BRAVO IN THE WILD 2026 by BAMCO

Bravo in the Wild 2026

IN THIS ISSUE

Sustainability Chef-Driven Dining Well-Being Hospitality Community 01

03 LOCAL FOOD ON THE FRONT RANGE

09 EMORY UNIVERSITY STUDENTS WEIGH THE WASTE & TURN DATA INTO ACTION

19 ZERO-WASTE RECIPE CONTEST AT GETTY

17 HAVING FUN WITH FOOD LITERACY

23 BRINGING THE BON APPÉ-HEAT TO CHICAGO

21 SOUP SEASON WITH A FOOD LITERACY TWIST at Wingate University

03 SMALL GESTURES, BIG IMPACT: Next-Level Hospitality Shines at Our Cafés

12 PAYING IT FORWARD at Eckerd College

25 SOWING SUCCESS AT BON APPÉTIT A FINE Panel

05 SHOWING UP FOR GUESTS... and Each Other

13 AWARDS SEASON at Bon Appétit

07 MAKING THEIR DAY WITH LATTES

29 ONE BAKER’S CAREER JOURNEY

15 OVER AND ABOVE, from Teams to Guests and Back Again

Hospitality

Small Gestures, Big Impact: Next-Level Hospitality Shines at Our Cafés At Rose-Hulman Institute of Technology in Terre Haute, IN, front of house team member Lei

Shao has taken the initiative to communicate with our new Mandarin-speaking students to

LEI (CENTER) AND TWO INTERNATIONAL STUDENTS AT ROSE-HULMAN

help them feel a bit more welcome to campus, becoming a friendly and welcoming face of Bon Appétit. She's helped them navigate the cafe and answers their questions about the dining program as well as Bon Appétit. Lei's efforts have made her realize that for international students, having someone they can speak to and relate to goes a long way in terms of hospitality and community. At Bon Appétit at Target near Minneapolis, MN, hospitality sometimes means taking ownership of the smallest moments and interactions. When her package of hard-boiled eggs wouldn't scan, Target

executive Sarah Deuth returned later with cash to make sure she paid. Adam Fuller, an hourly sous chef, apologized for the inconvenience, explained that the café is cashless, and insisted the eggs were on the house. He encouraged Sarah to use the money to do something kind for someone else. Adam's everyday act of care had an unexpected ripple effect. Inspired by the interaction, Sarah donated $100 to a local food bank hub and shared the story with Target's senior real estate leadership. The thoughtful way Adam handled a small interaction reflects the generosity and hospitality that define Bon Appétit's partnership with Target.

Bravo to team members who are consistently demonstrating their commitment to excellent, personal service at every level of our operations! 04

to learn about the people, partnerships, and infrastructure that make up the region’s food system. Our partners at Morning Fresh Dairy, Hazel Dell Mushrooms, Hearty Provisions, Emerge Aquaponics, and others offered a firsthand look at

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B on Appétit at Colorado College, in partnership with the college’s Office of Sustainability, led a group of 16 students, faculty, and staff on a three-day Sense of Place program: An exploration of the foodshed along Colorado’s Front Range (within the Southern Rockies). The group visited Farm to Fork partners 05

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n o r t Ra F e h n t n

Sustainability

everything from dairy production and specialty mushroom cultivation to food distribution and aquaponics. The participants left with stronger connections to and a deeper appreciation for the local food community. As one student said,

“Being able to partner with the Office of Sustainability to introduce the CC community to our F2F Partners was an incredible learning experience for them and for our producers,” says says Beth McKinney, community relations manager for Bon Appétit.

“Learning how difficult it is to actually maintain a local food system with all the pressures that favor a global food supply really changed how I saw my food.”

“We shared questions, ideas, and a lot of admiration, and everyone left with a greater appreciation of our interconnected relationship.” 06

THE U.S. VENTURE TEAM WITH REGIONAL AND DISTRICT LEADERSHIP

Hospitality

Showing Up for Guests... and Each Other It’s what Bon Appétit teams do! This week we have a two-fer. First, when a tornado tore through Appleton, WI at the end of July, cutting out power at a new account, U.S. Venture in downtown Appleton, our team and 07

client came together with genuine care and support for one another and the community. General Manager Camille Malone described a challenging scene with a power outage caused by a lightning strike on a nearby transformer.

Fortunately, the emergency plans were in place, with lighting, coolers and freezers on a generator. “Our client, who is the director of facilities and security – and his team – were amazing,” says Camille. “We were able to open for business as usual, including catered events, two days later.” Our systems came back online without a hitch. Meanwhile, U.S. Venture organized their volunteer network to help with cleanup and recovery in the community, with Bon Appétit providing box lunches for the volunteers. Everyone was safe, says Camille, but “the worst part is knowing that area will never be the same or look the way we all remember it.” Bravo to the team for coming together for the community in a tough time!

And at Stonehill College in Easton, MA, the team was preparing for a large group arriving for summer conferences. “One attendee reached out to me due to many complicated allergies,” says Barbara Rose, registered dietician at the school. “We had a call prior to her arrival and made a plan so that she could still participate at mealtimes,” says Barbara. When she arrived, Café Manager Paul Priesing worked with the guest and made her meals himself based on her restrictions (including how the food was cooked). The guest wrote a thank you note saying, “Thank you so much for your support this week. I had the best week, made possible by you! I felt supported and safe, and everyone in the cafe was so kind to me.” Way to go above and beyond, Stonehill team!

Hospitality

Making Their Day With Lattes Hospitality is often remembered in the smallest moments. For the guests who visit the MB4 café at the Mission Bay location of a global tech account each morning, that moment usually begins with a cup of coffee from Mo. Mo first joined Bon Appétit through our internship partnership with Old Skool Cafe, a local organization that prepares young adults for careers in the food and hospitality industry. During the program, interns spend time shadowing different teams before being matched with the role that best fits their strengths. For Mo, that role was behind the espresso bar. Over the past two years, he has practiced, experimented, and developed an impressive talent. 09

What makes Mo's work special isn't the precision of a perfectly poured design. It's that every design starts with a conversation. Mo listens. He remembers what guests tell him, notices how they're feeling, and turns those small moments into something personal. One day, Mo shared with our registered dietitian, Sam, that he was spending the weekend helping relatives with a cleaning project. Sam mentioned she wished she and her brother talked more often. That morning's latte featured two siblings together. She sent a picture of it to her brother, and to her surprise, he immediately replied. It was a simple moment that made her entire day. When Mo hands a drink to a guest, the reaction is always the same. They pause, smile, and light up. Mo's journey from intern to skilled barista is something to celebrate, but his greatest talent isn't pouring milk into beautiful patterns.

IT’S ABOUT MAKING PEOPLE FEEL SEEN. 10

Sustainability

Emory University Students Weigh the Waste & Turn Data into Action Emory Dining recently hosted a Weigh the Waste initiative at Dobbs Common Table along with the Emory Office of Sustainability Initiatives (OSI). The event encouraged students to think more intentionally about food consumption and waste through an interactive dining experience, said Emory Dining Marketing Coordinator Chau Nguyen. During the event, 132.4 pounds of edible food waste was collected, along with 22.8 pounds of non-food waste, including napkins, cupcake liners, cracker wrappers, and other packaging materials. One of the most encouraging outcomes was the increase in plate completion. Through a survey, the team learned that 304 diners finished their meals, compared to 120 diners during last year's event. Chau noted that “the percentage of students who reported being served too much 11

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The percentage of students who reported being served too much dropped significantly from 15.7% last year to 4.6% this year, likely reflecting the success of increased selfservice options that allow diners to choose portions that fit their appetite.

dropped significantly from 15.7% last year to 4.6% this year, likely reflecting the success of increased self-service options that allow diners to choose portions that fit their appetite.” Survey responses further revealed that the most common reason students cited for food waste was taking more food than they could finish.

The team collected insights from the students on the source of their plate waste using these tickets where they could vote for categories like, “I ran out of time to eat”!

These findings suggest that personal portion decisions (rather than food quality or portion sizes provided by Dining Services), were the primary drivers of waste during the event. Through direct engagement with students, Emory Dining has been able to encourage more mindful habits around portioning and disposable usage within the dining hall. “The event demonstrated that sustainability is not just about reducing waste after the fact, but also about empowering students to make small decisions every day that collectively have a significant environmental impact,” says Chau.

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The event demonstrated that sustainability is not just about reducing waste after the fact, but also about empowering students to make small decisions every day that collectively have a significant environmental A special thanks to the impact. OSI volunteers who helped make the event a success! 13

Community

Paying it Forward at Eckerd College At the end of the school year, students' campus currency expires. This year, the team at Eckerd College tried something new to encourage students to use their remaining balance. They added a donation section where students could choose to purchase nonperishable items with their Flex Dollars and have them donated to a local food bank! This way, their funds weren't going to waste, and students could put them toward something meaningful in their community.

DIRECTOR OF OPERATIONS LEONOR AGUILAR (L) AND MARKETING COORDINATOR MADI KAINE (R)

Director of Operations Leonor Aguilar and Marketing Coordinator Madi Kaine (both pictured) coordinated donations and delivery of nonperishables to Feed St. Pete, a local food bank. The Eckerd team donated a total of 84 items valued at $403.80 and hope the success of this first year means even greater participation next year! Kudos to the team for their creative and community-oriented problem-solving! 14

Awards Season at Bon Appétit Community

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Hailey has been instrumental in opening doors for sustainable practices in food systems.

Sustainability Star Big congrats to Hailey Watson, resident district manager at Santa Clara University, for being recognized with Santa Clara University's Center for Sustainability Champion Award! Hailey has expanded sustainability efforts across campus dining, from reducing food waste and increasing food recovery efforts to supporting more plant-based dining options and composting initiatives across campus cafés. “Through her role as Resident District Manager of Dining Services at SCU, Hailey has been instrumental in opening doors for sustainable practices in food systems,” says Lindsay Kalkbrenner, Director of the Center for Sustainability at SCU.

Food Recovery Standouts

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Our people are scooping up accolades left and right these days – we’re inspired by all the ways teams go above and beyond. Congrats to teams and team members for receiving recognition for all they do!

Bon Appétit recently received recognition for continued food donations to Seattle’s Recovery Café, a beautiful and safe drug and

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alcohol-free community designed to anchor people in recovery. The program helps people maintain recovery, reduce return to use, and fulfill their potential. “For many years, we have been privileged to receive a steady stream of donations from Bon Appétit’s catering operations,” says Gina Grappone, director of resource development at Recovery Café. “It is always fun to receive varied types of food, and the quality is outstanding. We are grateful for Bon Appetit’s unfailing commitment to making this special arrangement work to help feed our community.”

Eddie Siow, general manager at Cornish College of the Arts at Seattle University, accepted the award at the organization’s annual Faithful Friends event to honor donors and supporters. “I was very touched by the warmth, kindness, and genuine care that everyone [at Recovery Café] brings to supporting and uplifting people in need,” says Eddie. P

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“Over the years, she has made so many of us, students and employees, feel welcome, seen, and loved… She is part of the fabric of Carleton culture.” — Erica Helgerud, carleton.edu.

Finally, big congratulations to Carleton College’s Phoebe Wilmot, who recently won an inaugural Carleton Advocate Award, designed to honor extraordinary behind-the-scenes efforts that have benefited the College’s operations and community. Phoebe, who has worked at Carleton for 30 years, was one of four winners nominated by a group of members of Carleton’s community. As noted in a writeup on Carleton’s website, “Phoebe exemplifies the practice of belonging at Carleton,” one nominator wrote.

Community-Building Champion

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Phoebe exemplifies the practice of belonging at Carleton.

SOUS CHEF INGRID PORTILLO BOXES UP MEALS FOR THE SPRING BREAK GROCERY BOXES

Community

Over and Above, from Teams to Guests and Back Again At Wingate University in Wingate, NC, the team provided grocery boxes to support students who were on campus for spring break. Each box was designed to provide students with varied and balanced meal options throughout the week – for breakfast, lunch, and dinner. Most students who stayed on campus were required, due to scheduled competitions and events. The team was proud to 17

support 224 student-athletes and other students staying on campus, helping ensure they had the nutrition and convenience needed to stay focused on practices, competitions, and their academic success! Rhodes College in Memphis, TN, has built a strong partnership with the Food Recovery Network over the past several years, working

alongside students dedicated to collecting surplus food for local food banks and supporting neighbors in need. This year, that partnership grew even stronger through collaboration with the program’s new faculty sponsor, Professor David Rupke. During a campus visit, David toured our operation to learn about the Waste Not system and how the team tracks, packages, labels, and transports recovered food for distribution. Inspired by the commitment of our hourly team members, David and several student volunteers organized giving gift cards as thanks employees who consistently support the program. The gesture recognized the effort and care that make food recovery possible at Rhodes, and strengthened the collaboration – a win all around!

A Heartfelt Message at DreamWorks A happy belated birthday to Executive Chef Mur Rae Glenn, whose guests at DreamWorks in Glendale, CA, recently surprised her with a birthday card signed by over 100 DreamWorkers. “It had me in tears with all the intimate messages,” says Mur Rae. “I am so overwhelmed and appreciative. I love Bon Appétit, I love DreamWorks, I love my career, and I love feeding and interacting with different people daily!”

Well-Being

Having Fun with Food Literacy Our comprehensive food education programming engages our guests in fun and interactive ways. Here’s a taste of how Bon Appétiters are doing food literacy at their accounts.

Fish to Fork Cooking Class at Roger Williams University When your college has its own shellfish farm, sometimes a cooking class isn’t just a cooking class. And that’s what defined their recent class focused on clam chowder and stuffies. Because of RWU’s position on Mount Hope Bay in Bristol, RI, the class really highlighted the beauty of true farm (or fish) to fork eating.

Italian Nonnas Teach the Art of Pasta-Making Bon Appétit teams in Seattle and San Francisco welcomed NonnaLive, an online and in-person cooking experience, to host handson pasta-making workshops honoring the tradition and craft of Italian home cooks. They connected with real nonnas from Italy to experience the culture and hospitality behind making pasta from scratch (and enjoy some truly top-notch pasta!).

Welln Tours

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ness Manager Carly Ogata, MS, RDN s her District with “Vegan Vibes”

new California-based dietitian toured her unts to sample Mushroom Bulgogi Lettuce Cups, rant plant-based recipe from “Vegan Vibes: 100 ul Plant-Based Recipes for Everyday Meals” by é Claiborne.

é was our Black History Month 2026 partner, but plant-based recipes coincide perfectly with the wellness messages our dietitians are trying to e with guests every day.

Pickling Pop-Up at Rose Hulman Institute of Technology A classic event hosted by our Fellows, our team hosted a pickling pop-up with a variety of different vegetables and spices. The potential was (almost) limitless, the reward for participating was delicious, and the experience taught students the classic culinary technique of pickling!

From Mild to Wild: Hot Sauce Palate Challenge at Gallaudet University Our Gallaudet College team challenged their guests to taste five different house-made hot sauces, from mild to wild. The top sauce became the signature sauce they would use for wings in the future. RIP their tastebuds, though, because apparently level 5 was a true scorcher.

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Chef-Driven Dining

Culinary Creativity Shines at Getty for their Zero-Waste Recipe Contest In celebration of Earth Month and in anticipation of Earth Day, Executive Pastry Chef Joanne Ponvanit and her team at Getty in Los Angeles, CA, hosted a Zero-Waste Recipe Contest last week. The event highlighted creativity, sustainability, and our shared commitment to reducing kitchen waste through thoughtful menu development. The winning recipe was created by Virginia Holland, a seasoned restaurant cook who has been with the company for over 25 years. 21

Virginia’s passion for minimizing waste and utilizing all parts of an ingredient was reflected in her submission, Crispy Potato Skin Nachos. She repurposed potato skins from the restaurant, then blended cilantro stems and the zest and juice of discarded limes into a bright cilantro crema, finished with green onion tops typically discarded. She finished the dish with a pico de gallo made from tomato ends from sandwich prep and Swiss chard stems. Chef Joanne and her team also showcased additional zero-waste inspired dishes, including Scallion Flatbread (Chinese pancakes) made from green onion parts that would normally be discarded. For dessert, the team transformed leftover bread from sandwiches and bread service into delicious Bread Pudding and created Orange Upside-Down Cake that utilized whole oranges with house-made honey-orange marmalade.

This zero-waste initiative fostered strong team CRISPY engagement and deepened our collective POT AT O appreciation for sustainable practices in SK IN the kitchen. It reflects our ongoing commitment to minimizing kitchen waste, honoring ingredients in their entirety, and continuing to evolve our menus with intention and creativity, to making thoughtful, sustainable use of ingredients a continued focus in future menu development at the Getty. CH

Well-Being

Soup Season with a Food Literacy Twist At Wingate University in Wingate, NC, students participated in one of our newer activations, the Palate Challenge, designed to challenge, educate, and excite guest’s palates by diving into one (or all) of the five fundamental flavors — sweet, salty, bitter, sour, and umami. The team at Wingate offered four soups with a variety of topping pairings at their dining hall for lunch. They challenged guests to match the menu items to the correct flavor profiles for a chance to win Wingate swag! And the menu looked fab: CREAMY BORSCHT WITH SWEET ONION JAM, SOUR CREAM, AND DILL

LEMON, ROSEMA AND RICE SOUP GRATED PARMES

Spotlight on Staff: Mr. H at Macalester College BUTTERNUT BISQUE WITH TOASTED PEPITAS

And recently at Cafe Mac at Macalester College in St. Paul, MN, food service worker “Mr. H” was determined to make his first-ever pizza from scratch. With some help from his coworkers, he succeeded and is now looking ahead to taking over the pizza station in the near future.

ARY, CHICKEN, WITH SAN

Bravo and way to level up, Mr. H!

BEEF POZOLE WITH CRISPY TORTILLA STRIPS, LIME WEDGES, CILANTRO, AND ONIONS

Chef-Driven Dining

Bringing the Bon AppéHeat to Chicago When a friendly hot sauce competition rolled out across offices at a transportation technology company, the Chicago café team saw an opportunity to take it further. Rather than creating one collective item, each station developed its own signature hot sauce inspired by its cuisine, cultural influence, and team identity, evolving the competition into a caféwide activation full of creativity and pride. Marketing Manager Delia Reif collaborated with Culinary Director Terrence Crandall and each station to shape the different concepts. The sauces all received a custom name and logo reflecting the station’s personality. The branded bottles and large-scale visuals throughout the café gave the activation a cohesive and distinctly Chicago feel.

Each station brought a clear point of view:

Fire Horse at Nine Dragons delivered bold Asian flavors and high heat.

The Zesty Cow at Stockyards referenced Chicago’s meatpacking history with a savory kick.

Bon Appé-Heat at Green City highlighted freshness with a playful nod to the Bon Appétit name.

On activation day, each station featured a dish incorporating its hot sauce, while a central tasting table displayed all six branded bottles for sampling and voting. Guests compared heat levels, debated favorites, and rallied behind their stations. The event encouraged interaction beyond a typical lunch service and created a shared moment across the café. The following week, the winning sauce returned as a pop-up feature. Several voters were invited into the kitchen for a behind the scenes tour, where they met the culinarians and tasted a prepared bite from each station. The activation showcased chef-driven creativity, reinforced each station’s identity, and boosted active engagement with guests. In the end, the hot sauce competition became a fun, practical way to strengthen community and demonstrate everyday hospitality!

Blazin’ Maple Bacon at Sweet Treat balanced sweet and smoky spice.

Mojo Jojo at Haymarket drew inspiration from the Powerpuff Girls villain, bringing bold personality and punchy flavor.

No Manches at Pilsen celebrated vibrant cultural influence with confident heat.

SOUS CHEF TONY AYERS AND HIS TEAM OF GIRL SCOUTS WITH THEIR HUMMUS

Community

Cookies and More with the Girl Scouts at Rhodes College The team at Rhodes College in Memphis, TN recently came together to help a local Girl Scout troop earn their cooking badge. The project took root in a client meeting where the director of accounting services at the school (also a local troop leader) raised the idea of having the Bon Appetit team help her troop meet their goal. The answer: Absolutely! General Manager Chris Caldaro reached out to the culinary team to find volunteers to plan the menu for the cooking workshop and come in on a Sunday to help teach the girls. Executive Chef Rondell Charles, Chef Manager Ryan James, and Sous Chefs Tony Ayers and Xavier Wilkes all stepped up and put a plan in place. 27

The Girl Scouts required three menu items to be made by the troop: 1) One item from another time period, 2) One item from another country, and 3) One item from another region. Collaborating with the troop leader, they checked for allergens among the group and settled on a menu, landing on original girl scout cookie recipe from 1917, hummus and pita chips, and guacamole. On the day of the workshop, the chefs began the prep work and laid out stations while Chris took the troop on a tour of the kitchen. They then split into three groups, spoke about safety, washed their hands, handed out aprons and gloves, and began the fun! THE

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The girls were excited and very hands-on in all stations, using tasting spoons, asking the chefs questions, and one girl saying she wanted to be a chef. Once the rotations were completed, items were plated by the girls and cookies were placed in the oven, everyone had a small snack, and the girls were given their own personal gift bags.

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THEY LEFT EXTREMELY HAPPY, KNOWING THEY ACCOMPLISHED THEIR MISSION AND HAD A BLAST DOING IT,” SAYS CHRIS. “WE HOPE TO DO THIS AGAIN IN THE FUTURE.” 28

Sustainability

Sowing Success at Bon Appétit: A FINE Panel Team members from higher education accounts in the Northeast shared their local sourcing expertise on a panel hosted by the Farm to Institution New England (FINE) network earlier in February. They highlighted insights from our Sowing Success white paper and discussed the many ways they put Farm to Fork in action in the Northeast. Our teams demonstrated great scope and commitment to our Farm to Fork commitments and ideals with topics like: 29

Building strong farm relationships that have changed their culinary approach, educating students about the variety of local seafood species that our partnerships make possible, and how they work with farmers on season extension projects. Bravo to Executive Chef Alex Drumm and General Manager Dawn Sajdyk from Emerson College, Executive Chef Jon Cambra from Roger Williams University, and Ty Paup from Brown University; along with Shira Kaufman, local purchasing specialist from the Purchasing department, and Elise Dudley, Northeast regional sustainability coordinator, who moderated the panel! Check it out here!

Hospitality

One Baker’s Career Journey Over the past several months, newly promoted Lead Baker Sierra Russell-Mosley has become a standout in our pastry program at the Porsche Experience Center in Atlanta. Her work has raised the bar across the board, from flavor and presentation to the way the team shows up for one another. Sierra has taken on new challenges with confidence and care. She pays attention to the details, holds herself to high standards, and takes real ownership of her work. Her approach has made a clear difference both in the pastries we serve and in the energy of the kitchen.

Sierra's growth has been supported by the steady mentorship of Executive Chef Kristol Bryant-Barber. Kristol’s guidance has helped Sierra build confidence and sharpen her point of view, and together they have brought fresh momentum to the pastry program. When Sierra’s promotion was announced, it was an emotional moment. The pride and support in the room were unmistakable, and a reminder that progress like this does not happen by accident. It comes from long hours, consistency, and caring deeply about the work and the people around you. This promotion reflects Sierra’s creativity, commitment, and the leadership she continues to exhibit and grow into. We are proud of what she has accomplished and excited to see what comes next for her and for the pastry program! Bravo Sierra!

CONGRATULATIONS, SIERRA! Well earned, and well deserved.

Community

Koding with Klossy at Starbucks The Starbucks team in Seattle, WA hosted a workshop offered by Kode with Klossy, a nonprofit founded by model, entrepreneur and philanthropist Karlie Kloss with a mission to achieve gender equity in economic opportunity. The workshops are designed to teach girls (many of whom are from underprivileged communities) computer science skills. The team provided meals during the week and set up the concession stand for the final presentations. The girls felt appreciated and empowered while learning and connecting with each other. The custom concession stand was a highlight of the week! Bravo to the team for supporting this important endeavor!

Hospitality

Some Sporting Good News Michelle Reuter, resident district manager at Emory University in Atlanta, GA reported on the success of a post-race refuel spread for over 5,000 runners who showed up for the Winship 5k to benefit the Winship Cancer Institute on Emory’s campus this past fall. The team showed up at 4:00am to get the spread set up. From breakfast burritos to sunrise smoothies, overnight oats to bagels and lox, the food elevated the race experience. The spread was a highlight for many of the thousands of runners – and the team has hundreds of survey comments to prove it! 34

IN THE WILD IN THE WILD IN THE WILD IN THE WILD IN THE WILD IN THE WILD IN THE WILD IN THE WILD BRAVO