Fresh Choice Restaurants - Rolled out at the 41 Fresh Choice restaurants, this heaping bowl of healthy food includes chicken, corn, bell peppers, white beans, tangy tomatillos, and mild green chilies seasoned with cilantro and garlic.

Champps Americana - A big hit at the chain's 39 locations, this innovative starter features shrimp, chicken and pork dumplings in a bamboo basket with sesame stir-fried vegetables and scented jasmine rice.

Bennigan's Grill & Tavern -An expanded menu, including new additions like the Big Irish Burger and enhanced items like O' Riley's Ribeye, helped this 283-store chain increase same store sales by 5.5% in 2000.

Subway Restaurants -This 14,800-unit chain added to its menu with a line of four gourmet sandwiches, including horseradish roast beef, Southwest steak and cheese, asiago caesar chicken, and honey mustard melt.

T.G.I. Friday's - A balmy island treat, Tropical Coconut Chicken Fingers feature crisp, coconut banana-battered chicken tenders with colada honey mustard sauce, served with rum glazed vegetables and island rice.

Tribeca Grill - This New York City favorite from the Myriad Restaurant Group keeps packing them in with a menu that includes rare seared tuna, arugula salad, and Tribeca chocolate torte.

Chartwells Educational Dining Services/Compass Group -This innovative and extensive menu of vegetarian and vegan soups, entrees, and side dishes is being rolled out at more than 200 colleges and universities nationwide.

Johnny Law - A tip of the toque to this chef for helping expand Chili's menu to include items such as Asian-influenced lettuce wraps, Southwestern egg roll, and citrus-fired chicken and shrimp.

Richard Melman - This industry pioneer is being honored for 30 years of food and restaurant innovation, starting with R.J. Grunts in 1971 and now extending to more than 75 restaurants nationwide and in Japan.