Women in Restaurant Leadership

We spend a lot of time talking about menus—what's trending, what's next, what guests want. But what we don't always talk about is what actually makes those menus work.In this episode, I'm joined by Chef Awo Amenumey—a Chopped competitor and culinary strategist whose work bridges creativity and execution. From celebrating her Ghanaian roots through pop-ups to supporting operators across the industry, Awo brings a thoughtful, grounded perspective to how great menus come to life.We talk about procurement differently—less as a back-of-house function, more as a strategic tool that shapes everything. From simplifying operations and easing labor strain to building menus that are both inspired and executable, this conversation is a reminder that great ideas need strong systems to succeed. Strategic procurement supports effective menuing and operations, and Awo embodies that philosophy in everything she does.Sponsored by Foodbuy Foodservice, who resources Members to develop effective procurement strategies. You can find more information here: https://www.foodbuy.com/#WiRLPOWER

From crunching numbers at J.P. Morgan to running one of Florida’s hottest steakhouse brands, Kassidy Angelo is rewriting the rules of what it means to pivot into hospitality. In this bonus episode, she shares how she went from finance to the front lines of the restaurant floor, building award-winning Daniel’s Steakhouse alongside her family. Tune in for stories about taking bold risks, scaling a new concept to national recognition in record time, and the lessons she’s learned as a next-generation female leader in a traditionally male-dominated space.

What does it take to grow an 81-year-old brand… without completely melting what made it special in the first place?For Hillary Frei, it’s not about reinventing the wheel — it’s about knowing which parts of the recipe you don’t touch.Founded in 1945 by Alice Handel, Handel’s Homemade Ice Cream has gone from a single backyard-inspired stand to one of the fastest-growing concepts in the country — all while staying rooted in quality, consistency, and a little bit of nostalgia.In this episode, Hillary shares how she’s scaling a legacy brand in a modern world — from national expansion and operational discipline to evolving the menu without losing loyal fans along the way.It’s a conversation about growth, longevity, and building something that doesn’t just chase trends… but actually lasts.Because in a category where things can melt pretty quickly, some brands just know how to keep their cool.

Before women could lead restaurants, build brands, or take up space in boardrooms, they had to fight for something much simpler: a seat at the table.In 1868, a group of women gathered at Delmonico's for what became known as the Ladies’ Luncheon—the first time women publicly dined together without male escorts. Organized by journalist Jane Cunningham Croly, the moment made international headlines and quietly helped reshape women’s place in public life.In this special bonus episode, I sat down with Carin Sarafian to bring this often-overlooked story to life— from what dining culture looked like for women in the 1800s to how one lunch became an act of rebellion.More than 150 years later, the story still resonates. Because restaurants have always been more than places to eat—they’re places where culture shifts, where community forms, and where people claim space, sometimes for the very first time.You can also read the full story in FSR magazine!

Sometimes the best conversations are the ones where you get to reconnect—and realize just how much has changed.When I first spoke with Christina Vaughan, she was already making a major impact behind the scenes at Slim Chickens. Fast forward to today, and she’s stepped into a brand-new role as the company’s first-ever President, while continuing to serve as COO.In this episode, we catch up on everything that’s happened since—from her expanded leadership role to what it means to guide a fast-growing brand through a defining moment of expansion.Christina shares how she’s thinking about scaling with intention, supporting franchise partners, and balancing innovation with the kind of hospitality that keeps guests coming back.But more than anything, this conversation is about growth—the kind that happens over time, through experience, and sometimes, through stepping into something bigger than you expected.

Ever dreamed of running your own business but felt overwhelmed by the “whole picture”? Michele Carlton knows exactly how that feels—and she’s here to show that entrepreneurship can start with just one small step.Michele is the franchisee behind PJ’s Coffee in Pensacola, Florida, where she works side by side with her son, building a café that’s as much about community as it is about coffee. From earning top café rankings to leading local initiatives like Habitat for Humanity partnerships, Michele has made her childhood dream a reality—one baby step at a time.In this episode, Michele shares:How she leaped restaurant ownershipLessons from building a family businessThe leadership habits that keep her store thrivingWhy community and hospitality matter just as much as profitsAdvice for women ready to take their first entrepreneurial stepBy the end, you’ll see that sometimes, all it takes is one small step to start the journey that changes everything.

Everyone has a marketing playbook.The real question is… does it actually work?In this episode of the WiRL podcast, marketing maven Alice Crowder breaks down what foodservice marketing is supposed to look like—and where so many brands quietly go off the rails.We talk about the four pillars that should anchor every strategy: culinary, brand, creative, and digital. Why insights aren’t optional. Why marketing cannot afford to pick between serving the guest and serving ownership. And how credibility inside an organization is earned—or lost.This conversation is sharp, honest, and just uncomfortable enough to be useful.If you care about growth, performance, and marketing that actually makes sense, this one might challenge you a little.BONUS: A lightning round at the end you can't miss!

What if success wasn’t something you climbed toward — but something you designed?In this episode of the WiRL podcast, Casey Halbach, Founder of Intentional Talent Solutions and a WiRL Advisory Board Member, joins us for a deeply human conversation about leadership, timing, and the pressure women carry to “do it all” in the right order.Casey shares why the myth of perfection keeps so many women stuck, how the traditional career ladder fails real life, and why alignment, presence, and seasonality matter more than any linear path. We talk about burnout, ambition, motherhood timelines, and the radical idea that women were never designed for just one moment of impact.This episode is for anyone who’s ever felt behind, off-track, or quietly wondering if there’s another way.Spoiler: there is.For more inspiration daily, check out Casey's Instagram: https://www.instagram.com/its.your.seasons/

Somewhere between the test kitchen and the supply chain spreadsheet is where the magic happens.In this WiRL Day-in-the-Life episode, we sit down with Jax Sperling, Vice President of Culinary & Supply Chain at Craveworthy Brands, and the woman behind Big Chicken’s reimagined menu. From Shaq Snacks and buttery garlic toast builds to the real decisions that make big food executable, Jax shares how creativity, strategy, and leadership intersect every day.We talk about her career path, what it really looks like to lead culinary innovation at scale, and how “big fun” becomes operational reality across a growing brand portfolio. It’s an honest, insightful, and playful look at leadership — with plenty of big dip energy along the way.

Leadership in hospitality isn’t just about managing a team or hitting numbers. It’s about people, culture, and resilience.In this episode, I sit down with Christin Marvin, who started her restaurant career as a line cook at just 15 and went on to become a managing partner, helping scale brands to 48 locations. She’s the founder of Solutions by Christin, author of Multi-Unit Mastery and The Hospitality Leader’s Roadmap, and host of one of the top restaurant leadership podcasts in the world.Christin shares her journey, including:The pivotal lessons that shaped her leadership styleBuilding systems that make growth sustainable, not chaoticStrengthening teams, reducing turnover, and creating cultures that thriveHow mental health and wellness play a role in successful leadershipWhether you’re leading a restaurant, a team, or your own career path, this episode is packed with actionable insights and human-first leadership lessons.

2026 is here, and we’re starting the year with intention, gratitude, and community. In this solo (and mini) kickoff episode, Senior Editor Satyne Doner reflects on the WiRL community’s incredible growth in 2025, shares a grounding reminder that it’s okay to ease into the new year, and looks ahead at everything coming for Women in Restaurant Leadership in 2026.From our biggest Women in Restaurant Leadership Together Summit yet this February in Charleston, to upcoming webinars, podcast conversations, Power Hours, editorial storytelling, and more, this episode sets the tone for a meaningful year ahead.If you’re joining us in Charleston, register here.And as always, this community is built with you. Satyne invites you to share what you want from WiRL this year, who you’d love to hear on the podcast, and what conversations matter most to you as a leader.Here’s to a thoughtful, powerful, intentional start to 2026.

Listener note: This episode includes sensitive conversation around grief and loss. We invite you to listen in the way that feels most supportive to you.Grief doesn’t stay at home—it often comes to work with us. Yet many leaders are never taught how to recognize it, respond to it, or create space for it within their teams.In this episode of the WiRL Podcast, we’re joined by Elizabeth Meltz, founder of EM Path, and a longtime leader and advocate in the food and hospitality industry. Drawing from her leadership experience at organizations including Tacombi, Dig Food Group, Eataly, and Genuine Foods—and as co-founder of Women in Hospitality United—Elizabeth explores how grief shows up in the workplace and what compassionate, human-centered leadership can look like during difficult moments.Together, we discuss the many forms grief can take, the subtle ways it may surface at work, and how leaders can respond with empathy, care, and intention—without needing to have all the answers.Support resources:If this conversation brings up anything personal, and you’re looking for support, help is available. In the U.S., you can call or text 988 to reach the Suicide & Crisis Lifeline.Additional resources shared by EM Path are available here: https://www.choose-empath.com/about

What happens when you combine restaurant-floor instincts, deep empathy, and industry-defining CX strategy? You get Jessica Kwa, Head of Customer Experience Strategy at Qualtrics, who helps some of the world’s biggest brands truly understand what customers need—and how to design experiences that turn insight into action.In this episode, Jessica breaks down:Why guest expectations are skyrocketingHow technology is shifting from “collecting feedback” to anticipating needsWhat operators still underestimate about the modern dinerHow to unify data, amplify frontline teams, and build a culture grounded in real-time listeningThe most exciting ways AI is reshaping CX without losing the human elementWhere leaders can start if they’re ready to transform their guest experienceIt’s a conversation about empathy, clarity, and the power of listening at scale—perfect for anyone leading teams, shaping brand strategy, or building the future of the hospitality industry.

What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse?Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands.Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying grounded in her mission to feed people well.If you need a dose of entrepreneurial honesty, longevity, and grit — this episode delivers. It's #WiRLPower in action. 

In this special episode, we’re diving into the brand-new WiRL x GLEAM Mentor Program, a first-of-its-kind partnership reshaping how women in restaurant, foodservice, and hospitality leadership grow, develop, and rise.You’ll hear directly from the leaders behind the program about why this mentorship model works, what women truly need to advance, and how this six-month experience will pair emerging leaders with seasoned executives for structured, strategic, career-shifting support.We cover: — Why WiRL and GLEAM joined forces — What makes a powerful mentor–mentee match — The research-backed leadership competencies women need today — How the program kicks off at the 2026 WiRL Together Summit in Charleston — What participants can expect from Month 1 through Month 6 — How mentors and mentees can get involvedThis episode is your inside look at the future of women’s leadership in the industry — and the movement that’s powering it.The WiRL x GLEAM Mentor Program runs from late February through late August, 2026. 🔗 Register for the WiRL x GLEAM Mentor Program: https://www.gleamnetwork.net/wirl-x-gleam-february-2026Space for the WiRL x GLEAM Mentor Program is limited. Registration open through December 7th, 2025. 🔗 Learn more about the WiRL Together Summit 2026: https://www.womenleadrestaurants.com/

Edible has been a household name for decades, but under CEO Somia Farid Silber, it’s no longer just a gifting brand. Today, Edible Brands is evolving into a multi-disciplined platform that spans fresh food and beverage, e-commerce, and fast casual dining.In this episode, Somia shares how she’s leading one of America’s most recognizable legacy brands through transformation, expanding opportunities for franchisees and small business owners while staying true to Edible’s core identity.If you’re passionate about innovation, leadership, and the future of legacy brands, this is one to queue up. #WiRLPower To read more about Somia's journey with Edible, check out her feature on QSR: https://www.qsrmagazine.com/growth/marketing-promotions/how-somia-farid-silber-is-evolving-edible-for-a-new-generation/

What if a restaurant could change a life?In this episode, I sat down with Kerry Brodie, founder of Emma’s Torch, a Brooklyn-based café and culinary training program that empowers refugees, asylees, and survivors of human trafficking through the power of hospitality. Kerry shares how her background in policy and human rights led her to the kitchen, why food can be a tool for belonging, and what it really means to serve with purpose.To learn more about Emma's Torch: https://emmastorch.org/

Pumpkin fatigue is real... but don’t tell its loyal fans. While nearly half of consumers say they’re over pumpkin, it’s still one of the most craved seasonal flavors. Meanwhile, apple is staging a comeback, and consumers are split down the middle on whether they want the classics or crave something new.In this bonus episode, I sit down with Shannon O’Shields, VP of Marketing at Rubix Foods, to dig into the fall flavor trends that have everyone talking (and tasting). From generational divides to menu opportunities beyond lattes and pies, Shannon brings the insights operators need to turn seasonal buzz into business.So grab your PSL… or maybe your apple cider… and join us for a data-fueled taste of what’s next this fall.You can access the Fall Flavors report here: https://rubixfoods.com/trends-insights/16-fall-flavors-that-could-be-the-next-pumpkin/

In honor of Hispanic Heritage Month, we’re spotlighting Yessica Perez, Chief People Officer at Ojos Locos Sports Cantina—a brand built by and for the Latino community.Yessica’s story is one of representation, resilience, and results. From her own career journey to overseeing teams where more than half of management roles are filled through internal promotions, she is proving what’s possible when Latina women are given real opportunities to lead. In this episode, Yessica opens up about how Ojos Locos is creating economic mobility for Latina women, why representation matters at every level of leadership, and how restaurants can intentionally build cultures of mentorship and career growth.It’s a conversation about empowerment, culture,  leadership, and the steps we can all take to lift up the next generation of Latina leaders.

In this bonus episode of the WiRL Podcast, we sit down with two women shaping the future of pizza: Laura Meyer, award-winning pizzaiola and owner of Pizzeria da Laura, and Stephanie Swane, publisher at Modernist Cuisine and global pizza advocate.Together, they’re helping launch Fork to Future’s inaugural Pizza Industry Empowers conference—a first-of-its-kind gathering designed to educate, connect, and uplift underrepresented voices in the pizza world.We talk about what inspired this event, why inclusivity matters in food and hospitality, and how community and education can spark real change.🍕 Learn more about the event here: https://www.forktofuture.org/pie-conference

She started in hospitality, scaled a craft brewery, and is now redefining spirits as CEO of Sneaky Spirits. In this episode, we talk about her leap from beer to tequila, the lessons she’s learned as the first employee-turned-CEO, and how she’s challenging stereotypes in a male-dominated industry while building bold, memorable brands. ✨You can find Rachel's feature in FSR here: https://www.fsrmagazine.com/feature/behind-the-bar-with-sneaky-spirits-ceo-rachel-kiley/Rachel was also on this year's FSR 40 Under 40 List: https://www.fsrmagazine.com/slideshow/fsrs-rising-stars-40-under-40-are-shining-brighter-than-ever-in-2025/

On this episode of the WiRL Podcast, I sit down with Rhonda Levene, CEO of Ziosk and a powerhouse leader with more than 30 years of experience across brands like Coca-Cola and PepsiCo. Rhonda shares how she navigated male-dominated industries, built confidence in the boardroom, and carved out space as one of the few women leading a tech company in the restaurant space.We talk about pivotal career moments, the lessons she carries into her role today, and why mentorship and advocacy for women leaders are at the core of her work. From digital transformation to building teams rooted in trust, Rhonda gets candid about the realities of leadership—and what it takes to leave a lasting legacy in both hospitality and tech.Want to dive even deeper? Check out her recent feature in FSR: Lessons in Leadership from Ziosk CEO Rhonda Levene ✨

Tiana Feghali isn’t your typical franchise visionary—and that’s exactly the point. In this candid, conversational episode, she opens up about swapping a career in film and TV for the food franchise world, and why it’s anything but “cookie-cutter.” We talk about shaking up a male-dominated industry, bringing fresh eyes to her family’s legacy, and leading with empathy instead of ego. From busting myths about franchising to building a culture people actually want to work in, Tiana keeps it real about what it takes to do things your own way.

This week, I’m joined by Curion’s dynamic duo: Keren Novack, President, and Rachel Buss, VP of Strategic Insights. Between the two of them, there’s no shortage of sharp insights, career wisdom, and laugh-out-loud moments. We talk leadership wins (and growing pains), how to blend analytics with intuition, and what restaurant brands get totally wrong about their customers. We also get real about climbing the ladder in male-dominated spaces, building cultures that actually support women, and the underrated power of everyday leadership. Spoiler: it’s not always the big moves that matter most. 👀

Step into the heart of leadership with Kyla Hanaway-Quinlan, COO and Head of People at Feast & Fettle. As a mom of two and a senior leader at one of the fastest-growing food brands in the country, Kyla is passionate about creating spaces—at home and at work—where people can truly thrive. 🔥In this bonus episode of the WiRL podcast, Kyla shares what it means to operationalize empathy in a high-growth environment. From building psychological safety to supporting team members through substance recovery and reentry, her approach to people-first leadership is as powerful as it is practical. That's #WiRLPower in action. 💪

Step into the growth of Protein Bar and Kitchen with ops leader Marie Crawford, as she shares her journey from getting started in hospitality to running operations at a fast-growing brand. 💪We chat about how she’s grown as a leader, staying true to her values while helping a brand expand through franchising, and what it takes to build your own voice in this industry. Plus, Marie drops some great advice for women stepping into leadership roles and how she uses her platform to make a difference in her community. ✨ Now that's what we call #WiRLPower!

Jennifer Thomas believes leadership isn’t about powering through—it’s about powering down and tuning in. In this episode, the founder of Rooted Connections shares how she stepped away from the hustle and redefined leadership on her own terms. We talk about what it means to lead from the inside out, how to move forward when you’re feeling stuck, and why clarity and self-trust matter more than checking every box.🎟️ Want more? Join Jennifer live for Rooted to Rise: Wellness, Wisdom & the New Way to Lead—a free WiRL webinar on July 15th. Reserve your spot here.🌱 WiRL listeners can also access Jennifer’s full Rooted Leadership course using the code WIRLVIP at Rooted Connections.

What if one day in the C-suite could change a young woman’s entire view of what’s possible? In this special episode of the Women in Restaurant Leadership podcast, we explore the transformative power of representation, partnership, and purpose through KFC’s Girls Takeover—a global initiative in collaboration with Plan International that invites young women to step into executive leadership roles, even if just for a day.You’ll hear from Shirlyn Huang, a student and youth advocate who stepped into the role of Chief People & Culture Officer at KFC as part of the initiative, as well as Laura Willis, Senior Director of Strategic Partnerships at Plan International, and Nivera Wallani, Global Chief Development Officer at KFC who handed over her seat during the initiative. Together, they reflect on what it means for young women to see themselves in positions of power, and why programs like these are so much more than symbolic.This conversation gets real about confidence, access, and the ripple effect of putting young women at the center of change. If you’ve ever wondered whether one day can really make a difference, or how brands can move from intention to action when it comes to empowering future leaders—this episode is your answer.

This week on the official #WiRLPod, I'm handing the mic to two women who are leading at the intersection of hospitality and tech—and doing it with boldness, heart, and just the right amount of grit.Meet Hope Neiman, Chief Marketing Officer, and Judy Chan, VP of B2B Marketing and Demand Generation at Tillster. These two powerhouses are not only driving innovation in restaurant technology, they’re also proving what’s possible when women lead with purpose and confidence in traditionally male-dominated spaces.In this episode, we talk about what makes women-led teams different (and dare we say, better?), how to build a culture of support instead of competition, and what it really takes to move into leadership when you’re doubting yourself more than anyone else is. Hope and Judy get real about mentorship, impostor syndrome, and why owning your talent isn’t just important—it’s non-negotiable.If you’ve ever felt isolated in your role or unsure how to take the next step, this one’s for you. Consider it the pep talk your career’s been waiting for. ❤️

In this heartfelt episode of the #WiRLPod, I sat down with Chef Iliana de la Vega—James Beard Award-winning chef, educator, and founder of El Naranjo in Austin, Texas. From her early days exploring the markets of Oaxaca to leading one of the country’s most respected Mexican kitchens, Iliana shares how heritage, memory, and matriarchal influence have shaped her journey.She opens up about the power of the maternal line in Mexican culinary tradition, the deep cultural identity woven into every dish, and the importance of honoring diversity in both cuisine and leadership. Iliana also reflects on balancing motherhood and professional ambition, and what it means to pass the torch to the next generation.This is more than a conversation about food—it's a celebration of legacy, place, and the women who keep tradition alive.Read Chef Iliana's feature in FSR: https://www.fsrmagazine.com/feature/how-chef-iliana-de-la-vega-is-championing-authentic-mexican-cuisine-at-el-naranjo/

In this episode of Women in Restaurant Leadership, I sit down with Cassie Pinckney, Vice President of Marketing at Gastamo Restaurant Group, to explore her dynamic career journey from national brands like Velvet Taco and Pei Wei to leading innovative marketing strategies for a growing portfolio of fast-casual concepts. Cassie shares the key lessons she’s carried across roles, her process for immersing herself in new brand cultures, and the art of balancing creativity with calculated risk.We dig into how she navigates brand transitions, stays ahead of consumer trends, and drives relevancy in an increasingly digital world. Cassie also opens up about the bold marketing moves that paid off—and the ones that didn’t—offering a refreshing look at resilience, leadership, and the power of pushing boundaries. Plus, she shares advice for fellow women in marketing, how she fosters a fearless team culture, and what’s next in her career and for the future of fast casual. #WiRLPower

Can a restaurant brand really change lives? 🤩In this episode of the WiRL Pod, I'm sitting down with Evonne Varady, Co-Founder of Clean Eatz, a health-focused fast-casual franchise that’s on a mission to transform lives. From its humble beginnings to becoming a leading player in the wellness space, Evonne shares her journey of building a brand that prioritizes more than just healthy meals — it’s about creating a community where judgment is left at the door, and wellness becomes a lifestyle.Evonne opens up about the challenges of franchising, how Clean Eatz stays true to its mission while scaling, and why the brand’s approach to food, fitness, and culture is so much more than a business strategy. We also dive into some of the most pressing issues in today’s health and wellness landscape, including:How Clean Eatz is addressing the rise of Ozempic and weight-loss medicationsThe importance of gut health and functional foods in today’s dining trendsSustainability in food sourcing and packagingThe growing shift towards high-protein dietsCompeting with meal kit services like Factor and HelloFresh in the fast-casual spaceThis episode is not just about business—it’s about making an impact. Tune in for valuable advice on creating a purpose-driven brand, building community, and leading with heart. #WiRLPower 💪🌱

Welcome to the Season 2 debut!! ✨The restaurant industry is full of incredible career opportunities—if you know where to look. In this episode of the WiRL pod, I'm sitting down with Sarah Diehl, founder of Empowered Hospitality. She joins me to break down the evolving talent landscape in hospitality. 💪From shifting employee expectations to the power of employer branding, Sarah shares expert insights on how restaurant professionals can build long-term, fulfilling careers beyond the front line. Whether you're a manager looking to grow, an operator aiming to retain top talent, or someone eager to transition into a corporate role, this conversation is jam-packed with practical advice, career strategies, and HR wisdom that every hospitality professional needs to hear. Tune in to discover how to turn a restaurant job into a lasting career! #WiRLPower ✨

For the Women in Restaurant Leadership podcast SEASON ONE FINALE (can you believe it?!), we’re teaming up with our sister publication PMQ Pizza for a special bonus episode! PMQ senior editor Charlie Pogacar is leading the conversation this time, with pizza industry trailblazers Laura Meyer and Stephanie Swane. 🍕They dive into the future of pizza, innovation in the industry, and the importance of championing women in food. From pushing culinary boundaries to redefining leadership, Laura and Stephanie share their insights on what’s next for the world of pizza. #WiRLPowe #PizzaPower anyone? ✨💪

In this episode of Women in Restaurant Leadership, I sat down to chat with Stephanie Jaeger, President of Les Dames d'Escoffier International (LDEI), to explore how the organization is championing women in food, beverage, and hospitality. Stephanie shares insights on LDEI’s most impactful initiatives, the power of mentorship, and her vision for the future of women in the industry. She also reflects on her personal journey in hospitality, the global connections LDEI fosters, and even reveals which legendary chefs she’d invite to a dream dinner party. Thank you for tuning into this bite-sized episode of the official WiRL pod—stay tuned for more! 

What does it take to build a thriving healthy fast-casual empire? I'm sitting down to chat with Darden Coors, CEO of Salad Collective (and Coors family heiress), along with Jenn Ruppert, Salad Collective's VP of Marketing and one of our recent WiRL Together Summit speakers! Darden shares her unique journey from practicing law to leading MAD Greens, Tokyo Joe’s, and Snappy Salads under one roof. I'll explore how she blends her family’s legacy with her vision for growth, the challenges of scaling a mission-driven brand, and what’s next for Salad Collective. Plus, Jenn offers insights on brand strategy, leadership, and making healthy eating fun. Grab a fork and join us! 🥗🎙️

How does a legal powerhouse transition into leading a beloved French café brand? ☕️✨🥐In this episode, we sit down with Christine Johnson, who was COO of la Madeleine at the time of this recording and now serves as executive vice president, to explore her unique journey from practicing law to overseeing operations at a national restaurant chain.Christine shares how her legal expertise has shaped her leadership approach, from strategic decision-making to navigating industry regulations. We’ll also dive into how she balances la Madeleine’s legacy with innovation, leads through change, and mentors the next generation of restaurant leaders. #WiRLPower  ❤️

Ready for another bite-sized episode to get your week started on a good note? In this episode of the Women in Restaurant Leadership podcast, I'm joined by Cheryl Fletcher, chief development officer at Tropical Smoothie Cafe. She shares her inspiring (and unconventional) journey to the C-suite and what it’s like to lead in the fast-paced world of QSR. Cheryl discusses stepping outside her comfort zone, her bold leadership style, and the strategies behind Tropical Smoothie’s rapid growth in recent years. She also offers valuable advice for aspiring women leaders, insights into balancing brand expansion with consumer trends, and her vision for the future of women in the restaurant industry. See you next time... thanks for tuning in! 

In this episode of Women in Restaurant Leadership, I sit down with MJ Riva, CEO of Pizza Factory, to explore her journey in the restaurant industry and the evolution of her leadership style. MJ shares powerful insights on finding your voice, embracing discomfort to grow, and navigating challenges with confidence and authenticity.We discuss how she’s used her unique perspective to drive brand growth at Pizza Factory, the role of mentorship in empowering others, and strategies for asserting authority in high-pressure situations. MJ also offers advice for emerging leaders on building support networks and fostering environments where women feel empowered to speak up and lead.So sit back, relax, and take a bite out of this episode 🍕 ✨

Happy New Year, #WiRLFam! In this episode of the Women in Restaurant Leadership podcast, I’m joined by Tara Gilad, President and Founder of Vitality Bowls, a fast-growing superfood café franchise that has transformed the healthy dining landscape. Tara shares her inspiring journey from her health-conscious upbringing and entrepreneurial roots to founding a brand driven by a deeply personal mission—creating safe, nutritious dining options for those with food allergies. 🥗🍎🥕We’ll explore how Tara overcame early challenges to build Vitality Bowls into a nationally recognized brand with over 70 locations, her approach to innovation through ventures like Harvest Kitchen, and the strategies behind the company’s rapid expansion into new markets. 🚀Tara also opens up about the importance of educating future generations on healthy eating, the evolving trends in the wellness food space, and how she balances the demands of leadership with her personal life.Plus, don’t miss Tara’s insights on leadership as a female entrepreneur, advice for aspiring business owners, and her answers to some fun rapid-fire questions—including her favorite Vitality Bowl creation and the superfoods that didn’t quite make the menu!Welcome to 2025, everyone! 

How does a biology major become one of QSR’s Young Leaders to Watch? In this episode of Women in Restaurant Leadership, I chat with Trisha Bovell, Head of Training at Big Chicken, about her unconventional path into the restaurant industry, her rise from GM to training guru, and her hands-on approach to onboarding that’s helping Big Chicken grow!Trisha shares lessons from her time at Dutch Bros and Topgolf, her secrets to building a killer training program, and how she balances leading the charge at Big Chicken with co-owning her small business, Simply Charcuterie LV. We also chat about the two U.S. states she hasn't visited yet, what it's like to raise a one-year old, and her mandatory travel plans every three months! 

In this episode, I sit down with Meredith Sandland, author of Delivering The Digital Restaurant and founder of Empower Delivery, to discuss the transformative shift in how Americans consume food. Meredith shares her career journey, pivotal lessons learned along the way, and her passion for leading change in the restaurant and delivery industries.We dive into:🍴 How food consumption patterns are evolving in the U.S.📖 The inspiration behind her book and the hardest part of writing it🚀 The challenges and triumphs of founding Empower Delivery📦 What’s next for third-party delivery apps and how restaurants can adapt🔮 Her vision for the future of delivery and its impact on the industryPlus, Meredith reads an excerpt from her book and offers advice for aspiring entrepreneurs, authors, and anyone looking to step outside their comfort zone. It's a perfect listen for anyone making a pre-Thanksgiving road trip!

Let's talk tech! 👩‍💻🤖🎮This week, we're catching up with Shelly Rupel, CEO and Co-Founder of Devour—a next-gen engagement platform that's "feeding the future" by weaving seamless food ordering into the world of gaming and streaming.Shelly is a fearless leader in three traditionally male-dominated fields: restaurants, technology, and gaming. With Devour, her goal is to reach all 212 million U.S. gamers by meeting them where they are and going beyond the traditional means of engagement and loyalty. 🏆Check out her full story on QSR: https://www.qsrmagazine.com/story/shelly-rupel-shares-life-as-a-woman-in-restaurant-tech-and-gaming/Explore Devour's latest app, DevourPlay: https://devourgo.io/go-vip-dashboard

Today I'm joined by Healey Mendicino, who shares her journey to becoming the president of Port of Subs, a beloved 52-year-old nationwide sandwich shop. We also dive into the nuances of franchising and what it takes to successfully grow in today's ever-changing environment. We also learn about Healey's favorite sub order! 

This time on the Women in Restaurant Leadership podcast, we're joined by Brandy Blackwell, VP of Marketing at Another Broken Egg Cafe. Brandy opens up about her inspiring career journey, unique leadership style, and what it takes to thrive as a woman in a male-dominated industry. We’ll also dive into the “Brunch Boom” phenomenon and explore how Another Broken Egg Cafe continues to lead the way with fresh innovations in a competitive market.And don’t miss the fun bonus at the end—Brandy reveals her dream brunch guests and shares her ultimate brunch playlist!

Today we're joined by Jennifer Dodd, CEO of Main Squeeze Juice Company! In this episode, we talk about everything under the sun when it comes to career growth. With over 30 years of experience leading successful turnarounds, driving strategic growth, and empowering diverse teams across brands like The Melting Pot, Tim Hortons, Dunkin’ Donuts, Applebee’s, Church’s Chicken, Arby’s, and more, Dodd’s leadership journey is unparalleled. Her story, which began at a Wendy’s drive-thru where she met her husband, adds a personal touch to her professional achievements.As a certified DiSC leadership assessment tool facilitator and practitioner of inter-cultural intelligence since 1993, Dodd is passionate about helping individuals navigate their career growth, enhance teamwork, and improve communication through self-awareness and development.Our upcoming webinar takes this episode a step further by working directly with you to reach your career goals and recognize your superpower! Check out the upcoming webinar here: https://event.on24.com/wcc/r/4713975/3A852F3C1C0A3D88EE8586F0DA922613

This week I'm joined by Emily Rugaber, VP of Marketing at Thanx. She's a leading expert in digital transformation, loyalty, and data-driven restaurant marketing. Together, we explore how customer behavior has evolved over the past few years and the pivotal role that digital transformation plays in shaping loyalty programs today. Emily breaks down the latest loyalty trends, how data and personalization can help brands forge deeper emotional connections, and how restaurants can overcome the biggest challenges in customer retention. Whether you're looking to enhance member acquisition or understand the future of restaurant marketing, this conversation is packed with insights that will help you stay ahead of the curve. #WiRLPower 

Once upon a time, Wetzel's Pretzels was the go-to treat during your annual "school clothes shopping" marathon at the mall. Fast forward to today, and Wetzel's has stepped beyond the mall scene, spreading pretzel joy through food trucks, Walmart partnerships, and stand-alone bakeries.In this week’s episode, Hillary Frei and I dig into how Wetzel's is reshaping the snack game, one delicious, hand-held bite of happiness at a time. 🥨💛

Auntie Anne's. Cinnabon. Carvel. Moe's Southwest Grill. If these brands sound familiar to you, listen up! On this week's episode, Kristen Hartman, President of Speciality Brands for GoTo Foods (formerly Focus Brands), discusses the evolution of co-branded QSR concepts. She gets down into the nitty gritty of what makes a co-branded concept successful—she even shares a sneak peek into Cinnabon Swirl, the newest spinoff featuring all the best flavors of Cinnabon and Carvel. Need I say more? 

Mistie's seen it all. From mystery shopping to operational development, team training, and more, she helps restaurants and hospitality companies enhance their guest experience through team building and culture development. We discuss some of the biggest challenges facing the industry today in terms of making employees feel seen, heard, and valued... because happy employees make for happy guests, right?