Bon Appétit Management Company

In the Americas, indigenous peoples domesticated a host of animals and plants, weaving foodways and cultures over the many thousands of years that anteceded European colonization.

When Bon Appétit Management Company relaunched its longstanding Win ‘Em Over with Service (WOWS) hospitality training program in 2021, the team redesigning the program recognized an opportunity to take a more inclusive approach to hospitality by focusing on the well-being of both guests and employees.

A big congratulations to Executive Chef Mayet Cristobal, Catering Director Michelle Gomez-Arguello, General Manager Branden Vendiola, and their extraordinary team at Buena Vista Café for a successful Service Awards event that was recently held for nearly 2,000 guests.

Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.

This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.

During National Hispanic Heritage Month* we’re partnering with Traci Des Jardins, the two-time James Beard award winner, philanthropist, and operator of Bon Appétit Management Company restaurants. We explore Traci’s upbringing, the alchemy of identity and cuisine, and what her Hispanic heritage means to her.

Meet Bon Appétit’s nominee for 2022 Chef Appreciation Week Chef of the Year, Amira Cooke! We chatted with Amira about her childhood and career, as well as the work she has done giving back to the Pittsburgh community she calls home.

West Coast Fellow Hillary Swimmer on discovering a career in food systems.

Bon Appétit Management Company General Manager Michael Cleary and his team introduce students to house-made ferments with new station concept.

Josh Parr practices a new philosophy of the soil at Lafayette College’s LaFarm.