Bon Appétit Management Company

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.

The menu reflects “The New Woman Behind the Camera” exhibit and features female chefs including Nancy Silverton, Dominique Crenn, and Claudia Fleming.

Restaurant-heavy downtown Los Altos, already a draw for locals, is poised to become a Bay Area culinary mecca when this long-anticipated food hall — the Peninsula’s first — comes to fruition later this summer.

State Street Market, a massive new food hall in Los Altos, contains restaurant concepts developed by star chefs and Bon Appétit.

Des Jardins will bring rancho-inspired Cal-Mexican cuisine to Los Altos.

State Street Market will feature restaurant concepts by celebrated chefs Kim Meichih and Michael Kim and Traci Des Jardins

Los Altos’ highly-anticipated State Street Market unveils involvement of Bon Appétit and a star-studded list of chefs

While the food service industry has changed profoundly over the past 35 years, one needle hasn’t moved enough—the power structure, where more than 75% of people in management positions are white—and that needs to change.

Bon Appétit’s five-day “Plant-Forward” challenge at Whitman College was complemented by a remote screening and subsequent discussion of “The Invisible Vegan,” a film that centers Black voices in its exploration of how food and race intersect.

When the company’s new Seattle headquarters sat empty during the COVID-19 pandemic, Expedia Group opened their kitchen to help feed families in need.