Bon Appétit Management Company

Biscuit Box isn’t just another Seattle food truck. It’s part of a fleet operated by Mobile Mavens, a Seattle company owned by Bon Appétit Management.

Executive Chef Michael Cleary from St. John’s College showcases local Maryland ingredients in this year’s Buy Local Cookout.

Bon Appétit General Manager Joan Homrich remarks on the three things that factor into Cornell’s dining program being ranked second in the nation: local ingredients, engagement of the staff, and support of the college.

General Manager Peter Abrahamson and Executive Chef Matthew Fogarty at St. Olaf College talk about Bon Appétit’s relationship with local vendors, culinary initiatives, and their responsiveness to students.

Recipes and realities are changing in home kitchens as well as at Bon Appétit’s corporate cafés.

The Mobile Mavens first hit the streets of Seattle last fall with ‘Biscuit Box’ and their bicycle ice-cream stand, ‘POP UP’. This summer, the Mavens are not only introducing the portable vintage bars, but two additional eating options.

Mobile Mavens ramp things up with three new food trucks. As this reviewer puts it, “The Mobile Mavens fleet are just cute. There is no way around it.”

Bon Appétit’s many innovative projects are aimed at improving sustainability in the dining program.

Plant-based products, like Hampton Creek, use much less resources than eggs do, explains Bon Appétit VP of Strategy Maisie Ganzler, who hopes that the avian flu will prompt other companies to make a change.

Pope Francis’ call for a radical response to human-caused climate change resonates for Bon Appétit CEO Fedele Bauccio who made food-related climate change a centerpiece of the company’s business model nearly a decade ago.