Empowering Women in Foodservice: A Panel Discussion on Success, Challenges, and Innovation

Attendees at this year’s IFPA Foodservice Conference began their Friday morning with breakfast, networking, and a vibrant panel discussion showcasing the diverse experiences of women in foodservice. What once began as a networking event before a session has become the session itself. IFPA’s CEO, Cathy Burns , stated that the need, the interest, and the impact of supporting women in foodservice leadership roles cannot be ignored.?

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Women want to grow, be heard, maintain a healthy work-life balance, and make a difference. The men in the Steinbeck Ballroom, taking in the session, serve as allies, which sends a huge message that doesn’t go unnoticed.??

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Before the discussion panel kicked off, the audience heard from Cindy Long , Deputy Under Secretary, for Food, Nutrition, and Consumer Services for the USDA . She touted the importance of women having leadership roles in the foodservice field, as when she began her career 30 years ago, nutrition was a popular segment for women to gravitate to – but not in distribution, marketing, or supply chain roles. This has shifted, and she feels that this is a “time of great opportunity for women.”??

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Without further ado, the panel hosted by Lauren M. Scott began. Featuring four women sharing their experiences and insights from the foodservice field, the audience learned what drew them to the industry, and has inspired them over the years.??

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From sharing meals with families at restaurants, to early jobs and educational paths leading them to the field, each woman shared a different perspective on what it took for them to succeed.??

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For Linette Dodson, State School Nutrition Director, School Nutrition Division, Georgia Department of Education, the answer seemed obvious: “We’re serving children, why wouldn’t we want to be successful?” The benefits of educating children about healthy eating and where their food comes from are endless, and have served as an important purpose for Dodson throughout her career.??

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Danielle Kuhn, Owner of Scratchboard Kitchen , was pregnant while overseeing the opening of her restaurant in 2020, and found it important to have plans in place to support women in terms of childcare – without the burden of the work falling on the mother herself.??

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The women agreed on the importance of maintaining a work-life balance, but acknowledged that this concept continually shifts over the course of one’s career. Maria DeSarbo , President of CARBONELLA & DESARBO INC , suggested attendees take stock of their current situation: “What do you want in life? What makes you tick?” She credited being honest, finding her path, and being aware of changes along the way and adjusting accordingly.?

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Lisa Hearne , Senior VP of Foodservice Sales and Marketing for Taylor Farms , agreed, stating that one must accept both their successes and failures. In turn, this helped her recognize that she had support from her team, which let her grow as a leader by delegating, and uplifting others by providing them with new opportunities and responsibilities.??

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However, it can be difficult to take the next step. What’s in the way? Dodson suggested assessing the skills required to succeed, and then seeking out fellow leaders with those attributes to help move forward.??

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DeSarbo agreed, stating that the need to spread knowledge and uplift others can help staff grow as well, and provide more balance for herself. Kuhn highlighted the importance of championing others, while Hearne discouraged women from “working in silos.” It’s important to avoid getting stuck in your role, and being naturally curious can lead to a variety of other opportunities.??

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As the session wrapped up, the themes of the morning had come full circle. “It starts with you,” they all agreed. Having passion and purpose will allow women to push past their challenges in the workplace, and align them with a vision for the leader they strive to be. The path to success can be uncomfortable, but embracing this can also lead to tremendous growth and a wealth of opportunities. After all, this will shape the future of foodservice.?

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