Gender Relations & Leadership: Outlook of the Future of the Food & Bev Industry

On this podcast recorded at in Seattle, our host Yareli Quintana speaks with three leaders in the foodservice and beverage industry who also happen to be women. The conversation begins by each identifying some of the changes they’ve seen happen in their respected industries throughout the years.

First, you’ll hear from Zoi Antonitsas, executive chef of Little Fish, Seattle’s first modern-day craft cannery and restaurant which will be found in the heart of Pike Place Market once it opens. Chef Antonitsas has over 20 years of experience in the restaurant industry and says she’s been fortunate to have worked with incredible men and women up and down the West Coast.

“I’ve never really felt like I’ve ever been discriminated against as far as being a woman, with the exception of a few, I would say, financial question marks…,” says Antonitsas. “There have definitely been a couple of times where I’ve had to fight to get financial compensation for my work, where I know for a fact that some male counterparts have received more money without having to ask.”

Then, you’ll hear from Brenda Lobbato, the Northwest Region Vice President at Ste. Michelle Wine Estates. She got into the beverage industry 30 years ago and has been in her current role since 2016, where she manages 26 percent of Ste. Michelle Wine Estates’ revenue totaling to $698M. Lobbato shares with the speakers that she’s recently seeing a lot more women getting into the beverage industry, which, for a long time, has been a “good ol’ boys network.” She’s proud to share that she’s helping spearhead a women’s group within Ste. Michelle Wine Estates.

“We have this thing we call Women of  Wine... we call ourselves WOW and so we started this WOW organization from the standpoint of having concerns that affect all employees, but that women are bringing forward,” says Lobbato. “So, if that’s a mentoring program or that’s a skills program, like public speaking or financial acumen, whatever that is… it’s making those topics and resources safe to talk about.”

Throughout the podcast, you’ll also hear from Roz Edison, co-founder of Marination Ma Kai, a food truck turned into brick-and-mortar locations serving up Hawaiian-Korean fusion cuisine across Seattle. Ten years ago, Marination Ma Kai’s food truck was “the first on 10 rolling in the streets of Seattle.” That number has grown tremendously since then and now Edison and her business partner are also established entrepreneurs in the fast casual space.

“Sadly, though, I just came from a 3-day conference from my industry. It’s called the Fast Casual Executive Summit, so about 150 to 300 C-level folks from chains that range from 50 to 800 units. Almost every single panel had 100 percent white, male panelists…,” says Edison. “...I had really hoped I would run into a female CEO or a female director of operations. That, I’m not seeing in the fast-casual side of it.”

The four speakers later dive into topics like employee relations, mentorship, and hopes for the future of the industry as it pertains to women. Stay tuned to hear which direction this interesting conversation took and how each panelist feels about each topic discussed!

How West Coast Chefs Are Utilizing Craft Beer As an Ingredient

How West Coast Chefs Are Utilizing Craft Beer As an Ingredient

By Brian Murphy, Foodable Contributor

Getting big by going small is a trend seen in many kitchens and bars throughout the country, and the continual climbing sales of craft beer should not be overlooked. 

The popularity of endless options and styles produced by craft breweries is creating a loyal following amongst the demographic businesses desire, and there is room for so much growth. Beverage programs already offering a variety of craft beers are plentiful, but not enough have taken the next step in utilizing craft beer in the kitchen. It's time to start. 

Dual Intentions

There are establishments up and down the West Coast that designate plenty of handles on their tap line to craft beer, many exclusively. These establishments are into the craft beer movement — the small scale, local flavor, and individuality, amongst other reasons. There are others getting involved because the numbers make sense. According to Mintel Market Research, 43 percent of Millennials say that craft beer tastes better and at least 50 percent have tried it. 

Quick-serve restaurants Hardee’s and Carl’s Jr. hopped on board early this year with a beer-battered fish sandwich, satisfying the craving for products featuring smaller breweries. On the West Coast alone, Brewer’s Association data states that there are 903 breweries in the three West Coast states alone, producing 17.5 gallons of beer annually for every adult aged 21 and up. These numbers may seem conservative in locations like San Diego, where new breweries are popping up all over the county. 

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