Our Expertise

Decades of Industry-Leading Innovation

We changed the food service game for good when we were founded in 1987. Co-founder and CEO Fedele Bauccio was convinced that cutting-edge employers and educators were ready for a different kind of food service.

Rooted in Change

Fedele was right. The young company hired trained chefs to propel food service away from mystery meat and steam tables and toward fresh, restaurant-quality food cooked from scratch. In the decades since, we have built a reputation for excellence in authentic, seasonal cuisine, rigorous sustainability programs, a nuanced approach to wellness, and high-touch hospitality.  

Whether we’re operating at corporate tech hubs, college campuses, specialty venues, or public restaurants, we live our values every day, driven by the vision of our leadership and carried out by our teams in the field. How can we serve you?

female chef

Chef-Driven Dining

Our chefs bring tremendous creativity, culinary expertise, and a shared pursuit of the best-tasting food.

Get a taste
sustainable farming

Sustainability

Ingredients and practices that value people and the planet.

It’s a guiding principle
eat a rainbow salad bar

Well-Being

We take a broad, inclusive view of what it means to feel well.

Wellness for all
students eating and speaking with chef

Community

Great food is our vehicle for building connection.

Join us!

Hospitality

We strive to see, hear, and welcome everyone.

At your service

“From my vantage point at Carleton, I can confidently say…it’s a partnership we deeply value. Bon Appétit’s unwavering commitment to quality, sustainability, and the overall well-being of the Carleton community sets them apart.”

Jesse Cashman
Associate Vice President of Campus Services, Carleton College 
Close-up of hands harvesting purple beans
Driven by flavor

Sustainable sourcing

In our quest to serve the best-tasting food we could find, we established our ground-breaking local sourcing program Farm to Fork in 1999. From there, we became the first in our industry to switch to sustainable seafood, rBGH-free milk, cage-free eggs, humanely raised ground beef, and pork raised without gestation crates, and the first to address food’s role in climate change and the issue of farmworkers’ rights.    

tofu bowl
Food service for a sustainable future 

Unwavering standards

Alive with flavor and nutrition, cooked from scratch, and produced in a socially and ecologically responsible manner: these standards guide our dedicated chefs to build the highest-quality menus and food programs for our clients and guests.  

chef Chad-plating
Custom-fit for your guests

A tailored approach

As trusted partners, we’ll work with you to create a food program that meets your goals for sustainability, well-being, and community-building.