FED Lunch & Learn Series 2020

Restaurant Evolution in 2021 and Beyond: Part 2

What will the restaurant industry operating environment look like in 2021? How will the way consumers use restaurants change in the coming year? What will be the key ingredients in operators’ recipe for success moving forward? Two of the industry’s most respected thought leaders will tackle these issues and answer audience questions in this lively give and take.

B. Hudson Riehle, SVP, Research & Knowledge Group, National Restaurant Association

As the Senior Vice President of the Research and Knowledge Group for the National Restaurant Association, Hudson Riehle directs the Association’s consumer, economic, market, human resources, tourism and operations research as well as oversees its extensive knowledge center activities. Frequently cited by major national and international news organizations and appearing on national television broadcasts, he has authored a variety of articles and serves as an information source and spokesperson for the restaurant and hospitality industry.

Mr. Riehle received his Bachelor of Arts degree from Skidmore College in New York and his Master of Business Administration from the Wharton School of the University of Pennsylvania. Appointed by the Secretary of Labor, he has been a member of the Bureau of Labor Statistics’ Business Research Advisory Council; a former Chairman of the Board of Governors of the Alexandria (VA) Convention and Visitors Association; a member of the Center for Food Integrity Consumer Research Advisory Panel and the Wharton Executive Advisory Panel; and is currently included in the current edition of Who’s Who in America.