DoorDash Revolution and James Beard Nominations

This edition of MRM’s Daily Bite features Restaurant Revolution Technologies, Inc. and DoorDash, Toast and B.GOOD, Fundbox, Juice It Up!, Healthy Fats Coalition, E la Carte, Inc., ezCater, ShiftPixy, World’s Best Cookie Dough and the James Beard Foundation.

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Revolution Teams with DoorDash

Restaurant Revolution Technologies, Inc. (Revolution) is partnering with DoorDash to help streamline online ordering for participating restaurants. The Order One software from Revolution is an off-premise omni-channel ordering platform that captures and submits all customer takeout and delivery orders placed by phone, website, mobile or chat. Order One integrates into multiple point of sale (POS) systems, meaning once the order is submitted, it is incorporated directly into the restaurant’s POS and operational system for optimal efficiency. Order One also captures all customer information and customer order history so that customers can easily re-order and restaurants can keep in touch with their customers.

Once an order is ready for delivery, the Order One platform notifies DoorDash’s innovative catering and fulfillment service, DoorDash Drive, through its API integration. A DoorDash Drive driver, called a “Dasher,” picks up the order from the restaurant and couriers it directly to the customer. From the customer’s perspective, the experience feels like the order was placed directly with the restaurant and delivered by the restaurant versus two third-party services.

Brad Duea

“For many restaurants, the delivery market is either untapped or a phenomenal growth area that comes with operational hurdles,” said Revolution CEO Brad Duea. “Current out-of-house delivery options require additional tablets and dedicated team members to accept delivery orders and re-enter them into the restaurant’s POS system. With our integration with Drive, our restaurant partners will be able to streamline the entire delivery process with Order One sending delivery orders direct to their POS without the need to transfer orders from tablets, resulting in an efficient and premium experience. Order One will also capture customer order history so customers can simply and easily reorder from any channel.”

Through Order One, customers can not only place their order via the restaurant’s website, they can also call in their delivery order and speak with a live agent. These agents are trained as brand ambassadors to be well-versed with the restaurant’s brand, know the menu inside and out, and provide quality customer service. With Revolution’s unified phone, mobile and online ordering platform and related services, such as data capture, live phone support and real-time order monitoring and issue resolution, no other company in the space provides a similar solution.

“DoorDash is thrilled to continue expanding our capabilities, enabling our merchants and customers to experience the most efficient delivery,” said Toby Espinosa, Head of Business Development at DoorDash. “The partnership with Revolution’s Order One will allow us to onboard new restaurants through the year and we look forward to what we can achieve together.”

Toast’s B.Good Partnership

Toast is teaming with B.GOOD for all 50+ B.GOOD North America locations.

“Data quality was the primary reason we started looking for a new POS system; our former provider didn’t offer the kind of data access needed to grow with our business,” said Austin Brinson, B.GOOD’s  vice president of analytics. “There were a lot of options in the market, but very few that were aligned with our focus on data and integrations. Toast was different. Toast allows us to take our reporting a couple levels deeper – transforming the data into actionable insights.”

B.GOOD was founded in 2003 in Boston by best friends Jon Olinto and Anthony Ackil who were on a mission to make great, wholesome food the way their family made for them growing up. B.GOOD was founded on the belief that food can be the roots that connect a community of people who grow, prepare and eat it.

“In our Toast Restaurant Technology in 2017 industry report, we found inexpensive solutions like white-label ordering apps create repeat visitors through loyalty integration, yet only 22 percent of restaurants offer this option,” said Aman Narang, president and co-founder of Toast. “This is clearly not the case with B.GOOD, which leverages the Toast API for loyalty to connect directly with customers, drive repeat business, and gain insights into consumer preferences. We’re proud to partner with a group like B.GOOD that is not only mission-driven, but data-driven too.”

Toast Restaurant POS offers advanced functionality to manage the day-to-day operations of the restaurant, including quick menu modifications, real-time enterprise reporting and labor management on an easy-to-use interface. The platform also features revenue-driving tools including physical and digital gift cards, loyalty programs and online ordering.

Fundbox Pay Launches

Fundbox launched Fundbox Pay, a new payment and credit solution servicing the $4.5 trillion small business-to-business (SMB2B) transactional market in the U.S.

Fundbox Pay provides a two-sided solution so that businesses no longer have to extend each other credit and wait on payments. With this product, buyers can make purchases with Fundbox Credit™ and sellers get paid right away less a processing fee. Moreover, buyers get 60 days with no interest on their purchases and can choose to extend their terms for a fee. Fundbox Pay builds on the company’s fundamentally unique approach to small business underwriting after five years of AI investments. Fundbox’s approach dismantles traditional credit barriers like FICO requirements and manual underwriting costs, finally empowering small businesses to break free from cash-flow gaps and seize growth opportunities.

“Fundbox Pay was designed to be the infrastructure for an already-existing economy that’s been sorely underserved,” said Prashant Fuloria, Chief Operations Officer at Fundbox. “Millions of small business provide free capital to other businesses on a daily basis. And yet no one has developed a credit and payment network that delivers the same radical convenience, flexibility, immediacy and overall value that consumer-facing SMBs have the benefit of using – until now. Our goal with Fundbox Pay is to become the point-of-sale platform for this SMB2B market and to make business transactions as simple as buying a cup of coffee.”

“Small businesses serving other businesses–from small to large–have wanted the option to have their own credit/payment solution for some time now. This is a massive market opportunity, and it’s surprising that no one has brought this sort of solution to market until now,” said Laurie McCabe, Cofounder & Partner, SMB Group. “With their new Pay network, Fundbox has a perfect opportunity to become the POS for SMB2B transactions by filling a need that  traditional or alternative lenders have yet to resolve.”

“The Fundbox Pay solution creates opportunity for businesses like ours,” said Lisa Fiore, Founder and CEO of LandscapeHub. “The Pay network allows us to provide more attractive terms to customers who don’t have immediate access to credit.”

Braun in at Juice It Up!

Juice It Up!, was acquired by SJB Brands, LLC. and appointed Chris Braun as company CEO. Purchased from longtime owner and former CEO, Frank Easterbrook, SJB Brands was formed as a partnership between California-based private investment firms, Dover Shores Capital, LLC, led by Braun, Britt Private Capital, LLC, and Jupiter Holdings, LLC.

Chris Braun

After over two decades of leadership at Juice It Up!, Easterbrook has passed the baton but remains committed to the brand as a franchisee. The partners of SJB Brands, LLC, possess over 30 years of experience in the franchise space while sharing a passion for healthy living and the vision of growth for Juice It Up!

“We are grateful for the incredible leadership and support that Frank Easterbrook provided to the Juice It Up! brand and franchisees for over 20 years,” said Braun. “We are excited to begin this journey and build upon the legacy that Frank, the management team and dedicated franchise partners have created, cementing Juice It Up! as a major player in the growing smoothie, raw juice, and bowl market.”

Juice It Up! currently has 100 locations open and in development across California, New Mexico, Oregon, Texas, and Florida. Under the new ownership, the brand will continue to enhance its core offerings of hand-crafted smoothies, fresh raw juices and superfruit bowls. In addition to focusing on product innovation and a customer-centric strategy, growth in prime markets while sourcing high quality site locations and franchisees are key initiatives.

Braun continued, “We’re going to continue to add value to an already established and beloved brand, as well as take a proactive role in the company’s growth. It is our principal objective to pursue initiatives that are designed around innovation, growing average store sales, and expanding our franchise base to continue to build on the success of the brand.”

National Healthy Fats Day

Under the auspices of the Healthy Fats Coalition and coinciding with the arrival of spring, March 21 will mark the first annual National Healthy Fats Day, a celebration of traditional healthy animal fats – pure lard, beef tallow, duck fat, goose fat and the like – that are now enjoying a resurgence within America’s food culture, in restaurants, fast food operations and home kitchens. 
National Healthy Fats Day is the brainchild of the HFC, a group of like-minded organizations, companies and individuals that have developed a new educational initiative dedicated to the proposition that healthy fats aren’t merely having a moment – they’re here to stay, as an essential part of the American diet.  Its mission is simple: affirm that animal fats deserve a central place in the American diet and in the popular imagination. 
For the HFC, National Healthy Fats Day is just the beginning.  The Coalition is also promoting National Beef Tallow Day, set for July 13 (and coinciding with National French Fry Day), and National Lard Day, December 8, one day ahead of National Pastry Day, Dec. 9.  The HFC’s message for each day: mark the occasion by tasting the difference yourself.
“Fat is the soul of flavor,” wrote Nina Teicholz in her groundbreaking book, Big Fat Surprise (Simon & Schuster, 2014).  “Food is tasteless and cooking nearly impossible without fat.  Fat is essential in the kitchen to produce crispness and to thicken sauces. It is crucial in conveying flavors.  It makes baked goods flaky, moist, and light. And fat has many other essential functions in cooking and baking.”
“We wholeheartedly agree with Nina — healthy animal fats are on trend for flavor, wellness and sustainability,” said Ernest Miller, Corporate Chef for Coast Packing Company, a founding member of the HFC. “Artificial trans fats are out, and minimally processed animal fats — for superior baking, frying and a host of other cooking applications – are making a comeback.  The color, texture and flavor that healthy animal fats impart make them a vastly superior alternative to heavily processed, industrially produced substitutes.  More and more consumers are seeking out food that is made with integrity and respect for culinary traditions.  Natural, healthy animal fats are a big part of authenticity in cooking.”

PrestoPrime at Applebee’s

E la Carte, Inc.,will deploy its latest-generation PrestoPrime EMV tabletop terminals, top photo, across Applebee’s restaurants in the U.S. A leader in technology innovation, Applebee’s first began providing the Presto tablets in 2014 and will be continuing to provide them for multiple years, in order to give casual-dining guests more control over their dining experiences, increase operational efficiencies and more accurately track guest feedback. With this latest deployment, Applebee’s will continue to exclusively offer the newest and most innovative guest tablet technology with the PrestoPrime EMV tablet.

PrestoPrime’s unique guest feedback capabilities enable nearly real-time data capture that helps restaurants improve the guest experience and drive operational efficiencies. The new terminal also supports all of the latest EMV and mobile payment technologies, including Apple Pay, Android Pay, Samsung Pay, Chip-and-PIN, Chip-and-Signature, PIN-Debit and mobile payments. It has best-in-class payment security with full end-to-end hardware encryption and PTS certified PIN capture.

“Applebee’s has been pioneering new digital experiences for years. With our next generation PrestoPrime tablets, the restaurants will be able to offer guests and operators the latest in tabletop entertainment, security, tablet functionality and data capture,” said Rajat Suri, Founder and CEO of E la Carte. “Restaurant brands will only succeed if they stay ahead of the rapidly evolving expectations of today’s tech-centric consumer, and our PrestoPrime tablets help them do that.”

Rand Joins ezCater

 Jim Rand, a longtime restaurant industry executive who built the catering business at Panera Bread and P.F. Chang’s, has joined ezCater as Catering Practice Leader. In this new role, Rand will apply his decades of experience in building and scaling catering operations to help ezCater’s partners grow their off-premises business.

With more than 40 years of restaurant experience, Rand focused much of his career on building successful off-premises operations. As Vice President of Catering at Panera Bread for nearly a decade, Rand built the company’s catering business and grew catering revenue from 2 percent to nearly 10 percent of individual store sales. Prior to this executive role, Rand developed more than two dozen Panera franchise locations where he created the successful catering model that he later introduced company-wide.

Earlier in his career, Rand held executive roles at Metromedia Restaurant Group, working with Bonanza and Ponderosa Steakhouses, and held various roles at Au Bon Pain. Most recently, Rand was Vice President of Off-Premises Dining at P.F. Chang’s China Bistro, where he built a catering program that doubled the channel’s sales growth in just 18 months.

“I love talking about catering and helping operators succeed, which is why ezCater is the perfect place for me. Catering has been an important piece of the organizations where I’ve worked in the past, and I’m so excited to join ezCater where it’s the only focus,” said Rand. “The industry is changing drastically and I believe ezCater is the new model for success. I’m eager to help ezCater’s restaurant partners seize the opportunity that catering represents for them.”

Off-premises dining has been a bright spot in a restaurant industry faced with flat or shrinking revenues. Business catering in particular has grown by nearly 40 percent in the past four years to become a $22 billion market, according to data from the foodservice research firm Technomic. As the only nationwide marketplace for business catering, ezCater has helped restaurants serve over 36 million businesspeople in every corner of the country and is in a unique position to help its partners quickly tap into this growing market.

“We’re thrilled to welcome Jim to our team,” said Victoria Brady, ezCater’s VP of Caterer Partnerships. “He brings unmatched industry experience to ezCater, plus he’s innately kind and helpful so he’s a natural fit. Adding Jim to the team will ensure that we provide the very best solutions to help our restaurant partners grow their catering businesses.”

ShiftPixy’s New Driver Management Layer

ShiftPixy  is introducing a highly disruptive proposition for the Company’s fast food and fast casual restaurant operator clients. The new driver management layer for operators in the ShiftPixy ecosystem will now allow ShiftPixy clients to use their own team members to self-deliver a brand intended customer experience. ShiftPixy has taken the compliance, management and insurance issues related to the support of a delivery option and created a turn key self-delivery opportunity. “This changes the game in a big way”, Scott W. Absher, ShiftPixy’s Co-Founder and CEO stated that “we listened to the stories our operator clients told us and saw we could leverage our ecosystem and the way we served them to make it simple for our clients to take on the growth opportunity that self-delivery represents for their business”.World’s Best Cookie Dough is now open at 164 Bleecker Street in New York City, and is the largest edible cookie dough and dessert shop in the US, housing incredibly smooth and sumptuous flavors, dough varieties and a year round service.

Scott Absher ShiftPixy’s Co-Founder and CEO stated that “Delivery is the fastest growing wave in the fast food and fast casual dominated by GrubHub, UberEats, DoorDash. They have created a wave we are calling the convenience economy. We see that none of the large fast food and fast casual brands could have predicted the delivery demand wave, but they should not have been surprised by the damage to their brand and their customer experience from surrendering their completed customer connection to a stranger”. One ShiftPixy client in Southern California who uses third-party delivery providers explained that “happy customers say nothing, but angry customers tell everyone, we don’t find out until it’s too late that there was a problem and then we have lost a customer.”

A Lot of Edible Dough

World’s Best Cookie Dough is now open at 164 Bleecker Street in New York City, and is the largest edible cookie dough and dessert shop in the U.S.

Crazy Freakshakes

 The online store menu features 20 flavors and 50 varieties.Cookie dough isn’t meant to be eaten raw, but World’s Best Cookie Dough sells only edible, vegetarian dough. The brand also offers other specialty desserts such as the ookie dough cheesecake, strawberry cheesecake, and Crazy Freakshakes.

At World’s Best Cookie Dough, one can buy cookie dough in multi-packs of four, six or twelve combo packs, with flavors available in 4oz, 6oz and 8oz sizes. All ingredients are made in the same facility with pasteurized eggs and heat treated flour, and may contain wheat, peanuts, nuts, milk and soy. 

JBF Nominees

The James Beard Foundation is proud to announce the nominees for the 2018 James Beard Foundation Awards. The nominees were announced today during a breakfast at Parc by Stephen Starr in Philadelphia, co-hosted by Clare Reichenbach, CEO of the James Beard Foundation; and Meryl Levitz, president and CEO of VISIT PHILADELPHIA®.

Levitz, along with James Beard Award winner Stephen Starr, represented Philadelphia at the event, speaking on behalf of the city and announcing nominees in several categories. Additionally, David Whitaker, president and CEO of Choose Chicago, made key remarks. James Beard Foundation executive vice president Mitchell Davis and Anne Quatrano, James Beard Award winner and chair of the restaurant and chef committee, announced several categories of nominees alongside Foundation CEO Reichenbach. The event was streamed live on Twitter. William Quinn, executive chef of Parc, prepared breakfast for the event guests, including Poached Eggs with Piperade and French Feta; Herb-Encrusted Cold-Poached Beef Filet with Watercress-Mint Salad and Horseradish Cream; and Hazelnut Financiers and Miniature Coffee Cakes.

Nominees were announced in nearly 60 categories of the Foundation’s various awards programs, including Restaurant and Chef, Restaurant Design, Who’s Who of Food and Beverage in America, and Media.

Winners of the 2018 James Beard Media Awards will be announced at an exclusive event honoring the nation’s top cookbook authors, culinary broadcast producers and hosts, and food journalists at Pier Sixty at Chelsea Piers in New York City on Friday, April 27. Winners of the remaining awards will be announced at the James Beard Awards Gala at the Lyric Opera of Chicago on Monday, May 7, 2018. During the event, which is open to the public, awards for the Restaurant and Chef and Restaurant Design categories will be handed out, along with special achievement awards Humanitarian of the Year, Lifetime Achievement, Design Icon, Who’s Who of Food and Beverage in America, and America’s Classics. A gala reception will immediately follow, featuring top chefs and beverage professionals from across the country.


2018 James Beard Foundation Awards Nominees

2018 James Beard Foundation Book Awards

For books published in English in 2017. Winners will be announced on April 27.

The winner of the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 27.



Homegrown: Cooking from My New England Roots

Matt Jennings

(Artisan Books)

The Lost Kitchen

Erin French

(Clarkson Potter)

The Sioux Chef’s Indigenous Kitchen

Sean Sherman with Beth Dooley

(University of Minnesota Press)


Baking and Desserts

BraveTart: Iconic American Desserts

Stella Parks

(W. W. Norton & Company)


Yotam Ottolenghi and Helen Goh

(Ten Speed Press)

The Sweet Spot: Dialing Back Sugar and Amping Up Flavor

Bill Yosses and Peter Kaminsky

(Pam Krauss Books)



3-Ingredient Cocktails

Robert Simonson

(Ten Speed Press)

Meehan’s Bartender Manual

Jim Meehan

(Ten Speed Press)

Mezcal: The History, Craft & Cocktails of the World’s Ultimate Artisanal Spirit

Emma Janzen

(Voyageur Press)



Christopher Kimball’s Milk Street: The New Home Cooking

Christopher Kimball

(Little, Brown and Company)

Dinner: Changing the Game

Melissa Clark

(Clarkson Potter)

Salt, Fat, Acid, Heat

Samin Nosrat

(Simon and Schuster)


Health and Special Diets

The Beauty Chef

Carla Oates

(Hardie Grant Books)

Deepa’s Secrets

Deepa Thomas


Eat Right

Nick Barnard

(Kyle Books)




Gonzalo Guzman and Stacy Adimando

(Ten Speed Press)


Anya von Bremzen and Megan Fawn Schlow



The Palestinian Table

Reem Kassis




Cook Beautiful

Johnny Miller



Simple Fare: Spring and Summer

Karen Mordechai



Peden + Munk

(Ten Speed Press)


Reference, History, and Scholarship


Peter Liem

(Ten Speed Press)

The Culinarians: Lives and Careers from the First Age of American Fine Dining

David S. Shields

(University of Chicago Press)

Peppers of the Americas

Maricel E. Presilla

Lorena Jones Books


Restaurant and Professional

Modernist Bread

Nathan Myhrvold and Francisco Migoya

(The Cooking Lab)

On Vegetables: Modern Recipes for the Home Kitchen

Jeremy Fox and Noah Galuten


State Bird Provisions

Stuart Brioza and Nicole Krasinski

(Ten Speed Press)


Single Subject

Mastering Stocks and Broths

Rachael S. Mamane

(Chelsea Green Publishing)


Offal Good

Chris Cosentino

(Clarkson Potter)

The Pho Cookbook

Andrea Nguyen

(Ten Speed Press)


Vegetable-Focused Cooking

The Book of Greens

Jenn Louis

(Ten Speed Press)

In My Kitchen

Deborah Madison

(Ten Speed Press)

Six Seasons: A New Way with Vegetables

Joshua McFadden with Martha Holmberg

(Artisan Books)



The Cooking Gene

Michael W. Twitty



The Taste of Empire: How Britain’s Quest for Food Shaped the Modern World

Lizzie Collingham

(Basic Books)

Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life

Emily Kaiser Thelin

(Grand Central Life & Style)



2018 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2017. Winners will be announced on April 27, 2018.



Director: Matthew Salleh

Producers: Daniel Joyce and Rose Tucker

Airs on: Netflix

Blind Sushi

Director: Eric Heimbold

Producers: Eric Heimbold and Laura Heimbold

Appeared at: Multiple film festivals in 2017

Jeremiah Tower: The Last Magnificent

Director: Lydia Tenaglia

Producers: Anthony Bourdain, Christopher Collins, and Joe Caterini

Airs on: CNN, Netflix, and iTunes


Outstanding Personality/Host

Pati Jinich

Pati’s Mexican Table

Airs on: WETA Washington; Distributed Nationally by American Public Television

Ina Garten

Barefoot Contessa: Cook Like a Pro

Airs on: Food Network

Vivian Howard

A Chef’s Life

Airs on: PBS



The Sporkful

Host: Dan Pashman

Producers: Dan Pashman, Anne Noyes Saini, and Dan Charles

Airs on: Stitcher, iTunes

Why We Eat What We Eat Episode 2: I Eat Everything, Except…

Host: Cathy Erway

Producers: Wendy Dorr, Frances Harlow, and Abbie Ruzicka

Airs on:, Gimlet Media, and Apple Podcasts

Your Last Meal (with Rachel Belle)

Host: Rachel Belle

Producers: Aaron Mason and Rachel Belle

Airs on: iTunes, Stitcher, and


Radio Show/Audio Webcast

The Food Chain

Host: Emily Thomas

Producers: Emily Thomas and Simon Tulett

Airs on: BBC World Service

The Legacy of the Mississippi Delta Chinese

Host: Melissa Block

Producer: Elissa Nadworny

Airs on: NPR

The Splendid Table: Every Bite is Precious, Buddhist Cooking in Japan

Host: Abigail Leonard

Producer: Abigail Leonard

Airs on: NPR


Special (on TV or Web)

CBS Sunday Morning – The Food Issue: Eat, Drink, and Be Merry

Host: Jane Pauley

Producers: Rand Morrison, Amy Rosner, and Amol Mhatre

Airs on: CBS

Family Meal: NYC

Producers: Alice Xue Yu, Lilit Marcus, and Molly Shiels

Airs on: CNN

Lidia Celebrates America: Homegrown Heroes

Host: Lidia Bastianich

Producer: Laurie Donnelly

Airs on: PBS


Television Program, in Studio or Fixed Location

Barefoot Contessa: Cook Like a Pro

Host: Ina Garten

Producers: Rachel Purnell, Olivia Ball, and Bridget Lumley

Airs on: Food Network

The Bobby and Damaris Show

Hosts: Bobby Flay and Damaris Phillips

Producers: Bobby Flay, Kim Martin, and Kirsty Nordal

Airs on: Food Network

The Latin Kitchen

Hosts: Luis Valenzuela, Juan Pablo Gonzalez, and Luis “Tigretón” Leon

Producer: Chris Knight

Airs on: Gusto


Television Program, on Location

Chef’s Table: Jeong Kwan

Producers: David Gelb, Brian McGinn, and Andrew Fried

Airs on: Netflix

The Food Flirts with the Brass Sisters

Hosts: Marilyn Brass and Sheila Brass

Producers: Bruce Seidel and Denise Swidey

Airs on: PBS

The Migrant Kitchen

Producers: Juan Devis, Antonio Diaz, and Stef Ferrari

Airs on: KCET and Link TV


Television Segment

ABC 7 News – The Hungry Hound

Host: Steve Dolinsky

Producer: Steve Dolinsky

Airs on: ABC 7 Chicago and

PBS NewsHour

Reporters: Allison Aubrey and Paul Solman

Producer: Mary Beth Durkin

Airs on: PBS


Host: David Schechter

Producer: Chance Horner

Airs on: WFAA-TV Dallas and stations owned by TEGNA Media


Video Webcast, Fixed Location and/or Instructional

Andrew in the Kitchen

Host: Andrew Zimmern

Producers: Patrick Weiland and Andrew Zimmern

Airs on:

The Breath of a Wok

Host: Grace Young

Producer: Grace Young

Airs on: and YouTube

Panna Cooking: Black Bean-Glazed Salmon with Ginger Cabbage

Host: Vivian Howard

Producers: Amy Currie and Stephanie Roush

Airs on:


Video Webcast, on Location

Food Grails

Host: Miss Info

Director: Justin Bolois

Producer: Justin Bolois

Airs on: First We Feast YouTube Channel

From the Wild – Season 3

Director: Kevin Kossowan

Producer: Kevin Kossowan

Airs on: Vimeo On Demand

Working 24 Hours at…

Host: Andrew Knowlton

Director: Vincent Cross

Producer: Matt Duckor

Airs on: YouTube and Bon Appétit Video


Visual and Technical Excellence


Director: Matthew Salleh

Photographer: Matthew Salleh

Editors: Matthew Salleh and Rose Tucker

Airs on: Netflix

The Birth of Bread

Director, Photographer, Editor: Matthew Pendergast

Airs on: Vimeo

Food Talkies

Director, Photographer, Editor: Andrew Gooi

Airs on:



2018 James Beard Foundation Journalism Awards

For articles published in English in 2017. Winners will be announced on April 27, 2018.

Publication of the Year will be decided by the members of the James Beard Awards Journalism Committee and will be announced at the awards ceremony.



“The Eton Mess Is Beautiful, Chaotic, British”; “Hot Night, Cold Soup”; and “Bread Soup from the Lost Years”

Scott Hocker


Missed Cues: “Get Help”; “Distilled Identity”; and “Destination, Small Town”

Osayi Endolyn


What She’s Having: “Nostalgia in a Bowl”; “I Was a Chick-fil-A Virgin”; and “A Time Capsule, with Chicken Pot Pies”

Devra First

The Boston Globe


Dining and Travel

“The Eating Season”

Tyler Kord

Bon Appétit

“Off the Eaten Path: The Best Anti-Restaurants in America”

The Editors of GQ



“In Pursuit of Perfect Hummus”

J.M. Hirsch

Christopher Kimball’s Milk Street Magazine


Feature Reporting

“A Day in the Life of a Food Vendor”

Tejal Rao

The New York Times


Tom Sietsema

The Washington Post

“The NBA’s Secret Addiction”

Baxter Holmes

ESPN The Magazine


Food and Health

“Egg Mogul Jack DeCoster Sickened 56,000 People. He’ll Spend Just Three Months in Prison”

Joe Fassler

The New Food Economy

“The Great Nutrient Collapse”

Helena Bottemiller Evich


“What Healthy Means Now”

Hunter Lewis

Cooking Light


Food Section

New York Magazine

Robin Raisfeld and Rob Patronite


Roads & Kingdoms

Nathan Thornburgh, Matt Goulding, Cara Parks, and the Roads & Kingdoms Team

San Francisco Chronicle

Paolo Lucchesi and the San Francisco Chronicle Food and Wine Team


“Chili at the Fifty”

Matt Diffee

Texas Monthly

“Four Million Pots”

Leslie Pariseau


“The Teenage Whaler’s Tale”

Julia O’Malley

High Country News


Home Cooking

“Lost Pies of the South”

Nancie McDermott

Southern Living

“Nuts About Nuts”

Molly McDonough

Culture: The Word on Cheese

“Thanksgiving Lessons”

Adam Rapoport and the Bon Appétit Editorial Team

Bon Appétit



“Pumpkin Spice Life”

Maura Judkis

The Washington Post

“Trixie Mattel Makes a PB&J (and More Importantly, a Cocktail)”

GQ Video


“Worst Shift Ever: No Experience Necessary”

Blake Smith and Derek Salvatore

ChefsFeed on Facebook


Innovative Storytelling

“America’s Most Authentic Dive Bars”

Tim Carman, Fritz Hahn, and Shelly Tan

The Washington Post

“Going Viral”

Vince Dixon, Ellie Kirn, Brittany Holloway-Brown, and Ian Stroud


“The New Essentials of French Cooking”

Melissa Clark, Emily Weinstein, Barbara deWilde, and Alexandra Eaton

The New York Times


Investigative Reporting

“John Besh Restaurants Fostered Culture of Sexual Harassment, 25 Women Say”

Brett Anderson | The Times-Picayune

“Ken Friedman, Power Restaurateur, is Accused of Sexual Harassment”

Julia Moskin and Kim Severson

The New York Times

“ ‘The Only Good Muslim’ ” and “Compromised”

Ted Genoways

The New Republic


Local Impact

“Farm to Chapel”; “They Ditched Vienna Sausages for Porterhouse Steaks and Lobster at West Grove Cookout”; and “How a Secular Jewish Baker Became Miami’s Kosher King”

Carlos Frías

Miami Herald

“What Do Lakewood Residents Think of Their Neighborhood’s Newest High-End Restaurant?”; “ ‘La Comida’ Makes for a Big Family Meal at Mothers & Sons”; and “The Restaurant Industry Depends on Immigrants. What Happens If We Lose Them?”

Victoria Bouloubasis

Indy Week

“You’re Invited to the Spirited Brunch”; “Meet the Kitchen Cabinet”; and “Get It in Writing: Restaurant Industry Grapples with Sexual Harassment”

Hanna Raskin

The Post and Courier (Charleston, S.C.)


Personal Essay

“Dear Women: Own Your Stories”

Lisa Donovan

“The Meth Lunches: The Care and Feeding of a Drug Addict”

Kim Foster

Nevada Public Radio’s Desert Companion Magazine

“Strip Clubs, Salvation and Sonic Drive-In”

Tiffany Langston

Tiffany Tastes




Patrick Radden Keefe

The New Yorker

“She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared.”

Mayukh Sen


“The Untold Story of the Lady from Louisville and the Bubbe Who Wasn’t There”

Rebecca Flint Marx



Wine, Spirits, and Other Beverages

“Drink Seltzer, Live Forever”

Liam Baranauskas


“The Pu-Erh Broker”

Max Falkowitz


“A Short History of My Long Drinking Life”

Andrew Knowlton

Bon Appétit


Craig Claiborne Distinguished Restaurant Review Award

“Bar Normandy”; “Pawpaw”; and “Rappahannock Oyster Bar”

Hanna Raskin

The Post and Courier (Charleston, SC)

Counter Intelligence: “The World’s Best Restaurant Opens a Pop-Up in Mexico”; “At Vespertine, Jonathan Gold Makes Contact with Otherworldly Cooking”; “Jonathan Gold Finds Delight in the Secretive Santa Monica Restaurant Dialogue”

Jonathan Gold

Los Angeles Times

“The Radical Sandwich Kings of New Orleans”; “America’s Next Great Southern Restaurant Is in the Pacific Northwest”; “At Santa Monica’s Dialogue, Seasonality Meets Surrealism”

Bill Addison



MFK Fisher Distinguished Writing Award

“After Oranges: Following John McPhee to Florida”

Wyatt Williams

Oxford American

“Christ in the Garden of Endless Breadsticks”

Helen Rosner


“Who Owns Uncle Ben?”

Shane Mitchell

The Bitter Southerner


2018 James Beard Foundation Outstanding Restaurant Design Awards

For the best restaurant design or renovation in North America since January 1, 2015. Winners will be announced on May 7, 2018.

75 Seats and Under

Firms: FÖDA Studio, Studio MAI, and Michael Hsu Office of Architecture

Designers: Jett Butler, Tom Ahn, Dale Wallain, and Milo Garcia

Project: Otoko, Austin


Firm: The MP Shift

Designers: Amy Morris, Anna Polonsky, and Julie Nerenberg

Project: De Maria, NYC


Firm: Rockwell Group

Designers: David Rockwell, Greg Keffer, and the Rockwell Group Design Team

Project: Daily Provisions, NYC


76 Seats and Over

Firm: ABC Carpet & Home

Designers: Paulette Cole, Amy Ilias, Maya Nakano, and the ABC Home Creative Team

Project: abcV, NYC

Firms: Aidlin Darling Design with a l m project

Designers: Joshua Aidlin, David Darling, Adam Rouse, and Andrea Lenardin Madden

Project: In Situ, San Francisco

Firms: FÖDA Studio and Shears Adkins Rockmore

Designers: Jett Butler, Stephanie Leung, Katie Cavallo, and Chip Chambers

Project: The Preacher’s Son, Bentonville, AR


Design Icon

The American Restaurant

Kansas City, Missouri


2018 James Beard Foundation Restaurant and Chef Awards

Winners will be announced on May 7, 2018

Best New Restaurant

A restaurant opened in the calendar year before the award will be given that already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.


The Charter Oak, St. Helena, CA

Empellón Midtown, NYC

Felix Trattoria, Venice, CA

JuneBaby, Seattle

Kismet, Los Angeles

Outstanding Baker (Presented by Taylor Precision Products)

A chef or baker who prepares breads, pastries, or desserts in a retail bakery, and who serves as a national standard-bearer of excellence. Must have been a baker or pastry chef for at least five years.


Dianna Daoheung, Black Seed Bagels, NYC

Zachary Golper, Bien Cuit, Brooklyn, NY

Maura Kilpatrick, Sofra Bakery and Café, Cambridge, MA

Belinda Leong and Michel Suas, B. Patisserie, San Francisco

Alison Pray, Standard Baking Co., Portland, ME

Greg Wade, Publican Quality Bread, Chicago


Outstanding Bar Program (Presented by Woodford Reserve Bourbon)

A restaurant or bar that demonstrates excellence in cocktail, spirits, and/or beer service.

Anvil Bar & Refuge, Houston

Bar Agricole, San Francisco

Clyde Common, Portland, OR

Cure, New Orleans

Kimball House, Decatur, GA

Trick Dog, San Francisco


Outstanding Chef (Presented by All-Clad Metalcrafters)

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Eligible candidates must have been working as a chef for the past five years.


Ashley Christensen, Poole’s Diner, Raleigh, NC

Gabrielle Hamilton, Prune, NYC

David Kinch, Manresa, Los Gatos, CA

Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Donald Link, Herbsaint, New Orleans


Outstanding Pastry Chef (Presented by Lavazza)

A chef or baker who prepares desserts, pastries, or breads in a restaurant, and who serves as a national standard bearer of excellence.  Must have been a pastry chef or baker for the past five years.


Kelly Fields, Willa Jean, New Orleans

Meg Galus, Boka, Chicago

Margarita Manzke, République, Los Angeles

Dolester Miles, Highlands Bar & Grill, Birmingham, AL

Diane Yang, Spoon and Stable, Minneapolis


Outstanding Restaurant (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A restaurant in the United States that serves as a national standard bearer of consistent quality and excellence in food, atmosphere, and service. Eligible restaurants must have been in operation 10 or more consecutive years.


Balthazar, NYC

Canlis, Seattle

Frasca Food and Wine, Boulder, CO

Highlands Bar & Grill, Birmingham, AL

Quince, San Francisco


Outstanding Restaurateur

A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past five years.


Kevin Boehm and Rob Katz, Boka Restaurant Group, Chicago (Boka, GT Fish & Oyster, Girl & the Goat, and others)

JoAnn Clevenger, Upperline, New Orleans

Ken Oringer, Boston (Uni, Little Donkey, Toro, and others)

Caroline Styne, The Lucques Group, Los Angeles (Lucques, a.o.c., Tavern, and others)

Ellen Yin, High Street Hospitality Group, Philadelphia (Fork, High Street on Market, High Street on Hudson, and others)


Outstanding Service

A restaurant in operation five or more years that demonstrates high standards of hospitality and service.

Boka, Chicago

Saison, San Francisco

Zahav, Philadelphia

Zingerman’s Delicatessen, Ann Arbor, MI

Zuni Café, San Francisco


Outstanding Wine Program (Presented by Robert Mondavi Winery)

A restaurant in operation five or more years that serves as a standard bearer for excellence in wine service through a well-presented wine list, knowledgeable staff, and efforts to educate customers about wine.


a.o.c., Los Angeles

Bacchanal, New Orleans

Benu, San Francisco

FIG, Charleston, SC

The Little Nell, Aspen, CO


Outstanding Wine, Spirits, or Beer Professional

A beer, wine, or spirits professional who has made a significant national impact on the restaurant industry.


Cathy Corison, Corison Winery, St. Helena, CA

Diane Flynt, Foggy Ridge Cider, Dugspur, VA

Miljenko Grgich, Grgich Hills Estate, Rutherford, CA

Steve Matthiasson, Matthiasson Wines, Napa, CA

Lance Winters, St. George Spirits, Alameda, CA


Rising Star Chef of the Year (Presented by S.Pellegrino® Sparkling Natural Mineral Water)

A chef age 30 or younger who displays an impressive talent and who is likely to make a significant impact on the industry in years to come.


Camille Cogswell, Zahav, Philadelphia

Clare de Boer, King, NYC

Sarah Rinkavage, Marisol, Chicago

Miles Thompson, Michael’s, Santa Monica, CA

Kevin Tien, Himitsu, Washington, D.C.


Best Chefs

Chefs who have set new or consistent standards of excellence in their respective regions. Eligible candidates may be from any kind of dining establishment and must have been working as a chef for at least five years with the three most recent years spent in the region.


Best Chef: Great Lakes (IL, IN, MI, OH)

Andrew Brochu, Roister, Chicago

Abraham Conlon, Fat Rice, Chicago

Beverly Kim and Johnny Clark, Parachute, Chicago

David Posey and Anna Posey, Elske, Chicago

Lee Wolen, Boka, Chicago


Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein, Centrolina, Washington, D.C.

Tom Cunanan, Bad Saint, Washington, D.C.

Rich Landau, Vedge, Philadelphia

Jeremiah Langhorne, The Dabney, Washington, D.C.

Cindy Wolf, Charleston, Baltimore


Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Karen Bell, Bavette La Boucherie, Milwaukee

Steven Brown, Tilia, Minneapolis

Justin Carlisle, Ardent, Milwaukee

Gavin Kaysen, Spoon and Stable, Minneapolis

Ann Kim, Young Joni, Minneapolis


Best Chef: New York City (Five Boroughs)

Amanda Cohen, Dirt Candy

Ignacio Mattos, Estela

Missy Robbins, Lilia, Brooklyn, NY

Alex Stupak, Empellón Midtown

Jody Williams, Buvette Gastrothèque


Best Chef: Northeast (CT, MA, ME, MH, NY STATE, RI, VT)

Karen Akunowicz, Myers + Chang, Boston

Tiffani Faison, Tiger Mama, Boston

Tony Messina, Uni, Boston

Cassie Piuma, Sarma, Somerville, MA

Benjamin Sukle, Oberlin, Providence


Best Chef: Northwest (AK, ID, MT, OR, WA, WY)

Edouardo Jordan, Salare, Seattle

Katy Millard, Coquine, Portland, OR

Bonnie Morales, Kachka, Portland, OR

Justin Woodward, Castagna, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle


Best Chef: South (AL, AR, FL, LA, MS, PR)

Vishwesh Bhatt, Snackbar, Oxford, MS

Nina Compton, Compère Lapin, New Orleans

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Brad Kilgore, Alter, Miami

Slade Rushing, Brennan’s, New Orleans


Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Mashama Bailey, The Grey, Savannah, GA

Katie Button, Nightbell, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Rodney Scott, Rodney Scott’s BBQ, Charleston, SC

Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis


Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Michael Fojtasek, Olamaie, Austin

Bryce Gilmore, Barley Swine, Austin

Steve McHugh, Cured, San Antonio

Martín Rios, Restaurant Martín, Santa Fe

Alex Seidel, Mercantile Dining & Provision, Denver


Best Chef: West (CA, HI, NV)

Michael Cimarusti, Providence, Los Angeles

Dominique Crenn, Atelier Crenn, San Francisco

Jeremy Fox, Rustic Canyon, Santa Monica, CA

Jessica Koslow, Sqirl, Los Angeles

Travis Lett, Gjelina, Venice, CA


2018 James Beard Foundation Who’s Who of Food & Beverage in America Inductees

These recipients and the following honorees will accept their awards at the James Beard Awards Gala on May 7 at the Lyric Opera of Chicago.

Jody Adams

Chef/Owner, TRADE, Porto, and Saloniki


Lally Brennan and Ti Adelaide Martin

Co-Proprietors, Commander’s Palace

New Orleans

Allison Hooper

Co-Founder/Owner, Vermont Creamery

Websterville, VT

Daniel Johnnes

Wine Director, The Dinex Group

New York City, NY


2018 James Beard Foundation America’s Classics

Sun Wah

Chicago, IL

Owners: Kelly Cheng, Laura Cheng and Michael Cheng

Galleria Umberto

Boston, MA

Owners: Paul Deuterio and Ralph Deuterio


Los Hernandez

Union Gap, WA

Owner: Felipe Hernandez

El Guero Canelo

Tucson, AZ

Owner: Daniel Contreras

Dong Phuong Bakery

New Orleans, LA

Owner: Linh Tran Garza


2018 James Beard Foundation Humanitarian of the Year

José Andrés

Multiple James Beard Award–Winning Chef; Owner, ThinkFoodGroup; Founder, World Central Kitchen


2018 James Beard Foundation Lifetime Achievement Award

Paula Wolfert

Multiple James Beard Award–Winning Author