How restaurants aim to improve diversity and inclusion

DoorDash hires Stephanie Izard as restaurant adviser | Leaders that listen can inspire teams | Why the best leaders are those who pay it forward Created for {EMAIL} | [Web Version]( June 2, 2021 [WFF Leadership SmartBrief]( [WFF Leadership SmartBrief]( Advancing and Empowering Women Leaders [SIGN UP]( ⋅ [SHARE](  [] A Leader's Edge [] [DoorDash hires Stephanie Izard as restaurant adviser]( Delivery service DoorDash has appointed chef and restaurateur Stephanie Izard to the new role of chief restaurant adviser as part of the company's effort to get more feedback from restaurants. "This is an opportunity that I don't take lightly, as I know that bringing the voice of the local restaurants to leadership is critical to enact meaningful change," said Izard, who will hold the position for one year, at which point DoorDash plans to name a new adviser. Full Story: [Restaurant Business online]( (5/27) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] Career Progression: Developing Leaders [] [Leaders that listen can inspire teams]( Emma Coffinet asserts that active listening is one of the most valuable skills a leader can deliver to motivate a team. Prioritizing empathetic listening without distractions or judgments are some effective ways to listen. Full Story: [People Development Network]( (5/28) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] [Why the best leaders are those who pay it forward]( Good leaders are those who see their products and services through the eyes of customers and mentor others to create a new generation of leaders, says Fara Howard, the chief marketing officer of GoDaddy. "By paying your experience forward, remember that you will continue to learn and grow as a leader yourself," she says. Full Story: [Thrive Global]( (5/26) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] SmartBrief Originals [] [What are the next challenges for restaurants?]( Restaurants that weathered the upheaval of the coronavirus outbreak must now balance the demands of returning to dine-in business while also catering to the convenience options consumers embraced during quarantine, according to Datassential's Samantha Des Jardins. "Successful 're-entry' for brands as the US emerges from the pandemic includes embracing technology and the continued juggling of two customers: the in-restaurant diner and that consumer who would prefer to eat in the comfort of their home, but still demands all the quality and experience they associate with foodservice," she writes. Full Story: [SmartBrief/Food & Travel]( (6/2) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] - [SmartSummit: Fighting racism through the food and hospitality industries]( SmartBrief/Food & Travel (5/26) [] - [Indoor gardening is here to stay]( SmartBrief/Food & Travel (5/19) [] - [Will the future food supply chain reflect pandemic-era changes?]( SmartBrief/Food & Travel (5/17) [] Diversity and Inclusion [] [Making a restaurant, and a neighborhood, accessible]( Business partners George Gallego and Yannick Benjamin, who are both wheelchair users, are opening the restaurant Contento with the goal of creating an establishment that is accessible to all fine dining patrons in New York City's East Harlem. Benjamin, who was formerly a sommelier at the University Club of New York, has created a more affordable wine list featuring little-known bottles to entice customers, and his wife, former Gotham sommelier Heidi Turzyn, is the head of the restaurant's cocktail program. Full Story: [The Wall Street Journal]( (5/26) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] [Pride Month to be celebrated at McDonald's, Shake Shack]( Shake Shack is celebrating Pride Month with its limited-edition strawberry and blackberry frozen custard with rainbow glitter, donating 5% of its sales to the Trevor Project's suicide prevention initiatives for LGBTQ+ young people. McDonald's is also celebrating Pride by sponsoring the "Revry Presents House of Pride Brought to You by McDonald's" special on June 6. Full Story: [MediaPost Communications (free registration)]( (6/1) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] [How restaurants aim to improve diversity and inclusion]( CEO Action got thousands of CEOs last year to promise to foster discussions and education on workplace diversity, equity and inclusion. Several large chain restaurants have since taken action by, among other things, tying executive compensation to diversity, communicating diversity goals and creating new executive positions responsible for diversity efforts. Full Story: [Nation's Restaurant News (free registration)]( (5/27) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] [Craft beer industry grapples with its #MeToo movement]( Women in the craft beer industry are vocalizing the harassment, sexism and racism they have endured, prompting many organizations like Master Brewers Association of the Americas, Brewers Association and other to investigate these allegations. "When it comes to sexism in the industry, the overarching mindset is to suck it up and deal with it," said Seattle-based craft beer influencer and blogger Chanell Williams. Full Story: [Bon Appetit]( (5/28) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] Women and Innovation in the Workforce [] [Helping new moms can turn more women into entrepreneurs]( Helping new moms can turn more women into entrepreneurs (Pixabay) Parental leave isn't really an option for a startup when its founder is a woman, notes Andrea Ippolito, the mom of a 3-year-old and a 3-week-old and founder of [SimpliFed](, a telehealth company focused on virtual breastfeeding support. Ippolito says women-focused incubators don't go far enough, and she suggests several ways people can help close the entrepreneurship diversity gap by supporting new moms -- and women who want to become moms -- in their efforts to start companies. Full Story: [Crunchbase]( (5/25) [LinkedIn]( [Twitter]( [Facebook]( [Email]( [] - [Mondelez's Cocoa Life program aids female cocoa farmers]( ConfectioneryNews (France) (5/27) [] WFF News [] [What industry leaders read/listen to/watch and why]( A regular reading and learning habit is a key attribute among senior leaders. Fortune 500 CEOs read an average of four to five books a month compared to the average American who often doesn't finish one full book per year. Studies also show that active readers have higher incomes and that many execs who feel they have plateaued also report being too busy to read. Find out what some of the most influential women leading the Food Industry dig into to feed their minds, find inspiration and generate new ideas to fuel both professional and personal growth. [Read more](. 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