BEST CUSTOMER SERVICE INITIATIVE. Horizon House Continuing Care Retirement Center, for The Neighborhood Kitchens, which helps seniors get to know diet aides and get the right nutrition. L-R: Lou Lorton, John Lawn.
BEST NEW FACILITY. Becton Dickinson & Co., for its dining facility at its new corporate center in Franklin Lakes, NJ, which brings together employees from two different buildings. L-R: Heidi Deboer, Elizabeth Fichtel, John Lawn.
BEST OF SHOW. The University of Massachusetts-Amherst, for overall excellence in its campus dining program and for segment-wide contributions to culinary development. L-R: Ken Toong, Willie Sng, Victor Keedy, John Lawn.
BEST RENOVATION. Purdue University, for Union Commons, a re-designed student union that boasts six retail restaurants, organic ingredients and more. L-R: Tom Coleman, John Lawn.
BEST SPECIAL EVENT. Virginia Tech University, for Medieval Fest and Faire, an event with ambitious details, authentic ingredients, and a dragon. L-R: Ted Faulkner, Robert Coffey, Rick Johnson, John Lawn
BEST STATION/UNIT CONCEPT. Sodexo Campus Services at Rensselaer Polytechnic Institute, for MyZone, an area for students with food-related allergies and special diet needs. L-R: John Fusco, Jackie Baldwin, John Lawn.
BEST WELLNESS INITIATIVE. Whitsons, for Nutrition Safari, a K-12 school foodservice program focusing on introducing younger students to food groups with animal characters. L-R: Doug Whitcomb, Holly Von Seggern, John Lawn.
At its annual award banquet, FM presented the Best Concept Awards, a recognition of true innovative thinking and practice in foodservice
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