Taherian, Imrie, Denton win Silver Plates

Yale’s Rafi Taherian has been named the 2016 winner of the Silver Plate for college and university foodservice, and Diane Imrie of the University of Vermont Medical Center has been chosen as the top operator in health care feeding.

Honored as the year’s best operator in the Elementary & Secondary Schools segment was Jeff Denton of Ponca City Public Schools.

The contractors chosen for the International Foodservice Manufacturers Assocation’s best-in-the-segment awards were Rick Abramson, EVP and COO of Delaware North Cos., and Mike Barclay, president of the regional operator Southern Foodservice Management.

The Silver Plates are awarded to the top operators in nine segments of the foodservice business, across both the commercial and noncommercial channels. Those nine market-specific winners then become the finalists for an honor synonymous with operator of the year, the Gold Plate.

The Gold Plate winner will be announced at a gala event during the National Restaurant Association’s annual convention in May in Chicago. The Silver Plate honorees will be presented with their actual awards at that time.

The Silver Plate and Gold Plate winners are chosen by a jury consisting of past winners, association executives and the editors of foodservice media, including FoodService Director.

The winners in the commercial sector include Steve Carley, CEO, Red Robin, in the Chain Full Service/Multi-Concept category; Charlie Morrison, president and CEO, Wingstop, for Chain Limited Service; Wolfgang Lindlbauer, chief discipline leader of global concepts, Marriott International, for Hotels and Lodging; and Thom Sehnert, founder, owner and president, Annie Gunn’s and The Smokehouse Market, for Independent Restaurants/Multi-Concept.

More From FoodService Director

Menu Development
fsd culinary council

Avocados are a staple on mainstream menus, yet many foodservice operations limit their use to guacamole, avocado toast, sandwiches and salads. The 12 chefs attending FoodService Director’s Culinary Council Summit, held this fall at University of Michigan, learned how to take avocados into new menu territory through a presentation by sponsor Avocados from Mexico and hands-on kitchen time with its chef, Brian Wilford.

Chef Wilford began with a demo of avo-chicharrons —fried avocado wedges coated with crushed chicharrons or pork rinds. He served these with Mexican crema for dipping,...

Industry News & Opinion

Time Magazine recently named Houston Independent School District (HISD) Officer of Nutrition Services Betti Wiggins one of its 50 most influential people in healthcare .

Wiggins joined HISD in 2017, overseeing the district’s nutrition program, which serves over 280,000 meals daily. During the aftermath of Hurricane Harvey last year, Wiggins helped serve breakfast, lunch and dinner to students and their families and played a role in making meals free for all students for the rest of the school year. Today, the district (the nation's seventh-largest) continues to provide meals to...

Industry News & Opinion
food as medicine market

University Hospitals in Cleveland has opened a new Food for Life Market, which will provide healthy food as a means to address chronic health conditions as well as the issue of food insecurity for patients and nearby residents.

University Hospitals will offer patients one week’s worth of food free of charge following a referral from their physician. Patients will also receive the option to meet with University Hospital dietitians who can help them with their dietary needs by encouraging optimal food choices.

Patients are also eligible to receive food assistance once a month...

Industry News & Opinion

Chartwells K12 has launched a program aimed at offering students more say in their meal options.

Schools participating in the program, called Student Choice, have debuted several new stations, such as Bok Choy, an Asian -themed concept inspired by celebrity chef Jet Tila, and Roost, which is chicken themed.

Each week, chefs serve samples of menu items from the stations to middle and high school students, who then get to vote on which of those items should appear on the menu the following week.

Chefs and dietitians will be on hand during sampling to share more...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code