CHICAGO — Plant-based burgers and botanical lemonades are among food and beverage products recognized at the National Restaurant Association Restaurant, Hotel-Motel Show, held May 18-21 in Chicago.
Showcasing the latest innovations and information about trends and growth opportunities in the industry, the annual event attracts more than 67,000 restaurant, food service and hospitality professionals.
A panel of executives selected winners of the 2019 Food and Beverage (FABI) Awards based on benefits offered to both restaurant operators and end consumers. Judges for the 2019 FABI Awards included Timothy J. Dietzler, director of dining services, Villanova University; Lori Estrada, senior vice-president of R.&D., Wendy’s Co.; Marion Gibson, culinary development director, Aramark; John Li, vice-president of culinary innovation, Wendy’s; Robin Rosenberg, vice-president, Chef de Cuisine, Levy Restaurants; Cammie Spillyards-Schaefer, vice-president of culinary and menu strategy, Cracker Barrel Old Country Store; and Bret Thorn, senior food and beverage editor, Nation’s Restaurant News and senior food editor, Restaurant Hospitality.
“The FABI Awards showcase the creative companies helping chefs and food service operators innovate in their businesses,” said Mike Hickey, executive vice president and president, Ecolab Inc. and 2019 co-chair of the National Restaurant Association Show. “The products showcased as 2019 recipients represent ‘what's new and next’ in food service.”