Annually since 1988 the editors of Restaurants & Institutions have selected an individual (or, as in 1989, a team) as Executive of the Year. This is a person judged by editors to have made significant industry contributions or to have achieved notable business results during the preceding year.

There are no set criteria for determining a recipient. The editors evaluate achievements in sales performance, menu innovation, organizational management, community involvement, system expansion, marketing strategies and brand building. The man or woman chosen in any given year will have had notable accomplishments in one or several of these or other disciplines.

These individuals are past Executive of the Year honorees: