Date: January 14, 2014
by Eloise Ravell
Congratulations to the Bon Appétit Management Company Terrace Café at Andrews University for receiving their Great Expectation III (GE III) certification for the first time. The Bon Appétit staff has worked persistently to contribute to the unique dining experience of every guest in order to achieve this accomplishment.
The certification requires a rigorous inspection of specific details of Andrews’ operations including product sourcing, cleanliness, service standards, décor and food presentation. The GE III document breaks down these traits into specific measures that are applied station-by-station and program-by-program.
“GE III certification is the honor given to those accounts that completely adhere to the many operating standards of Bon Appétit,” says J. Mark Daniels, general manager and director of Bon Appétit. “It is a stringent process and the standards are high. There are only a small percentage of accounts nationwide that have earned this coveted certification.”
Carrie Buckley, director of merchandising at Bon Appétit, was impressed by aspects of the cafeteria’s operation including the restaurant-quality breakfast with a made-to-order omelet station, the diverse vegan and vegetarian-only menu, the exceptional salad bar, the perfect sanitation and the organizational and descriptive signage. The Thai pesto was such a favorite among the reviewers that they even asked for the recipe.
The GE III certificate was created by Michael Bauccio, chief operating officer of Bon Appétit, to provide each unit with a standardized set of standards and operating procedures. These include alignment with the philosophy of cooking and purchasing that make Bon Appétit unique in the marketplace, creating the look and feel of an attractive and professional café, enhancing the experience of the guests, providing for guests with special dietary needs by clearly labeling food, enlightening guests to healthy food options and ethical food usage, creating a safe environment for everyone and, of course, guest and client satisfaction.
“In many ways this is the culmination of the efforts of myself, HR and the management team to build a strong group of individuals who are committed to excellence,” says Daniels. “It took a few years to make the changes, but the effort has been worthwhile and we are now ready to explore new and exciting ways to serve our guests and grow our market share in the community."