Sodexo, Chartwells score at NRA Awards show

Contractors take two of six inaugural Operator Innovation Awards

May 7—Sodexo School Services and Chartwells Higher Education received two of the six awards handed out Saturday night in Chicago at the first Operator Innovation Awards sponsored by the National Restaurant Association.

"These restaurant operators are true pioneers of innovation and leadership, who are breaking new ground on how to successfully run a restaurant business," said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. "It is our honor to recognize our Operator Innovations Award winners and, we believe they will serve as an inspiration to restaurateurs throughout our industry."

Sodexo was recognized in the Menu Development category for its Future Chefs program. The annual Future Chefs National Competition challenges students to create and prepare healthy recipes in local competitions. 12 recipes per year are chosen to be featured on school lunch menus around the country, and this "For Kids, By Kids" approach has proven to be a great way to increase participation and get kids to try new foods.

Chartwells was honored in the Health & Wellness category for its Balance U program. Balance U is Chartwells’ nationwide program developed to educate and encourage students to eat healthier. Not only does Balance U include gluten-free recipes, menus and labeling, but the program also includes a strong education component for students and employees alike, featuring nutritional labeling information, events and classes and more.

The other winners were Evelyn Hill Inc., New York City, which manages concessions at Liberty Island, in the Sustainability category for its recycling progam; Stacked Restaurants LLC, in the Technology category, for its "build-your-own" ordering system; and Waffle House, in the Food Safety category, for its public-private partnership to secure foodservice safety after a major disaster.

Evelyn Hill Inc. was chosen from the group as the Innovator of the Year.

More From FoodService Director

Sponsored Content
coffee senior living

From Keurig Green Mountain.

Healthcare foodservice represents the perfect environment for serving coffee. For the time-crunched staff, family and friends visiting patients, and seniors craving a treat, snack, or pick-me-up, coffee is considered a valuable amenity.

What’s more, purchasing beverages away from home is a popular habit. According to Technomic’s 2016 Beverage report, consumers average 3.6 drink purchases per week from foodservice outlets. And coffee is one of the most popular beverage options— Technomic’s 2016 Snacking Occasion report found 61% of consumers say...

Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

Industry News & Opinion

Food delivery company Good Uncle is expanding to 15 college campuses this fall, The Daily Orange reports.

The company plans to grow along the East Coast and is looking at opening at schools such as George Washington University, Pennsylvania State University, Villanova University and American University. Good Uncle hopes to open at 50 to 100 campuses by 2019.

Starting as a delivery-only kitchen in 2016, Good Uncle partners with local restaurants to recreate their popular dishes and then deliver them to college students. The company offers free delivery, no delivery minimum...

Ideas and Innovation
wahoo tacos

School lunch is heating up. As expectations rise in the noncommercial sector, the old-fashioned cafeteria has become a hot topic. Political pressure on schools has seesawed over the past eight years, and nutritional regulations on items like sodium and whole grains have been overhauled (and back again). Meanwhile, students, parents, teachers, administrators and policymakers are demanding more healthfulness and better taste from school meals, often for the same cost.

Yet the industry’s best are dedicated to getting better, even while looking to the future with caution. “There’s not...

FSD Resources