It’s always a Big Production when running a competition, and Foodservice Equipment Reports’ Eighth Annual Supplies Awards program was no exception. After all, when you’ve got more than 100 entries to deal with—many of those, mind you, with multiple components—things start to heat up. 

This year, we had even less time than usual to get the competition into full gear. Judging took place June 21—a month earlier than usual, due to the imminent departure of Assistant Editor and Competition Co-Coordinator Payal Uttam, who left our team at the end of that month to pursue graduate studies.

By early afternoon on judging day, our illustrious panel of judges had pinpointed a total of 17 winning products—seven from the 48 smallwares entries, and 10 out of a field of 55 tabletop contestants. That’s 103 total entries—the most we’ve had in three years.

Once the call for entries went out, our cozy magazine headquarters soon became swamped with boxes, more boxes, and still more boxes, leading the editors to give out a few “pre-awards.” For example, this year’s unofficial “Size Prize” went to the company whose tall, weighty entry arrived in a box that was nearly five feet high, or so it seemed. And the equally unofficial “Quantity Prize” went to the supplier who kindly shipped us every item in one of its 20-piece collections—in both finishes.

The Details

Product eligibility required that each entry be new to the market since the May 2004 National Restaurant Association Show. We define smallwares as back-of-house tools, usually hand-held and motor-free. Tabletop/servingware candidates include most front-of-house necessities. Editors screened all entries and eliminated anything that did not meet these requirements.

Our knowledgeable panel of judges included three dealers: Jay Chernoff, Edward Don & Co., who had been a judge the previous year as well; Anne McCabe, Boelter Cos.; and Suzanne Stark, Wasserstrom Co. And from the operator side of the business, we had Chef Christopher Koetke, dean of the School of Culinary Arts at Kendall College.

The judges walked up and down the rows of products, poking and prodding, examining and discussing. We asked them to take five points into consideration as they evaluated each item: How unique or innovative is the product in its category? Does it serve the industry or solve a problem? Does it enhance food or labor safety? How durable is it? And (where applicable), how does it look?

Read on for full details about the winning products from the smallwares and tabletop competitions. We've included write-ups on the finalists as well.

The Judges

Jay Chernoff serves as corporate product manager for dinner-, flat- and glassware for Edward Don & Co., North Riverside, Ill. The 19-year company vet has experience in nearly every sales position, including territory sales, district sales, business development manager and national accounts manager. His client roster includes such chains as Famous Dave’s, Damon’s Grills, Ruth’s Chris Steakhouse, Houlihan’s and Hampton Hotels.

Christopher Koetke, CEC, CCE, serves as dean of the Culinary School at Kendall College, Chicago, where he previously served as associate dean and before that, culinary instructor. The Valparaiso, Ind., native started his culinary career in 1982. His lengthy chef’s resume includes studies with L’Academie du Vin and L’Association des Sommeliers de Paris; and cooking positions at Le Francais in Wheeling, Ill., and Les Nomades in Chicago.

Anne McCabe, president of the Illinois and Michigan divisions of the Boelter Cos., is based in the distributor’s Lincolnwood, Ill., office. She’s been with Boelter for 18 years and has 13 years of experience in outside sales as one of Boelter’s new account development specialists. McCabe is particularly savvy about tabletop and design and has won several industry awards. 

Suzanne Stark has been a sales rep with the Wasserstrom Co. for more than 10 years. As part of the National Smallwares Div. in Columbus, Ohio, she focuses on chain accounts. Her responsibilities include setting up distribution programs for new clients, negotiating vendor purchase prices, and coordinating new store openings and national rollouts. Stark’s accounts include Borders Books, BD’s Mongolian BBQ, Church’s Chicken and New World Restaurants.