Saint Olaf College
Not VerifiedWe take food allergies seriously. Our menu items are prepared from scratch in our kitchens each day using the freshest, highest quality selections available seasonally and regionally. As a result, we do not operate from corporate recipes and ingredients and products change frequently in our kitchens.
Bon Appétit’s approach to food is unique in the industry. We are dedicated to providing the freshest, highest quality selections that are planned specifically for each of our cafés. As a result, our menus change frequently, and we do not operate from a corporate recipe book that outlines all of our ingredients.
We cook from scratch in all locations, much like you might at home — tasting and adjusting as we go to meet flavor profiles and make use of as many local and seasonal ingredients as possible. This approach allows us to easily tell you what ingredients are in a dish.
However, it is not uncommon for a single Bon Appetit kitchen to handle hundreds, if not thousands, of ingredients. For this reason, the chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
We take food allergies seriously. Our menu items are prepared from scratch in our kitchens each day using the freshest, highest quality selections available seasonally and regionally. As a result, we do not operate from corporate recipes and ingredients and products change frequently in our kitchens.
Bon Appétit’s approach to food is unique in the industry. We are dedicated to providing the freshest, highest quality selections that are planned specifically for each of our cafés. As a result, our menus change frequently, and we do not operate from a corporate recipe book that outlines all of our ingredients.
We cook from scratch in all locations, much like you might at home — tasting and adjusting as we go to meet flavor profiles and make use of as many local and seasonal ingredients as possible. This approach allows us to easily tell you what ingredients are in a dish.
However, it is not uncommon for a single Bon Appetit kitchen to handle hundreds, if not thousands, of ingredients. For this reason, the chefs and managers in your café are the best source of information. They will be able to tell you what was used in a dish in real time, if that item may have been prepared where risk for cross-contact is high, and share package information for the product(s) that were used.
The top eight most common food allergens are present in all Bon Appétit cafés. Our managers and chefs are well-trained to help you with your food allergy needs – just ask!
- Pick a station that best fits what you can eat. It is best to avoid riskier choices with high opportunities for accidental exposure. Some examples include (depending on your allergy):
- Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
- Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged.
- Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
- Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish.
- When you’re craving an option that might be high risk because of the self-serve style talk to our staff, we’ll be happy to pull a portion for you that has not been out on the line.
The top eight most common food allergens are present in all Bon Appétit cafés. Our managers and chefs are well-trained to help you with your food allergy needs – just ask!
- Pick a station that best fits what you can eat. It is best to avoid riskier choices with high opportunities for accidental exposure. Some examples include (depending on your allergy):
- Asian-Style Stations: peanuts, tree nuts, fish, shellfish, wheat, and soy are often integral ingredients at this station.
- Bakery: high risk of cross-contact, since many items are made with the top 8 allergens and may not be individually packaged.
- Salad Bars: with a wide variety of foods so close to one another, the risk of cross-contact is high.
- Fried Foods: allergen residue is left behind in the fryer and fry oil from any foods cooked in the fryer including wheat, soy, egg, fish, and shellfish.
- When you’re craving an option that might be high risk because of the self-serve style talk to our staff, we’ll be happy to pull a portion for you that has not been out on the line.