Friendsview Retirement Community

“We purposely chose Bon Appètit,” Dennis Russell, executive director, explains, “because their commitments to social and environmental responsibility, as well as sustainable food choices, mesh with our core values.”

Francie Gilmer, director of food services at Friendsview, smiles. “We’re happy to be here. We accepted this contract because the culture here fits with ours.” She reiterates Bon Appètit’s mission statement: “Our dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices.”

Bon Appètit guarantees, “Every day residents, staff and guests will be tasting and eating amazing local bounty. …fresh, juicy, rewarding, inspiring, flavorful, seasonal.” Serving an average of 500 meals per day at Friendsview, the food production staff produces healthy menu items, including vegetarian options.

Denny Lawrence, general manager of food services at George Fox University and also Bon Appètit’s resident district manager, oversees Friendsview’s food service. Besides Francie Gilmer, the culinary team is composed of executive chef Michael Gillespie; sous chefs Steve Clevenger and Patty Crawford. Eight cooks round out the team. Jeanne Boyd remains a supervisor, while Sue Lundy continues as assistant manager. Gilmer asserts, “We’re a team, and every player has a part.”

Gillespie, with 35 years of experience in the kitchen, comments on Bon Appètit’s first contract with a retirement facility. “This is a new challenge for me, and I’m learning new things. Our goal is to make people happy as we learn about their dietary restrictions and requirements, likes and dislikes.”

Food—fresh, tasty, and made-from-scratch, prepared by a first-class culinary team assisted by excellent cooks and served by competent staff—continues to uphold Friendsview’s reputation for fine dining, three times a day.