Bon Appétit Management Company

New retail spaces, private dining rooms, and from-scratch cooking coming soon to the University of Chicago

By steadfastly being the “un-cafeteria,” Bon Appétit has become the food service provider of choice for elite tech companies and private universities.

The U.S. chicken industry has spent decades figuring out how to grow its birds fast. Bon Appétit joins Whole Foods in looking for producers who are willing to slow things down.

The San Francisco Giants hit a home run when they partnered with Bon Appétit Management Co. to create a garden behind center field at their ballpark. The Garden features more than 60 different fruits, vegetables and edible flowers.

Early on, the Food Recovery Network partnered with Bon Appétit Management Company and Chartwells Higher Education, and through working together, FRN has rapidly spread to Compass accounts across the country

When the Be The Match registry of the National Bone Marrow Donor Program opened its new headquarters, it also opened an increasingly trendy local eatery. That’s because the group’s building in downtown Minneapolis includes a ground-floor restaurant called the 5th Street Station that is operated by Bon Appetit Management Co.

Acterra, a non-profit organization in Silicon Valley dedicated to the promotion of a healthy and sustainable planet, recently awarded Bon Appétit Management Company with its prestigious annual Award for Sustainability

Whole Foods Market and Bon Appétit Management Company have pledged to provide birds with 25 percent more space, natural light, and environmental enrichments. These meaningful improvements will reduce the suffering of millions of birds each year.

Whole Foods and GAP have set a goal of switching chicken over to slower-growth breeds in eight years, and Bon Appétit Management Company has signed on to move in this direction and embrace it

Café Allegro’s commitment to using locally sourced and organic ingredients transcends the typical museum cafeteria options. Using the freshest seasonal meat and produce means some of the menu items change on a near-daily basis, said Executive Chef Chris Lenza.