Bravo Winter 2026 | The Hospitality Issue

WINTER 2026

THE SEMI-ANNUAL MAGAZINE OF BON APPÉTIT MANAGEMENT COMPANY

18 INCLUSION IN EVERY CUP 24 A WARM WELCOME FOR ALL 28 THIS IS WHAT HOSPITALITY LOOKS LIKE

From Fedele

When we extend the same care and respect to our coworkers that we show our guests, we strengthen the foundation that makes everything else possible.

DEAR TEAM, AT BON APPÉTIT, WE TALK A LOT ABOUT HOSPITALITY, AND WHAT IT MEANS TO CREATE SPACES WHERE PEOPLE FEEL NOURISHED, CARED FOR, AND WELCOME. IT’S EASY TO THINK OF HOSPITALITY AS SOMETHING THAT HAPPENS ACROSS THE COUNTER OR THE COFFEE BAR, BUT IT BEGINS LONG BEFORE THAT. IT STARTS WITH OUR TEAMS, AND HOW WE SHOW UP FOR ONE ANOTHER EVERY DAY. This issue of Bravo takes a deep dive into the moments, large and small, that comprise our culture of hospitality. You’ll find stories about chefs, managers, and team members who make guests feel seen and valued through small, thoughtful gestures. But you’ll also see hospitality at work behind the scenes — in the ways we support our colleagues, create opportunities for growth, and make space for everyone’s voice.

When we extend the same care and respect to our coworkers that we show our guests, we strengthen the foundation that makes everything else possible. We create workplaces where creativity thrives, where people feel safe to share ideas, and where everyone knows their contribution matters. This is where inclusion and hospitality meet — and as we’re learning, it’s an impactful way to work.

Offering hospitality among our teams and guests goes beyond the mere transaction of service.

It’s about noticing what others may need, and meeting that need with care. Whether that’s writing motivational notes on guests’ coffee cups (see page 28) or encouraging a teammate during a busy service, these acts of noticing are powerful moments that build a sense of belonging for the communities we work in and serve.

Building that kind of culture takes intention, and you’ll read about that intention in the story of building the Benvenuti program (page 24). And whether teams are finding original ways to surprise and delight guests (page 16) or using data analysis to better anticipate guests’ needs (page 36), Bon Appétiters are proving adept at finding many ways to act with intention and extend care to those around us.

Thank you for continuing to bring hospitality to life — for our guests, our partners, and one another. Every day in our cafés and kitchens, you set the table for amazing and memorable experiences that feel as great as they taste.

With gratitude, Fedele

COLUMNS OPENINGS NEWS ROUNDUP INCLUSION COMMUNITY

IN THIS ISSUE

WINTER 2026

TECHNOLOGY FOOD & COOKING GET SOCIAL FUN & GAMES BACK PAGE

01 FROM FEDELE — Fedele Bauccio

22 DEEPENING THE CULTURE OF CARE AT BON APPÉTIT — Carrie Buckley

04 COME IN, WE’RE OPEN!

Welcoming the season with a new set of openings and remodels

08 FROM THE FIELD

Inspiration from your fellow Bon Appétiters

18 INCLUSION IN EVERY CUP

57 BE THE ALLY SERIES PLEDGE

14 BUILDING BELONGING

42 WORDS OF WISDOM

48 DAY IN THE LIFE

52 COMPASS NIGHT OF STARS

16 SURPRISE AND DELIGHT

20 MENUS FOR ALL

24 A WARM WELCOME FOR ALL

28 THIS IS WHAT HOSPITALITY LOOKS LIKE

Shared traditions, diverse suppliers

How we activate our communities to strengthen campus and workplace culture

Bon Appétiters get creative

We’re building a community of allies who support a culture of equity, inclusion, and belonging

Where inclusion and hospitality meet

Hospitality edition

Building our hospitality culture with Benvenuti

36 READING THE ROOM, DIGITALLY

38 PRODUCE PRINCIPLES

The Eat Local Challenge edition

44 KUDOS!

To team members who have gone above and beyond

46 SOCIAL TOP 3

Weaving hospitality into your social media

54 A VERY BON APPÉTIT CROSSWORD

We are so excited to share our very first crossword puzzle!

56 BAKING CONTEST

Congratulations to our Sweet & Savory Baking Contest winners!

Congratulations to the 2025 winners!

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VIEW FROM THE NEW DAYBREAK CAFÉ’S ROOFTOP PATIO AT CLAREMONT MCKENNA COLLEGE

Come In, We’re Open!

BY CHLOE OBOLENSKY

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s winter starts to thaw, our spaces are undergoing transformations of their own. We’re thrilled to share the latest openings and renovations across our accounts.

Roger Williams University Roger Williams University in Bristol, RI, kicked off the fall term with the grand reopening of its fully renovated Upper Commons. On August 25, the campus celebrated with a festive “Brekky” event to welcome students back to campus and showcase the new space. The renovation introduced a brighter, more open layout and two standout additions: OASIS and Create Your Own. Serving dishes free of the top nine allergens, OASIS has quickly become a go-to for students with special dietary needs. Create Your Own brings an interactive, hands-on element to campus dining, inviting students to craft omelets, stir fry, grilled cheese, and more using induction burners and nonstick pans. Fresh toppings, step-by-step guidance via digital signage, and monthly chef demos add both fun and educational value to the space.

To add to the learning experience, a new overhead camera system projects live, close-up cooking visuals onto screens during demos, giving students a clear view of every technique. While both stations have seen strong engagement, Create Your Own has emerged as a favorite. As student Asuka Fukagawa ’26 shared, “This is amazing. I’m so happy to be cooking by myself.”

Claremont McKenna College

STUDENTS CHECK OUT THE NEW UPPER COMMONS AT ROGER WILLIAMS UNIVERSITY

After years of planning and design, the Roberts Day Sciences Center at Claremont McKenna College in Claremont, CA, has officially opened its doors and with it, the launch of the college’s newest dining destination: Daybreak Café. The café represents a milestone project with the team being involved from initial sketches to final execution.

Daybreak Café has already built a following thanks to menu favorites like the Bulgogi Wrap, the Italian, and the Bánh Mì.

The café has also sparked excitement with its boba tea and açaí offerings, with the boba being the biggest draw for most students. In just two months, students, faculty, staff, trustees, and university leadership have shared overwhelmingly positive feedback, especially for the artisan sandwiches, salads, and refreshing açaí bowls.

WINTER 2026

SENIOR CATERING MANAGER AMANDA ORNELAS (L) AND EXECUTIVE CHEF ALLAN GONZALES AT DAYBREAK’S OPENING

THE NEW DAYBREAK CAFÉ AT CLAREMONT MCKENNA COLLEGE

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TIMMONS ARENA AT FURMAN COLLEGE

Furman University Furman University in Greenville, SC, unveiled its newly renovated and $40 million donor-funded transformation of the Timmons Arena. This transformation brings major upgrades to the fan experience, with two full-service concession stands, two grab-andgo stores, two arena bars, three private clubs, 10 suites, 12 POS terminals, and a state-of-the-art catering kitchen. “Working with the Bon Appétit team, Furman Athletics, project architects, and the team of builders has been an amazing experience,” says Eric Hall, Bon Appétit’s director of operations for the arena.

Described by men’s basketball coach Bob Richey as “mid-major size with high-major experience and amenities,” the refreshed arena debuted with a capacity crowd of 2,500 as Furman hosted the University of Alabama. With support from Furman, SCAD Savannah, and the Bon Appétit team, the opening night was a success.

Brand new Furman-themed packaging and elevated food offerings add a polished touch across the outlets. As operations continue to evolve, the team remains focused on delivering the best fan experience throughout the basketball season and upcoming special events.

Tech Corners In Sunnyvale, CA, Bon Appétit proudly reopened the East and West Crossroad Cafés at Tech Corners. The refreshed cafés now showcase updated smallwares, crisp new station signage, and bold café wraps that infuse the space with fresh energy. Opening week set the tone with vibrant activations, spotlighting fall flavors and a commitment to Farm to Fork partnerships.

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UPDATED EAST AND WEST CROSSROADS CAFÉ AT TECH CORNERS

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Silicon Valley Gaming Company In August, a gaming company in San Mateo, CA, unveiled the fully renovated and rebranded café, marking one refreshed café space brought to life with vibrant color, personality, and a focus on seasonal produce.

The transformation introduced updated seating, redesigned dining stations featuring playful gaming-themed names, a dedicated snack corner, and a free coffee area. New additions like the “tap wall” offering cold brew and kombucha on tap and a retail market wall showcasing branded merchandise have helped define the café’s new identity.

During the opening week, a coffee truck pop-up helped drive excitement and encouraged guests to download the Café Bon App for ongoing engagement. Every element has been thoughtfully reimagined with purpose, and it’s clear that the new café has truly found its new identity through this rebranding.

COOKS CARLOS REYES (L) AND BENJAMIN HERRERA AT THE CAFÉ REFRESH

A LOOK AT THE REFRESHED SPACE IN SAN MATEO

CONGRATS TO THE NYC REOPENING TEAM!

National Social Media Account, New York City location Finally, we’re excited to debut a full refresh at the NYC location of a national social media company, featuring reimagined stations, updated branding, and renewed guest engagement. With the newly renamed stations — Daily Dish, Baseline, and Green Lite — the café experience now aligns more closely with the company’s culture and identity. Serving a diverse community of tech professionals, the refreshed stations and branding have created a more engaging, inclusive, and meaningful dining environment.

WINTER 2026

A GUEST SURVEYS THE CHOICES AT THE REFRESHED CAFE IN NYC

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FROM THE FIELD

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Letters to the Editor

Before we get to the snapshot of the creativity, connection, and craft that keeps our culture thriving all over the country, we have a new section of From the Field to share.

This section is a way to share feedback about what resonated with you from the last issue of Bravo — or where you think there’s room for improvement. Kicking it off, a letter from Katie McKenna, district manager in the Central region.

To the Editor, I am writing to commend the team behind the Fall 2025: The Solutions Issue of Bravo Magazine. In an industry defined by demanding peak hours and ever-evolving guest needs, the focus on Boosting Efficiency and Bringing Creativity to manage throughput is both timely and inspiring.

The case studies highlighted in the issue demonstrate that innovation doesn’t always require massive renovations. The teams profiled — from the National Financial Services Company in Austin, TX, to St. Olaf College in Northfield, MN — showed that thoughtful station reimagining, new meal concepts like sushi burritos, and simple grab-and-go options can significantly alleviate congestion and improve the dining experience.

I was particularly impressed by the University of San Francisco’s launch of the Sambal Station, which achieved its goals of generating buzz and boosting participation while simultaneously offering lower labor and food costs. This exemplifies how a customer-favorite concept can be an operational triumph as well.

This issue is a valuable resource, proving that creative problem-solving is at the heart of an exceptional contract dining service. I look forward to seeing what solutions Bravo highlights next. — Katie McKenna

WINTER 2026

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LEFT TO RIGHT: REGIONAL VICE PRESIDENT BOB LUBECKY WITH SANTA CATALINA’S SISTER CLAIRE BARONE, BON APPÉTIT PRESIDENT MICHAEL BAUCCIO, AND HEAD OF SCHOOL DR. BARBARA OSTOS

ON THE WATER WITH LUMMI ISLAND WILD

A Partnership That Feels Like Family

Sailing the Salish Sea with Lummi Island Wild

Recently, Santa Catalina School in Monterey, CA, celebrated a milestone of 75 years as an educational institution. As part of that celebration, we are honored to reflect on a relationship that spans nearly half of that history.

A group of Seattle-area Bon Appétit chefs recently came together for a hands-on experience with the Native American reef net fishery cooperative, Lummi Island Wild. The mission of the day was to experience the operation and strengthen our partnership with Lummi Island Wild, and we did just that. Here’s what we learned:

Santa Catalina holds a special place in the Bon Appétit family. In 1988, it became Bon Appétit’s very first education account, marking the beginning of our journey in education dining. From the very beginning, Santa Catalina believed in a thoughtful, values-driven approach to dining — one that aligned with our commitment to quality, hospitality, and doing things the right way.

Over nearly four decades, we’ve grown together, supporting generations of students and faculty and sharing countless daily moments around the table. We are grateful for the leadership and partnership of Head of School Dr. Barbara Ostos and Sister Claire Barone, whose guidance, trust, and shared commitment to Santa Catalina’s mission have meant so much to our team over the years. Santa Catalina isn’t just a client to us — they’re family.

As Santa Catalina celebrates 75 years of excellence, leadership, and impact, we are proud of the history we share, the memories we’ve made, and the enduring relationship that continues to define what partnership truly means. — Bob Lubecky, regional vice president, Northern California

Š Practiced in the Salish Sea for millennia, reef netting was

perfected by the Lummi Nation and neighboring Coast Salish tribes and blends cultural ceremony, ecological knowledge, and place-based fishing methods. Š The fishing method employs stationary gear structures that guide salmon into nets and transfer them into seawater holding tanks, where any non-target species are released back into the wild. Š Lummi Island is the only active commercial reef net fishery in the world. Š Lummi Island Wild was founded in the early 2000s and currently runs exclusively on solar energy, a pioneering move in the world of sustainable seafood.

We are thrilled to have a relationship with Lummi Island Wild, whose practices prove that conservation and commercial success can (and must) walk hand in hand. Their story underscores how honoring ancestral practices can guide us toward a regenerative future. — Kristin White, brand activation manager, Seattle

Churros for the Win at Fred Hutchinson Cancer Center To celebrate Hispanic Heritage Month at Fred Hutchinson Cancer Center in Seattle, WA, we held a churro pop-up at Double Helix Café.

Our intent was to bring a sweet nibble to lunch and generate extra revenue for the account. The smell of freshly baked churros quickly drew customers, eager to taste the treats. Positive feedback reinforced what we knew – that sometimes the simplest ideas have the power to bring people together. — Rogelio Malagon Gomez, supervisor, Fred Hutchinson Cancer Center CHURROS!

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FROM THE FIELD

FUN AND EDUCATIONAL TRIVIA CARDS AT PENN

Eat Smart Trivia at Penn Sometimes, you need a break from the grind, but it can be hard to disconnect or strike up a conversation with someone new. That’s where the new café trivia game at the University of Pennsylvania in Philadelphia, PA, comes in! Scattered throughout the tables in every residential café, “Eat Smart: A Food & Dining Trivia Game” challenges students on basic food trivia in a low-key way.

A BEAUTIFUL SETTING FOR AN INTIMATE AND DELICIOUS EVENT

A Night of Spirits and Service: Supporting Día de los Muertos Bon Appétit at Colorado College in Colorado Springs and the Colorado College Fine Arts Center partnered for a meaningful and delicious late fall evening. Over 40 guests joined for an intimate tequila tasting featuring five courses of small bites created by Sous Chef Collin Waller and spirits selected by tequila specialist Josh Howard. Under the beautiful backdrop of the annual ofrenda installation, attendees explored the nuances of tequila, food, and culture.

University of Pennsylvania

Proceeds from the event support the Fine Arts Center’s annual Día de los Muertos celebration, which serves around 3,000 people from the community each year free of charge.

Evenings like this, at the intersection of great food, meaningful partnership, and community impact, remind us why hospitality matters. —

Check out the Gratitude Grams from campus partners during the holiday season at DePauw University in Greencastle, IN. — Megan Inman,

Beth McKinney, campus and community relations manager, Colorado College

WINTER 2026

The game also includes questions on wellness, sustainability, and the dining program as a new avenue to tell the story of Penn Dining’s impact on student life. Serving as both an education tool and an icebreaker for student conversation, the trivia deck helps foster community within the dining space. — Sarah Goff, wellness manager,

AN ELOTE DISH ON THE NIGHT’S MENU

catering director, DePauw University

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EXECUTIVE CATERING CHEF ANDREW RENNER (L) AND CATERING COOK DECARLOS WHEELER AT THE EMORY FARMERS MARKET

COOKBOOK AUTHOR MICHELLE BRAXTON AT THE BOOK CLUB EVENT AT THE EMORY FARMERS MARKET

Emory Makes the Most of the Farmers Market This past fall, the catering team at Emory University in Atlanta, GA, joined the Emory Farmers Market to give our campus community a taste of what we do best! Executive Chef Andrew Renner and Director of Catering Ashley Beaty were both on site, sharing delicious tasting bites and connecting directly with students, faculty, and staff. Special shoutout to Catering Manager Mike Daniels for an outstanding job engaging with students throughout the event. Events like this give our teams a chance to truly shine – by highlighting our culinary skills and making connections through every bite of our delicious food!

The Emory team followed up the catering showcase with a Book Club Adventure featuring cookbook author Michelle Braxton, whose special meet-and-greet and tasting event at the market warmed hearts and stomachs on a chilly day. We served her soups at our Kettles station inside the dining hall, where they quickly became a crowd favorite, with one student sharing: “This soup made my day — please do this again!” Events like this remind us that, sometimes, a warm bowl of soup and a shared smile can make the biggest impact of all. — Chau Nguyen, marketing coordinator, Emory University, Atlanta

Elevating Game Day at Butler University At Butler University in Indianapolis, IN, hospitality is woven throughout our daily work, including the game day experience. Our dining program supports Butler Athletic’s vision of being a can’t miss sports destination on the campus and beyond. Each home game is designed to feel intentional and elevated, from the moment guests arrive until the final buzzer.

One of the most distinctive additions to this year’s lineup is the new Speakeasy at Hinkle Fieldhouse, an exclusive experience tucked beneath the historic arena. Inside, guests discover an atmosphere that blends history with sophistication. A bourbon barrel from Louisville engraved with the Butler logo ages cocktails made with Butler’s own Circle City Whiskey. Bon Appétit’s team designed the space to bring a chic, loungelike character to the space.

And the work does not end when the final score is tallied! Whenever Athletics surveys mention Butler Dining, the team follows up personally at the next game, ensuring guests feel heard and appreciated. These small but powerful gestures turn service into hospitality, and hospitality into tradition. — Kevin Asselin, marketing director, Butler University

DHOUSE

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FROM THE FIELD

PIZZA ON THE PATIO — WHAT COULD BE BETTER?

EMILY WEIRUP (L), DIETETIC TECHNICIAN, AND SCOTT SCHUMACHER, EXECUTIVE CHEF, MEDTRONIC, AT THEIR PARTY SMART EVENT

Patio Pizza Pop-Ups at St. John’s

Party Smart!

Chefs at St. John’s College in Annapolis, MD, recently added two Ooni pizza ovens to their lineup. The ovens reach a maximum heat of 850°F, making them ideal for producing authentic Neapolitan style pizzas. The team takes advantage of an outdoor patio to host pizza pop-ups, which the students love — they’ve garnered lots of positive feedback. Students are very receptive to authentic pizzas! — Michael Cleary, general manager, St.

Medtronic’s OHQ (operational headquarters) north of Minneapolis, MN, enjoyed a fantastic opportunity to engage with guests and share valuable insights during December’s Food for Your Well-Being, the Party Smart edition. We promoted healthy eating and making smart choices during holiday celebrations to the delight of our guests! — Tracy Haraldson, general manager, Medtronic

John’s College

THE BOBA SELECTION AT THE TIKI BAR AT TRINE’S LUAU ON THE LAWN

Luau on the Lawn at Trine University

COOKIES AND GRATITUDE FOR ALL IN A SAFETY CELEBRATION AT THIS BAY AREA CYBERSECURITY COMPANY!

Safety Stars The team at a Bay Area cybersecurity company celebrated over one year with no medical accidents with Crumbl Cookies and a gift from the management team. Thanks to a vibrant culture that combines team building with training, and interactive games like trivia that bring energy and creativity to bear on our shared safety goals, the team is prepared and ready to keep the streak alive! — Samantha Reyes, resident district manager,

Bon Appétit and Greg Gunthorp from Gunthorp Farms in LaGrange, IN, collaborated to sponsor Luau on the Lawn for for students, staff, and community members at Trine University in Angola, IN. We moved dinner outside and served it with a twist, featuring dips, salads, fruit, delicious sides, and a whole roasted locally raised hog from Gunthorp Farms, a proud Farm to Fork vendor for the last 10-plus years. Greg chatted with guests and promoted our partnership while providing delicious, fresh pork with an assortment of barbecue sauces. We also set up our new iced tea and lemonade tiki bar concept, with a variety of different toppings and flavorings that folks added to their drinks, from diced mango to passion fruit boba. The event brought together the Trine community with food at the forefront. It was deliciously hospitable! — Jacilyn Kramer, general manager,

Bay Area cybersecurity company

Trine University

Rosa, resident district manager, Target

WINTER 2026

In Minneapolis, MN, the Target Plaza team has demonstrated exceptional dedication, precision, and teamwork — achieving an incredible milestone of 730 days without a single accident. This accomplishment reflects not only a strong safety culture but also the unwavering commitment of every team member across multiple service areas. Way to go, team! — Salvatore EEPER N FOR D OUR READ O WHAT Y TO IN ES DIV ÉTITERS P P A N BO FELLOW APPEN KING H ARE MA WIDE! N O TI A N

Building Belonging: How We Activate our Communities to Strengthen Campus and Workplace Culture

BY CHLOE OBOLENSKY AND LEIGH BELANGER

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OURCING, COOKING, AND SERVING FOOD IS AT THE CORE OF WHAT WE DO, OF COURSE. BUT AT BON APPÉTIT, FOOD IS ALSO OUR VEHICLE FOR STRENGTHENING CULTURE, THAT KNOW-ITWHEN-YOU-SEE-IT WAY THAT GROUPS SHARE VALUES, HABITS, CELEBRATIONS, AND GENERAL WAYS OF BEING.

Our suite of food-focused and food-adjacent events and activities help to define, create, and enhance campus and company culture in many of our accounts, making the whole greater than the sum of its parts. Read about some of our coolest recent activations and events below.

Brooks Sports Farm Box Donation

Book Club Pop-Ups with Cookbook Author Henry Awayan

When approaching the strategy for this farm box donation event for Brooks Sports in Seattle, WA, Brand Activation Manager Kristin White focused on creating an activation that would foster purpose, connection, and community impact.

For eight weeks this past fall, 27 accounts across California and Oregon hosted events with Henry Awayan, the owner of Whisk Cake Creations, an award-winning bakery based in Alameda, CA. Henry is the author of the Ube Baking Book, which highlights recipes using ube, the famous purple yam from the Philippines.

Her vision was a Win ‘em Over With Service (WOWS) activity that combined “doing good, giving back, supporting local farmers, and partnering with the Brooks community, creating a deeper sense of purpose for everyone who participated,” she says. After connecting with the Puget Sound Food Hub to coordinate farm box supplies, Kristin worked with Matt Alspaugh, the general manager at Brooks, to confirm their participation in both funding and assembling the boxes.

These Book Club activations amplifying Henry and his talents as a Filipino-American artisan and entrepreneur ranged from cooking demos and workplace workshops to cookbook signings and TasteTheTrend pop-ups. Overall, the events brought hundreds of guests together in the spirit of cultural connection, culinary curiosity, and community! Who doesn’t love a (cook)book club?

Brooks selected the Recovery Café as the nonprofit recipient, grounding the project in a mission that resonated with their own values. These thoughtful collaborations not only delivered fresh, local food to neighbors in need but also “support the farmers and artisans who are passionate about the quality and sustainability of the food they produce,” says Kristin, who has seen firsthand how activations like this build culture from the inside out.

KKR Pasta Class

Team members have gained a sense of pride and purpose through hands-on involvement, and the physical act of filling farm boxes creates a tangible connection to the project’s impact, reflects Kristin. She notes that clients are enthusiastic when events move beyond marketing and into meaningful community support; choosing nonprofits together strengthens relationships and showcases Bon Appétit’s commitment to local food systems.

The impact of this kind of activation extends far beyond the hour spent kneading dough. Arwi has found that experiences like this spark genuine engagement and strengthen the emotional fabric of a workplace still navigating the post-COVID landscape. “My theory was to make the most of this time — be creative, have fun, and foster connections.”

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For Chef Manager Arwi Odense at KKR in San Francisco, CA, the intention behind hosting a hands-on pasta-making class was all about bringing the community together. Designed as an incentive for the 15 in-house executive assistants, the class offered a moment of connection during a busy September “where although they see each other daily, this was a time for them to relax and have fun together.”

With his roots in luxury hospitality, Arwi sees these programs as a way to inspire both clients and associates to embrace fresh ingredients, creativity, and the human warmth at the center of Bon Appétit’s mission.

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BRAND ACTIVATION MANAGER KRISTIN WHITE (L) WITH MICHELLE PERKINS FROM THE PUGET SOUND FOOD HUB COOPERATIVE PUTTING TOGETHER A FARM BOX AT BROOKS SPORTS KKR CHEF ARWI ODENSE TEACHING KKR EMPLOYEES THE FINE ART OF PASTA MAKING MAKING PASTA!

Take What You Need Activation at Medtronic A recent Take What You Need activation at Medtronic near Minneapolis, MN, was a mental health-focused initiative designed to offer a simple moment of pause during a busy workday. The team brought this concept to life through two thoughtful, hands-on experiences.

First, a decorate-your-own cookie pop-up encouraged guests to slow down, get creative, and step outside their usual routine with colorful frostings and a lot of sprinkles. Alongside, a gratitude card station invited guests to choose a message that resonated with them and decorate the card, either as a personal reminder to keep at their desk or as a small gesture of support for someone who might need it.

“While showing others gratitude is an important thing to do, sometimes it’s also important to stop and show yourself a little gratitude as well,” says Brand Activation Manager Keane Amdahl.

“These events really allow our guests to step outside of their routines for a few minutes and discuss topics with colleagues they might not normally ever interact with.”

ABOVE: GENERAL MANAGER MATT ALSPAUGH WITH HIS FARM BOX BELOW: TAKE WHAT YOU NEED COOKIE DECORATING AT MEDTRONIC LEFT & TOP LEFT: SANTA CLARA UNIVERSITY’S EXECUTIVE PASTRY CHEF XIAOXIAO HUANG AND COOKBOOK AUTHOR HENRY AWAYAN SHOW OFF THEIR CREATIONS FROM THE UBE BAKING BOOK

By blending creativity, self-care, and kindness, “Take What You Need” helps build a workplace culture that values emotional support just as much as productivity — offering colleagues a moment to breathe and carry that positivity back into their day.

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Bon Appétiters Get Creative to Surprise and Delight Guests

BY PETER TODARO

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OR OUR OPERATORS, IT’S A FAMILIAR REFRAIN: FEED GUESTS, COLLECT FEEDBACK, RESPOND WITH CARE AND ATTENTIVENESS, AND IMPROVE THE DINING EXPERIENCE. MORE RECENTLY, THE BENVENUTI HOSPITALITY TRAINING PROGRAM AND THE PRINCIPLES OUTLINED IN WILL GUIDARA’S UNREASONABLE HOSPITALITY HAVE TRANSFORMED AND INVIGORATED THIS APPROACH.

As a company, we’re taking a proactive approach to anticipating guests’ needs, while looking for opportunities to improve people’s days. Among countless examples of teams nationwide embracing these principles, these four Bon Appétit accounts have embarked on ways to dial up the surprise and delight for our guests.

Carleton College Northfield, MN When the client at Carleton College asked General Manager Charlie Schwandt to make meals available outside of regular dining hours to promote accessibility, he and the team developed a creative solution. Starting with a pilot location in Carleton’s Recreation Center, the team partnered with their client to introduce a new series of vending machines, stocked with food prepared in-house, across campus. “The school wanted the food to be prepared by us,” says Charlie. “They know we’re receptive to student needs and can provide a great variety of vegan and vegetarian options.”

The vending machines offer a rotating mix of sandwiches, salads, and elevated retail items and specialty beverages ensuring that community members have a variety of options. “The sandwiches are our best-sellers,” says Charlie. “But we’re also using the machines as an incubator for retail items that later pop-up in our retail cafés.” The machines have now extended to the college’s science building, where students spend late nights studying, as well as the campus center, which is open 24/7. Beyond delighting students with a convenient fresh food option at any hour of the day, Charlie notes that faculty and staff like it, too.

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CASHIER PHOEBE WILMOT STOCKS THE NEW LATE-NIGHT VENDING MACHINE AT CARLETON

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Global Semiconductor Firm Santa Clara, CA During a recent period of major growth in his client’s business, Senior Executive Chef Joe DeBono and his team revived a takehome dinner program that had been popular pre-pandemic to provide meal options for busy employees and their families.

Joe and the team created a menu replicating the high-quality, seasonal fare they offer in their cafés in a reheatable to-go format. A full-time chef leads a four-person team to craft a wide variety of take-home meals, from elevated entrées to kid-friendly and convenient family meals like full-size pizzas and sliders. It’s been a resounding success, with the team averaging 300 or more orders per day. While volume has increased, the guest experience remains paramount for Joe and the team. “How we aesthetically present the meals is key,” says Joe. “We’ve brought efficiency to the take-home experience, but we want the food to look and taste as if they’re dining with us in person.”

National Financial Services Firm Austin, TX After reading Unreasonable Hospitality recently, this front-of-house team met to brainstorm ideas for involving chefs more directly in the guest experience. They came up with a new pop-up program (from which this article borrows its title) dubbed “Surprise and Delight,” designed to showcase their chefs’ culinary creativity through featured bite-sized dishes.

Each week, a chef prepares a special bite using in-house ingredients, and during times of peak service, front-of-house team members offer the bites to guests as a fun and unexpected treat.

“For our chefs, it’s become a creative outlet,” General Manager Dana Andrae notes. “And for our guests, it transforms a routine wait into a moment of delight and connection with our culinary team.” The program has been a hit across the board, showing that a small gesture can have a big impact. The team plans to continue to offer it as a way to strengthen the guest experience.

WINTER 2026

BAGS OF COMPOST FOR GUESTS TO TAKE HOME AT TORREY HEIGHTS

The Clubhouse at Torrey Heights San Diego, CA When Bon Appétit took over the operations at The Clubhouse at Torrey Heights, a public restaurant in San Diego, Executive Chef Gavin Mills saw an opportunity to bring our waste commitments to life. “This is a really sustainability-minded community, and Farm to Fork has always been important to how I cook,” Gavin remarks. “The previous [food program] provider never used the composting system.”

As the Bon Appétit team got up and running, Gavin set to work creating a back-of-house system to enable kitchen scrap diversion, taking advantage of Torrey Heights’ industrial composting processors. “It was an expectation that I set with the team early on,” Gavin says, “and we made it a part of our workflow from the start.”

The team now diverts all of their kitchen waste to the composting system, producing 20 to 30 gallons of finished compost every week, which is then bagged up and given freely to guests and a local gardening club. “Guests love it,” says Gavin.

“The people who come in and get compost love that it’s a closed loop system.”

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Inclusion in Every Cup: Shared Traditions, Diverse Suppliers

BY TARA BARANOWSKE

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ULTURES AROUND THE WORLD HAVE LONG PRACTICED CEREMONIES AND RITUALS CENTERED AROUND TEA AND COFFEE. ROOTED IN HOSPITALITY AND TRADITION, THESE OBSERVANCES CREATE COMMUNITY AND REMIND US THAT HUMAN CONNECTION CAN BE SPARKED BY SOMETHING AS SIMPLE AS SHARING A DRINK.

Coffee and tea rituals bring together people of all backgrounds, embracing the inclusivity that is inherent in true hospitality. That diversity is invaluable, and something we encourage at Bon Appétit. One way we do that is by supporting a diverse range of vendors. With the significance society places on its beans and leaves, it’s no wonder that we’ve had success increasing supplier diversity through coffee and tea.

Broadening our Circle Supporting supplier diversity is an important part of what makes us who we are. We participate in the Grow with Us program through our group purchasing organization, Foodbuy. Grow with Us directs considerable business to farmers who identify as women, Black, Indigenous, or People of Color (BIPOC). Bon Appétit also tracks and highlights suppliers enrolled in our Farm to Fork program who identify as women and minorities.

Self-identification cuts out the red tape so we can more quickly get to what matters most: offering suppliers a route to market. Self-identification also allows us to help promote these vendors’ stories to prospective accounts. When accounts ask for recommendations, Shira Kaufman, a sourcing specialist in the purchasing department overseeing Farm to Fork and coffee and tea, provides them with a comprehensive list of F2F partners, highlighting their unique stories and identities.

Each week, Shira sends out targeted updates to accounts with access to Grow with Us products to help drive participation in this program. Some of those vendors are also enrolled in our Farm to Fork program and appear on your Managed Order Guide (MOG).

Together, these programs offer a dependable way to weave more diverse suppliers into your purchasing habits. If you’re looking for a good way to bring another hospitable touchpoint to your café through your coffee and tea program and support diverse suppliers (while also boosting your Farm to Fork scores), look no further than the coffee or tea in your mug.

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A POP-IN SETUP FOR STOREHOUSE COFFEE & TEA AT CASE WESTERN RESERVE UNIVERSITY

Paving the Way for Inclusion Bon Appétit is a leader within Compass Group North America in the amount spent through Grow with Us — by a lot. The latest count shows us spending more than twice as much as the second highest sector! Bravo to us!

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The Tea Behind the Beans and Leaves Storehouse Tea, Lakewood, OH Woman-owned and family-operated, Storehouse Tea hand-blends their certified organic, Fair Trade teas, paying close attention to harvest dates to capture the full flavor of the leaves. They started out with a mission to hire immigrants and refugees and continue to employ international workers today.

When students at Case Western Reserve University in Cleveland, OH, started asking where they could get quality local teas, “we wanted to switch to something where we could point students in a direction to buy it both on and off campus,” says Marketing Manager Lauren Varvir, and thus their relationship with Storehouse Tea began last year. By featuring their products at Spartie Mart and campus restaurant Michelson & Morley, as well as at tea tastings and build your own teacup events — and with the hopes of expanding it to the catering division — the team has begun steeping what promises to be a fruitful partnership.

Bushwick Tea, Brooklyn, NY The people of Bushwick Tea are no strangers to community and the ways tea can spark shared moments. They’re always ready with a recommendation for a flavorful tea, happy to support whatever your tea needs may be. According to Executive Chef Dan Kang Morgan at a social justice-oriented foundation in New York, NY, the client chose Bushwick Tea because “they’re a local, minority-owned Brooklyn company built around ethical sourcing and thoughtful craft.”

“Their teas come from growers around the world, and every bag is a 100% compostable, plant-based sachet — aligned with our sustainability goals and with the kind of vendors we want to champion,” says Dan. Bushwick Tea “brings both integrity and great flavor to the table, making them a natural fit for our program.” It’s clear that Bushwick Tea is very much...Bon Appétit’s cup of tea.

PROYECTO DIAZ FOUNDER FERNANDO DIAZ (L) AND CO-OWNER HANNAH LOVE-DIAZ VISIT INTUIT

Proyecto Diaz, Oakland, CA Proyecto Diaz is truly dedicated to their coffee. They source and roast products from various Latin American farms, their family farm El Carmen, and invest a portion of their profits back into those farms. In March 2025, Proyecto Diaz won the roast-off at the Intuit campus in Mountain View, CA, with the brewed coffee and specialty selection they brought to showcase. With over 1,000 votes cast, Proyecto Diaz was picked over the other competing roasters to be served at one of the three coffee bars on campus.

Intuit’s Coffee Manager Oreo Fortune says, “We have had them on site multiple times to do tastings,” expressing that the owners “are amazing people who are very communicative and have come out a few times to ensure we are pulling espresso and brewing coffee to how their specific coffee should taste.” Proyecto Diaz doesn’t stop there, says Oreo. “They will occasionally launch single origins from their family farm and showcase the story behind the bean.” A partnership as warm as a fresh pour-over.

Jones Coffee Roasters, Pasadena, CA Jones Coffee Roasters sources their coffee from their family farm, Finca Dos Marias. Committed to sustainability and the welfare of its workers, the farm began producing coffee in the mid-1870s in the highlands of Guatemala. Both farm and roastery are invested in people, uplifting them and bringing them together as a community. Jones Coffee Roasters provides coffee to the University of La Verne in La Verne, CA, and has even named a bespoke blend, called “Leo’s Blend,” after the school’s mascot.

“It’s a really tasty blend and very popular with our client and guests,” says General Manager Gilbert Talbot. “It’s a great partnership and we appreciate their commitment to us and our client.” The relationship really hits the perfect brew note.

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Menus for All: Where Inclusion and Hospitality Meet

BY LEIGH BELANGER

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ARLY IN DAWN SADJYK’S TENURE AS RESIDENT DISTRICT MANAGER AT EMERSON COLLEGE IN BOSTON, MA, A STUDENT WITH A GLUTEN SENSITIVITY ASKED IF THE DINING TEAM COULD BRING IN A SPECIFIC HOT SAUCE THAT’S KNOWN TO BE GLUTEN FREE.

Dawn obliged, even offering the student a bottle to keep in her room.

The young woman was so pleased, notes Dawn, that when she became a student tour guide, the episode became one of her go-to stories to share with prospective students. “Small touches have traction,” Dawn says.

Safely serving guests with dietary restrictions — including allergies and food intolerances and sensitivities — while maintaining our high standards of hospitality is a balancing act faced by every operator. As allergen rates among adults in the U.S. continue to climb, so do the expectations for operators to not only prevent exposures but also provide a comparable experience for guests to enjoy their meals.

And while minimizing allergen exposure carries a great deal of weight, operators must also consider the dietary requirements of different religious groups, vegans and vegetarians, and global guests who are seeking an authentic taste of home.

It’s a tall order.

But it’s one that, by following protocol and integrating hospitality with compliance, many teams are fulfilling. “Transparency and accuracy are a form of hospitality,” says Terri Brownlee, MPH, RD, LDN, vice president of food education and wellness. “We need to create a space where all are welcome, and they can find foods that meet their dietary needs.”

We spoke to operators to learn more about how they create menus that are inclusive and welcoming for all — especially guests with allergies and special diets. Here are some of their best practices:

PERSONALIZE YOUR OUTREACH: At Case Western Reserve University in Cleveland, OH, Senior Wellness Coordinator Leilah Absi, MS, RD, LD makes a point of getting ahead of the students with food allergies. “I try to advertise myself and get myself out there as much as possible, especially in the beginning of the school year,” she says. “I go to orientation fairs, I set up Meet the Dietitian tables in the dining halls, and I try and catch students and introduce myself to students who may have an allergy and didn’t even know a dietitian was on the campus. I do as much as I can to find students who need that help.” Once students understand how Case’s descriptive nomenclature works on the menus across campus, Leilah says, “they’re usually good to go, but I make sure they know I’m always available if they have questions.”

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PLAN AND COMMUNICATE AHEAD: At Adobe’s locations in San Francisco, CA, Nutrition Programs Manager Madeline McDonough, MS, RD, LDN and Enterprise Senior Executive Chef Erik Akers have worked closely to build a thorough system for allergen management, says Madeline. “Our standard is pretty high,” she says. “We focus on being proactive instead of reactive, and when it comes to allergen [management] that’s super important.”

To that end, the chefs create menus two weeks out. “We have the descriptive nomenclature, the allergens are in the title, they’re in the description, and we also manage recipes for our menus through Café Manager+ which allows us to have the COR allergen icons that are tagged with whatever top-9 allergens are present in the dish,” says Madeline. “Getting ahead of it two weeks has been super helpful in communicating with the chefs so they have time to be innovative and creative, but they’re also still keeping safety at the top of their priorities.”

Encouraging open communication has also been key, says Erik.

“We focus on building trust with the teams so that if something does change, they can reach out to Madeline or me and ask us to look over the menu,” he says. “Then, on the day the menu goes live, we have someone at the sites going through and looking at the dishes and making sure the cooks can name their allergens.

That’s something that’s just system-wide, and there’s a lot of trust built into the process,” he says.

BUILD A CULTURE OF CARE AND COLLABORATION: For the Adobe team, embedding food safety into the team culture has been an important part of their approach. Similar to the way teams have been coached to build our overall safety culture, they consistently weave messages about allergen management into 10@10s, and “we try and add that human component,” says Madeline. “We remind them that it isn’t just, like, a procedure to follow. There’s somebody that’s receiving that meal and could directly impact their health and well-being,” she says.

To further build empathy, Madeline and Erik share stories from the media about the impacts of allergen exposures and ask staff to share stories from their own lives. “It humanizes the process,” says Madeline. “We also talk about where we’re succeeding,” she says.

“Our teams make so many incredible creative dishes every single day and they’re also keeping people safe and that’s no small task. We make sure to highlight and celebrate that — and it keeps everybody in the right mindset.”

GET EMBEDDED IN THE COMMUNITY: Being accessible, available, and responsive to guests is a huge part of building trust and community, says Dawn at Emerson.

Whether she’s planning intimate sit-down dinners for students with food allergies, adding students with special dietary needs to a text thread, making a special meal for a student, or turning around special requests quickly, she’s always trying to remind her team and reassure guests (and their parents) that “the number one thing is that we’re here for the students, right? We’re taking care of someone else’s kids for nine months out of the year. Think about your own kids — you would want someone doing the same.”

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Carrie Buckley, Vice President of Image & Style

AS WE BUILD THE CULTURE OF HOSPITALITY AT BON APPÉTIT, I AM STRUCK BY HOW MANY WAYS HOSPITALITY CAN SHOW UP IN OUR OPERATIONS. WHEN YOU START TO INTENTIONALLY BUILD A CULTURE, IT’S FASCINATING TO SEE HOW PEOPLE STEP UP AND DEFINE HOSPITALITY IN THEIR OWN TERMS WITHIN THE FRAMEWORK OF THE TRAINING WE PROVIDE THROUGH BENVENUTI AND WOWS. Hospitality is what makes our cafés feel different. It’s the way we anticipate what guests need, listen to feedback, and create experiences that feel personal and memorable. Whether that’s preparing a separate meal for someone with a food allergy or remembering a coworker’s birthday with a special gesture at 10@10, hospitality is about taking the extra steps and putting a shine on the small details of service that help people feel seen, heard, and appreciated.

I couldn’t be happier with what I hear from the frontlines because of Benvenuti. As you’ll read in the next set of stories, Guest Experience and Hospitality Manager Robert Kasnekaw has been bringing these trainings to accounts all over the country and inspiring team members to begin their Benvenuti journey by offering hospitality to each other. Starting with each other helps us build the hospitality ‘muscle’ and the environment in which the warm and welcoming vibes can flourish for both guests and associates alike.

And as I mentioned, it’s amazing to see how hospitality shows up in our accounts. I loved reading the story on the next pages about how teams are operationalizing what they’ve learned through Benvenuti, as well as building on what innate service skills they bring to bear on our business.

Whether that’s extending a welcome to the community outside our café doors like they’re doing at the Obama Presidential Center or infusing college dining halls with a spirit of belonging, this kind of work depends on creativity, consistency, and collaboration. Every employee has a role to play in creating moments of welcome and care.

Our people and our shared commitment to hospitality are just as foundational to who we are as our sustainability initiatives. I hope you enjoy the stories in this issue and feel inspired to bring your own spin on care and hospitality to your account!

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A WARM WELCOME FOR ALL

BY LEIGH BELANGER

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BENVENUTI AT A BAY AREA AI COMPANY

BUILDING OUR HOSPITALIT Y CULTURE WITH BENVENU TI AS A COMPANY OF SERVICE INDUSTRY PROFESSIONALS, HOSPITALITY SKILLS ARE SECOND NATURE TO MANY TEAM MEMBERS AT BON APPÉTIT. BUT OVER THE PAST FEW YEARS, WE’VE BEEN WORKING TO BUILD A BLUEPRINT FOR HOSPITALITY AND EMBED THAT BLUEPRINT INTO OUR CULTURE. ENTER BENVENUTI. While reading author and industry veteran Will Guidara’s book, Unreasonable Hospitality, Vice President of Image & Style Carrie Buckley had an a-ha moment with the book’s themes and lessons. With Fedele and Michael’s support, she sent thousands of copies of the book out to the field with a note asking teams to read the book and reflect on what they learned.

Meanwhile, with Paula Nielsen and Shannon Hulley from the Employee Experience team, she developed the Benvenuti journal, which includes reflective prompts to help teams integrate the lessons from the book into their lives, both personally and professionally.

Around the country, teams gathered in informal book clubs to discuss the ideas in the book. One of those reading groups was at the Cleveland Museum of Art, where Robert Kasnekaw was the general manager. When diving into the book and its ideas with his team, it struck a chord with him. “It really felt like something we could build on,” he said.

As the book and journal gained traction at accounts, Carrie looked for someone to take the new program to the next level. She reached out to Robert, and together they designed the in-person Benvenuti training, which Robert started taking on the road to accounts across the country. His recent addition is a seven-week follow-up series of emails with prompts and tips to help reinforce the lessons and build them into Bon Appétit’s company culture.

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F IN DING T H AT BE N V E N U T I SPA R K

The trainings serve not only to further develop and codify the culture of hospitality at Bon Appétit, but to demonstrate a couple of key ideas: » Hospitality comes in many shapes and sizes: For some people, when they hear the word, they think of besuited restaurant hosts and grand gestures. Not so, says Robert. “Hospitality is about how you make people feel.” If our goal is to extend care to others so that they feel seen, heard, and welcomed, then our efforts will naturally take many shapes, from remembering someone’s coffee order in the morning to meeting a special request for balsamic vinaigrette in the middle of a busy lunch service. » Hospitality starts from within: Just as important, says Robert, is helping employees recognize that hospitality comes from within. “I talk about how we need to treat each other with that same level of hospitality that we would our guests,” he says. “When we do that, the spirit of it all comes from the inside out,” he says. “Guests are never happier than our happiest employee.”

BE BR IL L IA N T IN T H E DE TAIL S

In many ways, excellent service and hospitality is found in attention to detail – correctly spelling a guest’s name on the side of their coffee cup or making a special dessert based on a guest’s favorite snack – and “the details are what make people feel a certain way,” says Robert. The Benvenuti training is designed to inspire employees and get them to think differently about the significance of the details that make up their day-to-day work by transforming routine into purpose, he says.

For General Manager John Gkanios, who went through the training with his team at the New York City location of a national social media company, “that’s what’s beautiful about this whole thing, right?

It’s giving us the chance to pause and zoom the lens out a little bit,” he says. “We’re not re-inventing something here, but we are shining a light on some of the things we’ve already been doing and seeing what new things we can incorporate.”

In that spirit, the team recently rolled out a winter cranberry kombucha sparkler as a special treat at the office, said John. “It was a bit of ‘surprise and delight’ for the guests here,” he said. “And it changed the energy a bit in the office. People really loved it.”

HOW T E A MS A R E SH IN ING

IT R E AL LY F E LT L IKE SOME T HING W E COU L D BUIL D ON.

Last year at Macalester College in St. Paul, MN, the team participated in a beta test of the Benvenuti training. While participating, General THE CRANBERRY KOMBUCHA Manager Amy Tomes had a spark of inspiration to create a Wall of SPARKLER ON OFFER FOR GUESTS Fame, framing highlights of when employees extended above and beyond hospitality to guests where it could be seen by the team. “Recognition like this creates a symbol of the culture,” says Robert. “It tells every team member, ‘We see you. The work you do is important. You make a difference.’”

For Amy, the inspiration was invaluable. “I found the training really impactful because it sparked a lot of ideas that I was able to make happen within a few months,” she says. “The Wall of Fame is a huge morale booster for our team.”

And at the Austin location of a national financial services account, the team gathers for an Unreasonable Hospitality book club, and in one exercise, they each contributed words reflecting their own culture of care, food, and service — words that now every team member carries on a personalized PID card to help them live their culture with intention.

W H AT ’S N E X T F OR BE N V E N U T I

Whether teams are designing warm and informative Back to School “Welcome Tables” as Tamalynn Flanagan and her team at the University of Portland in Portland, OR, did last fall or exhibiting on-the-fly flexibility to meet guests’ needs during service, the hospitality spirit is alive and well at Bon Appétit.

Robert hopes that the Benvenuti approach to hospitality will continue to become a central part of our company culture. “I’d love to see it evolve similar to our safety culture, where it’s something that is embedded into the way we work,” he says.

To that end, he is rolling out an opportunity for the hospitality-obsessed among us: a set of hospitality ambassadors, a stretch position (like a forager role) that will give people the chance to travel to other accounts and co-lead Benvenuti trainings with Robert. If you’re interested, check first with your DM, and then get in touch with Robert: Robert.Kasnekaw2@cafebonappetit.com.

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ROBERT AT A BENVENUTI TRAINING WITH A BAY AREA AI COMPANY

LEFT TO RIGHT: ROBERT AT MACALESTER WITH NATALIE SCHNEIDER, FORMER SOUS CHEF, AND ROBERT BOWMAN, CATERING DIRECTOR

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BY LEIGH BELANGER

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BON APPÉTITERS ARE A HOSPITABLE GROUP. MANY OF US ARE DRAWN TO THIS INDUSTRY DUE TO OUR LOVE OF SERVICE AND OUR DESIRE TO DO IT WELL.

AND WHILE SERVICE IS THE WHAT OF OUR WORK, WE LIKE TO THINK OF HOSPITALITY AS THE HOW AND WHY OF OUR WORK. WE HAVE SERVICE STANDARDS, OF COURSE, BUT OUR BRAND OF HOSPITALITY HELPS US SHAPE HOW WE EXECUTE THOSE STANDARDS IN OUR CAFÉS, KITCHENS, AND OFFICES. IT’S A THROUGHLINE CONNECTING HOW WE EXTEND OURSELVES TO GUESTS, TO CLIENTS, AND TO ONE ANOTHER. FOR US, HOSPITALITY IS ABOUT BUILDING A CULTURE OF CARE FOR OUR GUESTS AND THE SPACES AND PLACES WE OCCUPY.

How this culture looks in action may shift from one place to the next. In a corporate café, it’s about building community and strengthening teams in the workplace. On a college campus, it’s about creating a sense of belonging and powering institutional pride. In a museum or cultural space, it’s about helping visitors feel welcomed, immersed in the culture, and at ease. But no matter where we’re extending hospitable service and care, the intention is the same: We strive to make interactions personal and genuine and to engage our communities in ways that make them feel cared for.

What does this look like in practice? We asked leaders in corporate, higher ed, and specialty accounts to walk us through what our brand of hospitality looks like in action. Here’s what they said.

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C ORP ORATE AC C OUN T

Caryn Bobrowski

General Manager, National Transportation Tech Company How do you define hospitality in your environment?

I define hospitality as simple. Hospitality at its best is uncomplicated — it’s about genuine connection. Hire nice people who enjoy what they do, who work hard, and who bring humanity to their work. In our environment, hospitality shows up in the pride and connection our team builds with every meal and every interaction. When everyone is dialed in and excited about what they’re creating, whether it’s a new dish or a special menu feature, there’s a certain energy — you can feel it. The café feels alive.

NATIONAL TRANSPORTATION TECH COMPANY TEAM. BACK ROW, LEFT TO RIGHT: SUPERVISOR ALDO LOPEZ, EXECUTIVE CHEF DORAN PAYNE, MANAGER MOIRA NEWTON, RESIDENT DISTRICT MANAGER CARYN BOBROWSKI, MANAGER LISA VAKULIN-ROSE, SUPERVISOR CHARLENE WILSON. FRONT ROW, LEFT TO RIGHT: STATION ATTENDANT CHERYL LUCAS, STATION ATTENDANT TRASHANA STEELE.

How do you measure or recognize hospitality success?

We’re fortunate to have a guest feedback platform that we use to its full potential. Many of the comments mention specific team members by name — for example, “Ernesto is the soup master” or “Chris makes pasta better than my Italian grandmother.” Staff members take turns reading the reviews aloud, which is always a highlight of the week. It’s a fun, energizing way to celebrate great service, recognize individuals, and reinforce the importance of genuine hospitality.

How do you balance hospitality with the fast-paced workplace you serve?

The tech employees are always on the move with meetings to attend and deadlines to meet, so consistency is everything.

Coffee must be brewed on time, breakfast and lunch served on time — every day, without fail. Our guests count on us, and that reliability builds trust. It’s a small but powerful form of hospitality: giving people one less thing to worry about in their busy day.

How do you balance operational efficiency with genuine human connection?

Every morning, I make a list and tackle the three hardest things first — it clears my head and sets the tone for the rest of the day. This approach helped me become very efficient from an operational standpoint. But what I learned later in my career is the equal importance of slowing down and really listening to coworkers and employees. That’s where the human connection comes in — it’s what builds loyalty, trust, and a team that genuinely wants to show up and do great work every day.

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What are the moments throughout the day where hospitality matters most?

Hospitality matters all day long — from the first “Good morning!” to the last “Have a great day!” It’s the consistency that makes a difference. Our guests see the same faces every day, so when we remember their preferences — like extra hot coffee, no cilantro, or which salad dressing they love — it tells them, “We know you, and we’re glad you’re here.”

Hospitality matters all day long --- from the first “Good morning!” to the last “Have a great day!”

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C ORP ORATE AC C OUN T

What challenges make hospitality hardest to sustain — and how do you work around them?

We focus on keeping employees motivated. One way we do that is by sharing stories and celebrating our wins. About two years ago, a new manager suggested something he’d done at a previous job called Shout-Out Days. Once a week, a team member gives a shout-out to someone who helped them that week — like, “I want to shout out Joe because he helped me wash dishes on Tuesday when we were short-staffed.” Everyone claps, cheers, and it’s this positive, energizing moment.

I love when visitors come to the account on Fridays and get to witness our Shout-Out Fridays in action. I’m so proud of the team.

It perfectly captures what hospitality is about — recognizing one another, sharing appreciation, and celebrating the care that goes into everything we do.

What does hospitality toward Bon Appétit employees look like — how do you make people feel welcome and cared for at work?

Hospitality toward our Bon Appétit team is all about creating a place where people want to come to work. We celebrate everything — Employee of the Month, ShoutOut Fridays, we make a cake every month to celebrate the birthdays that month, spotlights on our cooks’ menu items… if there’s a reason to cheer someone on, we’re doing it. We keep the vibes strong, but actually listening is where the magic lies. Some of our best ideas come from a random conversation over coffee or someone casually mentioning something on the line.

We make decisions together, we back each other up, and we celebrate wins as a team. When people feel heard, supported, and hyped up by their coworkers, that’s when they feel truly welcomed and cared for.

How do you train or coach teams to deliver on our standards?

Our 10@10 meetings are very interactive. When someone shares a story about how something went wrong, everyone naturally starts thinking, “What would I do differently in that situation?” And when we hear about something that went right, we look for ways to bring that same energy to our own teams. We always try to share relevant, real-world examples. Everyone is trained to exceed expectations — to say “yes” until there’s a good reason to say “no” — but it’s those authentic, day-to-day stories that stick with people.

Spotlight on Staff: Trashana Steele Trashana is the very definition of hospitality. She’s been with us for four years (as a station attendant), and every single day she shows up with the same bright, positive, uplifting energy. She greets guests like they’re old friends. She knows their names, their spouses, their kids — what’s happening in their lives — and she has this ability to make everyone feel completely at ease in her presence.

Even when facing life’s challenges, Trashana arrives every morning with a genuine smile that comes from a deep well of strength, gratitude, and heart. She chooses joy, even when life gives her every reason not to. She chooses kindness, even when she herself is hurting. Working alongside her is a pleasure and a privilege. She teaches all of us, without ever saying a word, how powerful it is to show up with an open heart.

When I think about everything she’s dealt with, and then I see the joy, the humor, and the energy she brings every single day, I’m honestly inspired. I know everyone who works with her feels the same.

We are truly lucky to have her. She is the model of hospitality for Bon Appétit. — Caryn Bobrowski

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TRASHANA STEELE DRESSED UP AS THE SALAD BAR FOR HALLOWEEN!

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Amy Tomes

General Manager, Macalester College, St. Paul, MN How do you define hospitality in your environment?

For me, hospitality is about creating connections and a sense of belonging. It starts with a warm welcome that lets students know they’re seen and valued the moment they walk into the café. Beyond serving food, we create moments of comfort in the middle of their busy day, a space where they can relax, recharge, and feel at home. We want to make every guest feel like they’re part of our community.

How do you make students — especially first-years or those with dietary restrictions — feel included and at ease?

For us, inclusion starts with creating a dining experience where every student feels seen, supported, and welcomed. A great example is the way we partner with Macalester’s Center for Disability Services on their pre-order meal program. The process begins with a meeting between our team and the Center to ensure we fully understand each student’s needs and how to support them safely and consistently.

One of our sous chefs, Mallory, takes a special interest in this program — she goes out of her way to make it feel warm and welcoming. She adds small, thoughtful touches like smiley faces or little notes on the containers, and those gestures really help students feel cared for. For first-years especially, these moments of connection help ease the transition into college life. It shows them that they have partners in their dining experience and that we’re here to support their well-being from day one.

How do you involve student feedback or peer culture in shaping hospitality?

Student feedback is a huge part of how we shape hospitality at Macalester. Students use the feedback cards in the café daily to share ideas, requests, and suggestions. We review every card and respond directly, often with quick action. It’s a simple, effective system that helps us stay connected to what students want in real time.

We also work closely with our Dining Committee, which meets once a month. A student government–appointed dining liaison serves on the committee and acts as a direct link between our team and campus leadership. I meet with the dining liaison weekly to talk through communication needs, upcoming events, concerns, and opportunities. They bring updates back to the committee and student government, ensuring the flow of information stays open and consistent.

What does great hospitality look like when it’s done well here?

It’s the little moments — a server pausing to ask, “Does this look good, or would you like a little more?” or saying, “This dish is a bit spicy — is that okay for you?” Making eye contact, offering a genuine smile, or simply asking, “How’s your day going?” Being present in each interaction, and showing care through those small, thoughtful gestures that make someone’s day a little better.

Some might be tempted to speed things up, but you really can’t rush hospitality. It’s those few extra seconds of connection that make all the difference.

What role does hospitality play in helping students feel part of campus life?

Hospitality plays a huge role in helping students feel connected. The wide range of activations, Adventures, and cultural celebrations we offer brings campus life to another level. The fun, low-input/high-output activities make students feel connected to us more than almost anything else we do. Whether it’s cookie decorating, fueling up before an exam, a Food Fight, a cooking demo, a hot cocoa bar, or a ramen revival, these are the touchpoints that create belonging. They bring energy, joy, and a sense of shared community to campus life, and that’s exactly what hospitality is all about.

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H I G H E R E D U C AT I O N AC C O U N T

What does hospitality toward employees look like — how do you make people feel welcome and cared for at work?

It starts with being an authentic leader while maintaining professional boundaries. We focus on what Brené Brown describes as “clear is kind.” When we’re clear with our team about expectations, we’re being kind — it sets everyone up for success. We also make hospitality part of our daily routine. We create moments of fun and appreciation at our 10@10 meetings, like handing out safety scratch-offs and offering small prizes.

These small gestures go a long way!

What are the moments throughout the day where hospitality matters most?

I think a lot about Michelle, who has served at the pasta station since 2016. She takes the time to connect with each guest — remembering what they’re studying or asking how class registration is going. It’s incredible to see the relationships she’s built just by caring in small, consistent ways. Some might be tempted to tell her to “speed things up,” but you really can’t rush hospitality. It’s those few extra seconds of connection that make all the difference.

Spotlight on Staff: Mo Kekic If you ask anyone who’s worked with or eaten at Café Mac over the past two decades, they’ll know Mo. Mo Kekic, a cook, has been with Bon Appétit since 1999 — when he was feeding students and faculty in a ballroom before the new dining hall opened in 2001. He remembers those early days clearly: the dust, the long hours, and the pride he felt helping move everything into the new space.

For Mo, the Macalester students are everything. Over the years, he’s formed hundreds of connections that go far beyond a serving line. Some of the most meaningful connections have come from students who share Mo’s roots. He’s from Mostar, Bosnia, — a city that’s even home to a school where some students first MO KEKIC, COOK, WITH ANDREW, A MACALESTER STUDENT hear about Macalester. “When they tell me they’re from my hometown, it feels special,” he says.

Many Muslim students also find comfort in Mo’s care and attention. He makes sure they know what’s in every dish, and they trust him. “They’ll come to me and ask if something has pork,” he explains, and students trust he’ll be knowledgeable about the details. Last year, Mo helped a student prepare Bosnian-style meatballs and goulash — a hearty dish popular across the Balkans and nearby countries.

Whether it’s bringing food directly to a student’s table, offering a kind word, or finding a way to brighten someone’s day, Mo’s sense of hospitality comes from a genuine place of compassion. “Young people are special,” he says. And after more than 25 years, many of those “kids” still come back. During Reunion Weekend, Mo lights up when familiar faces return. “They see me and say, ‘Mo! You’re still here!’”

Grinning, he says, “that means a lot.” — Amy Tomes

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“They see me and say, ‘Mo! You’re still here!’”

Grinning, he says, “that means a lot.”

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S P E C I A LT Y A C C O U N T

Chef Cliff Rome

Managing Partner, BAMJOY at the Obama Presidential Center (opening later this year)

Bryan Bruin Regional Director

RENDERING OF A CAFÉ AT THE FUTURE OBAMA PRESIDENTIAL CENTER

How do you define hospitality in your environment?

Hospitality, for us, is the full experience a guest feels the moment they step into our space. It’s genuine “we’re glad you’re here” energy. It’s also remembering a name, a favorite order, or picking up a conversation right where it left off. — Cliff What does great hospitality look like when it’s done well here?

It feels like a well-rehearsed performance where everyone knows their cue. Guests may not see the behind-the-scenes hustle, but they feel the ease, like they’re being guided on a small journey away from the outside world, even if just for a lunch break or coffee stop. — Cliff How do you train or coach teams to deliver on our standards?

We are fortunate to be working at the OPC and to take principles from diplomacy — cultural intelligence, listening before speaking, relationship-building, conflict de-escalation, and respectful negotiation — and apply them to guest and team interactions. In hospitality, this means training employees to behave like skilled ambassadors who can read situations, adapt their communication styles, and respond with empathy and professionalism. — Bryan

How does hospitality support the mission of the institution — education, inspiration, inclusion?

We see hospitality as the connector, turning the institution’s values into everyday actions. And our overarching vision for food service at the OPC is the “Loving Kitchen Table.” A place where all are welcome and we treat you like family. This aligns with Bon Appétit’s Dream …for the well-being of our guests and communities we serve. — Bryan

We create a space where everyone feels they belong.

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How do you make hospitality feel authentic to this particular community?

How do you create a sense of welcome for people of all backgrounds and comfort levels with the institution?

Authenticity starts with honoring the community’s roots. We create a space where everyone feels they belong. — Cliff

We start with our staff. When our team feels supported, respected, and excited to be here, that feeling naturally extends to our guests. We emphasize empathy, cultural awareness, and treating every person like they belong, because they do. Our internal team is very diverse and learning to love each other through our differences helps to create a culture of inclusion.

Because this is normal for us, it’s very easy to take this same approach with our daily guests and visitors. — Cliff

What challenges make hospitality hardest to sustain — and how do you work around them?

Every day can bring surprises! We stay flexible and solutionoriented, focusing on what we can control and handling the rest with grace. Hospitality for our team looks like genuine care: celebrating wins, offering growth opportunities, investing in training, and creating a workplace where people feel respected.

When our employees feel valued, they show up fully, and that energy reaches every guest. — Cliff How do you balance operational efficiency with genuine, human connection?

Because we cook from scratch and make everything with fresh, local, whole ingredients, our food is hand crafted by each of our talented culinary artisans. They cook with love so when their dishes are served — often by them directly — they pass that culinary dish of love onto the guests and visitors. — Bryan

How do you coordinate hospitality with curators, event teams, or volunteers so the experience feels seamless?

We get so excited to find creative ways to celebrate what other departments within the OPC are doing! Because the dining program is so adaptable, we can easily find ways to complement what their contributions to the museum are. If there is a special exhibition celebrating Indigenous art, we can custom create themed menus and specific menu items to showcase Indigenous cuisine. Through heritage-oriented programming we honor and celebrate every aspect of what occurs within each department of the museum. — Bryan

Spotlight on Staff: Manny Uribe To build a bridge between the OPC and the surrounding community, the team hired Manny Uribe, a longtime Bon Appétit employee in the Chicago area, as the director of community engagement. The former executive sous chef at the Art Institute of Chicago, “Manny is passionate about bringing what we do inside the OPC to the outside community, while finding resourceful ways to bring the outside community inside and exposing them to what is happening inside the OPC,” says Bryan.

Through his time as a culinarian in Chicago, Manny has built a great network, with close ties with the city’s vibrant culinary community. Manny will help the OPC create authentic and meaningful hospitality to welcome people from all walks of life.

Plus, says Bryan, “He’s a delight! He’s a joy to work with, with a great sense of humor and a patient demeanor.” MANNY URIBE (STANDING, CENTER) WITH CHICAGO-AREA CULINARY STUDENTS

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READING THE ROOM: DIGITALLY

IT STARTED, AS GREAT IDEAS OFTEN DO, WITH COOKIES. THREE FLAVORS, THREE QR CODES, AND A FEW HUNDRED CURIOUS STUDENTS AT IOWA’S LUTHER COLLEGE. THE GOAL: A FUN “FOOD FIGHT” VOTE TO CROWN THE CROWD FAVORITE. THE SURPRISE? WHICH

BY ALLY PADRICK

MEDIUM GUESTS USED TO SCAN THE CODE TOLD A BIGGER STORY THAN WHICH COOKIE WON.

hen we tracked engagement,” says Brand Activation Manager Keane Amdahl, “we saw the PID QR code beat the poster display by a landslide.” Learning how guests move through a given space is important, Amdahl explains. “Hospitality is about meeting people where they are, and data helps us see where that really is.”

Across Bon Appétit, the activation team is using digital tools in exactly this way — illuminating habits, rhythms, and preferences that aren’t always obvious in the moment. These insights help operations teams anticipate needs and design experiences that feel warm, personal, and responsive.

The tools help, but it’s what we do with the information that strengthens hospitality.

Where Engagement Begins

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At Exelixis, in Alameda, CA, the team approached that challenge with hospitality-forward creativity. They launched a “Show Off Your App” campaign, inviting guests who’d downloaded the Café Bon App mobile app to enter a drawing for an autographed cookbook by Michelin-starred chef Scott Clark. The drawing drove a 75% jump in app usage — proof that participation grows when the invitation feels fun, not forced.

Elsewhere, teams lean on data to meet guests where they already are. In San Mateo, CA, when a gaming company’s café noticed kiosk ordering far outpaced mobile ordering, they used exclusivity as a hospitality-driven incentive. During a grand reopening, the team offered certain dishes only through the mobile app, leveraging curiosity about exclusive menu options to drive new technology adoption without removing historical preferences.

As Regional Director of Activation Cara Brechler notes, the intersection of hospitality and data is a “powerful driver of engagement, adoption, and insights that can drive storytelling.”

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In Palo Alto, CA, Sand Hill Sundeck offers a clear example. Collaborations with local influencers helped the restaurant tell its story to a wider community, including one reel that drew over 36,000 views and boosted follower growth. Boosted posts for events like Mother’s Day brunch strengthened awareness and drove higher bookings. Public Restaurant PR & Marketing Manager Diana Diaz uses data from social media to “tell us what’s resonating. Those insights guide everything from menu highlights to programming.”

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“Each touchpoint gives us a chance to understand guests better,” Diana adds. “The tools help, but it’s what we do with the information that strengthens hospitality.”

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TH To develop a better understanding of how people engage with digital voting requests at a new account and figure out the best method for highest possible engagement.

The experiment is conducted in two parts.

The first is conducted among early returning student athletes and then again when the entire student body returns.

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QR Mini Poster QR Digital Screen QR PID

The takeaway PID was by far the most successful tool for encouraging active engagement from the students returning 46 total votes, or 94% of the total vote count.

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Develop and monitor multiple QR sources Collect QR scan data for each source Determine highest level of engagement...

AND THE NEW LUTHER SIGNATURE COOKIE!

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CAPTURE THE STORY, NOT JUST THE STATS: Engage the Image + Style team via the Help Desk to generate Lab Reports to document what guests loved, what surprised you, subsequent program changes, and what you’ll refine next time.

LET EMPATHY GUIDE THE METRICS: The best digital insights begin and end with care. Use what you learn to smooth friction points, add delight, and strengthen the experience for your guests.

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ALWAYS CLOSE THE LOOP: Follow up after surveys or feedback requests. A simple thank-you message reinforces trust and shows diners their input leads to action.

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WATCH HOW GUESTS ACTUALLY BEHAVE: Placement matters.

Compare engagement across posters, mobile scans, kiosks, and app links to understand the community you serve.

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START WITH A QUESTION: Before launching an activation, identify what you hope to learn. Clear intent makes even small data points powerful.

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This reflection isn’t just operational. Rather, it reshapes GY A D O P T how teams talk about hospitality itself. Instead H N O LO ION TEC HA OR VE F L of focusing solely on numbers, Snapshots BE O EN TO A SU capture the feelings behind the metrics AS — what sparked joy, what earned a return visit, or what left something to be desired.

Across campuses, offices, and public venues, digital tools give Bon Appétit teams a sharper view of what guests value. A cookie tasting revealed how a simple detail — QR code placement — can reshape an experience. Hospitality has always relied on noticing (and acting on) details and trends. Today’s tools help teams notice more: more preferences, more patterns, and more opportunities to exceed expectations. Technology can feel like a barrier to connection, but in practice it often brings us closer. Used with intention, these tools help us see what guests care about and respond in ways that feel personal and immediate.

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Luther Signature Cookie Engagement ADVENTURE | AT A GLANCE

These reports help accounts understand what worked, what opportunities exist, and how guests received the event. They fuel client conversations, inform planning efforts for future activations, and offer transparent insight into guest behavior. “Snapshots aren’t just a recap,” Regional Director of Activation Jennifer McGann noted. “They help us evolve.

We see patterns emerge and can make better choices next time.”

Seeing Guests More Clearly

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When an activation wraps, the numbers begin their second life. Activation Snapshots and Lab Reports help teams translate engagement into story, highlighting participation, guest comments, revenue impact, and the moments that defined the experience.

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In public restaurants and corporate cafés alike, Instagram has become an extension of our dining spaces. “Social media can be one of our best digital tools for hospitality engagement,” says Public Restaurant PR & Marketing Manager Laura Donovan. “It lets us meet guests where they already are and offer the same warmth and attentiveness they’d receive in person.”

PRODUCE PRINCIPLES: THE EAT LOCAL CHALLENGE EDITION

ONE OF THE MOST TREASURED DAYS OF THE BON APPÉTIT YEAR IS THE ANNUAL EAT LOCAL CHALLENGE, held every September. The ELC challenges our chefs to prepare at least one dish made from 100% local ingredients, down to the fats, spices, and herbs. Everything but the salt must be sourced from within 150 miles of the account (150 miles is part of our criteria for food defined as “local”). Year after year, we’re blown away by the ingenuity and creativity of our teams during this uniquely Bon Appétit cultural event. Here’s a fond look back at just a few of the dishes our chefs turned out during the 21st annual ELC.

BY WILLIAM PERSSON AND LEIGH BELANGER

AS A PART OF THEIR POP-UP PIZZA SERIES (SEE PAGE 13), THE TEAM AT ST. JOHN’S COLLEGE IN ANNAPOLIS, MD, SERVED A MUSHROOM, PANCETTA, HOT HONEY, AND BASIL NEAPOLITAN-STYLE PIZZA.

WHITMAN COLLEGE IN WALLA WALLA, WA, FEATURED A GRAIN BOWL WITH INGREDIENTS FROM MANY FARM TO FORK FAVES.

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PRODUCE PRINCIPLES

KKR IN SAN FRANCISCO, CA, SERVED A ROASTED LEG OF LAMB WITH BLISTERED CHERRY BOMB PEPPERS, PICKLED SQUASH, AND BINTJE POTATOES.

THE HIGHLIGHT OF ELC AT ROGER WILLIAMS UNIVERSITY IN BRISTOL, RI, WAS AN OYSTER STATION FEATURING SHELLFISH HARVESTED DIRECTLY FROM MOUNT HOPE BAY, THANKS TO A UNIQUE COLLABORATION BETWEEN BON APPÉTIT, THE CENTER FOR ECONOMIC AND ENVIRONMENTAL DEVELOPMENT (CEED), AND MALCOLM BOWEN, CEED’S AQUACULTURE FIELD OPERATIONS MANAGER. BOWEN JOINED STUDENTS DURING THE EVENT, EXPERTLY SHUCKING OYSTERS AND SHARING INSIGHTS INTO THE AQUACULTURE PROCESS THAT MAKES THESE DELICACIES POSSIBLE.

MEDTRONIC IN FRIBLEY, MN, SERVED A PAPPARDELLE PORK RAGU, USING A REGENERATIVELY AND ORGANICALLY GROWN VARIETY OF HARD RED WHEAT CALLED FOREFRONT FOR THE PASTA!

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OUR TEAM AT THE UNIVERSITY OF PACIFIC MCGEORGE SCHOOL OF LAW IN SACRAMENTO, CA, FEATURED A GRAIN BOWL WITH ROASTED BEETS, CARROTS, ARUGULA, WALNUTS, AND GOAT CHEESE.

AT THE UNIVERSITY OF SAN FRANCISCO IN CA, THE ELC DINNER FEATURED PORCHETTA WITH AN HEIRLOOM TOMATO AND GRILLED STONE FRUIT SALAD.

EMORY UNIVERSITY IN ATLANTA, GA, SERVED UP A COZY BOWL OF CHEESY GOUDA GRITS TOPPED WITH BRAISED BEEF, CHARRED CHERRY TOMATOES, AND OYSTER MUSHROOMS.

VASSAR COLLEGE IN POUGHKEEPSIE, NY, KEPT IT COZY WITH A STEWED BEAN AND GREENS DISH! (THEY ALSO HAD EVERYTHING FROM CAULIFLOWER STEAKS TO ROASTED ROOT VEGETABLES.)

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PRODUCE PRINCIPLES

FEATURING THE BEST OF EARLY FALL, THIS STONE FRUIT CAPRESE SALAD AT JESSUP UNIVERSITY IN ROCKLIN, CA, ROCKED SOME LOCAL BURRATA CHEESE AND PESTO SPREAD WITH A BALSAMIC GLAZE.

ACROSS THE SIX TRANSPORTATION TECHNOLOGY COMPANY LOCATIONS SERVED BY BON APPÉTIT, THE TEAMS FEATURED 38 100% LOCAL DISHES USING INGREDIENTS FROM 150 DIFFERENT LOCAL VENDORS!

SUNNYVALE SERVED APPLE AND TOFU TACOS OR PORK AND APPLE TACOS!

CHICAGO HAD MANY FAN FAVORITES, INCLUDING THIS EGGPLANT STACKER SANDWICH WITH MOZZARELLA AND BASIL.

AMONG OTHER DELIGHTFUL ITEMS, SAN FRANCISCO’S ROASTED CHICKEN WAS PICTURE PERFECT.

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MICHAEL

VENCKUS

REGIONAL VICE PRESIDENT, SOUTHERN CALIFORNIA

STARTED IN 1998 AS THE GENERAL MANAGER OF CONCORDIA UNIVERSITY, A NEW ACCOUNT WE HAD JUST SOLD.

MICHAEL’S WORDS OF WISDOM: » Get up early in the morning and exercise. It’s good for your health and clears the brain. » Remember that your customers and clients are the #1 priority. Without them, we have no company. » Take your vacations; stop and smell the roses! » Your associates are gold. They make us the best.

Get to know them, say good morning every day, and let them know you care. » Make sure you always pay yourself first, save your money. » Take time to dream every week about how to make your business better. » Mistakes are OK, but you better learn from them. » Trust, but verify.

MICHAEL VENCKUS AND FAMILY, THEN (ABOVE) AND NOW

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coast will have moved into the next chapter of their lives — retirement! We connected with former Regional Vice President Michael Venckus and former District Manager Brett Martin to hear their words of wisdom, earned from decades of experience with the Bon Appétit Management Company.

THANK YOU, MICHAEL AND BRETT!

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MARTIN

DISTRICT MANAGER, SOUTHERN CALIFORNIA

STARTED IN 1997, HIRED BY CARY WHEELAND AS DIRECTOR OF OPERATIONS AT A SOUTHERN CALIFORNIA HIGHER ED ACCOUNT. “It was clear right away that Bon Appétit was a company with a true entrepreneurial spirit and that all of us had a real opportunity to greatly influence the direction of our account and the company as a whole,” says Brett.

BRETT’S WORDS OF WISDOM: » In any interaction, always try to start with a question instead of a statement. » Don’t try to operate in a vacuum. We have great resources. Be collaborative and discuss critical matters as you move forward. » All of us, no matter our role in the company, should always remember that we are in the business of providing great food and that should always be the focus. » Stay calm.

BRETT MARTIN (R) WITH FORMER SVP CARY WHEELAND AT AN ACCOUNT IN THE 90’S (ABOVE) AND NOW

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WORDS OF WISDOM

By the time you’re reading this, two of our senior leaders on the West

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O V A R B K U D OS! HATS OFF ! !

O G O T WAY OVE NE OVER AND AB F WHO HAVE GO AF ST TS, E EN TH L EV AL TO RATE CATERING D OF APPL AUSE G WITH CORPO IN KE LP O A HEARTY ROUN HE SP ER BE TH IN ORATING ESTS ’ DAYS, WHE IST, OR COLL AB TW L IA D! TO MAKE OUR GU EC RL SP O A W E WITH SEE IN TH HTFUL SERVICE Y YOU WANT TO OFFERING DELIG THE HOSPITALIT BE TO AY W S. L WAY AND PERSONA

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H ive e ce Th re visited service they Two guests who the outstanding by d l se fee es pr em im th deeply heung, made celebration were server, Joanna C eir th d , an ed e riv ov ar ab t they that went From the momen l, attentive care zed oviding thoughtfu pr , ed m ge, and personali lco led we warmly iled menu know ta de , e. m nc ias rie us pe th ine en rgettable ex beyond. Jo’s genu oon into an unfo rn te af ly a ve Te lo e tir dy an alrea id. The en touches turned proach,” they sa it ccable beyond re pe im s wa e, making this vis er ice rv ph “Her se ul, elegant atmos ef ac pe . a zo to co os ed ribut er Gina M Room team cont staurant Manag s Huntington Re ite wr , ial ec sp truly Highly Perso

nalized Colla boration w Chefs at Dre ith DreamW amWorks pa orks ERG rt ne re d with the His Group on a re panic Employ cipe project fo ee Resource r Hispanic H ployees of H eritage Month ispanic herita , where emge submitted recipes close to their hearts and cultures. Exe cutive Chef Mur Rae Glenn and team repl icated the dishes th roughout the month an d gave the employee s whose recipes were featured “first taste” be fore serving the di DR EA M W O RKS EX EC UT sh. The IV E CH EF M UR RA E G LE ERG presiden NN t shared “The way you this feedback highlighted D : reamWorkers homemade m by cooking thei eals throughout r favorite childho the month was od dish was mad truly special an e with so muc d heartfelt. Eac h ca re and authentic h and you shared ity. You served stories, culture delicious food, , and connectio personal way. n in such a th Thank you for oughtful and your creativity , warmth, and to every dish th attention to de at made a last tail ing impression. ”

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at Cornell College Catering Manager Regina Finn started with Bon Appétit at Cornell College in Mount Vernon , IA, in August 2023 and has become a beacon for students on campus, according to Ren Solis-Roman, Cornell class of 202 7, in a feature about Regina for Cornell’s student newspaper, The Cornellian. Student Riley Edwards (‘26) reflects, “In a room full of people, she is just a light. Anytime I see her walking around, she makes it a point to say hi to everyone and points a smile to them. Every time I see her, it puts a smile on my face as well.” Finn wants to have those around her smile, noting, “(It) is my all-time favorite thing.” Wit h COR NELL COL LEGE ’S CATE every encounter, she raises the RING MAN AGE R REGI NA FINN spirits of the students at Cornell . “The campus adores Regina, her kindness, and her spirit of hospitality, always willing to go that extra step to provide quality service and good vibes to our catering events on campus. I beli eve she exemplifies the spirit of Bon Appétit’s Dream,” says Dav id Smigo, general manager at Cornell.

at Target Going the Extra Mile a Minneapolis, MN, gave An employee at Target in his ght cau o wh n nso Joh er Jordan shoutout to team memb lly ecia ng guest service on an esp eye delivering outstandi ch and lun at ple peo 00 3,0 served busy day where the team ryone a person he was telling eve 1,500 at happy hour. “To s ng straws or extra napkin to have a great day, grabbi ond people’s days in a 10-sec for people, and making ke a ma ngs thi ttle “Li st. get gue interaction,” said the Tar , and he and you’re waiting in line difference when it’s busy, tor figured out well.” seems to have the ‘it’ fac

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k of smoothie cups with “While waiting, I noticed a stac shyly explained that he had handwritten messages. Jernard s on each one for the stuwritten kind, encouraging note gesture; pure kindness dents. It was a beautiful, heartfelt phone to capture the in action. I quickly pulled out my are the little things that can moment, telling him that these — Heather Mattingly, senior truly brighten a student’s day.” marketing specialist at SCAD

JERAR D DUN CAN AT SCAD

WITH HIS UPLIF TING SMO

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Putting G uests at Cybersecu Ease at Bay Area rity Comp Managers at any this Bay Are a cybersecu a guest who ri ty co mpany hea was overseei rd from ng catering for an execu event about tive briefing Catering C aptain Dav id Zepeda: “I wanted to reach out an d express my si Davids’s outs ncere gratitud tanding wor e for k on our cate amazing! A ring today. H nd we haven’ e t w ev as en made it to lu of 60+ peop nch yet. For le David arri ou r ve group d early and ha beautifully.

He gracious d everything ly showed m se t up e around an comfortable d made sure and confident I felt about the se “His upbeat tup. demeanor an d friendly at morning, as titude were I was definit a huge relief el y outside my this with him in comfort zone the past, an . I’ve worked d he is always with. David a pleasure to truly goes ab collaborate ove and beyo sure you both nd, and I w anted to mak knew how m e uch I apprec iate his supp ort.”

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Seamless Cate ring Experienc es at Butler Un iversity In an era when ap ps, algorithms, an d automation shap live and work, one e how we truth remains cons tant: great hospita depends on people. lity still At Butler Universi ty in Indianapolis Catering Admini , IN, strator Shari Bridg er brings that conn every day. As the ection to life face of Butler Cater ing, she transform be a transactional s what could process into a thou gh tful partnership th Bon Appétit’s value at reflects s of care, collaborat ion, and creativity.

Shari embodies th ese values through he r instinct to guide and elevate every custo mer experience. For many clients, work ing with her feels less like placing an order an d more like collabo rating with a truste d partner. Shari bring s a blend of empath y and precision that BU TLE R’S CATER has helped Butler IN (L) WI TH EXE CU G AD MI NI STRATO R SH AR I BR IDG ER TIV E CH EF MI CH Catering achieve AE L TER RY some of its highest gu est sa tisfaction scores to date, with 96% of respondents rating communication as and effective. Shar prompt i’s work demonstr ates that while tec streamline, hospita hn olo gy can lity still relies on people who make feel effortless thro ev er y event ugh careful listen ing and smart exec ution. — Kevin Asselin, ma rketing director, Bu tler University

KUDOS!

D Making People’s Days at SCA l at Savannah College Jernard Duncan joined BeeFue a barista this year, and as of Art and Design in Georgia shine, writes Heather sun from day one, he’s been a ray of t at SCAD. “His tone ialis Mattingly, senior marketing spec kind, an energy that and is consistently warm, welcoming, , Jernard greeted visit nt rece instantly lifts the room. On a my usual; of ng havi be d I’ me with a smile and asked if r.” orde my ered course, he rememb

y at Santa Clara Universit Praise for Team Members at Santa Clara University in Emma Pena-Gallardo, barista ntly étit for 25 years. She was rece CA, has been with Bon App highlighted on their social media accounts for the warm and kind energy she brings to the students at Santa Clara. Elsewhere at the account, barista Carmo Carreia was featured by the Dean of Law in his Gratitude Month letter for the warmth and hospitality she brings to the law WIT H SAN TA BARI STA CAR MO CAR REIA ON school community.

VERS ITY LAW STUD ENTS CLA RA UNI HER BIRT HDAY!

KUDOS TO THESE LOVELY TEAM MEMBERS!

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o t s y a W e e r h T p To

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y t i l a t i p s o H e WinetoaYv our a i d e M l a i c o S Being hospitable on social media might sound like trying to roll a rock uphill, but from a brand perspective, think of it as a first impression for potential guests.

Meet, greet, and charm in the comments now, welcome curious guests IRL later. Here are three ways to bring that special touch to your social media feed:

We’ve made it easier with a decision tree and customizable response templates.

#1: RESPOND TO EVERYTHING*. QUICKLY. People notice when you respond to their direct messages and comments, and they appreciate it! It’s a great way to make guests feel heard and welcome in an age when their digital presence is a big part of their life. *Okay, maybe not everything. We have a list of stuff you should loop different corporate support team members on, but luckily these are rare occurrences on social media!

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#2: FOLLOW INCLUSIVE BEST PRACTICES. Make sure your content is accessible to all! Use descriptive captioning, avoid using hashtags and emoji in place of words, and mirror any text in your image in your caption. (Avoid posting images of signage in general. There are social media materials you can use instead.)

Scan here to review content best practices and our inclusion on social media guide.

#3: GIVE GUESTS A PEEK BEHIND THE CURTAIN. Help followers get to know your team and get them comfortable approaching the team for help in person. Regularly run content series like Day in the Life, which we have extensive resources for in the Social Media Content Library. We have Seasonal Content Suggestions encouraging you to post Behind the Scenes content, but you don’t need to wait for us to prompt you! Go behind the scenes of preparing for a big event, for example.

Explore our seasonal content suggestions for more.

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Day in the Life: Hospitality Edition

BY CHLOE OBOLENSKY

John Brenning Executive Chef Bon Appétit at Getty, Los Angeles, CA

MORNING In sunny Los Angeles, mornings for Executive Chef John Brenning are a careful balance of wellness, reflection, and recovery. Depending on the rhythm of the previous day, he might begin with meditation or exercise to center himself before stepping into the kitchen. “Both are invaluable for setting my energy and clarity for the day ahead,” he says. On mornings following late-night catering events, rest takes priority.

“Being present and effective for my team is the most important thing,” he explains.

Despite being a chef, John often skips breakfast.

“Most mornings are filled with tastings — small bites as we prepare for service — so my day is fueled by those little samples,” he says. On quieter mornings, he might walk to a local Korean tea house for matcha, eggs, and fresh fruit. “That balance of something fresh and restorative feels perfect.”

JOHN BRENNING

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AFTERNOON

FREE TIME

Hospitality is at the heart of John’s role. “Food on its own is only part of the experience — we are not just feeding people; we are caring for them. My role extends beyond the plate to the feeling and memory a guest leaves with.” John is also an accomplished ceramicist, with some of his creations making their way to the Getty dining room.

Outside the kitchen, John finds balance in pottery and spending time with close friends. His evenings often include reflection on both craft and connections: “I wonder if my latest pottery piece will come out the way I intended — will it dry properly; will it hold the form and function I hoped for? And then there’s the personal side — wondering when I’ll next see my close circle of friends and family.”

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Above all, gratitude defines John’s evenings. “At Bon Appétit at Getty, I’ve found balance like nowhere else.

Between the beauty of the setting, the caliber of the program, and the amazing people I get to work with every day, I go to bed feeling blessed and thankful.”

A DAY IN THE LIFE

At Bon Appétit, no two days are ever the same, whether teams are prepping for a big catering event or managing the details of a visiting chef pop-up.

From California to Minnesota and down to Florida, we go behind the scenes to explore the daily lives of three team members, showcasing how each person brings their unique touch to the world of hospitality.

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Tom Quanrud Concierge Target, Minneapolis, MN

MORNING For Tom, mornings start with a calm routine… and, of course, a cup of coffee.

His alarm rings at 6:15 a.m., giving him a quiet moment to check the news and center himself before his quick commute to Target headquarters in downtown Minneapolis.

On his ideal morning, Tom says, “Breakfast is an expansive Las Vegasstyle buffet — but since that’s not always practical, I usually grab a tuna protein box from our café for a mid-morning break. On weekends, I love exploring new

brunch spots, although we often end up at our usual favorites.”

Once at work, he’s greeted by the friendly faces that get him in the door. “First order of business is to get my cart and gather items in the café to take upstairs to the flex floor. One of my main tasks every morning is to stock the pantry on my floor with a variety of sandwiches and wraps, salads, and an assortment of prepared veggie and fruit boxes — big shout out to our kitchen staff for getting these items ready for me every morning!”

Trish Ross Catering Manager Eckerd College, St. Petersburg, FL

MORNING good morning to the staff. I see what challenges they may be having and if assistance is needed. Then I go back to the office, check emails, and see what meetings I have lined up for the day.

After that I’m out in the field checking on my team, events and getting feedback A self-proclaimed morning person, Trish from clients. Always thanking them for a likes getting things done early so she can job well done. I often try to assist them enjoy the rest of her day. with cleanup, but they mostly send me on my way. It makes me smile to know “The first thing I do when I get to that they appreciate me just as much as work is put my bags down and say I appreciate them.”

Trish Ross starts her mornings with coffee, the Weather Channel, and sometimes a workout. “If I have no plans, I love to sit outside with my coffee or tea, listen to nature, and work in the yard,” she says. “I love plants.”

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A DAY IN THE LIFE

AFTERNOONS + FREE TIME His afternoons may include assisting in the café, supporting the flex floor, or helping at the Bullseye Boutique. After work, Tom enjoys creating comfort pasta dishes, practicing the piano, or winding down with friends and a favorite TV show like House Hunters.

“I love creating pasta dishes with whatever I find in the refrigerator and freezer,” he says. “Back when I was creating menu items for my restaurant, I loved finding ways to add a Minnesota touch to Italian meals. One of our most popular winter dishes was Sunday Supper Risotto — creamy arborio rice with chunks of tender pork, roasted Brussels sprouts, grilled red onions, and lots of Parmesan cheese. Total comfort!”

TOM QUANRUD

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WIND DOWN

“To me, hospitality is about more than just service. It’s about kindness, connection, and care,” she says. “A simple ‘hello’ or ‘how are you’ can brighten someone’s day. I believe in lending a helping hand whenever I can, whether at work or in the community. It costs nothing to share a smile or kind word, but those small gestures can truly make a difference.”

At the end of a long day, Trish relaxes at home.

“I put on music, watch the news, and do a word search before bed. On extralong days, it’s just music and ice cream.”

TRISH ROSS

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BY ALLY PADRICK

Congratulations to the 2025 Winners of Compass Night of Stars!

From the first clink of celebratory beverages to the last standing ovation, this year’s Compass Night of Stars brought together outstanding associates from across the country, including a stellar group of Bon Appétit leaders whose work shapes how our guests experience our dining spaces every day. The Night of Stars gala is the national celebration of the company’s Be-A-Star recognition program, honoring those who consistently deliver excellence, innovation, and hospitality at the highest level.

These honorees are the people who design guest experiences, mentor teams, orchestrate large-scale operations, and make sure every hospitality moment reflects the very best of Bon Appétit.

Join us in congratulating this year’s Compass Night of Stars winners from Bon Appétit!

Dorian Gossom DISTRICT MANAGER, SEATTLE AREA

District Manager Dorian Gossom brings big venue logistics and experience to everyday dining.

A Florida State business graduate, she began her career in the sports and leisure sector before joining Bon Appétit in 2018 and rising through leadership roles at Nordstrom and Expedia Group in Seattle. Today, she oversees a portfolio of accounts, partnering closely with clients to design bespoke programs that reflect their culture while driving safety, quality, and financial performance. Her teams describe her as a leader who “sees the whole field,” and invests in people, building a strong bench, and a culture where continuous improvement and getting the work done are one in the same.

Alexia Nguyen DIRECTOR OF OPERATIONS, SNOWFLAKE

Director of Operations Alexia Nguyen joined Bon Appétit in 2020 as a café manager at Amazon with an established expertise in pastry, transitioning to General Manager at Snowflake in 2022. She now leads operations through rapid growth and/or relocation efforts. Alexia is known for keeping clients highly engaged and teams committed, even in times of change. She builds trust through transparency, clear communication, and a focus on both results and people.

Her team’s loyalty and her clients’ confidence say it all.

Genesis Alvarez GENERAL MANAGER, TESLA

For nearly a decade, General Manager Genesis Alvarez has been the steady, welcoming presence at the center of Tesla. Inspired by a father figure who taught her that food is about connection, she leads with that same belief every day. Genesis is known for balancing operational rigor with genuine warmth, whether she is coaching a new manager, navigating change, or greeting guests by name. Colleagues praise her adaptability and her instinct for hospitality fundamentals like consistency, thoughtful service, and creating spaces that feel inviting.

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Joshua Dendo REGIONAL DIRECTOR OF CULINARY SUPPORT SERVICES, TECHNOLOGY COMPANY

Regional Director of Culinary Support Services Josh Dendo grew up in a home where every meal told a story, from Midwestern comfort dishes to Polish family recipes. That foundation, combined with Michelin-level experience as a chef, now fuels his work designing and supporting a range of culinary operations. Josh has led concepts across a multi-café neighborhood at a large tech campus and found his sweet spot in commissary production, where he can marry efficiency with chef-driven quality. He is passionate about bringing fine-dining standards to commissary production spaces so that every guest in every café can taste the care behind the menu.

Caroline Garfink GENERAL MANAGER, ILLUMINA

General Manager Caroline Garfink has built a reputation for walking into complex accounts and leaving them stronger, steadier, and with teams that are proud of their work. Since joining Bon Appétit in 2016, she has revitalized programs, launched new cafés and catering at a California social media company, and guided her Illumina team through the pandemic with calm and clarity. Her teams are known for high KPI scores and a remarkable safety record, including more than two years injury-free. Caroline’s leadership is grounded in strong human connections: she sets clear expectations, listens closely, and builds trust so associates feel both supported and accountable.

Licelys Hamman GENERAL MANAGER, FUQUA SCHOOL OF BUSINESS

General Manager Licelys Hamman is known for pairing exceptional client satisfaction with strong financial results. She manages her program with clear-eyed discipline, making sure every detail reflects Bon Appétit’s standards, from the way the operation runs to how the brand shows up on the floor. Her teams describe a leader who is present, prepared, and always modeling the standard she expects. Licelys creates an environment where associates feel supported and accountable, and where clients know they have a trusted partner who will protect the guest experience while keeping the business in great shape.

Charlie Schwandt GENERAL MANAGER, CARLETON COLLEGE

Charlie Schwandt is a dedicated, collaborative leader who embodies Bon Appétit’s culture of hospitality — at both the front and back of house. As general manager at Carleton College, he leads a talented team focused on creating dining experiences that bring the campus community together and reflect the character of the college.

With 20 years in hospitality and operations, Charlie is known for fostering high-performing teams, championing sustainability, and driving innovation that supports both the guest experience and strong financial performance. Whether mentoring future leaders, refining operational systems, or partnering with campus stakeholders, he approaches each challenge with purpose and optimism, inspiring trust and engagement across his team and with the Carleton community.

These leaders remind us that the future of hospitality at Bon Appétit is bright, bringing operational excellence, culinary craft, and genuine care for people together on every plate.

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W

e are so excited to share our very first cros sword puzzle in Bravo. Pa rt of what makes th is so exciting is that it was create d by a Bon Appétit em pl oy ee at Tr ine University in Angola , IN , Stephanie Co llins. Tr ine General Manager Jacilyn Kr amer writes , “Steph anie is a cashier at Tr ine who joined th e company less than two years ago. She takes great pr ide in lear ning our standar ds , techniques , and GE4 guidelines and loves shar ing her pa ssion for Bon Appé in fun ways. Ever y tim tit e a new Bravo editi on comes out, she not only promotes th em to the Tr ine staff who come to eat, but she also uses th em to create new Bo n Appétit-themed puzzles.” So fu n!

Than k you, St ep ha nie!

TRIN E UN IVE RSI TY

CASHI ER AN D PUZ

ZLE MA KER STE PHA

NIE CO LLIN S!

A Very Bon App étit Crossword!

ACROSS: 1. 2024 was the 20th anniversary of what local food program?

2. What does F2F stand for?

3. Food containing absolutely no animal or dairy products 4. What is the first edible plant to return to Eastern Washington after the winter thaw? (Bravo Spring 2025 for clues) 5. What month of the year is National Nutrition Month?

6. What milestone did the team at the Fred Hutchinson Cancer Center recently celebrate?

7. What was the name of the competition that Trine University and Bon Appétit hosted last spring?

8. Ask for a Manager on Duty (MOD) or a chef if a guest has questions about these 9. What must servers wear to protect their arms from heat?

10. All employees must wear shoes of this type

DOWN: 1. It is estimated that nationwide, restaurants send approximately 20 _____ pounds of food to the landfill every year.

2. What is the theme of Spring 2025 Bravo magazine?

3. What account in Indiana recently celebrated seven years accident-free?

4. It is mandatory to use a cut _____ when using a knife 5. At Bon Appétit, our Dream promises to provide food that is “alive with flavor and _____” 6. What is the theme of Fall 2025 Bravo magazine?

7. In the café, we don’t use peanuts or _____ as ingredients 8. In 2009, Bon Appétit created the _____ program, hiring recent college grads as sustainability educators 9. PPE stands for Personal Protective _____ 10. Every Bon Appétit location offers at least two _____ meal options at every meal period

BAKING CONTEST CONGRATULATIONS TO OUR SWEET & SAVORY BAKING CONTEST WINNERS! When the Purchasing team reached out to chefs around the company with a baking challenge to elevate two General Mills pre-mixes into dishes that showcased their craft and creativity, many of our talented pastry chefs rose to the occasion. “Choosing the winners was no easy task,” says Patrick McElroy, a chef on the purchasing team who coordinated the contest. Among the deep bench of talent that submitted recipes, the winners stood out for their unique approaches to the task at hand.

Jaime VanderWoude, pastry chef at St. Olaf College in Northfield, MN, has been working at Bon Appétit for three years.

“What I love most about Bon Appétit is the encouragement to be creative and think outside the box,” she says. The idea for her dish, chicken hush puppies with hot honey sauce, came from wanting to do something unexpected.

“Instead of going sweet, I thought — why not go savory? I wanted to combine that light, slightly sweet donut flavor with our crispy chicken and balance it out with a combination of seasonings and spicy-sweet hot honey drizzle. It turned out to be the perfect mix of comfort food and creativity!”

On the West Coast, Luis Perez, pastry chef at The Huntington in San Marino, CA, created a wildly inventive dish he called Portuguese Man of War. Perez, who has been with the company for three years, after stints in Los Angeles that include the Four Seasons, appreciates the solitude of his position and the creative freedom to come up with recipes like his winning Man of War. The dish was a stylized creation inspired by the molecular gastronomy of chef Heston Blumenthal and the surrealism of artist Salvador Dali, says Perez. He started with a caramel custard-filled hazelnut sponge cake, dipped it into the donut mix and fried it, then paired the custard-filled fried donut-cake with artfully arranged giant feuille, chocolate sauce, prickly pear sauce, and whipped cream.

Congratulations on your wins, Jaime and Luis!

Bon Appétit is fortunate to have such innovative and talented chefs in our ranks!

BE THE ALLY SERIES PLEDGE Last fall, many team members joined the Diversity and Inclusion Action Council (DIAC) on a journey to explore allyship in the workplace. We’re building a community of allies who support a culture of equity, inclusion, and belonging, helping to build trust among colleagues and a workplace where everyone can do their best work and thrive.

The Be the Ally series pledge took participants through different types of potential allyship and asked them to pledge to embody some of the different types of allies we all have the potential to be. Scan the QR code below to take a deeper dive into the types of allyship outlined by the DIAC. Here’s what some of our allies had to say in their pledges.

THE ADVOCATE “I will support our staff, help them find resources, and ensure they have the tools they need.”

— Michele Boie, retail manager, University of Northwestern St Paul, MN

THE CHAMPION “I will redirect opportunities to team members. I will do so by training employees, holding them accountable for actions, and guiding them in the correct direction.” — Haley Mortenson, sous chef, University of Northwestern St Paul, MN “I plan to either seek out projects for teammates or colleagues who are subject matter experts or integrate them into existing customer experiences.” — Anonymous

THE CONFIDANT “I’ll let folks know they don’t have to fear any kind of obstacles when confiding in me, and pay attention to...my team members and how they’re doing.” — Anonymous “I’ll continue to be me! Approachable, confident, and a good listener.” — Anonymous

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BRAVO IS THE SEMI-ANNUAL MAGAZINE OF

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