Bon Appétit Management Company

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 chefs take the Better Burger Challenge, blending high-quality beef with organic vegetables, mushrooms, or legumes to create a juicy, delicious patty that is better for our guests and the environment. Try making a Better Burger yourself!

Adobe – San Jose Executive Chef Brian West shares how he balances flavor, color, texture, and nutrition when it comes to picking greens for custom lettuce mixes

Executive Chef John Krickl took students on a full tour of the operation behind the 30,000 meals served at Wheaton College each year. During the tour, he discussed purchasing policies, food recovery, and answers to the students’ most burning questions

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

World-renowned chef Jim Dodge, director of specialty culinary programs at Bon Appétit, has teamed up with celebrated Iranian-American Chef Hoss Zaré to conduct a comprehensive Persian cooking training program for dozens of Bon Appétit chefs

Seattle’s finest pastry chefs, including TASTE’s Lucy Damkoehler, shares their favorite local spots to get sugared up

St. Olaf College, a Lutheran liberal arts school, in Northfield, Minn., has hosted a lutefisk dinner for students and guests since 1912. Executive Chef Matthew Fogarty serves nearly 800 pounds of it every year.

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