The Café
Stay Fresh
Eat Fresh, Waste Less!
Use these tips to maximize your produce while minimizing waste in your kitchen.
Make-it-Yourself One-Pot Ramen
Warm and comforting, this one-pot ramen can be made with your holiday leftovers.
Upcycle Your Holiday Leftovers
Repurposing holiday foods is more than just a practical solution to leftovers; it’s a meaningful way to promote wellness and sustainability.
Boost Energy the Natural Way
Power through the day with these five tips to keep you feeling energized and at your best.
Walnut Spinach Linguine
Fuel your body with brain boosting foods such as walnuts and greens found in this plant powered pasta.
7 Ways to Pump Up Your Productivity
How you treat your body – from fueling to moving to resting – can play a big role in your productivity.
Shining a Light on Seafood Superstars on our College Campuses
We are highlighting three of our campus chefs who are passionate about serving sustainable seafood.
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.
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?
The Café
- Breakfast Served from 7:00 am - 9:30 am
- Lunch 11:00 am - 2:30 pm
- Dinner 5:00 pm - 6:30 pm
Weekly Schedule
- Breakfast Mon-Fri, 7:00 am - 9:30 am
- Brunch Sat-Sun, 10:30 am - 1:00 pm
- Lunch Mon-Fri, 11:00 am - 2:30 pm
- Dinner Mon-Thu, 5:00 pm - 7:30 pm
- Dinner Fri-Sat, 5:00 pm - 6:30 pm
- Dinner Sun, 5:00 pm - 7:00 pm
Breakfast
Made to order station
breakfast grill
Lunch
spoon & spice
warm & soulful
herbivor
near & far
show & tell
bread & pickles
leaves & greens
grate & griddle
wood & stone
Dinner
spoon & spice
warm & soulful
herbivor
near & far
show & tell
bread & pickles
leaves & greens
wood & stone
Menu Icon Legend
BON APPÉTIT ECO TO-GO CONTAINER PROGRAM
Bon Appétit has partnered with University Services to offer an innovative Reusable To-Go Program that makes Concordia University a more sustainable place to live and work.
Using reusable to-go containers is a great way to save money and reduce waste. Compostable clamshells are expensive and they end up in the landfill. Join us in doing the “green” thing and join the Reusable To-Go Program!
Eat Right — For You
Wellness
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
Food Allergies
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.
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.
Subscribe to Menu Mail
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?