1. Dublin
 Dublin’s refurbishment was completed in a number of phases largely over weekends, to
accommodate the considerable changes with a minimum of disruption to the business and
customers
 We addeda newimprovedbreakfast/saladbar to replace the old defunct unit, offer as per
Londonwitha wide range of basic andcompoundsalads/breakfastitemsaswell asproteins.
 The deli on the coffee bar was closed down and a new double station deli with hot roast
capacity was opened in place of the old Chef’s Theatre station.
 The soup station was moved to give additional space on the Classics counter for the new
one meatand one vegetarian dish. A jacket potato station with hot and cold filling options
was added to the offer.
 A live theatre station was added as the focal point of the restaurant with interchangeable
wok / grill modules, meaning an offer of stir fry, grill bar, and market fresh fish bar as per
London now rotate on this counter.
 A self serve Costa hot beverage station was added to the restaurant, as well as increased
and improvedgrabandgo capacity. All signage andmarketingwas changed in line with the
new branding and a comments board
 The refurbishment of Kaldis coffee bar was also completed in November 2011.
Citi Dublin also became the first Irish centre for excellence for the Compass Group Ireland.
A centre for excellence is a Compass unit that is certified has having pinnacles of excellence and
demonstrates what all units should strive for. It focuses on the following;
 Food quality and presentational improvement
 Food cost control
 Promotions and point of sale signage
 Customer service
New standards are all documented by a standard operating procedure manual, which includes
method of work, recipes and food costings and photos of the finished product.