Press Releases

Announcing the four finalists in the Bon Appétit/Impossible Foods recipe contest, competing for a VIP culinary grand prize and plant-based glory Palo Alto, CA (February 14*, 2019) — Impossible Foods’ plant-based meat is much more than a sustainable substitute for burgers. Bon Appétit Management Company chefs have been having a lot of fun experimenting with […]

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LC Kitchen is a food hall-style restaurant home to four unique concepts

Food hall-style restaurant offers inventive seasonal menus and cashless payment system PLANO, TX (February 4) — A new food hall-style restaurant has opened to serve Plano’s Legacy Central campus and the public, with four unique concepts: Homestead, offering garden fresh salads, savory soups, and artisan sandwiches; Tacos Por Favor, a festive taqueria with bold flavors […]

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Bon Appétit’s new purchasing standard companywide is to buy only meat and poultry raised without the use of antimicrobials, except where necessary to treat sick animals in the documented presence of disease in the flock, herd, or fish population. Here is where we are meeting this standard or exceeding it, and where we still have work to do (seafood).

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The Bon Appétit Healthy Kids team hosted a special class at the Children's Bureau center in downtown Los Angeles

Southern California nonprofit recognizes a national for-profit leader for supporting kids’ healthy eating habits

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Clockwise from top left: Earl Shaddix/Earl's Brittle, Justin Isip and Jason Angeles/Sugar and Spun, The Swickards/Five Dot Ranch, JP Reyes and Kristen Brillantes/The Sarap Shop, Cassandra Chen/CC Made,Tiffany Carter/Chef BOUG, Old Skool Café, Alicia Villanueva/Alicia’s Tamales Los Mayas (La Cocina graduate), Live Sushi/Omakase Restaurant Group, Yvonne Hines/Yvonne's Southern Sweets, and Tony Gemignani/Tony G's Pizza

Bon Appétit and the Golden State Warriors add La Cocina, Old Skool Café, Tony G’s Pizza, and eight more Tastemaker partners to Chase Center lineup 

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CEO calls plastic problem “horrific” and calls for change

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Americans use more than 500 million straws every day — more than one per man, woman, and child. Students are saying it’s time to get rid of these sucky polluters.

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Bon Appétit is proud to receive the Sustainable Purchasing Leadership Council’s Leadership Award for Overall Sustainable Purchasing Program for its successful comprehensive sustainable purchasing program.

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Bon Appétit has operated A&T Park’s premium food service since it opened in 2000. Now fans throughout the ballpark can rely on the same level of superior and innovative food service that they have enjoyed over the years here.

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Bon Appétit has opened a new restaurant to serve San Diego’s life sciences hub Campus Point: GENESIS Kitchen + Drinks, a bright and airy restaurant offering a local, seasonal menu along with craft beers on tap and more.

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