“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
Latest News Clips
In late November, Chase Center and the Golden State Warriors invited a few writers to sample new dishes from the Taste Makers, a group of small, local eateries operating inside the 18,000-seat arena.
Top Stories About Bon Appétit Management Company
At Bon Appétit Management Company, we’ve been lucky enough to get some great press. Writing in the New York Times, Mark Bittman has called us “the most principled food services company in the country” and the “future of cafeteria food.” The Washington Post said that we’re “working to reshape American agriculture.” Our CEO Fedele Bauccio “often doesn’t get credit outside the industry for being a trailblazer. But let me tell you: His impact on the local-sustainable movement is big. Like 136.5-million-meals-served-just-last-year big,” according to a profile in 7×7.
Latest Press Releases
Sand Hill Kitchen Opens its Doors to the Community, Introducing a Farm-to-Table Dining Experience to Sand Hill Road
San Francisco-based DivcoWest, together with its partners, is celebrating the opening of Sand Hill Kitchen, a brand-new regionally inspired dining concept located within The Quad at Sand Hill Collection (SHC) in Menlo Park. The restaurant pairs an inventive menu featuring sustainable and seasonal, locally-sourced ingredients with bright, modern design and ample outdoor dining space. It’s the newest addition to Sand Hill Collection’s vibrant ecosystem of world-class offices, activated open spaces, and standout amenities along a coveted stretch of Sand Hill Road.
Bon Appétit Management Company Launches Next-Generation Data Superpower: Food Standards Dashboard 2.0
Bon Appétit Management Company launches the second generation of its proprietary Food Standards Dashboard, a data superpower that tracks sustainability and wellness metrics including climate impact of purchases. Developed in house by Bon Appétit, the sophisticated data tracking and reporting tool is designed to give chefs and general managers easy-to-understand, actionable data that helps them make their operations and menus more sustainable for the planet and healthier for guests.
Bon Appétit Introduces “Curated,” a New App-Based Ordering System Offering Guests Wide Range of Dietary Options
Bon Appétit Management Company is proud to launch Curated, an app-based ordering system that allows guests to order meals tailored to their specific dietary needs.
Latest Blog Posts
Standing in front of a group of eager and talented cooking class participants in the Few Demo Kitchen at Emory University in Atlanta, Georgia, I couldn’t help but feel a wave of gratitude and familiarity. Back when I was a student at Emory a few short years ago, cooking demos with Slow Food Emory were one of the highlights of each semester, igniting the spark that led to a deep-seated love of talking and teaching about food.
Bon Appétit Management Company Chief Executive Officer and cofounder, Fedele Bauccio, has been honored with the title of “Ufficiale dell’Ordine della Stella d’Italia” (Officer of the Order of the Star of Italy). The designation is conferred by the President of Italy and Minister of Foreign Affairs to individuals who have greatly contributed to the promotion of friendly relationships and cooperation between Italy and other countries.
Latest Issue of Bravo, Our Company Magazine
Bravo is our “almost quarterly” internal company magazine. With 80 to 100 pages’ worth of fun and informative news about our Farm to Fork vendors, kitchen gardens, and special events held at Bon Appétit accounts around the country, it showcases our commitments in action — day in and day out.