Category Archives: Client News

Book now for “Savor The Taste of Business” on August 26th!

SAVOR logoCraving new professional connections, gourmet cuisine, and lighthearted fun? BOOK NOW.

The first event in June was amazing – now let’s grow this wonderful opportunity to meet like-minded business people eager to expand client, customer bases, and make valuable, enterprising connections that last.

The evening culminates in an unforgettable gourmet tasting prepared by very well-respected home chef, Dan Corrigan. Delicious meat, seafood, and vegetarian options will be happily offered.

In Toone Communication, 130 Wyndham Avenue, Providence, RI.

Join us from 5:30pm-7:30pm Wednesday, August 26.

$15 per person via PayPal. Non-refundable. Reservations recommended as space is limited.


Dan Corrigan’s Savory Pot Roast Sundae








For information, driving directions, and monthly meeting dates, contact Jennifer Toone Corrigan at

Hundreds of R.I. students rally against bills to block expansion of charter schools

By Linda Borg
Journal Staff Writer

PROVIDENCE — In perhaps the largest display of charter-school muscle, more than 300 students filled the State House rotunda Tuesday to add their voices to the contentious debate over the future of school choice in Rhode Island.  Read more…


Sodexo lands U.S. House of Representatives contract

Sodexo has been awarded a four-year contract with the U.S. House of Representatives starting August 10, 2015 that includes management of food service operations for all House cafeterias, catering services and vending machines.

Sodexo replaces the previous operator, Restaurant Associates, which continues to provide food service to the U.S. Senate and the U.S. Capitol Visitor Center.

Sodexo operates and manages food service for a number of government agencies in the Washington, D.C. area, including the Department of Transportation, Department of the Interior, U.S. Patent and Trade Office and the Department of Defense.


Starbucks barista at Liberty University wins championship competition for Virginia

For the first time in the United States, Starbucks is officially challenging their partners to make the best latte art, espresso drinks, and be even more knowledgeable about coffee.

Joshua Meekins, a talented Starbucks barista for Sodexo at Liberty University, won for Virginia during the primary stages of the Starbucks Barista Championship.

Challengers must be able to create a perfect flat white, create a beautiful custom hot espresso beverage, and talk about the core Starbucks coffees in a knowledgeable way and to guide a customer in picking out a perfect at-home coffee.

“Liberty’s Starbucks proved itself as a training ground for young talent by participating and Josh has made us incredibly proud for representing the location with great talent and skill,” said Sodexo District Manager Anthony M Delligatti.This achievement also underlines the high quality of the location on Liberty’s campus as well as showing the significance of Liberty across the country as a campus with talented coffee baristas.”

Meekins was selected from eight participants in Virginia and Tennessee. He and another semifinalist from Tennessee were reviewed for their performance by the Starbucks regional manager, who then chose who advances to the next level of competition in Atlanta.

Sodexo at Framingham State University receives Employer of the Year Award

Sodexo at Framingham State University recently received an Employer Recognition Award from the Greater Worcester Employment Resource Collaborative (GWERC).

The award recognizes businesses, institutions, and organizations in and around the city of Worcester that go “above and beyond” expectations in promoting the hiring of qualified persons with disabilities.

GWERC recently held a breakfast in May at Worcester Technical Vocational High School to honor employers.

Community Enterprises, a member of GWERC for approximately five years, meets once a month to discuss potential job leads. There are members of local businesses in attendance that keep everyone up-to-date on job openings at their business. Also it is a place where job seekers can come in and bring their resume for feedback.

Nulu Nalunga came to Community Enterprises from MRC last fall with a food prep certificate in hand.

And the job hunt began-Nulu was motivated, Sodexo at Framingham State University was contacted, and set up a meeting with the operations manager Stoyan Mihnev, and told him of Nulu’s qualifications. After thinking about it for a bit, asking lots of questions, he did what most employers should do. He took a chance and called her in for an interview.

Not only did he take a chance -he and his staff showed a tremendous amount of patience throughout the entire training and hiring process. There was so much teamwork involved, and everyone was learning as they went along. Nulu needed 2 CDI interpreters, and 2 ASL interpreters for the interview process and training periods. It took twice as long, but paid off for everyone in the end.

Stoyan Mihnev and Eric St. Onge –Nulu’s direct manager helped Nulu get her feet off the ground any way they could by educating the staff, helping  Nulu came up with different ways to communicate with her coworkers, and by providing reasonable accommodations so she could excel at her position and overcome communication barriers. She does everything now from cleaning, food prep and serving hot meals. She is now a 40 hour a week employee and even got a summer job working for Sodexo at EMC.

“Since her first day of work Nulu has been an exemplary team member,” said Sodexo General Manager Ralph G. Eddy at Framingham State University.  “She has worked hard not only to excel in her job responsibilities but also to foster communication with her co-workers and supervisors.  When I found out that we had been nominated I was honored.  At the awards breakfast, when I found out that Nulu had nominated Sodexo, I was truly humbled.”

Theological College seminarian community foregoes food for the needy

Theological College seminarian community foregoes food for the needy

For the seminarian community at Theological College, one day each month is set aside for the purpose of fasting. Through an initiative by the school’s Social Justice Committee, in cooperation with dining services partner Sodexo, these missed meals are now donated to the needy.

The food donation program is aligned with Sodexo’s Stop Hunger commitment and the Social Justice Committee’s dedication to service for the poor.

Together, seminarians and Sodexo staff are preparing and distributing box lunches to area shelters and the homeless.

“We are currently working with the Catholic charities Homeless shelter in Washington D.C.,” said Sunder Michael, general manager of Sodexo Campus Services at Theological College. “According to the program manager at the shelter, they need to feed nearly 400 homeless each evening. They depend on food donations or are forced portion out what they have.”

Father Phillip Brown of Theological College is passionate about reaching the less fortunate in the DC community and has given his blessings for this initiative.

The New Children’s Museum announces Dr. Michael Werle as interim executive director

The New Children’s Museum Board of Trustees is pleased to announce Dr. Michael Werle has been named interim executive director.

“Dr. Werle’s accomplished career in both the non-profit and corporate sectors in the fields of science, engineering, technology, education, and business aligns with the Museum’s mission as a premier STEAM learning center in the region,” said Peter Stevens, Board Chair.

Dr. Werle is a member of Connecticut Innovations Inc.’s Technical Advisory Board, a former member of Connecticut’s Board of Governors for Higher Education, a past president of the Connecticut Academy of Science and Engineering and a founder of Ogin, Inc., a new wind turbine company.

He has consulted with several Connecticut government and NGO agencies including the Department of Economic and Community Development, the Connecticut Science Center and the Connecticut Economic Resource Center.

Dr. Werle began his career as a researcher in US Navy research laboratories in Maryland. He was a professor of engineering for 10 years on the faculties of the University of Cincinnati and Virginia Polytechnic Institute.

He later joined United Technologies Corporation (UTC), and after an 18 year career, retired from UTC as the director for International and External Programs in the Office of Science & Technology. He served as the head of the Gas Dynamics and Thermophysics Laboratory of UTC’s Research Center.

He is a fellow of the American Institute of Aeronautics and Astronautics.

“I am excited about and looking forward to helping The New Children’s Museum strengthen and grow its programs for Connecticut’s youth,” said Dr. Werle. “We are entering interesting and dynamic times that will require their participation and leadership as confident, innovative thinkers.”

Dr. Werle’s tenure will be focused on developing and executing on a visionary plan for strategy and engagement, which the Museum can build on to advance its mission of fostering an environment of lifelong learners.
The New Children’s Museum is the region’s leading STEAM education resource. The Museum integrates science, technology, engineering, art, and math into hands-on, interdisciplinary activities that foster creative thinking, academic achievement, and a spirit of lifelong learning.

The Museum is home to over 100 live animals, hands-on science exhibits, out-of-this-world digital planetarium shows, and programs for younger children and families. The New Children’s Museum and Roaring Brook Nature Center are the region’s premier destinations for science and nature exploration.

The New Children’s Museum is located at 950 Trout Brook Drive in West Hartford. Roaring Brook Nature Center is located at 70 Gracey Road in Canton. Visit for more information or contact Dr. Michael Werle at

Binghamton University debuts “Featured Chef Showcase”

Culinary talent abounds among the chefs of Binghamton University Dining Services by Sodexo.

In an effort to highlight these epicurean capabilities, the campus has launched a weekly “Featured Chef Showcase” buffet held each Wednesday in the Chenango Room, the campus’ full service, sit-down restaurant.  Each Wednesday, a different campus chef is front and center as he or she prepares a special dish for students, faculty and staff.  Read more…