Hillary Frei
Head of Marketing, Wetzel’s Pretzels
Biggest professional struggle that you overcame:
Working in the same home office as co-workers attending kindergarten and third grade immediately comes to mind. Those days were very long. More generally, understanding when employees are not a great fit for a role and trying to either shape the role to their strengths or make changes quickly.
Advice to women trying to move up the ladder in the restaurant industry:
Be curious about the world around you; try new places, new food, look at art and always be looking for inspiration.
Favorite meal/item on your menu:
Cin-a-Bitz.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Cece Medrano
Vice President of Leasing, Wetzel’s Pretzels
Biggest professional struggle that you overcame:
As with so many businesses, during COVID quarantine all of our locations were closed, some for over 6 months. I was able to negotiate with all the mall landlords and was able to get rent abatement and/or deferrals for our franchisees. This allowed the store owners to stay above water during the closure period.
Advice to women trying to move up the ladder in the restaurant industry:
Surround yourself with empowering and like minded women. Know what your strengths are and continue to develop and improve them. Never stop learning, whether it’s through schooling, trade shows/conferences, news articles or networking, keep evolving.
Favorite meal/item on your menu:
Ooh, so much deliciousness to choose from, but I’d have to say the Cheesy Dog Bites. They’re little but mighty in taste.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Katerina Glyptis
President of Tim Hortons U.S.
Biggest professional struggle that you overcame:
Earlier in my career, I had to learn to have conviction in my own abilities, and to take jumps even if I didn’t feel 100 percent prepared for the challenge ahead. Getting comfortable with trusting that I would figure things out, and to lean on others that I could learn from, was important.
Advice to women trying to move up the ladder in the restaurant industry:
Work hard, with honesty, integrity, and empathy. It’ll guide you towards always doing the right thing, empowering people around you, and staying humble and curious to embrace the new potential learning opportunities that are usually around the corner.
Favorite meal/item on your menu:
Iced Latte, Breakfast Croissant Sandwich with Sausage, and Birthday Cake Timbits.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Tori Bermond, CFE
Director of Franchise Development, PJ’s Coffee of New Orleans
Biggest professional struggle that you overcame:
The biggest professional struggle that I overcame was attempting to climb the corporate ladder at a young age. Being in an industry that was predominantly male dominated for many years and beginning my career directly after graduating from college, I knew I had big goals professionally that I wanted to be taken seriously, so I decided to show the organization that I was committed to growing. I earned my CFE in 2020 and was promoted to a sales role in 2021. By 2023, I was promoted to Director; all before turning 30 years old.
Advice to women trying to move up the ladder in the restaurant industry:
My advice to women trying to move up the ladder in this industry is to position yourself to continue to learn and grow. Seek certifications, seminars, and continuing education that will further your knowledge. I would also challenge women that want to move up to try to think like an entrepreneur in a corporate setting. I work with many entrepreneurs to assist them in achieving their restaurant ownership goals, but I have learned much from them along the way. It is very important to be bold, take risks with confidence, and never stop striving to grow your success. Hard work pays off.
Favorite meal/item on your menu:
Iced white chocolate latte with an order of beignets.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Mel Banister
Marketing Manager, Cheba Hut
Biggest professional struggle that you overcame:
Working in the music industry during COVID-19. However, this ultimately led to my transition from the music business to the restaurant industry, and to the amazing Cheba Hut.
Advice to women trying to move up the ladder in the restaurant industry:
Just because you show kindness and compassion to coworkers, partners, vendors, etc. does not make you a pushover, or less powerful. You can stand your ground, speak your mind, and make a positive impact while doing so. In other words, do no harm, but take no sh*t.
Favorite meal/item on your menu:
The Kind, but sub mushrooms for meat. Living that vegetarian life.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Carissa De Santis
Chief Technology Officer, BRIX Holdings
Biggest professional struggle that you overcame:
Learning to be my own biggest champion. Early in my career, I assumed that if I worked hard, leadership would recognize my efforts with raises and promotions. However, I learned that advocating for oneself accelerates career progression. It’s essential to champion your hard work and ensure that leadership understands your goals and ambitions. Never be afraid to talk about the great work that you do and where you want it to take you.
Advice to women trying to move up the ladder in the restaurant industry:
Embrace opportunities to tackle projects or challenges others may shy away from. These experiences offer invaluable learning opportunities, allowing you to expand your skill set and gain recognition for your contributions.
Favorite meal/item on your menu:
Vienna Mocha Chunk Ice Cream from Friendly’s.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Dawn Petite
President of Friendly’s (BRIX brand)
Biggest professional struggle that you overcame:
Striving to maintain a balance between my personal and professional life while achieving success in both domains.
Advice to women trying to move up the ladder in the restaurant industry:
First and foremost, cultivate a genuine passion for your work. Secondly, lead with integrity in all your actions. Thirdly, have unwavering belief in yourself.
Favorite meal/item on your menu:
A Jim Dandy sundae with extra strawberries.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Lauren Lumbley
Senior Director of Marketing, BRIX
Biggest professional challenge successfully overcome:
Previously, I struggled with a tendency to take on excessive responsibilities due to my eagerness to please others and my drive for success. While I thrived on collaborative teamwork, I often assumed too many action items, believing that more tasks completed equated to better team performance. Recognizing the importance of delegation and leveraging the diverse talents within a team, I transitioned towards a more balanced distribution of responsibilities. This not only minimized errors but also ensured that deadlines were consistently met, fostering a more efficient and cohesive work environment.
Advice for women aspiring to advance in the restaurant industry:
Always be confident and assertive. Don’t be afraid to speak up, share your ideas, and advocate for yourself in the workplace.
Favorite menu selection:
I hold a particular fondness for indulging in our assortment of delectable desserts but excited about our Mini Mozz Sticks returning to the menu this year.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Cai Palmiter
VP of Marketing, JINYA Holdings
Biggest professional struggle that you overcame:
Standing out in an industry that is male dominated, I’ve learned to self-advocate, get creative with strategy, and have learned to take risks. Those risks have paid off, and it’s exciting to see how far you’ve come in your career.
Advice to women trying to move up the ladder in the restaurant industry:
Opportunities only come once and when they do, don’t hesitate to grab them. Don’t limit yourself to what you think you can only achieve, keep pushing and keep moving forward. Take the risk and have an open mind.
Favorite meal/item on your menu:
I love our Spicy Creamy Vegan Ramen; that and the Brussels Sprouts Tempura are my usual go-to’s. I also love our creative Chef’s Specials. Our Chef does a great job implementing new and exciting flavors with guest favorites.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Julie Wade
Head of Marketing, Taziki’s
Biggest professional struggle that you overcame:
In 2011 I came back to a full-time career after being a stay-at-home mom for a decade. During that time, technology had changed so much: The iPhone had just become ubiquitous, everyone was now using laptops, and social media marketing was becoming an important component of the marketing spend. Not to mention, I was 10 years older and no longer the ingénue. Making that adjustment mentally and emotionally seemingly overnight while juggling being a working parent for the first time was extremely difficult. Thankfully, my support system at home and work were patient and supportive in those first few weeks of adjustment, as well as the rest of my years as a working mother.
Advice to women trying to move up the ladder in the restaurant industry:
Don’t be afraid to advocate for yourself. Speak up for yourself when an opportunity arises to take on a new project, put yourself in a position for a promotion or when you feel you deserve more compensation. Assertiveness is the key to advocating for your own advancement.
Favorite meal/item on your menu:
Our lamb burger is my absolute favorite, but I have my own menu hack. I order it plain (instead of with feta and sauteed onions/peppers) and get a side of our pimento cheese and a souffle of tomato chutney aioli. I put the pimento cheese between the two patties while they are hot so the cheese melts and I spread the tomato chutney aioli on both buns. It’s the perfect ooey, gooey, cheesy burger.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Anne Pritz
Chief Marketing Officer, Bobby’s Burgers by Bobby Flay
Biggest professional struggle that you overcame:
Over the course of my career, the toughest professional struggle I’ve overcome was finding my voice and trusting in myself. This was particularly true when it came time for me to be the one responsible for making final decisions on behalf of extremely talented people I had the privilege of surrounding myself with. To overcome this challenge, I learned to lean on and trust in my background—my education, industry knowledge and extensive research—to formulate what would be the best decision, not only for a company but also for the welfare of franchisees where it may have applied, and for the longevity and success of the business.
Advice to women trying to move up the ladder in the restaurant industry:
I believe whole-heartedly in raising your hand for the projects that will really stretch your knowledge base. Aim to find yourself in a room with people you may not work with every day and you will learn so much. The trajectory of my career changed when I was placed on a team to implement change within a well-loved and well-respected brand. I was at a table with experts in each of their respective roles within the company and learning from them allowed me to become a better marketer and a better leader. I was able to become a big-picture thinker and developed an ops brain, enabling me to not only see the impact of what a marketing team can do but also balance that with what is realistic and executable at the restaurant level.
Secondly, I would advise women in the industry to develop a mentor and mentee relationship, as it can truly make a significant impact. During my time in Birmingham, I was part of an executive women’s leadership group called Momentum Leaders. I found myself among extremely accomplished female leaders throughout the city who were heading some of the most influential organizations. It’s easy to look around and wonder how did I get here? But I quickly realized, we’re all so much alike and as long as we support each other, we’re unstoppable.
Favorite meal/item on your menu:
Bobby’s Burgers By Bobby Flay’s Nacho Burger, Buttermilk Onion Rings and a Chocolate Shake.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Beth Larson
Director of Franchise Development, Toppers Pizza
Biggest professional struggle that you overcame:
At one point I was in a role where all my talents weren’t being utilized, but management was comfortable with my high execution and relied on me heavily holding that position. I continued my education in areas I saw we had a need or a potential future need so that I could step up to the plate and become the in-house expert on those subject matters. I stood up & spoke up when new opportunities came to light—“I’m here and I’m ready.”
Advice to women trying to move up the ladder in the restaurant industry:
Find a niche. Although having breadth of knowledge about your brand and the industry is good, be sure there is a specific area of depth. Don’t try to be all things to all people. What is IT that you can be an expert at and hang your hat on; the thing others will come to you for your thoughts/opinion.
Favorite meal/item on your menu:
Buffalo Chicken Pizza.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Shauna Smith
CEO, Savory
Biggest professional struggle that you overcame:
Learning there is so much to be learned in the struggle. Not every season is about vibing and thriving. Sometimes, it’s just hard. Valleys teach you lessons that summits never will.
Advice to women trying to move up the ladder in the restaurant industry:
I am ordinary and possess no extraordinary skills, but I’ve moved up the ladder by making everyone around me look good. I’ve gotten a lot of credit for being on a team of winners. Working together makes all of us a success.
Favorite meal/item on your menu:
Via 313’s Bobo Brazil, baby.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Nicole Tanner
Founder of Swig
Biggest professional struggle that you overcame:
Stretching myself too thin in the first seven years of growth. It was a struggle to support all 17 locations. But once I finally found the right partners, I learned to trust them to take the reins and give the much-needed support to our stores.
Advice to women trying to move up the ladder in the restaurant industry:
Don’t think you have to know it all. You know enough. Take those first steps, keep climbing, and lead out as the amazing woman you are!
Favorite meal/item on your menu:
The Founder drink, of course.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Angela Kavanaugh
Director of People & Culture at Swig
Biggest professional struggle that you overcame:
Recognizing that you’re in your leadership role because you deserve to be there. Imposter syndrome is real, but remind yourself you wouldn’t be where you are today if you hadn’t proven yourself to be knowledgeable and valuable to the brand you serve.
Advice to women trying to move up the ladder in the restaurant industry:
Grow your professional network and have it include two types of people: First, a mentor to provide perspective and add to your way of thinking for both personal and professional growth. And second, a champion who will speak your name in rooms you aren’t in. This will allow you to receive feedback from the brand to help you improve and gain trust to be more ingrained with the business.
Favorite meal/item on your menu: A Hula Girl and pretzel bites all day, every day.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Sandy Nguyen
Cofounder of Saigon Hustle
Biggest professional struggle that you overcame:
Closing a business is the hardest thing to do, but when it makes the most financial sense, it must be done. Today, the mindset is mitigating the risk—it’s the cost of doing business as you grow and evolve. Learning that was the hardest emotionally, but now I can move and make decisions without feeling tied to a concept or location.
Advice to women trying to move up the ladder in the restaurant industry:
Success always comes with some failures, but the key is to let those failures create a roadmap of what not to do. Perseverance in the face of setbacks is everything.
Favorite meal/item on your menu:
Lemongrass Salmon Rice Bowl.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Karissa Threadgill
Director of Marketing, Original ChopShop
Biggest professional struggle that you overcame:
Confidence and assertiveness in decision-making can be a challenge. Sharing your ideas without knowing how they will be perceived is a vulnerable place to be especially when you’re the only woman in the room. Finding your voice and stopping fear of rejection in its tracks will allow for your unique insights to be shared that may lead to new solutions, improvements, and opportunities for growth within your company. When you find your voice, you can articulate your thoughts clearly, confidently and persuasively, which results in contributing meaningfully to discussions. You have to trust yourself and have confidence that your perspective is valid and worthy.
Advice to women trying to move up the ladder in the restaurant industry:
Be a light in your workplace, value relationships, have confidence and take initiative. I have found that when you have a genuine desire to go beyond what your job requires, you are establishing your value and modeling your passion for the people you work with and your mission. It’s also incredibly important to understand operations at the restaurant level. Take the time to know the people running the show every day. Have belief in your abilities and carry a positive mindset in all that you do.
Favorite meal/item on your menu:
The Hot Honey Chicken + Hummus bowl has been a favorite of mine since we introduced it on the menu last year. We were able to take a majority of existing ingredients from our menu and bring them together to create new flavor combos that our guests haven’t experienced before. The yogurt sauce used on our Moroccan Turkey sandwich + red pepper hummus found on our Veggie + Hummus wrap are the perfect pairings with the Hot Honey sauce.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
ItsaCheckmate
Carmen Valdivia Venegas
Vice President of Enterprise Operations, ItsaCheckmate
Biggest professional struggle that you overcame:
Learning to overcome my own imposter syndrome, especially working at the crossroads of two male-dominated industries—restaurant and tech. I had to break through that (false) self-image and learn to believe that I’m where I’m supposed to be because of the experience, talent and years of hard work I’ve put in to get me where I am today. I have changed my perspective of this struggle to instead be a motivator that drives me to prove myself even more effectively.
Advice to women trying to move up the ladder in the restaurant industry:
Don’t let yourself get overwhelmed with the societal prejudices that try to force you to believe you don’t belong in the industry. Don’t be afraid to take risks. The reason why I am where I am today is because I took that leap of faith. It is crucial to be open to risk-taking and saying ‘yes’ to opportunities that are out of your comfort zone.
It was a massive risk for me to leave a Fortune 500 and join a startup with only 25 employees. However, I believed in this group of 25 individuals, the company as a whole, and I was drawn to the idea of getting in at the ground floor of a growing, genuinely innovative business. I wanted to be a part of building something, and I would never have gotten the opportunity to do so if I had opted for what was comfortable vs. what would push me to grow.
If you had told me 15 years ago that the key to success was to “work hard,” I would have said that I am working hard. Today, I believe the true key to my success was refusing to let the fear of taking risks hold me back from huge opportunities.
Favorite meal/item:
Anything on the FarmerBoys’ menu.
Check out the FSR version of our Women in Restaurant Leadership roundup here.
Jenn Johnston
CMO, Fat Brands
Biggest professional struggle that you’ve overcome?
I’ve “been acquired” four times and navigated 12 company acquisitions. While navigating these transitions comes with its challenges, in the end, they have accelerated my career development. Every new ownership has a different philosophy on how to drive a business forward. You have to listen, understand their philosophy, then take a critical step back and look at what you’ve been working on – almost like you’re assessing yourself from a third party consultant’s point of view. This strategic exercise forces you to evaluate what is moving the needle and what is just activity. I have been able to work with my team to assess ourselves, streamline, and sometimes change course to drive further results for new ownership groups. To this day, my team and I take the strategic time at minimum annually to re-assess and re-focus to ensure we have the right programs in place that significantly drive results.
Advice to women trying to move up the ladder in the restaurant industry?
Find at least one female executive in the industry to be a mentor for you. It’s incredibly helpful to have a sounding board to help navigate the different challenges that you will have ahead, see and help develop the vision of your career path and also to have someone to celebrate your wins with, even the small ones. Then, in turn, be a mentor to someone that is coming into the industry. We need to help lift each other up and inspire each other to take on more progressive roles in the industry.
