Bon Appétit foragers scout for local, regional products

Sept. 30—Bon Appétit Management Company has appointed 15 foragers to help source regional items and enhance relationships with local farmers.

The initiative is part of the company’s goal of partnering with 1,000 farm-to-fork vendors by next year. The forager is the first job of its kind for a national foodservice operation, according to a company press release. The company appointed 15 existing chefs and managers, who will focus on finding “hidden gems” from local farms. By establishing these forager positions in each region of operations, Bon Appétit said it is committing to finding small regional suppliers across its operation. The Bon Appétit foraging team will help connect real food producers to area chefs, bridging the gap between small farms and the foodservice industry.

“Sourcing the best local ingredients has always been part of my job as executive chef, and now as a forager I’m happy to focus more on this vital role,” John O’Neill, executive chef at Cisco in Boxboro, Mass., said in a press release. “Massachusetts is a colder climate but amazing regional delicacies can be found here if you know where to look. This year, I found more than 20 new suppliers, including an incredible local garlic producer. I’m excited to be able to use their products in our fall menus.

More From FoodService Director

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources