It used to be when folks dined out they mostly ordered the more fattening, fried foods available to them, heavy on the sauces and pretty big and beefy. That’s not the case for customers of Palo Alto, Calif.-based contract foodservice concern Bon Appetit Management Co., says Marc Zammit, the company’s director of culinary development and support. Nowadays, the operator of some 150 accounts in the corporate-dining, college and fine-arts sectors is offering lighter, more ...
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