MSV President’s Award 2016

Congratulations to the MSV President Award Winners!

The MSV President’s Award of Excellence dinner was held in Ann Arbor, Mich. on Monday, January 25, 2016 at The Chop House in Ann Arbor, Michigan.  Congratulations to the team at Zia’s Italian restaurant in Toledo, Ohio for winning the MSV President’s Award of Excellence in the single-service (dinner only) restaurant category!   The award was accepted by Brandon Wolf, General Manager of Zia’s on behalf of the entire team at Zia’s.   The MSV President’s Award of Excellence in the full service (lunch and dinner) restaurant category was awarded to Blue Pointe Oyster Bar and Seafood Grill in Fort Myers, Fla., and was accepted by Xander Gudejko, General Manager of Blue Pointe.  The MSV Overall Coin Winner was awarded to John Nuckels from Blue Pointe.

Coach Lloyd Carr from the University of Michigan was the guest speaker at the evening’s award ceremony. Coach Carr shared inspirational stories of teamwork, commitment, and adhering to a standard of excellence. Coach Carr has previously been the guest speaker at the awards ceremony, and this was the first year that he did so in a room dedicated to him at The Chop House. Last year, the Napa dining room at The Chop House was renamed The Coach Carr dining room and now holds pictures, artwork and a wall mural of Coach Carr’s years spent as the University of Michigan head football coach from 1995-2007.


Mainstreet Ventures Inc. recognized the award winning restaurant employees, one from each full service MSV restaurant, during the company’s annual President’s Awards program held on January 19, 2015. Any restaurant employee can qualify as a Coin Winner, since every employee directly impacts the guest experience.

Each Coin Winner is a person that exemplifies the MSV standards of excellence, seeking to exceed expectations and deliver memorable dining experiences to guests. MSV restaurant Coin Winners are selected based upon their individual skill sets and overall contributions to their team while exhibiting a high level of skill, grace and professionalism, exemplifying the MSV standards of excellence. This program rewards employees found to be the best of the best in their respective MSV restaurant.  We offer a congratulations to the following Coin Winners:


JACOB DELAGANDARA, The Chop House, Grand Rapids


CORY FLASKAMP, The Real Seafood Company, Toledo


CALEB SOLIS, The Chop House, Ann Arbor

BILLY MIRACLE, The Real Seafood Company, Ann Arbor

CATHERINE WRIGHT, The Chop House, Charleston

ASHLEY CASDORPH, Tidewater Grill

CHRISTY BARKER, The Real Seafood Company, Naples

JOHN NUCKELS, Blue Pointe Oyster Bar & Seafood Grill


ALYSSA CULLER, Carson’s American Bistro


SHAWN NISSON, The Chop House, Annapolis



RYAN OLSEN, The Real Seafood Company, Bay City


MSV President’s Award

The President’s Award program is a result of MSV President, Michael C. Gibbons’ experience as the National Restaurant Association 2006 delegate to the Air Force Hennessy Award competition. This annual Air Force competition showcases the pride and cleanliness of the base kitchens. The MSV team took that format and created its own comprehensive evaluation program entitled, The President’s Award of Excellence.

The MSV Presidential Award of Excellence is awarded to the MSV restaurant that received the highest marks during a rigorous inspection series conducted by the MSV executive team from July 1st, 2015 to December 31st, 2015.  The inspection series is a culmination of over 960 hours of inspections by the MSV executive team comprised of corporate staff, district managers and general managers. The 2015 inspection team traveled over 5,400 miles across 5 states in 10 cities, evaluating each MSV restaurant within a documented code of standards and excellence.

Click here for Mike Gibbons’ diary on the the Hennessy travel experience.