School lunches could take tips from high-end B&I accounts

Bon Appetit's CEO thinks with a little more money, school lunches could be as good as Google's.

April 11—Fifty years ago, a cheap lunch ladled onto a tray was a decent enough perk at premier American companies, such as Ford or Eastman Kodak. Today, that wouldn’t do in Silicon Valley, where in-house “cafés” have become a microcosm of modern cookery: a dedicated staff of bakers at Cisco, for example, or an Indian chef at eBay preparing curries spiced by decades of experience.

This shift from an industrial approach towards food, in favor of one that’s more handcrafted, illustrates how American ideals about labor have changed—and also, how institutional food went haywire in the bargain. “Food service used to be purely about workplace productivity,” says Fedele Bauccio, the founder of Bon Appétit Management, a company that quietly staffs many of Silicon Valley’s swankiest corporate cafeterias, including eBay, Oracle, and Yahoo!, and over 200 universities. “Now, it’s about creating a sense of community.”

Bauccio believes these ideals could translate to the nation's school cafeterias. Bauccio insists that this decentralized approach to food service is replicable and estimates that it would require only a 5% to 10% labor increase for most institutions, with some savings coming from smart, direct buying.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code