Bon Appétit Management Company

Bon Appétit’s Chief Strategy and Brand Officer, Maisie Ganzler, talks about her career and discusses the company’s journey toward developing user-centered technology to solve sustainability problems.

Highly anticipated State Street Market, the massive new food hall in Los Altos, officially opens its doors today, September 7. It’s the first food hall of its scope and stature to land on the Peninsula, and — boasting a tech visionary, award-winning design firm, and all-star lineup of chefs — it promises to turn the tech-tony town into a dining destination fit for Silicon Valley.

Bon Appétit waste programs manager Claire Cummings Bogle discusses Waste Not™, a pioneering app and system for tracking food waste that’s designed to help culinary teams shift their behavior to prevent future waste.

Neuman, whose appointment was announced Monday by the arena, the Golden State Warriors and Bon Appétit Management Company, is heading up Chase Center’s food and beverage program, a job that includes overseeing menus, managing chefs and leading some 200 culinary staffers working in the arena’s 36 concession stands and premium dining spaces.

Bon Appétit’s new Culinary Director at Chase Center started from humble beginnings at kitchens in Puerto Rico and Malaysia.

New Culinary Director Chad Neuman unveils exciting updates to the dining experience at Chase Center.

Chase Center’s new Culinary Director Chad Neuman showcases dishes from his new Wings and Woks concept.

For Bon Appétit Management Company, facing food waste head-on meant the right solution needed to be created internally. The company rose to the challenge of fighting food waste with the launch of Waste Not, an app designed to change behavior in its kitchens.

Without missing a beat, Lynette Shorter reaches for diced tomatoes, shredded cheddar, lettuce, and seasoned ground beef to prepare another taco hot dog, this day’s lunch special at the Lafayette food truck.

With the platform, dubbed Waste Not, Bon Appétit employees can track waste using tablets in the back of house, and a color-coded system helps staff differentiate between food waste that is and isn’t preventable.