From left: Chick Marshall, Susan Marshall, Robert Beauseau of Ventura Foods, Gabriel Caliendo of Lazy Dog Restaurants, Richard Seegmiller of Ventura Foods and Monica Johnson and Paul Muller of Lazy Dog Restaurants

From left: Mike Kosloski of Olga’s Kitchen and Jim Goggin and Tom Metelmann of Ventura Foods

The Dickey’s Barbecue Pit team, from left: Shayla Partusch, Kaitlen Pope, Andrew Nichols, Aaron Brewer, Ashley Richardson and CEO Laura Rea Dickey.

From left: Shane Morrison of Morrison Companies and Mike Colby and Craig Colby of Colby Enterprises.

The Sonic Drive-In team

CEO John Cappasola, second from left, and R&D director Anne Albertine, second from right, with members of the Del Taco team

Fogo de Chão served braised beef rib sliders, Brazilian empanadas and lamb chops with cocktail pairings.

The Walk-On’s Bistreaux & Bar team

Fabio Viviani, center, served gnocchi with truffle cream, fried sage and crispy pancetta to attendees.

Chefs from the University of Connecticut’s department of dining services

Jenna Telesca, editor-in-chief of Nation’s Restaurant News, emceed the awards ceremony.

The Walk-On’s Bistreaux & Bar crew sported sunglasses while receiving the restaurant’s award for Best Menu Line Extension.

The University of Connecticut’s department of dining services won the award for Healthful Innovations for its high-protein line of Healthy & Lean Bean Pasta Dishes.

Fabio Viviani was named the 2018 Innovator of the Year at the event.

From the Fogo de Chão table, senior editor Ron Ruggless reports on the casual-dining restaurant’s menu revamp.

Selma Oliveira, chief people and culture officer for Fogo de Chão, accepted the award for Best Menu Revamp on behalf of the chain.

Nancy Luna, senior editor, right, stands with Anne Albertine of Del Taco as she introduces the chain’s Epic Queso Burrito.

Del Taco took home the award for Best New Menu Item.

The award for Best Limited-Time Offer went to Sonic Drive-In for its Signature Sliders, burgers blended with mushrooms for a lower calorie count and smaller carbon footprint.

Senior food editor Bret Thorn reports on Kroger Co. and its Innovation Kitchen, which operates Kitchen 1883, an American comfort food concept in Union, Ky.

Kroger Co. was recognized with the Trendsetter of the Year award.

Daniel Boulud, the 2018 Hall of Fame inductee, accepts his MenuMasters Award from NRN editor-in-chief Jenna Telesca.

After accepting his award, Boulud praised the night's other winners and told attendees: "Today it’s all about the food, and for me, food of course is about love.” He is shown here with John Buckles of Ventura Foods, left, and Laura Viscusi, publisher of Nation's Restaurant News.

Nation’s Restaurant News editors