Bon Appétit Management Company

San Francisco’s Public House, home of the SF Giants at AT&T Park, dishes out on beerunch, pairing beer with brunch food.

Bon Appétit at St. Edward’s University springs for the cost of offsite composting, mindful that the environmental benefits outweigh all other costs.

Bon Appétit commits more strongly to locally produced products; coffee switch from Starbucks to local Rival Brothers one example.

Get to know Executive Chef Edward Farrow, who self-describes as passionate, focused, hospitable, and patient. His culinary paths have all led to Bon Appétit Management Company’s compatible values.

Thanks to the 151 million meals it served nationwide last year—45 million in Silicon Valley alone, where it has 156 registered Farm to Fork vendors (out of more than 1,050 total)—and its profound impact on food services globally, Bon Appétit is truly changing the world all along the food chain.

Campus Farmers is a social networking website aimed at connecting campus growers across the nation.

In which The Stranger fully investigates the value in the grilled cheese food truck offerings.

Video shows how James Beard award-winning chef Danielle Custer makes her Full Monte Cristo.

Danielle Custer, cofounder of Monte Cristo Gourmet Grilled Cheese and Mobile Melts, shares foodie resolutions.

A year after Bon Appétit Management Company launches the SoDo Kitchen at Starbucks headquarters, it follows up with a mobile grilled cheese out front. Look for the polka dots.