Fresh Takes is here to keep you up on all the latest news and events from Company Kitchen and beyond!

Diversity and Inclusion Action Council

Canteen’s Diversity and Inclusion Action Council is an action oriented advisory committee dedicated to championing Diversity and Inclusion within our sector. DIAC members serve as change agents, and their efforts are vital in helping build a culture of inclusion and sustain a market advantage.

As part of the Canteen Diversity and Inclusion Action Council’s 2022 initiatives, we are presenting stories/videos of team members describing their success and advancement within the company. The immediate goal is to share positive stories that may encourage and inspire others to succeed in their careers with Company Kitchen. In this issue we focus on Paul Burman, Financial Analyst at Company Kitchen’s corporate office.

Paul was hired in 2011 as our first dedicated micro market merchandiser when we had fewer than 20 micro markets. As our business grew, Paul managed our local Merchandising Team. Later he moved into Process Control, touching all aspects of our Distribution Operation. Earlier this year Paul accepted a position with the Corporate Accounting Department and is looking forward to learning all about the Dining side of our business.

Featured Location: Lenexa Distribution

By Mike Cox, General Manager

The Distribution Team from CK-Lenexa has had a long history of providing outstanding Service & great Financial Results, with an amazing run of Micro-Market and OCS growth from 2013 – 2019. The location has been an area of tremendous opportunity for both business growth and personal career growth, with many in leadership positions today that were not here 1-3-5 years ago. There have been a huge number of career opportunities for many in all departments as well. And then well, we all know what happened. Our heavy White Collar market area business was decimated with the pandemic in early 2020 and is just now regaining some of the momentum seen by others much earlier. As we have transitioned from being Family-owned, we have had the same challenges that all locations and most industries have seen with the inflation pressures, the challenging Labor Market, and the fact that many of our clients have either not returned at all, or they have returned in much-smaller numbers on some sort of hybrid schedule. All that said, the dedication and professionalism for the group that remains here at 9771 Commerce Parkway has been outstanding to witness. Fiscal year 2022 did see a return of many clients to something closer to normal staffing, the “new business” funnel opened up again, and our calendars are as full as ever with installs, conversions, OCS & Pantry opportunities, and the rounding out of a new group of team members who have joined us in the last 3-6 months.

While it is always fun to quote numbers and statistics, sometimes that makes for pretty boring reading, and I thought it might be fun to reach out to a couple of “personalities” who made major contributions to our prior CK successes and who were huge fans of the Local Kansas City Scene; I called a couple of past leaders in our organization to catch up, and asked them about their thoughts on Kansas City-Distribution.

Ed Holland (known to many as Mr. Ed); I first met Mr. Ed shortly after joining Treat America when he was tasked with taking over the Safety program in 2013, after the company had several years in a row with less-than-desirable Safety Results for Accidents & Injuries. I was immediately struck by his energy (hey he started the conversation by throwing an orange at me!) his passion for our business and his caring attitude towards our workforce. Several will know his history much better than I, going back into his culinary days, his connections to Myron Green, The Greater KC Restaurant Association, and his passion for making great food. He would also circle the wagons at Christmas Time and serve as our local Santa Clause, just to name a few items residing in The Mr. Ed legacy.

ED; “Mike, it’s always been about the people, it’s always going to be about the people, and we have to appreciate them and keep them safe. I’ve always been impressed with the Kansas City Team, the care you guys show for the group inside your building, and the culture you have built not only with SAFETY, but also with the huge addition of the Commissary added to the business in 2016. When I would join your team for breakfast, cook omelets, help with a lunch, visit to share a Safety Message, or just pose as Santa with your team members, I was struck by the positive vibe in the KC building. You should be proud of what the KC team has accomplished”

It should be noted that as part of the RE-launch of the Treat America/Company Kitchen Safety Program, we were able to impact all categories of accidents, injuries, and lost workdays in a positive way, with focus on TREAT YOURSELF SAFE.

It was fun catching up with Mr. Ed…...I miss having him in and around our business.

John Barnes; John and I share a friendship and working relationship that goes back more than 20 years, and he is the reason the I came to work at Treat America. John would serve as the President of Vending Operations and the Chief Operating Officer for about 8 years combined. If you spent any time around John, you are already aware of his optimistic attitude, his fun-loving personality, and his drive for success. He was saying People, People, People long before we heard it as a rallying cry for Canteen. He would set the overall direction, and he would say “you need to get the right bus, the right seats on the bus, put the right people in the right seats on the bus, and then get out of their way”

JOHN; “The first thing I think about was the very difficult situation we found ourselves in during 2011 and 2012. The business was not healthy, the challenges were almost overwhelming, and we really did not know how we were going to turn things around. With the vision of John Jr. and Jim Mitchell leading us towards the creation of the COMPANY KITCHEN Micro-Market business, the Kansas City Distribution Team had record success from 2013 through 2019. The amount of technology needed, adding picking-to-the-each, all the kiosk development and marketing, thinking like a retailer, and just plain relentless pursuit to be the best provider in the industry was amazing to watch. Anyone who saw the physical building before, during, and after the remodel, with the addition of the Commissary into the space at 9771 Commerce Parkway, would have no idea how great of a turnaround this location has witnessed. And what about the mess I got you guys into, promising Cerner you could do 22 CK’s in 10 days…...and then your team just went out and did it. Nobody did the stuff we did…...NOBODY!”

John is very proud of his time with CK, his partnership with ALL the Distribution & Dining locations in our group, and the results our teams have produced over the last 10 years.

“People, Passion, Innovation, Teamwork, Appreciation” - some really good things these guys practiced and brought to us every day, and some good reminders for all of us moving forward.

Focus on Process Control

By Mike Cox, General Manager

Sometimes those providing overall support to a large business operation do not always get the credit they deserve, but at CK-Lenexa, we are lucky to have an awesome, albeit small & mighty, support staff when it comes to maintaining processes, providing administrative support, running the money room, and being the overall glue that helps keep the location “stuck” together.

The team welcomed Paige Riewerts as their Inventory Control Specialist in November of 2021, after she spent many years in client-facing roles, and let her know there would be career opportunities for her in the future. Little did we know that in a matter of a few months, Process Control Manager Paul Burman would get a different opportunity with the Company, and Paige would be promoted into that role. Paige has been a breath of fresh air to our location, and continues to learn more and develop her team on a daily basis. We were fortunate to have Paige in place when Paul accepted his new assignment, and look for more great things to come.

Ann Bellante has been a fixture in the Money Room since 2013. She is a positive force in our building, always greeting people warmly and genuinely asking folks how they are doing…wishing them a nice day, thinking of others with cards, and gifts, and cookies & treats for special occasions. When Ann isn’t with her work family, she likes spending time with her real family, camping, and working in her many flower beds. Along with being a very loyal fan to all-things St. Louis in the Sports World, Ann is gearing up for a couple 5k walks. Said of Ann; Ann is consistently showing love and appreciation to everyone in the building. She knows everyone by name and strikes up conversations daily, checking in on all of us like we are her family. She is an angel!

Jackie Hernandez has been with CK Lenexa almost as long as Ann, joining us in 2014. She started as our receptionist and has grown into so much more than that. When it comes to all-things “Customer Service”, you’ll find Jackie in the middle of it. She is a major contributor to dealing with some of our highest-profile clients, providing Sales Summaries, unique Pricing Platforms, monthly summary billing and recap reports, and all things in between. Her work-space is in the center of our building, which is appropriate, as she is in the center of the on-going daily activity for Managers, Drivers, and teammates from all departments to find out what they need to know. Jackie enjoys gardening and watching football (I have to insert “Go Chiefs” here) when she isn’t being kept busy with her 11-year-old daughter Abby, and their 2 cats Guyser & Oliver. Said of Jackie; Jackie works so hard and, as a CK veteran, her wisdom has helped immensely in keeping Company Kitchen continuously recovering and growing back after the difficult years pos- pandemic.

Kurt Montesano is a 6-year CK employee and is a recent addition who came to us from our Company Kitchen On-Site Team, already owning a wealth of knowledge as a culinarian who had dealt with the likes of the Sprint Center, Kaufman Stadium, and Sporting KC. He has back-of-the-house and front-of-the-house experience dealing with customers and clients from all angles. Kurt supports the entire “administrative” function for our Distribution Team, providing assistance to Paige, Ann & Jackie, while learning more of the daily routine. He has already added a nice mixture of dealing with customer calls, stepping in to pick up any loose ends to make sure we don’t drop any balls, and recently added tremendous value aiding in screening prospective employees for the GM. Kurt is an avid sports fan, while cheering for teams not from KC (😊) and he continues to work, coach and play in the “Soccer” space. Said of Kurt; Kurt is a new addition to our team, and his ‘can do’ attitude and willingness to help out has been such a blessing! He is always talking to associates and visitors alike, making sure everyone feels welcome and that they have what they need. As a GM, I am very fortunate to be surrounded by such a talented and dedicated group!

Gilbert Robinson Award Dinner

By Jon Branstetter, ASM, John McCarty, Service Dept. Manager, and Mike Cox, General Manager.

Carlos Williams Jr, Service Tech for CK in Lenexa, Kansas, was presented the Award for Overall Customer Service at this year’s Annual Gilbert Robinson Award Dinner in Kansas City. The evening features several awards for Individuals in and connected to the Greater Kansas City Restaurant Association. Carlos was nominated by the Leadership Team at Company Kitchen in Lenexa, and accepted his award with a dozen others at the event.

Carlos Williams Jr. joined the Company Kitchen team on August 16, 2016 and began learning new skills that were different from anything he had done in his previous career(s). Since Day #1, he has always showed up with a “Let’s Get This Done” personality and attitude. He is always wanting to acquire more knowledge, and has accepted all the new challenges put on his plate.

He floats from assignment to assignment, supporting all aspects of our Service Department and business; Carlos is always willing to work where he’s needed. He trains other associates and gives willingly of his time and his talents.

Every Business, Company, or Group of any kind needs a “Carlos” ……he has such a good personality and an infectious smile that rubs off on all those around him.

We are a better Organization because we all get to associate with Carlos!

Lenexa Distribution Remembers

We hold our team members and their personal losses in our hearts…

Derrick Holloman, Route Driver, who died last year on his way to work

Randall “Randy” Fox, Service Tech, who passed away soon after retiring

John Baker, Service Tech, on the loss of his wife

Mark Thompson, Warehouse, on the loss of his wife

Dan Goetz, Operations Manager, on the loss of his mom

Greg Rothgeb, Warehouse Manager, on the loss of his dad

Jeff Ardery, Route Manager, on the loss of his mom

Terence Lawson, Driver-Merchandiser, on the loss of his mom

With Deepest Sympathy

HEALTH & WELLNESS

Autumn

By Katie Bloxsom, Registered Dietician

Cool, crisp nights and shorter days mean just one thing: Football Season! For most of us that means Saturday and/or Sunday afternoons spent cheering on our teams, eating wings, nachos and other assorted football goodies and generally hanging out on the couch. Who has time for running a 5k, playing soccer in the park or all the things we did over the summer to stay active? The good news: cheering on your team doesn’t have to derail your health goals. The bad news: shouting at the TV won’t actually burn many calories. So, what can you do to make your game day healthier? We’ve got some ideas!

Stay active while watching the games:

Sit on a yoga ball instead of the couch to help keep your core and stabilizing muscles strong.
Do jumping jacks, pushups, lunges, or squats during commercial breaks.
Having a watch party? Get everyone in on the action and organize a fitness challenge for you and your guests during halftime: try a HIIT workout, a bodyweight workout, or- for the really competitive- plan a circuit and see who can do the most rounds before the second half starts!

Be mindful about your food intake:

Enjoy your chips and wings, but don’t eat from the bag or leave snacks on the table where you can mindlessly munch.
Put what you intend to eat on a plate and move away from the food, so you’ll see exactly how much you’re eating (pay full attention to what you’re eating if possible).

Make a few healthy swaps:

Lighten up slaws, potato salads, etc. by using a vinegar-based dressing instead of a mayo based dressing to save calories, fat and carbs.
Greek yogurt makes a great swap when making snacks healthier, it reduces fat while increasing protein and adding probiotics. Swap it out for sour cream or mayo in most recipes. We're willing to bet no one will notice!
Choose a whole grain bread option vs. a white bread option.
Use ground turkey or ground chicken in place of ground beef.

And remember, enjoying a healthier game day doesn’t mean skimping on flavor. Try one of our favorite healthier – and delicious – game day recipes.

Chicken Nacho Casserole (6 Servings @ 12 oz.)

Ingredients:

½ tsp Garlic Powder ½ tsp Cumin ½ tsp Black Pepper 2 tsp Chili Powder 10 oz. Tomatoes Diced in Juice, No Salt 10 oz. Tomatoes Diced with Green Chiles (Rotel) 6 oz. Red Onion, peeled and thinly sliced 6 oz. Green Bell Pepper, seeds removed & julienned 12 oz. Chicken Breast 12 oz. Chicken Thighs (boneless, skinless) 6 oz. Dried Black Beans 3 oz. Queso Fresco Cheese 3 oz. Sargento Reduced Fat Shredded Cheddar 2 oz. No Salt Tortilla Chips, crushed

Instructions:

Prep Ingredients: Soak black beans overnight - next day drain and rinse - then place in stockpot with fresh water - bring to a full boil - reduce heat to a strong simmer - cook for approximately 45 minutes or until tender - drain and rinse.

1. Preheat the oven to 375 degrees F. Spray a 2 1/2 quart baking dish with cooking spray.
2. Season the chicken with black pepper. Spray a large sauté pan with cooking spray and heat over medium-high. Add the chicken and cook for 8 minutes.
3. Add the onions and bell peppers - saute for 5 to 6 minutes or until onions are translucent then add: diced tomatoes, black beans, chili powder, cumin and garlic powder to the pan. Reduce the heat to low and simmer for 5 minutes.
4. Pour the chicken mixture into the baking dish. Sprinkle cheeses on top and then top with the crushed tortilla chips. Bake 12 minutes or until the cheese is melted.

Nutritional Information per Serving

FEATURED CHEF

Ryan Williams is the Executive Chef at The Federal Reserve Bank of Kansas City. As a Kansas City native, he grew up working at restaurants in high school and quickly moved back to the kitchen to begin cooking.

Upon completing a culinary program Ryan moved up to Sous Chef for the next two years. After leaving his position and working at smaller restaurants, Ryan began staging at James Beard Award-Winning restaurant, Bluestem. He quickly decided that is where he wanted to work and started as a line cook in 2009.

In 2010 Ryan moved up to the role of Sous Chef, and in 2012 received an opportunity to become Executive Sous Chef and later Executive Chef at local-focused restaurant, Rye. In November of 2021, Ryan decided to move on and take the Executive Chef role at The Federal Reserve.

Food Truck Fun

by Scott Cox, Service Manager, East Distribution

Just wanted to share with you a few photos from today. Food service here in Indy will be using Canteen’s Delish food truck with one of our café locations for the next few weeks during a kitchen remodel.

Rhonda Berrones and her team wanted to test the truck out before it went on location. Her team “TREATed” the East Distribution branch with some classic “STATE FAIR” cuisine today. They served cooked to order tenderloin, hamburgers, corn dogs, onion rings and fries, as well as several different varieties of ice cream novelties. Team members were able to enjoy this all throughout the day.

Rhonda’s team was able to put a smile on all team members faces today and all wanted to thank Rhonda and her team for their generous service on this very hot day.

THANKS FROM ALL !!!!!

Congratulations to our Star 3 Nominees

ACHIEVEMENT 2: DIVERSITY CHAMPION

ACHIEVEMENT 1: CANTEEN IGNITOR

Anthony Fries, Traveling Chef

David Irvin, MicroPort

Maddy Skinner, Cerner WHQ

STAR 3 WINNERS

Congratulations David and Anthony!!

Canteen Chef of The Year

Congratulations to Canteen's Chef of the Year, Matt Livers!

In just one year, Matt has significantly impacted his kitchens, overseeing culinary operations, project management, and procurement for the entire southern region. He has a passionate approach to food, sustainable culinary practices, and public health and wellness. He admires the work of his team and the daily grind of all cooks, dishwashers, utility staff, and managers.

Chef Livers says, "My culinary style is revolving and mainly inspired from my garden or any home garden. Collaborating with other Chefs has been a powerful force when developing new and interesting flavors and dining experiences for me."

Look Who Came to Lunch!

By Pauline Pfannenstiel, District Manager

Some great news to share today. Joe Fisher was able to feed Kansas Governor Laura Kelly at Ash Grove today. She enjoyed a beautiful Cobb salad and house made pita chips at a lunch meeting that Joe prepared and set up for them.

Looks great Joe. You are settling right in there at Ash Grove. I’m sure when she was pointing at you, she was saying how great lunch was. 😊

Cupcakes at Cerner Kids

By Christianne Miles, Director of Operations

Classrooms: Primary and Pre-Primary (ages 3-6 years)

For Snack time on 01 September 2022, we at the CK Cerner Kids Centers, had another “snack time fun time” activity for the Primary and Pre-Primary classes. This time it was Cupcake and frosting fun. We gave each classroom cupcakes, marbled frosting, and colorful sugar sprinkles. The kids decorated the cupcakes with the frosting and sprinkles. This added an activity element to the afternoon snack.

Message and pictures from one of our classrooms (The Giraffes)

“Thank you for the cupcakes. They had a blast decorating them and sprinkling them with sugar to eat!”