In the News

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  • News Emory News Center

Take a look inside Emory’s new interim dining facility, now serving food for a variety of summer programs and gearing up to offer upwards of 3,600 meals per day when students flock back to campus this fall

  • News BizBash

Waste Programs Manager Claire Cummings likes to tell people she handles everything and anything related to waste. “What I’m doing is enabling the company and our chefs to make better choices, take responsible actions, and make sure things get utilized to their fullest potential.”

  • News Food Management

Chef/Manager Ani Baghoomian shares how her unit is boosting coffee sales by serving knowledgeable customers who are increasingly interested in what they are drinking

  • News Wall Street Journal

Companies are becoming more demanding when it comes to beverage offerings. Three years ago, Bon Appétit started hiring coffee managers, who are professionally trained baristas that can discuss coffee at length and host tastings with employees

  • News Food Tank

Bon Appétit chefs take the Better Burger Challenge, blending high-quality beef with organic vegetables, mushrooms, or legumes to create a juicy, delicious patty that is better for our guests and the environment. Try making a Better Burger yourself!

  • News Foodservice Director

Adobe – San Jose Executive Chef Brian West shares how he balances flavor, color, texture, and nutrition when it comes to picking greens for custom lettuce mixes

  • News Town and Country Magazine

There are some excellent museum restaurants to be found in cities like New York, Chicago, Rome, and London, where visitors can have fine-dining to casual experiences and sample food that rivals the exhibits.

  • News The Wheaton Record

Executive Chef John Krickl took students on a full tour of the operation behind the 30,000 meals served at Wheaton College each year. During the tour, he discussed purchasing policies, food recovery, and answers to the students’ most burning questions