Representatives of the 2014 Best Concept Award winners take a bow at MUFSO.
Tim Buma (r.), director of culinary operations, Restaurant Associates, receives the Best of Show Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Dan Henroid (r.), director of nutrition & food services, University of California San Francisco Medical Center, receives the Best Wellness Concept Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Mark Freeman (r.), senior manager of global dining services, Microsoft, receives the Best Customer Service Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
(l. to r.) Chef Desmond Fannin, director of culinary services, and Lynn Browning, director of design & development, Sodexo, receive the Best Management Company Concept Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Daryl Ansel (r.), director of food & beverage, UCLA, receives the Best New Facility Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Ken Toong (r.), executive director of auxiliary enterprises, University of Massachusetts-Amherst, receives the Best Renovation Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Lisa Poggas (r.), nutrition services director, Parker & Castle Rock Adventist Hospitals, receives the Best Station/Unit Concept Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Art Dunham (r.), director of nutrition services, Pinellas County (FL) Schools, receives the Best Menu Concept Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
Michael Meyerling (r.), business & sustainability manager, University of Washington, receives the Best Convenience Retailing Concept Award from Penton Restaurant Group VP/Group Publisher Chris Keating.
