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“Employees, especially younger ones, are demanding more culturally authentic meals and climate-friendly kitchen protocols, like reducing waste, according to Mr. Bauccio and others in the corporate food service business. They are eating less meat and questioning labor practices. Health and wellness have become a menu mantra.” – Kim Severson, The New York Times
Executive Chef Amira Cooke has helped her foodservice team at Aurora Innovation build a safe and thriving work environment.
Tara Fitzpatrick of Food Management interviews Bon Appétit at St. John’s College Executive Chef Michael Cleary about his team’s new fermentation station.
Bon Appétit’s CEO talks about the how food brings people together, how the idea of corporate food service is evolving, and how values-driven food programs are now more important than ever.
Without missing a beat, Lynette Shorter reaches for diced tomatoes, shredded cheddar, lettuce, and seasoned ground beef to prepare another taco hot dog, this day’s lunch special at the Lafayette food truck.
When the company’s new Seattle headquarters sat empty during the COVID-19 pandemic, Expedia Group opened their kitchen to help feed families in need.
Bon Appétit team successfully implements COVID-19 safety precautions and serves the DePauw community.
Campus Executive Chef Chad Melinger traded a fine dining career for the chance to experiment with college cuisine for Bon Appétit.
To-go meals made from scratch, without the major allergens, that are so good that even non-allergic students are requesting them!
Chief Strategy Officer Maisie Ganzler on what happens when school’s out, then in, then out again.