Bon Appétit Management Company

In trying to keep its workforce motivated, efficient, happy and productive — as well as to recruit and retain talent — an increasing number of companies are viewing high-quality employee meals as a crucial perk.

There’s no shortage of inspiration on the walls of the Cleveland Museum of Art. Now, the same can be said of the plate.

Mark Bittman visits several Bon Appétit cafés and tells why he thinks we’re the future of institutional food service.