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Compass Group North America, had stated on March 9 that it had decided to permanently exit the Russian market and would be moving away from all known Russian suppliers in response to its war with Ukraine.

5 things: Compass exits Russian market

This and lunch price sticker shock greeting returning office workers are some of the stories you may have missed recently.

In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting onsite dining.

Here’s your list for today:

  1. Compass exits Russian market

Compass Group says that it has completed the sale of its operations in Russia for an undisclosed sum. The British parent of the largest U.S. foodservice management firm, Compass Group North America, had stated on March 9 that it had decided to permanently exit the Russian market and would be moving away from all known Russian suppliers in response to its war with Ukraine.

Read more: Compass Group Sells Operations in Russia

  1. Returning workers facing lunchtime sticker shock

Employees returning to the office after being home for two years because of the pandemic are shocked to discover just how costly their lunches have become, a development that may undermine corporate return-to-office efforts. As of March 1, the average price of wraps is up 18%, sandwiches are up 14%, salads are up 11% and burgers are up 8% over last year, according to data from payments company Square. In the two years since the pandemic began in March 2020, Square reports that the cost of wraps rose from $9.05 to $10.21, based on a 28-day rolling average, while over the same time frame the average price of burgers increased from $10.15 to $11.10 and sandwiches rose from $9.40 to $10.77.

Read more: Lunchflation stings workers returning to the office as prices for wraps soar 18%, sandwiches 14% and salads 11% in just ONE year

  1. University at Buffalo set to open major dining venue One World Cafe

University at Buffalo had a soft opening of its new three-story, 53,500-sq.ft  internationally themed dining venue One World Cafe on March 23-25, with full food service officially set to debut at two of its five food stations—the Middle Eastern themed Kali Orexi and the Indian food concept Tikka Table—when students return from spring break on March 28. The three other food stations—The 1864 Grill, Pan Asian and The Noodle Pavilion—are due to be phased in, probably by the fall, depending on labor availability.

Read more: Ample options for snacking, as One World Café prepares to open

  1. ISS Guckenheimer launches surplus food diversion initiative

ISS Guckenheimer is teaming with food distribution and food recovery firm Goodr to measure, assess and reroute surplus food from its managed corporate cafeterias and dining venues to people in need. “We’re extremely happy with the results so far with this program and our relationship with Goodr,” says CEO Paul Fairhead. “We consider this program a triple win: we provide nutritious meals to people who need them; lower greenhouse emissions through diverted food that would otherwise end up in landfills; and reduce costs by analyzing data and making iterative improvements to offerings and purchases.” ISS Guckenheimer is the U.S. foodservice division of Danish integrated services firm ISS and is the largest supplier of outsource dining service to corporate clients in the country aside from the “Big Three” of Compass Group, Sodexo and Aramark.

Read more: ISS Reduces Hunger, Diverts Surplus Food with New Program

  1. Hospital celebrates coming of spring with food giveaway

Roseland Community Hospital in Chicago served up soup and sandwiches and gave away 200 boxes filled with food—including chicken, fresh fruits and vegetables—on March 20. The hospital teamed up with the American Diabetes Association, Top Box Foods, and other groups for the giveaway to mark the first day of spring.

Read more: Roseland Community Hospital gives away free food to mark first day of spring

Bonus: Aramark to debut Grace Ramirez Latin cuisine concept at seven college sites

Contact Mike Buzalka at [email protected]

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