Bon Appétit Management Company

While mentorship and helping hourly employees develop new skills to grow their careers has always been a priority for Bon Appétit managers, in 2022 Bon Appétit Management Company launched a companywide leadership certification program designed to give hourly employees a specific blend of hard and soft skill sets that will help them transition into management roles.

In partnership with Alexandria Real Estate Equities, Bon Appétit recently opened The Lighthouse, a café and events space which joins Foundry & Lux and The Anecdote, two other Bon Appétit public restaurants in the Oyster Point area.  

As part of Washington University in St. Louis’ Earth Week celebration, Professor Braude and Bon Appétit Executive Chef Patrick McElroy, who leads WUSTL Dining’s culinary team,teamed up to lead a foraging workshop and edible campus tour.

In February, the New York Times broke the news that Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, had been nominated to the board at McDonald’s by financier Carl Icahn, who holds shares in the fast-food brand. Icahn has been pushing McDonald’s to stick to its 2012 commitment to transition its pork supply away from inhumane gestation crates. Ganzler, who successfully led the transition of Bon Appétit’s pork supply away from gestation crates (a nationwide rollout of the product is occurring right now), was chosen by Icahn for her deep direct experience in working with suppliers to make this change. In this Q&A, Maisie talks about the journey from asking lots of questions about the welfare of pigs to receiving a highly publicized board nomination for a fast-food giant.

We’re partnering with James Beard-award winning chef, educator, and author Andrea Nguyen during this year’s Asian American Pacific Islander Heritage Month.

Many of us have had the experience of questioning how our food choices impact the climate and the environment. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.

In 2021, Bon Appétit Management Company announced a new climate policy, committing to a reduction of greenhouse gas emissions by 38%, per calorie of food, by 2030.

With a little help from our Plant-Forward Culinary Collaborative, a working group of Bon Appetit chefs who have helped to define the future of plant-forward in our cafés and spread best practices companywide, we’re here to provide some low-carbon, plant-forward culinary tips that dispel these misconceptions.

While the holiday is centered on China’s traditional lunisolar calendar, which is tied to the autumn harvest and end of the agricultural growing season, Lunar New Year celebrations are highly country- and culture-specific. This year we’re delving into the unique Lunar New Year celebrations that occur in China, Vietnam, and South Korea. Read on to learn more!

During this year’s Black History Month, Bon Appétit is partnering with celebrated CheFarmer Matthew Raiford, whose book, Bress ‘n’ Nyam or ‘bless and eat” features recipes that offer a “culinary representation of the ocean, rivers, and rich fertile loam in and around the coastal South.”