Articles
May 19, 2026
Restaurant industry vet Valade shares what makes a great leader
Spring supply chain conference speaker stresses the importance of human connection.
Valade said the best leaders will continue to learn, stay connected to the mission, and bring others forward with them.
Veteran restaurant industry executive Kelli Valade recently mused on a timeless business question—what truly makes a great leader?
At the National Restaurant Association’s Supply Chain Expert Exchange Spring Conference, the former Brinker International Executive and President & CEO of Denny’s, spoke to the nearly 400 attendees, sharing thoughts on leadership that resonated far beyond restaurant operations or supply chain strategy.
Speaking to an audience used to navigating labor pressures, economic uncertainty, technology disruption, and shifting consumer expectations, Valade, President & CEO of the Women’s Foodservice Forum, emphasized that leadership today is less about authority and more about influence, adaptability, and human connection. She said that executives can’t lead effectively if they rely solely on titles, expertise, or past success. Instead, they must create trust, inspire resilience, and remain deeply connected to purpose and people.
She also stressed the importance of curiosity, encouraging executives to “ask better questions” rather than pretend they have all the answers. In industries facing rapid change, she said, leaders who remain open-minded and willing to learn are far more effective than those who cling to certainty. That mindset, she noted, is especially critical in foodservice and supply chain management, where disruption has become a constant reality rather than a temporary challenge.
She also highlighted the value of authenticity. Employees and teams, she said, are increasingly drawn to leaders who are transparent, approachable, and honest about the challenges they face. Rather than projecting perfection, effective executives must create environments where people feel empowered to contribute ideas and solve problems collaboratively. Leadership is not about controlling every outcome — it’s about building cultures where people can thrive even during uncertainty, she asserted.
Valade further indicated that strong leaders must be able to balance resiliency and empathy, navigating pressure without losing sight of the human side of business. In a fast-moving industry, like hospitality, operational performance matters, but so does emotional intelligence. Teams are more motivated when leaders demonstrate respect, communicate clearly, and recognize the contributions of others, she said.
In addition, she outlined six leadership pillars she believes define exceptional executives today:
She framed her thoughts as actionable principles grounded in her decades of experience working in the restaurant and hospitality industry, spoke candidly about the pressures leaders face, and reinforced that adaptability, humility, and courage are what ultimately separate the effective executives from ineffective ones.
Valade said leadership itself might be the most important, competitive advantage of all. While technology, systems, and strategies will continue to evolve, organizations will still rise or fall based on the quality of the people who lead them, and the best ones are the ones who will continue to learn, stay connected to their mission, and bring others forward with them.
Learn more about the Supply Chain Expert Exchange
At the National Restaurant Association’s Supply Chain Expert Exchange Spring Conference, the former Brinker International Executive and President & CEO of Denny’s, spoke to the nearly 400 attendees, sharing thoughts on leadership that resonated far beyond restaurant operations or supply chain strategy.
Speaking to an audience used to navigating labor pressures, economic uncertainty, technology disruption, and shifting consumer expectations, Valade, President & CEO of the Women’s Foodservice Forum, emphasized that leadership today is less about authority and more about influence, adaptability, and human connection. She said that executives can’t lead effectively if they rely solely on titles, expertise, or past success. Instead, they must create trust, inspire resilience, and remain deeply connected to purpose and people.
She also stressed the importance of curiosity, encouraging executives to “ask better questions” rather than pretend they have all the answers. In industries facing rapid change, she said, leaders who remain open-minded and willing to learn are far more effective than those who cling to certainty. That mindset, she noted, is especially critical in foodservice and supply chain management, where disruption has become a constant reality rather than a temporary challenge.
She also highlighted the value of authenticity. Employees and teams, she said, are increasingly drawn to leaders who are transparent, approachable, and honest about the challenges they face. Rather than projecting perfection, effective executives must create environments where people feel empowered to contribute ideas and solve problems collaboratively. Leadership is not about controlling every outcome — it’s about building cultures where people can thrive even during uncertainty, she asserted.
Valade further indicated that strong leaders must be able to balance resiliency and empathy, navigating pressure without losing sight of the human side of business. In a fast-moving industry, like hospitality, operational performance matters, but so does emotional intelligence. Teams are more motivated when leaders demonstrate respect, communicate clearly, and recognize the contributions of others, she said.
In addition, she outlined six leadership pillars she believes define exceptional executives today:
- Curiosity: Leaders must stay open to learning, ask thoughtful questions, and challenge assumptions rather than rely on old formulas for success
- Authenticity: Teams will respond to leaders who are transparent, genuine, and willing to admit challenges while remaining focused on solutions
- Empathy: Understand employees’ experiences and perspectives to build trust, engagement, and a stronger organizational culture
- Resilience: Stay steady under pressure to help teams adapt during periods of disruption and uncertainty
- Purpose-driven leadership: Align decisions with your brand’s mission, values, and long-term organizational impact, rather than short-term gains
- Collaboration: Break down silos, encourage diverse perspectives, and build strong partnerships across teams
She framed her thoughts as actionable principles grounded in her decades of experience working in the restaurant and hospitality industry, spoke candidly about the pressures leaders face, and reinforced that adaptability, humility, and courage are what ultimately separate the effective executives from ineffective ones.
Valade said leadership itself might be the most important, competitive advantage of all. While technology, systems, and strategies will continue to evolve, organizations will still rise or fall based on the quality of the people who lead them, and the best ones are the ones who will continue to learn, stay connected to their mission, and bring others forward with them.
Learn more about the Supply Chain Expert Exchange
Sign up for our Newsletter
The latest news from the National Restaurant Association, published every other Thursday
By clicking Submit I agree to receive email communications from the National Restaurant Association and agree to our Privacy Policy(Opens in a new window).