Bon Appétit Management Company

After a year and a half of COVID-19-induced safety measures, travel restrictions, and social distancing, Regional Vice President Mark Lachance arrived on campus at Washington University in St. Louis to thank the on-site Bon Appétit team who have been working tirelessly throughout the pandemic.

The team behind the creation of Cervello, Bon Appétit’s custom-built knowledge library were selected from a crowded field to receive Inkling’s 2021 Illuminate Award for Innovation.

This summer, as guests lined up outside of the Metropolitan Museum of Art, eager to traipse around the museum, Bon Appétit Executive Chef Bill Telepan was in the Met’s kitchen below the labyrinthine floors of priceless artifacts, hatching a plan.

The Bon Appétit at Adobe San Jose team recently held a hands-on safety training to complement their existing safety curriculum.

This Chef Appreciation Week, we’re celebrating the people who put in long hours, going the extra mile to put a smile on a guest’s face, or coaching a team member through a challenging task.

I like eating watermelons just as they are, but they are also great in salads and beverages. Here are some watermelon recipes to enjoy during your carefree summer days.

To celebrate these last days of summer, I would like to share a recipe for the peach dessert we enjoyed during our gathering. I hope you get to enjoy it on a sunny day, with someone you think is a peach.

This Earth Day, the Bon Appétit at Butler team welcomed nearly 50 students to an plant-forward cooking demonstration at the Farm at Butler.

Bon Appétit at Macalester’s Executive Chef recently made an inventive addition to the dining program.

The Bon Appétit team at the Institute of American Indian Art recently celebrated an astonishing 3,000 days, or over eight years, without injuries or accidents.