Corporate & Tech

Partners in Building Culture

From scratch-made global fare to flexible grab-and-go options to envisioning the microkitchens of the future, we’ll help you build a workplace amenity that’s uniquely yours. By focusing on dining experiences that serve the whole person, we support productivity and employee satisfaction while meeting your sustainability and business goals. 

Attracting and retaining top talent requires the right amenities.

We build workplace dining programs designed to meet your employees’ work-lifestyles and reflect your company’s culture. Whether your workforce has late-working engineers who want on-trend dinner options or health-focused marketing professionals looking for a post-gym fuel-up, we accommodate it all with sourcing and service principles that align with your company’s goals and values. Let us help you build a dining program you can be proud of. 

tech company snack spot with guests

Building Community and Connection

Bon Appétit is proud to work closely with ERGs and affinity groups on corporate campuses across the country, so those audiences can see themselves reflected in the menus and food-focused events we hold in collaboration with those groups.

Self checkout

Inclusive and thoughtful amenities

Retain great people with a great food program. Our corporate programs go above and beyond to reflect the best of your company’s culture. Whether we’re convening employees for a team building cooking class, bringing in a fleet of local food trucks, or treating them to an authentic BBQ al fresco, our toolkit to execute great experiences is deep.

“Bon Appétit has been an awesome partner for years. They really understand our culture and always deliver amazing experiences.”

Kris Herrera
Director, Americas Site Operations, Adobe
yellow soup
corporate and tech food
outside bbq

Flexing in the era of hybrid work

In hybrid workplaces, office life has a different rhythm, one that flexes by the week, the team, even the weather. For many of the guests we serve, this flexibility is part of the appeal of their workplace. It also means our food programs must shift seamlessly from 100 guests to 700, often multiple times a week, a change our teams have met with ingenuity and creativity.

Read how we adapt to changing workplaces