Citations with the tag: BON Appetit Management Co

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  • Bon Appetit looks to certify managers.
     // Nation's Restaurant News; 6/24/96, Vol. 30 Issue 25, p16 

    Reports on Bon Appetit Management Co.'s efforts to certify its unit managers in safety and sanitation.

  • Bon Appetit sets a new course.
     // FoodService Director; 12/15/97, Vol. 10 Issue 12, p16 

    Focuses on the realignment of the executive management team at Bon Appetit Management Company. Award won by Debi Benedetti, the former vice president of the corporate foodservice division; Executive changes made; Comments from Benedetti.

     // Time; 9/14/2009, Vol. 174 Issue 10, p8 

    A correction to the article “America's Food Crisis and How to Fix It” that was published in the August 31, 2009 issue is presented.

  • Bon Appetit Opens Full-Service Restaurant in Mission Bay Office Building.
     // Food Management Exclusive Insight; 11/21/2014, p3 

    The article reports that on-site restaurant firm Bon Appétit Management Co. has launched a Mediterranean-themed restaurant, called Stem Kitchen & Garden, in a Mission Bay district building in San Francisco, California as of November 2014.

  • 4. Bon App�tit produces guide to help young farmers.
     // Food & Environment Electronic Digest; 2009, p4 

    The article offers information on the availability of a guide from Bon App�tit Management Co., which helps student gardeners form business partnerships with college food service providers in the U.S.

    Lawn, John // Food Management; Jan2002, Vol. 37 Issue 1, p14 

    Reports the reputation of Bon Appétit Management Co. on food management in Palo Alto, California. Annual sales of the firm; Number of employees; Foods offered.

    Lawn, John // Food Management; Jan2002, Vol. 37 Issue 1, p20 

    Profiles businessman Fedele Bauccio of Bon Appétit Management Co. in the U.S. Views on management firms; Goal for the company; Accounts on the roles of managers.

    Pond, James // FoodService Director; 3/15/2002, Vol. 15 Issue 3, p40 

    Reports on the food service business of Bon Appetit Management Co. Conviction of the company; Schools and corporate clients of the company; Efforts of the company to maintain customer satisfaction.

  • CULINARY DIR. MARC ZAMMIT: Customizing in a standardized world.
    Pond, James // FoodService Director; 3/15/2002, Vol. 15 Issue 3, p42 

    Reports on the views of Marc Zammit, culinary director at Bon Appetit Management on the business philosophy of the company. Preference in hiring chefs; Importance of the freshness of the food; Focus on the use of regional and seasonal product.

  • Bon Appetit serves world foods in new corporate dining rooms.
    Pond, James // Nation's Restaurant News; 06/29/98, Vol. 32 Issue 26, p16 

    Focuses on Bon Appetit Management Co.'s opening of two corporate dining rooms in Silicon Valley, California. Development of upscale recipes at corporate foodservice prices in Oracle Corp.'s 600 Cafe; Availability of Hispanic and Asian food in Silicon Graphics' East Side/West Side dual...

  • 1st Midwest B&I: AT&T/Chicago intros Bon Appetit brands.
    Pond, James // FoodService Director; 3/15/97, Vol. 10 Issue 3, p12 

    Reports on Bon Apetit Management Co.'s opening of its first business and industry food service account in the Midwestern United States in Chicago, Illinois.

  • Debi Benedetti.
    King, Paul // Nation's Restaurant News; Jan97 Special Issue The NRN Fifty, Vol. 31 Issue 4, p24 

    Profiles Debi Benedetti, vice president of California-based food service contractor Bon Appetit Management Co. Company's move to reposition itself from a regional to a national company; Benedetti's career history; Educational background; Responsibilities at the company.

    Carr, Kathy Ames // Crain's Cleveland Business; 12/9/2013, Vol. 34 Issue 49, p16 

    The article reports on the success of the restaurant company Bon Appetit Management Co. as the food service provider for Provenance at the Cleveland Museum of Art in Ohio in 2013.

  • Bon Appetit plans first restaurant, stadium catering.
    King, Paul // Nation's Restaurant News; 02/14/2000, Vol. 34 Issue 7, p23 

    Reports on Bon Appetit Management Co.'s projects in the 2000 basketball season in San Francisco, California. Includes handling the catering and foodservice for luxury suites at Pac Bell Park; Opening of its first freestanding restaurant in Willie Mays Plaza; Concepts to be used in the bistros.

  • Bon Appétit Promotes Local with Mercantile.
    King, Paul // FoodService Director; 11/15/2013, Vol. 26 Issue 11, p12 

    The article offers information on the Mercantile program created by the restaurant company Bon Appétit Management Co. in partnership with local artisans which allow the company to sell a variety of items made from local and organic foods.

    King, Paul // FoodService Director; 8/15/2002, Vol. 15 Issue 8, p22 

    Reports on the opening of the Farmers' Market at Pacific Bell Park in San Francisco, California by Bon Appetit Management Co. Food items offered at the Farmers' Market.

  • Bon Appetit To Intro Smaller "Dub Box" Mobile Concept.
    King, Paul // Food Management; Sep2013, Vol. 48 Issue 9, p14 

    The article presents information on the mobile food concept titled "Dub Box" to be launched by the on-site restaurant company Bon appetit management Co., replacing old food truck "Monte Cristo" based in Seattle.

  • Debi Benedetti: Silver plate/schools.
    King, Paul // FoodService Director; 4/15/97, Vol. 10 Issue 4, p50 

    Profiles Debi Benedetti, vice president for Bon Appetit company. Comments from Benedetti; Management strategies of Beneditti.

  • Bon Appetit issues challenge.
    King, Paul // FoodService Director; 9/15/2005, Vol. 18 Issue 9, p12 

    Reports on the Eat Local Challenge to be conducted by Bon Appetit Management Co. in Palo Alto, California to emphasize the significance of local sourcing in food service on September 29, 2005. Mechanics of the challenge; Relaunch of hormone-free milk of Schultz Creamery through the investment...

  • Google's "Top Chef".
    Buzalka, Mike // Food Management; Nov2009, Vol. 44 Issue 11, p16 

    An interview with Preeti Mistry, executive chef at Bon Appetit Management Co. in Mountain View, California, is presented. Mistry states that she met with casting producers to get involved in the "Top Chef" program. She mentions that her favorite dishes include okra, curries, bitter gourds, and...

  • Assemble Dinner @ Work.
    Weisberg, Karen // FoodService Director; 7/15/2007, Vol. 20 Issue 7, p44 

    This article offers information on the home meal replacement program called, Your Dinner from Bon Appetit's Kitchen, for the employees of eBay in San Jose, California. Under the program, employees can buy dinner on-line by logging onto the company's location-specific Web site. A maximum number...

  • Bon Appetit among first to accept SFM's challenge to `Match-A-Meal' for homeless.
    Blake, Kathy // Nation's Restaurant News; 11/17/97, Vol. 31 Issue 46, p44 

    Reports on Bon Appetit Management Co.'s plans to donate cash to the Foodchain food recovery network for its Match-A-Meal program for the homeless. Background on Match-A-Meal; Fund raising held by Bon Appetit for Match-A-Meal; Society for Foodservice Management's endorsement of the Match-A-Meal...

  • Local Motion.
    Weisberg, Karen // FoodService Director; 2/15/2006, Vol. 19 Issue 2, p38 

    The article focuses on the attempts of Bon Appetit Management Co. to encourage food service operators to buy locally grown food products in the U.S. The company has been on the forefront in supporting the farm-to-table effort and in encouraging its chefs to go the extra mile to pick up whatever...

    Weisberg, Karen // Food Management; Jan2002, Vol. 37 Issue 1, p22 

    Profiles the director of Culinary Support and Development, Mark Zammit of the Bon Appétit Management Co. in the U.S. Goals for chef's career development; Career background; Insights on management schemes.

  • Compass acquires Bon Appetit.
    Weisberg, Karen // Food Management; Apr2002, Vol. 37 Issue 4, p9 

    Reports the acquisition of Bon Appetit Management Co. by Compass Group PLC in the U.S. Location of other facilities of Bon Appetit; Agreement between the two companies on major shareholdings; Impact of the acquisition on the business operations of Compass Group PLC.

  • Bon Appetit Using Social Media to Drive Walk-in Traffic to Starbucks HQ's Onsite Cafe.
    Weisberg, Karen // Food Management Exclusive Insight; 5/ 7/2012, p1 

    The article reports that Bon Appetit Management Co. is using social media sites Twitter and Facebook to promote its cafe, SoDo Kitchen, in Seattle, Washington as a tourist dining destination.

  • Equity investment.
    Rigual, Luis R.; Bustos, Sergio R. // Latin Trade (English); Jun98, Vol. 6 Issue 6, p19 

    Reports that the Inter-American Investment Corp. has signed a US$2 million equity investment agreement to obtain an 18.3 percent share of El Salvador's Bon Appetit.

  • DEVELOPED FOR B&I, HIGHER ED.: Latin food makes a splash in display cooking stations.
    Rigual, Luis R.; Bustos, Sergio R. // FoodService Director; 9/15/2001, Vol. 14 Issue 9, p5 

    Deals with the Mundo Latino food program of Bon Appetit Management Co. for the corporate and higher education segment in the United States. Reason for setting up the program; Popular dishes offered; Standard items offered by the program.

  • NEW FLAVORS JOIN CORE FAVORITES: Creative salad dressings.
    Fiss, Mary Lassen // FoodService Director; 4/15/2003, Vol. 16 Issue 4, p56 

    Deals with the inclusion of non-traditional flavors to salad dressing offerings in the U.S. food service market. Ingredients of the Vegetable Chow Mein Salad on Piadini recipe of Ken Sligar, executive chef of Bon Appetit Management Co.; Range of brand name salad products used at the Children's...

    Fiss, Mary Lassen // FoodService Director; 10/15/2002, Vol. 15 Issue 10, p26 

    Reveals that Bon Appetit Management Co. topped the list of U.S. colleges with great food in 2002 according to the Princeton Review survey. College which held the number 2 ranking; Number of students surveyed.

    Cavanaugh, Bonnie Brewer // Nation's Restaurant News; 6/21/2004, Vol. 38 Issue 25, p42 

    Reports on on-site foodservice operators' attempt to overcome cost and distribution obstacles, and sustain profits while providing earth-friendly foods in the United States. Increased popularity of organically grown food products and foods produced under sustainable farming methods; Directives...

    Weisberg, Karen // FoodService Director; 6/15/2002, Vol. 15 Issue 6, p22 

    Offers views on the partnership of Bon Appetit with the Monterey Bay Aquarium's Seafood Watch sustainable aquaculture program. Effort of Fedele Bauccio, Bon Appetit's president and chief executive, to convince his chefs and managers to support the program; Reaction of the chefs to the move;...

  • EXPANDING THE MENU WITH: Something for everyone.
    Lang, Joan // FoodService Director; 5/15/2003, Vol. 16 Issue 5, p76 

    Focuses on Bon Appetit Management Co. in Palo Alto, California. Information on its Farm to fork dining platform; Background on its vegetarian and vegan concept called Cucina Verde.

  • Fresh in a Flash.
    Lang, Joan // Food Management; Apr2012, Vol. 47 Issue 4, p10 

    The article offers information on the pilot program of microprocessing that has been initiated by chefs of Northern Ohio Bon Appetit Management Co. and the Center for Innovative Food Technology (CIFT).

  • From the Mountain to the Bay.
    Buzalka, Michael // Food Management; Feb2006, Vol. 41 Issue 2, p24 

    The article presents an interview with Stephen Higgs, chef manager for the Bon Appetit Management Co. operation at Symantec Corp.'s world headquarters in Cupertino, California. When asked how did he get to Bon Appetit, he said that he asked for a sponsorship and was interviewed and hired. He...

  • GUESTS, CRITICISM WELCOME: Free foodsvc. helps rate Dreamworks site `coolest'.
    Buzalka, Michael // FoodService Director; 08/15/2000, Vol. 13 Issue 8, p5 

    Describes the dining facility of Dreamworks SKG in Glendale, California. Role of the Bon Appetit Management Co. in managing the establishment; What employees like about the facility; Features of the kitchenettes; Foods that are served at the facility.

  • MADE OF LIMESTONE, STARCH: Bon Appetit goes green.
    Buzalka, Michael // FoodService Director; 10/15/2001, Vol. 14 Issue 10, p30 

    Reports on the packaging agreement between Bon Appetit Management Co. and EarthShell Corporation. Description of the packaging system developed by EarthShell; Comparison of the packaging system with traditional packaging systems; Terms of the agreement.

  • Bon Appétit Adds to Mobile Fleet in Seattle.
    Buzalka, Michael // Food Management; Sep2015, Vol. 50 Issue 9, p14 

    The article offers information on Mobile Mavens mobile food services from restaurant Bon Appétit Management Co. to serve on locations unapproachable to larger vehicles and less labor to manage and presents the views of Laura Braley, venue public relations manager.

  • Beyond Chicken Caesar.
    Parseghian, Pamela // FoodService Director; 5/15/2012, Vol. 25 Issue 5, p40 

    The article focuses on new seasonal salads feature beyond chicken caesar. Healthy options are presented like the quinoa for chef Richard Ramos of Bon Appétit Management Co. and red lentils for Rocky Galloway of the University of Missouri Health Care network. Seafoods choices include salmon...

  • TO OPPORTUNITIES UNDER COMPASS: Bon Appetit looking forward.
    Parseghian, Pamela // FoodService Director; 4/15/2002, Vol. 15 Issue 4, p22 

    Presents an update on the acquisition deal between Bon Appetit Management Co. and Compass Group PLC as of April 15, 2002. Amount paid by Compass Group PLC for the acquisition of Bon Appetit Management; Other brands under the management of Compass Group PLC; Annual sales of Bon Appetit Management.

  • Japanese firm buys into Bon Appetit.
    Parseghian, Pamela // Food Management; Aug98, Vol. 33 Issue 8, p18 

    Reports on the purchase of a stake in Bon Appetit Management Co. by Shidax Corp. Benefits from the stake purchase; Information on the two companies.

  • Salads Turn a New Leaf.
    Parseghian, Pamela // Food Management; Mar2003, Vol. 38 Issue 3, p74 

    The article presents comments of Victoria Grovier, executive chef of Pleasanton, California-based ProBusiness, Bon Appetit Management Co. and Kelly Stipp, assistant director of Nutrition Services at Joplin, Missouri-based Freeman Health System, on salads served in restaurants by them as of March...

  • Shidax invests in Bon Appetit.
    Parseghian, Pamela // FoodService Director; 07/15/98, Vol. 11 Issue 7, p5 

    Reports on foodservice contractor Shidax Corp.'s acquisition of the investor stock of Bon Appetit Management Co. Effect of the acquisition on Bon Appetit's management and operation; Statement from Bon Appetit Chief Executive Officer Fedele Bauccio; Background on the operations of Shidax.

    Parseghian, Pamela // FoodService Director; 1/15/2004, Vol. 17 Issue 1, p1 

    Provides information on sustainable food products offered by Intel's Hillsboro to its customers. Role of Bon Appetit Management Co. and Food Alliance in the effort of Intel's to offer its employees locally and regionally grown produce and Oregon Country Beef; Benefits of offering wholesome...

  • Bon Appetit named Benedetti, Bauccio to new posts.
    Parseghian, Pamela // Nation's Restaurant News; 11/24/97, Vol. 31 Issue 47, p19 

    Reports that Bon Appetit Management Co. has named Debi Benedetti as chief administrative officer and Michael Bauccio as chief operating officer.

  • Cue at the Guthrie Minneapolis.
    CANNON, LEANN // Nation's Restaurant News; 9/18/2006, Vol. 40 Issue 38, p40 

    The article features the Cue and Level V restaurants at the Guthrie Theater in Minneapolis, Minnesota. The restaurant was opened by Bon Appétit Management Co. and chef and restaurateur Lenny Russo on June 27, 2006. The menu offers traditional farmhouse cuisine influenced by France, Italy,...

  • Marc Zammit.
    Elan, Elissa // Nation's Restaurant News; 9/17/2007, Vol. 41 Issue 37, p42 

    The article offers director of culinary development and support for Palo Alto, California based Bon Appetit Management Co., Marc Zammit's comments on the shift in the eating habits of his customers and local residents. He says that the customer demand more for light, healthy and nutritious...

  • Redefining Sustainability--or Practicing What We Preach.
    Bauccio, Fedele // Sustainability: The Journal of Record; Feb2013, Vol. 6 Issue 1, p1 

    The author discusses how sustainability is a journey especially when it comes to the U.S. food system. As chief executive officer (CEO) of Bon Appétit Management Co., he believes that deliciousness is a product of good farming practices that puts them on a better path to a sustainable future....

  • Minding the Cafeteria Gap.
    DeWALT, ROB // Santa Fe Reporter; 11/18/2015, Vol. 42 Issue 46, p33 

    No abstract available.

  • Bon Appetit to manage some retail food concerns at Penn.
    DeWALT, ROB // Nation's Restaurant News; 03/30/98, Vol. 32 Issue 13, p18 

    Reports that Bon Appetit has been hired to manage several retail food operations being built on the Philadelphia campus of the University of Pennsylvania. Announcement by Penn executive vice president John Fry; Search for a managing director of food services; Bon Appetit's management of food...

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