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2026 Education Summit, left to right: Chip Wade, CEO, USHG; and Jerry Morgan, CEO and Executive Chairman, Texas Roadhouse
CHICAGO, May 19, 2026 — Youngsters hoping to blaze a career in the food-away-from-home industry were treated to a blast of practical advice Friday from such standout successes as Texas Roadhouse CEO Jerry Morgan and Union Square Hospitality Group CEO Chip Wade.
The college students also heard from stellar achievers on the supply and manufacturing side of the business, consistent with the event’s theme that the industry is a veritable job fair of career possibilities.
The point was underscored by the array of tracks the more than 100 participating college students cited as possible professional paths. Those avenues ranged from food science and product development to forging alternative ways of feeding the incarcerated.
One student was determined to open a Korean barbecue restaurant. A young woman sitting next to him was interested in creating a cannabis restaurant. Another tablemate said she might configure a career built on reducing food waste.
They were all participants in the Education Summit, an event presented annually by the Education Foundation of IFMA The Food Away from Home Association on the eve of the restaurant industry’s annual convention in Chicago.
“Today is all about advice,” said Stefanee Boland, executive director of talent and the Education Foundation for the association. “We’ve got a lot of it. Today is all about building talent, opening doors and making our industry stronger.”
2026 Education Summit: Career Advisory Sessions, center: Kristin Bird, Marzetti, vice chair, IFMA The Food Away from Home Association Board
Real-world advice for identifying and pursuing a career path in the FAFH business was provided by an array of executives who are already enjoying the sort of careers the students are considering or seeking. The youngsters were divided into small groups that shifted every 20 minutes to a table hosted by the industry veterans. There, the kids could ask about the seasoned professionals’ career track and what advice they had for someone eyeing those paths. They were also given advice on how to break into the field.
The networking opportunities were obvious to all, with the participating students forging acquaintances both with fellow participants and the foodservice professionals in attendance.
More advice, and a variety of perspectives on the business, were delivered from the stage.
“Never, never, never stop learning,” offered Ian Roberts, vice president and general manager of foodservice for Conagra Brands. “Be humble enough to realize what you don’t know.”
He suggested that the students view their career path not as a ladder they’ll climb in linear fashion but as a maple tree with extensive branches. The notion is to keep climbing, but by shifting from one branch or field of focus to another—from sales to marketing to finance or whatever.
He also stressed the importance of connections in all facets of the business.
“Relationships matter,” he explained. “You have to build your network before you need it.”
He urged the youngsters to push the boundaries of their comfort zone. The example he cited—his very presentation—also suggested the importance of remaining humble.
“This is not a comfort zone for me,” he told the students, “so I appreciate any feedback you may have.”
Other presentations included first-hand recounts from Texas Roadhouse’s Morgan and USHG’s Wade about how they got into the business and advanced from the lowliest positions to CEO.
They shared both their triumphs and their challenges, entrancing the youngsters with glimpses of what their careers could be.