LEADERSHIPAt Every Level

Advocacy

Education

Outreach

The National Restaurant Association and the National Restaurant Association Educational Foundation provide leader- ship on many fronts. We advocate poli- cy changes that aid the industry. We mobilize restaurateurs on grassroots issues and philanthropic initiatives. We provide tools to empower operators, advance employees and build our future workforce. We track economic trends that could influence the way our mem- bers do business. Whether you’re a deli owner or fine-dining operator, a family- restaurant proprietor, or a CEO, we work for you. TABLE OF CONTENTS

Leading Our Members Forward ...... 5

Advocating Pro-Restaurant Policies ...... 7

Serving Our Communities ...... 11

Promoting the Restaurant Industry ...... 13

Helping Operators Manage Risk ...... 15

Empowering Our Workforce ...... 17

Nurturing Future Workers ...... 19

Advancing Diversity ...... 21

Bringing Industry Leaders Together ...... 23

Hennessy Program Turns 50 ...... 25

Leadership ...... 27-39

Photo Credits ...... 40

NRA Show® 2005 was one of the year’s highlights for the National Restaurant Association, attracting more than 73,000 attendees to Chicago. 2 Dear Colleague:

We have never been more proud to be a part of this great industry.

It’s been quite a year. Three months after we assumed chairmanship of the National Restaurant Association and National Restaurant Association Educational Foundation last May, Hurricane Katrina hit the Gulf Coast.

Within six weeks, more than 17,000 restaurants from around the country, led by the National Restaurant Association, pulled together in an unprecedented grassroots effort that ultimately raised more than $12.5 million for the American Red Cross’s hurricane-relief efforts.

The Dine for America effort is one example of how restaurateurs lead. The Association and its members also are front and center in critical national debates, fighting for immigration reform and solutions to rising health-care costs, abusive lawsuits and other issues. National media outlets have dubbed the Association, along with the U.S. Chamber of Commerce and four other national business organizations, as part of the so-called “Gang of Six,” in recognition of our industry’s impact on public policy.

Restaurants lead in other ways too. Through programs like the NRAEF’s Leadership & Management Program; the new NRAEF ManageFirst ProgramTM for college, university and professional school students; our thriving ProStart® program for high school students; and our scholarships and mentoring initiatives, we help recruit, train and advance a diverse workforce of 12.5 million.

This year the NRAEF unveiled its fourth edition of ServSafe®, our 30-year-old food-safety training and certification program. We consider this a tremendous achievement. Our leadership in this area has touched millions—not just the 300,000-plus foodservice professionals certified through ServSafe each year, but the millions of guests they have served. And in its inaugural year, the ServSafe AlcoholTM program has met with widespread acclaim and been adopted by industry-leading companies.

Our strong partnership with our 53 state restaurant association partners makes it all possible. We have 53 extensions of our national effort across our country, and are truly “one” in support of our great industry.

So when you talk about leadership at every level, we believe that the nation’s restaurateurs are a shining example. Our 925,000 restaurant locations are taking the lead in outreach, advocacy and education. We are proud of all we have accomplished in the past year and invite you to read more about it.

Sincerely,

Craig S. Miller, FMP Ferdinand E. Metz, CMC Chairman of the Board of Directors Chairman of the Board of Trustees National Restaurant Association National Restaurant Association Educational Foundation 3

LEADING OUR MEMBERS FORWARD Membership Climbs 70 Percent Since 2000

The National Restaurant Our benefits also include the all- Association is larger and more new Washington Report newsletter, influential than ever. which keeps members informed about public policy, legal, food We represented a record 375,000 T safety and other developments restaurant locations in 2005, 70 affecting their operations. percent more than we did in 2000. We’re growing because restaura- Keeping an eye on our presence in teurs recognize the value the Washington, D.C., the Association Association provides and our in 2005 launched an energetic Pat Anton, Bill Anton, strong portfolio of member capital campaign to ensure a solid Craig Miller benefits. future for one of our most impor- tant assets: the National Guided by a committee of restau- Restaurant Association headquar- rateurs, the Association unveiled National Restaurant ters building. The building is in the several new programs in the past Association membership heart of the nation’s capital, less increases 70 percent since year to help operators meet their than a half-mile from the White 2000 top business challenges. 375,000 House and two miles from Capitol 358,000 315,000 One is Restaurant Direct, a bank- Hill, where decisions made by 300,000 254,500 235,500 ing service for restaurant employ- Congress affect every restaurateur 220,000 ees. Launched in January 2006, in the country. the program gives Association members a free tool to attract 2000 2001 2002 2003 2004 2005 2006 and retain employees. Through the program, restaurant employees receive free checking accounts and savings on mortgages, home equity loans and credit lines.

Restaurant Direct adds to a grow- ing list of member benefits, includ- ing the Association’s custom TakeCharge program. TakeCharge helps restaurateurs reduce the cost of credit-card processing and gen- erate more revenue, while giving customers more payment options.

5

ADVOCATING PRO-RESTAURANT POLICIES Restaurateurs Become Leading Force

While our members handle day-to- advocates immigration reforms that day operational challenges, the would protect U.S. borders; help National Restaurant Association qualified undocumented immi- works to ensure restaurateurs have grants working in the United States Wa voice in Washington. The restau- obtain legal status; and increase rant industry’s priorities are to the number of international work- secure a business-friendly environ- ers eligible to enter the United ment and prevent burdensome laws States when American workers are and regulations. unavailable. The Association co- chairs the multi-employer Essential Craig Miller, Last September, the Association’s Worker Immigration Coalition, President George Bush leadership on public-policy issues which represents the interests drew Vice President Richard of thousands of employers who Cheney and U.S. Commerce advocate sensible changes to the Sen. John McCain, Secretary Carlos Gutierrez to the Xavier Teixido U.S. immigration system. Association’s 20th Public Affairs Conference. More than 650 politi- The Association also works to cally active restaurateurs attended make affordable health care more the lobbying event in the nation’s accessible to restaurateurs, who capital, which took place just a few cite rising health care costs as a weeks after hurricanes Katrina and top concern. The Association backs Rita devastated parts of the Gulf bills that would allow employers to Coast. Restaurateurs from 46 states join together in multi-state Small told lawmakers about the hurri- Business Health Plans, which canes’ toll on thousands of restau- would give smaller businesses rant businesses, helping to spur increased health-insurance buying Congress to pass the Katrina power. Association members Emergency Tax Relief Act of 2005 helped convince the House to pass and the Gulf Opportunity Zone bill. a Small Business Health Plans bill Signed by President George W. last summer and are pushing Bush, the laws contained hiring senators to pass the measure. incentives and tax relief for hurri- This year, restaurateurs and others cane-affected employers. in the food industry are pressing This year, immigration, legal, tax Congress to ratify legislation to and health-care reform remain protect restaurants and food manu- among the restaurant industry’s facturers and sellers from abusive Vice President Richard Cheney top priorities. The Association lawsuits that attempt to make food

7 sellers liable for customers’ weight MasterCard®, Visa® and other gain. Twenty-three states have banks of violating federal antitrust approved similar bills to prevent laws with certain hidden fees. state-level lawsuits. The federal Backed by research that shows 15 bill, which passed nearly three to percent to 40 percent of restaurant one in October in the House, is sales come from travelers and visi- gaining momentum and awaits tors, the Association continues its Senate action. The House also push for effective U.S. tourism poli- passed the Association-supported cies. Association President and Lawsuit Abuse Reduction Act, Paymon Raouf, Paul Hartgen, Chief Executive Officer Steven C. Sen. Harry Reid which would sanction attorneys Anderson was one of six tourism- who file frivolous suits. industry executives to attend a As mid-term elections approach, series of meetings last year with Ted Balestreri the National Restaurant officials from the State Department, Association Political Action Congress and the Department of Committee is working to elect a Homeland Security. Because of pro-restaurant majority to those efforts, Secretary of State Congress. The NRA-PAC in 2004 Condoleezza Rice and Homeland helped support 195 pro-restaurant Security Secretary Michael Chertoff candidates for House seats and 22 in early 2006 announced major in Senate races. Restaurateurs are changes in U.S. visa policies to now working to raise funds to sup- make it easier for international port friends of the industry in their business travelers, tourists and stu- 2006 campaigns for Congress. dents to visit the United States.

On other fronts, we’re trying to find Finally, the Association provided

Kentucky restaurateurs and ways to halt rapidly escalating strong leadership over the past Gov. Ernie Fletcher credit card fees that hurt American year on regulatory issues. The restaurants, retailers and con- Association’s team of health and sumers. As part of the Merchants safety experts is working with the Payments Coalition, the Association Food and Drug Administration and has asked Congress and federal food-safety specialists to ensure agencies to investigate the hidden the FDA’s Model Food Code is a fees that credit card companies workable model to guide states and assess on retailers. In April, the localities in regulating restaurant Association joined plaintiffs in a sanitation and safety. The major lawsuit that accuses Association also is providing input

8 as the FDA develops guidance for Association Chairman Craig S. Jim Funk with restaurants on the proper handling Miller, working closely with state Gov. Kathleen Blanco of food allergens. restaurant association partners and restaurateurs at the helm of the The Association also is working Association’s Save American Free with other federal agencies to mon- Enterprise Fund, convened state- itor the food supply’s safety; pre- issues summits in April 2006 and pare to respond to a potential out- May 2005. The summits brought break of highly pathogenic avian together restaurant-industry flu in the United States; and moni- executives to discuss important tor potential changes to building- legislative issues that are having accessibility requirements. a dramatic impact on restaurants. TAKING THE LEAD ON EMERGING At these events and through other STATE CHALLENGES Joe Prichard, Ray Blanchette, means, the National Restaurant Richard Snead, Chris Henry With the restaurant industry expe- Association educates restaurateurs riencing a migration of anti-busi- to mobilize and fight anti-business ness legislation from the federal to initiatives. Through its SAFE Fund, the state and even local levels, the the Association works with state Association has dramatically restaurant associations to help stepped up its leadership and them find resources to support resources to help members fight those efforts. harmful mandates. Last year, the Association, the SAFE At least 30 states this year intro- Fund and the Association-led duced bills that would require Coalition to Keep America Working employers to provide health-care were instrumental in helping the benefits. Legislatures in more than New Mexico Restaurant Association 30 states considered minimum- and the Albuquerque business wage increases. community defeat an October bal- Even more concerning, union lot proposal to raise the minimum activists have escalated efforts to wage. Their resources helped sup- put minimum-wage and mandated- port a targeted public-education health-benefits proposals on state campaign and get-out-the-vote ballots in 2006. They want to drive. attract voters who would elect Sen. Gordon Smith, top left, union-supported candidates to and Oregon restaurateurs state legislatures and Congress.

9 Caribou Coffee, Washington, D.C. SERVING OUR COMMUNITIES Restaurant Operators Give Back

Whether they feed homeless chil- The Association’s multi-faceted dren, raise money for cancer response didn’t stop there. We research or fund reading initia- arranged for New Orleans restau- tives, restaurateurs drive philan- rateur and former Association Wthropic efforts in their communi- Chairman Ralph Brennan to testify ties. Each year, the National in early October before the House Restaurant Association mobilizes, of Representatives’ Small Business supports and rewards many of Committee. Brennan discussed the those efforts through its impact of hurricanes Katrina and Restaurant Neighbor Award, Rita and advocated federal policy Mike Mulqueen, hunger-awareness initiatives and changes to help the region rebuild. Ertharin Cousin, Craig Miller other endeavors. The Association received recogni- The National Restaurant tion for another community-serv- Association’s leadership in com- ice endeavor: our Hunger munity outreach was particularly Awareness Outreach Program. The notable in 2005. Our staff sprung program earned the American into action in late August after Society of Association Executives’ Hurricane Katrina pummeled the highest honor, its Summit Award Gulf of Mexico, working around for new, innovative, community- the clock as the catastrophe based programs. unfolded. More than 6,800 restau- The Association also recognized rant and foodservice establish- individual contributions to com- ments operated in the devastated Ed Tinsley (l), Steve Anderson (r) munity service, bestowing our Louisiana, Mississippi and Restaurant Neighbor Awards in Alabama communities, employing September. The Anaheim (Calif.) 90,000 people. White House; Palmer Place of As restaurateurs throughout the LaGrange, Ill.; Runza Restaurants country called with offers to help, of Lincoln, Neb.; and Arby’s LLC of the Association launched and pub- Atlanta each received $5,000 to licized a national dine-out event. continue their philanthropic The October 5 Dine for America efforts. ultimately raised more than $12.5 Hans Lindh, Dawn million from more than 17,000 Everett Amend, restaurants. Sen. Ben Nelson, Doug Everett Jr.

11

PROMOTING THE RESTAURANT INDUSTRY Spreading the Cornerstone Message

The National Restaurant As part of National Food Safety Association is the restaurant indus- Education Month in September, the try’s voice. Our communications National Restaurant Association team gets out the word about the Educational Foundation promoted Trestaurant industry to policy-mak- restaurants’ safe food-handling ers, media outlets, consumer efforts. In October, we were hon- groups and the general public. ored for our annual hunger-aware- ness work. In December, we We promote the industry’s contri- unveiled our 2006 Restaurant butions to the economy, careers Industry Forecast, which summarizes and community as part of our the top trends that drive the restau- Craig Miller, Sumi Paek Cornerstone Initiative, and we rant industry’s $511 billion in annu- publicize restaurateurs’ efforts to al sales. respond to the demands of cus- tomers, including those interested In January, we began to prepare for in healthy lifestyles and nutrition a possible avian flu incident in the and food-allergen information. United States, working with gov- ernment agencies and other part- In the past year, we secured exten- ners to prepare our members, as sive coverage by major broadcast well as ensure customers have and cable news programs and continued confidence in poultry national newspapers for our gov- products. ernment-relations efforts in immi- gration, health care and legal The NRAEF’s National ProStart reform, as well as community- Student Invitational in May gener- Steve Anderson, Phil Lempert service initiatives, such as the ated dozens of stories in local October 5 Dine for America hurri- papers about students preparing cane-relief fundraiser. for careers in our industry. Our monthly Restaurant Performance The Association uses its Rapid Index has become a trusted indica- Response Program to combat nega- tor for financial analysts and tive media portrayals. Last others interested in the industry’s November, we helped convince economic health. Ford Motor Company to pull a 15- second television spot that implied kitchen employees regularly failed to wash their hands after leaving the restroom. Brendan Flanagan

13

HELPING OPERATORS MANAGE RISK Tools Ensure Safe Food/Beverage Handling

Managing risk is critical to the International. In January 2006, the success of any business. That’s NRAEF introduced the ServSafe why the National Restaurant Alcohol online course and exami- Association and National nation. MRestaurant Association Educational The 21st century brings new chal- Foundation provide tools to help lenges. In January 2006, the restaurants protect their business- Association brought together lead- es and their customers. ing food organizations in Established more than 30 years Washington, D.C., for “From Farm ago, the ServSafe® program brings to Table: A Food-Industry Forum the highest standards into restau- on Avian Influenza,” to help edu- rants, providing operators with an cate leaders at all levels of the up-to-date, comprehensive food- food-supply chain about avian flu, safety training and certification an emerging risk-management program. In April 2006, the NRAEF issue. launched ServSafe Fourth Edition. The Association and the NRAEF It reflects the Food and Drug also continue to increase aware- Administration’s 2005 Model Food ness of the importance of food- Code, the latest food-safety sci- safety education. September 2005 ence and the industry’s best food- was National Food Safety safety practices. Education Month, with the theme The NRAEF also continues to “Keep Hands Clean with Good strengthen its risk-management Hygiene.” Thousands of operators offerings with the ServSafe downloaded free food-safety train- Alcohol™ program. Launched in ing activities at 2005, the program trains and certi- www.nraef.org/nfsem. National fies restaurant employees in Food Safety Education Month is responsible alcohol service. supported by the NRAEF’s Industry leaders who use it include International Food Safety Council, Applebee’s Neighborhood Grill and which focuses on high-priority Bar, Brinker International, Buffalo food-safety issues facing the Wild Wings Grill and Bar, Carlson industry. Restaurants Worldwide, Hooters Restaurants and RARE Hospitality

Ron DeHaven

15

EMPOWERING OUR WORKFORCE 12.5 Million Reasons to Inspire Excellence

With a restaurant-industry work- Participating companies such as force 12.5 million strong and Domino’s Pizza, Caribou Coffee, growing, the National Restaurant Fatz Café, Monical’s Pizza and Association Educational Backyard Burgers have reported WFoundation is committed to reduced turnover, improved finan- helping operators empower cial results, better teamwork, and advance their employees. increased customer satisfaction and other improvements as a One tool is the NRAEF’s result of using the program. Foodservice Workforce Solutions Web site. Launched in 2005 with The NRAEF also rewards operator Alan Gould, Carlton Curtis, Mary Adolf Nation’s Restaurant News, this excellence. Last year marked the online resource center at foodser- inaugural year for the SPIRIT viceworkforcesolutions.com gives Awards, which recognize operators restaurant and foodservice profes- for innovative programs in work- sionals a variety of tools to help force development leading to master their recruitment, retention, improved employee satisfaction. training and other human Presented by the NRAEF and resources challenges. Nation’s Restaurant News, and spon- sored by The Coca-Cola Company, The NRAEF also helps managers the awards honor foodservice lead- build skills through its Leadership ers who demonstrate excellence in & Management Program. The pro- recruitment, retention, education, gram, a partnership with Harvard training and recognition. Business School Publishing, com- bines online readings, facilitated The 2005 winners were: Boston discussions and hands-on exercis- College Dining Services, Bubba es for a blended learning Gump Shrimp Co., Golden Corral approach. The program helps Corp., Jack in the Box Inc. and current and potential managers Panzano. learn to direct, motivate, train, supervise, retain and evaluate employees. The practical exercises help managers apply the ideas and concepts.

17

NURTURING FUTURE WORKERS 14.4 Million Employees Needed by 2016

With the restaurant industry pro- For ProStart®, our premier high jected to create 1.9 million new school program, the NRAEF positions by 2016, the National developed the “We Are ProStart” Restaurant Association Educational marketing campaign for industry, WFoundation is working to build the which showcases students, teach- industry’s future workforce. ers and mentors in print and online materials, including the That’s why the NRAEF and found- Web site, www.weareprostart.org. ing partner American Express this year launched the NRAEF More than 53,000 students from TM ManageFirst Program for college, 1,300-plus schools in 45 states, Clarissa Blue university and professional school territories and districts study culi- students. The competency-based nary arts and management annu- program includes 10 topics defined ally through the 10-year-old Perry Brumm, Carlton by restaurant, foodservice and ProStart program. Students also Curtis, Alison Schaller hospitality leaders and academics work part-time in the field. The as those needed for success. Each National ProStart Student features a competency guide, Invitational is an annual competi- exam, instructor resources and tion that showcases the talents of certificate. After completing the top students from all the partici- core topics and passing five pating states. ManageFirst exams, students We also celebrate the foodservice receive the new NRAEF industry by recognizing industry ManageFirst ProfessionalTM leaders, students, teachers and credential. The program is avail- professors at our annual Salute to able through publisher Pearson ExcellenceSM student forum and Prentice Hall. awards gala. Last May, more than ManageFirst students We continue to make restaurant 800 students, professors, operators careers possible through the and suppliers attended the 18th NRAEF Scholarships and annual ceremony. Mentoring Program. In the past six years, more than 4,000 students and educators have received more than $6.5 million in scholarships.

19 Steve Reinemund, Janet Murguia, Craig Miller ADVANCING DIVERSITY Restaurant Industry Embraces Inclusion

The restaurant and foodservice industry thrives on the education industry is one of the most diverse and experiences of many ethnic in the United States. The industry groups. For that reason, the employs more minority managers NRAEF implemented a recruitment Tthan any other industry. Women strategy to increase the diversity of represent 55 percent of the restau- all scholarship applicant pools, rant workforce, and more than including high school and college one-fourth of foodservice man- students. The initiative is called

agers are foreign-born. Promoting Diversity through Jennifer Kerr, Scholarship. Sheng Yang, The National Restaurant Derrick Floyd Association and the NRAEF The NRAEF teamed with the encourage restaurateurs to MultiCultural Foodservice & embrace inclusion and expand Hospitality Alliance to support their diversity efforts. Thanks to a restaurant and foodservice indus- partnership with PepsiCo try diversity efforts to develop our Foodservice, the Association creat- industry’s future leaders. This year, ed the Faces of Diversity awards the NRAEF and the MFHA granted program to recognize those efforts. five $2,000 scholarships to African American, Hispanic, Asian The American Dream Award will American and Native American honor someone who has realized undergraduate students. the American dream through hard International Cuisine Pavilion work and determination. The The NRAEF also worked with Inspiration Award will honor a Wendy’s International Inc. and company that has exhibited lead- the Women’s Foodservice Forum ership and vision as an advocate of to present four female hospitality diversity and inclusion. These students with the annual Reaching awards will be granted in 2007. Your Dream scholarship. Estab- lished in honor of Wendy’s founder PepsiCo Foodservice also sponsors Dave Thomas, the scholarship rec- the Association’s diversity speak- ognizes his commitment to creat- ers’ bureau, which aims to drive ing career opportunities for women cultural change by bringing speak- at all levels of the foodservice ers on diversity-related topics to industry. restaurant-industry events.

The Association and the NRAEF recognize that the restaurant

21

BRINGING INDUSTRY LEADERS TOGETHER Capitalizing on Experience and Expertise

As the leading business association NRA Show 2005 also featured the for the restaurant and foodservice first Ask the Design Experts area, industry, the National Restaurant offering attendees complimentary Association provides opportunities consultations with some of the for foodservice leaders to network, nation’s most prominent restau- NRA Show 2005 A ribbon-cutting trend-watch, develop skills, build rant-design experts. relationships, boost their bottom The Association also provides edu- lines and give back to the industry. cational and networking opportuni- More than 73,000 people attended ties for corporate leaders through the National Restaurant its popular Executive Study Group Association 2005 Restaurant, series. The study groups offer Hotel-Motel Show in May in meetings and virtual networking for Chicago. The 1,900-plus exhibiting restaurant executives who special- companies at NRA Show® 2005 ize in internal auditing, manage- displayed innovations in food and ment-information systems, human beverages, equipment, apparel, resources, communications, mar- tabletop, furnishings, design, tech- keting, finance and tax, architec- nology and services. ture, engineering and construction, community relations, risk-and- Highlights included the Show’s first safety management, quality assur- Kitchen Innovations® and ance and loss prevention. International Cuisine pavilions. International Cuisine The Kitchen Innovations Pavilion Finally, the National Restaurant Pavilion featured 19 companies recognized Association Educational by an independent judging panel Foundation stages fundraising for equipment that significantly events throughout the year to sup- improved cooking time, energy effi- port efforts to advance the restau- ciency, ventilation, grease recovery rant industry’s workforce. NRAEF and other tasks. The International events include the Salute to Cuisine Pavilion housed foreign ExcellenceSM student forum and consulates and companies touting awards gala and the SPIRIT their countries’ products for the Awards and FMP Recognition U.S. foodservice market, as well as Breakfast in Chicago each May, as

domestic companies that make or well as the annual Leadership Mary Adolf, sell ethnic food and beverages. ClassicSM in Pebble Beach, Calif. Jackie Trujillo

23 2003 Hennessy Traveler Norm Sewing (right) HENNESSY PROGRAM TURNS 50 Boosting Quality and Encouraging Careers

To commemorate a half century of Force Base, Ill., and National excellence in foodservice in the Restaurant Association board U.S. Air Force, the Hennessy members Jack Amon and Pete Trophy Awards Program will honor Mihajlov. Amon and Mihajlov were Tits past, present and future at the the 2006 Hennessy Travelers, rep- National Restaurant Association resentatives from the National 2006 Restaurant, Hotel-Motel Restaurant Association Board of Show. Directors who travel around the world to evaluate USAF foodservice Each year at the Show, the U.S. Air operations. Davis-Monthan Air Force Force honors excellence in USAF Base foodservice employees foodservice facilities worldwide at Mihajlov, co-founder and chief its Hennessy Trophy Awards pro- executive officer of Parasole gram. The program is a link Restaurant Holdings in Edina, 2005 Hennessy Traveler between the foodservice industry Minn., and Amon, owner/chef of Ed Tinsley (right) and USAF foodservice professionals. Marx Brothers Café and Catering in Anchorage, Alaska, spent five The National Restaurant weeks evaluating bases. Each base Association helped establish the visit typically lasts two and a half Hennessy Awards in 1957, 10 days. Because many bases serve years after Congress created the four meals a day, judges rise at Hoover Commission to improve the 4:30 a.m. to watch breakfast efficiency of government agencies. preparation and work through the One of the commission’s tasks was midnight meal. to enhance feeding programs for service members. John L. To commemorate the Hennessy Hennessy, a foodservice executive program’s 50th anniversary, the with the Stouffer Hospitality National Restaurant Association Group, served on the commission. Educational Foundation will make Among the suggestions that grew available $2,500 scholarships to 50 from the Hoover Commission’s airmen and women upon comple- findings: create a competition tion of their tour of duty. Recipients among military foodservice opera- can use the award within five tions. This led to the first Hennessy years of completion of their service Awards. to enroll in an accredited culinary or foodservice management post- The 50th anniversary activities fea- 2006 Hennessy Traveler secondary program of their Jack Amon (right) tured remarks by Gen. Norton A. choosing. Schwartz, commander, U.S. Transportation Command, Scott Air 25 Colin Powell, Craig Miller LEADERSHIP Advancing the Industry’s Influence

National Restaurant Association

Vice Chairman Treasurer Edward R. Tinsley III, FMP Richard E. Rivera, FMP Tinsley Hospitality Group LLC Rubicon Enterprises LLC Santa Fe, NM Sarasota, FL

Chairman Craig S. Miller, FMP Ruth’s Chris Steak House Orlando, FL

Past Chairman President and Chief 2004–2005 Executive Officer Burton “Skip” Sack Steven C. Anderson, IOM, CAE Classic Restaurant Concepts National Restaurant Association Longboat Key, FL/Boston, MA Washington, DC

National Restaurant Association Educational Foundation

Vice Chairman Treasurer Raphael R. Kavanaugh, Ed.D., FMP Ruben Villavicencio, FMP Purdue University R&M Food Services Inc. West Lafayette, IN Brea, CA

Chairman Ferdinand E. Metz, CMC The Culinary Institute of America Hyde Park, NY Past Chairman President and Chief 2004–2005 Operating Officer Julie A. Flik, FMP Mary M. Adolf Compass Group, National Restaurant Association North American Division Educational Foundation 27 Mamaroneck, NY Chicago, IL NATIONAL RESTAURANT ASSOCIATION BOARD OF DIRECTORS

COMMITTEE CHAIRMEN* Pension, Benefits and Investments Ken Conrad William D. Baker Libby Hill Seafood Restaurants Inc. 12 Million Reasons Council Baker Management Greensboro, NC Peter J. Mihajlov Hellertown, PA Parasole Restaurant Holdings Inc. Oshel B. Craigo Edina, MN Political Action Better Foods Inc. Bob Leonard Michael A. Sternberg Nitro, WV FMS Management Systems Inc. Essential Restaurant Holdings LLC Jeffrey W. Davis Vienna, VA Miami, FL United States Beef Corp. Audit Programs and Services Tulsa, OK Robert A. Rice Niki Leondakis Goforth & Rice Restaurants The Kimpton Hotel & Restaurant Group Lorna C. Donatone Portland, OR San Francisco, CA Spirit Cruises, a division of Sodexho Norfolk, VA Bylaws and Policy Manual Research and Regulatory Affairs Richard L. Crawford Robert E. Williams Jr., FMP John R. Donovan Jr. McDonald’s Corporation Lizard’s Thicket Restaurants ARAMARK Columbia, SC Oak Brook, IL Philadelphia, PA Revenue Initiatives Task Force Capital Campaign Task Force Theodore R. Ellsworth C. Russell Adams Michael A. Sternberg Ivory Jacks Strongbow Inn Essential Restaurant Holdings LLC Fairbanks, AK Valparaiso, IN Vienna, VA William L. Hyde Jr. Sam J. Facchini, FMP Convention ZEA Restaurants Arena Corporation Lloyd L. Hill Dallas, TX Las Vegas, NV Applebee’s International Inc. Overland Park, KS SAFE Finance Paul Fisherkeller Richard T. Snead Finance Taco John’s International Inc. Carlson Restaurants Worldwide Cheyenne, WY Richard E. Rivera, FMP Carrollton, TX Rubicon Enterprises LLC Michael Gibbons Sarasota, FL Tourism Mainstreet Ventures Inc. Zed Wondemu Government Affairs and Ann Arbor, MI Zed’s Inc. Public Policy Washington, DC Frank Grisanti, FMP William C. Anton Foodline Services Inc. Anton Airfood Inc. * Committee chairmen are members of the Memphis, TN Washington, DC Association’s board of directors International Relations Rob Haimson, FMP Christianne R. Ricchi Potato Brumbaugh’s Inc. BOARD OF DIRECTORS Greeley, CO i Ricchi Restaurant Jack Amon, FMP Washington, DC Marx Brothers Cafe Daniel Halpern, FMP Marketing, Communications Anchorage, AK Jackmont Hospitality Atlanta, GA and Media Robert E. Ashby John G. Crawford McGlynn’s Restaurant & Pub Gregory J. Hamer Sr., FMP Ground Round Independent Owners Newark, DE B & G Food Enterprises Inc. Cooperative LLC Morgan City, LA Maine Course Hospitality Group Robert G. Beall Freeport, ME Ledo Pizza System Philip J. Hickey Jr. Member Development Annapolis, MD RARE Hospitality International Inc. Atlanta, GA Mary Ann Cricchio, FMP Thomas C. Boucher Da Mimmo Finest Italian Cuisine Great NH Restaurants T-BONES & CJ’s Martin L. Horn Baltimore, MD Bedford, NH Pals Cabin/Mayfair Farms Restaurants MultiCultural Outreach West Orange, NJ Ted Burke Michael S. Kaufman Shadowbrook Restaurant Kenneth James Pond Hill Ventures LLC Chappaqua, NY Capitola, CA LaTrelles Management Corporation Kingwood, TX Nominating Peggy Tsiang Cherng, Ph.D Ronald F. Higgins Panda Restaurant Group Inc. Forbco Management Corporation Rosemead, CA Foothill Ranch, CA

28 Joseph J. Kadow Richard J. Roman Joseph K. Fassler, FMP Outback Steakhouse Inc. The Signature Room Entertainment Group Phoenix, AZ Tampa, FL Chicago, IL Theodore M. Fowler Jr., FMP John P. Kavanaugh, FMP Richard B. Rosenthal Golden Corral Corp. The Esquire Club Max Restaurant Group Raleigh, NC Madison, WI Hartford, CT Denise Marie Fugo, FMP Bob Keenan William C. Rowe Jr. Sammy’s Cleveland, OH Bigfork Inn Willie C’s Cafe Bigfork, MT Wichita, KS Thomas A. Kershaw, FMP Hampshire House Corp. Thomas J. Russo Michael J. Kull, FMP Boston, MA Dairy Queen Corporate Stores Metz and Associates Ltd. Louisville, KY Portsmouth, RI Richard E. Marriott, FMP Host Hotels J. Michael Larkin John Scharnweber Bethesda, MD Old Colony House Classic Restaurants Dorchester, MA Bismarck, ND W. W. “Biff” Naylor, FMP The Naylor Establishment Rosalyn Mallet Norman E. Sewing Bel Air, CA la Madeleine Salad Bowl Cafeteria Inc. Harris H. “Bud” Rusitzky, FMP Ballwin, MO Dallas, TX The Restaurant Group Paul Mann Sally Smith Rochester, NY Korner Pocket Inc. Buffalo Wild Wings Burton “Skip” Sack Kealakekua, HI Minneapolis, MN Classic Restaurant Concepts Matt McMahon Clint Taylor Longboat Key, FL/Boston, MA McMahon Restaurant Group dba New South Restaurant Group Xavier A. Teixido, FMP Outback Steakhouse Hattiesburg, MS Harry’s Savoy Grill Wilmington, DE Scottsdale, AZ Paul Trostel Joseph P. Micatrotto Trostel’s Greenbriar Regynald G. Washington, FMP Micatrotto Restaurant Group LLC Johnston, IA Walt Disney Parks and Resorts Worldwide Glendale, CA Las Vegas, NV Joan E. Wagner, FMP Houston Odom Jr. Plaza Inn Foods Inc. BOTH Inc. Mount Victory, OH Virginia Beach, VA Richard Zdyb Michael D. Olander Zebb’s Restaurants Inc. Apple Gold Inc. New Hartford, NY Raleigh, NC Leonard C. Panaggio Associate Director Newport Harbor Corporation Robert L. Steele III Newport, RI Grand Hyatt Tampa Bay Tampa, FL Christopher J. Pappas Pappas Partners Past Chairmen with Current Houston, TX Voting Privileges Christopher D. Patterson Ted J. Balestreri Christopher’s Seafood & Steak House Inc. Sardine Factory Inc. Salt Lake City, UT Monterey, CA Wayne Reaves Ralph O. Brennan, FMP Manna Enterprises Inc. Ralph Brennan Restaurant Group Anniston, AL New Orleans, LA Walter Conti Amelia Island, FL John R. Farquharson, FMP International Food Safety Council Mullica Hill, NJ

29 NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION BOARD OF TRUSTEES

TRUSTEES Michael S. Kaufman Xavier A. Teixido, FMP Steven C. Anderson, IOM, CAE* Pond Hill Ventures LLC Harry’s Savoy Grill National Restaurant Association Chappaqua, NY Wilmington, DE Washington, DC Michael J Licata Edward R. Tinsley, FMP William C. Anton, FMP International Foodservice Manufacturers Tinsley Hospitality Group LLC Anton Airfood Inc. Association Santa Fe, NM Washington, DC Chicago, IL Carmen Vacalebre, FMP Linda Bacin Kevin R. Malchoff Carmen Anthony Restaurant Group Bella! Bacino’s Rich Products Corporation Waterbury, CT Burr Ridge, IL Buffalo, NY Regynald G. Washington, FMP Douglas M. Baker Jr. Joseph P. Micatrotto Walt Disney Parks and Resorts Worldwide Ecolab Inc. Micatrotto Restaurant Group LLC Glendale, CA St. Paul, MN Las Vegas, NV Zed Wondemu Craig S. Miller, FMP Marilyn Benson Zed’s Inc. Ruth’s Chris Steak House Citigroup Diners Club Washington, DC Chicago, IL Orlando, FL James M. Wordsworth, FMP Christianne R. Ricchi Jeffrey P. Berlind J.R. Goodtimes Inc. i Ricchi Restaurant BP Partners McLean, VA Pound Ridge, NY Washington, DC Kevin Yost Carlton Curtis Richard E. Rivera, FMP Swift & Company Coca-Cola Foodservice Rubicon Enterprises LLC Greeley, CO Atlanta, GA Sarasota, FL

Doni DeNucci* Richard J. Schnieders Iowa Restaurant Association SYSCO Corporation * Ex-officio trustee Des Moines, IA Houston, TX ** Ex-officio, non-voting trustee Theodore M. Fowler Jr. FMP James K. Sellers, FMP Golden Corral Corporation Sellers Marketing Group Inc. Raleigh, NC Langley, OK Denise Marie Fugo, FMP Sandy Solmon Sammy’s Sweet Street Desserts Cleveland, OH Reading, PA

William H. Glenn American Express Company New York, NY

Rob Gifford** Michigan Restaurant Association Lansing, MI

David Goronkin, FMP Famous Dave’s of America Inc. Minnetonka, MN

Dick Holbrook Holbrook Enterprises Atlanta, GA

William L. Hyde Jr. ZEA Restaurants Dallas, TX

Kevan Johnston Performance Restaurant Source Each year, the NRAEF’s Salute to Excellence Awards Gala and Banquet recognizes industry leaders, as well Arlington, TX as academic excellence. In 2005, William Fisher (not pictured), the Darden Eminent Scholar in Restaurant Management at the University of Central Florida, received the Michael E. Hurst Lifetime Achievement in Education Award. Pictured: (From left) James Maynard, Golden Corral/Investors Management Corp., Raleigh, N.C.; Ferdinand Metz, president emeritus, Culinary Institute of America, Hyde Park, N.Y.; Jackie Trujillo, chair- man emeritus, Harman Management Corp., Los Altos, Calif.; Donald Tober, chairman, Sugar Foods Corp., New York; 2004-2005 NRAEF chair Julie Flik, executive vice president, Compass Group, Mamaroneck, N.Y.; John C. Metz, chairman/CEO, Metz & Associates, Dallas, Pa.; Ralph Brennan, president, Ralph Brennan 30 Restaurant Group, New Orleans. Brennan, Maynard, John Metz and Trujillo were inducted into the NRAEF’s 2005 College of Diplomates. Tober was named the 2005 Thad and Alice Eure Ambassador of Hospitality. NATIONAL RESTAURANT ASSOCIATION SPONSORS AND DONORS

EVENTS AND INITIATIVES: The Arena Corporation PATRON CONTRIBUTORS INDUSTRY RELATIONS Wendy’s International Inc. $2,500–$5,000 White Castle Bob and Sandy Ashby 2005 PUBLIC AFFAIRS CONFERENCE ZEA Restaurants B & G Food Enterprises Inc. The Coca-Cola Company Robert G. Beall Thank you to the following state United States Postal Service Bob Evans Farms Inc. restaurant associations who held events Pfizer Animal Health Inc. Famous Dave’s of America Broadcast Music Inc. and/or contributed directly to the SAFE Mr. and Mrs. Robert D. Flickinger Fund in 2005. 2005 RESTAURANT NEIGHBOR FMS Management Systems Inc. Colorado Restaurant Association AWARD Harman Management Corporation Georgia Restaurant Association American Express Company Harry’s Savoy Grill Hawaii Restaurant Association, Big Gregory J. Hamer Sr. 2006 RESTAURANT INDUSTRY Island Chapter Bill and Claire Hyde FORECAST Kansas Restaurant & Hospitality IHOP Corporation PepsiCo Foodservice Association Inc. Jack’s Oyster House Restaurant Association of Maryland 2006 DIVERSITY SPEAKER SERIES Kenneth A. James Massachusetts Restaurant Kansas Restaurant & Hospitality Association PepsiCo Foodservice Association Ledo Pizza System SAVE AMERICAN FREE Michigan Restaurant Association Louisiana Restaurant Association Missouri Restaurant Association ENTEPRISE FUND Mainstreet Ventures Inc. Ohio Restaurant Association Michigan Restaurant Association Special thanks to the following companies Oklahoma Restaurant Association Mississippi Hospitality & Restaurant who contributed to the SAFE Fund through Pennsylvania Restaurant Association Association corporate donations or by sponsoring or Texas Restaurant Association Missouri Restaurant Association attending events in 2005. Washington Restaurant Association Morton’s of Chicago MAJOR DONORS West Virginia Hospitality & Travel New York State Restaurant Association Association Carlson Restaurants Worldwide North Carolina Restaurant Association Wisconsin Restaurant Association CBRL Group Inc. Hu Odom Jr. The Coca-Cola Company CAPITAL CAMPAIGN Ohio Restaurant Association Darden Restaurants Inc. Oklahoma Restaurant Association Thank you to the following individuals and Golden Corral Corporation Michael D. Olander companies for their generous contributions to Oregon Restaurant Association PINEHURST INVITATIONAL SPONSORS the National Restaurant Association Capital Panda Restaurant Group Altria Corporate Services Inc. Campaign—Building the Future: America’s Peter Piper Inc. Anheuser-Busch Inc. Cornerstones. Ralph Brennan Restaurant Group Diageo North America Inc. LEAD CONTRIBUTORS Red Wing Shoe Company Ecolab Inc. $50,000–$125,000 –$150,000 Restaurant Association of Maryland Libbey Inc. American Express Company Restaurant & Hospitality Association of PepsiCo Foodservice William and Patricia Anton—The Anton Indiana Rich Products Corporation Family Foundation Restaurants Unlimited Inc. Sara Lee Foods The Coca-Cola Company Richard E. Rivera, FMP Trinchero Family Estates Darden Restaurants Inc. Frank Sbordone Trustreet Properties Ecolab Inc. Select Restaurants Inc. $5,000 AND ABOVE DONORS Golden Corral Corporation Sweet Street Desserts Allied Domecq Spirits McDonald’s Corporation Taco John’s International Inc. Bob Evans Farms Inc. Nation’s Restaurant News Texas Restaurant Association BOTH Inc. MAJOR CONTRIBUTORS Edward and Meredith Tinsley Jackie B. Trujillo, FMP Brinker International $10,000–$15,000–$25,000 Glazers District of Ohio Regynald G. Washington, FMP Jeff and Judy Davis Harman Management Corporation Wisconsin Restaurant Association Dunkin’ Donuts of America Inc. Heartland Payment Systems Inc. James M. Wordsworth, FMP Eat’n Park Hospitality Group Inc. Heidelberg Distributing Co. Frisch’s Restaurants Inc. Host Marriott Corporation Philip J. Hickey Jr. Janark Corporation Loews Foundation Kahala Corp. Lone Star Steakhouse & Saloon Inc. Mainstreet Ventures Inc. Craig and Susan Miller Mexican Restaurants Inc. RARE Hospitality Miller Apple LP Ruth’s Chris Steak House Restaurants Central Burton “Skip” Sack Ruth’s Chris Steak House Michael and Karen Sternberg SYSCO Food Services of Houston SYSCO Corporation T. Marzetti Company 31 Alfred L. Thimm Jr. NATIONAL RESTAURANT ASSOCIATION SPONSORS AND DONORS

COMMUNITY CONTRIBUTORS Nevada Restaurant Association Brendan Flanagan $500–$1,000–$1,500 New Hampshire Lodging & Restaurant Chip Flater C. Russell Adams Association Doug and Louise Fontaine Steven C. Anderson, IOM, CAE New South Restaurant Group Peter Frank Alabama Restaurant Association Pals Cabin/Mayfair Farms Denise Marie Fugo, FMP Jack Amon Pappas Partners Donna Garren The Angus Barn Restaurant Pennsylvania Restaurant Association Kisha M. Goodrum Pisanello’s Pizza Inc. Goodwin’s Family Restaurant Asia Grille William Regas Alan Gould Wade and Virginia S. Avondoglio Restaurant Association Metropolitan Paul Hartgen Baker Management Washington Sue Hensley Barcelona Tapas Robert Rice Lloyd L. Hill Bern’s Steak House Tom Rice J. J.’s Birdland Café Better Foods Inc. Richard Roman Chuck Hunt Buffalo Wild Wings Inc. Thomas J. Russo Michael S. Kaufman Herman Cain, FMP S & D Coffee Inc. Robert Keenan Connecticut Restaurant Association San Domenico NY Peter Kilgore Craig & Sally’s John Scharnweber Katharine Kim Richard L. Crawford Sean & Nora’s Tom Kowalcyk Julio Cruz Jim and Diana Sellers Walter Kwenda Delia’s Shadowbrook Restaurant J. Michael Larkin Denny’s Corporation Richard T. Snead Mark Leibman DeRosa Corporation Sugardale Foods Pamela Lessard Lorna and Stephen Donatone T-BONES & CJ’s Great West Grill Lorna Luz John R. Donovan Jr. Tennessee Restaurant Association Todd Mann Drago’s Seafood Restaurant Paul Trostel George R. Margula Dick Ellsworth Vermont Lodging & Restaurant Association Marquet Fine Pastry II The Esquire Club Robert E. Williams Jr. John Mayfield Randi and Sam Facchini Zebb’s Restaurants Inc. Dave McGann Joseph K. Fassler Zed Wondemu Curtis L. McLaughlin II Julie A. Flik, FMP Zed’s Ethiopian Restaurant John Metz Jr. Forbco Management Corporation Mickey Mantle’s Restaurant Genpak LLC FRIEND CONTRIBUTORS Jill P. Mitchell David Goronkin $499 AND BELOW Yura W. Mohr Frank Grisanti George T. Alley Ned L. Monroe Hampshire House Robert L. Ansara, FMP New England Fish Market & Restaurant Ronnie Hart Asian Garden Chinese Restaurant Olympia Kebob House Mr. and Mrs. Kenneth D. Hill Beth Austin Patio Restaurants Inc. Hospitality Association of South Carolina Bacon Enterprises Inc.—KFC Potato Brumbaugh’s Restaurant Illinois Restaurant Association Gary Barlow Primola Restaurant i Ricchi Inc. Kelly Benedetti Kami Pulsifer Jackmont Hospitality Inc. Mary and Larry Blankenbaker The Republic of Texas Restaurant Joseph J. Kadow Robert L. Bolton Restaurante Rancho De Chimayo Kentucky Restaurant Association The Branding Iron B. Hudson Riehle Kimpton Hotels and Restaurants Café Today LLC Riverwalk at Tin City LP Mr. and Mrs. Michael Kull Josephine Cerra Denise Roach Rolf Lewis, FMP Walter Cheng Wayne Russell Libby Hill Seafood Restaurants Inc. Chicago Brauhaus Inc. Warren Sackler Edward and Susan Lump Walter J. Conti Fred Schneeweiss Macayo Restaurants LLC Continental Cregar’s LLC Norman Sewing Ronald N. Magruder, FMP R. Lee Culpepper Andrew P. Smolen Maine Course Hospitality Group Michael Curtis, CNE Spinelli Ravioli Mfg. Co. Inc. Rosalyn T. Mallet Mary Ann Cricchio, FMP Annika Stensson Paul Mann Steven J. Davis Jacqui Thomas Manna Enterprises Dock at Crayton Cove LP Tracks at Penn LLC Max Restaurant Group Paul Douglas Joan E. Wagner George W. McKerrow Jr. Edward Elliott A. LaVerne Warlick Joseph P. Micatrotto Elsa’s Mexican Restaurant Myra Engers Weinberg Peter J. Mihajlov Esther Eyere Willie C’s Cafe & Bar 32 Minnesota Restaurant Association Dan Fisher Gus Woods Montana Restaurant Association NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION SPONSORS AND DONORS

The NRAEF apologizes for any omissions. Co-branded Corporate Sponsors Mentor ($500 to $1,499) This contribution list covers January 1, Bob Evans Farms Inc. John Bluemke Sr. 2005, to December 31, 2005. Buffets Inc. Marabee Boone Carlson Restaurants Worldwide Inc. Brinker International Inc. THE PROSTART PROGRAM Cold Stone Creamery Carissa Chappellet PLATINUM SPONSORS Famous Dave’s of America Inc. Robert Collins Karl Crase The Coca-Cola Company Outback Steakhouse Inc. Darden Restaurants Inc. The J. Willard and Alice S. Marriott SYSCO Food Services of Minnesota Inc. Sebastian Davi Foundation Leadership Contributions Elliot Leadership Institute GOLD SPONSORS Chairman ($100,000 and above) Jeffrey Granick Ecolab Inc. Allan L. Schuman/Ecolab Foundation Gus Gregory, FMP Sodexho Inc. Diplomate ($10,000 to $24,999) Steven Grover, REHS SILVER SPONSORS Citizens Bank Foundation Peter Higley Scott Kleckner American Express Company The Coca-Cola Company Stacy Klone BUCA Inc. North American Association of Food Jim Krueger Compass Group Equipment Manufacturers Lettuce Entertain You Enterprises Inc. Darden Restaurants Inc. The Parasol Community Foundation Kevin Malchoff Golden Corral Corporation Rich Products Corporation Sodexho Inc. Ronald McComb BRONZE SPONSORS Ila Mettee-McCutchon Leader ($5,000 to $9,999) Rich Products Corporation Ferdinand Metz, CMC Mary and John Adolf Ruth’s Chris Steak House John Metz, FMP Pierre and Marietta Bain Ramzi Naber SUPPORTING SPONSORS Marc Baseman Allie Niemann Buffalo Wild Wings Inc. Carol Chorbajian Christianne Ricchi Land O’Lakes Inc. Pat Corrigan George Rice, FMP RestaurantU.com George Couch Barry Robinson Herbert Gould INTERNATIONAL FOOD SAFETY Roberta Romberg Lee Ellen Hayes David Schulze COUNCIL SPONSORS Scott Salyer Charles Way ACTIVE FOUNDING SPONSORS Patron ($2,500 to $4,999) Friend ($1 to $499) American Egg Board Ted J. Balestreri Cheryl Bachelder Cattlemen’s Beef Board and National Bob Brower Jeffrey Berlind Cattlemen’s Beef Association Sal Campagna Peter Berrio Ecolab Inc. Ralph Drummond Jim Boudreau FoodHandler Inc. Karen Duggan Stephen J. Caldeira SYSCO Corporation Arnold Duke Dennis Carpenter John Filighera Tim Connor CAMPAIGN SPONSOR Kenneth D. Hill, FMP Otis Cook Cintas Corporation Donald G. Hubbard Linda Crouchelli James Kostas SCHOLARSHIPS AND MENTORING Brady Daniels Bill and Patty McAfee Guy Desmond PROGRAM Heidi Paul John Faber EXPENDABLE SCHOLARSHIPS Richard Peterson Frank Fahrenkopf Peter Roberts Funded by individuals and organizations, Truman Farber Jr. Burton “Skip” Sack the expendable scholarships fund consists of Julie A. Flik, FMP Richard Zdyb monetary donations. Scholarships are award- Susan Fowler ed on an academic basis to deserving high Contributor ($1,500 to $2,499) Gerard Gabrys, CHA, CPA school seniors, undergraduate students and Bert Cutino Charles Girard educators. Al Ehlow Richard Grund Ideal Media LLC Sue and Glenn Hammer Alan Jacobson Thomas Handley Tom Martinsen Lane Hoss James Milliorn Hartley King Jim and Lanette Penna Michael J. Kull, FMP Michael Reinert Peter E. Lee Restaurants No Limit Inc. Rich Macher Jackie B. Trujillo, FMP Gary Maggetti 33 NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION SPONSORS AND DONORS

James Marovec ENDOWED SCHOLARSHIPS JAMES H. MAYNARD EXCELLENCE Andy Milliorn The NRAEF administers named scholarship IN EDUCATION AWARD Herman Mobbs funds that have been endowed by companies With special thanks to the friends and family Mongolian Operating Company LLC or individuals. Endowment net income is dis- of James H. Maynard Peter Petrulo tributed to students in the name of the donor. Pixie-Ponderosa Restaurants Tim Ryan Established Endowed Scholarships GENERAL CONTRIBUTIONS Fred Schneeweiss, FMP ACH Food Companies, Inc./Anderson The Coca-Cola Company James K. Sellers, FMP Clayton Michael A. Sternberg Shelton III Hotel Ownership LLC Allied Buying Corporation/Norbert F. Jason Shuster Sherman Memorial Fund SPECIAL EVENTS Ted J. Balestreri and Bert P. Cutino Mark Smith 2005 SALUTE TO EXCELLENCE Gary Spinelli Scholarship Fund David Stark Chicago Foodservice Marketing Club Founding Partner Rick Tarantino Educational Fund The Coca-Cola Company Ruben Villavicencio, FMP The Coca-Cola Company Presenting Sponsor Kenny Dennis Memorial Scholarship Richard Wyckoff Ecolab Inc. Allan L. Schuman Scholarship Fund/MEG Student Forum Sponsor Challenge Fund Deseret Trust Corporation—Pete and Arlene John Wiley & Sons Inc. Mary and John Adolf Harman Trust Fund William C. Anton, FMP DiRoNA Undergraduate Scholarship Fund Faculty Educational Forum Sponsor Jeffrey Berlind The Wallace B. and Joni Doolin Scholarship MICROS Systems Inc. Fund Walter Conti Career Fair Sponsors H. Andy Divine, FMP Thad & Alice Eure Memorial Fund A.J. Grisanti Memorial Fund The Employment Guide Jeffery Elsworth John Wiley & Sons Inc. John R. Farquharson, FMP Gruppo Ristoratori Italiani/Giacomo Joseph K. Fassler, FMP Bologna Fund General Reception Sponsors Julie A. Flik, FMP Glenn and Sue Hammer Scholarship Fund Swift & Company Willie Glispie The H.J. Heinz Company Foundation Wisconsin Milk Marketing Board Scholarship Raphael Kavanaugh Jr. Grand Dessert Reception Sponsors Monterey County Hospitality Association Luby’s Inc. Rich Products Corporation National Restaurant Association—Past Ferdinand E. Metz, CMC Sweet Street Desserts James Miller Chairman Scholarship Fund Michigan Restaurant Association NRAEF Undergraduate Scholarship Wine Sponsor Pappas Restaurants Challenge Fund E. & J. Gallo Winery Restaurante Rancho de Chimayo North American Association of Food Career Fair Exhibitors Equipment Manufacturers (NAFEM) Burton “Skip” Sack BUCA Inc. Undergraduate Scholarship Fund Sugar Foods Corporation Chick-fil-A Inc. Richard Peterson, Ph.D. Scholarship Fund Clyde’s Restaurant Group Warren W. Rosenthal Undergraduate The Coca-Cola Company Scholarship Dave & Buster’s Inc. Andre Tchelistcheff Scholarship Fund Ecolab Inc. UniPro Scholarship Fund The Employment Guide Famous Dave’s of America Inc. Golden Corral Corporation John Wiley & Sons Inc. Pappas Restaurants Red Lobster Restaurants Sodexho Inc. Salute to Excellence Donors The Angus Barn Classic Restaurant Concepts Miller Apple Ltd. Partnership

34 2005 LEADERSHIP CLASSIC Education and Business Expo 2005 RESOURCE CENTER FOR Eagle Sponsors Exhibitors WORKFORCE SOLUTIONS The Art Institutes American Express Company BUCA Inc. FOUNDING SPONSOR The Coca-Cola Company California Culinary Academy The Coca-Cola Company ConAgra Foodservice California Polytechnic University, Pomona Daydots California Raisin Marketing Board MICHAEL E. HURST LIFETIME Nestlé FoodServices Compass Group North America Division ACHIEVEMENT PepsiCo Foodservice The Culinary Institute of America The Angus Barn Swift & Company The Employment Guide John R. Farquharson Birdie Sponsors Florida Culinary Institute Golden Corral Corporation Diners Club International Golden Corral Corporation Thomas J. Haas and Associates Performance Restaurant Source Johnson & Wales University Sugar Foods Corporation Rich Products Corporation Kendall College LongHorn Steakhouse 2005 WINTER BOARD DINNER Wine Sponsor Swift & Company Trinchero Family Estates Mercer Tool Corporation New England Culinary Institute THE HERITAGE SOCIETY 2005 NATIONAL PROSTART Olive Garden Italian Restaurants The NRAEF honors individuals who have Orlando Culinary Academy STUDENT INVITATIONAL committed to providing future financial Red Lobster Restaurants Premier Sponsor support to the NRAEF through a bequest, The Coca-Cola Company National ProStart Student charitable trust or other planned gift. Invitational Donors Patricia A. & Kenneth D. Hill, FMP Awards Dinner Sponsor Delaware State University Walt Disney World Resort Harrisburg Area Community College Culinary Competition University of Delaware—HRIM Event Sponsor 2005 SPIRIT AWARDS & FMP California Raisin Marketing Board BREAKFAST Opening Evening Reception Sponsor Founding Sponsor The Employment Guide The Coca-Cola Company Product Sponsor Knife Kits Coffee Provider Mercer Tool Corporation Starbucks Supporting Sponsors The J.M. Smucker Company Olive Garden Italian Restaurants Red Lobster Restaurants Contributing Sponsor Chicken of the Sea Cal Poly Pomona—The Collins School Post-Secondary Scholarship Sponsors The Art Institutes The Coca-Cola Company The Culinary Institute of America Florida Culinary Institute Johnson & Wales University Kendall College New England Culinary Institute

35 STATE RESTAURANT ASSOCIATION PARTNERS

Alabama Restaurant Association Colorado Restaurant Association Georgia Restaurant Association P.O. Box 241413 430 E. 7th Ave. 480 E. Paces Ferry Road, Suite 7 Montgomery, AL 36124-1413 Denver, CO 80203-3600 Atlanta, GA 30305 (334) 244-1320 (303) 830-2972 (404) 467-9000 www.alabamarestaurants.com www.coloradorestaurant.com www.garestaurants.org Larry Fidel, Executive Director Pete Meersman, President and CEO Ron Wolf, Executive Director

Alaska Cabaret, Hotel, Restaurant Connecticut Restaurant Association Hawaii Restaurant Association & Retailers Association 100 Roscommon Drive, Suite 320 1451 S. King St., Suite 503 1111 E . 80th Ave., Suite 3 Middletown, CT 06457 Honolulu, HI 96814 Anchorage, AK 99518 (860) 635-3334 (808) 944-9105 (907) 274-8133 www.ctrestaurant.org www.hawaiirestaurants.org (800) 478-2427 Simon A. Flynn III, President and CEO Gail Chew, Executive Director www.alaskacharr.com Dale Fox, Executive Director

Idaho Lodging & Restaurant Association Delaware Restaurant Association 134 S. Fifth St. Arizona Restaurant & Hospitality Association P.O. Box 8004 Boise, ID 83702 2400 N. Central Ave., #109 Newark, DE 19714 (208) 342-0777 Phoenix, AZ 85004 (866) DRA-2545 Scott Pugrud, Executive Director (602) 307-9134 www.dineoutdelaware.com (800) 888-0701 Carrie Leishman, Executive Director www.azrestaurant.org Steve Chucri, President and CEO

Illinois Restaurant Association 200 N. LaSalle St., Suite 880 Restaurant Association Chicago, IL 60601 Metropolitan Washington (312) 787-4000 1200 17th St., NW, Suite 100 www.illinoisrestaurants.org Arkansas Hospitality Association Washington, DC 20036 Colleen McShane, President P.O. Box 3866 (202) 331-5990 Little Rock, AR 72203-3866 www.ramw.org (501) 376-2323 Lynne Breaux, Executive Director www.arhospitality.org Montine McNulty, Executive Director Restaurant & Hospitality Association of Indiana 200 S. Meridian, Suite 350 Indianapolis, IN 46225-1076 Florida Restaurant & Lodging Association (317) 673-4211 California Restaurant Association P.O. Box 1779 www.indianarestaurants.org 1011 10th St. Tallahassee, FL 32302 John Livengood, President and CEO Sacramento, CA 95814 www.flra.com (916) 447-5793 Carol Dover, President and CEO www.calrest.org Jot Condie, President and CEO

36 Iowa Restaurant Association Restaurant Association of Maryland Inc. Missouri Restaurant Association 8525 Douglas Ave., Suite 47 6301 Hillside Court 1810 Craig Road, Suite 223 Des Moines, IA 50322 Columbia, MD 21046 St. Louis, MO 63146 (515) 276-1454 (410) 290-6800 (314) 576-2777 www.iowahospitality.com www.marylandrestaurants.com www.morestaurants.org Doni DeNucci, CAE, President and CEO Marcia Harris, President and CEO Patricia Bergauer, Executive Vice President

Kansas Restaurant & Hospitality Association Massachusetts Restaurant Association 3500 N. Rock Road Southborough Technology Park Montana Restaurant Association Building 1300 333 Turnpike Road, Suite 102 1645 Parkhill, Suite 6 Southborough, MA 01772-1775 Wichita, KS 67226 Billings, MT 59102 (508) 303-9905 (406) 256-1005 (316) 267-8383 www.massrestaurantassoc.org www.krha.org Peter Christie, President and CEO www.mtretail.com/rest.htm Dennis Carpenter, President and CEO Brad Griffin, Executive Vice President

Michigan Restaurant Association Kentucky Restaurant Association 225 W. Washtenaw St. Nebraska Restaurant Association 133 Evergreen Road, Suite 201 Lansing, MI 48933 1610 S. 70th St., Suite 101 Louisville, KY 40243 (517) 482-5244 Lincoln, NE 68506 (502) 896-0464 (800) 968-9668 (402) 488-3999 (800) 896-0414 www.michiganrestaurant.org www.nebraska-dining.org www.kyra.org Rob Gifford, Executive Director James Partington, Executive Director Stacy Roof, President and CEO

Minnesota Restaurant Association Nevada Restaurant Association Louisiana Restaurant Association 305 E. Roselawn Ave. 1500 E. Tropicana, Suite 114A 11 Cabernet Dive St. Paul, MN 55117 Las Vegas, Nevada 89119-6516 Kenner, LA 70065-1135 (651) 778-2400 (702) 878-2313 (504) 454-2277 www.hospitalitymn.com www.nvrestaurants.com www.lra.org David Siegel, CAE, President and CEO Paul Hartgen, Executive Director Jim Funk, Chief Executive Officer

New Hampshire Lodging Mississippi Hospitality & & Restaurant Association Maine Restaurant Association Restaurant Association P.O. Box 1175 5 Wade St./P.O. Box 5060 P.O. Box 16395 Concord, NH 03302-1175 Augusta, ME 04332-5060 Jackson, MS 39236 (603) 228-9585 (207) 623-2178 (601) 420-4210 www.nhlra.com www.mainerestaurant.com (800) 898-0343 Michelline Dufort, President and CEO Richard A. Grotton, President and CEO www.msra.org Mike Cashion, Executive Director

37 STATE RESTAURANT ASSOCIATION PARTNERS continued

New Jersey Restaurant Association Ohio Restaurant Association Rhode Island Hospitality 126 W. State St. 1525 Bethel Road, Suite 301 and Tourism Association Trenton, NJ 08608 Columbus, OH 43220 94 Sabra St. (609) 599-3316 (614) 442-3535 Cranston, RI 02910 (800) 848-6368 (800) 282-9049 (401) 223-1120 www.njra.org www.ohiorestaurant.org www.rihospitality.org Deborah Dowdell, President Geoff Hetrick, President and CEO Dale J. Venturini, President and CEO

New Mexico Restaurant Association Oklahoma Restaurant Association Hospitality Association 9201 Montgomery, NE, Suite 602 3800 N. Portland of South Carolina Albuquerque, NM 87111 Oklahoma City, OK 73112-2948 P.O. Box 7577 (505) 343-9848 (405) 942-8181 Columbia, SC 29202 (800) 432-0740 www.okrestaurants.com (803) 765-9000 www.nmrestaurants.org Jim Hopper, CEO www.schospitality.org Carol Wight, CEO Tom Sponseller, President and CEO

Oregon Restaurant Association New York State Restaurant Association 8565 SW Salish Lane, Suite 120 South Dakota Retailers Association 409 New Karner Road Wilsonville, OR 97070 Restaurant Division Albany, NY 12205 (503) 682-4422 P.O. Box 638 (518) 452-4222 www.ora.org Pierre, SD 57501 www.nysra.org Mike McCallum, President/CEO (605) 224-5050 Rick Sampson, President and CEO Fax: (605) 224-2059 www.sdra.org Jerry Wheeler, Executive Director

North Carolina Restaurant Association Pennsylvania Restaurant Association 6036 Six Forks Road 100 State St. Raleigh, NC 27609 Harrisburg, PA 17101-1034 Tennessee Restaurant Association (919) 844-0098 (717) 232-4433 P.O. Box 681207 www.ncra.org www.parestaurant.org Franklin, TN 37068-1207 Paul M. Stone, President and CEO Patrick C. Conway, CEO (615) 771-7056 www.thetra.com Ron Hart, President and CEO

North Dakota Hospitality Association Puerto Rico Hotel & Tourism Association P.O. Box 428 165 Ponce de Leon Ave., Suite 301 Texas Restaurant Association Bismarck, ND 58502 San Juan, PR 00917 P.O. Box 1429 (701) 223-3313 (787) 758-8001 Austin, TX 78767 www.ndhospitality.com www.prhta.org (512) 457-4100 Nicollette Weissman, Executive Director Clarisa Jiménez, Executive Vice President www.restaurantville.com Richie Jackson, Executive Vice President 38 Utah Restaurant Association Wisconsin Restaurant Association 420 E. S. Temple #355 2801 Fish Hatchery Road Salt Lake City, UT 84111 Madison, WI 53713 (801) 322-0123 (608) 270-9950 www.utahdineout.com (800) 589-3211 Melva Sine, President and CEO www.wirestaurant.org Ed Lump, President and CEO

Vermont Hospitality Council P.O. Box 37 Wyoming Lodging & Restaurant Association Montpelier, VT 05601 P.O. Box 1003 (802) 223-3443 Cheyenne, WY 82003-1003 Christopher Fogg, Vice President (307) 634-8816 www.wlra.org Lynn Birleffi, Executive Director

Virginia Hospitality & Travel Association 2101 Libbie Ave. Richmond, VA 23230-2621 (804) 288-3065 U.S. Virgin Islands www.vhta.org St. Thomas–St. John Hotel & Tourism Association P.O. Box 2300 St. Thomas, VI 00803 (340) 774-6835 sttstjhta.com Beverly Nicholson, Executive Director Washington Restaurant Association 510 Plum St. SE, Suite 200 Olympia, WA 98501-1587 (360) 956-7279 www.wrahome.com Gene Vosberg, President and CEO

West Virginia Hospitality & Travel Association P.O. Box 2391 Charleston, WV 25328 (304) 342-6511 www.wvhta.com Carol Fulks, Executive Vice President

39 PHOTOS

Page 5 Page 11 Page 20 Top: Pat and Bill Anton, Anton Airfood, Washington, Top: Mike Mulqueen, executive director, Greater Steven Reinemund, chairman and CEO of PepsiCo, D.C., join Association Chairman Craig Miller, presi- Chicago Food Depository, and Ertharin Cousin, executive Janet Murguia, president and CEO of the National dent/CEO, Ruth’s Chris Steak House, at a ribbon- vice president/chief operating officer, America’s Second Council of La Raza, and Association Chairman Craig cutting ceremony to kick off the Association’s capital Harvest, join Association Chairman Craig Miller, presi- Miller, president/CEO, Ruth’s Chris Steak House, at the campaign. The Anton Family Foundation is a top dent/CEO, Ruth’s Chris Steak House, in hunger-relief Association’s January board of directors meeting. contributor to the campaign. efforts. Murguia praised the Association’s immigration-reform efforts. PepsiCo is sponsoring the Association’s new Middle: The American Society of Association Executives Page 7 diversity initiatives. Top: Association Chairman Craig Miller, president/CEO recognizes the National Restaurant Association’s Ruth’s Chris Steak House, met with President Bush dur- hunger- awareness efforts with its top award. Page 21 ing a White House visit on Social Security reform. Association Vice Chairman Ed Tinsley, Tinsley Hospitality Top: The MultiCultural Foodservice & Hospitality Group, Santa Fe, N.M. (left), and Steven C. Anderson, Alliance and the NRAEF honor students with $2,000 Middle: Sen. John McCain (R-Ariz.) and Xavier Teixido, Association president and chief executive officer (right), scholarships. Pictured: Jennifer Kerr, Cincinnati State owner, Harry’s Savoy Grill, Wilmington, Del., attend the accept the award. Technical and Community College; Sheng Yang, May 2005 National Immigration Forum’s Keepers of the California State University, Long Beach, Calif.; and Bottom: Hans Lindh, vice president, restaurant industry American Dream Awards Dinner in Washington, D.C. Derrick Floyd, University of New Orleans. group, American Express Company (left), congratulates Bottom: Vice President Richard Cheney addresses the 2005 Restaurant Neighbor Award winners. Pictured: Middle: Attendees at the National Restaurant National Restaurant Association’s 2005 Public Affairs Dawn Everett Amend, purchasing director, Runza Association 2005 Restaurant, Hotel-Motel Show explore Conference. Restaurants, Lincoln, Neb.; Sen. Ben Nelson (D-Neb.), options for incorporating exotic flavors to satisfy an Doug Everett Jr., president, Runza Restaurants. increasingly diverse customer base. Page 8 Top: Nevada Restaurant Association members urge Page 13 Page 23 Senate Minority Leader Harry Reid (D-Nev.), right, to Top: Association Chairman Craig Miller, president/CEO, Top: Restaurant and foodservice leaders mark the debut make comprehensive immigration reform a legislative Ruth’s Chris Steak House, and Sumi Paek, industry rela- of the Kitchen Innovations Pavilion at the NRA Show® priority. With him are Paymon Raouf, owner, Paymon’s tions manager, PepsiCo Foodservice, at a news confer- 2005. Mediterranean Cafe & Lounge, Las Vegas, and Nevada ence for the Association’s 2006 Restaurant Industry Restaurant Association President and CEO Paul Forecast. PepsiCo sponsored the forecast. Middle: The International Cuisine Pavilion at the National Hartgen. Restaurant Association Restaurant, Hotel-Motel Show Middle: National Restaurant Association President and attracts exhibitors from around the world. Middle: Former Association Chairman Ted Balestreri, Chief Executive Officer Steven C. Anderson and NBC Sardine Factory, Monterey, Calif., speaks in April at a Today Show food editor Phil Lempert promote a public- Bottom: Mary Adolf, president/COO, National global tourism summit in Washington, D.C., about how service program to raise awareness of food allergens. Restaurant Association Educational Foundation, and to promote the United States as a travel destination. Jackie Trujillo, chairman emeritus, Harman Bottom: Brendan Flanagan, Association vice president, Management Corp., Los Altos, Calif., at the NRAEF’s Bottom: Kentucky Restaurant Association members sur- federal relations, discusses the restaurant industry’s Golf and Leadership Classic in Pebble Beach, Calif. round Gov. Ernie Fletcher (R) as he signs a bill to prevent policy priorities at the 2005 Public Affairs Conference. The annual event raises money for scholarship and people from using Kentucky courts to sue restaurants mentoring programs. for allegedly causing people’s obesity. Page 15 Bottom: Ron DeHaven, administrator of the Department Page 24 Page 9 of Agriculture’s Animal and Plant Health Inspection Association board member Norm Sewing (right) evalu- Top: Louisiana Restaurant Association CEO Jim Funk Service, speaks to restaurateurs about USDA strategies ates Air Force foodservice operations as a 2003 discusses hurricane relief with Louisiana Gov. Kathleen to prevent a deadly strain of the avian flu virus from Hennessy Traveler. Sewing operates the Salad Bowl Blanco (D). infecting U.S. poultry flocks. Cafeteria in St. Louis, Mo.

Middle: The ninth annual Pinehurst Golf Invitational rais- Page 17 Page 25 es more than $350,000 for the National Restaurant Top: Nation’s Restaurant News publisher Alan Gould Middle: Association Vice Chairman Ed Tinsley, Tinsley Association’s Save American Free Enterprise Fund. joins Carlton Curtis, vice president of industry affairs, Hospitality Group, represented the Association as a Pictured: Joe Prichard, Pete’s Place/Krebs Brewing, Coca-Cola Foodservice, and NRAEF President and Chief Hennessy Traveler in 2005. Krebs, Okla.; Ray Blanchette, vice president, operations, Operating Officer Mary Adolf to launch the online Bottom: Association board member Jack Amon is a Carlson Restaurants Worldwide, Carrollton, Texas; SAFE Foodservice Workforce Solutions resource center. Chairman Richard Snead, president and CEO, Carlson 2006 Hennessy Traveler. Amon, owner/chef, Marx Restaurants Worldwide; Chris Henry, executive vice Page 19 Brothers Café and Catering, Anchorage, Alaska, and fel- president and chief operating officer, Kahala Corp., Top: High school student Clarissa Blue competes in the low Hennessy Traveler Pete Mihajlov, co-founder and Scottsdale, Ariz. 2005 Illinois ProStart Student Invitational. partner, Parasole Restaurant Holdings, in Edina, Minn., spent five weeks in February and March evaluating Air Bottom: Oregon restaurateurs meet during the Middle: Perry Brumm, a student at Fox Valley Technical Force foodservice operations around the world. Association’s 2005 Public Affairs Conference with Sen. College, Appleton, Wis., (left) and Alison Schaller, a stu- Gordon Smith (R-Ore.), top left. dent of the Culinary Institute of America, Hyde Park, Page 26 N.Y., receive the 2005 Coca-Cola Salute to Excellence Former Secretary of State Colin Powell was the keynote Page 10 Scholarships. Carlton Curtis (center), vice president of speaker at the Association 2005 Restaurant, Hotel- Employees in a Washington, D.C., Caribou Coffee were industry affairs, Coca-Cola Foodservice, is chairman of Motel Show. Association Chairman Craig Miller, among the thousands of restaurant employees who par- the NRAEF fundraising committee. president/CEO, Ruth’s Chris Steak House, delivered ticipated in the Dine for America fundraiser. the introduction. Bottom: College students use the NRAEF ManageFirst Program curriculum to prepare for foodservice careers. 40