Nation's Restaurant News - November 16, 2009

SUPPLIER NEWS
National Restaurant Assn. calls for
Kitchen Innovation Award nominees

CHICAGO — The National Restaurant Association is accepting applications for its Kitchen Innovations Awards for 2010.

The annual awards program recognizes innovative equipment from around the globe during the NRA’s trade show in Chicago in May — the National Restaurant Association Restaurant, Hotel-Motel Show. The show will be held at McCormick Place here from May 22-25, 2010.

Recipients of the Kitchen Innovation award will have the opportunity to exhibit their winning product in the Kitchen Innovations Pavilion on the show floor, affording the winner the opportunity to interact with domestic and international dealers and distributors

as well as chain, multiunit and independent operators during one-on-one interactive demonstrations.

“Whether helping restaurant and foodservice operators reduce operating costs, save space and

staff time, or enhance environmental sustainability, Kitchen Innovations Award recipients have one thing in common: They are the most advanced and revolutionary equipment in the global marketplace,” said NRA’s chief operating

officer, David Gilbert.

Applications will be judged by an independent panel including Dan Bedall, FoodStrategy Inc.; Martin Cowley, Walt Disney Parks & Resorts; William Eaton, Cini-Little International; Robert Forrester, Restaurant Industry Solutions; Foster Frable Jr., Clevenger Frable LaValee; Aaron LaMotte, Sodexo Performance Interiors; Robert Marshall, McDonalds’s Corp.; George McNeill, The Ritz-Carlton Hotel Co. LLC; and Kathleen Seelye, Ricca Newmark Design.

The NRA is accepting applications through Jan. 8, 2010. Contact Eric Rude at erude@restaurant.org or (312) 853-2525 or visit the website, www.restaurant.org/show. ■

Winners of ’ 10 FAME awards named

PONTE VEDRA BEACH, FLA. — As sponsors of the 21st annual Foodservice Achievement Management Excellence, or FAME, awards, Basic American Foods, Schwan’s Food Services Inc. and Tyson Foods Inc., announced the winners for 2010.

The awards’ top honor, the Golden School Foodservice Director of the Year, was presented to Karen Johnson, director of child nutrition programs at Yuma Elementary School District in Yuma, Ariz.

The other 2010 FAME award

winners are: Silver Leadership Award — Mary Anderson, director of culinary express, Wayzata Public Schools, Plymouth, Minn.; Silver Spirit Award — Jacci Morrow, assistant director of child nutrition and foodservice programs, Westminster School District, Westminster, Calif.; Silver Rising Star Award — Harold Sullins, foodservice director, Fontana Unified School District, Fontana, Calif.; Silver Special Achievement Award — Lori Adkins, nutrition

supervisor, West Bloomfield School District, West Bloomfield, Mich.; and Silver Friend of Child Nutrition Award — Gene White, president, Global Child Nutrition Foundation, Clinton, Wash.

In addition, Gertrude Apple-baum, an independent contractor in Corpus Christi, Texas, will receive a special Lifetime Achievement Award at the National FAME Award ceremony Jan. 10, 2010, at the Sawgrass Marriott Hotel in Ponte Vedra Beach. ■

FAZOLI’S LAUDS BOHAN ADVERTISING AS SUPPLIER OF YEAR FOR INNOVATION

LEXINGTON, KY. — Fazoli’s, the chain of more than 250 quick-service Italian restaurants, named BOHAN Advertising | Marketing its 2009 Supplier of the Year for Innovation. The agency’s work for Lexington-based Fazoli’s included the FreeSpaghetti.com website as well as television commercials featuring a talking stomach and flying French fries.

“BOHAN does more than bring us
good ideas,” said Fazoli’s chief execu-
tive Carl Howard. “They bring us good
ideas that get results.”
The award was presented at a meet-
ing of Fazoli’s franchisees and suppliers
in Charleston, S.C.

NEWS DIGESTS

UNO OFFERS BARILLA WHOLE GRAIN PENNE WEST ROXBURY, MASS. — Uno Chicago Grill, the 200-plus-unit casual-dining operator based here, has expanded its relationship with Barilla Pasta and is offering Barilla Whole Grain Penne as a substitute for any traditional pasta on its menu. The Whole Grain pasta is made with 51-percent whole wheat and contains three times the amount of fiber of regular pasta. Uno’s executive chef Christopher Gatto said, “We continually look for ways to offer healthy, delicious choices to our guests.” Uno features two exclusive Barilla pastas: Farmer’s Market Penne and Chicken Penne Pomodoro.

SNYDER’S TO ACQUIRE UTZ QUALI TY FOODS HANOVER, PA. — Snyder’s of Hanover said it plans to acquire Utz Quality Foods Inc., pending clearance from the Federal Trade Commission. Carl E. Lee Jr., president and chief executive of Snyder’s, said the two snack food firms will combine “to create a stronger company that will strengthen our position in the marketplace.”

HURLEY NAMED WHARTON FELLOW CHICAGO — Vegetable Juices Inc. president and chief executive James E. Hurley was named a Fellow of the Wharton School at the University of Pennsylvania. The Wharton Fellows is a lifelong group of senior executives, Wharton faculty and experts who provide knowledge and support to address business challenges.

NAT’L. CHICKEN COUNCIL TAPS LEONARD SPRINGDALE, ARK. — The National Chicken Council elected Bernard Leonard, group vice president of foodservice of Tyson Foods Inc., as vice chairman of the council’s executive committee. Leonard, who has led Tyson Foodservice since 2006, has served in a number of industry association positions, including 12 years on the board of the U.S. Poultry & Egg Association. Leonard will hold the post for one year.

BOSTON BEER CO., WEIHENSTEPHAN TEAM UP BOSTON — Jim Koch, the brewer and founder of Samuel Adams, is partnering with Dr. Josef Schrädler, managing director of Germany’s Weihenstephan Brewery, to develop a new style of collaboratively brewed beer. Weihenstephan is the world’s oldest brewery. The two companies plan to brew a complex, higher-alcohol beer with only the four classic ingredients: malt, hops, water and yeast. The as-yet-unnamed Champagnelike beer will contain 10 percent alcohol by volume. The new brew will be available in the Spring 2010. Samuel Adams is made by the Boston Beer Co.

T. MARZETTI NAMES BENINCASA MKTING. DIR. COLUMBUS, OHIO — T. Marzetti Co. has promoted Patsy Benincasa to the post of director of foodservice marketing. In her new position, Benincasa will provide strategic direction in marketing all T. Marzetti foodservice products. Before that she worked as senior marketing manager, Foodservice at the company.

JOCKO’S WINS CALIF. BEEF BACKER AWARD NIPOMO, CALIF. — The California Beef Council said Jocko’s Steak House here was recognized as the recipient of the 2009 California Beef Backer Award. The California Beef Backer Award recognizes restaurants that promote beef and the beef industry through innovative menuing and promotions. Dating back to 1886, the current Jocko’s opened in 1957.

PRIBISH WINS TABASCO CHEF CONTEST

NEW ORLEANS — Stephen Pribish, sous chef for Overbrook Golf Club in Villanova, Pa., won the grand prize and $10,000 in the 2009 Tabasco Brand Hottest Chef Contest. Pribish won for his Oven Roasted Pork Tenderloin with 7 Vegetable Couscous and Tabasco Green Chimichurri, which includes two different pepper sauce flavors: Green Jalapeño Pepper Sauce and Chipotle Pepper Sauce.