Bon Appétit Management Company

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

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

A student explains why she thinks “Bon Appétit is the most complex, scientific and truly magical facet of life at St. Olaf”

Café Carlson (at The Carlson Towers) is a well-kept secret in the lake area featuring from-scratch edibles.

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

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

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.

CEO Fedele Bauccio discusses how corporate food has evolved.

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.

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.