FPO CONTENT. Continental, the Midwests largest food management company, delights its guests, every meal, every day with fresh handcrafted fare in corporate cafés, grab-and-go micro markets, at special events and on luxury yacht charters.
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Continental Innovation Center
700 Stephenson Hwy, Troy, MI 48083
248.414.1700
LetsConnect@ContinentalServes.com
LOCATIONS
Ann Arbor | Cleveland | Columbus | Detroit | Erie | Indianapolis | Jamestown | South Bend | Toledo And Everywhere In-Between
Continental Innovation Center
700 Stephenson Hwy, Troy, MI 48083
248.443.3166
LetsConnect@ContinentalServes.com
LOCATION
Ann Arbor | Cleveland | Columbus | Detroit | Erie | Indianapolis | Jamestown | South Bend | Toledo And Everywhere In-Between
OUR TEAM
MEMBERS
TOP OF OUR JOB BOARD
Looking for your next role or know someone who’d be the perfect fit at Continental?
We made referring friends and family or applying to a new role even easier.
Now instead of JIRA, just head to your Pinpoint Employee Dashboard to see all available openings. Haven’t used it yet? Sign up and check it out.
SPREAD THE WORD
THE DISH
CONTINENTAL’S BI-MONTHLY NEWSLETTER
Vol. 4 | January 2025
Welcome to your source for the latest and greatest in team member news, job openings, core values content and more.
Have feedback, questions, ideas or content and photos from engagement events for future volumes? Reach out to us at TheDish@ContinentalServes.com.
NEW TEAM MEMBERS
We’re excited to introduce the following talented individuals who have joined our Continental team this year.
A VERY WARM WELCOME
COMPANY ANNIVERSARIES
Thank you for your commitment and all the hard work through the years to drive Continental forward and make our company truly the best in the business.
RECOGNIZING CAREER LANDMARKS
We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
CORE VALUE IN FOCUS
EXCEPTIONAL
HEALTHY BEHAVIORS
Relentlessly pursuing excellence.
Working toward long-term, sustainable solutions.
Treating mistakes as opportunities to learn.
Thinking critically to overcome obstacles.
Encouraging each other to grow and take on new challenges.
Nominate a fellow team member and share how they personify a core value to make our culture more rewarding.
OUR CORE VALUES
WHO REPRESENT OUR CORE VALUES
CORE VALUE AMBASSADORS
We’re honored to have so many talented team members living our core values each day. See how their impact is felt across our organization.
OUR CORE VALUES
WE HOLD OURSELVES & OUR TEAMS
ACCOUNTABLE FOR DELIVERING THE BEST.
RESPONSIBILITY
We hold ourselves accountable to be there for our team and clients, to deliver what we say we will, when we say we will and check in on progress along the way.
We are tirelessly committed to providing the highest quality food, beverage and service by anticipating our guests' needs so they can count on memorable experiences every time.
HOSPITALITY
COLLABORATION
We unite as one team to achieve remarkable experiences by working together with a shared vision and effective and transparent communication.
EXCEPTIONAL
We recruit and retain phenomenal people who consistently go the extra mile to deliver results that lead the industry.
We are forward-thinkers always looking for new processes, technologies and techniques to increase efficiencies, scalability and improve our services.
INNOVATION
THE DISH
CONTINENTAL’S
BI-MONTHLY NEWSLETTER
Vol. 3 | October 2024
Welcome to your source for the latest and greatest in team member news, job openings, core values content and more.
Have feedback, questions or ideas for future volumes? Reach out to us at TheDish@ContinentalServes.com.
MAKING A DIFFERENCE
GIVING BACK
COMPANY PROMOTIONS
We’re honored to call the following leaders part of our team. Please join us in celebrating their well-earned promotions and exciting new roles in their careers.
CONGRATULATIONS ARE IN ORDER
KATE BERRIS
Inside Sales Director
ABBEY BOYER
Recruiter
ROBERT HAWS
Reset Implementation Specialist
KENNETH KONASZEWSKI
Staffing Coordinator
JULIET KONIECZKI
Director of Sales, Forte Belanger
BRIDGETTE LEISING
Senior Business Development Executive
COMPANY PROMOTIONS
GET TO KNOW OUR LEADERS
Speaking of feedback, we're excited to share what we learned from you all as part of our annual Engagement Survey at upcoming local Connect meetings. We'd like to thank the 1,200+ who participated and can't wait to share the actionable ways we'll be making and impact based on the findings.
Welcome to your source for the latest and greatest in team member news, job openings, core values content and more.
Have feedback, questions, ideas or content and photos from engagement events for future volumes? Reach out to us at TheDish@ContinentalServes.com.
Speaking of feedback, we're excited to share what we learned from you all as part of our annual Engagement Survey at upcoming local Connect meetings. We'd like to thank the 1,200+ who participated and can't wait to share the actionable ways we'll be making and impact based on the findings.
SENIOR LEADERSHIP SPOTLIGHT
MADELEINE AVILE CAD Designer ALEXIS DUDA-GARCIA Project Manager LAURA HOWARD Tax Manager SOPHIE HULST Associate Recruiter
Let us know below.
UNHEALTHY BEHAVIORS
Overpromising and underdelivering.
Making the simple complicated.
Missing the details.
Relying on the same person or resource instead of seeking the best option.
Choosing not to take action when you can make an impact.
FALL RECIPES
AUTUM SALMON SALAD
Salmon Fillet (Farm Atlantic, 40-4 oz GFS) – 1 each
Salt & Pepper – 0.5 teaspoon
Red Quinoa (cooked) – 3 oz
Baby Kale – 2 oz
Roasted Butternut Squash – 3 oz
Apples (Delicious) – 0.5 oz
Pumpkin Seeds (Eden Foods) – 1 tablespoon
Creamy Maple Dressing – 1.5 fl oz
Goat Cheese Log – 0.5 oz
Dried Sweetened Cranberries – 0.5 oz
Fresh Thyme – 1 teaspoon
Garlic Butter – 0.5 oz
INGREDIENTS:
INSTRUCTIONS:
PREP WORK:
1. Roast Butternut Squash: Dice, season with salt and olive oil, and bake at 375°F until tender.
2. Cook Quinoa: Follow package directions and cool to room temperature.
3. Prepare Maple Dressing & Garlic Butter: According to recipe.
4. Dice Apples: Submerge in lemon water to prevent browning.
TO SERVE:
Cook Salmon:
Heat oil in a skillet. Season salmon with salt and pepper, sear both sides until lightly browned. Cook to an internal temperature of 130°F and let rest for 3 minutes.
Prepare Salad:
Heat garlic butter in a sauté pan until foaming.
Add roasted butternut squash and fresh thyme, sauté until warm.
Add quinoa and baby kale, sauté until just warm.
Season with salt, pepper, and a small drizzle of maple dressing.
Assemble:
Place the warm salad in the center of the plate and top with salmon. Garnish with goat cheese, cranberries, apples, and pumpkin seeds.
Finish:
Drizzle remaining maple dressing over the salmon and salad.
KY'S MOLASSES CRINKLE COOKIES
INGREDIENTS:
2 large eggs
½ cup molasses
1 1/8 teaspoon cinnamon
2 teaspoons allspice
1/8 teaspoon black pepper
1 ½ cups granulated sugar
¾ cup unsalted butter
3 ¼ cups all-purpose flour
1 tablespoon + ¾ teaspoon baking soda
½ teaspoon salt
INSTRUCTIONS:
1. Cream butter and sugar.
2. Add eggs, molasses, and mix.
3. Incorporate dry ingredients.
4. Scoop dough, roll in sugar, bake at 350°F for 8-10 minutes.
Which part of The Dish has you hooked every time?
Delivering exceptional results isn’t just about what we achieve; it’s about how we achieve it. When we prioritize excellence and growth, we create lasting impacts for our team and our guests. Focusing on healthy behaviors builds trust, fosters innovation, and ensures we’re always putting our best foot forward. Conversely, unhealthy behaviors can compromise our relationships, reputation, and ability to deliver the quality our guests deserve.
BENEFITS AND OPEN ENROLLMENT
TOP 3 QUESTIONS AFTER OPEN ENROLLMENT
Medical (BCBSM/BCN) - If you changed plans or signed up for new coverage your card will be mailed to you. You can log on to https://bcbsm.com to download a copy of your ID card or request a new one anytime.
Dental (Delta Dental of MI) & Vision (Delta Dental of MI/VSP) - Delta does not mail ID cards as most dental and vision providers do not require one. You need only to provide your name, social security number and the name of your employer when scheduling. Insured dependents will need to provide your information to the provider for verification. If you do need an ID card for any reason, you can download and print it directly from the Delta Member Portal. (Be sure to mention your coverage is through Delta Dental of MI.)
Where are my ID cards?
Fidelity 401(k) is not included in our annual Open Enrollment. All employees who have been with Continental for at least 60 days are eligible to enroll in the Fidelity 401(k). You can enroll or make changes to your contribution amounts and investments by going to https://netbenefits.fidelity.com/index.html or by calling Fidelity at (800)-294-4015. Continental contributes fifty cents ($0.50) for every dollar that you contribute on the first five (5%) of your elected contribution, so it is a great idea to take advantage of this benefit!
This year's Open Enrollment was a "passive enrollment", which means your previous elections will carry over. The exception is FSA contributions, which will default to $0 if an annual enrollment wasn't made. You can check your benefit enrollment by logging into bswift and going to My Benefits > Benefits Summary.
RECOGNIZING OUR TEAM MEMBERS
Based on your feedback from the Engagement Survey last year, we created a dedicated team to support community relations throughout our territories.
To begin this effort, our team partnered with the Salvation Army to bring joy to children during the holiday season through the Angel Tree program. Together, we collected toys and clothing to gift to children in our local communities.
Thank you for your generous support in helping make the season brighter for children in our multi-state communities. In just a short time, we were able to collect over 200 items across our collection sites, not including the generous gifts that were also purchased and delivered online. A special shoutout to our incredible "Point of Contacts" at our Continental Collections sites who helped us bring this all together. To everyone who donated & supported this Community Outreach mission, we, as well as the Salvation Army Angel Tree Program, THANK YOU from the bottom of our hearts.
We look forward to seeking more ways to support our local communities in 2025.
Over the past year a special group of team members assembled behind the scenes to provide ideas and insight into the growth of the Continental culture. They took time out of their busy schedules each month to collaborate on ways to improve the organization for all Team Members. This team impacted several company-wide projects including the Core Value rollout, the Engagement Survey, Pinpoint ATS, "The Dish", and the brand new Interview Scorecard.
They also provided valuable feedback for Learning & Development projects for 2025.
CULTURE
CHAMPIONS
MARK ADAMS Lead Cook MARIA BARONE Union Food Service Worker BROOKE BASACCHI Barista THOMAS BAUMANN Chef KENNETH BLAIR Barista PAYTON BOONE Food Service QAWNICIA CLARK Food Service ALEX CONTRERAS Food Service REBECCA COOK Food Service SHAWN COOPER Line Cook AZIALE DAVIS Food Service Concierge JOHN FINDLEY Executive Chef
How do I access my 401(k) Enrollment?
What happens to my coverage if I forgot to complete Open Enrollment this year?
On behalf of the organization, we’d like to give special recognition to each member of the 2024 Culture Champion Team:
Amber Roberts RSG Van Buren
Conor Graf Data Science
Crystal Johnson Proof Bakery
Daryl Bridges RSG Van Buren
Hannah Meyer RSG Indianapolis
Justin Trupiano Dining MCC
Leo Ferrell RSG Livonia
Scotty Johansen RSG Terre Haute
Mackenzie Shaul Events
Madalyn Nash Marketing
Paul Daniels RSG Akron
Rachel Griffith RSG South Bend
Rhonda Scotti Co-Cuisine
Kyle West RSG Terre Haute
BRENDA SLACK
Inventory Control Specialist
CHRISTIE VENTIMIGLIA
Staffing Specialist
CHRISTOPHER WARNACK
Senior Vice President Marketing
SARAH TATUM Regional Business Manager
What have been some of the most important lessons you’ve learned throughout your career?
Be kind to yourself. "I can do anything, but I can't do everything." Sometimes you just put your head down and push through the task. If you did your best, that is all anyone can ask for. Don't beat yourself up if you at least tried. Also, that I am a person who wants to see the good in every situation. Learning how to stay positive even in the hard times, has helped me get through those times and grow from those challenges.
What do you love most about your job?
Our Mansfield Team!! This group of amazing, talented and hardworking individuals make me want to continue being a part of this team! Watching my colleagues succeed! Whether that is hitting personal goals or moving into positions that they deserve!
15
YEAR
What Exceptional Looks Like
Why It Matters
MIA ROBINSON Barista PATRICIA SHANKLIN Food Service JOSE TORRES Chef Manager KANYE TURNER Food Service ORLANDO VALADEZ Grill Cook KENUS VINBERG Cafe Supervisor
OLIVIA WILLIAMS Barista ADAM WILLIAMS Food Service TRACY WINGO Food Service LAUREN WOENER Barista LAWRENCE WRIGHT Food Service KEILESHA YURKO Line Cook
MICHAEL GONINO Operations Manager ALISHA GONZALES Grill Cook DAVID HAMPTON General Manager SHAWN HENDERSON Cafe/Co Cuisine Driver MICHA HOWARD Food Service KAITLYN JACKSON Line Cook MARGIE JOHNSON Grill Cook SHELBA KING Food Service CHRISTOPHER LATHAN General Manager JAVON LEVERETT Co Cuisine Driver ERICA MARKOFF Catering Manager
KAREN MCAFEE-WALKER Food Service
JASON MCCRAY Cook SAMANTHA MOJICA Cafe Supervisor
DIAMOND MORGAN Prep Cook JANET NEAL Cafe/Co Cuisine Driver
LAKHIA NORMAN Food Service ADALYN OSBORNE Food Service
JAMIE PAUL Food Service BROOKE POPE Barista CHRISTINA PRESTON General Manager TYREE REED Banquet Server TORRIA RICHEY Cook
SHAUNNA KOSMAS Digital Marketing Manager TODD PEPLINSKI Director of Sales, Forte
OCTAVIO AGUILAR-MORA Warehouse Attendant NOOR ALSAIGH Market Route Driver LAMAR BRAY Warehouse Attendant BRANDI BRINDLEY Category Manager ERIC BUDNICK Vending Route Driver KYLE CUMMINGS Warehouse Attendant
JEFF ALFORD Order Picker JEFF FAY Route Driver - SmartService VINCENT HERNANDEZ Maintenance KAYLA HIGGINBOTHAM Route Driver - SmartService MICAH JACK OCS Attendant
RYAN CARNAHAN Warehouse BELMARY GUZMAN Warehouse Attendant DAMON HARDGROVE Vending Jump Driver
NINA KURTZWEIL Loss Prevention Coordinator FABIANA MUSHE Payroll Specialist TRACEY WILLIAMS New Business Development Manager
JACOB FEITLER Beverage Director JENNIFER HAYES Senior Account Manager, Forte MARCUS HENRY Food & Beverage Director, Forte
CORPORATE
EVENTS
DINING
RSG Michigan
ANTHONY ESTELL Market Route Driver NAYTHAN FRACZEK Market Route Driver LAURA GRAUEL Warehouse Attendant PATRICIA HARTSELL Warehouse Attendant ORLANDO HERRON Vending Route Driver
JASON JOHNSON Warehouse Attendant MEGUEL JONES Warehouse Associate BRENDIN KLOSNER Warehouse Attendant GABRIELLE KOVACHICH Guest Experience Agent STEVEN NELSON Warehouse Associate
CODY PENDLETON Warehouse Attendant ADAM POLL Vending Route Driver LYNETTE SPINA Group Admin Assistant