News: General

+ News Categories

  • News National Geographic

Our partner at the Cleveland Museum of Art’s Provenance Restaurant also serves on Seafood Watch’s Blue Ribbon Task Force. Here, he talks about why chefs should care about sustainable seafood. national culinary strategy. talks about serving

  • News OZY

A small, marginalized group of tomato pickers has changed the way corporate behemoths do business, and their strategy could well take off.

  • News Hospitality Design

Q&A with Fedele Bauccio on how sustainability and design find a voice in corporate, university, and museum dining.

  • News The Spectator

After Hamilton College made, along with many other Bon Appétit Management Company campus accounts, Daily Meal’s Top 60 list for best college dining, one student waxed poetic about the food she loves at Hamilton.

  • News The Daily Meal

The Daily Meal’s top 60 college dining programs based on such metrics as healthy, local and sustainable, accessibility and service, events and education, social media, and that unique “x” factor. Several Bon Appétit accounts make the list, including the #2, Washington University.

  • News San Francisco Business Times

Projected to open in February 2014, the 112-seat restaurant will serve California cuisine with Spanish influences. In partnership with Bon Appétit Management Company, it will operate as a casual restaurant during the day and a full-service bistro at night. A retail shop and grocery store will fill in next store to service the growing work and residential population in the former army base.