Bon Appetit is an on-site restaurant company offering full food-service management to corporations, universities, museums, and specialty venues. Based in Palo Alto, CA, Bon Appetit operates more than 1,000 cafés in 33 states for dozens of marquee clients.Our food is cooked from scratch, including sauces, stocks, and soups. (Salsa, too!) A pioneer in environmentally sound sourcing policies, we’ve developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. We’re grateful to have been recognized by many leading foundations, nonprofits, and industry associations for our work.This mission statement, called The Dream and written by our CEO and cofounder Fedele Bauccio , has been Bon Appétit’s guiding philosophy since we were founded in 1987:Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment.

Website: www.MayaHospitalityConsulting.comWe are a Nationwide talent search and business consulting firm with a MINDSET of scaling up your business by placing talented leaders to lead your day-to-day business operations. We believe in continuous learning, mentorship, and improving operational structures. We are a group of individuals with 40+ years of combined experience in retail & restaurant operations. Our strong ties in the industry enable us to get the best candidates quickly!At MAYA Hospitality we strive to build and nurture a culture where inclusiveness and diversity are the hallmarks of an equitable workplace. We seek a diverse mix of backgrounds, experiences, and perspectives when growing our networks and team. In our recruiting practice, we are committed to bringing forth candidates from all walks of life to ensure EVERYONE has a fair and just opportunity in hiring, promotion, and development. RECRUITMENT | CONSULTING | MENTORSHIP

About Luna Mexican Kitchen: A farm-to-table Mexican restaurant, made from scratch recipes, using ingredients with integrity. We're proud to use ingredients that have been nurtured slowly, with care, all the way from the farms to our kitchen. We cook with intention and put heart into every dish. We take no shortcuts and do our best to accommodate our guests’ dietary needs and food sensitivities. The foundation of our food is the masa we make using the ancestral method of nixtamalization. We believe in the healing power of food. Each ingredient we put into our bodies serves a purpose—giving us energy and making us stronger to live longer healthier lives.

World Wrapps offers a variety of healthy and delicious wrapps and bowls with a global flavor, featuring Beyond Meat, kids, housemade beverages, desserts, and more.Whether you crave for Thai, Mexican, Indian, or Mediterranean cuisine, you can find it at World Wrapps 2.0.

About The Grove SF:Thoughtfully crafted comfort food. An independently owned and operated by San Franciscan, warm, woodsy, eclectic, indoor/outdoor, with a zillion details and oozing with soul.Vibrant gathering places with busy sidewalk cafes open early ’til late. American Comfort food with the fresh, healthy ingredients and sensibilities of Northern California, in an old California meets NYC atmosphere.The music’s major… 10,000 songs from Ken's personal library.Each Grove is a mosaic of the things that Ken and Anna love that they've tied together, where they were creatively at the time it was built, and what they thought fit with that specific neighborhood best. Each is a sibling with its own unique personality, built as if it was the last one they would do (because that’s what Ken & Anna always think!); guests each have their favorite, and that’s good!The press has called The Grove “San Francisco’s Living Room.” It’s local, real, zero pretense, totally authentic, and personal.

About Mayfield Bakery & Cafe: Mayfield Bakery & Cafe begins with ingredients that have been around for centuries: flour, water, yeast, and salt - the four building blocks of bread. Rustic, wood-fired, sustainable, and seasonal food is the hallmark of breakfast, lunch, dinner, and weekend brunch. Many dishes are prepared in the kitchen wood-fired oven and rotisserie, drawing inspiration from the fresh-baked breads produced right next door at the bakery.About Bacchus Management Group: Since its formation in 2001, Bacchus Management Group has served as a restaurant and hospitality management and consulting group, creating inspired and successful businesses in the world of food and wine. Founded by industry veterans Tim Stannard, Andrew Green, Mark Sullivan, and Brannin Beal, Bacchus Management Group oversees and manages the daily operations of award-winning restaurants throughout the San Francisco Bay Area, including Michelin-starred restaurants, Spruce in San Francisco and The Village Pub in Woodside; Selby’s in Atherton; The Village Bakery in Woodside; and three Pizza Antica locations (Lafayette, Mill Valley, San Jose).All of Bacchus's restaurants are built on a foundation of warm and gracious hospitality; local, sustainable, and organic ingredients; and a top-tier wine and spirits program. In addition to its many full-service restaurants, Bacchus Management Group also includes a private five-acre organic farm located in the hills above Woodside, a wholesale coffee and custom roasting business, an artisan bakery, and key partnerships with international winemakers and spirits distillers.Bacchus Management Group consults and advises on the operation of other food- and hospitality-related businesses. These services range from concept development; menu, wine list, and service consultations; operational controls, people services, public relations and marketing, and full-service management.

About Specialty's Cafe & Bakery: Hand-prepared food from real, wholesome ingredients for a difference you can taste. We believe having a good lunch in the middle of the workday doesn’t have to be hard. We believe that the best food is created from the best ingredients.At Specialty's, we aim to please the palate and nourish the workday of professionals, enabling them to be their best. We know that fresh changes everything. We think simple is a great approach to making great food and having a great life. We have always stood for Eating Well. Feeling Well. Living Well.

Fresh Choice was a chain of buffet-style restaurants that operated in California, Washington, and Texas under the names Fresh Choice, Fresh Plus, Fresh Choice Express, and Zoopa.The first restaurant was opened in Sunnyvale, California, on El Camino Real in the Cala Shopping center in the space that was once Calaway's Bar and Grill by Martin Culver, Brad Wells, and Ken Oppeltz in 1986. Opening the first restaurant for under $140,000 using funds from Martin Culver's home equity line of credit, a cash investment from Brad Wells, and the restaurant background of Ken Oppeltz, the restaurant was an immediate success. The lines out the door prompted the trio to quickly search for a second location, which opened in the Moffett Business Park. Shortly thereafter, the group was approached by a venture capital group, raised several rounds of financing for expansion, and expanded by opening in the Stanford Shopping Center and Valley Fair Shopping Center, both former restaurant locations. Over a few years, Fresh Choice expanded to over 50 locations in California, Texas, and Washington.Fresh Choice marketed itself as a healthier alternative to fast food restaurants with reference to menu options that include choices relatively low in fat, carbohydrates, and/or calories. All restaurants featured 50 foot salad bars, six freshly made soups daily, artisan pizza, and breads.Fresh Choice obtained its produce from local farmers and tried to use seasonal, local, and organically grown produce. In 2009, the company embarked on a plan to grow many of its own vegetables. The Sacramento Magazine Diners' Choice Awards voted Fresh Choice as the restaurant with the most health-conscious menu in 2008 and 2009.

About Chevys Fresh Mex:Founded in 1986 by Warren Simmons when he opened the first restaurant in Alameda, CA – Chevys has always infused a fun, unique twist on a traditional dining experience. Where kids are entertained with dough balls, birthdays are celebrated with sombreros and sundaes, and dining comes with a show! The tableside presentations set them apart from the rest, including the Flaming Fajitas, mouthwatering Guacamole, and handcrafted Margaritas…no one does them better.Everything in a Chevy's kitchen is made from scratch every day. All entrées have nothing but the top-quality ingredients, sauces, and marinades; made in-house and prepared by a chef-driven team. If you’re looking for an exciting dining experience, we have you covered with our tableside presentations – fajitas flamed right at your table, guacamole made just the way you like it, fajita salads, and many more.

About Lyons Restaurant:Lyon's Restaurant was a chain of diner-style restaurants, similar to Denny's. Many Lyon's were in Northern California, with their corporate headquarters in Sacramento.Lyon's was founded in San Francisco in about 1952 by Lyons Magnus which was a Wholesaler of Syrups at the time. In 1966, it was bought by Consolidated Foods Corporation which later became Sara Lee; the company sold the chain in a management buyout (MBO) in 1989. At the time of the MBO, Lyon's had 65 restaurants across California, Oregon, and Nevada and a turnover of $100m.