Winners of this year’s National Restaurant Association Food and Beverage (FABI) Awards represent a variety of progressive food and beverage products that stand to make a significant impact in the restaurant industry. The 28 winners, the largest number of products in the awards’ five-year history, embody today’s leading trends, from new takes on gluten-free and vegetarian alternatives to local sourcing initiatives, including a revolutionary technology to freeze fruits and vegetables for up to three years.
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All award winners will be showcased at the National Restaurant Association’s Restaurant, Hotel-Motel Show in Chicago, May 15-18.
“From my vantage point as both an owner and a chef, I find this year’s FABI Award winners incredibly exciting,” says John Metz, chair for this year’s show and c.e.o., executive chef and co-founder of Marlow’s Tavern, Aqua Blue and Sterling Spoon Culinary Management. “Our industry feels a continuous drive to innovate, to stay on trend, and to deliver on guest satisfaction, and this year’s FABI Awards showcase the companies and innovators that help chefs and foodservice operators deliver on that promise to our guests. These products provide opportunities to answer consumer demands, advance menu development, and improve efficiencies for virtually any operation.”
