What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse? Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands. Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying g...
All content for Women in Restaurant Leadership is the property of Satyne Doner and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse? Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands. Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying g...
Pumpkin fatigue is real... but don’t tell its loyal fans. While nearly half of consumers say they’re over pumpkin, it’s still one of the most craved seasonal flavors. Meanwhile, apple is staging a comeback, and consumers are split down the middle on whether they want the classics or crave something new. In this bonus episode, I sit down with Shannon O’Shields, VP of Marketing at Rubix Foods, to dig into the fall flavor trends that have everyone talking (and tasting). From generational divides...
Women in Restaurant Leadership
What happens when a woman with zero preconceived notions steps into the food world and builds a 30-year culinary powerhouse? Last week, I sat down with Susan Wilcox, founder of The Herb Box, whose fearless leap into catering in 1995 sparked one of Scottsdale’s most beloved restaurant brands. Susan shared how she turned a whole-foods vision (long before it was cool) into a thriving business with two restaurant locations, private dining, and a full-service catering company — all while staying g...
