Compass Group Ireland

🌱 Sustainability was the hot topic of discussion as we welcomed clients and sustainability leads to another immersive supplier visit at Ross Hazel Farm 👩🌾 The day provided an engaging opportunity to explore where our fruits and vegetables are sourced and deepen our collective understanding of sustainable practices. Lynsey Orton delivered a compelling presentation on sustainability before Kevin Thornton👨🍳 shared insights on foraging, even incorporating a small portion into the lunch. 🌧️ The arrival of the inevitable Irish rain highlighted how integral the weather is to supporting our nation’s biodiversity and agricultural potential. Thanks to Shay Kendrick, Brian Loftus David, Shane Heffernan, and the Compass Culinary team for preparing an exceptional lunch. Special thanks also to Niamh Quinn, Compass Ireland Sustainability Lead, for her insightful contributions and of course, Lynsey for hosting another fantastic event! #Sustainability #CorporateResponsibility

👋 It's never easy to say goodbye when one of our superstars moves on, so we won't... Instead, let's join Stephen Gunn in wishing Jack Vallom all the best as he embarks on a new chapter of his Compass career in Australia! We don't want to steal the shine from Stephen’s heartfelt message, but Jack's journey is a true success story and a testament to what can be achieved with the right mindset 🙌 #CareerDevelopment

👉 This is your morning reminder to head straight to your friendly workplace Barista for a hot cup of Joe ☕️ Ah, you don’t have a workplace Barista? We can help you with that 😊 #CoffeeBreak #WorkPerks

🔥 Craving a little drama with your lunch? This form of cooking was invented to provide just that 🥳 So, what does it involve? Picture this: raw vegetables 🥒🥕🍅 and meat 🍖 cooked on large, round, and sizzling hot cast iron griddles. The result? Lightning-fast dishes that are perfect for beating the lunchtime rush (as expertly demonstrated here by Compass Ireland Sous Chef, Anthony McLaughlin) It’s a multi-sensory experience of sight, sound, and smell, all combining to create an irresistible draw for customers. Entertaining and delicious; what's not to love? #FoodAtWork #FoodService

Street-food inspired vegan satay tofu skilfully prepared (and shot 📸 we might add 👏) by Chef Phil Douglass. Who’s ordering one of these? #FoodAtWork #FoodandBev

The Mindi Keane roadshow is in full swing and we are HERE for it 🙌 We knew customers at one of our financial services sites would fall in LOVE with her bold, authentic Indian flavours, which is exactly why we had the recipes printed up to try at home 🧑🍳👨🍳 Thanks to Mindi, Chef Paul G and his team for putting on such a wonderful selection 🔥 If you fancy yourself as a bit of a maestro in the kitchen - DM us for the recipes 😋 #CustomerExperience #FoodAtWork

😊 Watch until the end: we challenge you not to get the feels listening to what inspired Shane to join the food service industry… It’s time to chop it up with one of our talented Chef 👨🍳 brigade with today’s extra-special extended interview. You won’t hear many people talk with more passion and heart about all things food than Shane Heffernan AKA the one and only: Chef Heff 🙌 Enjoy! #inspiration #foodandbev

💡 A question we commonly get asked: “What happens to the people working on the tills?” Yesterday we introduced you to our AI self-service tills. 🤖 Autocanteen’s automated checkout technology can detect what you’re purchasing without the need for manual scanning or unique barcodes. 🤔 But what about the human interaction? How does it affect customer service, and what happens to the checkout assistants? It’s a valid question, and one our Operations Manager, Stephen Gunn, recently addressed online: “It’s about redefining the customer experience to make food service as seamless and stress-free as possible. By taking people off the tills and offering alternative checkout methods, we’ve invented new roles: ‘Floor Hosts’. Instead of being behind the tills and often cautious about of holding up the line, our teams are free to focus on elevating the customer experience. That could mean more face-to-face interactions to collect feedback, freedom to support customers in navigating the new tech, or simply having more time to recommend what’s hot on the menu. It’s a more personal approach to food service.” Simply put: More you time, less queue time 😉 #customerservice #foodtech

8 seconds. That’s the average amount of time it takes to complete a transaction through one of our AI 🤖 tills 🤯 Clever camera vision technology can simultaneously identify items such as soups, salads, plated mains and retail items without the need for barcodes or scanning. Customers simply choose their items, place them on the checkout kiosk and let the 3D image scanners do their thing. Wave, pay and away 🙌 More time. Greater convenience. Less queuing. #Technology #FoodandBev

Join us in celebrating the achievements of some of our recent Be A Star winners 🤩 (That’s right, we're doing our first throwback Thursday post in a LONG time!) Just a few week’s ago, Compass Ireland’s top performers and their nominators shared the spotlight (and one or two drinks!) at our most prestigious employee recognition event. There are too many stories to share them all, so here are a handful of our favourites from the big day 🙌 #EmployeeRecognition #Teamwork