Our 26 story building may seem intimidating at first, but it's pretty simple. The third floor is where the cafe is located, the 17th floor is where the Urban Terrace Coffee Bar and Living Grab n' Go is located, and every other floor is a type of break room, ranging in size from small to medium, to large!  Also, if you haven't noticed, our coffee partner, Equator Coffees & Teas has a retail shop in the lobby of the building. Feel free to swing by to support them from time to time! 

Below is a layout of the offerings in the cafe and 17th floor:

3rd Floor - Nourish Cafe

17th Floor - Urban Terrace

In San Francisco, we have a new partnership with Artisan Restaurant Collection for all of our food services, from coffee bar to cafe, to catering and events services.

Yes, but we ask that you "Act Like an Owner" and please don't bring a guest in for multiple meals or multiple days during the week.  Any guest that comes onsite must be checked in at their nearest receptionist’s desk and must have their badge visible at all times.

Yes! We are happy to help you with your catering needs. Artisan's catering and events team offers onsite support and also partners with local restaurants, vendors, and more in order to make your event a success. Detailed information and contact information is available at go/catering.

We follow a Farm to Fork philosophy in all of our cafes, where we strive to buy as much as possible within 150 miles of our cafe location.  Everything is made from scratch and in house daily.  Artisan adheres to the standards of the Monterey Bay Aquarium's Seafood Watch Program, to ethically and seasonally purchase seafood served in our cafes. To read more about the Seafood Watch program, click here.  All of the meats served in the cafes are hormone and antibiotic free.  We support local meat suppliers such as Marin Sun Farms, Mary's Chickens and Rocky Chicken, Bassian Farms, and more.  Shell eggs come from Glaum Ranch, a family owned farm located in the Santa Cruz Mountains. Some of the farms we order often from are Frog Hollow Farm, Devoto Gardens & Orchards, County Line Harvest, Faurot Ranch, Weiser Family Farms, Pie Ranch, and more. Dairy items come from a variety of local producers such as Clover Stornetta Farms, Straus Family Creamery. Cheeses are a mixture of local and from around the world, with a strong emphasis on local offerings such as Cypress Grove. We also support local food producers such as Hodo Soy, based out of Oakland, Sparrow Lane and Big Paw vinegars and oils, Community Grains, and more.  The cafe chef and cooks are very knowledgeable about the product they order and cook with so if you ever want to learn more, please feel free to find them.

In September of 2015, the LinkedIn Food Team invited some of these local food producers to come to LinkedIn for a panel discussion on sustainability. Click here to see photos from this event. Click here to watch a recording of the panel discussion.

Artisan's menu items are prepared fresh, from scratch in our kitchens each day. Our chefs take advantage of local and seasonal ingredients and do not follow specific, standard recipes in which the ingredients are weighed or measured. In fact, menu items that do repeat may be slightly different each time they are served because of the seasonality and availability of the freshest ingredients. We cook as many people do at home, tasting and adjusting throughout preparation so that the final menu items meet our standards for flavor and quality.  This is actually a huge perk for our chefs, as they are able to freely customize a dish and add their personal twist to a dish. It empowers them to be creative, thinks outside the box, and not get bored with repetitive menus.  Without a standardized menu or recipe, specific nutrition information is likely to be inaccurate.

The past several years, The Food Team ran an education and awareness campaign in all of our cafes and food service areas in the Bay Area.  Based on our learnings, we made slight changes in our cafe offerings (Beefless Fridays, for example!), tracking and monitoring water consumption and waste, and by creating opportunities for employees for education and awareness on the California drought.  Collectively, we can all help make a difference in our communities.  During our first campaign between May 2015 and October 2015, the cafes and food service areas saved a total of 11,212,309 gallons of water, mostly due to removing beef from the menus on Fridays, but also due to more diligence and monitoring in the cafe areas. We will be running a second round of the campaign in January 2016.

Visit go/waterconservation* to read more about the water campaign. *This page is no longer updated and is simply for reference. 

We don’t want you to wait in one long line! The food team has been getting more and more involved in the early design process of the cafes so that operational impacts are taken into consideration when the cafe is being constructed.  The flow of lines/traffic is one of them. We constantly watch and analyze the interaction and social behavior in food service areas.  We have noticed that if there is a line, people tend to just get into it without assessing why there is a line and what it is for. Very interesting to watch. 🙂 If it is ever unclear where to go, you are more than welcome to speak with the cafe manager at the cafe and they can explain the run-down of how it works.

We also have station “themes”/cuisines to guide people to that station if that is specifically what they are craving.  

At Nourish in SF, we also don’t want you to wait in one long line like a buffet.  We utilize stanchions on almost every station so that the one person who only wants the veggies or the pizza at the end or middle, don’t have to wait in one long line.  We have trained and asked the Artisan staff to physically guide people and tell them this information.

FAQ page coming soon! Please visit go/SFBreakRooms to learn about the break rooms at our new San Francisco building located at 222 2nd Street.

In San Francisco, the city waste department requires all businesses recycle and compost. Our kitchens compost all back of house scraps as well as scrapings from plates. Click here to read more about San Francisco mandatory recycling and composting laws.

In Sunnyvale, back of house food scraps and food from scraped dishes all get composted and put into locked compost bins outside of our cafes.  We partnered with the City of Sunnyvale in October of 2015 to test pilot the new mandatory composting and food scraps law that went into effect on April 1, 2016.  Due to its success, we were one of the first large businesses in Sunnyvale to adapt to this new composting program.  All food scraps from the cafe currently get processed by the city and sent to a partner of theirs, where it is converted into animal feed. To read more, click here.  

In the food service side of the cafes, we switch to smaller serving vessels in the last hour of service to reduce waste.  We also refill these vessels less often, letting the food run out before they are replaced with a new one.  At the end of service, anything that is put on the food line that could have a chance of contamination by dirty tongs, sneezes, hair from any employees grabbing food, etc. and that may fall to the temperature danger zone after service, is discarded to prevent the chance of getting somebody sick.  This is a health department requirement.  For anything else leftover, our chefs are very talented in being able to re-purpose leftovers into soups, casseroles, pizza toppings, and more. Have you noticed? 

Any food that is not served and cannot be repurposed for the next day's service is packaged and donated to Food Runners, based in SF and in the South Bay, to Peninsula Food Runners. Both organizations donate leftovers to local shelters, churches, and other programs that may be in need.  More info on the law that allows us to donate leftovers and waive any liability, can be found here. We are proud to mention that our San Francisco cafe was featured on NBC nightly news in August 2016 for their work with Food Runners in San Francisco.  Click here to watch it and feel free to share it with your networks!

In Break Rooms, packaged snacks are left on the shelves and replenished early Monday mornings. 

BYOL is a quarterly LinkedIn tradition supported by our LinkedIn For Good Team where we collectively express our gratitude for our amazing food service by donating the funds used to feed our employees breakfast and lunch on that day to a local nonprofit, usually, one which works to addresses poverty and hunger locally.  On this day, all food and beverage services will be closed the entire day on all campuses in the Bay Area.  This includes: cafes, coffee bars, Energy Bar, Living Grab n’ Go + Ice Cream, in-house catering, etc..  We know that BYOL day can knock us out of our everyday rhythm, but it's an important opportunity to reflect on what we're working towards – economic opportunity for all – and how many members of our communities are so far from that vision.  To read more about BYOL, please visit go/BYOL.

In order to keep wait times short, ensure operational efficiency, and offer consistent products, our Energy Bars, also known as EBars, and Coffee Bars have a two drink per person maximum. If you are hosting a large group and would like to order smoothies or coffee for your guests, please submit a catering ticket at go/catering or directly at go/eventsupport and our catering team will reach out to you to ensure we capture your needs.  Costs will vary depending on the type of product ordered and the number of items ordered.

Our kitchens are not halal or kosher guaranteed/certified facilities.  Any meat that we purchase that is prepared in accordance with Muslim law is always labeled as "Halal" in the title of the dish. If the name of the dish is not in English, then it will be listed as "halal" in the dish description.  In order for our kitchens to be certified Kosher kitchens, all the food must be certified Kosher and all utensils, food preparation, and cooking areas must also be certified Kosher.  Because we adhere to a wide variety of cuisines and food restrictions, we are not able to keep a Kosher kitchen.

Our kitchens are not certified gluten-free facilities so the potential for cross-contamination will always be present due to flour particles that may be in the air.  The Federal Drug Administration's definition standardizes the meaning of “gluten-free” claims across the food industry. It requires that, in order to use the term "gluten-free" on its label, a food must meet all of the requirements of the definition, including that the food must contain less than 20 parts per million of gluten. Given that we share the kitchen space with our pastry department, we cannot label items as "gluten-free." This is very important for a Celiac to know here at LinkedIn. Instead of labeling the wide variety of foods we offer as "gluten-free" or foods that are made "without gluten-containing ingredients," we feel it is best to label an item that contains wheat and/or gluten with the "Wheat" icon above.  If you ever have any questions or doubts about a label or menu sign, please ask to speak with the Cafe Manager immediately.

Here at LinkedIn, we care greatly about supporting local, sustainable farms and businesses whenever possible. In order to reduce our carbon footprint, by being conscious buyers and environmentally aware, we choose to order product from local farms and businesses with whom we and our vendor partners have had a long-standing relationship.  The farms we work with use sustainable growing practices but may or may not be certified as organic. Many farms cannot afford the organic certification or are not at a stage where organic certification is a plausible step as it is a lengthy, arduous and very expensive process. In lieu of getting the certification, some farms choose not to be certified organic but continue to use the same sustainable growing practices without the use of synthetic fertilizers and genetically modified organisms and depend on strong relationships with their buyers.  Our chefs and cafe managers are well aware of the Environmental Working Group's Clean Fifteen and Dirty Dozen and try to put this into play in the cafes as often as possible. If you ever have any questions about where a product is from and whether it is organic or not, please ask to speak with the Cafe Manager or Cafe Chef.

To read more about how we label dietary restrictions, and to see the icons and their definitions, please visit go/foodrestrictions. We welcome your feedback on this new program. Please send it to CulinaryCrew@linkedin.com.

Please file a ticket at go/eventsupport with as much information as possible, and the catering and events team will reach out to you to finalize logistics and cost. To see room layouts at each campus and for other information, please visit go/events.