow Menu on Friday nights during the growing season.

The menu is built around foods grown in the greenhouse.

The event features a cocktail party and sit-down meal is

enjoyed in a lovely covered area near the greenhouse and

putting green.

One thing some people don’t think about with preparing

fresh, wholesome meals from local produce is that there is

a shorter shelf life, so the chefs need to be mindful of how

they manage foods and work them into their menu. Torma

and the team make all their own stock; they have meat

companies deliver veal bones, they make their own demi

glace, and vegetable trimmings are deposited in specific

area to become stock. Cathedral Village’s chicken salad is

made from whole chickens, and the cavities are used to

make chicken stock, as well.

“It’s such a great time, getting back to the basics of food

and just having everyone embrace that, from management

to residents to associates,” Torma said. “Morrison came

aboard here to a group of hard-working people, but nobody

was talking with them about real food, or showing them

the love that you can put into food. But that’s changed, and

it benefits all of us.”

Torma, who is originally from the Philadelphia area, began

his path to a culinary career at a young age; at 19 years

old, he says he “stumbled” into food and found himself

inspired by the chefs he worked for. He was a sous chef

by age 22 and an executive chef by age 24. He joined

the Compass family almost 10 years ago and was named

regional executive chef and joined Morrison Senior Living

at Cathedral Village last July.

Our Food Rules in Pennsylvania Dutch CountryGreg Cordova, Regional Executive ChefLutheran Home at Topton

Traditions are strong and long-lived in Berks County, Pa., and many of the residents at The Lutheran Home at Topton come from families that grew up cooking, eating and enjoying rich, hearty comfort foods. In recent years, the community—part of the Diakon Senior Living family—has undergone a transformation to whole-person wellness and modern senior living accommodations, and as part of that has partnered with Morrison to uphold traditions while also offering flavorful, healthy foods that taste good and are good for you. We talked with Executive Regional Chef Greg Cordova about how Our Food Rules are being implemented at Lutheran Home at Topton.

TMW: When did you begin using Our Food Rules at Topton?GC: We’ve always had Our Food Rules at Topton, even if we didn’t call them that. I’ve always believed in them and thought they went hand-in-hand with being a chef. When I first came here five years ago, it was a different way of cooking—a lot of steamers and frozen vegetables. So even before Our Food Rules rolled out, as a company we quickly started to change the way of thinking with food here. I began working with my chefs on different and better-for-you cooking methods. We made the shift to using fresh vegetables and cooking them the proper way with our staff, to keep them fresh, colorful and flavorful.

TMW: What are some other changes you made?GC: We now make 95 percent of our salads from scratch. We’re building compound dressings for our broccoli salads and coleslaw. We’re using yogurt, sour cream, olive oil, mayonnaise and vinegar; we’re not just opening a bottle of salad dressing. That’s been a bit of an adjustment for our operations, but it goes over very well.

TMW: Do you adjust menus for your residents in regard to locality?GC: We are a Pennsylvania Dutch community, and it’s a bit different way of cooking and eating. It can be a challenge, but we’ve learned, and we’ve built our recipes to serve our residents in terms of what they like and how they like to eat. I talk with the residents about what we are doing. If we are developing a new recipe we ask what they would like to see, and I’ll go out to the dining room and explain a different cut of meat. I bring in fresh salmon and I advertise that to them. I tell them we are peeling the skin off the salmon, and I ask them how they like it. I want to hear if it’s a better product. We use that to go in the correct direction and live Our Food Rules.

TMW: Do you get feedback from residents?GC: Absolutely! These folks do have a lot of good thoughts on food; a lot of them have cooked in home kitchens for many, many years. They know how to cook. Of course, we cannot cook exactly as they used to do, but we can simulate it and listen to their ideas and style, and go in that direction. Home cooking in Pennsylvania Dutch style isn’t necessarily healthy. So for instance, when we make stews, residents ask me why I don’t use chuck roast. I explain that we don’t want to use that meat because of all the fat, so we use a leaner piece of meat and we’re adding flavor with vegetables and herbs. The residents know me now. When we try new items, they accept it. They’ll give their opinion on it, for sure. But we are able to try more and more.

TMW: What are some new things you’ve tried using Our Food Rules?GC: We just built a new fall-winter menu that we’ve rolled out. I put a barley salad on it; I made the dressing with yogurt and olive oil, salt and celery. It’s a nice salad, and it’s been well received. Mashed potatoes are a staple, but we swapped out couscous for one day, or maybe brown rice, lentils. The resident will try them; they don’t take a big portion, but they ask about them and we explain that they are lighter and healthier. And many residents enjoy it. We’ve added more fish to our menu now; I buy fresh salmon. We make salmon cakes with our baked filet of salmon, and we do a grilled salmon. They do enjoy the salmon; they comment how good it is, and I believe that’s because it’s fresh.

TMW: Does it help with your food costs?GC: Our Food Rules go together with cost savings. They are based on cooking from scratch, on not buying mixes for everything. That’s an old chef’s method on how to be financially smart; the more you do you yourself, the less the food costs. If you’re making it from scratch, it’s cheaper and it’s a better product.