To identify and recognize research and development executives and their respective foodservice companies for outstanding dedication and achievement to the area of research and development and the product lines that are developed and marketed by their restaurant and foodservice companies.

CALL FOR NOMINATIONS

Listed below are the categories and criteria for the 2008 MenuMasters Awards.

If you would like to submit a nomination(s), please submit the following information before the end of December:

 Nomination:

• Indicate award category
• Project or Product Name:
• Date of Project/Product Launch:
• Ownership/Parent Company Name:
• Senior R&D executive responsible for overseeing the development and implementation:
• Mailing Address:
• Phone Number:
• Email Address:
• Explanation of why this project/launch meets the criteria: (Please be very specific)
• Send a sample menu(s) with menu item(s) indicated
• Please indicate scope of launch (systemwide, regional, test mode):
• Send any photos or supporting documentation/merchandising that would assist in evaluation.

Please note: if your nomination is identified as a 2008 MenuMasters winner, the appropriate R&D executive(s) MUST be present at the 2008 MenuMasters Awards Ceremony to accept this award. We do not accept substitutions or acceptance in absentia. The Eleventh Annual Nation’s Restaurant News MenuMasters Awards Ceremony, sponsored by Ventura Foods LLC will be held on Saturday, May 17, 2008 at the Drake Hotel in Chicago, Illinois.

• Awards should go to individual who is the actual r/d person/department
• Product introductions should have been rolled out within calendar year of 2007
• Should be innovative and creative
• Should be a quantifiable success based on test results or impact on comparable store sales gains
• Should have broad impact on the industry and respective company
• Should be considered based on turnaround time and that can be based on either end of the spectrum (ie something that has been launched and has demonstrated success after only three months or something that was launched after two years in the making)
• Should demonstrate sustainable shelf life
• Should have achieved the goal intended as part of the launch
• Can be single product information or menu expansion and
• Should be issued to originator of certain category or the one who has put contemporary twist or spin to product
• All foodservice segments are eligible for all categories
• Both Commercial and on-site segments will be considered in all categories
  

Best Single Product Rollout/Category

Criteria:

• Menu innovation
• High impact
• Single product introduction
• Must meet all other general criteria

Healthful Innovations/Category

Criteria:

• High impact on industry
• Identifiably healthy ingredient base
• Can feature product introduction that incorporates a single item or multiple flavors of an item
• Effective customer education and/or promotion of healthful menu choices and/or healthful lifestyle oriented promotions as a tie in
• Must meet all other general criteria
• Open to both commercial and on-site operators across all segments.

Best Menu/Line Extension/Category

Criteria:

• Must expand current menu line with unique menu item or product line
• Must build on existing product line
• Must be a permanent menu addition
• Open to operators across all segments and can skew from all categories including on-site

Best Limited-Time-Offer/Category

Criteria:

• Creativity that combines menu offerings around a theme
• Proven success in promotion as it relates to sales and customer feedback
• Open to operators across all segments

Best Menu Revamp/Category

Criteria:

• Must encompass a full menu overhaul
• Must demonstrate strong shelf life
• Can be a menu revamp that either helps reposition or redefine a concept
• Open to operators across all segments

Best Independent Operator Menu:

Criteria:

• This category is applicable to casual, quick-serve or fine dining foodservice operators with less than 10 units
• Menu Innovation that reflects current consumer trends
• High impact within segment

Chef/Innovator

Criteria:

• This category recognizes a new R&D/chef who does not meet the criteria for the Hall of Fame, but has made notable contribution(s) to the foodservice industry in the area of menu innovation during the past year as well as their operation.
• This person would be considered an “up and coming” corporate chef.
• The winner in this category can represent the casual, fine dining, or quick service segments of the foodservice industry.

Hall of Fame

Criteria:

• Minimum of 15-20 years commitment to the area of research and development
• Has made significant contribution to the industry
• Can be a consultant, operator or chef
• Should be recognized as an industry leader

MenuMasters Hall of Fame Nomination

Name:
Title:
Address:
City:
State:	Zip:
Phone Number:
Email:
Tenure in Industry:
Explanation of why this individual meets the criteria and a listing of some of his/her industry contributions: