IFMA announces 2022 Silver Plate Award winners

The International Foodservice Manufacturers Association (IFMA) announced the recipients of its 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 and executive chef, Crisp Hospitality Group

Chain Full Service: Lance Trenary, president and CEO, Golden Corral

Chain Limited Service: Frances Allen, president and CEO, Checkers & Rally’s Drive-In Restaurants

Healthcare: Cheryl Shimmin, executive director of culinary and nutrition care, Kettering Health

Elementary & Secondary Schools: Alyssia Wright, executive director of school nutrition, Fulton County Schools

Colleges & Universities: Andre Mallie, assistant vice president of auxiliary services, 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,” IFMA President and CEO Phil Kafarakis said 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 May 21, held at the Chicago Cultural Center during the weekend of the 2022 National Restaurant Association Show. At that time, one operator among the seven will be awarded the IFMA Gold Plate.

The Silver Plate winners are selected by a jury of trade press editors and previous awardees, with the Gold Plate 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.