Pacific to Partner with Bon Appétit for Campus Food Service
Pacific University is pleased to announce that it is partnering with Bon Appétit Management Company, an award-winning industry pioneer whose mission is “food service for a sustainable future.”
Beginning no later than June 23, 2019, Bon Appétit will offer delicious, nutritious, and responsibly sourced meals at the Pacific University campuses in Forest Grove and Hillsboro.
Bon Appétit is committed to continuing diner favorites, like Starbucks and sushi, while also adding new and exciting features to the campus dining experience. More details will be coming soon about the transition and future features.
Founded in 1987 (watch short video) and now headquartered in Palo Alto, Calif., Bon Appétit currently operates more than 1,000 cafés in 34 states for private universities, corporations, museums, and cultural institutions.
The company has a strong reputation for aligning its values with partner institutions. Bon Appétit’s focus on customer service, high quality fresh food from local sources, and environmentally responsible practices align well with Pacific’s commitment to personal student service and sustainability.
Read on for a message to Pacific students, faculty and staff from Bon Appétit.
Dear Pacific University community:
We at Bon Appétit Management Company are excited to become part of the Pacific University family!
We love food. We believe a great meal nourishes you, connects you with others, and is a delicious way to explore different flavors and cultures. We’re looking forward to hitting the ground cooking on June 23! After we open, every day in Forest Grove and Hillsboro you’ll find …
Meals cooked from scratch by our passionate chefs. “From scratch” means everything, from stocks and sauces to salsa and pizza dough. We don’t believe in short cuts. And we also don’t use cycle menus — never have.
Choices that make both flavor and well-being a priority. We all want to eat food that tastes great and makes us feel good, too. That’s why we focus on abundant fresh produce, whole grains, and lean and plant-based proteins. Your chefs are also trained to use culinary techniques that amplify flavor without relying on crutches like excessive salt, sugar, or fat, and to take portion sizes and overall nutrient balance into account when creating your menu. (With that said, sometimes well-being means a warm cookie or a gooey gourmet grilled-cheese sandwich. Don’t worry, we’ve got those, too.)
Ingredients sourced in an environmentally and socially responsible manner. Bon Appétit began making commitments to sustainable and ethical practices long before it became trendy. We source as many ingredients as we can (at least 20 percent!) from small, owner-operated farms and fisheries within 150 miles of your campuses. Not only does local food taste better, we like to give back to the communities we operate in. We strive to serve only cage-free, certified humane eggs; dairy and milk produced without synthetic hormones; sustainable seafood; and pork, poultry, and ground beef raised without routine antibiotics — and that’s just a sample of our commitments. We also fight food and packaging waste fiercely. We’re always evaluating our practices to find new ways to make our food system, and your café, better. Learn more at bamco.com/sourcing and bamco.com/waste.
Surprises! We don’t want you to get bored, so we’re always trying out new recipes from around the world and flavors that are trending. Honestly, we’d get bored too if we cooked the same thing every day. Have ideas? We’re excited to collaborate with you.
The same friendly faces. All of Pacific University’s eligible food service employees are encouraged to apply to join the Bon Appétit team. As much as possible, we like to keep existing staff. They have important institutional knowledge to share and of course they know the student population really well. We offer training in our from-scratch cooking techniques as well as in our sustainability and wellness standards, which we think are attractive parts of the job.
The same Starbucks and sushi you count on. Don’t believe the rumors. We won’t be changing the Starbucks in the UC or the sushi in the markets.
We look forward to meeting all of you and getting to know your tastes in the following months.
Sincerely,
Marc Marelich
District Manager