Industry toasts foodservice leaders with annual awards programs

IFMA GOLD & SILVER PLATE

JON LUTHER, chairman and chief executive of Dunkin’ Brands Inc., received the 2007 Gold Plate Award for achievement in foodservice. He was honored for his role in developing the Dunkin’ Donuts chain into a franchise system of more than 13,000 units.

The award, given each year by the International Foodservice Manufacturers Association, was presented in May at a gala event during the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

In addition to Luther, the Silver Plate honorees were SUSAN FENIGER, co-chef/owner of Border Grill Santa Monica, Border Grill Las Vegas and Cuidad restaurants; JOHN HOLEMAN, consolidated food manager for Monroe Correctional Complex of the Washington State Department of Corrections; Niki Leondakis, chief operating officer of Kimpton Hotels & Restaurants; PAVEL MATUSTIK, chief administrative officer for Santa Clarita Valley School Food Services Agency in California; M. CAMERON MITCHELL, president of Cameron Mitchell Restaurants; RICK POSTIGLIONE, chief executive of the Contract Foodservices division of Compass Group North America; H. MICHAEL RICE, director of auxiliary services for Michigan State University; KRIS SCHROEDER, director of nutrition services for Swedish Medical Center.

GOLDEN CHAIN, PIONEER AND INNOVATOR AWARDS

Golden Chain honorees were PAUL CLAYTON, chief executive and president of Jamba Juice; GERARD T. GABRYS, president and chief executive of Guest Services Inc.; LINDA LANG, chairman and chief executive of Jack in the Box Inc.; ZACH MCLEROY, chief executive and president of Zaxby’s Chicken Restaurants; CRAIG MILLER, president, chief executive and chairman of the board of Ruth’s Chris Steak-houses; and NICK VOJNOVIC, president of Beef ‘O’ Brady’s.

Miller was selected as Operator of the Year from among the Golden Chain winners.

JAMES H. MAYNARD, co-founder of the Golden Corral buffet concept and chairman of Golden Corral Corp. received the 2007 Pioneer Award for his role in the development of the $1.5 billion company.

GERALD A. “GERRY” FERNANDEZ, founder and president of the Multicultural Foodservice and Hospitality Alliance, earned the Innovator Award for his work to promote the benefits of diversity and inclusion in foodservice.

The awards are given each year at Nation’s Restaurant News’ Multi-Unit Foodservice Operators conference.

SPIRIT AWARDS

The Spirit Awards, given by Nation’s Restaurant News and the National Restaurant Association Educational Foundation for excellence in recruitment and retention went to UNION SQUARE RESTAURANT GROUP, FAMOUS DAVE’S OF AMERICA, ROYAL CARIBBEAN and BRUEGGER’S BAGELS.The awards were given at this year’s Multi-Unit Foodservice Operators conference.

SALUTE TO EXCELLENCE

JOHN FARQUHARSON, president of the International Food Safety Council, earned the annual Thad and Alice Eure Ambassador of Hospitality Award, given at the Salute to Excellence awards gala during the National Restaurant Association Restaurant, Hotel-Motel Show in Chicago.

The award is produced by the National Restaurant Association Educational Foundation.

Inductees to the group’s College of Diplomates were JIM FUNK, chief executive of the Louisiana Restaurant Association; BILL SHORE, founder and executive director of Share Our Strength; and REGYNALD WASHINGTON, vice president of food and beverage for Walt Disney Parks & Resorts Worldwide.

CAROL KIZER, hospitality management department chairwoman emeritus at Columbus State Community College in Columbus, Ohio, received the Michael E. Hurst Lifetime Achievement in Education Award.

This year’s James H. Maynard Excellence in Education Awards went to ProStart teachers DIANE RYBERG of Eau Claire North High School in Eau Claire, Wis., and ALLEN BILD from Hammond Area Career Center in Hammond, Ind.

FS/TEC AWARDS

The FS/TEC Team Excellence Award went to Subway parent DOCTOR’S ASSOCIATES for its roll-out of gift card technology. The FS/TEC Project Excellence Award was given to THE CHEESECAKE FACTORY INC. for its Web-based scheduling system.

JONATHAN “JON” BRIDGES, vice president of information technology for Chik-fil-A, earned the Distinguished Career Achievement Award.

Technology Innovation Awards were given to SCOTTSDALE HEALTHCARE,HOOTERS OF AMERICA INC. and JACK IN THE BOX INC.

Panasonic won the Best in Show exhibitor’s award, and NetPOS/WhenToManage Restaurant Solutions was the Best First-Time Exhibitor.

HOT CONCEPTS!

Nation’s Restaurant News honored six young restaurant companies that showed outstanding growth potential with its annual Hot Concepts! Awards, this year presented during a celebration in Los Angeles. NRN also honored one chain with its Hot! Again Award. The number of units listed below for each company was current at the time the awards were presented and may have changed since then.

GO ROMA ITALIAN KITCHEN

OWNER: Forklift Brands HEADQUARTERS: San Francisco NUMBER OF UNITS: 8 AVERAGE UNIT VOLUME: not disclosed STATES WHERE LOCATED: California, Illinois and Indiana TYPE OF CONCEPT: fast casual AVERAGE CHECK: lunch, $8.25; dinner, $9.25

GRANITE CITY FOOD & BREWERY

OWNERS: publicly traded under the symbol GCFB HEADQUARTERS: St. Louis Park, Minn. NUMBER OF UNITS: 19 AVERAGE UNIT VOLUME: $4.3 million STATES WHERE LOCATED: Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota, South Dakota and Wisconsin TYPE OF CONCEPT: casual-dining brewpub AVERAGE CHECK: $13.23

THE GRAPE

OWNERS: privately held HEADQUARTERS: Atlanta NUMBER OF UNITS: 19 AVERAGE UNIT VOLUME: $900,000 to $2.5 million STATES WHERE LOCATED: Alabama, Florida, Georgia, Louisiana, North Carolina, Tennessee TYPE OF CONCEPT: bistro and wine bar AVERAGE CHECK: $28

GYU-KAKU JAPANESE BBQ

OWNER: Reins International U.S.A. Co. Ltd. HEADQUARTERS: Honolulu NUMBER OF UNITS: 12 AVERAGE UNIT VOLUME: $1.5 million STATES WHERE LOCATED: California, Hawaii, New York TYPE OF CONCEPT: Japanese-Korean barbecue AVERAGE CHECK: $30

WHICH WICH

OWNER: Jeff Sinelli HEADQUARTERS: Dallas NUMBER OF UNITS: 30 AVERAGE UNIT VOLUME: $700,000 STATES WHERE LOCATED: Colorado, California, Arizona, Texas, Oklahoma, Iowa, Mississippi, Georgia, Florida, South Carolina, North Carolina TYPE OF CONCEPT: sandwich AVERAGE CHECK: $7 to $8

WINGSTREET

OWNER: Yum! Brands Inc. HEADQUARTERS: Dallas NO. OF UNITS: more than 1,000 AVERAGE UNIT VOLUME: undisclosed STATES WHERE LOCATED: more than 30 TYPE OF CONCEPT: chicken wings AVERAGE CHECK: undisclosed

HOT! AGAIN AWARD: BIG BOY RESTAURANTS OWNER: Big Boy Restaurants International Inc. HEADQUARTERS: Warren, Mich. NUMBER OF UNITS: 28 company-owned, 150 franchised AVERAGE UNIT VOLUME: $1.3 million for most older units, $2.3 million for new units STATES WHERE LOCATED: Arizona, California, Florida, Hawaii, Illinois, Michigan, Nevada, North Carolina, North Dakota and Ohio TYPE OF CONCEPT: family AVERAGE CHECK: $7.50