Bon Appétit Management Company

Through it all, Bon Appétit teams did what they could to take care of each other while finding a way to serve meals to hundreds — sometimes thousands — of guests.

Denison Dining recently hosted a kitchen takeover series for the Denison senior class, where attendees learned nutrition, cooking, and wellness techniques

Bon Appétiters and guests from Oberlin College, Case Western Reserve University, and the Cleveland Botanical Garden were inspired by touring Green City Growers (GCG), the largest urban greenhouse in the nation

At The Taste of Putnam County, the menu by the Bon Appétit team from DePauw University in Greencastle took home top honors!

Long curious about the people, soil, and effort that go into producing Farm to Fork products, Executive Chef John Krickl and Sous Chefs Omar Rocha and Mike Godlewski decided to tour three local farms to learn more

Longtime Bon Appétit client University of San Francisco recently purchased Star Route Farms, the oldest continuously certified organic farm in California, and plans to use the farm to introduce community partnerships and academic opportunities

General Manager Kirk Mustain at the University of Portland in Portland, OR, successfully rose to the challenge of creating elegance from remnants at the request of an organization called Salvage Supperclub

More than 45 Bon Appétit culinarians and marketing folks from throughout Northern California got together for a Chefs’ Exchange to network and enjoy one another’s company in this high-growth region

The Bon Appétit team at Fred Hutch hosted a lemonade stand to benefit students at the Hutch School of the Fred Hutchinson Cancer Research Center, who’ve had to move to the area for their own cancer treatment or the treatment of a loved one

As students returned to Case Western Reserve University in Cleveland to begin the fall semester, one topic was on everyone’s lips — and many local news stations: the new Pizza ATM