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  • Includes Credits

    Kevin Hochman serves as CEO and president of Brinker International, one of the world’s leading casual dining companies and home of Chili’s Grill & Bar and Maggiano’s Little Italy. He is also president of Chili’s and a member of Brinker’s Board of Directors. As CEO, he leads more than 60,000 team members who strive to make millions of guests feel special every week. Hochman is responsible for driving Brinker’s growth strategy, ensuring the company’s core values and culture are embedded in every restaurant and the Restaurant Support Center, and overseeing restaurant operations worldwide.

  • Includes Credits

    Dr. Emily Williams Knight is the president and CEO of the Texas Restaurant Association (TRA), which represents more than 53,000 restaurants generating a combined $87 billion in sales and employing 1.3 million people in the Lone Star State. Since moving into the position in 2019, Knight’s efforts on behalf of the industry have earned her a reputation as a fierce and effective leader, and she has furthered the TRA’s mission of safeguarding and advancing the interests of members while closely monitoring a broad range of legislative issues. Knight has held executive leadership positions across the globe in several multinational companies, in which she found success by building high-performing teams, a passion for winning and a tireless work ethic. Leveraging her empathy for others, Knight has driven change at the state and national levels, culminating in 2021 with the most sweeping success the TRA had ever achieved when the association helped drive the passage of six bills supporting restaurants in the Texas legislature.

  • Includes Credits

    ​The conference opened by welcoming leaders working on behalf of foodservice operators, including President and CEO of the California Restaurant Association Jot Condie, who will provide an overview of the state of the foodservice industry and the policy and operational needs of its more than 22,000 members. Additionally, 30-year restaurant industry veteran and now Black Box Intelligence CEO David Cantu discussed his views on restaurant recovery and what the data on over 87,000 restaurants is telling us about the foodservice challenges ahead.

  • Includes Credits

    In this session, FEDA highlights the ghost kitchen model. Dealers can become experts on this new concept and be ready to help operators understand and plan for the new equipment, facility design, and digital tools that will be needed.