Glendale Campus

Stay Fresh

The Buzz: Are You Hungry?

Is your desire to snack a physiological need or just part of your daily routine?

Whole Wheat Walnut and Carrot Muffins with Seed Crumble

This trail mix-esque muffin won’t let you down and will keep you satisfied when life keeps you busy.

Crafting Your Snack Choices: Finding Balance Without Compromise

From nutrient-packed pairings to mindful eating practices, learn how to elevate your snack game.

Is Tea the Cure-All Drink?

Imagine cozying up on the couch on a cold day with a steaming cup of tea — just the thought of that is relaxing, isn’t it?

Savoring our Commitment to Fair Trade Tea

Bon Appétit was the first food service company to make a commitment to source Fair Trade tea in our cafés nationwide.

Fair Treatment and Fair Pay: Celebrating Fair Trade Month

Every October, Bon Appétit Management Company recognizes Fair Trade Month by educating our guests about the importance of the certification, which supports equitable global supply chains.

Eight Ways Corn is Used Across Latin America

Explore eight different traditional dishes showing the breadth of corn from a savory staple to a sweet treat!

Corn Chronicles: The History and Impact of Maize in the Americas

Learn about the rich history and profound impact of corn for indigenous civilizations in the Americas.

Celebrating Amazing Maize for Hispanic Heritage Month

Join us as we recognize the range and importance of corn as an integral staple across Central and South America.

25 Years of Farm to Fork: Insights from a Groundbreaking Local Purchasing Program

We’re sharing our local sourcing knowledge from the inside out in a new white paper, Sowing Success: Local Food Purchasing Insights from 25 Years of the Farm to Fork Program.

Toward a Deeper Understanding of “Eating Locally”

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

Celebrating 20 Years of Eat Local Challenge

This year marks a special milestone in our decades-long commitment to local food systems: 20 years of Eat Local Challenge and 25 years of Farm to Fork!

The Buzz: Chickpeas

Are chickpeas a valuable addition to your kitchen or just another food trend?

Berry Bread Pudding

Don’t waste the bread, turn it into pudding instead!

Budget-Friendly Bites

With a little planning, wholesome meals become accessible to any budget.

Glendale Campus

View/Print Weekly Menu

Weekly Schedule

Breakfast Mon-Fri, 8:00 am - 9:30 am
Lunch Mon-Fri, 11:30 am - 2:00 pm

Breakfast

breakfast

maple and cinnamon-infused waffles batter, topped with whipped bacon butter, breakfast syrup

light salt, olive oil, cage-free eggs

two veggie sausage patties

plain and everything bagels

hard-boiled eggs, fresh sliced fruit, assorted toasts, jams, butter, cream cheese Babe Farms

Rossmoor Pastries

kettles

reg.

top with your choice of:
raisins, brown sugar, almond, dried cranberries

amaranth, coconut milk, agave, nutmeg

Grab and Go

selection of Greek, strawberry, vanilla and other options

breakfast

25 cal.

35 cal.

20 cal.

kettles

15 cal.

Grab and Go

20 cal.

breakfast

60 cal.

Grab and Go

20 cal.

0 cal.

30 cal.

Lunch

Grill

Vegan black bean patty served with lettuce, tomato, onion, relish, mayo, mustard and ketchup served with Pasta Salad

Grilled chicken breast, all beef hot dog, lettuce, tomato, onion, pickle relish, topping bar, thousand island dressing, BBQ sauce

deli

Assorted luncheon meats, grilled vegetables, lettuce, onions, toppings, spreads, vegan sliced meat alternatives, bread and GF bread options Babe Farms

Sumac spiced grilled seasonal vegetables, splashed with lemon juice, oil, salt

FAD-free tuna, mayonnaise, salt, diced red onion

farm to fork

Assorted greens, vegetables, toppings, dressings, and vinaigrettes

red and white quinoa, chopped mint, parsley, salt, lemon juice, extra virgin olive oil Babe Farms

Grown

10 cal.

0 cal.

170 cal.

310 cal.

10 cal.

5 cal.

0 cal.

80 cal.

45 cal.

0 cal.

vegetarian

with roasted yukon potatoes, wok tossed zucchini and a peach glaze

entree

with roasted yukon potatoes, wok tossed zucchini and a peach glaze

hydration station

Red beets, granny smith apples, ginger, lemon juice, filtered water, sugar Babe Farms

kettles

barley, carrots, celery, onion, vegetable stock, garlic, italian herbs, parsley, tomato paste, salt, pepper

dessert

tapioca and rice flour

Grill

280 cal.

170 cal.

dessert

110 cal.

120 cal.

deli

35 cal.

0 cal.

60 cal.

90 cal.

110 cal.

100 cal.

0 cal.

40 cal.

60 cal.

250 cal.

80 cal.

30 cal.

35 cal.

15 cal.

20 cal.

5 cal.

10 cal.

200 cal.

220 cal.

100 cal.

110 cal.

Grown

130 cal.

25 cal.

Menu Icon Legend

Vegetarian

Vegan

Made without Gluten-Containing Ingredients

Farm to Fork

Locally Crafted

Seafood Watch

Humane

Tell Us What You Think

Common Questions

I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?

Can you tell me how many calories are in the foods in my café?

How will you handle my concerns about a food allergy?

See All FAQs

Rae Glenn

Executive Chef
murrae.glenn@cafebonappetit.com

Meet the team

Eat Right — For You

Wellness

We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.

Our wellness commitments

Food Allergies

Sustainability

Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.

Our sustainability commitments

Food allergies & sensitivities