Bon Appétit Management Company

This Native American Heritage Month, we’re centering indigenous people who are working to promote their traditional foodways and increase food sovereignty in their communities.

In the Americas, indigenous peoples domesticated a host of animals and plants, weaving foodways and cultures over the many thousands of years that anteceded European colonization.

When Bon Appétit Management Company relaunched its longstanding Win ‘Em Over with Service (WOWS) hospitality training program in 2021, the team redesigning the program recognized an opportunity to take a more inclusive approach to hospitality by focusing on the well-being of both guests and employees.

A big congratulations to Executive Chef Mayet Cristobal, Catering Director Michelle Gomez-Arguello, General Manager Branden Vendiola, and their extraordinary team at Buena Vista Café for a successful Service Awards event that was recently held for nearly 2,000 guests.

Cold-pressed juice bars are popping up on every corner, and a quick glance at many menus suggests that by consuming blended or juiced greens you are essentially drinking a salad, so it must be good for you.  Although there are some benefits to these drinks, (Just looking at a kale-filled smoothie makes you feel healthy, doesn’t it?), drinking your greens (or other vegetables) may not always be the best way to get your nutrients.

Bon Appétit teams across the country celebrated our 18th annual Eat Local Challenge by going beyond simply serving delicious local food to helping guests shop locally, too.

The Portuguese are famous for their canned seafood, the Vietnamese have their cá hộp Ba Cô Gái, but in the United States, it is only recently that shelf-stable fillets and fish bits have come into vogue.

During this year’s celebration of National Hispanic Heritage Month, we’re partnering with Traci Des Jardins, who focuses on marrying the rich culinary traditions of her roots with the local heritage of Northern California, the Central Valley, and coast.

During our celebration of National Seafood Month, we’ve tapped Bon Appétit’s in-house seafood expert and Wellness Team Executive Chef, Shaun Holtgreve.

This summer, Bon Appetit leaders at Emory University’s Atlanta campus decided to launch a new training program, which provided employees with an opportunity to increase their cross-functional knowledge across the entire dining operation.