Bon Appétit Management Company

When Bon Appétit launched Healthy Kids in the Bon Appétit Kitchen last fall, we knew the kids were going to have fun, but we could never have imagined how much joy, laughter, and smiles it would bring into our lives and to Bon Appétit teams across the country.

Should I be worried about the sugar content of fruit?

Bon Appétiters at SODO Kitchen at Starbucks in Seattle completed a day of volunteering for Food Lifeline, whose mission is to rescue surplus food from area farmers, producers, stores, and restaurants and distribute it to food banks, shelters, and meal programs throughout western Washington

What’s the buzz? Caffeinated beverages hinder hydration — or do they? What does the science say?

Following a test run at Public House, we’ve rolled out the Impossible Burger at a corporate café in South San Francisco with another on the way — officially becoming the first food service company in the country to offer this much-buzzed-about bleeding, plant-based burger!

Catering Attendant Treisha Hall and Executive Chef Toby Pace go above and beyond to fulfill a Citrix employee’s Italian beef dreams

At St. Timothy’s School, an all-girls private high school in Stevenson, MD, just west of Goucher College, the Bon Appétit team is lucky enough to be able to buy from the productive campus farm, called Redlands Farm

Executive Chef Rogelio Garcia of The Commissary restaurant in the Presidio of San Francisco is no stranger to cooking with caviar.

Forget what you know about soup. This watermelon gazpacho is a little sweet, a little savory, served cold — and is extremely refreshing. The watermelon makes it perfect for keeping hydrated on a hot summer day.

Executive Chef Ted Mathesius of Adobe in Lehi, UT, was among eight honorees at the 2017 United Fresh Produce Excellence in Foodservice Awards in Chicago