Bon Appétit Management Company

They’ve always eaten well at Seattle U, but they may eat even better as the school recently engaged celebrated culinarian Christine Keff (Flying Fish) as the dining department’s new executive chef

What to pack for a kid’s lunch that doesn’t get boring over time? Bon Appétit Executive Chef John Koyanagi, who oversees daycare meals at Genentech in South San Francisco, has some ideas.

The dining hall at Roger Williams University isn’t your typical college cafeteria. Jonathan Cambra, director of culinary operations, includes local produce, meat, and seafood in the campus dining program while also minimizing food waste

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.

LinkedIn Café Chef Ryan Wilson tells why Bon Appétit supports food recovery

Acterra, a non-profit organization in Silicon Valley dedicated to the promotion of a healthy and sustainable planet, recently awarded Bon Appétit Management Company with its prestigious annual Award for Sustainability

Bon Appétit at Colorado College won bragging rights for the third year in a row for its La Petite Victorian Bakery gingerbread house during the Early Connections Learning Centers Gingerbread & Jazz annual fundraiser.

Our Waste Specialist Claire Cummings wins a 2015 Good Taste Award from SAVEUR Magazine for her incredible work assisting our cafés and restaurants in setting up food recovery and launching the ‪‎Imperfectly Delicious‬ program.

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