Every year, Parkhurst gathers up all of its managers for a day to share ideas, successes, opportunities, goals, and more. This year’s theme was “connecting” – to our purpose, to our guests, to innovation, and to one another!
Graciously hosted by Saint Vincent College at the Fred Rogers Center every year, the meeting was chock-full of information. Jeff Broadhurst, CEO of Eat’n Park Hospitality Group, kicked things off to discuss a changing industry and share updates about the restaurant division – Eat’n Park, Hello Bistro, and The Porch. Trina DeMarco, Director of Communications and Community Impact, talked about the Caring For Kids Campaign, during which Parkhurst sites host fundraisers for local children’s hospitals. Branding, team building, and our Forged Partners program were discussed, among many other things.
But, let’s be honest: The star of the day is always the food. The Saint Vincent College Parkhurst team, along with Parkhurst Chefs Cory Hughes, Tim Fetter, and Dave Burch, blew everyone away with a lineup of outstanding cuisine.
Breakfast included bagels, muffins, fresh fruit, and a savory breakfast polenta.
As a mid-morning pick me up, a Ramen Pop Up was served with Pink Lady Apple Kombucha.
For lunch, the managers were treated to an array of comfort foods: Butternut squash macaroni and cheese, chicken tenders, creamy mashed potatoes and meatloaf, autumn coleslaw, cupcakes for dessert, and more.
The food, as always, was truly incredible, and the meals were a time for everyone to unwind, take a break, and reconnect with colleagues and friends.
But the Chefs had something up their sleeve. At the end of the day, the “Big Reveal” was shared – ALL of the food served that day had been free of the 8 major allergens: wheat, dairy, eggs, fish, shellfish, tree nuts, peanuts, and soy. The message? That allergen-free options at higher education and corporate dining locations should not only be a safe choice, but a delicious one, and that’s what Parkhurst prides itself on offering.