How does the Bon Appétit approach affect the quality of the food?
Although it has many cafés across the country, Bon Appétit acts like a small boutique firm with a culture of chefs who are empowered to make their own decisions about what to cook. Chefs have the freedom to create their own menus. They choose produce, meats and dairy from local farmers who they know personally and make their own decisions about what to serve their guests based on seasonally available foods and regional preferences. Chefs make all sauces and soup stocks from scratch, roast all turkey and beef in-house daily for deli meats and bake breads in-house where possible.
