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A group of ProStart students spent two days touring the University of Chicago campus, where they found role models in the Bon Appétit and UChicago Dining teams

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Working with San Francisco startup Nima to provide safer dining options for guests with gluten allergies.

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Food allergy training is an incredibly important part of keeping guests safe. The Food Allergy Research Education (FARE)’s new FARECheck certification, which validates policies, procedures, and training, will help show those efforts are solidly in place.

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Together, Penn and Bon Appétit won a NACUFS Silver Award in the Residential Dining Concepts category, for the newly renovated Hill College House Dining Café.

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On a crisp spring morning, the Bon Appétit team at Birmingham-Southern College joined members of REV Urban Food Project, a local aggregator, on a trip to Neal Pope’s Farm

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The classes held at the Garden at AT&T Park aren’t just kid stuff. Twenty teenagers from the Boys & Girls Clubs of San Francisco’s Citywide Teen Services recently visited to learn about careers in the food service industry from Bon Appétit ballpark staff.

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From “plant stretches” to do-it-yourself fruit kebabs, the Bon Appétit team works closely with Mission Neighborhood Centers to build a stronger Garden community.

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The Bon Appétit team worked with Professor Narcisz Fejes and students from the Seminar Approach to General Education and Scholarship (SAGES) program to further a shared commitment to sustainability

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The Bon Appétit team at the Art Institute of Chicago creates a new menu to complement the museum’s current exhibitions

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Executive Chef Brian Trykar and the Bon Appétit team at VSP team up with guests to offer new plant-based dishes that everyone is excited about

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