NRA ANNOUNCES 2013 FABI
AWARDS RECIPIENTS AND OPERATOR
INNOVATIONS AWARDS FINALISTS
THE NATIONAL RESTAURANT ASSOCIATION’S
(NRA) FABI awards recognize progressive food
and beverage innovations that will make a
significant impact in the restaurant industry.
2013 FABI awards recipients are:
Dawn Foods: TasteFills™ Freezer-to-fryer bakery
bites in six filling flavors gives restaurants a
convenient, high-quality dessert option.
Edison Grainery: Organic Quinoa Pasta Organic
quinoa/rice flour blend, gluten free and high in
protein, helps restaurants satisfy dietary needs
and keep pace with culinary trends.
Hail Merry Snacks: Merry’s Chocolate Miracle Mini
Tart Prepared to protect the integrity of the pure
GMO-free ingredients, mini tart provides operators
with a way meet special diet restrictions.
Kiki’s Gluten Free Foods, LLC: Kiki’s SpinachFeta
Pockets Delivers excellent flavor and texture, and
uses special packaging to help eliminate the risk
Nu-Tek Food Science: Salt for Life™ Sea Salt
Blend Delivers the true taste of salt with 70%
less sodium than table salt, and can be used by
operators as a one-to-one replacement in recipes.
Sinco Inc.: Italcrust Ancient Grain Handstretched
Woodfired Frozen Pizza Crust All-natural pizza
crust made with ancient grains, proofed for 24
hours, hand-stretched and wood-fired.
Waghal’s Imports: Fermin Ibérico de Bellota
Smoked Panceta Artisanal pork product made
from one-of-a-kind Ibérico de Bellota breed
from Spain, traditionally cured and hickory
smoked in the U.S.
Winners in each category of the NRA’s 2013
Operator Innovations Awards, as well as an
Innovator of the Year selected from all finalists,
will be announced at the 2013 National
Restaurant Association Restaurant, Hotel-Motel Show in Chicago. The 2013 Operator
Innovations Awards finalists are:
HMSHost BETHESDA, MD. A comprehensive food
safety approach featuring an audit process that
integrates consultation and training.
Ninety Nine Restaurants WOBURN, MASS. An allergy
alert system that combines staff training and
communication for everyone who touches a
Potawatomi Bingo Casino MILWAUKEE An internal
education and standards program for cook
HEALTH & NUTRITION
Overlook Medical Center SUMMIT, N.J. Summit Fit
Club program rewards customers for healthier
food choices via Fit Points.
Stanford University STANFORD, CALIF.
Performance Dining program takes a holistic
approach to nutrition.
U.S. Air Force SAN ANTONIO Food Transformation
Initiative revolutionizes food selections, cooking
methods, meal availability and merchandising.
ARAMARK Higher Education PHILADELPHIA Menu
developed from the ground up features 100 new
menu items inspired by the latest trends.
HMSHost BETHESDA, MD. Freedom To Choose Web
portal is an online tool for the company’s 100+
Taco Bell IRVINE, CALIF. Doritos Locos Tacos
features a shell made out of Doritos chips on
the outside with the classic tastes of the Taco
Bell crunchy taco on the inside.
Kennesaw State University KENNESAW, GA. Guest/
day dining operation incorporates closed-loop
waste management program.
Pret a Manger NEW YORK Sustainability program
features four-stream front-of-the-house recycling
and waste diversion and composting process for
back of the house.
University of Wisconsin Oshkosh OSHKOSH, WIS.
Kitchen/dining recycling program digests food waste
to produce methane gas used to generate electricity.
Canteen CHARLOTTE, N.C. Avenue C, a self-checkout
micromarket with remote temperature monitoring,
multiple payment methods, biometric thumbprint
security and RFID tag product identification.
Mainstreet Ventures ANN ARBOR, MICH. An
interactive tablet menu that replaces paper
menus at 11 restaurants.
Walt Disney Parks and Resorts LAKE BUENA VISTA, FLA.
Be Our Guest Restaurant uses a fast-casual
restaurant system capable of automating
elements throughout the operation.