This fall, teams from Willamette University and Lewis & Clark College joined the Oregon chapter of the Make-A-Wish Foundation for the Foundation’s Fall Festival. From pumpkin decorating to crown-making and games, magic was made at this community-building event.
From Our Blog
Saving Seeds: Honoring Indigenous Farming Practices
Every November, Bon Appétit Management Company takes the time to reflect on the rich cultural heritage of Native Americans, whose deep ties to the land have cultivated traditional knowledge systems over centuries. Indigenous farming practices are an essential part of the cumulative wisdom that has been passed down over generations. These agricultural customs not only ensure the survival of important crops, but a connection to rituals, food traditions, ancestors, and the surrounding ecosystem.
Featuring Our Fin-tastic Fish to Fork Partners
Each year, National Seafood Month is a time to affirm our ongoing commitment to sourcing seafood sustainably and to our partners who make that a reality in our cafés across the country. In addition to aligning with Seafood Watch guidelines, we encourage our chefs to seek out sustainable seafood that’s locally caught or raised.
More blog posts
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
Timeline
Follow us on Instagram
Most Recent News
The Hottest Place to Eat in Hollywood is a Studio Cafeteria
Steven Spielberg is among the thousands flocking daily to feast at the most upscale studio employee cafeteria in recent memory, Universal‘s the Marketplace. Jake Holland, executive sous chef, NBCUniversal-Bon Appétit, says 1,600 to 1,700 meals fly out the door each day and about 20 percent of sales are vegan. “The Marketplace has definitely been great for morale,” says one NBCU staffer.
The Hangar: A Modern Food Hall That’s About to Take Off
On one of the streets leading into South San Francisco a blue sign reads, “The Birthplace of Biotechnology.” One of the newest developments in the fortress of biotech companies is The Hangar. Following their collaborations at Foundry & Lux, also in South San Francisco, and The Chandlery in Brisbane, Bon Appétit Management Company and Healthpeak teamed up with Flad Architects to create something less impenetrable, and more welcoming, than many of the nearby buildings.
Chase Center Named No. 1 in Arena Food by ESPN
“The arena’s food — which includes the NBA’s first fully plant-based restaurant, among other Bay Area staples — claimed No. 1 in our concessions rankings along with amenities.” — ESPN
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!