Scott Boatwright is the Chief Restaurant Officer at Chipotle, responsible for overseeing operations for over 3,000 company-owned restaurants with more than 100,000 employees. Joining the organization in May 2017, Mr. Boatwright drove the integration of new technology into restaurants, yielding impressive results and improvements across throughput and the overall guest experience. Recognized for his industry contributions, Mr. Boatwright was named Nation’s Restaurant News ‘Operations CREATOR of the Year’ in 2021 as well as to Fast Casual’s ‘2020 Top 25 Executive’ list. Prior to Chipotle, Mr. Boatwright spent 18 years with Arby’s Restaurant Group in various leadership positions. Most recently serving as the Senior Vice President of Operations, where he was responsible for the performance of over 1,700 Arby’s restaurants in numerous states. Mr. Boatwright is a member of the National Restaurant Association’s Fast Casual Industry Council providing insight and expertise to the collaborative forum.

Doug Bostick is the President of Fazoli’s and oversees all corporate departments for the brand’s franchise system with the goal of continuing to build on Fazoli’s recent record-breaking growth from both a same-store sales and franchise development perspective. Having been with the brand for nearly two decades, Bostick adds extensive experience in multi-unit franchise operations and development. Prior to joining Fazoli’s, he served as Chief Operations Officer and Partner for an 81-unit Rally’s Hamburger franchise, operating in Ohio, Pennsylvania and Florida. He also held leadership positions with Wendy’s International and Jerry’s Restaurants and owned a Dairy Queen franchise.

Hal Lawlor is the Chief Operating Officer for Smokey Bones, a full-service restaurant that delivers on great barbeque, award-winning ribs, and good times. Lawlor is a seasoned and high-performing restaurant executive with more than 25 years in the industry. He joined Smokey Bones in 2019 to spearhead a revitalization of the brand. Since taking on the role as COO, he has been part of the leadership that launched two virtual brands for the company, The Wing Experience and Burger Experience. He has been integral in building a successful off-premise dining program for the brand to further its sales and reach. Smokey Bones operates 62 locations across 16 states.

Trey Eanes is a National Account Executive responsible for helping organizations capitalize on insights from 3rd party assessment to create safer and more consistent brand experiences. Trey’s career path gives him an unmatched level of understanding and appreciation for the restaurant industry. Prior to joining Steritech as a Quality Management Specialist in 2008, he worked from the ground up as a line cook and then front of house manager for Outback Steakhouse. Over the past 14 years, he has continued advancing through a variety of roles as a knowledgeable leader and decision-maker. In addition to serving as a trainer, operations manager, and district manager, he has managed accounts for KFC, Five Guys, El Pollo Loco, Bojangles, First Watch, and other restaurant giants.