Just over two decades ago, Bon Appétit Management Company began our annual tradition of challenging our chefs to cook an entire meal made exclusively with ingredients grown within 150 miles of their café. The rules are simple: All elements of the meal must be grown, harvested, milled, raised, or produced locally — the only exception is salt.
From Our Blog
Re-Launching Our Internal Food Recovery Guide
We’re proud to introduce our new Internal Food Recovery Guide, a practical resource created to help our general managers and chefs nationwide launch and sustain impactful food recovery programs.
Introducing Buen Provecho, a Cookbook for Hispanic Heritage Month
We’re thrilled to mark Hispanic Heritage Month with something truly special: the release of Buen Provecho, a digital cookbook made entirely by members of our culinary teams across the country who proudly identify as Hispanic or Latinx.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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For #FarmToForkFriday we're shining a spotlight on Sundown, co-founder of @chesedfarms and ...
For #FarmToForkFriday we're shining a spotlight on Sundown, co-founder of @chesedfarms and regular mushroom supplier to @bonappetitwhitman.
📹: @kaitlinmoor.photo #LoveBonAppetit
For Hispanic Heritage Month, we're thrilled to recognize and celebrate the diverse histories, ...
For Hispanic Heritage Month, we're thrilled to recognize and celebrate the diverse histories, cultures, and contributions of Hispanic and Latinx communities with Buen Provecho, a digital cookbook made entirely by members of our culinary teams across the country who proudly identify as Hispanic or Latinx.
Why "Buen Provecho"? The title means simply to wish someone a good meal, something that we strive to provide to our guests every day at Bon Appétit. All of the recipes submitted have deep personal significance; many being passed down for generations or sparking memories of family and community.
From savory tamales and pozole to sweet empanadas and tembleque, this cookbook offers an insightful look at the rich culinary traditions across Central and South America to the Caribbean and beyond. Dive into the cookbook now at the link in our bio! Buen provecho! #HispanicHeritageMonth #BuenProvecho #CulinaryTraditions #Cookbook #Recipes
Is it fresh fruit? Or a from-scratch mousse?
Our team from @bonappetitatpacific is re-imagining what's hot in food trends, such as these hyper-realistic peach-shaped mousse desserts! #TasteTheTrend is one of our newest activations designed to bring a taste of popular food trends to our guests. #LoveBonAppetit
Most Recent News
‘Eat Local Challenge’ lunch tasks Emerson’s chefs with crafting a nearly 100% locally sourced menu
On Tuesday, Sept. 23, chefs at the Dining Center were tasked with crafting the entire lunch menu using only ingredients sourced within a 150-mile radius as a part of the “Eat Local Challenge.”
Inside Penn Dining’s plan to achieve ‘near-zero waste,’ improve sustainability
Penn Dining, the University’s on-campus food service department, and Bon Appétit, the catering company that partners with Penn, are taking steps to adopt sustainable practices and embrace environmentally friendly policies.
How Bon Appétit is building a culture around food education
From 2020 to 2024, Bon Appétit Management Company impacted more than 138,000 guests with its food education programs, including 3,000 children in Healthy Kids cooking classes, 1,500 student athletes learning about performance nutrition, and 1,000 chefs learning about plant-forward cooking.
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!