The Society for Foodservice Management (SFM) presented its 2012 awards during the group's National Conference in Las Vegas September 11-13. The winners included...
Jay Silverstein, vice president of corporate real estate and services for Credit Suisse (Lifetime Achievement Award). The Lifetime Achievement Award recognizes a lifetime of contributions and service to the onsite foodservice industry.
Gary Crompton, president of Aramark Business Dining (Richard Ysmael Distinguished Service Award). The Richard Ysmael Distinguished Service Award recognizes an individual who has been diligent in his or her service to onsite foodservice and who has consistently shown dedication, support and leadership to the Society. This special award is named for Richard Ysmael, its first recipient.
Tony Butler, president of FSA Management Group (President’s Award). The President’s Award is bestowed upon an individual who has been instrumental in the career of SFM's president, assisted SFM's president throughout his or her term or has served the organization as a whole and dedicated his or her time to betterment of SFM.
Holly Von Seggern, vice president of marketing and brand management for Whitsons Culinary Group (Spirit Award). The Spirit Award is presented to an individual who consistently demonstrates the qualities of loyalty, dedication and enthusiasm for the Society.
Dan McCaffrey, account executive for Day and Nite All Service (Community Service Award). The Community Service Award is given to the SFM Member that has gone above and beyond to help support the onsite foodservice industry, as well as their local community.
Ira Kaplan, president of Irinox USA (Leadership Award). The Leadership Award recognizes an individual whose work on behalf of SFM and the onsite foodservice industry has resulted in the demonstration of outstanding leadership qualities.
Mike Johnston, account executive for Tyson Food Service (Pacifico Award). The Pacifico Award is given to a deserving Associate Member in recognition of extended, exemplary and dedicated service to the Society, his or her community and the onsite foodservice industry.