Come join us in Dallas, Texas September 25-27, 2019 at the Hilton DFW Lakes for the EMI Fall Protein Outlook Conference. This is an excellent opportunity to get comprehensive outlooks of the current and future protein markets. We have attendees representing all facets of the protein industry including producers, foodservice/retail, distributors, brokers, animal health, finance, and anyone who participates in the protein industry. This event is open to everyone.
September 25-27, 2019
Hilton DFW Lakes Executive Conference Center Grapevine
1800 Highway 26 East
Grapevine, Texas 76051
Reservations must be made on or before the cutoff date of Monday, September 2nd, 2019 in order to be eligible for the group rate.
Learn more about the local activities at and near the DFW Hilton
|Wednesday, September 25 (afternoon)||EMI Golf Outing (optional)||$225 ($100 rental clubs)|
|Wednesday, September 25 (evening)||Welcome Reception||no cost|
|Thursday, September 26 (All Day) & Friday, September 27 (morning only)||EMI Client Conference||$975|
|Thursday, September 26 (All Day) & Friday, September 27 (morning only)||Non-EMI Client Conference||$1175|
|Tuesday, September 24 - Friday, September 27||Hotel Rate||$172 (group rate ends Sept. 2, 2019)|
To register and reserve your seat, please select one of the forms below.
If you have forgotten your EMI login, please click here.
If you have any questions, please contact Rob Hontz.
Registration Cancellation Policy
All refund requests must be made in writing and sent via email, mail, or fax to:
EMI's General email address
Post: Express Markets Inc., 6510 Mutual Drive, Fort Wayne, IN, 46825
Registration fees may be transferred from one registrant to another. Please contact Liz Colter as soon as possible with your information, as well as your substitute.
Registration fees are 100% refundable up to September 6, 2019, prior to the conference. Cancellations received up to September 13, 2019 are 50% refundable. No refunds will be issued after September 20, 2019. If you have any registration cancellation questions, please contact Liz Colter.