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Take a tour of a multitenant’s food- and fun-focused space

The new Foundry & Lux provides several Bay Area companies a space to dine and relax.

Mike Buzalka, Executive Features Editor

December 16, 2016

14 Slides
Foundry & Lux

Foundry & Lux serves as a place to unwind, socialize and recharge for staffers occupying offices in the Cove at Oyster Point multitenant facility in South San Francisco. Bon Appetit Management Co. operates both the foodservice and recreational space at Foundry & Lux for Cove at Oyster Point owner HCP Inc., which specializes in serving the life science and healthcare industry.

The complex, when completed in the next several years, will encompass seven buildings and include a hotel/conference center. The eventual onsite population is expected to exceed a thousand when fully occupied.

“I think this is a really exciting partnership for us,” says Bon Appetit District Manager Alison Harper. “I think we’re looking at the forefront of a wave of these mixed-use spaces [that have] the kind of amenities you find at a higher end tech campus being provided to smaller companies by making them open to the public or making them available to multiple companies. I think we’re going to see more of this as smaller companies come to expect this higher level of amenities service.” 

All photos byNader Khouri

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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