Eurest-USA

Eurest-USA Eurest provides dining services to local, regional and national companies within the Business & Indu

Some people make an impact through what they do. Others make an impact through how they make people feel.For the past 30...
06/12/2026

Some people make an impact through what they do. Others make an impact through how they make people feel.

For the past 30 years, Guest Experience Manager Kristine Medeiros has done both.

In Raynham, Massachusetts, Kristine is known for the warmth, positivity and hospitality she brings to every interaction.

Beyond her day-to-day role, she has supported the account's 24-hour holiday meal service and creates weekly murals for its Inspiration Wall, helping bring creativity and connection to the workplace.

This is all part of why she was recognized on stage at the Compass Community Council event in Boston last month.

Never without a smile, Kristine is a familiar and welcoming presence in the marketplace and a reflection of "Food First. Hospitality Always."

Congratulations, Kristine, on 30 years with Eurest. Thank you for everything you do.

06/11/2026

We're excited to re-introduce a guest favorite that now has even more dishes that are bound to whisk you away to the Mediterranean.

We're proud to share our revamped Mezze concept, inspired by the rich traditions of Greek cuisine. As our culinary team reimagined the menu, they focused on celebrating the flavors of Greece while giving guests more flexibility to build a meal their way.

From traditional favorites like moussaka, stifado and giouvetsi to customizable bowls and plates, the refreshed concept honors authentic flavors while drawing inspiration from today's fast-casual dining trends.

Learn about the partnerships that helped us deliver a unique Mediterranean experience designed for the workplace: https://www.eurest-usa.com/inside-mezze-eurest-greek-mediterranean/

It's graduation season at Eurest, and we have a lot to celebrate!More than 250 of our team members are graduating from t...
06/04/2026

It's graduation season at Eurest, and we have a lot to celebrate!

More than 250 of our team members are graduating from the Global University of Lifelong Learning (GULL), recognized across 18 in-person graduation events nationwide.

Through 16 weeks of learning, mentorship, collaboration, and a capstone project focused on their own passions and goals, graduates built new skills, strengthened their confidence, and invested in their future through GULL.

GULL is a frontline development program unique to Eurest that helps prepare our future leaders by equipping them with the skills they need to advance.

Congratulations to every graduate on this milestone and the journey ahead.

Read more about GULL: https://www.eurest-usa.com/eurest-celebrates-197-graduates-advancing-careers-through-gull-leadership-program/

There's something special about watching a dish come together right in front of you. Through our Traveling Chef's Table ...
05/27/2026

There's something special about watching a dish come together right in front of you.

Through our Traveling Chef's Table program, guests get to connect with the culinary talent behind the food, learn about the ingredients on their plate, and enjoy premium dishes prepared live.

Recently at our Evendale, Ohio location, District Chef Thomas Erdman — with more than 30 years of culinary experience — brought his Maryland Crab Cake to the marketplace, served with supergrain corn relish, creole sauce, and fresh microgreens from local partner, 80 Acres Farm. 🌿

We love a dish with a story behind it.

05/22/2026

We challenged our chefs to showcase their creativity using premium Faroe Islands salmon, and they delivered with an impressive lineup of recipes during our High Liner Foods Faroe Islands Salmon Contest.

One standout dish earned Chef Serge Riviere of West Chester, PA the opportunity of a lifetime — an all-expenses-paid trip to the Faroe Islands, courtesy of High Liner Foods.

Chef Serge took top honors with his Herb Crusted Faroe Islands Salmon featuring braised leeks, lingonberry and lava sea salt.

Congratulations, Chef Serge, on this well-deserved achievement!

A path to a healthier lifestyle usually starts with something small like liking adding in fresh foods at lunch or swappi...
05/21/2026

A path to a healthier lifestyle usually starts with something small like liking adding in fresh foods at lunch or swapping a high-calorie drink for tea.

Helping people make those decisions is what makes someone a Food with Purpose Change Maker.

We're proud to highlight three of them who do this every day.

Wellbeing Manager Cassie Whiddon helps making healthy choices easier for guests by how she integrates wellness into the marketplace experience.

Marketing and Wellbeing Manager Molly Bray Yunek is connecting guests to local growers and fresh ingredients through hands-on education.

And, District Marketing & Project Manager Nicole Csorgo is turning tea into a personal wellbeing ritual.

Read more about their stories here: https://www.eurest-usa.com/how-three-food-with-purpose-change-makers-are-helping-guests-make-better-nutrition-choices/

We are celebrating a monumental weekend that our culinary team got to take part in. At this year’s Celebrity Chef & Wine...
05/13/2026

We are celebrating a monumental weekend that our culinary team got to take part in.

At this year’s Celebrity Chef & Wine Dinner in Charlotte, our Chief Culinary Officer, Chef Chris Ivens-Brown, joined 600 guests for a night focused on a powerful mission supporting St. Jude Children’s Research Hospital and raising $1.6 million to support the hospital's life-saving work.

As one of the event’s celebrity chefs, Chef Chris and our culinary team served a high-end tasting experience featuring scotch quail egg with sage sausage, tomato bacon jam, brandy aioli and micro celery; beer battered fish and chips with snow cod, truffle parmesan chips, remoulade and micro chive; and beet-cured salmon blini with horseradish crème and osetra caviar.

Then came the live auction, where Chef Chris offered an in-home 8 to 10-course wine-paired tasting menu for eight, and the bidding grew into an incredible three-way tie.

Instead of choosing one winner, Chef Chris said yes to all three, which contributed $75,000 to the cause.

A special thank you to the incredible chefs who helped make the night unforgettable, including Sam Hart from Counter and Chef Alex Guarnaschelli from Food Network.

These are pictures that we hope will make you smile. Our teams showed up in a big way to support Best Buddies Internatio...
05/13/2026

These are pictures that we hope will make you smile. Our teams showed up in a big way to support Best Buddies International for the Best Buddies Friendship Walks nationwide this spring.

They participated in cities coast to coast including Phoenix, Richmond, Washington, DC, Los Angeles, and Pittsburgh, raising money to support career opportunities and initiatives for individuals with intellectual and developmental disabilities.

So far, our teams have raised more than $52,000 and counting.

Read more about our partnership with Best Buddies:
https://lnkd.in/eBich965

In Houston Texas, General Manager Alma Burell celebrated Earth Month by upcycling kitchen scraps into house-made dog tre...
04/30/2026

In Houston Texas, General Manager Alma Burell celebrated Earth Month by upcycling kitchen scraps into house-made dog treats, and guests loved it! One service dog even stopped by and gave an on-site stamp of approval.

The team also offered used coffee grounds for guests to take home and use as compost. Baristas marked the moment with latte art inspired by “What a Wonderful World.”

Want to try making the dog treats at home? Here’s a recipe:

Waste Not Wag A Lot: Veggie Dog Treats

Ingredients
• 1 cup yellow cornmeal
• 2 cups all-purpose flour
• 2 eggs
• 1 cup quick oats
• 2/3 cup water
• 1/4 cup chopped spinach scraps
• 1/4 cup chopped carrot scraps
• 1/4 cup chopped celery scraps
• 1/4 cup chopped cucumber scraps

Instructions
Mix all ingredients together until a dough forms. If it feels too wet, add more cornmeal or flour until it reaches a cookie dough consistency.
Spread onto a greased sheet pan to about 1/4 inch thick, then score into squares or rectangles.
Bake at 325°F for about 60 minutes, until dry to the touch.
Let dry further in an open oven or on the counter until fully firm.
Cool completely, then store in an airtight container.

04/30/2026

For 10 years, Stop Food Waste Day has been an opportunity to recognize the ingenuity that can exist in our kitchens to reduce food waste. This year was no different.

Our culinary and communications teams went on tour in Charlotte, visiting local marketplaces to see how they are making Stop Food Waste Day more than a day to educate, but for guests to experience.

Thank you to all of the chefs, front of house, back of house, our dietitians and managers, and everyone who helped bring this to life.

Take a look at what’s possible, and come along for the ride!



Address

2400 Yorkmont Road
Charlotte, NC
28217

Telephone

(704) 328-4000

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