Articles
September 18, 2025
Foundation taps 2025 Restaurants Advance Leadership Award winners
Four operators honored for leadership, creating opportunities for others.
Pictured, from left, are Foundation Chair Carrie Leishman, RALA winners Kim Morrison, Gregory Hamer Sr., John Michel, and Jamie McDonald, with Association President & CEO Michelle Korsmo.
The National Restaurant Association Educational Foundation recognized four industry standouts at its Restaurants Advance Leadership Awards gala in Washington, D.C.
The event, held Sept. 16., honored Kim Morrison co-founder of the coffee café BeanZ & Co.; John E. Michel, co-founder of Soulcial Kitchen; Jamie McDonald, owner of the 16-unit Bear’s Smokehouse BBQ chain; and Gregory J. Hamer Sr., CEO of B&G Food Enterprises; for demonstrating exceptional leadership, innovation, and a commitment to creating meaningful opportunities and supporting their communities inside and outside the restaurant industry.
“Each one of this year's recipients has shown us that leadership is inclusive, personal, and persistent,” said Michelle Korsmo, President & CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation. “They’ve demonstrated what it means to lead with purpose, to use the tools of our industry—hospitality, training, and mentorship—as instruments of change. Our industry represents opportunity, innovation, and heart, and these individuals show that when we invest in people, we invest in stronger communities, a stronger economy, and a stronger future for all of us.”
“Our mission has been to create a world where everyone belongs, to transform lives, and inspire our industry,” she said. “For seven years, BeanZ & Co. has been the beacon of inclusion in Connecticut, hiring adults with and without intellectual and developmental disabilities. Today, we proudly employ 10 incredible adults with IDD, each bringing unique talents, passion, and heart to our cafe. And through our partnerships with local organizations, we’re creating meaningful and purposeful jobs that empower our team and strengthen our community. Hiring inclusively isn't just good for people, it's good for business. Let's keep pushing for a future where everyone has a seat at the table.”
John E. Michel, co-founder of Soulcial Kitchen food truck parks, received this year’s Community Champion Award for mobilizing 32 small businesses to deliver more than 57,000 meals over 45 days during a tornado crisis in St. Louis.
“To the men and women of Soulcial Kitchen, those magnificent food truck operators who I love with all my heart, every one of them represents a new opportunity for someone, and to change lives,” he said. “In four years, we've been able to do what I call dignity on demand—deliver almost 400,000 free meals to the most at-risk communities. Let’s all resolve to continue to let our light shine bright enough to inspire and endure.”
Bear's Smokehouse BBQ’s Jamie McDonald, a former competitive eater, received the My Journey Award for overcoming his own personal challenges to create a business model that offers second chances and employment opportunities to those with justice system involvement.
“When we started 13 years ago, one of our founding principles was to give people a second chance, to give them an opportunity to better themselves,” he said. “I see what we do as the way to do things—treat people with respect and dignity—whether it's people getting out of corrections facilities or seeking disaster relief. I also do a lot of work with World Central Kitchen, and for me, it's all about using Bear’s to do good, to help others. That's what drives me and my team every day. Without them, none of it would be possible. It's a team effort all around.”
Gregory J. Hamer, this year’s Ambassador of Hospitality, was recognized for his decades of civic and industry leadership. As a past president of the Louisiana Restaurant Association, longtime supporter of ProStart, various Foundation programs, and champion of scholarships and apprenticeships, his philanthropic efforts have raised millions of dollars for various training and education programs as well as charitable initiatives.
“This award means a great deal to me, as it does to everyone in our industry who strives every day to deliver exceptional service,” he said. “It is my wish that we all strive to show more kindness to others—family, friends, customers, and employees. Kindness truly is hospitality, and I pray it never goes out of style.”
Learn more about the winners of this year’s Restaurants Advance Leadership Awards
The event, held Sept. 16., honored Kim Morrison co-founder of the coffee café BeanZ & Co.; John E. Michel, co-founder of Soulcial Kitchen; Jamie McDonald, owner of the 16-unit Bear’s Smokehouse BBQ chain; and Gregory J. Hamer Sr., CEO of B&G Food Enterprises; for demonstrating exceptional leadership, innovation, and a commitment to creating meaningful opportunities and supporting their communities inside and outside the restaurant industry.
Investing in a stronger future
Morrison was the recipient of the Inclusion Innovator Award, while Michel received the Community Champion Award, and McDonald the My Journey Award. Hamer was named this year’s Thad and Alice Eure Ambassador of Hospitality. The awards were sponsored by the Multicultural Foodservice & Hospitality Alliance, American Express, PepsiCo, and Ecolab.“Each one of this year's recipients has shown us that leadership is inclusive, personal, and persistent,” said Michelle Korsmo, President & CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation. “They’ve demonstrated what it means to lead with purpose, to use the tools of our industry—hospitality, training, and mentorship—as instruments of change. Our industry represents opportunity, innovation, and heart, and these individuals show that when we invest in people, we invest in stronger communities, a stronger economy, and a stronger future for all of us.”
A look at this year’s winners
Kim Morrison was honored for creating employment opportunities for individuals with intellectual and developmental disabilities. Since 2018, she has employed more than 65 individuals, 30 of them adults with intellectual and developmental disabilities, and launched All Work Connecticut, a statewide initiative promoting inclusive employment that has led to 89 confirmed hires and inspired other companies to build opportunity and advancement for people of all backgrounds.“Our mission has been to create a world where everyone belongs, to transform lives, and inspire our industry,” she said. “For seven years, BeanZ & Co. has been the beacon of inclusion in Connecticut, hiring adults with and without intellectual and developmental disabilities. Today, we proudly employ 10 incredible adults with IDD, each bringing unique talents, passion, and heart to our cafe. And through our partnerships with local organizations, we’re creating meaningful and purposeful jobs that empower our team and strengthen our community. Hiring inclusively isn't just good for people, it's good for business. Let's keep pushing for a future where everyone has a seat at the table.”
John E. Michel, co-founder of Soulcial Kitchen food truck parks, received this year’s Community Champion Award for mobilizing 32 small businesses to deliver more than 57,000 meals over 45 days during a tornado crisis in St. Louis.
“To the men and women of Soulcial Kitchen, those magnificent food truck operators who I love with all my heart, every one of them represents a new opportunity for someone, and to change lives,” he said. “In four years, we've been able to do what I call dignity on demand—deliver almost 400,000 free meals to the most at-risk communities. Let’s all resolve to continue to let our light shine bright enough to inspire and endure.”
Bear's Smokehouse BBQ’s Jamie McDonald, a former competitive eater, received the My Journey Award for overcoming his own personal challenges to create a business model that offers second chances and employment opportunities to those with justice system involvement.
“When we started 13 years ago, one of our founding principles was to give people a second chance, to give them an opportunity to better themselves,” he said. “I see what we do as the way to do things—treat people with respect and dignity—whether it's people getting out of corrections facilities or seeking disaster relief. I also do a lot of work with World Central Kitchen, and for me, it's all about using Bear’s to do good, to help others. That's what drives me and my team every day. Without them, none of it would be possible. It's a team effort all around.”
Gregory J. Hamer, this year’s Ambassador of Hospitality, was recognized for his decades of civic and industry leadership. As a past president of the Louisiana Restaurant Association, longtime supporter of ProStart, various Foundation programs, and champion of scholarships and apprenticeships, his philanthropic efforts have raised millions of dollars for various training and education programs as well as charitable initiatives.
“This award means a great deal to me, as it does to everyone in our industry who strives every day to deliver exceptional service,” he said. “It is my wish that we all strive to show more kindness to others—family, friends, customers, and employees. Kindness truly is hospitality, and I pray it never goes out of style.”
Learn more about the winners of this year’s Restaurants Advance Leadership Awards
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