Wendy's International - Kathie Chesnut, Senior Vice President
Wendy's broke new ground last year with the rollout of its wrapped pita sandwich. Pegged as healthy food with fresh bread, the Fresh Stuffed Pita allowed the company to shed many of its underperforming salad bars. During the launch, same-store sales grew by double digits. Today, the product remains a key part of the menu mix.

Legal Sea Foods - Roger Berkowitz, President
When they planned their Children's Menu overhaul, Legal Sea Foods set out to provide a healthier, more broad-based selection for youngsters 12 and under. The result is a colorful, kid-pleasing menu, featuring healthy choices like Little Fisherman's Platter, Wood Grilled Fish of the Day and Crunchy Topped Baked Scrod, plus traditional fare like All Beef Hot Dogs and All American Hamburgers and Cheeseburgers.

California Pizza Kitchen - Larry Flax, Co-chairman
Portobello Pizza is another in California Pizza Kitchen's line of menu upgrades reflecting the company's ability to craft offbeat, eclectic, multi-ethnic recipes featuring pizza, pasta and salads. Rolled out in late 1997, Portobello Pizza -- rich with portobello mushrooms, fresh thyme and roasted garlic -- is already the chain's fourth best selling pizza.

Cracker Barrel Old Country Store - Mark Tanzer, Vice President of Product Development
With its campfire promotions, Cracker Barrel whisked customers back to the days of camping under stars and cooking over open fires. Introduced last spring, the successful six-week Campfire Chicken offer was followed by a similar Campfire Beef promotion in the fall. Menus featured either chicken or beef with an abundance of vegetables, all wrapped in foil, slow cooked in natural juices and served with biscuits or corn muffins.

Marriott Domestic Hotels - Jill Davies, Senior Director of Food & Beverage
The centerpiece of Marriott's North by Northwest Promotion was salmon plucked from Alaskan waters and flown daily to more than 100 domestic Marriott hotels. Timed to the Northwest's annual salmon run, this six-week campaign sold over 20,000 pounds of Alaskan salmon and increased check averages by approximately 70 cents. Hooked to the promotion was a Marriott chef's recipe contest, which reeled in more than 60 entries.

Warren Leruth - An industry icon, Warren Leruth has garnered the respect of chefs and research and development executives nationwide during a varied 50-year foodservice career. A successful chef and product developer, Leruth operated the renowned LeRuth's restaurant in New Orleans from 1966 to 1982. Today his consulting work includes developing products for companies like Outback Steakhouse, Burger King, Brinker International and many more.