Colonel Harland Sanders
Award: 1999 MenuMasters Hall of Fame
Accepting: David Brewer, Vice President of KFC Corp.
Profile: A leader of the post-World War II fast food explosion and a pioneer in product and menu development, the late Colonel Harland Sanders was affectionately known as "America's Chicken King." He not only revolutionized the method of cooking southern fried chicken in the fast food arena, but also developed a "secret recipe" of 11 herbs and spices that remains unmatched to this day.

Einstein/Noah Bagel Corp. - Portabello Baguette Sandwich
Award: 1999 Best Single Product Rollout
Accepting: Ron Savelli, Vice President of Research and Development
Profile: In a break from its standard fare, Einstein/Noah launched the Roasted Portobello and Pepper Baguette Sandwich as the flagship product in a dramatic expansion of its luncheon menu. With a marinated portobello mushroom cap, the sandwich features roasted red peppers, fresh greens and Asiago cheese slathered on a sourdough baguette -- a tasty treat that has infused new life into the chain's mid-day offerings.

Jamba Juice - Jambola Bread
Award: 1999 Best Healthy Choice Menu Selection
Accepting: Steve Marco, Manager, Product Development
Profile: Health-conscious Jamba Juice strengthened its standing as a nutritional meal-replacement leader by introducing Jambola Breads, its first non-juice product line. Served warm and toasted, Jambola Breads perfectly complement the chain's renowned smoothies. And like those signature juice drinks, Jambolas are scoring points with consumers looking for a meal alternative rich in vitamins and other nourishing supplements.

Popeyes Chicken & Biscuits - Louisiana Legends
Award: 1999 Best Menu/Line Extension
Accepting: Billy Jacob, Executive Chef
Profile: Louisiana Legends is a new, long-term menu category that solidifies Popeyes' reputation as a unique, quick serve destination for flavor seekers. Borrowing from the region's famed "one-pot-cooking" technique, Louisiana Legends are built around core offerings like jambalayas, etouffees and stews, gumbos and chilies. Watch for this product line to grow over the next few years as Popeyes adds at least 20 new items to the category.

Stephen Anderson - Red Lobster Menu
Award: 1999 Best Menu Revamp
Accepting: Tom Vogel, Vice President of Food and Beverage
Profile: This revamped menu partners enticing new dishes with revitalized old favorites. New appetizers like Lobster Fondue and Parrot Bay Lobster Shrimp add punch to the menu. Lobster and Shrimp Pasta and Bayou Gumbo enliven the main course, while a 30-recipe, fresh fish-of-the-day program increases menu variety. Introduced last November, the updated menu has increased profitability and positioned this Darden Restaurants concept toward a younger consumer.

Taco Bell - Gorditas
Award: 1999 Best Menu Promotion
Accepting: Mary Wagner, Chief Technology Officer
Profile: With strong promotion, Gorditas, grilled Mexican flat bread tacos, roared onto the national scene last year and had a major impact on Taco Bell's improved 1998 earnings. This south-of-the-border fare introduced fast food patrons to exotic flavors like smoked chipotle peppers and cilantro-corn salsa -- new and innovative ingredients reflecting cutting-edge menu development for this quick serve chain.

Wolfgang Puck Café - Summer Menu
Award: 1999 Best Limited Time Offer
Accepting: Jennifer Jasinski, Corporate Chef
Profile: Light-hearted and innovative, the Wolfgang Puck Café's '98 Summer Menu was in sync with the season and a big hit with customers. Refreshing entrees included Wolf's Shrimp Gazpacho and Coriander Charred Tuna Nicoise. "Summer in a Glass" fruit drinks like Lemonade Mint Cooler and Pineapple Pipeline provided heat relief, while desserts like Homemade Watermelon and Pineapple Granita capped a perfect summer experience at this Wolfgang Puck Food Company eatery.