Bon Appétit Management Company

General Manager Peter Abrahamson and Executive Chef Matthew Fogarty at St. Olaf College talk about Bon Appétit’s relationship with local vendors, culinary initiatives, and their responsiveness to students.

The Mobile Mavens first hit the streets of Seattle last fall with ‘Biscuit Box’ and their bicycle ice-cream stand, ‘POP UP’. This summer, the Mavens are not only introducing the portable vintage bars, but two additional eating options.

Bon Appétit executive chefs talk about how easy the transition from the restaurant world has been.

Bon Appétit Waste Specialist Claire Cummings discusses the Imperfectly Delicious Produce program on “Market Makers.”

Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.

Brutti Ma Buoni — “ugly but good” — is the name for lumpy, beige Italian almond cookies that don’t look pretty, but taste great.
That phrase also describes a lot of the produce grown in this country, except unlike the cookies, it rarely gets eaten. Until now.

Silicon Valley was a completely different world when Fedele Bauccio started his restaurant company in 1987.

Workers at major Silicon Valley companies like Facebook and Google may enjoy some pretty amazing meals in their corporate cafeterias, but that wasn’t always the case.

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.

The menu of this on-campus restaurant – with its emphasis on local procurement – could easily compete with any number of local bistros.