Bon Appétit Management Company

Senior Chef/Manager Robert Lynn of Protective Life Insurance Co. and Executive Chef Matt Jones of Birmingham-Southern College teamed up to run a cooking demo at The Market at Pepper Place.

Wabash College debuted their new Farm to Food truck, and it’s gaining momentum all over Indiana (literally!).

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

Director of Culinary Operations Ty Paup and the Bon Appétit team at Brown University put together a special beer pairing dinner that featured some of New England’s finest craft beers.

Bon Appétiters at DePauw University stayed quite busy, even during the summer break, with a series of community focused events.

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.

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.

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

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.

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