Menu Award Winners
National Restaurant Association officials recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations Awards.
National Restaurant Association (NRA) officials have recognized some of the industry’s most creative new offerings with NRA’s 2014 Food and Beverage Innovations (FABI) Awards.
NRA says an independent panel of experts—representing a variety of both commercial and non-commercial industry segments—selected FABI Award recipients based on “their exciting benefits to restaurant operators, as well as the end-consumer.” Officials say the innovations represent new packaging designs and solutions in efficiency and waste reduction—as well as alternatives to satisfy consumer desires for gluten-free, artisan and vegan menu items.
NRA showcased FABI Award winners during the 2014 National Restaurant Association Restaurant, Hotel-Motel Show, May 17-20, at Chicago’s McCormick Place.
“Food and beverage innovation helps advance menu development, driving customer satisfaction and increasing restaurant traffic,” says Sam Facchini, NRA convention chair for NRA Show 2014 and co-founder and co-owner of Metro Pizza.
“This year’s FABI Award recipients provide operators with opportunities to improve efficiencies and attract new guest segments by meeting a wide variety of consumer demands. Virtually any operation, of any shape or size, can benefit from one or more of these innovations, making them a must-see part of NRA Show 2014,” continues Facchini.
2014 FABI award recipients include:
The 2014 FABI judges included Carlyn Berghoff, CEO, Berghoff Catering & Restaurant Group; John Li, senior vice president, research & development, Bloomin Brands, Inc.; Jeff McClure, director of culinary services, Sodexo Education Market; Deborah McDaniel, senior director, product innovation and development-menu development, McDonald’s USA, LLC; Mary Angela Miller, administrative director, Ohio State University Wexner Medical Center; Brad Nelson, vice president and corporate chef, Marriott International; Linda Sceurman, national director of nutrition and menu development, Aramark Education; William J. Spencer, chief, Air Force Appropriated Fund F&B Operations, San Antonio, Tex.; Brian Wilson, senior culinary development chef, Bob Evans Farms Inc.; and Ed Wronski, director, culinary and concept development, Walt Disney Parks and Resorts.