The International Foodservice Manufacturers Association (IFMA) announced the recipients of the 2022 Silver Plate Awards on Tuesday.
The winners represent seven different sectors of foodservice, including restaurants, healthcare, education and corporate dining:
Independent Restaurant/Multi-Concept; Sammy Gianopoulos—Co-Owner & Executive Chef, Crisp Hospitality Group
Chain Full Service; Lance Trenary—President & CEO, Golden Corral
Chain Limited Service; Frances Allen—President & CEO, Checkers & Rally’s Drive-In Restaurants
Healthcare; Cheryl Shimmin—Executive Director of Culinary and Nutrition Care, Kettering Health
Elementary & Secondary Schools; Alyssia L. Wright, Ed.S.—Executive Director School Nutrition, Fulton County Schools
Colleges & Universities; Andre Mallie—Assistant Vice President, University of San Diego
Business & Industry/Foodservice Management; Paco Rodriguez & Tina Rodriguez—Founders, SAGE Dining Services
The recipients were announced at IFMA’s 2022 Chain Operators EXchange (COEX) in Austin.
“For 68 years the IFMA Gold & Silver Plate Awards have recognized the incredible achievements of individuals that have shaped and transformed our industry,” said IFMA President and CEO Phil Kafarakis, in a statement. “We look forward to inducting seven new icons into the esteemed Gold & Silver Plate Society of winners and bringing the industry together for an unforgettable in-person celebration.”
The awardees will be honored at the IFMA Gold & Silver Plate Awards Gala on Saturday evening, May 21, held at the Chicago Cultural Center during the weekend of the 2022 National Restaurant Association Show. At that time, one operator from among the seven recipients will be awarded the IFMA Gold Plate.
The winners are selected by a jury of trade press editors and previous awardees, with the prestigious IFMA Gold Plate award chosen by secret ballot. They are recognized for outstanding leadership and innovation in such areas as financial and operational management, human resource programs and menu/concept execution, as well their contributions to the advancement of the foodservice industry.
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