Best of Show—Citi global headquarters food hall, Restaurant Associates
Three Eighty Ate is the in-house food hall dining operation serving over 4,200 covers each day to employees and guests at the Citi financial firm’s global headquarters in the Tribeca neighborhood of Lower Manhattan. Boasting 15 station concepts specifically designed to compete with area street restaurants and the convenience of advance ordering and pickup, this food hall has sustainability touches like aerobic digestion of all kitchen food waste and waste-reducing promotions like Half Off Desserts and Fast Track flash sales of excess food production between 1:30 and 2 p.m. each afternoon.
Best Convenience Retail Concept—Jasmine Market, Stony Brook University
Stony Brook University
Jasmine Market sits inside Jasmine, a pan-Asian themed dining outlet located in Stony Brook’s Wang Center, and retails over a hundred international grocery items, snacks and beverages such as shrimp crackers, Kasugai roasted hot green peas, Thai coconut rolls, Japanese green tea-flavored chocolates and many other Asian specialty items, an important service for a campus where over a third of students identify as Asian.
Best Customer Service Concept, Café Gwinnett, Gwinnett County Schools
Gwinnett County Schools
Café Gwinnett bars are dedicated “adult bar” stations in district elementary and middle school cafeterias that serve an enhanced menu designed for teachers and staff, including premium coffee with flavored creamers and food choices not available to students.
Best Management Company Concept—Bona Fide, Morrison Healthcare
Nutrient-rich, easily digestible, tasty bone broths are a natural choice for healthcare environments, and Morrison has developed this highly flexible bone broth-centered concept so that it can be deployed as a full-blown pop-up or guest restaurant, a self-serve weight-and-pay option or even as a restorative offer in a coffee shop environment.
Best Menu Concept—Calypso, University at Albany/Sodexo
When the UAlbany dining team surveyed students on the kind of cuisine concept they’d like to see in the planned new Campus Center, Caribbean was the clear favorite (even though it wasn’t even on the list of options). The result was this small-space/high-volume concept that menus totally authentic, “home-cooked” dishes from a variety of cuisine traditions from around the Caribbean.
Best New Facility—headquarters café, Capital One/Restaurant Associates
Designed to be an amenity for the newly expanded Capital One headquarters in McLean, Va., this market-style café has nine stations featuring a variety of cuisines, an outdoor grill and an Illy branded coffee bar. It’s Terrace Bar serves as a smoothie/juice bar during breakfast, a deli during lunch and turns into a bar for the late afternoon where associates can relax and socialize.
Best Renovation—Elim Park Oasis renovation/expansion
With the help of design firm Connor Architecture, this senior community renovated and expanded its existing dining area, which sits in the middle of seven resident wings, into four distinct restaurant experiences with joint seating that collectively create a “downtown” environment that invites all community members to interact and relax.
Best Special Event—Holidays Around the World, Microsoft/Eurest
Last December at Microsoft, the dining team featured traditional holiday dishes from 10 international cultures, complete with educational information about each, to celebrate both the holidays and the company’s diverse workforce.
Best Station Concept—TopChef Quickfire at SeatGeek Stadium, Spectra
TopChef Quickfire brings popular dishes from the TV show directly to fans at SeatGeek Stadium. Spectra worked with Bravo Media, which produces “Top Chef,” to perfect the menu, which showcases an array of dishes from the show’s 15 previous seasons.
Best Sustainability Concept—bahn mi fish taco, Boston College
Boston College Dining Services
BC Dining last fall rolled out a weekly menu special dubbed Taco Tuesday Re-imagined, featuring a fish taco made with locally harvested underutilized fish species Atlantic Pollock and Acadian redfish, which not only promotes sustainability by reducing the use of overfished species but is also more affordable and so delicious that the school sells an average of 225 pounds of the product per week.
Best Wellness Concept—local grass-fed beef program, Novato (Calif.) USD
After taking beef off the menu a decade ago, this district recently re-introduced it in a locally sourced grass-fed version that is now served in smaller portions as part of a plant-forward menu approach.