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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources