A big shoutout to our very own Nathan D’Andrea for being featured in Spoon University’s latest article. He’s been a hustler since day one and his hard work throughout the evolution of babo, Fred’s, and now Wilma’s has not gone unnoticed. We appreciate all that he does for SavCo and are so happy to have him as a part of the team. Check out the article here!
Last week, Raise the Bar, a program offered through U of M's Sexual Assault Prevention and Awareness Center did a workshop with our entire management team around Workplace Culture and Sexual Harassment. The workshop was a space for our managers to reflect on personal and company values and the kind of work environments we've worked hard to create at SavCo. It was an opportunity for our managers to increase their awareness around sexual assault and consent, important topics that are relevant to the restaurant industry and today's society. We learned skills on how to intervene in problematic situations and discussed how we would handle different scenarios that can come up in a restaurant work setting, both within our staff and with guests. We are looking forward to extending Workplace Culture and Sexual Harassment training to our entire organization in the coming year!
SavCo Hospitality was honored to participate in A2 Public School’s Lunch & Learn panel, an event where local businesses were invited to speak with high school students to tell them about their career paths and answer their questions. Sava and a few other SavCo team members met with some incredibly engaged and curious students of Huron High School, many of whom are in the culinary arts program. We had such a wonderful experience and were so impressed with the insightful questions the students asked – we're hoping that the conversations also inspired students to want to join the SavCo Team in the future!!
A group of Sava's team members went on a tour of Zingerman's Bakehouse to see how their amazing breads and pastries are made!
We got to see their mill, learn about ancient and local grains, see dough in the leavening stages, and watch their team in action shaping and baking tasty bread. We also got a sneak peak into their pastry production and decoration departments.
Such an impressive and well-organized operation making artisan breads on the daily! Our team walked away with some cool stories to share about the Zingerman's breads we offer at Sava's and all the care taken to make them so special. Big thanks to Jaison and the Bakehouse crew!
In November 2018, SavCo Hospitality helped keep food on the table during the holidays (and every other day of the year) for our community by supporting Food Gatherers and Ann Arbor’s 107one with the Annual Rockin’ for the Hungry Fund and Food Drive. We were “freezin’ for a reason” while collecting donations and broadcasting live outside of the Maple Road Kroger store with 107one’s host John Bommarito and our very own Jules Botham. Jules hosted a Power Hour on November 30th, meaning that for the one hour she was on the air and all donations to Rockin’ were be tripled during that time! Gift of funds and/or non-perishable food helped Food Gatherers reach their goal of raising 1 million meals for Washtenaw County residents who face food insecurity. Click here for more details!
We're reminiscing about our SavCo Fam field trip to tour of one of our favorite local produce partners, Gateway Farm! Gateway provides us with 100% organic goodies throughout their long growing season and is on the forefront of the 'no till' farming movement. In August 2018, we enjoyed a tour from farm manager Ben Kasmenn and tasty bag lunches from Tavolina!
In June of 2018, Sava's hosted U-M students from the Center for Positive Organizations in the Ross School of Business Magnify Program. The students studied how SavCo creates the employee experience from orientation through, observing and interviewing our employees and learning about our employee experience over a three-day period. At the end of the week, they led a Q&A and then presented their observations and insights. We had so much fun welcoming this cool crew and are so grateful for this experience!
In spring of 2018, the Aventura team hosted 7th and 8th graders from Scarlett Middle School on their Spanish class year-end field trip. Middle schoolers and chaperones learned about Aventura, Spain, and Tapas from Chef Raúl, finishing their day with an unforgettable tapas feast!
In April of 2018, second graders from local Angell Elementary toured Aventura while enjoying our favorite tapas (croquetas de manchego, patatas bravas, and pan a la catalana) and learning about restaurant goods and services at three different learning stations: 1. Kitchen with Chef Raul >> How do we source our ingredients? How and when do they get delivered? How do we cost our food for the menu? 2. Staffing a Restaurant with Janelle and Gianna >> How many people work here? What kinds of positions are there? How does each position work? How does the food get to the table? 3. Aventura History with Harry >> Who are we? What is Tapas style dining? Where is Spain? What a BLAST!!
In April 2018, Sava's hosted The Fair Food Network along with local Flint food businesses Sweet Peaces Veggie Bistro, MaMang, and The Poke Bowl. During this all-day event, Flint entrepreneurs got a crash course on growing a successful food business with a focus on what it takes to make it in the catering and restaurant industry. Highlights included a kitchen tour, business planning session, and, of course, a delicious meal! We were so thrilled to support The Fair Food Network with their mission to increase access to healthy food for families who need it most, while creating opportunities for American farmers and stimulating local economies.
Food Gatherers, a local organization that strives to alleviate hunger and eliminate its causes in our community, runs a summer-long culinary arts training program for homeless and at risk young adults between the ages of 16-22. Chef teams at both Sava's and Aventura participate yearly in this phenomenal program, teaching job and life skills to a very special segment of our local youth population.