BRAVO Winter2025 | The People Issue

From Fedele

When people feel a sense of belonging, they can also feel empowered to take risks, to think entrepreneurially, and to bring their whole selves to their projects at work.

Building a Culture of Belonging at Bon Appétit

WHEN I CO-FOUNDED BON APPÉTIT MANAGEMENT COMPANY BACK IN 1987, I DID IT WITH A DREAM TO TRANSFORM AN INDUSTRY. BUT I KNEW WE COULDN’T DO IT ALONE. WE NEEDED LIKE-MINDED INDIVIDUALS WHO SHARED OUR PASSION FOR TRULY EXCELLENT COOKED-FROM-SCRATCH FOOD AND GENUINE HOSPITALITY.

Later, we needed people who shared our commitment to making the world a better place by being stewards of the environment and pillars in our communities. For the past 37 years, Bon Appétit has been fortunate to draw people into our workforce that are passionate about our values and want to build a career with us.

Over the years so many people have told me that they feel like they belong here. But what does it really mean to belong at work? It means being able to show up as your whole self at work every day and to feel valued for your accomplishments. It means feeling safe in your workplace and valued for the unique experiences and perspectives you bring to the table.

While I believe Bon Appétit has always strived to build an inclusive and welcoming culture for our employees and guests, I also recognize that there’s always work to do to strengthen that culture. In fact, in 2021 we embarked on an initiative to increase equity and disrupt bias across the company, because inequity and bias are at odds with our values of inclusivity, belonging, and community.

When people feel a sense of belonging, they can also feel empowered to take risks, to think entrepreneurially, and to bring their whole selves to their projects at work. We’ve worked hard to build a workplace where people feel like they’re in a place where they’re valued as human beings, where their contributions are heard, and where they have room for growth.

We have hundreds of people in our ranks who have been with the company for over 25 years — some for almost 40. You can read some of their stories on page 28. They are the backbone of our company and the ones who will pass the torch to the newer employees, especially those who are drawn to our organization because of our inclusive and welcoming culture. You can read stories of some of our newer hires who are living the Bon Appétit Dream on page 46.

I’m also proud that our workforce is not only multi-generational — from Boomers to Zoomers — but it’s multi-racial. Although our people come from all backgrounds and walks of life, we recognize that our project of building a company that truly reflects our commitment to diversity, equity, and inclusion is ongoing. We can always do more, and we’re committed to that principle. Read our Vice President of Human Resources Katie Collins’ letter on page 64 to hear about how the HR department is shifting their policies and initiatives to build more inclusive hiring and evaluation processes.

Inclusivity is important internally, of course. It’s also important to extend that sense of inclusion — through deep hospitality — to our guests. From designing menus and serving foods that reflect the backgrounds of the people we’re serving, to holding special events in celebration of those same backgrounds, I know our Activators and operators are working hard to extend a sense of welcome and belonging to all our guests.

And this journey extends into how we are thinking about food education and wellness too. From accessibility to foods that nourish and support well-being, to providing foods that meet many dietary needs of our guests — we’re passionate about providing plentiful options to meet a variety of personal, religious, and cultural diets, as well as food allergy and intolerance needs. Read more about how the Wellness team, led by Terri Brownlee, builds that approach into their work supporting teams on page 14.

Building a truly inclusive and welcoming company is the project of a lifetime. I am proud to see all of us working together toward that goal.

Best,

Fedele

COLUMNS OPENINGS

NEWS ROUNDUP SUSTAINABILITY COMMUNITY

FEATURED WELLNESS

FOOD & COOKING

01 FROM FEDELE

Building a Culture of Belonging at Bon Appétit – Fedele Bauccio

04 COME IN, WE’RE OPEN

A fresh crop of new (and newly renovated) cafés joins the family

24 AN ODE TO OUR OPERATORS – Liz Baldwin

08 FROM THE FIELD

Inspiration from your fellow Bon Appétiters

23 STORIES FROM THE FIELD

Local food is a north star for many of our chefs

60 GETTING TO KNOW YOU Say hello to CIAO, our new orientation

27 EVERY EFFORT MATTERS

The Power of our People in Delivering Excellence – Michael Bauccio

66 PRODUCE PRINCIPLES

Shoulder Season Secrets: Four chefs share their ELC inspiration.

16 SECRETS OF A SUCCESSFUL STUDENT WORKER PROGRAM

18 A CALL TO SERVE Bon Appétit steps up for disaster relief

28 THE BACKBONE OF BON APPÉTIT

Highlighting just some of our longest-serving people

14 MEET YOUR NUTRITION SUPPORT TEAM

Your partners in sustainability, food literacy, and inclusivity

22 HAVE FOOD, WILL TRAVEL

The Traveling Chef program is a win-win for guests and chefs alike

46 LIVING THE DREAM

Meet eight early- and mid-career professionals making their mark with Bon Appétit

20 BUILDING COMMUNITY AND CONNECTION, ONE MENU AT A TIME

64 GETTING TO THE HEART OF OUR PEOPLE – Katie Collins

76 NUDGE: WORK FRIENDS FOR THE WIN!

78 SOCIAL TOP 3 How to make a people profile pop

52 WORDS OF WISDOM

Departing senior leaders share their passion for Bon Appétit

68 A DAY IN THE LIFE

A snapshot of how Bon Appétiters around the country get it done in a day, at work and beyond

80 CHEF OF THE YEAR

Meet Jeff Thurston, our 2024 Chef of the Year

A sense of belonging is a powerful thing. Follow the thread to hear what your colleagues say about finding it at work. “I belong at Bon Appétit because ”

“I’m free to be me. 20 years and counting…”

— Kristin White, brand activation manager, Northwest

BIBIMBAP AT THE LAYOVER AT THE HANGAR (PHOTO: MICHELLE MIN)

COCKTAILS AT CAMBER (PHOTO: KELLY PULIEO)

Come In, We’re Open!

A FRESH CROP OF NEW (AND NEWLY RENOVATED) CAFÉS JOINS THE FAMILY

It’s been a busy year at Bon Appétit with new cafés and renovations throughout the country. Here are a few of the highlights!

In De Pere, WI, we took over the dining services at the beautiful Mulva Cultural Center this past November. This cultural destination near Green Bay, with traveling exhibits and programs in history, culture, science, and the arts, is set within an architecturally significant facility. Between the full-service restaurant, Savour on Broadway, and the café, Café on Broadway, the Bon Appétit team has fine-tuned the menu, tweaked the look and feel of the dining area, elevated the guest experience, and created more buzz in the community. Guests love the space and the view, and are raving about the new menu, with dishes like pork schnitzel and tempura cauliflower “wings” setting Mulva Cultural Center up to be a dining destination in De Pere!

Medtronic’s headquarters in Minneapolis got a makeover last fall, including the newly renamed Marketplace Café at OHQ (operational headquarters). All stations were part of the refresh, with new flooring, new hot grab and go (guests love it!), and all new mobile ordering technology via mobile, kiosk, or desktop. The layout also changed, bringing a new salad bar front and center in the café so it’s the first thing guests see when they enter, bright and fresh and colorful.

THE DINING ROOM AT SAVOUR ON BROADWAY AT THE MULVA CULTURAL CENTER

THE OPENING TEAM AT MULVA CULTURAL CENTER!

In the Northeast, we embarked on new accounts at two liberal arts colleges, Stonehill College in Easton, MA, and Union College in Schenectady, NY, welcoming students at both schools with new concepts, stations, and meal plans. A SimplyOASIS station at Stonehill has been popular with many students with food allergies and special diets, and açai bowls at The Lux Café are another hot menu item. At Union, opening General Manager Pedro Fernandes and the team worked closely with the client to introduce new and exciting concepts, including a blend-your-own smoothie station and a customizable ramen station.

At NBCUniversal, Bon Appétit undertook a stunning renovation of the studio’s main café, The Marketplace. A gorgeous space both indoors and out, The Marketplace serves 1,600-1,700 meals per day, about 20% of them vegan or plant-forward. Sushi, fresh juices, and BBQ salmon with Cajun rice are among the offerings at this spot, dubbed by The Hollywood Reporter as “the most upscale studio [café] in recent memory.”

THE HOME & HEARTH STATION AT UNION, LOOKING SPIFFY

THE GARDEN BAR AT THE MARKETPLACE AT NBCUNIVERSAL

BRAVO

We collaborated with developers Healthpeak to open The Hangar, an art-filled community and culinary space in South San Francisco. A market hall dining experience, The Hangar draws inspiration from aviation and includes interactive art installations, murals by a diverse set of local artists, and six restaurant concepts, including the California-French-inspired Camber.

“We’re excited to bring The Hangar to South San Francisco,” says Carrie Pearl, a district manager at Bon Appétit who oversees operations there. “Our design and concept pay tribute to the legacy of aviation, and our custom art installations by local artists further enrich the space, creating a unique environment where culinary creativity, community, and history converge.”

Additionally, we’ve opened a new account at a leading AI company, new stations at Roblox, added food trucks (including one focused on hand-pulled noodles) to a social media technology company’s culinary offerings, debuted a new café in Brooks Sports’ Seattle headquarters when they moved buildings (we added a pizza oven and automated pour-over coffee machine), and more. Kudos to the team members and leaders who helped make this growth happen!

THE HANGAR BUILDING (PHOTO: MICHELLE MIN)

THE PATIO AT CAMBER (PHOTO: KELLY PULIEO)

FROM THE FIeLD

settle in for some inspiration from your fellow Bon Appétiters

BY LEIGH BELANGER

SOMETIMES IT SEEMS LIKE THERE’S NEVER NOT A BUSY SEASON AT BON APPÉTIT. THIS BRAVO EDITION’S FIELD REPORT REFLECTS WHAT MIGHT BE THE BUSIEST — FROM THE START OF THE SCHOOL YEAR TO THE EAT LOCAL CHALLENGE (OUR 20TH ANNUAL!), FOLLOWED BY A RANGE OF FALL FESTIVITIES LIKE HOMECOMING, HALLOWEEN, AND HOLIDAY CATERING AND ADVENTURES OF ALL SHAPES AND SIZES. CONSIDER THIS A HIGHLIGHT REEL.

Sustainability

2024 was a milestone year for our local food programs – we highlighted the 25th anniversary of Farm to Fork, which coincided with the 20th year celebration of the Eat Local Challenge (ELC). We also welcomed a new cohort of Fellows to the company. Mitchell Everetts (West Coast), Grace Mennerick (Midwest), and Hannah Willey (East Coast) have been visiting campuses and educating students about Fair Trade, food waste, seasonal cooking, eco-container options, and more. If you’re at an education account, reach out to them for fresh and fun sustainability programming on campus.

Michael Alton, general manager at Knox College in Galesburg, IL, reports that their Waste Not program is humming along, thanks to Sous Chef Rudy Martinez. Rudy was tasked with getting Waste Not up and running and “he really took to this,” says Michael. “He not only established our protocols for using this program but got the staff to buy in as well. We just wrapped up a seven-week stretch where we reported our waste each day, and Rudy really did an amazing job in getting us there. His leadership and commitment to the program really stands out and he leads by example in growing our food waste management program each day.”

“I wish I had a picture of all the people that have impacted me over the last nearly 10 years and several accounts later. For me, that’s always been the high point and what holds my appreciation for the work we do!”

— Eric Battles, general manager, Starbucks

HANNAH, GRACE, AND MITCHELL DURING THEIR ORIENTATION AT OUR CORPORATE OFFICES FROM

Food & Cooking

For this year’s 20th Eat Local Challenge (ELC), folks brought their A-game to the program, the partnerships, and, of course, the food. Teams kept things fresh on this anniversary year by adding pre-promotional activities, trivia, raffles, and giveaways to engage our guests. Some highlights:

At Willamette University in Salem, OR, the menu involved local lamb, Swiss chard, foraged lobster mushrooms, and one very excited executive chef (Michael Palmer).

A transportation technology company based in Silicon Valley pulled out the stops at their locations around the country. In San Francisco, the team did a full café takeover with 11 recipes at six stations, including dishes like campanelle pasta with squash from Capay Valley Farms and spicy pepper dry-fried lingcod. And a lovely touch was the baba ghanoush that Culinary Director Dominick Maietta developed especially for ELC, which was made in every location around the country, uniting the locations in celebration of 20 years of the event!

At Emory University in Atlanta, GA, the team paired a local food trivia game with their 100% local, vegetarian feast featuring roasted oyster mushrooms tossed in house-made buffalo sauce and paired with a potato, pear, and blue cheese gratin and peas in local buttermilk ranch sauce. Oxford College of Emory University showcased beef and pork porchetta with cheesy stoneground grits, paired with produce from the Oxford Organic Farm.

The team at Cleveland Museum of Art took inspiration from the Roots: Reinvigorate conference at Farm to Fork partners The Chef’s Garden for their ELC dishes like a kale and steak salad and a vivid butternut squash soup.

WILLAMETTE UNIVERSITY’S EXECUTIVE CHEF MICHAEL PALMER GETS HIS ELC ON

STUDENT FARMERS FROM THE OXFORDEMORY FARM DURING THE 2024 ELC BRAVO

Patrick McElroy, a chef on the purchasing team, also attended the conference and cooked a truly inspiring root-to-stem meal for attendees. Here’s just a snippet of his menu (which his twin boys helped execute!):

TOMATO SNOW CONES, made from frozen overripe tomatoes passed through a shaved ice machine, then drizzled with basil and balsamic syrup.

SLOW SMOKED BEEF CHEEKS IN COFFEE “SOIL,” seasoned and cold smoked first then layered between old coffee grounds and burlap to slow roast for 12 hours under coals.

COMPRESSED WATERMELON NIGIRI, Cryovac’d watermelon in a threeday marinade of soy sauce, kombu, and koji, cut into strips and served over seasoned sushi rice.

This was just the tip of the proverbial snow cone — congrats to Patrick and his team for what looked like an incredible event.

THE ELC ARRAY AT A TRANSPORTATION TECHNOLOGY COMPANY – SWOON

STEAK AND KALE SALAD AT THE CLEVELAND MUSEUM OF ART’S ELC CELEBRATION

CHEF PATRICK MCELROY’S COMPRESSED WATERMELON NIGIRI AT THE ROOTS CONFERENCE

CONGRATS TO TEAM CHASE CENTER ON THEIR ESPN ACCOLADES!

Congratulations to the entire team at Chase Center, whose food & concessions program won the top nod from ESPN as the best in the NBA!

Community & Hospitality

Benvenuti in the Wild! When an employee at one of our national technology accounts offered negative feedback on how a switch to eco-friendly reusable coffee filters made his daily cup taste, General Manager Jonathan Whitwell went the extra mile to make sure the employee felt heard. Jonathan reached out to the employee, set up a coffee tasting comparing the new and old filters, and sent along a handwritten note with a basket of treats. Necessary? Not really. A small dose of extra hospitality that paid dividends? Totally!

At Savannah College of Art and Design (SCAD), six employees completed our Leadership Certification Training (LCT). The six people were chosen by their managers, who also served as their mentors throughout the program. LCT gives supervisors and team leads the skills needed to advance into leadership roles, and at SCAD, they’re committed to investing in the team, and a new group was already set to start the next session as of this writing. Congrats to the grads!

CONGRATS TO THE SCAD LCT GRADS! FROM LEFT TO RIGHT: ANYI PEREZ-BAEZ, PASTRY CHEF; ROBERTO RAMIREZ, SOUS CHEF; GERALDINE GONZALEZ, SOUS CHEF; RONALD MITCHELL, SOUS CHEF; GERALYNN HAMPTON, SUPERVISOR; RAPHAELA GILES, SUPERVISOR, FOH LEAD.

Safety

Crossroads Café, north of Indianapolis, celebrated seven years accident-free this past fall. The café has been home to various managers during its 26 years under Bon Appétit, with multiple leadership teams contributing to the recent safety streak, and long-serving associates at the core of defining the safety culture. The Crossroads Café team is a close-knit group that’s worked together through many changes over the years. The team credits their success to “taking care of each other,” as Rosana Rosso, prep cook, shared at a recent 10@10 meeting. Kevin Minniefield also attributed the safety run to awareness, stating, “We are conscious of each other and pay attention to our co-workers.”

A synonym for culture is habit. These safety habits, as Café Lead Annette Clinton shared, “were taught to us a long time ago, and we keep talking about them.” Combined with support from a robust Southeast-Midwest regional safety culture and a desire to keep their “days safe” number growing, the focus on safety is as strong as it has been in years. There are near misses and good catches every week, and some might say Crossroads is lucky to have reached this milestone through all the changes. However, when people care about others and invest in their own (and each other’s) well-being, luck has nothing to do with it.

Wellness & Food Education

Healthy Kids was abuzz last fall with Alveole, a company dedicated to urban beekeeping and sustainable practices. Alveole engaged young kids from the Bay Area and shared insights into the fascinating world of bees. Kids (and adults) were rapt, watching freshly pulled bee frames and learning about the process of collecting honey and beeswax.

In the hands-on cooking session that followed, the children made a healthy honeyforward recipe. Using freshly harvested honey and beeswax, they experienced the connection between the environment and their food firsthand. The process of scraping beeswax off the frames and cranking the honey extractor added a fun, interactive element to the cooking class, allowing the kids to appreciate the hard work that goes into producing these natural ingredients.

Read on for deeper dives into what your fellow Bon Appétiters are making happen nationwide!

HARVESTING HONEY WITH HEALTHY KIDS

Your Partners in Sustainability, Food Literacy, and Inclusivity

arch is National Nutrition Month®, and the time when we celebrate the registered dietitians who power our wellness team. When most people think about what a wellness team does, they think about nutritional advice or calorie counts. But at Bon Appétit, our team of registered dietitian nutritionists (RDNs) are culinary dietitians: food and nutrition experts who bridge the gap between our wellness and culinary efforts.

Our dietitians connect people with the full journey of food — from how it’s grown to how it’s prepared — by fostering experiences with food to build knowledge that goes beyond nutrient facts. They inspire meaningful change through hands-on skills, equipping all guests with the confidence to choose, prepare, and enjoy food in ways that nourish both people and planet.

And, because at Bon Appétit we see wellness and sustainability as intertwined, our wellness people support our teams to serve nourishing, seasonal meals and uphold our commitment to advancing both sustainability and food literacy in our communities.

They do this (with the help of some fabulous nutrition assistants and diet techs) by collaborating with our culinary teams to pair the science of nutrition with hands-on culinary education.

A Holistic Approach from Local to National

Our dietitians support our teams directly and also inform our companywide policies. They:

Š Partner with teams to advise on engaging nutrition and wellness events in cafés, campuswide and virtually, to foster food literacy amongst guests and employees.

Š Work directly with guests to help them navigate our cafés while meeting their dietary needs.

Š Help create cafés with purpose, nudging food choices that are good for both people and planet.

Š Support our clients, wellness teams, and student or employee groups in meeting their wellness and sustainability goals.

Š Develop impactful educational campaigns inspiring and empowering guests on their personal wellness journey.

Three Ways to Tap into Our Dietitians’ Expertise

Our RDNs are credentialed experts in food and nutrition who have completed advanced educational requirements and are certified through the Commission on Dietetic Registration. They complete supervised practice, pass a national exam, and stay up to date with continuing professional education requirements. Here’s how they can help your team:

Š Food Allergies. Our RDNs are experts in helping all guests safely navigate our dining facilities, fostering open communication with our on-site culinary teams and assisting with dietary accommodations. Creating a safe, inclusive, and welcoming environment for guests with food allergies is one of our top priorities as a company, so don’t hesitate to loop them in.

Š Wellness Engagement. They can help you integrate more wellness engagement into your café. Whether you’re looking for a wellness plan or to blend wellness into promotions you’re already doing, our RDNs can help you create a robust program in your café.

Š Fresh Eyes. Our wellness team knows how much is on your plate, so they’re here to help keep guests safe with a set of fresh eyes. Whether it’s doing a walkthrough of your café to identify areas of opportunity to accommodate guests, scanning menus to ensure our allergen naming protocols are in play, or talking through menu mix to encourage sustainable food choices, they’re a resource for you!

BY DAYNA MUNICH, RDN, LDN

Our dietitians seek to connect People with the full journey Of food.

All dietitians are nutritionists, but not all nutritionists are dietitians — and our RDNs are here to support, enhance, and bring your nutrition, wellness, and sustainability initiatives to the next level.

TOP ROW, LEFT TO RIGHT: ALLISON GREEN, RDN, SENIOR WELLNESS COORDINATOR, PEPPERDINE UNIVERSITY; AMANDA SCHLINK, MS, RDN, WELLNESS COORDINATOR, UNIVERSITY OF PENNSYLVANIA; BARBARA ROSE, MSC, RDN, LDN, SENIOR WELLNESS COORDINATOR, STONEHILL COLLEGE; CARA GIACCO, MS, RDN, LDN, MBA, SENIOR WELLNESS COORDINATOR, UNION COLLEGE; DAN CONNOLLY, RDN, REGIONAL WELLNESS MANAGER; DANIELE ROSSNER, MS, RDN, REGIONAL WELLNESS MANAGER SECOND ROW, LEFT TO RIGHT: DAYNA MUNICH, RDN, LDN, MANAGER OF WELLNESS SOLUTIONS; EDWARD CHO, DIET TECH SUPPORT, EMORY UNIVERSITY; EMILY WEIRUP, DIET TECH SUPPORT; JACLYN KIERNAN, MS, RDN, SENIOR WELLNESS COORDINATOR, TRANSPORTATION TECH COMPANY; JAMIE KALOGEROS, RDN, SENIOR WELLNESS COORDINATOR, EMORY UNIVERSITY; JENNA BERNARD, MS, RD, CPT, SENIOR WELLNESS COORDINATOR, VASSAR COLLEGE THIRD ROW, LEFT TO RIGHT: JESSICA PERRY, MS, RDN, CSSD, LD, MANAGER, WELLNESS AND FOOD ALLERGIES; KRISTINA TODINI, RDN, DIRECTOR OF FOOD EDUCATION; LEILAH ABSI, MS, RD, LD, SENIOR WELLNESS COORDINATOR, CASE WESTERN RESERVE UNIVERSITY; LESLIE MATHIASMEIER, MS, RDN, LD, REGIONAL WELLNESS MANAGER; LONDON BAKER, RDN, CSSD, REGIONAL WELLNESS MANAGER; LONDON GIBBS, DIET TECH SUPPORT, EMORY UNIVERSITY

FOURTH ROW, LEFT TO RIGHT: LORETTA DE GUZMAN, RDN, WELLNESS MANAGER, TRANSPORTATION TECH COMPANY; MADELINE MCDONOUGH, MS, RDN, LDN, WELLNESS MANAGER, ADOBE; MADELINE STEVENS, MS, RDN, SENIOR WELLNESS COORDINATOR, UAIA; MARINA FELLA, MS, RDN, SENIOR WELLNESS COORDINATOR, COLORADO COLLEGE; MELANIE BERDYCK, MS, RD, CSOWM, LDN, CDCES, REGIONAL WELLNESS MANAGER; MOLLY FLINT, NDTR, DIET TECH SUPPORT FIFTH ROW, LEFT TO RIGHT: N’KEYMA LEE, RD, LDN, SENIOR WELLNESS COORDINATOR, SAVANNAH COLLEGE OF ART AND DESIGN; PEYTON CAIN, RDN, WELLNESS MANAGER, PINTEREST; PINA BOATWRIGHT, MS, RD, LDN, SENIOR WELLNESS COORDINATOR, MIT; PRECIOUS NWOKELEME, RDN, LDN, WELLNESS MANAGER, BUTLER UNIVERSITY; SARAH GOFF, RDN, WELLNESS MANAGER, UNIVERSITY OF PENNSYLVANIA; SUMIYA KHAN, MS, RDN, SENIOR WELLNESS COORDINATOR, SAMSUNG SSI SIXTH ROW, LEFT TO RIGHT: TERRI BROWNLEE, MPH, RDN, LDN, VICE PRESIDENT, NUTRITION & WELLNESS; VICKY LEE, RDN, WELLNESS MANAGER, BAY AREA TECH COMPANY

Secrets of a Successful Student Worker Program

BY WILLIAM PERSSON

IF YOU WORK AT AN EDUCATION ACCOUNT, YOU KNOW THAT HIRING STUDENT WORKERS CAN BE BOTH A BOON AND A CHALLENGE. BUT FOR SOME STUDENTS, WORKING FOR BON APPÉTIT MANAGEMENT COMPANY COULD BE THE BEGINNING OF A LIFELONG CAREER.

From Senior Accountant Chih (Gigi) Wu and Vice President of IT Marcos Uechi to Fellow Mitchell Everetts and this writer, there’s long been a pipeline of student workers building their careers with Bon Appétit. But that must begin somewhere: a student worker program rooted in friendly, supportive relationships. According to Gigi, “I graduated from college not knowing what exactly was happening in the world. But the right people were in a position to help me, and I forged friendships and relationships with people I worked with who were supportive of me.”

Current Fellow Mitchell Everetts started working with Bon Appétit at Willamette University in Salem, OR, with a background working in restaurants and an interest in data and computer science. He was one of only five people working in Fall 2020 when he was tasked to collaborate with his brother Conor to improve the student worker program. Although they felt lucky to find students who wanted to work, they also sparked a buzz and developed systems that built upon their initial success to create a student worker program with about 65 student employees.

Here’s what Mitchell and Conor did:

1 » Instead of forcing a specific job type onto a student, they found out what students wanted to do and would be comfortable doing. They would start with simple tasks like prepping vegetables and help students evolve as their skills were sharpened.

2 » They actively recruited students when working as front-ofhouse supervisors. By working on the floor and not in the office, they were visible and were able to interact with students and even actively recruit new ones.

3 » They provided supervised training where they would work alongside Executive Chef Michael Palmer on knife skills and other aspects of kitchen safety. They would continue to work closely with a sous chef or chef supervisor to not only put their training into practice but continue to feel safe in the kitchen.

4

» Scheduling initially presented a big challenge, but Conor and Mitchell used their background in computer science to develop a scheduling app interface called Goudy Student Steward. “The first time I saw their scheduling app, I was highly impressed with everything about it. It was clear they were thoughtful every step of the way and had worked very hard to get it up and running” says General Manager Eric Thomas. Supervisors and chefs would easily be able to view the schedules of students and adjust hours and job responsibilities for all other employees accordingly.

5 » They offered students benefits other campus departments could not: one free espresso beverage per week, shift meals, and discounts at the convenience store Blitz. Plus, there were clear paths of promotion and increased wages for student workers depending on performance.

But how does a successful student worker program turn an on-campus job into a career? That’s the secret only our team members can share. “People are always serving smiles to each other,” says Mitchell. “The restaurant industry can be toxic, but there’s something unique about Bon Appétit. The sense of family feels genuine.”

Tips to Create a Successful Student Worker Program

Every school is different, and the size and culture at your school might mean you need to shift tactics a bit. But these tips will get you started!

Š Collaborate with your client: Work directly with an HR department to help you recruit students, partner with on-campus career advisors, or use a tool like the Handshake app that students use to seek employment. Don’t wait for students to come to you.

Š Meet students where they’re at: Every student is different. What works for Willamette might not work at your school, so make sure you’re listening to your students about what they hope to get out of student employment on campus. Let the students’ interests guide your hiring rather than placing them in roles they aren’t well suited for.

Š Make their employment experience seamless: From applying and onboarding to training and scheduling, make working for you as easy as throwing on a uniform and showing up on time. (Not everyone can build a scheduling app, but you can still use the resources available to you!)

Š Offer something others can’t: Whether providing bonuses, free meals, or discounts, you need to make a job at Bon Appétit more attractive than other on-campus jobs. Don’t forget to float long-term benefits like paths for promotion, raises, and even career advancement!

Š Foster a passion for food: Once you hire a student, make sure you instill in them the same passion for food and service that you have! Working at Bon Appétit can provide students with the education they can’t receive from college: food literacy and a knack for customer service, both of which are important to life after college.

Š Create a good environment for students: Create a positive, uplifting space so that students look forward to interacting with their team members even after they’ve had a bad day. According to Mitchell, this is both the cherry on top and the foundation of a good student worker program.

THE WILLAMETTE UNIVERSITY STUDENT WORKERS, INCLUDING MITCHELL (FRONT ROW, 5TH FROM L) AND CONOR EVERETTS (FRONT ROW, 6TH FROM L)

MITCHELL (L) AND CONOR (R) WITH ERIC THOMAS, GENERAL MANAGER AT WILLAMETTE

A Call to Serve: Bon Appétit Steps Up for Disaster Relief

BY LEIGH BELANGER

AFTER WITNESSING HURRICANE HELENE’S WRECKAGE IN WESTERN NORTH CAROLINA, SHAUN HOLTGREVE, A CHEF ON OUR NATIONAL WELLNESS TEAM, FELT “AN IMMEDIATE CALL TO HELP.” SHAUN, WHOSE FAMILY WAS GREATLY AFFECTED BY HURRICANE KATRINA IN 2005, HEADED TO ASHEVILLE TO VOLUNTEER AND SERVE IN THE AFTERMATH OF THE STORM.

Shaun wasn’t the only Bon Appétiter who has served others in the wake of storms and other disasters. Across the Southeast after Hurricanes Helene and Milton, and during the California fires this winter, Bon Appétit staff stepped up to serve, feed, and tend to our communities. Again and again, our people demonstrated responsiveness, adaptability, and genuine care for the people they serve.

As a chef, volunteer firefighter, and EMT, Shaun knew his skills and training would be valuable assets to anyone who needed it, and he and his son Jack found the opportunity to help through the World Central Kitchen (WCK) and the City of Asheville. At WCK, Shaun was part of the volunteer culinary team that was responsible for preparing, cooking, and packaging approximately1,500 hot meals a day. “The meals were distributed to local restaurants, delivered directly to families, groups, and individuals by car, truck, and even helicopters,” Shaun explains. While there, he and his son also worked with the supply logistics team that linked the inflow of food and supplies coming into Asheville with relief efforts for Hurricane Milton in Florida.

Through the City of Asheville, they also worked at the central command and support hub for the city to provide three hot meals a day for local and out-of-state first responders such as firefighters and police, EMS, FEMA, the National Guard, City Services, and donation distribution volunteers.

Working Overtime to Feed Stranded Students

In Georgia, staff at Savannah College of Art and Design (SCAD) went to sleep the night before the storm expecting some wind and rain and “woke up to chaos,” says Heather Mattingly, marketing manager at the school. Power was down in most of the city including many dorms at SCAD. Some of the associates stayed on campus to help take care of the students on campus. These “hurricane heroes” worked throughout the day to get the job done.

In early December, the Franklin Fire broke out in the area surrounding Pepperdine University in Malibu, CA, spreading from the Santa Monica mountains to parts of the campus. Due to Pepperdine’s unique positioning

SHAUN HOLTGREVE (L) VOLUNTEERING POST-HURRICANE HELENE

THE PEPPERDINE CAMPUS IN MALIBU, CA, THIS PAST

between the mountains and the Pacific Coast Highway, students were under a shelter in place order during the fire.

District Manager Jotanna Proescholdt described a very intense scene where hundreds of students were sleeping in the library and the café for safety while many members of the Bon Appétit team drove back to work through the fire to make sure people were fed.

When the Los Angeles-area fires emerged close to campus a month later, many of our courageous associates continued to support clients and feed first responders from Pepperdine and several of our other LA-area locations. With dozens of accounts and hundreds of employees in greater Los Angeles, many of our associates, clients, and guests have been impacted by this catastrophe. Our hearts go out to all of them.

Coming Together in Difficult Times

“The love we get to share with our community is what reminds me of what Bon Appétit means.”

— Ryan Jensen, general manager, Lewis & Clark College

Support from around the region, including SCAD’s Senior Executive Chef Joe Graves, who arrived on site to relieve managers and put fresh eyes on the situation. Resourceful team members even found a way to make Cuban coffee for the staff using an old tire as a stovetop, Koren says. “This team never gave up.”

Furman University in Greenville, SC, was hit hard by Hurricane Helene, canceling classes and closing campus for a week after the storm hit. As essential employees, the dining hall staff showed up for work and found a way to serve over 8,000 meals over the next week to students who couldn’t leave campus. “Their unwavering commitment was truly inspiring,” says Koren Nappi, resident district manager at Furman.

As General Manager Derek Morgan describes it, “the Bon Appétit team pulled together to retrieve grills from concessions at the stadium, purchase additional grills and as much charcoal and propane as possible to create a makeshift kitchen on the loading dock outside the dining hall.” With this improvised setup, the team served the students three hot meals (as well as sandwiches, salad, fruit, and snacks) daily while power was down at the dining hall over the course of the week following the

Situated right along the water in St. Petersburg, FL, Eckerd College’s campus closed for a month while dealing with the aftermath of Hurricanes Helene and Milton. The storm surge from Helene caused floods throughout campus and displaced many Bon Appétit employees from their homes. While Helene’s damage was mostly water-related, Milton brought extensive wind damage, with lost trees, patio roofs torn apart, and more associates displaced from their homes.

When campus re-opened at the end of October, “our staff was eager to feed the students and Eckerd’s community after such hardship,” says marketing coordinator Madi Kaine.

“This difficult experience has become a true test of how flexible and adaptable our staff is and how much they care about the students,” she says. “When our Eckerd community experiences hardships, Bon Appétit is with them.”

POST-HURRICANE

LANDSCAPE AT ECKERD COLLEGE

DEVASTATION IN ASHEVILLE, NORTH CAROLINA

Building Community and Connection, One Menu at a Time

BY LEIGH BELANGER

MBon Appétit is proud to work with those affinity groups on college and workplace campuses across the country, especially when it comes to collaborating on ways that those audiences can see themselves reflected in the menus we serve at heritage promotions and beyond.

At one national technology account, the Employee Resource Groups (ERGs) echo the diversity, inclusion, and belonging initiatives of the company, with a focus on Black, Hispanic, LGBTQ+, and women’s groups, to name a few. National Project Coordinator Danie Bargaje acts as the liaison between the ERGs and Bon Appétit teams. In the last year, she’s been building close working relationships with representatives from each affinity group and collaborates with them on programming for company heritage dates throughout the year.

She then streamlines the plan for the operations teams in every site, which may include food, beverage and/or ERG-provided information awareness highlights. “The goal is that whether you’re at a full on-site café and coffee bar service site or a catered-in model, the same heritage promotion will be happening, and everyone can be a part of the connecting cultural experiences,” she says.

“It can be a delicate dance,” says Danie. “We’re all about helping people connect and creating community. Our food programming is an obvious way to enhance that — and a big part of our program is amplifying [the ERGs’] voices through food,” she says. “But also, food is personal. It’s an expression of culture, and it can be a big part of who you are as a person. If someone gets that expression wrong, it doesn’t feel good.”

ANY OF OUR ACCOUNTS HAVE ACTIVE COMMUNITY GROUPS THAT CREATE SPACES OF BELONGING BY CONNECTING UNDERREPRESENTED AND HISTORICALLY EXCLUDED STUDENTS OR EMPLOYEES AND ALLIES. WHETHER YOU IDENTIFY AS A COMMUNITY MEMBER OR AN ALLY, THERE ARE MANY WAYS TO ENGAGE WITH AND SUPPORT THE INCREDIBLY DIVERSE CULTURES AND COMMUNITIES ACROSS OUR ACCOUNTS.

To get ahead of misunderstandings or wellintentioned efforts that miss the mark, Danie emphasizes the importance of building close relationships with the ERG representatives. “These are close collaborations,” she says. “We have them review the menus, and if we’re doing something like a chef spotlight, we ask them to make a recommendation instead of us.” This intentionality is behind her desire to have “ERGs drive the events,” without having them make too heavy of a lift, she says. And in the end, these open conversations and collaborations make for more impactful events.

“I love hearing from people whose heritage we’re celebrating that the food reminds them of home,” she says. “They love walking into a café and seeing food that they grew up eating,” she says. “It’s meaningful to them.” Conversely, for folks who have never encountered the food of a specific culture, heritage events and meals can be a portal into getting to know and appreciate said culture. “Ultimately it goes back to that piece of education,” says Danie.

Culinarians Create a Two-Way Conversation

Food as an entry point into learning about other cultures is something that Emerson College culinarians explore in their Chef’s Table series. Bi-monthly meals, often tied to heritage events or seasonal celebrations, give staff a chance to create dishes rooted in their own cultures and highlight those cultures and cuisines to students and co-workers alike.

For Black History Month, Executive Chef Alex Drumm highlighted peach and bourbon

glazed pork spareribs, crispy cheddar hominy cake, succotash, and braised green beans with pork and pearl onions, a dish inspired by his family’s Southern history. And for Women’s History Month, Cook Wendy Montero shared a Dominican beef stew dish, paired with sweet plantains, white rice, and mixed vegetables. “This recipe has been in my family for generations,” she says. “My dad taught it to me when I was young, and now I’m passing it on to my own kids.”

The Chef’s Tables have been a huge success on a number of levels, says Resident District Manager Dawn Sajdyk. “It’s a great way to engage our staff who take great pride in the authentic flavors of where they are from, and for our other staff members to learn something from each other culturally,” she says. “And it gives everyone a chance to take center stage, build relationships and have that cultural exchange with the Emerson students and the community at large.”

“I get to work with some amazing people!! We celebrate each other and our guests are the best!”

— Karla Coca Ramos, catering banquet captain, Best Buy

Take These Steps to Help Ensure Successful Affinity Group Partnerships

Š Trust is key: Establishing solid relationships with affinity group reps will help you face difficult discussions when they come up, says Danie.

Š Don’t take on too much: When planning heritage events, don’t plan more than the operations team can handle. If the purpose is to amplify underrepresented voices, it’s important to get it right, so make it easy for teams to make impact while making sure your programming is authentic.

Š Balance site-specific nuance with company-wide programming: If you’re in a multi-unit site, it adds so much to the community when you tailor content that is site-specific, says Danie. But it’s equally impactful to have a cohesive companywide offering that fosters collaboration and unity among the different sites, she says, so finding that balance is important.

Š Don’t go it alone: In addition to ERGs and affinity group collaborations, our national teams put together well-developed heritage promotion guidance to help you hold successful events, so take advantage of those resources!

Inspire collaborate amplify

Bon Appétit has developed the toolkit Amplify as a step-bystep guide for holding successful heritage celebrations. From how to build culturally respectful menus to how to style and decorate your events, the toolkit is a must-have guide for celebrations that make people feel honored, respected, and seen. Scan the QR code to take a closer look at Amplify.

St. Edward’s University Takes a Longstanding Collaboration up a

Notch

At St. Edward’s University in Austin, TX, one collaboration with campus partners stands out for its longevity and impact. CAMP, or the College Assistant Migrant Program, which gives tuition support to first-generation college students from migrant farmworker families, has been on campus for over 50 years. Bon Appétit has developed a strong relationship with CAMP director Sonia Briseño and business manager Linda Valdez over the years, says Kella Tyson, assistant general manager. “They are amazing to work with,” says Kella. “They’re always looking to involve us in their activities, and they teach us a lot.”

In the past on Dia de los Muertos, CAMP students and staff would build ofrendas — Day of the Dead altars — in both dining halls on campus. This past year, Linda approached Kella about doing a full takeover of the Meadows Coffeehouse on campus, complete with a name change to Meadows of Marigold. From planning to execution, it was truly a collaborative event.

When it came to the menu, Kella came prepared but let CAMP lead the discussion. Regardless of what group she’s working with, says Kella, “I always ask what they would like, and then throw in a few suggestions to let them know what we’re capable of. It’s always a conversation.”

Everyone was blown away by the final menu, which included churros, concha sweet bread, skull cookies, and other treats from Bakery Lead Cliff Butler and his team, as well as a horchata shake from Café Manager Tricia McLean. CAMP managed the decor, including a marigold arch, altar, and assorted decorations they’ve accumulated over the years. The collaboration was a hit, further deepening the relationship between BA and CAMP. “This was a trailblazing event,” says Kella. “We hope to expand it further next year.”

AN OFRENDA AT ST. EDWARD’S UNIVERSITY’S DAY OF THE DEAD CELEBRATION

ABOVE: A SESAME-COCONUT MEDLEY FOR WOMEN’S HISTORY MONTH AT A TECHNOLOGY COMPANY BELOW: EMERSON COLLEGE COOK WENDY MONTERO WITH HER DISH FOR WOMEN’S HISTORY MONTH

Have Food, Will Travel

BY LEIGH BELANGER

The Traveling Chef program is a win-win for guests and chefs alike.

K

atrina Binuya designed her dream job. As chef-manager at an autonomous vehicle account in California’s Bay Area, Katrina was part of a succession planning project with the team there, overseen by Director of Operations Scott MacGowan. Scott asked all team members what role they’d like to have next, and Katrina took the opportunity to develop an idea of hers: to highlight specific cuisines and the Bon Appétit culinarians who specialize in them.

Both Scott and the client were “jazzed about the idea,” says Scott, and they got going with a pilot of the Traveling Chef program. Katrina, who is Filipina, built the pilot from scratch, starting with a meal filled with dishes from her culture. On the first outing, Katrina’s menu was a station takeover, with dishes such as lechon liempo (Filipino-style roasted pork belly), lemongrass deep-fried tofu, and ginataang sitaw at kalabasa (squash and long bean in coconut milk).

There was a huge line at Katrina’s station that day. “We’ve never done anything like this before, and the guests loved having us there,” she says. “They were really curious about the dishes, asking about the ingredients and if the dishes were traditional home-cooked meals in the Philippines.”

Katrina’s vision is to expand the Traveling Chef program to all of the account locations in California and Nevada and give other culinarians on the team a chance to highlight cuisines they’re passionate about. In the future, they might include more cooking demonstrations and hands-on interactions with guests.

“Expanding Traveling Chef nationally would let our chefs connect with guests in a meaningful way through food and culture,” says Katrina. “Each cuisine we share represents a part of the chef’s story and brings people together over a meal that’s authentic and unique,” she says.

“It’s a growth opportunity for our chefs,” says Scott. “Get them traveling to a site they’re unfamiliar with, working with new team members, and speaking in front of customers they wouldn’t necessarily see,” he says. Furthermore, it gives chefs a chance to highlight cuisines they’re passionate about and share that passion with guests and colleagues.

“The Traveling Chef program is an experience that connects people through food and culture,” says Scott. “It’s all about creating those connections, offering something unique and celebrating the diversity of our chefs.”

Local Food is a North Star for Many of our Chefs

When

Eddie Jarrell

was a chef in the 1980s, he was bored with the food he was cooking at work and looking for a new opportunity. He found it at Bon Appétit, first at Bank of America and then at Hewlett-Packard. On the way home from HP every day, he’d pass a small farm stand and stop to bring tomatoes home during the summer.

He got to know the farmer, and “one day she told me she had a bumper crop of tomatoes,” he recalls. He bought all 400 pounds to serve at HP. Guests were thrilled, and “later, she told me that we’d helped her keep her farm going that season,” he says. “From there they grew a lot of stuff just for us.” While he’d worked with small farms a bit, the experience with the tomato farmer “made me realize that our purchases really do make a difference,” says Eddie.

Since the earliest days of Bon Appétit, when company leaders and chefs embarked on their mission to institutionalize relationships with local farms, the ability to source food locally has drawn talented people with a passion for sustainability to the company — and kept them here. From our team of foragers seeking out new Farm to Fork partners, to chefs who help those partners scale by establishing purchasing agreements, local food partnerships remain at the core of our sustainability commitments.

35 years (and 20 Eat Local Challenges) later, Eddie is the executive chef at Pacific Union College north of the Bay Area, where he’s worked for 15 years. He’s seen many changes at the company in his time here, but the core values he shares with Bon Appétit have stayed the same.

In Cleveland, OH,

Vinnie Gaikens

was working in a sustainable food service program siloed in a larger company before joining Bon Appétit 11 years ago. “I really wanted to be with a company that didn’t see these initiatives as a feather in the cap to promote their brand, but really believed in it,” he says. As the campus chef at Case Western Reserve University, he gets to live The Dream every day.

For Vinnie, the farmer relationships are what excites and motivates him in his role as a chef and a forager. Take Miller Livestock, for example. “Aaron Miller was delivering our pigs one day. I met him out on the loading dock. I shook his hand; I saw in his eye — I felt the connection. This is a man who is very proud of what he’s grown,” says Vinnie. “I felt like, now it’s my responsibility to truly respect that food all the way to the plate. Not only are we helping sustain the farm, but all of the people whose work touches that farm. We’re helping to sustain the local foodshed.”

“I had a vision in my mind when I joined Bon Appétit,” says Vinnie, “and to sit here 10 years later and still say I’m proud to be a Bon Appétit chef, it just really makes my heart swell.”

Allison Vanderburg

came to Bon Appétit after an experience cooking in a restaurant that wasn’t telling the truth to customers about where their food came from. Allison was discouraged not only by the lack of transparency in that restaurant, but also by the waste they were generating.

Passionate about reducing food waste and working with local farms, she “started looking for better things, real things,” and joined Bon Appétit at the Savannah College of Art and Design after learning about our work. “I was enthralled by what the company is doing.” Now the marketing manager at Emory University in Atlanta, GA, she remains as passionate today about Bon Appétit’s mission as when she joined the company a decade ago and works to get the story out to students and guests alike.

“I cannot see myself working for a company that is not actively involved in healing this planet.”

“ I’m always constantly challenging myself to think outside the box, step out of my comfort zone and try new things! ”

— Immanuel Green, senior cook, Fred Hutchinson Cancer Center

By Liz Baldwin, Chief Administration Officer

An Ode to Our Operators

LAST SUMMER, OUR COMMUNICATIONS TEAM ASKED ME TO WRITE AN ARTICLE FOR THIS ISSUE OF BRAVO. I WAS FLATTERED, AND THOUGHT, “MARCH 2025 IS SO FAR AWAY… NO NEED TO DO THAT NOW!” MANY MOONS LATER, HERE I AM, SCRAMBLING TO MEET THE DEADLINE — A PRESSURE COOKER ENTIRELY OF MY OWN MAKING.

How fortunate I am to have the luxury to procrastinate (at times) without catastrophic consequences. Worst case? My article doesn’t make it into Bravo this issue. But that’s never the reality for our thousands of operators, culinarians, and unit support teams serving clients and customers across the country. Their deadlines are non-negotiable and essential.

Bon Appétit is open seven days a week, every day of the year, somewhere in the country. Every day, our people prepare and serve breakfast, lunch, dinner (and often all three and then some) for our guests. On time. Not close to on time, not most of the time, not “around this time”… no, on time. That’s about 220 million meals served on time, every day. 18,000 people in our company prepare, support, and serve those meals. We’re in 32 states, spanning multiple business lines, with revenue nearing $2 billion. Our company has been built with great care over the last 37 years and what our people in the field accomplish on a daily basis is nothing short of magic.

After 37 years at Bon Appétit, I’m struck by how much we’ve accomplished. And I’m extraordinarily lucky to have been along for the ride from day one.

Employee Number One

In 1987, I left my bank job without a clear plan for what was next. Soon after, a couple of friends invited me to help at their company, Bon Appétit Catering. At first, I planned to stay for just a few weeks while I searched for a “real” job. But the fast-paced, dynamic world of food was intoxicating, and I decided to stick around for a while. That decision was fortuitous. Our small San Francisco catering company would soon be acquired by Fedele as the foundation for his ambitious vision of revolutionizing contract food service. What began as a short-term stopgap quickly became an extraordinary opportunity: I became the very first employee of Bon Appétit Management Company — a pivotal moment that marked the start of a lifelong journey.

Over the past 37 years, Bon Appétit, driven by Fedele’s visionary leadership, has been at the forefront of groundbreaking initiatives that have transformed our industry. We’ve had the privilege of serving prestigious clients across the country, earning numerous awards along the way. We’ve reshaped the food service landscape. These achievements are a significant part of our identity.

And at the heart of it all is the daily work that defines us: the preparation of each meal, the creativity and care poured into every dish, and the unwavering commitment to quality and standards. This cycle of preparing, serving, and offering hospitality — day in and day out — forms the backbone of Bon Appétit’s mission and turns Fedele’s Dream into reality.

What our operators do every day is hard. It was hard in 1987, and it remains just as challenging today. Kitchens are demanding environments filled with hot stoves, sharp knives, heavy equipment, tight deadlines, and countless other hazards. Add to that the evolving complexity of food safety, the need to support a diverse and changing workforce, and heightened concerns around security and personal safety, and it’s clear that the demands on our teams are greater than ever. In operations, there is no room for procrastination — every task, every deadline, and every meal must be met head-on.

Our people come to work despite incredible challenges: through snowstorms, windstorms, icy roads, summer heatwaves, power outages, and unforeseen crises. They’ve shown up to feed students and employees through hurricanes, floods, wildfires, and even active shooter situations.

While others are sheltering in place, our teams are the ones counted on to feed the communities we serve, and they consistently rise to the occasion.

Feeding people is essential work, no matter what the circumstance. And our people not only get it done, but they also produce the best food in the industry with a work ethic and commitment unmatched by any group I’ve ever known. This has been true for 37 years, and I’m sure it will continue to be true for decades to come.

To every operator reading this: You make us who we are — an award-winning, forward-looking company that has reshaped an industry with our skills, passion, and dedication.

It is a privilege to support you!

Liz

Michael Bauccio

ADEAR ALL,

S WE ENTER BON APPÉTIT’S 38TH YEAR, I REMAIN DEEPLY COMMITTED TO THIS CORE BELIEF: “THE FOOD IS IMPORTANT, INNOVATION IS IMPORTANT, BUT RELATIONSHIPS ARE EQUALLY IMPORTANT.” I HAVE SAID THIS FROM THE VERY BEGINNING, AND IT CONTINUES TO BE THE FOUNDATION OF OUR SUCCESS.

At Bon Appétit, we’re not just serving food — we’re building relationships. These relationships extend beyond the senior team to every member of our teams — from prep cooks to general managers. Each of you delivers on the promises we make to our clients every single day, and that commitment is what makes us extraordinary.

From our earliest days, continuous improvement and innovation have been the norm, rooted in our commitment to scratch-made food and a “get it done” mentality. Thanks to your dedication, we help each of our clients create exceptional environments — whether workplaces or learning spaces — where employees and students thrive.

As I reflect on all we have accomplished together, I’m continually amazed by the pace we maintain to meet the challenges of our growing business. While balancing increasing demands, we still hold the space needed to “wow” our clients with creativity and excellence. This is no small feat, but we rise to the challenge time and again, holding fast to the principles and family spirit that define Bon Appétit.

Growth has brought new challenges and expanded responsibilities, but it has also magnified the impact of individual contributions. When I visit our teams all over the county, one of the highlights for me is to take the time to be with our team members, longstanding and new alike. Each of you plays a vital role in making us a unique and special company. Whether you’re working front-of-house — filling the salad bar, greeting guests, or ringing up orders — or back-of-house chopping vegetables or washing dishes every effort matters. Together, we deliver on the promises that make Bon Appétit so exceptional.

As we celebrate this growth and continued excellence, we also bid farewell to some of our long-standing team members who are retiring. Their contributions have been invaluable, and while their departure is bittersweet, we honor their legacy and wish them all the best in this new chapter. Read some of their words of wisdom on page 52.

At the same time, I’m inspired by the new generation of leaders stepping into these roles. Their fresh ideas and energy will carry us forward while upholding our shared dreams and commitments.

With sincere gratitude, Michael

The Bon

of Backbone Appé t

SINCE BON APPÉTIT WAS FOUNDED IN 1987, THOUSANDS OF EMPLOYEES HAVE MOVED THROUGH OUR RANKS. OUR COMMITMENTS — TO GREAT FOOD, SUSTAINABILITY, AND TO THE COMMUNITIES WE SERVE — HAVE ATTRACTED EXCELLENT PEOPLE TO THE COMPANY. OUR PEOPLE ARE PASSIONATE, STEADY, COMMITTED, AND CARING, AND THEY’RE PART OF THIS COMPANY’S DNA.

AMONG ALL OUR ASSOCIATES, THERE ARE CLOSE TO 200 WHO HAVE BEEN WITH US FOR 25 YEARS OR MORE. THESE HARD-WORKING MEMBERS OF OUR BON APPÉTIT NETWORK BRING AN UNPARALLELED WEALTH OF INSTITUTIONAL KNOWLEDGE; ARE BELOVED BY CLIENTS, GUESTS, AND CO-WORKERS; AND DEMONSTRATE A COMMITMENT TO THEIR CRAFT, WHETHER COOKING, HOSPITALITY, OR ANYTHING IN BETWEEN.

They’re more than employees. They’re the backbone of Bon App é t i t.

Carole Beckwith

GENERAL MANAGER, ST. MARTIN’S UNIVERSITY

“The passion I have for what we do has driven me to persevere and grow,” Carole says. For others who aspire to make a difference in their work, she advises, “Stay focused on the big picture of our mission, the quality of the work, and the impact we make. Keep learning and building relationships. Bon Appétit is full of people who care, connect with others, and support one another. Surround yourself with people who inspire you and lift you up.”

Felipe Arroyo

SENIOR COOK, LINKEDIN

Felipe joined Bon Appétit when he was 21 years old. “Bon Appétit has been loyal to me, so I feel a sense of loyalty back,” he says. His advice? Work hard.“My managers have always seen something in me and given me opportunities to move up and I think it is because I just like to work, and I work hard.”

Annette Clinton

CAFÉ LEAD, CROSSROADS CAFÉ

During her decades-long tenure at Crossroads, Annette has done almost every job available. From bookkeeping, catering, baking, working as a cashier and doing inventory and ordering, to supporting at least eight other accounts as a bartender and server in her tenure, she is steady, consistent, and reliable. Besides the friendships and camaraderie built over many years, another reason she’s stayed? “I love the hours,” says Annette. “I got home before

my kids got off the school bus.”

Cecelia Carrasco

CASHIER, SANTA CLARA UNIVERSITY

Known for her warm smile, infectious laugh, and cheerful greetings, Cecelia has built a special bond with students, brightening their days with every interaction. A friend encouraged her to come work at Santa Clara University in 1999. Cecelia started in the kitchen but soon found her home in The Cellar C-Store. “I’ve loved every day I’ve worked here,” says Cecelia. “I love this job.”

Tamee Flanagan

DIRECTOR OF DINING SERVICES, UNIVERSITY OF PORTLAND

Tamee keeps the big picture in mind while attending to the smallest details of running a café every day, an approach that keeps her moving forward. She’s especially motivated by our sustainability commitments. “Everything from farmworkers’ rights, climate and food, sustainable seafood, and antibiotics in animals — I’ve seen it all and I’ve spoon-fed our commitments to my friends and family with pride,” she says.

Guadelupe Cruz

SHIFT SUPERVISOR, BIOLA UNIVERSITY

Guadelupe, known as Lupe, assists with all aspects of business at Biola University, our first higher ed account. She’s a trusted member of the team, beloved by colleagues, clients, and students alike. Lupe came to Bon Appétit looking for a way to support her family and stayed because she grew to believe in our guiding philosophies. “Serving students and working with them has helped me grow professionally and spiritually and gain wisdom,” she says.

BOOKKEEPER, GEORGE FOX UNIVERSITY

“I have never had a job that I enjoy going to more,” says Kimberly. “Each day is a new adventure.” When she’s not keeping the books at George Fox University and maintaining her relationships with her work family, Kimberly stays busy with her husband and two dogs on their motorcycles, doing woodworking, crafting, and spending time with her new grandson.

Judy Frazier

COOK, WHITMAN COLLEGE

Judy Frazier has seen many changes in her tenure at Whitman — she’s worked there since 1980, a full 14 years before Bon Appétit won the business at the Walla Walla, WA college. “I’ve loved the variety of all my jobs over the years: dining room, salad bar prep, sandwiches, smoothies, server, cashier, dressings, and catering salads,” she says. “Bon Appétit has treated me well over the years.”

Kimberly Johnson

Guido Lambelet

CHEF, INSTITUTE OF AMERICAN INDIAN ARTS

Switching from fine dining in California to food service in Santa Fe wasn’t a stretch for Guido, who was attracted to Bon Appétit back in the ’90s when he met company leaders and discovered a shared outlook on food. “The freedom to dive into food made from continually evolving sustainable sources, and meeting/working with local farmers/ranchers...is what keeps me going,” he says. To chefs who share his passion, he says, “Love

what you do, and have fun doing it. Stay humble and lead by example.”

Deziree Klema

EXECUTIVE CHEF, TARGET

After a few years of working in a fast-paced hotel kitchen, Deziree (Dez) was looking for a change. She saw that a food service company known for its from-scratch cooking was hiring — no weekends, close to home. “When I walked into the brand-new facility for the interview and learned more about Bon Appétit, I felt an instant spark — it was love at first sight,” she says. The spark’s still going strong, she says, thanks to an environment that encourages experimentation. Dez’s advice? “Acknowledge your hard work. Let your talents shine!”

Maria Morales

CASHIER AND BARISTA, ORACLE

For Maria, work is about relationships. In over 25 years at Oracle, she’s been through many coworkers, but one thing has stayed consistent, she says. “There are always amazing people I work alongside.” In her time at Oracle, she’s worked as a server, cashier, and supervisor, building long-standing connections with her colleagues and the Oracle workforce alike, through many stages of each other’s lives.

Blanca Magallon

COOK, PALO ALTO NETWORKS

The eldest of six siblings from Michoacán, Mexico, Blanca’s culinary journey is rooted in family memories. “You’ll always have work, because everyone has to eat ,” her mom told her, advice that she carries with her to this day. A mother of three, Blanca’s grateful that the steady work schedule at Bon Appétit allowed her to be involved in her own children’s activities and present for their significant milestones. After almost 30 years, Blanca continues to inspire those around her with her commitment to culinary excellence and her ability to balance a fulfilling career with a rich family life.

Scotty Northrup

LEAD COOK, ST. OLAF COLLEGE

Making 40 gallons of soup daily, 120 gallons of both marinara and Alfredo sauce weekly — that’s Scotty’s current focus at St. Olaf, though he’s played so many roles over the years it’s hard to recount. He was recruited to join the team and stayed because the job fulfilled his needs to balance family life and engaging work. In the decades he’s been cooking at the college, he’s noticed how Bon Appétit has grown and expanded. “There are a lot more opportunities for people who want them,” he says. “I chose to prioritize my family over my career.”

Ernesto Munoz

LEAD COOK, TRANSPORTATION TECH COMPANY IN CHICAGO

Ernesto keeps a laminated copy of his first Bon Appétit paystub in his locker, a testament to the commitment and pride he feels for the company.

“I am proud that everything is made from scratch,” he says, “and the quality is excellent.” Ernesto is a positive, driving force on his team, bringing a wealth of knowledge, both culinary and of Bon Appétit’s culture. “When I came to this country, I started as a cook at a few different restaurants, but I was not a real cook until I started with Bon Appétit ,” he says.

Erica Peters-Grende

BOOKKEEPER, WHITMAN COLLEGE

Erica came to Bon Appétit at Whitman as an area local looking for a long-term job. She started as an office assistant and stayed, due to “feeling appreciated over the years and feeling like I was making a difference in the lives around me,” she says. Erica’s seen a lot in 30-plus years, including a brand-new dining facility, a hot air balloon landing 100 feet from her office, and countless “firsts” for Bon Appétit. “The passion for stewardship and sustainability makes this a truly remarkable company to work with,” she says.

Wanda Oliver

RETAIL SUPERVISOR, PARKER CAFÉ

Wanda is the thread that connects the past to the present at Parker, a Bon Appétit account of 28 years. Over 27 of those years, Wanda has seen five Parker CEOs transition through the company, while building connections and friendships with many employees and colleagues. “Not only do I love working with my teammates, but I love the people here at Parker. It’s especially fun to meet Parker employees from around the world,” she says. Her advice for satisfaction and longevity in a job? “Take it one day at a time.”

David Sansotta

GENERAL MANAGER, ST. MARY’S COLLEGE

At St. Mary’s College in rural Maryland, staffing can be a challenge, but David’s team “will do anything for him,” says District Manager Michael Corradino. It’s a testament to his practice of making a point to build relationships, something he emphasizes to newer hires. “Seek out mentorships,” he says. Another tip: “Stay adaptable and open to learning — embracing new challenges and feedback can help you grow.”

Eric Rasmussen

ASSISTANT

GENERAL MANAGER, CARLETON COLLEGE

“Eric is a role model for anyone within our hourly ranks who wants to grow within an organization,” says Regional Vice President Mark LaChance. Eric was an hourly receiving clerk at St. Olaf College when Bon Appétit took over the business in 1996. It was clear to the leadership that he had more to offer, so they started putting more on his plate right away. Over the years, Eric grew with the organization, moving up the ranks among three of our education accounts in Minnesota. “Feeling a sense of accomplishment and gratitude from clients and customers over the years has kept the passion for the industry alive and strong,” says Eric.

Mercedes Soto

CASHIER, THE GETTY CENTER

Mercedes came to Bon Appétit to help support her family. She worked in a number of roles before landing a cashier position, where she’s been for over two decades. She’s happy working here, connecting with a range of colleagues and visitors to The Getty. “I’ve learned so much,” she says. “Thank you, Bon Appétit for giving me the opportunity to continue working here and serving our staff and guests.”

Jorien Schulze

EXECUTIVE CHEF, BAY AREA TECH COMPANY

After spending years as a restaurant chef, Jorien was over it. “I felt like, I need to have a life.” The hours and work/life balance drew her to Bon Appétit, and today, she runs a café at one of our large technology accounts. Jorien loves the intimacy of running a small café with the support of a large company. “You just need to have the desire to cook great food , be open to everything, have a palate — and people will see you here,” she says. “The support has never stopped.”

Dannie Stanton GENERAL MANAGER, SOUTHERN CALIFORNIA TECHNOLOGY COMPANY

Marco Vargas

SOUS CHEF, WHITMAN COLLEGE

After two and a half decades working at Whitman, Marco has worked his way up from cafeteria cook to sous chef. In those years, “the major change I’ve witnessed is in myself,” he says. “Moving up within the company has helped me use the best of my skills and experience different environments.” Be patient, he advises. “Know that Bon Appétit may offer you opportunities to move up and be successful.”

Dannie has been with the company since he was 16, when he was hired as part of a youth program in East Palo Alto. He’s worked his way up the ranks in catering and operations in both education and B&I accounts. The last remaining from his youth cohort, Dannie says, “I stayed because of the support and passion of our CEO Fedele and his food and service philosophy.” His advice for others looking to grow? “Work hard

and be passionate about what we do.”

CATERING CHEF, SOUTHERN CALIFORNIA ENTERTAINMENT STUDIO

Angel came to Bon Appétit 30 years ago and quickly took to Bon Appétit’s Dream. “I stayed in this company because it provides me with job security, great people, and the philosophy to cook great , fresh food from scratch,” says Angel, who has been a valued team member at accounts that range from colleges to financial services to entertainment studios.

“Angel is a true representative of Bon Appétit,” says Estevan Bautista, Angel’s manager and colleague over the years. “He holds the line and ensures that all around him work the ‘BA way.’”

Corazon (Cory) Van Kempen

GENERAL MANAGER, KAISER PERMANENTE

Cory came for the benefits and stayed for the culture. “I’ve grown with the company,” she says. Her favorite part of an almost 30-year journey is seeing how Bon Appétit has leveraged our growth to create more opportunities for our people. “It brings me immense joy to see so many colleagues who have advanced in their careers alongside me. Many who started as hourly front-of-house staff or cooks are now managers, executive chefs, or operations/district managers. I’ve seen first-hand how we nurture our employees for future leadership roles.”

Angel Valerio

Chih (Gigi) Wu

SENIOR ACCOUNTANT, PATRICK HENRY COLLEGE

“A cornerstone of East Coast operations,” is what District Manager Yvonne Matteson calls her. Gigi started her career at Bon Appétit as a student worker at UPenn in 1998 (while learning English). On a work visa, she worked weekends in catering and eventually landed a role regionally, giving accounting support to a few accounts. She met her husband while working here and has been “meeting mentors and forging friendships for 25 years,” she says. “It truly feels like I am surrounded by family.” She wouldn’t change a thing about her path, she says. “Every bump encountered...allowed me to learn, self-reflect, and improve.”

Dream Living THE

MEET EIGHT EARLY- AND MID-CAREER PROFESSIONALS MAKING THEIR MARK WITH BON APPÉTIT.

FOR ALMOST 40 YEARS, BON APPÉTIT HAS ATTRACTED PEOPLE WHO BRING A SENSE OF PURPOSE TO THEIR WORK. THIS WAS TRUE IN THE EARLY DAYS, AND IT CONTINUES TO BE TRUE TODAY.

WHATEVER IT IS THAT DRAWS PEOPLE HERE — WELLNESS, SUSTAINABILITY, GREAT FOOD, FLEXIBILITY — IT MAKES FOR A WORKPLACE FULL OF PEOPLE WITH SHARED VALUES, LIVING THE DREAM, TOGETHER.

READ ON FOR A PEEK AT SOME OF OUR PEOPLE INFUSING BON APPÉTIT WITH TALENT, CREATIVITY, AND COMMITMENT TO OUR MISSION.

London Baker

REGIONAL WELLNESS MANAGER, NORTHERN CALIFORNIA

A health scare while working in restaurants forced a reckoning for London. He dove into the field of nutrition to better understand how food affects us. Making small “stealth health” tweaks to his food choices reversed some of his health issues, which showed him the power of nutrition and shifted the course of his career. He landed at Bon Appétit after searching for a role that would combine his love of food, cooking, nutrition, and helping others, and “I couldn’t be happier,” he says. It shows. “I wish we could clone London a hundred times over,” says Kari Menslage, regional director of activation.

Imari Broussard

DISTRICT CHEF, NORTHERN CALIFORNIA

“Imari possesses an innate ability to lead, ” says District Manager Carrie Pearl. Imari came to Bon Appétit with a readiness to be mentored and grow in the field. Her love of sourcing great products from small farms and businesses has now translated into enrolling those businesses into Farm to Fork and passing her enthusiasm along to her teams. Since joining Bon Appétit on an account’s salad bar station, she’s worked her way up to opening six accounts in the district.

“I’ve witnessed Imari breathe new life into large groups,” says Carrie.

“Teams that were struggling with morale quickly become revitalized with motivation, passion, and enthusiasm. She deserves every accolade we can give her.”

“For me, it’s about our people, a life journey that is filled with learning and educating every day.”

— Marc Marelich, regional director, Northwest

Adilen Gayosso

DIRECTOR OF OPERATIONS, ORACLE

Adi started with Bon Appétit as an hourly café supervisor, working her way up to Director of Operations for three locations on the Oracle campus. “I’ve stayed here because of the incredible support from my team,” she says. “I’ve had the privilege of working with mentors who guided me while allowing me to learn and work independently.”

What excites her about working at Bon Appétit? “Our people. Our people are the heart of this account . ”

Asha Harrison-Bastidas

BRAND ACTIVATION MANAGER, OREGON

Asha started at Bon Appétit as an introverted nightshift supervisor. In a short time, she’s grown into her current position that’s all about interacting with guests, clients, and support teams every day. “I love it! It’s all thanks to the guidance of some pretty amazing people who have made BA their home and are helping guide me to do the same,” she says. Asha also appreciates how creativity is encouraged at Bon Appétit. “Whether it’s a cashier decorating their kiosk or a chef dreaming up a menu unconstrained by standardized recipes, there's space for all of us to personalize the Bon Appétit experience, and I think that's beautiful.”

Shazad Khan

DIRECTOR OF CULINARY, UNIVERSITY OF PENNSYLVANIA

“I love to keep learning,” says Shazad, who came to Bon Appétit at Penn in 2023 after stints with other Compass sectors. Of his first foray into higher ed, he says, “It’s really satisfying to work alongside the students to teach them and guide them through their college experience while also having some fun together.” In his role overseeing all culinary operations across a complex account, “Chef Shazad has made an incredible impact at Bon Appétit in such a short time,” says Regional Vice President Paul Bulau.

“I love that everyone helps keep themselves and everyone else safe!”

— Zachary Lacey, assistant general manager, Crossroads Café

Alfonso Lopez

COOK, LC KITCHEN

Alfonso makes a mean birria taco, according to many guests at LC Kitchen who give adoring feedback on his great work at the Tex Mex station. He came to Bon Appétit in 2019 after being referred by his brother-in-law, who’d told him great things about working here. For his part, Alfonso loves that no day is the same other than the regular opportunity to demonstrate his passion for cooking to his guests. “Seeing people enjoy what I create every day helps give me a sense of purpose,” he says.

Sam Ng

SENIOR PROJECT MANAGER, MOUNTAIN VIEW TECHNOLOGY COMPANY

Sam describes landing at Bon Appétit as “opportunity with a dash of kismet.” He joined Bon Appétit as an Assistant General Manager in 2022, was promoted to General Manager after eight months, and was just recently promoted to his current position, which gives him the opportunity to support the greater region as opposed to one campus. “I've built amazing relationships with colleagues, feel appreciated by senior leadership, and grown overall as an operator, manager, and person,” says Sam.

Cassidy Schnell

COMMUNITY ENGAGEMENT MANAGER, COLORADO COLLEGE

Cassidy came to Bon Appétit after graduating from St. Olaf College, where she was the organizer of the student Environmental Coalition. Her club worked with Bon Appétit Fellows on different projects like Weigh the Waste and Farm to Fork tastings. The stars aligned when she started her job search and Bon Appétit was hiring in Colorado, a dream location for Cassidy. "Working in food systems is so exciting because I get a front row seat at seeing the moment students and community members learn something new about where their food comes from,” she says. “It’s a privilege to be part of it.”

DEPARTING SENIOR LEADERS SHARE THEIR PASSION FOR BON APPÉTIT

Of the many longtime Bon Appétit employees, these tenured leaders have brought the spirit and soul of Bon Appétit to life for their teams. They’ve instilled values that inspired us to think differently, helping to ensure that Bon Appétit’s unique style of food service would disrupt the industry. As they transition to retirement, their influence leaves a legacy for us all.

KEN DALE

DISTRICT MANAGER, NORTHWEST

STARTED IN 1999 AS THE GENERAL MANAGER AT INTEL RA1.

“When I started with Bon Appétit in 1999, part of our mission statement said, ‘We are willing to take risks, recognizing sometimes we will fail.’ That statement has since been softened a bit, but the spirit is still alive, especially when it comes to food!”

KEN’S WORDS OF WISDOM:

» Take calculated risks, be bold, and stretch the boundaries of what anyone thinks is possible.

» When (not if) you stumble, get up, brush it off, and fix it!

RANDY

DEMERS

REGIONAL VICE PRESIDENT

RANDY’S WORDS OF WISDOM:

RECRUITED BY CARY, MICHAEL, FEDELE, AND JOHN ENGSTROM IN 1995 TO MANAGE ONE ACCOUNT AND BUILD THE SOUTHEAST-MIDWEST REGION.

“The Bauccios wanted me to deliver on a Dream, and that challenge was the best opportunity imaginable. Within a year I was supervising multiple accounts and selling like a madman. Tip of the hat to John Engstrom and the early years of the East Coast/ Southeast-Midwest. Many names, much pride. I love Bon Appétit.”

» Always smartly press for opportunity to grow but remember — people are more important than things.

» Kindness is a choice.

» How you equip yourself often determines the opportunity that may present itself.

» Curiosity can drive process and provide clarity. Always ask questions striving to clarify expectations and understanding.

» Have a North Star. We created a credo — set of values to live by — for our team, and they are real — they are owned by all of us. Our “isms” built a strong culture that belongs to our region yet is also Bon Appétit.

CARY WHEELAND AND RANDY DEMERS

BRIDGEEN KEYS

DISTRICT MANAGER, NORTHERN CALIFORNIA

STARTED IN 2002 AS A GENERAL MANAGER AT CISCO SYSTEMS IN THE BAY AREA.

“When I joined Bon Appétit, I was looking for a company where I would want to stay until I retired. Little did I know that the 23 years would go by in a flash. Bon Appétit is by far the best food service company in the United States!”

BRIDGEEN’S WORDS OF WISDOM:

» You work for the best, so bring your best every day.

» Ser ve amazing food, deliver the best service that you can, and, most importantly, look after your team! This is the key to a successful account and building a great future for our company.

» The ethos of Bon Appétit is that we look after our people, and in return they work hard and help us build a great company. PLEASE continue this tradition.

BRIDGEEN KEYS WHEN SHE WAS GM AT CISCO SYSTEMS

BRIDGEEN JUST BEFORE HER RETIREMENT

JIM LACHANCE

EXECUTIVE CHEF, BON APPÉTIT AT MASSACHUSETTS INSTITUTE OF TECHNOLOGY (MIT)

STARTED IN 2003 AS EXECUTIVE CHEF AT EMMANUEL COLLEGE.

“Being the Executive Chef for the past 20 years has been the most fulfilling time of my life. Over the years, we’ve faced many changes, but our commitment to great food has always stayed strong. Cooking is my passion, and that’s why I joined Bon Appétit. I feel incredibly grateful and proud of what we’ve achieved together. As I look forward to my last day later this year, I want to thank you all for the wonderful experiences we’ve shared.”

JIM’S WORDS OF WISDOM:

» Focus on what matters. Keep our mission of making excellent food at the center of everything you do.

» Take care of yourself. Make time for your family and personal interests. I've realized how important these moments are.

» Value your team. Treat your coworkers with respect and kindness. They are the key to our success and have become like family to me.

» Manage stress thoughtfully. When things get tough, pause and think before reacting. This helps keep a positive work environment.

JIM LACHANCE AT AN EARTH DAY CELEBRATION AT EMERSON COLLEGE

MOHSENZADEGAN

RESIDENT DISTRICT MANAGER, BON APPÉTIT AT UNIVERSITY OF THE PACIFIC

STARTED

IN

1991 AS A GENERAL MANAGER FOR BON APPÉTIT AT TANDEM COMPUTERS IN CUPERTINO, CA.

SIA’S WORDS OF WISDOM:

» If you love what you do...time goes by fast. I didn’t pay attention to the fact that it has been 33 years.

» There are a lot of challenges and rewards on a daily basis. I feel happy knowing I have mentored many managers, and they have moved up and on.

» The biggest challenges are learning what the client needs, as well as Bon Appétit, and finding a balance!

“The chance for advancement. The many locations available for transfer not only provide flexibility but also ensure that I always have a place to call home, no matter where my journey takes me.”

— Debbie Gordon, breakroom manager, Palo Alto Networks

CINDY STEPHENSON

JOINED BON APPÉTIT IN 1995 AS A MULTI-UNIT BOOKKEEPER AT APPLIED MATERIALS.

“I left that job roughly three years in, returning in 2007 as the controller at a tech company in Mountain View. Over the years I’ve held roles in internal audit as well as regional controller for Northern California.”

CINDY’S WORDS OF WISDOM:

» Listen more, talk less. Take the time to read the room rather than preparing your argument.

» The only dumb question is one that isn’t asked. If you have a question, someone else probably has the same question. Give it a voice.

» Our product is trust. In finance we don’t sell financials. Through establishing good practices, we establish trust with our teams and our clients.

“I am passionate about enhancing the guest experience. I love telling our story about our initiatives, local partners, and through the incredible food we serve. I feel honored to work with such talented team members, and to represent our Bon Appétit voice and brand!”

— Jessie Gentz, regional director of activation, Central region

CINDY STEPHENSON

CARY WHEELAND

SENIOR VICE PRESIDENT

STARTED IN 1988 AS A DISTRICT MANAGER WORKING THE GRAVEYARD SHIFT AT BANK OF AMERICA DATA CENTER IN LOS ANGELES.

“From the start, powered by Fedele’s Dream and a sincere commitment to people, Bon Appétit has had the distinct advantage of being a company that our competitors seek to emulate. Fedele and Michael have always encouraged and empowered staff members to make decisions locally, and with that, the company has grown exponentially, year after year. It’s been an honor to work for Bon Appétit and be part of something very special.”

CARY’S WORDS OF WISDOM:

» Recognize at a very base level that true hospitality is our business, and be persistent in showing a commitment to hospitality with every breath (picking up napkins on the floor or making sure the dish return is always SPOTLESS, for instance).

» Say thank you and offer encouragement, often.

» Make friends and get to know people across the company.

» Take care of your body, eat right, and exercise (health is wealth!).

CARY WHEELAND (R) WITH HIS WIFE, DEB, THEN

CARY (R) AND DEB, NOW

Say Hello to

Bon Appétit’s New Orientation

is Revamped and Rewarding

Program

BY PAULA NIELSEN, DIRECTOR OF CREATIVE SERVICES, EMPLOYEE EXPERIENCE

AT BON APPÉTIT, WE’RE ALWAYS WORKING TO CREATE THE BEST EXPERIENCES FOR OUR GUESTS AND CLIENTS, AND THE FIRST STEP IN DOING THAT IS ENSURING THAT OUR EMPLOYEES FEEL BOTH EMPOWERED AND INSPIRED WHEN THEY BEGIN WORKING WITH US. THAT’S WHY THE EMPLOYEE EXPERIENCE TEAM AND I CREATED CIAO!, BON APPÉTIT’S UPDATED ORIENTATION PROGRAM, WHICH IS DESIGNED TO REFLECT THE CHANGING NATURE OF OUR WORKFORCE.

CIAO! speaks to the diverse perspectives, experiences, and learning styles that our employees bring to the table through an interactive program that is a bright and engaging feast for the senses. By conveying critical job-related information in entertaining ways, our new employees have their first truly immersive Bon Appétit experience. After all, why shouldn’t our employee orientation be both informative and fun?

DIRECTOR OF CREATIVE SERVICES, EMPLOYEE EXPERIENCE PAULA NIELSEN WELCOMES FOLKS TO ORIENTATION

Less is More

In the process of creating CIAO!, I engaged with thought leaders across departments to identify messaging priorities and address common pain points. A key realization was that overwhelming employees with information can be just as ineffective as providing too little.

This information overload led to employees missing critical updates, such as benefit enrollment deadlines, 401k information, essential safety training, account-specific policies, and other vital communications. Long, static training sessions further compounded the issue, failing to provide employees with the best opportunity to absorb and retain the information they needed to successfully begin their journey with us.

Now, new team members are treated to a vibrant, employee-centered program through which we deliver key content around safety, benefits, company culture, and hospitality. We punctuate safety presentations with music, humor, and videos. HR and benefits pair well with snack and dance breaks — little amuse-bouches, if you will. We encourage our new employees to take selfies with our custom branded frames and share them with friends, since often we attract new talent through word of mouth.

A BIT OF BA SWAG

COOK JAMILETH BLANDON (L), AND FRONT OF HOUSE ATTENDANT MARI HERNANDEZ, AT ORIENTATION

GETTING INTO THE CIAO! SPIRIT AT EBAY

Customized, Like Everything at Bon Appétit

Like any great event, our new orientation program is custom-built for each team. First, we host a planning meeting with on-site managers, regional leadership, and HR partners. Investing in our employees starts from day one, so we treat them to gifts like useful branded backpacks and notebooks and — perhaps most importantly — we invite them to join us for a family meal. What could be more Bon Appétit than that?

CIAO! is hosted by trained “orienteers” who work in partnership with regional leadership, HR partners, and safety and wellness champions. This armada of support ensures that our managers can focus on the many details of a successful opening or re-launch, while we ensure a successful first day for their new employees.

“It is all about these amazing people I get to work with!”

— Robert Bowman, catering manager, Macalester College

Crucially, CIAO! sets a positive and inclusive tone. By the end of their CIAO! experience, new employees understand that working at Bon Appétit is more than just a paycheck. They’re wanted and welcomed, and many opportunities await them in their careers with us.

Anecdotally, we find that employees who have done the CIAO! program feel inspired and empowered to deliver the Bon Appétit experience from day one. Now that’s something to say ciao to!

My team and I look forward to saving a seat at the table for many new team members in the coming year.

CIAO! is currently available for hourly team members, a version of the program for salaried team members is coming soon.

FIRED UP AND READY TO GO AT ROBLOX

S-A-F-E-T-Y

BY KATIE COLLINS, VICE PRESIDENT OF HUMAN RESOURCES

GETTING TO OF OUR PEOPLE

tHe HeArT

Since our founding, Bon Appétit has strived to build an inclusive culture in which our people feel like they belong, and where their unique backgrounds, talents, skills, and abilities are valued. Our human resources team works with our managers to ensure that opportunities for employment, training, and resources are available to all associates (and potential ones) so that we can continue to build and maintain a diverse, equitable, and inclusive workplace culture.

However, the pandemic shutdown and social unrest of 2020 forced us to reflect more deeply and accelerate our progress in creating a more equitable and inclusive work environment.

As a company, we launched a journey to raise awareness about the biases that may be unintentionally entrenched in our corporate systems and moved to disrupt that bias. Through a companywide survey, we took the pulse of how our people were feeling in that unsteady time, and what they were looking for from Bon Appétit as an employer. And we formed a Diversity and Inclusion Action Council (DIAC), which helped us identify areas of focus and exploration in a critical moment.

We knew that a big step toward uprooting unconscious bias was to raise awareness about how it appears in the workplace and share tools to minimize any adverse impacts. Our Chief Administrative Officer began to distribute a monthly newsletter exploring the topic of unconscious bias. We also shared a toolkit with our managers to review and use during the annual performance appraisal process.

As we became more aware of how unconscious bias impacts the workplace, we turned our focus to how we hire and promote. We’ve been thinking critically about the qualifications for our roles to avoid excluding candidates who could be successful with different education, skills, and experiences.

Examples include questioning whether a four-year college degree, or certain industry experience, is really required for success in a role, or if some skills and experiences can be equally successful and provide a different perspective. We are updating the job descriptions for our most common positions to note these changes.

Our most recent engagement survey told us loud and clear that our associates want to advance their careers with us. We launched the Leadership Certification Training series companywide to prepare our promotable hourly associates for advancement opportunities. It is helping us expand our management teams in a way that reflects the diversity of our frontline staff and the communities where we work.

More recently we launched the Essential Management Skills training series to help our early career managers become successful leaders, and we have created career ladders for culinary and operations roles to help our associates better understand potential career pathways within the company.

Our frontline performance appraisal form has been streamlined for 2024 to contribute to more meaningful performance and career conversations. It can now be done online, which lets us monitor completion and use the information in our data analytics platform and in talent review conversations.

Our DIAC launched a mentoring program for salaried associates in 2024 and is working on activities that support our Fair Treatment policy and improve people skills, delivered through Bon Appétit’s Win ’em Over With Service (WOWS) hospitality training program. The DIAC is also launching a language learning option in 2025 to improve communication and inclusion in the workplace. We hope that language learning opportunities, especially English as a Second Language (ESL), will support career advancement for a larger number of our associates as well.

Our most recent engagement survey also told us our people wanted to know more about what’s happening companywide. We launched the Nudge app — an internal social media channel — and multiple postings a day share important messages and encourage our associates to share photos of people, events, and (of course) food where they work. The response to Nudge has been remarkable. When people feel they can share their whole selves in the workplace, it fosters a sense of belonging and connection that strengthens us as a whole.

We’re also using new, powerful analytics tools to measure and monitor our efforts, so we can invest in the activities that we know are having the most impact. These tools and initiatives all add up to a responsive workplace, built to increase equity and ensure a bright future for more of our associates. Thank you all for being on the journey with us.

Shoulder Season Secrets:

FOUR CHEFS SHARE THEIR ELC INSPIRATION

BY PETER TODARO

LAST FALL, BON APPÉTIT TEAMS ACROSS THE COUNTRY CELEBRATED THE 20TH ANNIVERSARY OF OUR SIGNATURE LOCAL SOURCING EVENT, EAT LOCAL CHALLENGE (ELC). HELD AT THE END OF SEPTEMBER, IT’S A LIMINAL TIME WHEN THE LAST OF THE INGREDIENTS FROM THE LONG, SUNNY SUMMER SEASON AND THE FIRST OF THE HEARTY FALL PRODUCE COME TOGETHER. THIS “SHOULDER SEASON” PRODUCE OFFERS OUR CULINARIANS THE OPPORTUNITY TO GET CREATIVE WITH PRESERVATION AND PREPARATION METHODS, LAYERING THE JUICY FLAVORS OF SUMMER WITH THE EARTHINESS OF FALL. WE CHECKED IN WITH FOUR BON APPÉTIT CULINARIANS TO LEARN HOW THEY APPROACHED THIS YEAR’S BOUNTY OF SHOULDER SEASON PRODUCE DURING ELC AND BEYOND.

GENERAL MANAGER DAVE SMIGO

CORNELL COLLEGE

At the end of every growing season, General Manager Dave Smigo and his team at Cornell College in Mount Vernon, IA, ask themselves: “What do we do with all of this produce?” While the annual ELC and their weekly menus represent a steady outlet, they’ve ramped up their pickling program to both prevent food waste and support local farmers. The team pickles watermelon rinds, red onions, daikon radishes, kohlrabi, and much more, adding a crunchy selection of toppings to the college’s salad bar.

Dave’s advice: Pour hot brine over vegetables for quick pickles or allow them to ferment for deeper flavors.

For this year’s ELC, the team’s breakfast menu included a farmer’s frittata with local eggs, bacon, cheddar, and seasonal vegetables, while lunch featured a maple-glazed pork loin with brown butter and apple-onion chutney. Of course, the team’s selection of pickled produce graced many students’ plates alongside their all-local meals. “Eat Local Challenge is always such a celebratory, quintessentially Bon Appétit day,” says David. “The students loved interacting with the farmers and shaking the hands of the people who produced their food.”

Eat Local Challenge is always such a celebratory, quintessentially Bon Appétit day.

EXECUTIVE CHEF NIMAL AMARASINGHE

WHITMAN COLLEGE

At Whitman College, Executive Chef Nimal Amarasinghe showcases the breadth of his region’s fall harvest and the depth of his team’s extensive relationships with local farmers and artisans. “At this time of the season, I let the produce shine,” says Nimal. “I write the menu in reverse, seeing what ingredients are available first, then deciding on what dishes we’ll prepare.” During ELC, the team created two standout, all-local shepherd’s pies: one made with beef, carrots, and creamy yellow and purple potatoes, and another vegan version with lentils, beans, and tomatoes.

Another highlight from Nimal’s seasonal repertoire, and a favorite amongst students, is his house-made kimchi. Napa cabbage is salted, rinsed, and coated in a flavorful paste of garlic, ginger, gochugaru (Korean chili flakes), and fish sauce before fermenting into tangy kimchi. Nimal often uses the kimchi to prepare fried rice, with gochujang and sesame oil for a quick, savory meal.

DIRECTOR OF CULINARY AKEISHA HAYDE

MASSACHUSETTS INSTITUTE OF TECHNOLOGY (MIT)

At this time of the season, I let the produce shine.

At MIT, Director of Culinary Akeisha Hayde and her team took advantage of New England’s abundant shoulder season harvest to offer robust ELC menus across campus, featuring dishes like local oven-roasted seabass and a turnip, radish, and tomato salad.

Beyond featuring root vegetables and tomatoes in MIT’s dining halls, Akeisha enjoys using New England’s winter squash harvest to highlight her Trinidadian heritage with pumpkin choka, a comforting dish perfect for fall. She sautés onions, pimento, Scotch bonnet peppers, and garlic in coconut oil before stirring in diced raw pumpkin and mashing the mixture until smooth. Akeisha serves the choka with sada, a traditional Trinidadian flatbread, for a Caribbean-inspired autumn treat.

EXECUTIVE CHEF JAMES MOODY

LEWIS AND CLARK COLLEGE

For ELC at Lewis and Clark College in Portland, OR, Executive Chef James Moody served up peach-glazed chicken thighs with Willamette Valley quinoa, sautéed squash, and a house-made panzanella salad with local flour, tomatoes, and basil. “Eat Local Challenge is always a chance for us chefs to take locally sourced ingredients and give them their shine,” says James. “It inspires us to showcase our culinary prowess and the bounty of the Pacific Northwest.”

When James isn’t cooking for a crowd, he enjoys taking advantage of local eggplant at this time of year to make a dish that hits close to home. Drawing inspiration from his childhood in East Orange, New Jersey, James prepares eggplant Parmesan grinders, salting and pressing slices of eggplant to reduce bitterness before dredging and frying the discs, then topping with marinara and mozzarella cheese before baking and assembling the grinders on a toasted roll with sautéed hot peppers and grated Parmesan.

ELC is always a chance for us chefs to take locally sourced ingredients and give them their shine.

EXECUTIVE CHEF JAMES MOODY IN THE KITCHEN AT LEWIS AND CLARK COLLEGE

EXECUTIVE CHEF NIMAL AMARASINGHE WITH HIS KIMCHI FRIED RICE AT WHITMAN COLLEGE

A Day in the Life

Our operators’ days are busy and full, but no two are the same. Here’s a snapshot of how different Bon Appétiters around the country — in education, business & industry, specialty, and merchandising — get it done in a day, at work and beyond.

Ana Rodas

Operations Supervisor, Snap San Diego

What gets you out of bed in the morning?

I’m a single mom, and the number one motivation to get me out of bed is my daughter. I want to provide for her in a way that she can be able to accomplish her goals.

Describe the first part of your workday. What’s the first thing you do when you get into work?

But first coffee. LOL I need to have some caffeine to be productive.

What are your priorities for the day?

There are a lot of priorities, but the main ones are: making sure all menus and PIDs are printed for lunch service and the labels for the grab and go are ready before lunch service. Timesheets, payroll, schedules, email. I work on the line, I help to expedite, I help to serve, I help to restock.

If this part of the day had an anthem, what would it be?

“Don’t Worry Be Happy” by Bobby McFerrin!

Ana Rodas with her daughter

“Bon

— Samantha Reyes,

Appétit Management Company feels like home because it embodies a blend of camaraderie, mentorship, and professional development that is rare and invaluable. This is a place where I can thrive and make a positive impact, and for that, I am deeply grateful.”

general manager, Palo Alto Networks

But firstcoffee.

What’s going on in the afternoon?

I do have to finish the dinner menus, so I check with the cooks for any changes and (if there are no changes) print menus.

What keeps you going at this time of day?

It is almost time to go home and spend time with my daughter.

What’s a task you always procrastinate on in the afternoon?

Looking for people to do timesheet correction forms.

What’s your favorite way to unwind?

I love to go hiking or to the park where I can connect with nature or sit down and watch a movie or series with a cup of wine.

What do you wish you had more time for (not necessarily work-related)?

Time for myself.

“Our people are MY people: shared passions, shared goals, shared commitments!”

— Michelle Kirkwold, district manager, Central region

Sari Frank

Executive

Chef Ford Foundation, New York City

Describe your morning. What’s your routine?

I get to work by 7 a.m. so I keep the morning routine pretty light and easy. Snooze a couple times and try to get up without waking up my partner. I take a few minutes to catch up on the news and try to complete the day’s Wordle. Then I head to the train.

What would you describe as your ideal breakfast? How is that different from the breakfast you actually eat?

I have never really been much of a breakfast person but my ideal always involves cream cheese, lox, and carbs. More realistically my breakfast ends up being spoonfuls of many random dishes throughout the kitchen, most of which are not typically eaten by people before 9 A.M.

Describe the first part of your workday. What’s the first thing you do when you get into work? How do things unfold from there?

After saying good morning to everyone, I immediately go for the coffee machine. Then I do check-ins with the sous chefs and see where we are at for the day, where we’re feeling good about prep, or where we might be feeling nervous or under time constraint. This is usually the time of day when we make a game plan if we need to make any last-minute menu changes and figure out who might need extra support.

What are your priorities for the day?

We don’t have an official pastry chef here so I have de facto taken on the role. After checking in with everyone and all of the deliveries I focus on what desserts have to be completed for the day.

Executive Chef Sari Frank at the Ford Foundation

I like to be on my feet and moving around.

If this part of the day had an anthem, what would it be?

The anthem would be a song about drinking caffeine and staying organized if I were to make one up. But if choosing a song that already exists it would be “Touch of Grey” by The Grateful Dead. An upbeat anthem to get you going but also remind you not to get too comfortable.

What’s a task you always procrastinate on in the afternoon?

Computer admin! I like to be on my feet and moving around.

What do you listen to on your way home from work?

We listen to music all day in the kitchen so on my way home I always listen to a podcast. There are many on the list but often it is a news synopsis, a comedy podcast, or something true crime.

If you could invite any three people over for dinner, who would they be?

Very tough question. Probably Jerry Garcia, Trey Anastasio, and also Alice Waters. What do you wish you had more time for (not necessarily work-related)?

I wish I had time to reorganize the walk ins and dry storage every day! I am a bit particular.

Pina Boatwright

Senior Wellness Coordinator MIT, Cambridge, MA

What’s on your mind when you’re getting ready for work?

I’m a super extrovert and a people person. I’m thinking of the shenanigans that await me on campus, the humor I will find in my day as I interact with staff and students, and I’m usually thinking I can’t wait to go see my coworkers.

What do you try NOT to do in the morning?

I try to never miss calling my mom on my commute to work — on my bike or in the car. I try to check in with her daily. She likes early morning phone calls.

Describe the first part of your workday. What’s the first thing you do when you get into work?

I look at my daily checklist — what do I want to accomplish today? I focus first, get my game plan, and then nourish my body. I’ll meet with students at the six different residential houses on campus I help manage, plus our retail space. My priorities are to make an impact, complete my daily to-do list, and have fun at work.

Pina Boatwright in action at MIT

I love to eat with my children.

What’s your current favorite project?

I manage many projects and love project management and timelines. I’m currently geeking out on learning how to effectively use Google forms to help digitize our compliance and quality assurance with using recipes and menu adherence across campus. I’m excited to get to a place where we can have real-time data to understand our compliance rate and key performance indicators. It doesn’t sound exciting, but it really is. I can’t wait to roll this out with my team.

What’s for dinner, and with whom?

My two teenagers are both super foodies, and I love to spoil them with their favorite meals. I love to eat with my children. I tested out a camping recipe by cooking a spicy Caribbean chicken stew in a hollowed-out watermelon on the open fire — it was delicious and so fun.

What do you wish you had more time for?

Sometimes it would be amazing to sleep in on the weekends.

“I made my dreams come true and created the baking department from scratch at Amazon.”

— Brenna Frisbie, assistant general manager, Whitman College

Ellen McGhee

Director of Merchandising

What gets you out of bed in the morning?

LOL my dogs. Mornings start with a cup of coffee ALWAYS! And then I take my Lab Lucy for on average a 3-mile walk, bring her back and take my little dog Archie for just a quick mile as that’s about all he can do, especially in the heat of Florida. When I’m on the road, COFFEE, shower, and head out the door to the account, with a stop at Starbucks for more coffee.

What would you describe as your ideal breakfast? How is that different from the breakfast you actually eat?

At home, perfect breakfast will always be enjoying my husband’s buttermilk pancakes, actual breakfast coffee, and plain yogurt with honey. When I’m on the road, which is most of the time, I usually will eat when I get to whichever account I am working at that day.

What’s

on your mind when you’re getting ready for work?

On the road: thinking about the tasks and meetings ahead for the day – is it a café refresh, a teaching moment to help reinforce our company standards, could be assisting with a catering? — every day is different.

What do you try NOT to do in the morning?

I always like to give myself enough time to get ready, so I don’t start the day feeling rushed and stressed. I also do my best to keep good thoughts in my mind to set a good tone for the rest of my day.

Ellen McGhee maintaining our brand standards

Classic rock, real loud.

What’s the first thing you do when you get into work? How do things unfold from there?

My workdays do not follow the norm, being that I spend more time on the road than at home and every project is unique, I could be planning to work on setting up new smallwares, but suddenly the account is in the weeds and I’m running food, serving on the line, doing whatever needs to be done.

What keeps you going in the second half of the day?

More coffee!

What’s a task you always procrastinate on in the afternoon?

When I’m on the road: shopping if the account needs anything additional.

What do you listen to on your way home from work?

Classic rock, real loud.

If you could invite any three people over for dinner, who would they be?

There are only two people I would want to have over for dinner — my parents, both have been gone for many years now, I would love to show them around my home, introduce them to my dogs, and share one last meal with them.

What’s something that’s always on your bedside table?

My little sound machine – it drowns out all the noise.

Did you accomplish everything you set out to accomplish today?

Every day I do my best, but it never fails as soon as I stop for the day. One more email comes through.

N U D G E

WORK FRIENDS FOR THE WIN!

IF you’re on Nudge, you know how fun it is to sneak a peek at what colleagues are cooking up. One recent Spark session, we focused on work pals. From late-night catering gigs to team retreats, work is better with friends. Your fellow Bon Appétiters know how true this can be!

“When taking a colleague out to dinner to celebrate their transfer to a new city, the server asked us if we were a family! We answered, ‘Yes, a work family!’ Love that our fondness and respect for each other shines through in any situation!” — Beth Schartner, HR business partner, Central region From L to R: Michelle Kirkwold, regional manager; Katie McKenna, regional district manager; Beth; Mark LaChance, regional vice president; Nikki Debardlebon, regional talent acquisition specialist; Susan Davis, general manager, Best Buy; Jessie Gentz, regional director of activation; Tracy Haraldson, general manager, Medtronic; and Alyssa Renquist, district controller

“I just started with BA, and I am grateful for the leadership and friendship of these lovely ladies: Samantha Reyes (L) and Marisa Ibarra (R).” — Emily Jones (center), catering director, Palo Alto Networks

“Louisville adventures with co-workers!” — Sean Lewis, senior marketing manager, University of Pennsylvania (center), with Sarah Goff (R), Penn wellness manager, and Kristin Cummings, associate director of marketing communications, Penn Residential (R)

“20 years of working with each other every day. Started our journey at Maggiano’s, then BA at n vidia, BA at Palo Alto n etworks. As of 6 months ago my dear amiga Lorena is now at BA at [a leading AI company].” — Debbie Gordon (R), breakroom manager, Palo Alto Networks, with Lorena Amezcua (L), café manager, leading AI company

“Explored the Great Sand Dunes n ational Park this weekend with Marina Fella!!!” — Cassidy Schnell (R), community engagement manager, with Marina Fella, senior wellness coordinator, both from Colorado College

“Work together -> Moms together -> Friends forever.”

— Allison Vanderburg (L), marketing manager, Emory University, with Heather Mattingly (center), senior marketing manager, Savannah College of Art and Design (SCAD); and Megan Foye (R), operations manager, SCAD

“Treated my Sous Chef David Loper (L), who has become such a great friend, to a Green Bay Packers game!” — Sarah Colby (R), executive chef, Beloit College

to

Certification

“Managers’ study hour!”

— Dylan Johnson (center), director of operations, St. Olaf College, with Tracy Haraldson (L), general manager, Medtronic; and Susan Davis (R), general manager, Best Buy

“Image and Style love!! Hug your activation folks!!” — Marc Marelich, regional director, Pacific Northwest. In photo: Asha Harrison-Bastidas (L) and Kristin White (R), both brand activation managers, Northwest

“Overjoyed to have celebrated a teammate’s wedding day with colleagues turned friends.”

— Thomas Chao, assistant general manager, Gates Foundation. From L to R: Thomas; Tammy Pham, director of dining services, Eurest at Amazon; Summer Hinshaw, district manager, Eurest at Amazon; and Christy Lee, associate controller, Eurest at Amazon

“Work friends from all the years and all the accounts coming together to celebrate birthdays and support openings! Teamwork makes the dream work!” — Kari Menslage, regional director of activation. Front row from L to R: Julie Bedard, brand activation manager; Vanessa Hernandez, café manager, Bay Area tech company; Simona Mitroi, regional catering director; Esther Cowles, assistant catering manager, SCU; Crystal Chun-Wong, district manager; Allison Green, senior wellness coordinator, Pepperdine; and Anna Ngo, director of dining services, SCU. Back row from L to R: Michael Minshull, resident district manager; Kari; Bob Lubecky, regional director; Michael Brinkmann, senior executive chef, Santa Clara University (SCU); and Richard Uribe, brand activation manager.

“Our Aurora MT v team have been building this amazing team for 4 years, and it’s always a blast working together.” — Stephanie Gomez-Aguirre, general manager, Aurora. Front row from L to R: Francis Tiga, chef; Carlos Ledesma, pizza cook; Anai Alvarado-Quinonez, prep cook; Maria Perez, dishwasher; Marisol Aispuro-Quintero, prep cook; and Sara Hoyos-Avelino, front of house supervisor. Back row from L to R: Sandra Esparza, cook; Carolina Gomez, front of house attendant; Aracely Perez-Morales, lead cook; Ziclali Perez, cold prep cook; and Victoria Alejandre, breakroom attendant; all from Aurora

“Shoutout

4/5 of the Leadership

Training Summer 2023 graduates!” — Shavon Dawson, sous chef, Emory University. From L to R: Malia Laron, pastry sous chef; Yaschica Clark, café manager; Shavon; Crystal Wynn, cook; all from Emory.

How to Make a People Profile Pop

TRINE UNIVERSITY

Tip #1: Focus on taking an authentic photograph.

YOU DON’T NEED TO BE A PROFESSIONAL PHOTOGRAPHER TO MAKE YOUR EMPLOYEES SHINE ON YOUR INSTAGRAM FEED. MORE AND MORE, PEOPLE WANT BRANDS ON SOCIAL MEDIA TO BE AUTHENTIC AND RELATABLE. TAKE A PAGE FROM THE PLAYBOOK OF THESE BON APPÉTIT ACCOUNTS AND MAKE YOUR NEXT PEOPLE PROFILE ON SOCIAL MEDIA — WHETHER A VIDEO OR A STANDALONE IMAGE — STAND OUT AND DRIVE ENGAGEMENT!

A smiling face will catch followers’ attention.

Don’t forget to talk about what your team member does for guests!

When photographing someone on your team, give them an activity to help them feel more comfortable and showcase authenticity.

Always make sure you have permission to photograph and post about your employee.

ST. EDWARD’S UNIVERSITY

Tip #3: Highlight your student employees to show appreciation (and gain more traction from students who might not be following you yet).

UNION COLLEGE

Tip #2: Make sure the caption is descriptive and helpful.

Create an eye-catching first sentence to grab followers’ attention.

Tag the student employee in your caption (if they give you permission!) to increase engagement with other students.

Share a carousel of images: Start with a smiling face and follow up with other images of them interacting with guests. Ultimately, focus on authentic images.

anything from a quote to an explanation of their favorite dish.

CHEF OF THE YEAR

OUR 2024 CHEF OF THE YEAR, JEFF THURSTON, has been working in restaurants since he was a teenager. While the first restaurant gig functioned primarily as a way to finance his bicycle hobby, it didn’t take long for the energy of restaurants to grab hold of Jeff. Over 30 years later, he still thrives off the action in the back of the house and the buzz of guests in the front.

Over the years, he’s honed both people and culinary skills, with a resume that’s taken him across the continent and up and down the West Coast running restaurants of all sizes and styles. “I’ve aspired to learn what I could learn and become the top cheese in the kitchen. I worked a long time getting there.”

At The Huntington Library, Art Museum, and Botanical Gardens in San Marino, CA, Jeff oversees a team of 150 and an operation that includes a four-station café, a Chinese restaurant, and the newly renovated and re-opened Rose Garden Tea Room.

“I believe Jeff’s culinary leadership at The Huntington has been crucial to producing one of the best food programs in the Southern California specialty market,” says Michael Venckus, regional vice president in California. Jeff spends long days there, striving to maintain a work environment where staff not only feel empowered to make decisions and solve problems, but where the energy and vibes are on point, he says. “We spend the majority of our days together,” says Jeff. “To have a positive, upbeat atmosphere is so important.”

“ My coworkers, the family atmosphere, people, and the overall company beliefs.”

— Jeff Casey, senior cook, Target

“I appreciate the freedom to teach and create opportunities for those who are often overlooked. Bon Appétit is so much more than an employer!”

— Susan Davis, general manager, Best Buy