Bon Appétit Management Company

Seattle’s mobile grilled cheese adds many twists to old classics.

Edward Farrow made a name for himself at the Musical Instrument Museum in Phoenix, which won Arizona Republic’s 2012 award for Best Museum Restaurant. Feast interviews him at his new post, Panorama at the Saint Louis Art Museum.

Bon Appétit Management Company’s low-carbon strategies are explored in this series piece exploring the challenge of keeping ourselves fed at a time of rapid social and environmental change.

Panorama’s strong focus on local and seasonal ingredients pleases customers with such Midwest classics as wedge salads and family-style pasta dishes along with refined and lighter fare.

The museum restaurant opened with such delicious dishes as skirt steak, pavé of quinoa and avocado, and chocolate cherry pot de crème. Pictures and a brief audio interview with Executive Chef Edward Farrow follow.

Bon Appétit-run Provenance at the Cleveland Art Museum functions as a cog in the wheel of a burgeoning arts and cultural scene in the revived University Circle neighborhood.

International magazine highlights Bon Appétit Management Company’s waste reduction efforts such as onsite composting and trayless dining.

Since 2007, Google has had its own gardens. In these gardens, employees, the Googlers, can grow flowers, plants, and herbs. Bon Appétit chefs at Google run out daily to grab fresh garnishes right out the garden, and adventurous beekeepers harvest 600 pounds of honey each year.

Four Bon Appétit-run college dining services win the short list of BestColleges.com’s Best College Dining Halls list.

Equitable Food Initiative raises wages and increases quality control.