September 6-8, 2018  |  Orange County Convention Center

Foodservice Council for Women

Foodservice Council for Women

Now in its 6th year, the Foodservice Council for Women, a networking organization that connects and promotes women leaders locally and builds connections nationally. Throughout the year three high energy panels are held at the International Restaurant & Foodservice Show of New York, Western Foodservice & Hospitality Expo, and Florida Restaurant & Lodging Show. Don't miss this high energy - action packed - line up of women industry leaders! Find out what challenges they faced? What lessons were learned? What they wish that had known starting out? Advice and secrets on making it in today's competitive marketplace? Questions will be addressed in this interactive panel session. See our exciting lineup of panelists for 2017 below! 

The 2017 Foodservice Council for Women Panelists Include:

Moderator: Betsy Craig

CEO & Founder: MenuTrinfo

Betsy Craig is an Award Wining CEO and the Founder of MenuTrinfo®, LLC, a leading company providing accredited nutrition & food allergy solutions. MenuTrinfo is dedicated to helping foodservice operators including institutions, restaurants and catering operations protect the lives and health of customers by meeting and exceeding new nutritional labeling regulations as required by law.

The company’s complete suite of services includes menu labeling, certification and training in the areas of food allergies and food sensitivities, AllerTrain™ the only ANSI accredited food allergy & gluten-free training class in the food service industry, nutritional counseling and policy development. It is the only full-service solution for nutritional labeling that is insured and based on an FDA-approved process.

Panelist: Carol B. Dover

President & CEO: Florida Restaurant and Lodging Association  2017 Beacon Award Recipient

Carol B. Dover has served as President/CEO of the more than 10,000 member Florida Restaurant and Lodging Association (FRLA) since July of 1995. Dover is a professional association manager, a lobbyist, a former government insider, and a Florida State University Dedham School of Hospitality graduate with a degree in Hotel and Restaurant Management. As the FRLA's President/CEO, Dover works to protect, educate, and promote the diverse interests of Florida's hospitality industry before the Florida Legislature and lobbying against unfair government regulation. She also serves as a member of the Board of Directors for the National Restaurant Association, Council of State Restaurant Associations, International Society of Hotel Association Executives, VISIT FLORIDA, Florida State University College of Business Board of Governors, Florida TaxWatch and the Florida Agriculture Center and Horse Park. 

Panelist: Michelle Noble 

Chef & Director: Education Career Education Corporation

Chef Noble is the former Campus Director  of Le Cordon Bleu College of Culinary Arts in Orlando. The past fifteen plus years at LCB reflect the focus on her three greatest passions-cooking, teaching and leadership. Her education includes an Associate degree in Culinary Arts and Bachelor’s degree in Food Service Education from Johnson & Wales University and a Masters of Education in Instructional Technology from American Intercontinental University. Her industry credentials include Certified Culinary Educator and Approved Certification Evaluator with the American Culinary Federation and Certified Hospitality Educator form the American Hotel and Lodging Educational Institute. Additionally she holds Certified Higher Education Professional from the National Association of State Administrators and Supervisors of Private Schools. Chef Nobles thirty years of food and beverage experience include both front and back of the house and range from small fine dining operations to large hotels.

Panelist: Amber Phillips

Chef & Owner: Sage Events LLC, Sage Kitchen LLC, & Wedding Planner/Officiant/Owner of Sand Dollar Weddings

Having a young daughter and 2 step sons, Amber left her full time position with a restaurant group for another career. She couldn't walk away from the business completely though. Amber opened Sage as a private chef service back in 2006 as a side business. She maintained her career unrelated to food for several years. The economy drop of 2008/2009 was devastating on her business, private chef customers had completely diminished so she concentrated on her career. Fast forward 2011, Amber donated a dinner for charity that someone had won and wanted to redeem. Although she wasn't cooking as a business, she agreed to do the dinner. She made an organic carrot, sage and mint soup shooter and posted a photo on Facebook. From that photo, a former classmate and current physician emailed her asking if she knew how to do gluten free. Amber then began researching gluten free, along with dairy free and soy free. She started cooking for that classmate who had multiple food allergies. Her new client started spreading the word and Amber specialized her business and re launched it. At 40 years old, as a single mom, she quit her full time job and built her own kitchen specializing in gluten free meal delivery and catering service. She has won Gulfshore Life Magazine's Best Pre-Made Meal for 2014,2015, 2016 and 2017 along with many other awards in Catering, Farm to Table, Organics, Vegetarian, and Healthy Treat Categories. In 2016, she expanded her kitchen to include Sage Kitchen which is the wholesale division of Sage, providing gluten free baked goods to country clubs and clean premade meals for retail purchase in small specialty stores. Amber also owns Sand Dollar Weddings, which is a full service wedding and officiating company. Amber personally writes and performs the weddings she officiates. Amber grew up in Naples, FL. She has 1 daughter Meadow who is a student at her alma mater, Barron Collier. Amber enjoys kayaking, the beach, traveling, experiencing different cuisines, watching football, and is an avid concert goer.

Kathleen is the founder of Kathleen Wood Partners, LLC, an innovative growth strategy firm, specializing in shifting leaders and businesses to new levels of success. Kathleen and her partners offer strategic consulting services, brand development, keynote presentations and results-driven solutions for hospitality, healthcare, service, manufacturing and retail clients. Her firm consistently works with Fortune 500 leaders, INC 1000 founders and entrepreneurs.

In August of 2012, Kathleen and her sister Sue Tierno and niece Jen Tierno launched their concept Suzy’s Swirl in Gurnee, Illinois. Suzy’s Swirl is a self-serve yogurt, gelato and sorbetto shop. Their vision is to re-ignite the American Dream through swirling frozen goodness, swirling greatness and swirling gratitude with their innovative franchise program. In June of 2014, they opened their second location in Lake Bluff, IL.

Kathleen is a nationally recognized growth strategist, motivational speaker and author, and a proven leader in business and non-profits. She blends her corporate sensibility and rigor with entrepreneurial vigor and innovation to deliver sustainable solutions. In 2010 she published her first book, The BEST Shift of Your Life – The Restaurant Manager’s Guide for Success Outside the Restaurant.

Before founding her own companies, Kathleen served as the President and COO of Raising Cane’s Chicken Fingers from 2005–2007. During her tenure, she led the organization through the impacts of Hurricanes Katrina and Rita and the extensive recovery process that followed and through an unprecedented 100% growth in two years. The highlights of Kathleen’s tenure as President and COO included sales growth from $24M to $100M, expansion of store locations from 24 to 68, geographic expansion from 3 states to 14 states and increase of workforce from 800 to 2100. The most significant contribution however was the development of a strategic platform for growth while maintaining the integrity of the Raising Cane’s culture and brand.

Kathleen is also a featured speaker and keynote presenter at corporate events, association meetings and multiple industry functions. The following is a sample of her recent presentation platforms:

• The People Report Quick Service Symposium - 2007, 2008, 2009, 2010, 2011
• Fast Casual Summit
• TDn2K Global Best Practices Conference
• New York Hotel and Restaurant Show
• The Interim Healthcare National Conference
• The Association of Healthcare Foodservice

Kathleen is currently a board member for the People Report™ and Women’s Foodservice Forum, People Matter Strategic Advisory Board, Bama International and she is the co-founder of The Foodservice Council for Women. Kathleen is a past president and board member of Council of Hotel and Restaurant Trainers.

She holds a Bachelors of Science degree in hotel restaurant and management from University of Wisconsin – Stout and Master in Business Administration from Loyola University of Chicago.
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