Women in the Lead 2025: Spotlighting 21 fast casual leaders | Women in Leadership

Happy International Women’s Day (March 8) and Women’s History Month, which we are celebrating all month long on FastCasual by highlighting 21 women leading the fast casual industry.

Designated by the National Women’s History Alliance, this year’s theme is “Moving Forward Together,” spotlighting “women educating and inspiring generations.” It aligns perfectly with The International Women’s Day theme, “For ALL women and girls: Rights. Equality. Empowerment.” Both are fitting for women working in the fast casual industry, who have a reputation for working together to elevate one another.

The movement is a “call to action demanding equal rights, power and opportunities for all where no one is left behind,” according to the United Nations. The sentiment is more important than ever as “insecurity, crises and democratic decay have created a perfect storm of backlash against women’s rights, according to UN Women, the United Nations entity dedicated to gender equality and the empowerment of women. “Nearly three quarters of the world’s population are living under autocratic rule that have curtailed rights and freedoms, and over 600 million women and girls lived in conflict-affected countries in 2022.”

I know we can’t change the world at once, and even when it feels like we are going backward, each of us can continue to do our small part to make things better. For the past decade, “doing my part” has been providing a platform for women’s voices in the industry that I cover. I am honored to share the stories of:

1. Sarah Anderson, SVP, operations, Beans & Brews Coffeehouse.
2. Sharon Arthofer, CEO and founder of Sip Fresh.
3. Annica Conard, chief brand officer, City Barbeque.
4. Kayla Dillon, VP of marketing, Cheba Hut Franchising.
5. Dana Edwards Manatos, founder and CEO, MilkShake Factory.
6. Elisia Flores CEO, L&L Hawaiian Barbecue.
7. Alexis Gillette, VP, marketing at Dunn Brothers Coffee.
8. Kelly Gray, VP and co-owner,Hot Head Burritos Franchising and VP/ co-founder of Rapid Fired Pizza.
9. Samantha Hebel, director, marketing, Hungry Howie’s.
10. Malorie Maddox, chief strategy officer, Scooter’s Coffee.
11. Erin Mandzik, senior director of corporate communications, FATBrands.
12. Morgan Mullen, director, marketing, PrimoHoagies.
13. Tonya McCoy VP, marketing,Angry Chickz.
14. Kelsey McManemin, VP of marketing, HTeaO.
15. Jane McPherson, SVP, marketing, Penn Station East Coast Subs.
16. Dawn Nielsen, COO, Kolache Factory.
17. Elaine Patel VP, Guest Experience and Local Store Marketing, FAT Brands.
18. Dawn Petite, president of BRIX Holdings.
19. Jennifer Schuler, CEO, Handel’s Ice Cream.
20. Katie Thoms, VP, marketing, FAT Brands, QSR Division.
21. Julie Wade, head of marketing, Taziki’s.

1. What was your very first job and how old were you? What did you learn from it?
My very first job was working the cash register at Cinnabon when I was 15 years old. I was too young to operate any of the equipment, so I primarily ran the register and interacted with guests. I quickly learned the importance of excellent customer service and how a friendly smile, clear communication and meaningful connections can truly enhance a guest’s experience and their day. It made me realize how much I enjoy engaging with people, and that passion for connection stayed with me. At the age of 17, I joined Beans & Brews and became enamored with the Coffeehouse environment and opportunity to connect with people in a more elevated way. Over time, as Beans and Brews has evolved, I have worked hard to preserve that special “Beans Magic” that still thrives in all our Coffeehouse locations today.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
At Beans and Brews Coffeehouse, inclusivity, celebrating individuality and creating a welcoming space for all are foundational to who we are. These values will always remain core to our company culture.

3. What do you love about the restaurant industry?
I love the dynamic nature of the restaurant industry, especially the way we can adapt to shifts in consumer behavior while staying true to our coffee roots. Being at Beans & Brews and in the Coffee Category for 27 years, I have seen trends come and go — like the brief rise and fall of low-carb frappes — which we eventually phased out. But I’ve also witnessed enduring evolutions like the rise of cold brew coffee, which went from a trendy concept to a permanent and still growing fixture in the coffee world. It’s fascinating to watch consumer preferences evolve and to be a part of shaping a brand that responds to those changes while maintaining the essence of who we are.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
Realize that your story is unique and that is your strength. Don’t let self-imposed limitations hold you back — instead, believe in yourself and trust in your potential, and you will be amazed at what you can achieve.

1. What was your very first job and how old were you? What did you learn from it?
Throughout high school and college, I held several part-time jobs, primarily within the service industry. Whether I was working at Ladybug, a local clothing store in Virginia, or as a server and hostess in restaurants, I was gaining valuable insight into the service industry while also creating positive customer experiences. It’s almost as if I was destined to build a career within this particular industry.

2. DEI policies are facing backlash and cuts. What do you think about this?Is it still important to you to ensure different voices are heard? Why?
DEI initiatives have evolved over time, with support dating back to the post-Civil War era for veterans searching for employment opportunities. One of the first DEI policy implementations from my generation was when John F. Kennedy signed Affirmative Action into law. Over the past few years, we have witnessed the pendulum of DEI initiatives dramatically swing from one side to another, leading both to the significant expansion and minimization of these policies.

As we continue to experience this most recent shift to eliminate these departments from corporate America, it remains imperative for organizations to keep an open dialogue and foster the conversation through company culture and behavioral expectations, even as formalized policies are being removed. As a woman in the restaurant industry, part of my entrepreneurial drive was defying societal expectations, and I have remained dedicated to fostering inclusive environments.

3. What do you love about the restaurant industry? What do you wish you could change?
What I love most about the restaurant industry is the constant drive for innovation and how it continuously evolves through welcoming new concepts and improving business operational methods. An example of this is the advent of the self-serve kiosk automation, which is proving to address the high cost of labor in the QSR industry, which is terrific. However, we must also ensure that brands, especially those that are emerging, remain committed to providing exceptional guest experiences, which helps strengthen customer loyalty. I find this to be incredibly important because another aspect of the industry that I deeply appreciate is the industry’s emphasis on fostering impactful customer service and creating meaningful experiences for consumers.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
I would tell the younger version of myself to prepare to get a thicker skin. It has always been my goal to control the narrative of my career, so when obstacles inevitably appear throughout this professional journey, I would remind the younger version of myself to remain resilient and confident. Rise above!

1. What was your very first job, and how old were you? What did you learn from it?
I’ve always loved clothes, so at 15, I landed my first job at a retail clothing boutique in the mall. I wanted to work there so badly that I went to the county to get a minor’s work permit since I was under 16. Retail, much like the restaurant industry, comes with its challenges when working with the public, but I had an incredible time helping customers and assisting them in finding the perfect outfits. That experience truly reinforced how important it is to love what you do — because when you enjoy your work, it becomes easier to overcome challenges and find real meaning in it.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
As both a woman and a businessperson, I find this trend deeply disheartening. Embracing diverse perspectives is not just a moral imperative — it’s a key driver of innovation and culture. Numerous studies have shown a direct link between diversity and financial performance, with top-quartile companies outperforming their bottom-quartile peers by 39%. Simply put, diversity isn’t just the right thing to do — it’s also smart business.

3. What do you love about the restaurant industry? What do you wish you could change?
It probably goes without saying that I love food, but what I truly love is the people in this industry. They are the most passionate, fun-loving, and hardworking group I’ve ever had the privilege of working with. The adaptability and dedication of those on the front lines never cease to amaze me. I only wish more restaurant workers, especially those in hourly roles, recognized the incredible potential for a lifelong career that this industry can offer.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
Don’t be too hard on yourself — learn from your mistakes, grow and move forward quickly.

1. What was your very first job and how old were you? What did you learn from it?
My first job was working in the events department of a large church in San Antonio. My supervisor, Linda Smith who passed away several years ago from cancer, was the person who ignited my passion for hospitality and instilled within me what it means to be a leader. As a stereotypical teenager, I had a chip on my shoulder and believed I knew everything. One day, Linda was sweeping in the BOH. I looked at her and said in a cocky, know-it-all tone, “Why are you doing that? We have people to do that. It’s their job.” Not missing a beat, she turned, looked at me in the way a mother who is about to put their child in their place and said, “Kayla, as a leader, you are not above any task. Never ask something of your team that you aren’t willing to do yourself.” A lot has changed from that moment 23 years ago; I can no longer walk around in stilettos refilling tea, but those words have stayed my constant north star. Hospitality is giving a great experience not only to Guests, but to those who work for, with, and around you. I strive everyday to be the leader she was to me and her team.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
One of the things that I try to do in my professional and personal life is “seek to understand” whether it is a problem, a person, a process, or what TV show my four year old is trying to tell me to turn on. I support inclusion, representation of all walks of life, learning about and respecting the beliefs and backgrounds. The parts of who I am that I am the most proud of are through experiences with people who were not like me, who had different values, upbringings and world views.

3. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
You will work harder, receive harsher criticism, be used, overlooked, underappreciated and dismissed. You will often feel torn between your passions and goals versus the societal expectations of who and what you should be. You will shift and change to appease the voices of power in hopes that one day, that seat at the table is more than a place to sit, but where you too are equally valued and heard. You will deal with circumstances as a woman that a man will rarely if ever experience. But don’t let any of that get in your way. Do not let fear quiet your conviction or hide your voice behind a smile. You have the power inside that you seek and remember you don’t need permission to speak.

1. What was your very first job, and how old were you? What did you learn from it?
My first job was in elementary school, helping out at the factory. But when I think about my first real job, it was working in our retail store — which ultimately evolved into the MilkShake Factory. I remember selling ice cream in the back of the shop and constantly thinking about how we could generate more sales.
Between high school and college, I started thinking about ways to make the business thrive year-round. Our chocolate sales were booming during the holidays, but how could we sustain that momentum in the off-season? That’s when I began developing milkshake recipes. I remember printing out a menu of over 50 milkshakes and testing all the flavors, creating syrups, sauces and purees, and presenting them to my parents. That summer, we did so much business with milkshakes that it solidified our path forward. It was an early lesson in recognizing opportunities for growth and innovation — MilkShake Factory was born from that mindset.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
When you foster an environment that values passion, skill, and enthusiasm, you naturally create a team of diverse individuals who uplift and learn from each other. Our business has thrived for over a century because of the people behind it — people who bring their own experiences, ideas, and energy to the table. Ensuring different voices are heard isn’t just important to us — it’s how we’ve always grown, innovated, and stayed true to who we are.

3. What do you love about the restaurant industry? What do you wish you could change?
I love the hospitality side of the restaurant industry — connecting with people, creating memorable experiences and bringing joy through food. But I do think we’ve lost some of that human connection in the industry as a whole. With the rise of quick-service models, we’ve shifted away from real hospitality, where guests are truly welcomed rather than just served. I’d love to see the industry refocus on genuine hospitality — how do we make guests feel special? How do we create experiences rather than just transactions?

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
Trust yourself and speak up. Don’t accept an answer just because someone tells you it’s right, think critically, ask questions and challenge assumptions. And most importantly have a voice at the table. Early in my career, I often had the right answer but let others, especially the men in the room, speak first while I stayed quiet. I’ve learned that confidence is everything. If you know the answer, say it. If you have an idea, share it. Women, in particular, need to believe in their own voices and trust their instincts. Your perspective is valuable so never hesitate to own it.

1. What was your very first job and how old were you? What did you learn from it?
I officially began working at L&L Hawaiian Barbecue during my high school years in Honolulu when my father “recruited” me to join the family business. Through that experience, I gained an early understanding of the hard work behind running a business from the dedication required behind the scenes to the importance of prioritizing customers and ensuring each guest receives the experience they expect and deserve.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
As a company founded by two immigrants, the driving reason for our growth has always been our desire to give opportunity to those who wish to achieve their American Dream. Because this is a part of our company’s DNA, it is not something we take lightly, nor is it something that we will activate or deactivate depending on the political climate. Personally, as a gay, Asian woman, I have first-hand experience of the profound impact of representation and the value of fostering an environment where diverse perspectives and experiences are shared openly and respected.

3. What do you love about the restaurant industry? What do you wish you could change?
What I find most rewarding about the restaurant industry is its ability to transform hard work into tangible opportunities for success and growth. It remains one of the most accessible avenues to achieve the “American Dream,” where dedication and perseverance can lead to lasting fulfillment. However, one challenge I hope to see addressed is the increasingly high cost of doing business, an obstacle that continues to rise and presents significant hurdles for both aspiring and established restaurateurs.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
Embrace the big challenges; they often lead to the greatest growth. I’ve gone from earning a paycheck in the restaurant to having the opportunity to provide them to others. It’s a full-circle journey that has shown me how perseverance can lead to meaningful and rewarding experiences.

1. What was your very first job and how old were you? What did you learn from it?
My very first job was as a summer camp counselor when I was 15 years old. Through that experience, I learned the value of independence, respect, resilience, teamwork, responsibility, leadership and gratitude. Most importantly, I realized that my mindset was key. I alone was in charge of how my day went. Understanding that my reactions and responses in every situation were the biggest determinants of my success led me to adopt my life’s motto: “Make it Fun” (with a capital F).

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
Diversity, equity and inclusion have been widely discussed, and while policies may evolve, the core idea remains the same — ensuring that everyone has a fair opportunity to contribute and succeed. I believe that all individuals should be treated with respect and fairness, regardless of background, identity or circumstance. At its heart, every business is a people business. Providing accommodations for those who need them isn’t about preference — it’s about ensuring that everyone has the tools and support to do their best work. Being a servant leader means recognizing the unique challenges individuals may face and fostering an environment where different perspectives are valued. No matter how policies shift, the goal should always be to create workplaces where all people feel heard, included and empowered to succeed.

3. What do you love about the restaurant industry? What do you wish you could change?
What I love about the restaurant industry is that everyone has to eat, and I get to help influence where, how and what they enjoy. If I could change one thing about the restaurant industry, it would be finding more ways to create balance — both for guests and employees. The industry moves fast, and while that energy is exciting, it’s important to ensure that people feel valued, supported, and set up for long-term success.

1. What was your very first job, and how old were you? What did you learn from it?
My first job was babysitting regularly at 14, where I developed valuable skills like time management (enforcing bedtimes) and negotiation (since bedtimes and snacks were often up for debate!). At 15, I took a summer job at a local printing company, which meant biking to work every day since I wasn’t old enough to drive. That experience taught me the importance of saving money — and inspired me to start saving for my first car.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
At Hot Head Burritos, we have always embraced a diverse workforce and franchisee community — a commitment that will never change. In the restaurant industry, factors like skin color or sexual orientation have no impact on a person’s ability to contribute meaningfully to our team. When I became an owner, I was proud to review employee pay rates and confirm that our male and female employees were paid equally, based on experience rather than gender. Ensuring equity and amplifying diverse voices isn’t just important — it’s essential to creating a fair and inclusive workplace.

3. What do you love about the restaurant industry? What do you wish you could change?
I love the constant innovation in the restaurant industry. The ever-evolving flavor profiles and shifting consumer tastes keep the business dynamic and exciting. Advances in technology and equipment are also transforming kitchens, making them more efficient than ever.

One thing I wish I could change is the challenge working parents face when their children are sick. Finding reliable substitute childcare is often difficult, forcing many to call off work. A solution to this issue would make a meaningful difference for both employees and businesses alike.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
I would tell myself to save even more money. In business, cash is king, and without the right resources, it’s hard to take advantage of opportunities when they come along.

1. What was your very first job and how old were you? What did you learn from it?
I started working at my parents’ Hungry Howie’s stores at a young age, doing everything from folding pizza boxes to making pizzas and delivering orders. This experience taught me many valuable lessons, but most importantly, responsibility, goal setting, and strong communication skills. Responsibility meant paying close attention to detail, staying motivated, and ensuring orders were completed on time. Accuracy was critical, especially when handling customized orders with various toppings — every detail mattered to ensure customer satisfaction.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
I understand the importance of staying culturally intelligent, aware and adaptable. In this industry, the customer experience is at the heart of success, and what drives that experience can evolve over time. Embracing a positive culture and continuously learning about customers’ needs and preferences are key to delivering exceptional service and lasting connections.

3. What do you love about the restaurant industry? What do you wish you could change?
I love the energy and excitement of the restaurant industry — the opportunity to bring people joy through flavor and food. Food is at the heart of every gathering and celebration, making it a powerful connection point. I also thrive on the competition within the industry, as it pushes us all to innovate and improve.

If there’s one thing, I wish I could change, it’s the way restaurant employees are sometimes perceived by customers. Too often, they are seen as mere order takers, when in reality, they play a vital role in fulfilling a customer’s needs, wants and cravings. A great meal isn’t just about the food — it’s about the entire experience. When a customer walks in “hangry” and leaves satisfied after enjoying a delicious meal, it’s because of the employees who made that moment possible.

1. What was your very first job and how old were you? What did you learn from it?
I was a sandwich “artist” for Subway. My first job taught me the value of customer service, giving me an understanding for how you can build strong connections and loyalty with your customers. Even if we had long lines of people waiting for their subs, making sure you made the customer feel valued kept them coming back.

2. What do you love about the restaurant industry?
I love that memories are created over our beverages. Some of my best talks and friendships have come from inside our coffeehouses and I’m positive Scooter’s Coffee’s customers have had similar experiences. I also love when you pull up and can tell a barista absolutely loves their job. It is contagious.

3. If you weren’t in the restaurant industry, what would you be doing?
I’ve had two major career shifts in life. I spent 20 years as a news anchor/ investigative journalist. I spent five years as an executive with Blue Cross Blue Shield. Now, I have the honor of being part of taking a brand nationwide and watching explosive growth. I’ve learned no matter the industry — if you keep the focus on the customer (external vs. internal) you win every time. If I were no longer in QSR — who knows? I’ve had an entirely non-traditional path.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
Let the game come to you. The biggest mistakes in my career came when I tried too hard. There is a beauty in relaxing in your own career by being intentional building others around you. You WIN every time when your team knows you are truly invested in their growth and not your own!

1. What was your very first job, and how old were you? What did you learn from it?
I was 16 years old when I got my very first job as a lifeguard and swim instructor. This job taught me the importance of responsibility at a young age as I was accountable for ensuring everyone was safe in the pool. Similarly, teaching swim lessons to children of various ages taught me that people learn in different ways. One thing might not work for one student and the other it will.

2. What do you love about the restaurant industry? What do you wish you could change?
There is so much that you can do with food from launching an inventive limited-time offering to introducing a new store format to forming an impactful brand partnership. These elements keep things exciting and fresh. Also, there is such a camaraderie in the space — everyone is so supportive of one another having been in other sectors previously.

If I could change something, it would be to slow down. What is the latest and greatest one day can turn into a fad shortly after. While new is good, there are a lot of tried-and-true things about the space that you can’t leave behind such as a personalized guest experience.

3. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
Don’t sweat the small stuff. I used to get caught up in tasks that at the time seemed quite significant, but in fact were far from it. Every day, I aim to focus on the big picture and delivering value. This was a big shift in mindset for me, but it has greatly benefited how I approach my day-to-day.

1. What was your very first job and how old were you? What did you learn from it?
At 15 years old, I started my first job at a local produce stand in my hometown. It was there that I quickly learned the value of providing exceptional customer service — not only does it enhance the customer experience, but it also fosters loyalty and encourages repeat business.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
As DEI policies continue to evolve, it’s crucial to recognize that inclusivity fosters stronger collaboration, innovation and overall business success. As a woman, I deeply value having my voice heard and the ability to confidently walk into any room I enter, and I believe everyone deserves that same opportunity.

3. What do you love about the restaurant industry? What do you wish you could change?
I love how the restaurant industry brings people together, offering comfort and joy through great food. There’s something special about creating positive experiences that leave a lasting impression on our guests. One of the biggest challenges restaurant owners face is finding and retaining reliable staff. I’d like to see how the collective industry can better address labor shortages and support employee retention. Building a dedicated, motivated team is crucial for delivering consistent quality and maintaining the exceptional guest experience that defines successful restaurants.

4. If you weren’t in the restaurant industry, what would you be doing?
If I weren’t in the restaurant industry, I would likely be focused on educating people about skincare, beauty and wellness. I’m passionate about fostering well-being, confidence and peace while helping others feel their best both inside and out.

1. What was your very first job, and how old were you? What did you learn from it?
My first job was at a Top 40 radio station in Oklahoma City when I was just 16, an experience that sparked my passion for communication and storytelling. Working in such a fast-paced environment taught me the importance of crafting compelling messages, meeting tight deadlines and connecting with a diverse audience. It also deepened my appreciation for the power of media and its ability to influence and engage — lessons that have shaped my approach to marketing and brand strategy throughout my career.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
Diversity, equity and inclusion have always been core values for me. I believe that fostering a workplace where everyone feels heard, valued and respected is essential, as diverse perspectives drive stronger decision-making and innovation. While implementing DEI initiatives can come with challenges, I am deeply committed to creating an environment where all voices are represented. A truly inclusive culture not only strengthens an organization but also fuels its long-term success.

3. If you weren’t in the restaurant industry, what would you be doing?
I’d likely be dedicated to building great teams, motivational speaking, and writing books. Empowering people to reach their full potential has always been a passion of mine, and I believe storytelling has the power to inspire meaningful change. Whether leading teams to success or sharing insights through speaking and writing, my focus would remain the same — helping individuals and organizations thrive.

1.What was your very first job and how old were you? What did you learn from it?
My very first job was at a snow cone stand when I was 15 years old. It was a simple job on the surface, but it sparked my passion for the food and beverage industry. I quickly learned the importance of customer service — how a small gesture or a great experience could turn a first-time customer into a loyal one. I also saw firsthand how innovation, even in something as simple as new flavors or creative toppings, could excite customers and drive business.

2. What do you love about the restaurant industry? What do you wish you could change?
What I love most about the restaurant industry is the fast-paced environment and the incredible network of people within it. There’s a shared energy and passion that drives innovation, creativity, and strong relationships—whether it’s among team members, guests, or industry peers.

If there’s one thing I’d love to see change, it’s more female CEOs in this space. There are so many talented women leading at various levels in the restaurant industry, but leadership at the highest level still has room for greater representation. More diverse leadership brings fresh perspectives and stronger businesses, and I hope to see that continue to evolve.

3. If you weren’t in the restaurant industry, what would you be doing?
When I was 16 my dream was to own and operate my own luxury car dealership.

1. What was your very first job and how old were you? What did you learn from it?
My first job was scooping ice cream and making sundaes at Victoria’s Ice Creamery in St. Louis. During the summer months, we often had lines of customers 12 people deep at the walk-up window, and the dine-in guests were served by waitresses who demanded quick order turn around. I thrived in that demanding environment and loved the energy. I learned that problem-solving is much easier with a calm demeanor and that customer service and recovery are both an art and a science — key to driving repeat business.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
Ensuring different voices are heard is essential to building a strong, inclusive brand and team. Diverse perspectives drive innovation, create better customer experiences, and foster a culture where everyone feels valued. I’ve seen firsthand how listening to a variety of voices leads to stronger decisions and long-term success.

3. What do you love about the restaurant industry? What do you wish you could change?
I love the restaurant industry because it blends strategy with creativity, where every decision — from menu innovation to marketing — shapes the guest experience. Great food is at the heart of it, but it’s the culture, community, and people that make it truly special.
The restaurant industry thrives on great people, but we must invest in their long-term success. I’d love to see more focus on training, mentorship, and career growth — helping employees build careers, not just jobs. At Penn Station East Coast Subs, training is a huge priority with a commitment to people development and the team’s efforts were recently recognized with the Apex Training Award. Investing in people strengthens retention, develops future leaders and elevates the entire industry.
4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
The messy middle is where the magic happens. Don’t be afraid to get your hands dirty.

1. What was your very first job and how old were you? What did you learn from it?
My first job was scrubbing baseboards at Kolache Factory when I was 8 or 9 years old. I was also on dish duty. What I learned from that experience is that nothing is beneath you — starting at the bottom teaches you the importance of attention to detail and the value of hard work. Every role matters in building a successful business.

2. What do you love about the restaurant industry? What do you wish you could change?
I love the restaurant industry because it is full of passionate, hardworking people who will do whatever it takes to make their business succeed — whether that means scrubbing baseboards, serving customers or managing social media. It’s a tough industry that requires resilience, creativity and problem-solving. I thrive on tackling challenges, whether it’s creating new menu items, refining marketing strategies or improving operations.

If I could change one thing, it would be the high turnover rate. While we are fortunate to have many long-term employees, finding loyal, dedicated staff who want to grow within the company is a constant challenge. The reality of entry-level jobs is that people often leave for slightly higher pay elsewhere, making retention difficult across the industry.

3. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
I would tell my younger self to stop worrying about what other people think. When I first started in my leadership role, I struggled with insecurities, fear of conflict and the perception of nepotism. I felt the need for external validation. Over time, and especially during the challenges of the COVID-19 pandemic, I realized my value as a leader. I learned that confidence comes from experience and taking action, not from waiting for approval. I wish I had trusted myself more from the beginning.

1. What was your very first job and how old were you? What did you learn from it?
When I turned 16 years old, I got my driver’s license, first job and first bank account all in the same day! The day of my 16th birthday I drove myself to the DMV, then straight to McDonald’s where I landed my first job and then finally to Bank of America. It wasn’t until afterwards when I drove home that I told my mom everything I did that day.

2. What do you love about the restaurant industry?
My favorite thing about the restaurant industry is the social interactions and immediate connection to our guests. In an industry that is constantly evolving and growing, breaking through the old ways of doing business in this field is a constant challenge. Being adaptable and innovative is key!

3. If you weren’t in the restaurant industry, what would you be doing?
In addition to my career with FAT Brands, I also run a nonprofit called Career Sparks, where we help children from Title 1 Schools with their career exploration. If I weren’t in this industry, I would dedicate my time to help families and their children build better futures.

1. What was your very first job and how old were you? What did you learn from it?
The day I turned 16, I started working in a local fast food restaurant. I typically ran the drive-thru. At first, I learned to speak clearly, move quickly and accurately count money. As time went on, I also learned about paying tax, how to save money and how to manage customer service all while working with a team.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
Diverse teams bring different perspectives and ideas. Recruiting diversely with the goal of hiring the best talent and ensuring everyone feels valued and included creates the environment I want to work in and create for my team.

3. What do you love about the restaurant industry? What do you wish you could change?
What I love about the restaurant industry is that people come to restaurants to gather, to celebrate or commiserate over a difficult workday for a much-needed break from an otherwise hectic day. We see real relationships every day in restaurants. We can connect, touch and affect the day of another fellow human being. We get to be part of the small instances of joy and laughter, where else can you get that? When everything comes together — good food, happy customers, a smoothly functioning team — there’s a strong sense of accomplishment. While the restaurant industry can be a fulfilling and dynamic place to work, it’s not for everyone. People who prefer more predictable hours, less physical labor might choose a different path

1.What was your very first job and how old were you? What did you learn from it?
I created my first job. I was about 13 years old when I set up a “day camp” for neighborhood kids in my backyard. I created a flyer offering my services that I handed out to local parents. I set up games, activities and snacks, and just like that, I had a business! Eager parents took me up on it right away! It gave me a sense of pride to build something entirely on my own — from idea to execution — and it built my confidence that parents entrusted kids with me.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
I haven’t worked inside large organizations with DEI programs to speak to this directly. What I can say is that our country is a place where you have tremendous diversity — race, gender, class, sexuality, country of origin, political perspectives, religious affiliation — that is constantly evolving over time. Restaurants are shared social spaces serving all. Our job is to make sure that when people come to our restaurants they find a place where they are treated with dignity, kindness and respect. Where their humanity is recognized and greeted with a smile. I read a study once that talked about how the small interactions we have with others in our community can have a tremendous impact on our contentment, trust in others and sense of community. One of the things that drew me to Handel’s is our value of being a community center and place we can all slow down and enjoy life’s simple pleasures. For me, being in the hospitality business in America by definition means you are creating spaces where all kinds of different people are welcomed.

3. If you weren’t in the restaurant industry, what would you be doing?
Retired! I’m exactly where I want to be.

1. What was your very first job, and how old were you? What did you learn from it?

I was 14 years old and actually had two jobs. One was a retail associate at a higher-end clothing and home goods boutique, while the other was working the concession stand at the YMCA Baseball Fields. Although the experiences were vastly different, I learned many lessons in both roles and began to understand customer dynamics and how to handle various interactions. Another thing that stuck with me was something I learned from my boss at the boutique. She often said, “No trip is a free trip,” meaning that before heading to our back stock room or taking a break, we should look around the front of the house to see if anything needs attention or could be carried back with us. It was a funny saying, but it taught me the importance of being aware of my surroundings and how I may be able to help my co-workers and customers — essentially, leaving things better than I found them.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?

More women continue to take on leadership and C-Suite roles in the space, which is amazing to witness. I hope my family and children see the hard work that I and so many others have put in to step into these positions and how incredible it is to see individuals from all backgrounds come together to achieve our shared goals.

3. What do you love about the restaurant industry? What do you wish you could change?

I love how food has the incredible power to unite people! The cherished memories created over a shared meal or sweet treat are truly magical, and I am passionate about contributing to these beautiful moments. If there was something I could change about the industry, it would be the ever-changing trends! There is a lot of noise out there and some great ideas/trends can get lost as a result.

1. What was your very first job and how old were you? What did you learn from it?
I grew up working at my family’s dry-cleaning plant, where I got my first real taste of retail and customer service between the ages of 15 and 18. Interacting with customers daily taught me just how vital service and reputation are to a brand. Our family had been in the dry-cleaning business since 1917. Even as a teenager, I understood the responsibility of protecting that legacy. It was in that shop that I developed my strong work ethic. On the morning of my 16th birthday, my dad woke me up early — it was a Saturday, and while I had a party planned for that night, he made it clear that work came first. That lesson stuck with me: there’s a time to celebrate, but commitment and responsibility always take priority.

2. DEI policies are facing backlash and cuts. What do you think about this? Is it still important to you to ensure different voices are heard? Why?
Merit should always be the primary factor in hiring, scholarships and opportunities. While our company does not have a formal DEI policy, I have built a diverse team that brings a wide range of perspectives, backgrounds and skills to the workplace. It’s the responsibility of strong leaders to cultivate well-rounded teams organically, without relying on arbitrary quotas. Smart managers recognize the value of diversity and naturally build teams that reflect a variety of experiences and strengths.

3. If you weren’t in the restaurant industry, what would you be doing?
I’ve always wanted to be an attorney, and I can see myself being general counsel for a company.

4. What is one thing you’d tell your younger self as you were starting your career in the corporate world?
I took a 10-year break from full-time work while my kids were growing up, and if I had to do it all over again, I wouldn’t change a thing. My children didn’t have luxury vacations, travel ball or the latest gadgets. Now in their mid-20s, they both say they wouldn’t trade those years for anything. The time I spent with them and the foundation I helped build are priceless to me.

There is immense professional and financial pressure on women to return to work after having children, and resisting that pressure is not easy. But for me, the decision to prioritize those years at home was one of the best I’ve ever made.