At Bon Appétit Management Company, we believe that great food is more than just what’s on the plate — it’s about the people, the stories, and the diverse communities that contribute to our culinary tapestry. Our commitment to diversity is woven into our longstanding initiatives — equal employment opportunity, culinary cultural authenticity, commitment to small and non-traditional suppliers, and diversity training — but we recognize the imperative to go further.
Combatting racism as a company is not enough; we must actively become an anti-racist organization. It’s not about having well-written policies with passive intent; we are committed to actively pursuing equitable outcomes. Crucially, addressing unconscious biases in our systems is key to dismantling structural inequities.
Below are four key categories of action we are actively taking to nourish equity at Bon Appetit.
To ensure an environment that champions diversity, we’ve initiated unconscious bias and inclusive leadership training for all our managers. As part of this commitment, we’ve introduced “bias interrupter” worksheets for managers, promoting awareness and dismantling biases before each performance review. Additionally, our Chief Administration Officer provides regular Disrupting Bias updates, keeping the conversation at the forefront of our organization.
Strengthening Diversity and Equity in Hiring
We’re re-evaluating position requirements to open doors for everyone, working to diversify our candidate pool by recruiting beyond our traditional networks. Acknowledging that talent comes in many forms, we’re identifying opportunities to train and support candidates without traditional hospitality or management backgrounds.
Community and Communication
Our Diversity and Inclusion Action Committee (DIAC) is our field-based advisory group that provides invaluable feedback to our leadership, ensuring our programs and communications have a positive impact. They’re the human check that keeps us accountable and aligned with our mission.
We’re not just focused on the kitchen; we’re committed to creating a more inclusive supply chain too. We’ve introduced a new purchasing category specifically targeting prepared foods from Minority and Women-Owned Business Enterprises (MWBE) and streamlined enrollment process for the “Justice Through Ownership” criterion in our Locally Crafted program. Building on success of our existing Foragers program, our MWBE Forager program identifies and promotes suppliers from diverse backgrounds.
As we continue on this journey, we recognize there will be challenges, discomfort, and potential missteps — but we’ve never shied away from a challenge, and instead always valued social responsibility and embraced change. We invite you to be part of this important transformation, one that goes beyond the table to create a more inclusive and equitable culinary experience for all.