Bon Appétit Management Company

“We want to do the right thing for the environment,” said CEO Fedele Bauccio. “Hopefully, this will spark other people in the industry to follow. … We are a large company and can set an example.”

Bon Appétit Management Company’s move is the latest salvo in a growing war against straws.

Meet Jennifer Takara, our regional manager of recruitment and safety in Northern California. Her top accomplishments include two years of injury-free opening weeks for new accounts.

Congrats to our former Fellow, Alyse Festenstein, who is now working as a sourcing coordinator. Her top accomplishments include increasing the share of food purchases at Emory University that qualify as local or sustainable by 15%.

Bon Appétit CEO Fedele Bauccio is the reason that tech companies’ cafeterias may rival Michelin-starred restaurants one day.

Of all the ways to try to get kids to eat their vegetables, Bon Appétit may have come up with one of the most effective: teaching kids how to eat, enjoy, and prepare meals and snacks with them

From cooking Pinterest-worthy food to using “stealth nutrition,” here’s how our fresh food approach has improved the health and dining experiences of Rose-Hulman students and staff.

Silicon Valley employees chow down on tens of thousands of meals, snacks, and fancy coffees each day. But just who is preparing all this food? Most likely it’s a company you’ve probably never heard of, but a phrase you may say often: Bon Appétit.

A profile of Bon Appétit Vice President of Strategy Maisie Ganzler’s behind-the-scenes work for the food service pioneer

Bon Appétit General Manager Joan Homrich remarks on the three things that factor into Cornell’s dining program being ranked second in the nation: local ingredients, engagement of the staff, and support of the college.