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Hosted by Satyne Doner · 🇺🇸 US · EN-US · 61 episodes
Established thought leaders with verified media credentials.
Women in Restaurant Leadership is a new podcast from the teams at QSR and FSR magazines and the podcasts QSR Uncut and The Restaurant Innovator. It will explore stories and insights from women leaders across the industry, creating a space to share ideas, aspirations, and help progress the sector forward. Join the WiRL movement!
Satyne Doner hosts Women in Restaurant Leadership, a business show with 61 episodes published.
Maureen DiStefano just stepped into her new role as Director of Franchise Development at Slim Chickens. And we wanted you to hear her story first. With 20 years of franchise development experience across Potbelly, Dunkin
Great growth doesn't happen by accident. It's architected. Designed and built with strategy, discipline, and a deep understanding of what actually works. Jennifer Durham, Senior Vice President of Franchising and Developm
Sometimes winning at something means knowing when it's time to move. Shannon Swenson just did exactly that. After helping drive one of the most explosive growth periods at Dave's Hot Chicken, she's now Chief of Franchise
Thank you to Foodbuy, our sponsor for this episode. Strategic procurement supports effective menuing and operations. Foodbuy Foodservice resources its Members to develop effective procurement strategies. Learn more at ht
30 years. That's how long Jane McPherson has been shaping brands in the restaurant industry—and she's still innovating, still evolving, still pushing forward. In this episode, I'm sitting down with Jane, Senior Vice Pres
When a restaurant's fryer breaks down, or the refrigeration system fails, there's a critical moment of truth: a skilled technician walks through the door and fixes it. But we rarely talk about that workforce. In this bon
Confidence isn't about being the loudest in the room. It's about knowing the value you bring and owning it. But here's what nobody tells you: in rooms where women are still underestimated, interrupted, and expected to pr
There's a difference between scaling and scaling thoughtfully. Between growth that happens to you and growth you actually architect. This week on WiRL, I'm in conversation with Jennifer Folger and Chrissy McKinney from E
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
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 wen
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 yo
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 know
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 C
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
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 wher
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
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 Craveworth
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 coo
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
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
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Women in Restaurant Leadership is hosted by Satyne Doner. The show is categorised under business (entrepreneurship) and has published 61 episodes.
Women in Restaurant Leadership has published 61 episodes.
Women in Restaurant Leadership regularly covers business, entrepreneurship. It sits in the business category, with a entrepreneurship focus.
Women in Restaurant Leadership is accessible for guests with genuine business expertise. A personalised, episode-aware pitch will still outperform a generic one every time.
Women in Restaurant Leadership hasn't explicitly signalled guest openness in recent episodes. That doesn't rule out pitching. your hook just needs to be especially compelling and relevant to their recent content.
Episodes of Women in Restaurant Leadership average 26 minutes. a focused format where a clear narrative arc and tight preparation matter most.
Our data rates Women in Restaurant Leadership's guest bar at 80/100 (Premium tier). Established thought leaders with verified media credentials. Sign in to PitchCentric to see how your own Pod Score compares against this show.
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