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FEDA EDUCATIONAL CONFERENCE MAY 10-12, 2021


TOM BENÉ KEYNOTE PRESENTATION Continued


that we reflect the desired industry look and feel, but we’ll also be working with our members and others in the industry to build that out over the next couple of years.”


Addressing Changing Industry Needs


In assessing the core needs of the restaurant operator and how those needs have evolved over the last year, Bené says the association wants to make sure available financial resources come with a level of flexibility. The first round of PPP funds, for example, didn’t cover important investments like plastic shields, outdoor domes, PPE, and other innovations that have allowed them to stay open and generate at least some revenue during the pandemic. “As the industry continues to work its way through this, restaurant operators continue to evolve their models. They need support in that regard and not just financial, but they look to groups like ours to also help them navigate those complexities,” says Bené. The association, he adds, is partnering with government agencies like the EPA, FDA, USDA, and CDC to ensure that the “guidelines put in


place are also supporting the restaurant industry.” As restaurants continue to hone their models around these complexities, some are expanding their takeout operations while others are exploring options like ghost kitchens. Bené says the organization is supporting its members along these journeys, which frequently require partnerships with food equipment distributors and other suppliers. Knowing this, he expects organizations like FEDA to play a key role both in the recovery process and the post-COVID environment. “We’ve seen some great examples of distributors offering more flexibility during this time, and also helping our members rethink their physical footprints and the required equipment,” says Bené. “In some cases, the answer lies in multi- purposing equipment in a way that not only allows operators to serve within their four walls, but also expand their delivery businesses.”


Learn more about the NRA, its members’ needs and new partnerships during the Learn 2021 opening session on May 11 at 10:30 a.m. CDT.


Product Education Certification – 4.50 Credits 0.25 Credits: Two Featured Product Presentations


0.25 Credits: Two Featured Product Presentations


May 11 Opening Session (attend both presentations) May 12 Opening Session (attend both presentations)


3 Credits: 3 Hours of Product Exhibitor Presentations/ Discussions, May 11


1 Credit: 1 Hour of Product Educator Booth Presentations/ Interactive Discussions, May 12


Operator Trends Certification – 1.50 Credits 0.75 Credits: Tom Bené Keynote Presentation and Q&A May 11 Opening Session


0.75 Credits: Partner Exchange Session May 11 (attend one session)


Modern Sales Strategies Certification – 0.50 Credits 0.50 Credits: Modern Sales Strategies Panel with Q&A May 12 Opening Session


Leadership Certification – 2.50 Credits 0.50 Credits: Young Industry Leaders Q&A with Robert Herjavec, May 12 1 Credit: Mentor Up Mentor Down Leadership Panel with Q&A, May 12 1 Credit: Education Foundation Presentation, May 10


Digital Marketing Certification – 1 Credit 1 Credit: End Your Marketing Reliance on Facebook & Google’s Duopoly, May 12


Learn 2021 participants will receive credits toward certification upon completion of the tests associated with each learning activity.


January February 2021 13


PARTNER EXCHANGE SESSIONS


TUESDAY, MAY 11, 11:40 A.M. TO 12:30 P.M. CDT


OPERATOR TRENDS


These three concurrent sessions will connect foodservice equipment distributors, manufacturers, and other supply chain partners for discussions on new operator challenges as presented by Tom Benè in his keynote presentation. Facilitators will walk attendees through tough questions designed to identify potential short-term and long-term solutions for supply chain recovery and revisions on behalf of the operator.


The sessions will be facilitated by David Greene of DDI System, Brian Kadel of ITW Food Equipment Group, and Steve Willoughby of Jackson WWS. Although each session will have a distinct group of participants, they will touch on similar topics, such as how distributors can provide more financial flexibility to operators as the industry recovers and how equipment sellers can help restaurants identify multi-use equipment and reimagine their product choices for smaller physical spaces, such as ghost kitchens. The discussions will then tap into how channel partners at every stage of the supply chain, from manufacturer to service rep, can realign their procedures and practices to better address those operator challenges and provide a more cohesive customer experience.


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