B&I locations hire executive chefs to keep employees satisfied

Following the Facebook craze for free food, other tech companies are following suit and offering inhouse foodservice programs.

Aug. 1—The dazzling array of food options at the Googleplex campus in Mountain View, Calif. — 25 cafes at last count — is the much-cited example of tech world food perks. And you can peruse the menus at Airbnb and Facebook to get a taste of an equally high bar for not just free food, but worldly food that is designed to delight and fuel employees to work better and harder.

The envy-inducing dishes Facebook's culinary team recently served up include hazelnut peach cheesecake and house-smoked buffalo quail with buttermilk blue cheese. Over at Zynga, employees are spoiled with pickles, yogurt, beef jerky, beer, kombucha and bread — all house made. That's just the tip of the spread prepared by executive chef Mathew DuTrumble and team.

J Sider, founder and CEO of BandPage, a music platform startup in San Francisco, says that when people come for an interview he shows them the BandPage food program and introduces them to corporate chef Callie Waldman. "They walk in the office, which is pretty open, and they can see and smell her foods being made," Sider tells The Salt. "Sometimes she'll put out fresh cookies or granola bars."
 

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources