Their brand values and passion for flavorful food, community service and public safety has been at the center of their business operations. Through the establishment of their nonprofit organization, Firehouse Subs Public Safety Foundation, they fulfill their promise of making a positive impact in the community.

Restaurateur of the Year Award: Large/Corporate – Waffle House Headquartered in Norcross, GA, Waffle House operates over 1,500 restaurants. As a brand that brings people together through their unbeatable combination of good food and outstanding service since 1955, Waffle House is a beloved icon of the South.

Aside from their hospitable nature, The Waffle House Community Involvement program positively influences their local communities by developing partnerships, inspiring philanthropy and promoting goodwill both inside and outside the company. This initiative to improve their community is embraced by everyone on the job ladder, from entry-level positions to corporate roles.

ProStart Student of the Year – King-La’Keit Randall, Westover High School
Following in his father’s footsteps, King-La’Keit Randall is embracing what it means to be part of the culinary scene. Randall played a role on the Westover High School ProStart Culinary Program team which placed 2nd in the state invitational. Aside from participating in the ProStart Program, King-La’Keit also works at a restaurant and is part of the dual-enrollment program. These activities are preparing him for his bright future in the culinary industry.
He has been accepted to the Art Institute of Atlanta where he will take the skills acquired in the ProStart program and use them to fortify the restaurant industry in Georgia. King-La’Keit embodies the drive and sacrifice it takes in order to succeed.

Restaurant Employee of the Year – Valita Drayton, The Krystal Company
Valita Drayton truly represents the meaning of the American Dream. A native of Barbados, Valita has been a shift leader with The Krystal Company since 2002. She is responsible for overall store management, supervising team members, maintaining the restaurant image and sometimes acting as the manager on duty. Her success in this role is due in part to her vast experience acquired throughout 17 years of being in the hospitality industry.
Every time she wears the Krystal uniform, she demands excellent customer service despite daily challenges and the ever-changing nature of restaurants. As a leader for her team, her constant learning allows her to improve the quality of service Krystal delivers and embraces the opportunity to mold the next generation of hospitality employees.

She is a veteran in this industry, and finds it rewarding to watch those employees take the skills they learned and use them to grow into successful and dedicated members of the restaurant industry.

Manager of the Year – Yvette Pearson, The Public Kitchen and Bar With over 30 years of experience in the hospitality industry, Yvette Pearson brings her diverse skill set to the hospitality industry with eagerness to learn from others while encouraging others to do the same. Yvette strives to display a strong work ethic and a willingness to mentor her employees. When she began her career in the hospitality industry as a teenager, she saw a chance to acquire valuable life skills and quickly move up the ladder.

As a manager, she is responsible for overseeing daily operations and that the restaurant positively represents Savannah, its commitment to the local farm to table movement, and making sure that guests feel welcome and important. Her team is a family which fosters camaraderie and a dedication to making sure every guest leaves full and happy.