How Employers Can Encourage Healthy Eating At Work

AUSTIN, Texas - Aug. 22, 2019 - PRLog -- How Did Office Cafeterias Go Gourmet?

If we could go back 30 years to ask the question: "What's your favorite office cafeteria or restaurant?" we probably would have gotten quite a few blank stares in response. Such was the state of affairs for the much-maligned office cafeteria in those days.

Someone might've suggested the United States Senate dining room at the Capitol in Washington, DC — where politicians, lobbyists, and reporters rubbed shoulders (wearing formal jackets and dresses of course, per the dress code). But, despite the high-power guests and Federalist decor, the menu selections were as uninspiring as the signature Senate Bean Soup, which has been on offer each day for more than a hundred years.

The situation today is altogether different. As we'll see below, hardly a month goes by without a major announcement of a new corporate cafeteria opening up that rivals anything in the local restaurant scene.

But like most revolutions, this transformation didn't happen overnight. To get where we are today took a journey of more than two decades, starting with a new cafe concept in the San Francisco Bay area.

If you're thinking about Alice Waters and her groundbreaking Chez Panisse restaurant in Berkeley, you're not far off. Waters has single-handedly helped develop the modern American palette and our appetite for eating locally grown food.

But there is another figure who helped transform the lackluster world of corporate and institutional cafeterias into the modern gourmand era, the restaurant entrepreneur Fedele Bauccio.

Larry Ellison, the co-founder of the software database giant Oracle, gave Bauccio his first big break in the corporate catering world of Silicon Valley, selecting his company to create a paninonteca, or Italian sandwich shop. Soon Bauccio's company, Bon Appetit Management Company, opened a series of different cafe offerings at Oracle, each featuring a different cuisine.

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