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consume, such as where it is from, how it is sourced, raised
or caught and how it affects the eco-system.

ACF PARTNERSHIP
The NRA renewed its long history of collaboration with the
ACF by reaching a new partnership last August. “We are thrilled
to enter a new chapter in our longstanding relationship with
ACF,” said Sweeney. “The National Restaurant Association and
our Educational Foundation take pride in fostering the future
of the restaurant industry through our ProStart, Manage First
and ServSafe programs. There is no better partner to help us
promote our mission with the culinary community than ACF.”
Benefits of this partnership exclusive to NRA and ACF
members include opportunities for ACF members to earn
continuing-education hours through judging and teaching
opportunities with NRA; recognition of ACF certification
within the NRA; recognition of the ServSafe Certification
Program as the industry standard for chefs and food service
professionals; and educational and mentoring opportunities
through ProStart, ServSafe and Chefs Move to Schools.
“Whether it’s educating and mentoring the next generation
of chefs, promoting certification and food safety training or
leading through innovation and influence, this partnership
stands to benefit ACF members through expanded opportuni-
ties and NRA’s ability to advocate on behalf of the industry,”
said the ACF’s Macrina.

EQUIPMENT
The NRA’s annual Kitchen Innovations (KI) Awards rec-
ognize and celebrate meaningful advances in food service
equipment and technology that can also contribute to busi-
nesses being competitive and innovative.
Award recipients are featured in the Kitchen Innovations
Pavilion at NRA Show 2017. Applicants hopeful of being
selected a winner in the 2017 KI Awards must be judged
by an independent panel of industry experts to demonstrate
considerable benefits to food service operators.
“Receiving a KI Award means that out of a thousand dif-
ferent companies, we are recognized for having an outstanding
product,” said Michael Bush, president of IceLink, a 2015 KI
Award recipient. “What it does is bring a sense of credibility,
a sense of value, of recognition and lets everyone know that
the product is one that is going to bring value to the industry.”
To be considered for the 2017 award, entries must have been
introduced to the market between May 2015 and May 2017.
Members of the independent panel of industry experts include
Dan Bendall, principal, FoodStrategy Inc.; Jeff Cook, chief
engineer, Restaurant Solutions Group, McDonald’s Corpora-
tion; Richard Eisenbarth, Foodservice Consultants Society
International (FCSI), president/COO, Cini-Little International;
Foster F. Frable Jr., FCSI, Associate AIA, president, Clevenger
Frable LaVallee; Randy Homer, program manager, Food &
Beverage Operations Asset Management, Walt Disney Parks
and Resorts; Jim Krueger Jr., CMCE, National Restaurant As-
sociation Military Foundation, chief, Air Force Food & Beverage
Policy, Procedures, Business Development & Strategic Initia-
tives, Air Force Services Activity (AFSVA); Aaron Lamotte,
senior director, performance interiors, Sodexo Performance
Interiors; Steve Otto, director, capital equipment purchasing,
Darden; and Kathleen H. Seelye, FFCSI, LEED, managing
partner, Ricca Design Studios.
—MCH

APRIL 2017 | MILITARY CLUB & HOSPITALITY 23