Bon Appétit Management Company

The chef behind Jardinière, Mijita, and Public House helped make this place happen, so now… you go help make this place happen. What you’ll want to do is go in for dinner with a date.

The Commissary, the new project from Traci des Jardins, may have been named for its setting in a former military barracks in the Presidio, but the troops could only dream of having a mess hall this nice. See article for pictures.

The Commissary is the 112-seat Presidio restaurant from Traci Des Jardins. For this restaurant, she’s partnered with Bon Appétit and brought along her longtime protege Robbie Lewis, who will be running the kitchen with executive chef Reylon Agustin.

Food waste has become a hot-button issue, and companies like Bon Appétit along with city and federal governments are adopting strategies for reducing it.

Always open to new things, Roger Williams University students try tasty low carbon makeover dishes and learn about beef and dairy’s impact on the environment and climate change.

From giving 10% of proceeds from sales to support sustainable practices on campus to supporting food recovery efforts, here are some ways we are contributing to sustainability at University of San Francisco.

The first campus location of Matt Fish’s Melt Bar & Grilled will open at Case Western Reserve University this summer.

We’re thrilled to be working with Matt Fish and Melt to bring a local favorite to the university’s dynamic campus dining scene.

“What was most important to us was a partner that we could work with who would listen to [students’] wants and needs—we found that in Bon Appétit and couldn’t be happier about it,” said Samuel Greco (SFS ‘15), GUSA Senate Speaker and member of the student planning committee for the pub.

One of San Francisco’s most influential chefs talks sustainability, education, and the state of the city’s restaurant industry