NBC Bay Area’s Jessica Aguirre “dishes” with the Chase Center’s new culinary director on the Chase Center’s only-in-the-Bay-Area food experiences.
Latest News Clips
When the Chase Center opens in September, it will serve food made from scratch on the premises, led by Culinary Director Mark Jeffers, the former executive chef and food and beverage director from the Ritz-Carlton Lake Tahoe.
The Butler Blue team enjoys lunch courtesy of Butler University’s new food service provider, Bon Appétit Management Company.
Top Stories About Bon Appétit Management Company
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our CEO Fedele Bauccio “often doesn’t get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
Latest Press Releases
Food service pioneer Bon Appétit Management Company collaborated with environmental nonprofit NRDC to understand causes of edible plate waste in food service environments and seek solutions Palo Alto, CA (August 20, 2019) — Until now, little research has been done to understand why people dining out leave food on their plates. It’s a problem that the […]
Bon Vivants Hospitality to design and implement unique beverage programming throughout the arena
Experienced fine-dining leader will oversee all food and beverage programs, from concessions to premium catering, within Chase Center
Latest Blog Posts
How do air fryers work? Is air frying foods healthier than deep frying?
The Bon Appétit team at Oracle Park, home of the San Francisco Giants, is proud to partner with local nonprofit Food Runners to help deliver quality surplus food to those in need.
Polly Shyka and Prentice Grassi gave me a special tour of Villageside Farm, a Farm to Fork operation founded by Colby College alumni.
Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.