National Restaurant Association Seeks "best In Class" For Food & Beverage Product Innovations Awards

(CHICAGO) Thousands of food and beverage products emerge in the marketplace every year, but only the "best of the best" receive the National Restaurant Association's Food and Beverage Product Innovations Award. The Association is calling on foodservice food and beverage manufacturers to apply for its 2012 award to showcase their truly pioneering products that wow guests and have a significant impact on restaurant operations.

Award recipients, to be presented at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show (to be held at its new dates May 5-8 at Chicago's McCormick Place), will be recognized for their advancements and innovation in ingredients, preparation, processing and packaging - be it new flavor concept, improved nutritional profile or improved cost/labor efficiencies.
"Our independent panel of judges will be looking for forward-thinking food and beverage innovations that help drive customer satisfaction and profitability for restaurant and foodservice operators," said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC (IOC). "As the largest restaurant and hospitality trade show in the United States, the NRA Show offers the perfect forum for operators to explore cutting-edge trends and ideas that will enhance their business and menus in the nation's nearly one million restaurants."
The Association is currently accepting applications from manufacturers who have made significant food and beverage advancements and innovations launched in the U.S. marketplace between January 1, 2011 and May 5, 2012. The product may be designed for one, several or all operator segments.

For consideration, candidates must submit their application by January 11, 2012. Any new product submitted for consideration must meet one or more of the following general criteria:



* Healthier Nutritional Profile - a new product that has a significantly improved nutritional profile compared to other similar products - claims must be validated.

* Products Designed Primarily for Children - new products (and/or new formulations) specifically designed to meet or exceed tougher standards on student feeding.

* Incremental Value to the Operator - products that provide real value to operators in terms of price, cost savings, labor savings, time savings, sustainability, increasing check average, etc.

* Product Improvement - significant improvement to an existing product that is clearly recognizable by the operator and is clear to the panel of judges.

* New Process or Preparation - a new way to produce an existing product that improves the product in some way - including a longer shelf life, better nutritional profile, more nutrient retention, meets new nutrition standards, etc.

* Packaging Improvement - a significant change in the packaging of the product that delivers clear benefits to the operator.

* New Product Introduction - product must be for sale on a national or regional basis in the US.


The world-class independent panel of expert judges for the Food & Beverage Product Innovations Awards represent all major commercial and non-commercial segments of the foodservice industry. Applications are reviewed by the panel of industry leaders. New this year to the judging panel is Fred McKenney, chief, Food & Beverage R&D Branch Air Force Services Agency, United States Armed Forces.



McKenney will be joining other notable panelists including Carlyn Berghoff (chief executive officer, Berghoff Catering & Restaurant Group), John Li (senior vice president, research and development, OSI Restaurant Partners, LLC), Greg LaMothe (vice president of restaurant con