Blog posts from:
Belanger, Leigh

As Bon Appétit continues to grow alongside our corporate clients, commissary kitchens have become an important part of our operational toolkit.

Across the Southeast in the wake of Hurricanes Helene and Milton, and during LA’s wildfires later in the year, Bon Appétit staff stepped up to serve, feed, and tend to our communities.

We’ve been picking up steam on our plant-forward efforts, most notably when we embarked on a series of plant-forward trainings and follow-up programs designed to give chefs the tools and the creative space they need to make the plant-forward magic happen in their kitchens. Eggplant bacon, anyone?

For our Eat Local Challenge's 20th anniversary, accounts across the country Bon Appetit teams brought their A-game to the fun and delicious celebration of the program, the partnerships, and of course, the food. Teams kept things fresh this year by adding pre-promotional activities, trivia, raffles, and giveaways to engage our guests. Read on to hear about all the friends and flavors that came together for the 20th anniversary of ELC!  

We're thrilled to share the newest issue of Bravo - affectionately known as the "almost-quarterly newsletter of Bon Appetit Management Company," which went on hiatus during the pandemic. Today, it's back with a new format but the same commitment to celebrating our people and their accomplishments. Check it out!

When Najeeb Muhaimin approached Nicholas Walker, director of operations at Emory University, about buying the hibiscus products and pastured Halal chickens he was raising at Pride Road Farm, his poultry and hibiscus operation in Shady Dale, Georgia, Walker’s immediate response was: “Let’s make it work.”  

Red’s Best was founded in 2008 by Jared (Red) Auerbach, a fisherman and entrepreneur who’d worked on boats in Alaska and Cape Cod and had noticed how small-scale fishermen were struggling to manage shifts in the regulatory landscape and in the ocean itself. They've been a partner for years, introducing many of our universities to lesser-known species with their fish of the day program.