Emily Williams Knight Leads Texas Restaurant Association Through Innovation and Resilience

Emily Williams Knight Texas Restaurant Asssociation
Emily Williams Knight Texas Restaurant Asssociation

As President and CEO of the Texas Restaurant Association (TRA), Dr. Emily Williams Knight has been a transformative force in one of the most influential state restaurant associations in the country.

Taking on the role in August 2019, Knight has led with passion, resilience, and vision during one of the most challenging periods in the industry’s history.

With Texas home to more than 50,000 restaurants, employing over 1.3 million people and generating $70 billion in sales, her leadership during the COVID-19 pandemic proved pivotal in ensuring the survival of countless businesses.

A highly respected figure, Knight has utilized her vast experience in global leadership, education, and workforce development to bring innovative solutions to the table. Her tireless efforts resulted in several crucial waivers from Governor Abbott and federal support to keep Texas’s restaurant and foodservice industry afloat.

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Her success continued with the passage of six major pieces of legislation during the 87th Texas legislative session, a testament to her ability to navigate complex political landscapes while advocating fiercely for the needs of her industry.

With a background that includes leading educational initiatives for hospitality programs and working with international education providers, Emily Williams Knight brings a wealth of knowledge to her role at the TRA.

But her influence extends far beyond Texas. Many of the issues she and her team are lobbying for — from labor policies to supply chain disruptions — have national implications.

As the restaurant industry faces unprecedented challenges, Total Food Service sought out Dr. Knight for her insights on these critical topics, knowing that her efforts could shape the future for restaurateurs and foodservice operators across the U.S.


Can you share a little bit about your background and what led you from Connecticut to Texas?

Sure! Believe it or not, I’m originally from Connecticut. I grew up on a military base because my dad was a submariner. Everything was very service-oriented but far from glamorous.

However, I watched a show called Hotel with Connie Sellecca, and it sparked this dream of running a major hotel. So, I went to hospitality school at Boston University. From there, my career took an interesting path. I married a military officer, which led me to work for Pizza Hut and Marriott after graduation.

Eventually, I shifted into higher education, working for about a decade in different roles, including as the president of Kendall College near Chicago and leading a Swiss hotel school globally. Finally, I found my way to Texas when the CEO role at the Texas Restaurant Association opened up right before the pandemic.

What was on the original agenda you inherited at the Texas Restaurant Association?

The association was 93 years old at the time, and it needed a bit of a refresh. There were two major priorities: rebuilding the association and making sure the legislative environment remained business-friendly.

Texas was booming, with a growing variety of food and brands, but the association had somewhat lost its way. We needed to reestablish the value proposition for our members while ensuring that the legislative landscape remained supportive for restaurants.

Emily Williams Knight Texas Restaurant Show
Emily Williams Knight moderates a discussion on stage at the Texas Restaurant Show

What are the current priorities on your agenda today?

The pandemic really clarified our purpose, showing the value of the association as we led from the front in reopening restaurants and shaping policies at the state and federal levels. Today, the focus is on supporting members through the uncertainty in the market and maintaining a regulatory-friendly environment in Texas.

We also deal with major legislative issues at the local, state, and federal levels, including regulations, swipe fees, and various lawsuits.

What are some of the key issues you’re addressing now, both at the state and federal level?

At the state level, one of our biggest wins was the passage of a preemption bill, which ensures that restaurants in Texas, regardless of location, operate under a consistent set of economic rules. Another critical issue is swipe fees—these are the third-largest line item for restaurants.

We’re working at both the state and federal levels to provide relief for operators. Additionally, we’re involved in multiple lawsuits around the overtime rule, joint employer regulations, and more. A surprising priority that’s emerging for us is childcare.

With 1.4 million people employed by the private sector in Texas, childcare infrastructure is vital for maintaining a stable workforce.

What does a fair and equitable solution to the childcare issue look like?

It’s not about less regulation, but more consistent and thoughtful regulation. We need to empower home-based care and offer different tax incentives for employers.

Our approach is to focus on the business and economic imperative. Both parties recognize the importance of solving this issue, and we’re working to pilot new childcare models, aiming for a solution that blends local regulation, tax incentives, and entrepreneurship.

How will the Michelin Guide’s arrival in Texas affect restaurant openings and food quality in key cities?

The arrival of the Michelin Guide is going to have a significant impact. First, it’s going to drive tourism, and tourism is critical for the restaurant industry. Four out of every ten dollars spent in Texas restaurants come from tourists.

While only a handful of restaurants will get Michelin stars, the influx of foodies and tourists will benefit everyone, from fine dining establishments to local taco stands. It will also keep more culinary talent in Texas, giving them the chance to build prestigious careers without leaving the state.

Emily Williams Knight Texas Restaurant Asssociation
Emily Williams Knight interacts with students who are a part of the culinary program, Texas ProStart

What is it like trying to open a restaurant in Dallas or Houston? How easy or difficult is it legislatively?

It’s actually incredibly easy to open a restaurant in Texas, maybe even too easy. The regulatory environment is very favorable. The challenges operators face are mostly related to building permits, but that’s where the association steps in to help.

We have 23 chapters across the state, and our major cities have physical offices with staff who guide new operators through the process.

How are your members attracting top talent for front-of-house and back-of-house positions?

Labor is a challenge for everyone. Wages have gone up by 24%, and with the tip credit, many employees make $20 to $30 an hour or more. We’ve been able to scale benefits, like healthcare through a partnership with Teladoc, for just $9 a month, which includes full mental health coverage.

Additionally, we’re offering professional development and clear career paths for employees. Programs like ProStart are preparing high school students for culinary careers, and our reentry program helps individuals exiting the justice system find work in the industry.

Tell us more about the reentry program and its impact.

Our reentry program focuses on individuals in the last six months of their sentence. They get trained in food service and earn certifications while working with partners like the San Antonio Food Bank.

When they’re released, they already have a job and a support system in place. It’s been a highly successful program, and we’re now working to expand it across the state.

How is the restaurant real estate market evolving in Texas, particularly in downtown areas?

Downtown real estate is in a bit of flux, with some office spaces only operating at 70% capacity. A lot of brands have moved to the suburbs, where there’s growth, while downtown spaces are transitioning to mixed-use developments. Restaurants are being cautious, requiring lease terms that guarantee a certain level of foot traffic before committing to spaces.

In some cases, restaurants have shifted from a traditional dine-in model to catering for offices as a way to sustain business.

Who are the next-generation restaurant operators or concepts in Texas that we should be watching?

Texas has a rich legacy of independent operators. While large chains and franchises play a big role, what makes Texas special are the single-unit, family-owned restaurants. These independent operators make up about 70% of the market.

On the larger scale, concepts like Velvet Taco and chains like Torchy’s Tacos are growing rapidly, but Texas’ culinary diversity—ranging from BBQ to Southeast Asian flavors—is where you’ll find the most exciting innovation.

Emily Williams Knight Texas Restaurant Asssociation
Emily Williams Knight visits a fast-casual member restaurant

What were some of the key takeaways from your recent annual trade show?

Technology, specifically artificial intelligence, was a huge focus. Our industry is very labor-intensive—requiring around 12.1 employees per restaurant, which is much higher than other sectors. The conversation now is about how to automate non-customer-facing tasks, like inventory management or delivery coordination, while keeping the human touch where it matters.

Attendees were also very interested in integrating tech solutions they’d scrambled to adopt during the pandemic in a more thoughtful, cohesive way.

What are your thoughts on the Colonel concept started by one of Chipotle’s co-founders?

I’m actually going to see it firsthand soon, so I’ll reserve judgment until then. But I think it’s an interesting concept, and like many innovations in the industry, it has the potential to drive change. We need big brands to keep innovating because their R&D often trickles down and helps smaller operators as well.

How does the Texas Restaurant Association view hospitality in a tech-driven world?

The definition of hospitality is evolving, and technology will play a big role, but at the end of the day, it’s the customer who decides what hospitality looks like.

Whether that means face-to-face interactions, virtual orders, or even fully automated systems, restaurants need to stay true to who they are and what their customers want. The danger is in forgetting your core identity while chasing the latest shiny object.

What are some of the issues you’re addressing with the Texas Alcoholic Beverage Commission (TABC)?

TABC has been an incredible partner, particularly with the alcohol-to-go law. We work together on ensuring it’s implemented safely. Right now, we’re also discussing issues around the growing winery and distillery industries in Texas and the bottle limits they face.

Another big conversation revolves around cannabis-infused beverages, which are gaining popularity, and how that will affect the alcohol industry.

Why does the TRA oppose the bill allowing consumers to bring their own wine into restaurants?

We believe it’s a slippery slope. Once you allow customers to bring their own wine, why not allow them to bring their own salsa or any other item?

It undermines the restaurant’s role in serving and caring for the entire dining experience, and it would negatively impact the bottom line for many operators.

What is the TRA’s position on immigration, especially considering Texas’ proximity to the border?

Immigration is crucial for our industry, both in Texas and across the country. We’re advocating for sensible immigration reform, including a visa program that allows people to come and work, pay taxes, but without the path to citizenship.

Immigrants have long been a vital part of our workforce, and we want to see reforms that reflect their importance to our industry. We work closely with organizations like Forward.US and the National Restaurant Association on these issues.

What’s your take on the recent interest rate cuts’ impact on the industry?

I’m cautiously optimistic. While it’s a step in the right direction, the real challenge is how long it will take to trickle down to consumers. Restaurant costs are still high, and consumers are feeling squeezed.

We’ll need to see how quickly this impacts credit card interest rates and consumer confidence. More cuts in the coming months would be a good sign.

Looking ahead, what are the Texas Restaurant Association’s goals for 2025?

Our number one goal is to have a successful and impactful legislative session. We have strong support across the board, and we’re looking to solidify important work that will allow restaurants to thrive. Looking further ahead, Texas is expecting significant population growth, and every new resident is a win for our industry.

We’re also focused on ensuring that, no matter what happens on the national level, we continue to remind people of the importance of our industry to the state’s economy.


All photos courtesy of Texas Restaurant Association

  • Day & Nite
  • Inline Plastics
  • Red Gold BBQ
  • Baldor
  • DAVO by Avalara
  • Easy Ice
  • ERA Group
  • BelGioioso Burrata
  • T&S Brass Eversteel Pre-Rinse Units
  • AyrKing Mixstir
  • RATIONAL USA
  • Florida Restaurant Show 2024
  • The Scientific Group
  • The NRF Show 2025
  • Imperial Dade
  • Simplot Maple City
  • RAK Porcelain
  • ISSA Show 2024
  • Food Export Northeast USA
  • SFA Winter Fancy Food Show 2025
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