Bon Appétit Management Company

Seattle’s Starbucks world headquarters, run by Bon Appétit Management Company, wins Food Management magazine’s B&I Innovator of the Year award for its world-class design, sustainability, variety, pricing, and company culture alignment.

Meal planning for college campus dining is much more than just about food.

General Manager Jorge Rama and Executive Chef Treff Baker enjoy creating a welcoming atmosphere at the Scott Law Center downtown.

Gjerde’s new restaurant, Shoofly, will be accompanied by a canning branch, set on extending the use of the Chesapeake Bay farm yields and supported by BAMCO-run Johns Hopkins University dining.

The design and food are intended to promote conversation. Three mealtimes and a full bar support this concept.

Food Management magazine awarded Starbucks’ world headquarters in Seattle its Innovator of the Year award. Here’s an inside pictorial tour.

DePauw University revamps food service with Bon Appétit Management Company, which will offer more sustainability with more variety.

Theory restaurant at OMSI, a Bon Appétit Management Company outfit, praises stone fruits and the flavors that grilling can bring out in them.

Bon Appétit-run Panorama at the Saint Louis Art Museum opened to rave reviews, and the crowds aren’t letting up.

Tea by the Sea for Getty goers, along with a grilled stone fruit canapé or a fennel-leek risotto cake, made in house by the Getty’s food service purveyor, Bon Appétit Management Company.