2013 Operator Innovations Award Winners

2013 Innovator of the Year: Kennesaw State University

Food Safety

WINNER: Ninety Nine Restaurants 
A Whole-Restaurant Approach to Food Allergies: The Food Allergy Alert System

An allergy alert system that combines staff training and involvement with clear communications via ordering, display systems and tracking, ensuring awareness and proper preparation for everyone who touches a guest’s food and minimizing risk for all.

Food Safety Fit for an Enterprise: HMS Host Training and Audit Program

A comprehensive food safety approach, featuring an audit process that goes beyond evaluation to integrate consultation and training. The program enables the company to ensure strict, uniform food safety across a widely varied and rapidly evolving portfolio of brands/concepts.

FINALIST: Potawatomi Bingo Casino
No Gambling with Food Safety: The Potowatomi Food Education and Safety Program

An internal education and standards program for cook chill systems, the effectiveness of which has not only improved costs, safety and efficiency – but also led to on-site workshops for local, state and federal inspectors that support better food safety for the greater community.

Health & Nutrition

WINNER: United States Air Force
Nutritious, Delicious and Expeditious: The Foodservice Transformation Initiative

Food Transformation Initiative (FTI), revolutionizes Air Force food selections, cooking methods, meal availability, and merchandising to guide customers toward healthier choices. When comparing participating with non-participating operations, performance metrics confirm FTI elevates healthfulness, energy and alertness through optimal nutrition, without sacrificing flavor, taste and satisfaction.

FINALIST: Overlook Medical Center
Points for Good Behavior: The Summit Fit Club Rewards Program

The Summit Fit Club program rewards customers for healthier food choices via Fit Points ranging from 1 to 3 displayed on menu items. Customer swipe their membership card on check out to accrue points, and receive a $5 meal voucher for every 200 points earned.

FINALIST: Stanford University - R&DE Stanford Dining
A Menu with Meaning: Stanford's Performance and Wellness Dining Program

The Performance Dining program, which has six performance categories, was developed by R&DE Stanford Dining in cooperation with Stanford Athletics, the Stanford School of Medicine and the Culinary Institute of America, and takes a holistic approach to nutrition which, instead of counting fat and calories, focuses on food’s positive influence in the six performance categories, helping students, faculty and staff to perform at their mental and physical peak.

Menu Development

Menu Ideas from the Cloud: The Freedom to Choose Platform

The Freedom To Choose Web portal is an internally developed, custom online tool for the company’s 100+ airport operations and is designed to give local operators access to hundreds of menu items, allowing them to quickly and easily tailor menus to keep up with traveler preferences and regional trends.

FINALIST: ARAMARK Higher Education
A Worldly Look at College Dining: Aramark's Menu Refresh

Based on extensive research and feedback, this well received menu was developed from the ground-up, and features 100 new menu items inspired by the latest trends including healthy options, seafood, vegan/vegetarian entrees and international cuisine.

A Crazy-Good Hybrid: The Doritos Locos Taco

The 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, combining two well-known brands to create the most successful new product introduction in the chain’s history.


WINNER: Kennesaw State University
Homegrown Sustainability with the Farm-to-Campus-to-Farm Program

The University’s 5,000 guest/day dining operation incorporates a comprehensive, closed-loop waste management program through a variety of efforts including a robust organic "Farm-to-Campus-to-Farm" program, water reclamation, aerobic digestion, composting/recycling programs, oil-to-biodiesel conversion and more to significantly reduce costs, minimize environmental impact and qualify the facility for a gold LEED certification.

FINALIST: Pret a Manger 
A Stream of Environmental Consciousness: Four-Stream Recycling Program

Worked closely with third-party experts to research and develop a comprehensive sustainability program which they openly share with the industry. The program features four-stream front-of-the-house recycling, plus additional recycling, waste diversion and composting process for back of the house – the resulting program diverts 55% of waste from landfills, and results in 40% of excess food being donated to the homeless.

FINALIST: University of Wisconsin Oshkosh
The Power of Composting: Food Waste to Electricity Program

Implemented a kitchen and dining recycling program that combines a food pulper with an innovative dry fermentation anaerobic biodigester that digests food waste to produce methane gas that is used to generate electricity that meets up to 10% of the campus’ needs. Other byproducts include rich compost and space heat.


WINNER: Walt Disney Parks and Resorts
Technology that Works Dining Magic: The Be Our Guest Restaurant

The Be Our Guest Restaurant utilizes a unique fast-casual restaurant system capable of automating elements throughout the operation, including RF table locators, ordering, checkout, back-of-the-house workflow and more to deliver a personalized, streamlined experience for guests that allows the operation to serve more than 3,000 meals at lunch each day.

Beyond Buttons: The Avenue C Self-Checkout Vending Micromarket Concept

Avenue C is a self-checkout micro-market with more than 300 installations, and features remote temperature monitoring, multiple payment methods, biometric thumbprint security and RFID tag product identification to offer a wider variety of food selections, including better-for-you and fresh product options, without the cost associated with a full-service dining solution.

FINALIST: Mainstreet Ventures
Wired for Guest Satisfaction: The Menuvative Tablet Menu Application

An interactive tablet menu that has completely replaced paper menus at 11 restaurants, going beyond item presentation to deliver additional information including customized wine pairings and nutritional information, for a more sustainable and efficient system that has increased check averages up to 10%.