Bon Appétit promotes local with Mercantile

Published in FSD Update

Bon Appétit Management Co. has partnered with a group of local artisans to create a program that may have legs beyond the Marin County, Calif., area in which it currently operates.

Called Mercantile, the program has allowed Bon Appétit to sell a variety of jams, jellies, salsas and other items made from local and, often, organic foods. The idea came from Bon Appétit’s CEO, Fedele Bauccio.

“I got the idea from a partnership we formed with former Bon Appétit chef Merrilee Olson, who started a company based around working with farmers in Marin to preserve their excess produce via jams, sauces and pickles,” Bauccio says. “I thought Merrilee’s stuff was so great we should help her distribute it, and that got me thinking that a lot of our corporate guests are pressed for time. We could support local artisans like Merrilee and give our guests some great products they could pick up easily.”

So Bauccio asked Carrie Buckley, the company’s director of merchandising and décor, to develop a retail experience within a Bon Appétit account to show off and sell such products. Buckley’s team created Mercantile and set it up inside Lucasfilm’s headquarters in San Francisco.

“It is a small setup within the café,” Buckley says. “We use some cards to tell the story of each of the artisans and we also have gift wrap, ribbons, cards, etc., because we knew that sometimes people would be buying items to give as gifts.”

A mason jar-shaped chalkboard calls customers’ attention to Mercantile, and the unit, although small, has a sort of country-store look to it.

Buckley says that sales have been bolstered by some marketing tactics, such as using some of the foods in menu items being served in the café and bringing in some of the artisans to do tastings and demos.

“Our goal is to take this mobile,” she adds. “That way we can keep it fresh and new—people might get bored with it if they saw it all the time—and work on the seasonality. We’d like to use not only the canned and jarred stuff but also more fresh product and work in more of our farm-to-fork program.”

Buckley notes that the concept could be replicated in other parts of the country, so long as managers and chefs can make the connections with local farmers and artisans. “Right now we’re trying to do this in the Northwest,” she says.

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code