Transcript

HOST: ALICE CHENG

Welcome to Hospitality On The Rise, the podcast about the people shaping the hospitality industry and their journeys. I'm your host, Alice Cheng, Founder and CEO of Culinary Agents, hospitality's go-to hiring platform. And I'm here to give you your dose of virtual mentorship.

Here, we'll be sharing the stories, lessons learned, and advice from hospitality leaders who've carved out their own path to success. After all, this industry is where many get their start and go on to do incredible things.

Whether you're a pro, starting out, or just love the hustle, this podcast highlights what makes hospitality extraordinary, the people.

HOST: ALICE CHENG

I'm so excited to have Jenny Goodman here with us today. Jenny is Co-Founder and CEO of TILIT, Co-Founder of UTILITY Show, and Co-Host of The Builds podcast, which we're gonna hear all about these projects shortly here. And she is also a friend. So hi Jenny, how are you? 

GUEST: JENNY GOODMAN

Hi, I just love seeing you. I'm so happy to be here.

HOST: ALICE CHENG

I know, this has been a long time coming. I feel like every time I see you, I'm like, “Oh, we need to do this.” So I'm happy we're finally here. Lives and businesses just get in the way. 

GUEST: JENNY GOODMAN

They do.

HOST: ALICE CHENG

But I always love having podcast co-hosts on here as well because I like to flip the script and say, well, now it's your turn. This is about you. Tell us, how did you get into the hospitality industry?

GUEST: JENNY GOODMAN

Oh geez. So I've been working in hospitality basically since I was in high school. My first job was as a waitress at a local sort of hula hands type of place. I was, spoiler, not a great server. That being said, when I went to college, I went to live in New Orleans. And that was really where I fell in love with food and restaurants and dining. 

And I worked at Commander's Palace the entire time I was an undergrad at Tulane. And I learned how hospitality transforms people’s lives, experiences, the happy moments, how you can really transform somebody's day, just from watching the amazing hospitality that the Brennans deliver there. And that's where I met my co-founder and partner in the business, Alex, who was a chef at Commander’s. And we eventually started the company together 20 years later.

HOST: ALICE CHENG

I love it and I did not– I mean, again, I love these paths because when I start talking about people's careers, and they go way back when, I'm like, “I did not know that about you guys,” you know? 

GUEST: JENNY GOODMAN

Yeah, way back when. Yeah.

HOST: ALICE CHENG

And we had Ti [Martin] just a couple of episodes ago, so, you know, her family just exude…

GUEST: JENNY GOODMAN

Yep.

HOST: ALICE CHENG

And ironically, I just got a message and they're like, “We want to send you King Cake!” And I'm like, what!

GUEST: JENNY GOODMAN 

Yes, it's Mardi Gras season!

HOST: ALICE CHENG

I know!

GUEST: JENNY GOODMAN

I love that. Yeah, they're the best. 

HOST: ALICE CHENG

Anyway, okay. So we don't want to skip through all the good stuff because you're like, okay, you know. 

GUEST: JENNY GOODMAN

Yeah. And then we started the company and that was it. Here we are. I know.

HOST: ALICE CHENG

Exactly. Exactly. So you went to do a bunch of things before.

GUEST: JENNY GOODMAN

Yeah, so essentially after I left New Orleans, I moved to New York City. I worked in pharma actually for about 10 years. During that time, Alex continued working as a chef in restaurants and then ended his career as a private chef. We also started a restaurant during that time in Brooklyn called Goods. We like to say we were the fastest restaurateurs because we opened and closed in six months, which led us to want to do our podcast, The Build, which we can

talk about later. 

But yeah, so that was a fun, very expensive learning experience. But during this time when I was finding my way back to hospitality with opening the restaurant and Alex was still working as a chef, we realized that there was a need in the marketplace for better chef workwear. So Alex was at the top of his career, really, as this private chef for a celebrity family, cooking in front of very high-profile folks and never really felt cool and proud in his uniform. And when he was looking for better fitting, more durable and really just fashion-forward chef apparel, he didn't see it. 

At the same time, what we were noticing happening in restaurants is that chefs were no longer at the back of house, right? So it's like every dining room you go to, or a lot of dining rooms you go to, the kitchens are open now, the chefs are really part of the dining experience. Instagram has changed people being forward-facing, right? So you're, as the chefs and culinarys and the creators in this world, you're also interfacing with your guests, not only in the dining room, but also digitally, but nobody had really up-leveled the uniform that met what's happening in the craft.  So that’s when we started designing our own, and that was about 13 years ago, which is hard to believe that we started all the way back in 2012…

HOST: ALICE CHENG

Wow.

GUEST: JENNY GOODMAN

…originally, it was like when we came up with the first designs and 2013 was our first real year pushing into business. So it's been a journey slowly grinding. And so we started the company with one shirt, our chef shirt, which is still the best-selling product across the brand, a pair of pants, and an apron, which is like now we call the Contra apron, again, one of our best-selling products.

HOST: ALICE CHENG

I love it. And there's so many lessons here to be learned. And I'm going to start someplace, but then I'm going to rewind a little bit. So I want to highlight what you said about you and Alex realizing that there was a need. And oftentimes people say, “I want to work for myself. I want to start my own company.” But you need to find a need for something, because ultimately somebody needs to buy that thing that you create.

But I want to rewind a little bit and talk about your restaurant that you opened for six months. And I know you have this podcast that talks about opening, and we can get to that. But do you remember what was one of the lessons learned from that experience?

GUEST: JENNY GOODMAN

I mean, our lesson learned was that we had not fully baked a real business plan, and we didn't have enough capital. So I think that was the biggest thing for us, is that the financial planning piece that you really need to set up from the beginning, we didn't do properly, which led me to go to business school while we were starting TILIT to make sure we never made that mistake again. 

But yeah, I think our financial model wasn't correct or fully baked. And so we were like, “It'll be fine. We'll have enough working capital,” and we didn't. So when we realized we couldn't make the model work, we pretty quickly sold the business at a loss, but sold the business pretty quickly to somebody who then went and invested additional funds into infrastructure. We didn't have the proper infrastructure because we were trying to do everything too cheap. And then it ended up costing us more money in the long run. So when we sold the business, the new owners reinvested. It took them six months to get reopened. And they're still open to this day. And that was in 2010, we opened that business and closed that business.

HOST: ALICE CHENG

Wow, Well, I mean, kudos. Sometimes recognizing something quickly and making a change in pivoting or taking action is the best move.

GUEST: JENNY GOODMAN

Yeah. Exactly. Like, we talk about the sunk cost fallacy, like, “But I've already put this much money into it,” but if it's broken, putting more money in might not fix it. And realizing that and being like, it's okay to walk away from these sunk costs and move forward, I think, is a really important lesson.

HOST: ALICE CHENG

Yeah, yeah, and certainly lessons that you all took obviously into your now 13+ year business. So, okay, so we're fast forwarding. You went to [business] school and you finished that, and TILIT was officially, after you started with some pieces, what were some of the early challenges you ran into with this business?

GUEST: JENNY GOODMAN

I mean, some of the early challenges. There's so many, I'm like, let me think of them, so many. We bootstrapped TILIT at first too, so obviously we're dealing with finite capital and resources. So inventory early on for us was very challenging, so it was hard to understand if, you know, do we have enough? What are we stocking out of? And is that killing growth for us? 

I mean, the other thing is that we were a premium in the marketplace, right? So when we started the business, there was of course Bragard, which is an amazing legacy brand that has a very expensive chef coat, but again, it hadn't changed. It was pretty standard, it's been the same thing for a hundred plus years. But otherwise, there weren't really premium aprons, there weren't really premium pants for chefs, there weren’t a variety of premium tops for chefs, and so we came in being like, “We're gonna sell an $85 apron,” and people were like, “But I pay $20 on Amazon or wherever, and that's always been the cost.” 

So really the reframing and the education piece of, yes, but you deserve a quality product that's not going to fall apart when you're working in it for 10 hours a day, seven days a week, and will last you for a full year or maybe two, three. I mean, we have people email us and be like, “I have an apron that's 10 years old and the body is perfect, but I just need a strap replacement. Can you guys replace it?” 

So with the commodity apron, you don't have that same experience. So there was this whole reframing of like, you're going to get amazing quality, you're going to get people who understand what you're doing every day and want to build a community with you at the forefront, meaning the hospitality community at the forefront of everything we do. And so I think that was the biggest mind shift that we had to educate folks on is that, yes, we're more expensive, but you're getting something that's gonna last longer, and we'll be with you.

HOST: ALICE CHENG

Yeah, and for those of you, because this is for the hospitality industry, we're all creatures of habit. If it ain't broke, don't fix it. 

GUEST: JENNY GOODMAN

Yeah. Yeah.

HOST: ALICE CHENG

That is very true in many different ways. So as you were kind of in the beginning, so you have this challenge of not only educating, the folks just think differently and just understand your positioning and value. But you're also building the company and the product and making decisions on what SKUs to carry, etc. And you're working with your husband, which I think may have challenges in and of itself, which is people who work with families, right? 

GUEST: JENNY GOODMAN

Mm-hmm, yeah.

HOST: ALICE CHENG

Very rewarding and lots of benefits, but of course, also can be challenging at times.

GUEST: JENNY GOODMAN

60% of small businesses are family business, and obviously at most restaurants are considered small businesses, so it's very common in our industry for sure.

HOST: ALICE CHENG

Yeah, I was just gonna say that because it also kind of mirrors people who have restaurants and their spouses or their partners are their partner in life as well. And they raise families, and you hear the stories, etc. So, living the life, living the dream there. 

So being in business for so long, it's no easy feat, whether you're a restaurant or you are a workwear company or a HR tech company like Culinary Agents. This is our 14th year. 

GUEST: JENNY GOODMAN

Amazing.

HOST: ALICE CHENG

What would you say were some of the challenges past year seven or eight? Once you get that initial, there's like the initial craze, right? The kind of survival mode-slash-pleasing everyone. And then you get to kind of this mid phase where you're like, “I need systems and frameworks. I need to be able to scale things.”

GUEST: JENNY GOODMAN

Yeah, I think scaling definitely was an interesting challenge and turning point for us. Then obviously with COVID happening, that sort of reframed our supply chain. So for us, we used to be able to turn product around within eight to 12 weeks pre-pandemic. And so we were able to keep inventory and cash in this sort of symbiotic way. And then when the pandemic came, our days of supply went to 20 weeks, and we were stocking out a product. So then we had to rethink like, where do we invest capital? What products do we think about? How are we smarter about this? And what kind of systems do we put in place? So that, I think, was definitely a growing pain for us is realizing like, hey, our customers depend on us to always have uniforms, and we need to always make sure that we have stock, and then really reframing to invest in stock product to make sure that we can always meet people's needs when they need their workwear from us.

I think the other interesting thing for us is that, as you scale, you think about who else can our customers be? Should I talk to home cooks? Should I talk to these people? And for us, while that can be really tempting, for us, we've always been very focused. And so I think that's the mission that we always come back to is that we care, our core, who we are, who we talk to, our chefs and restaurant people, and we will not diverge from that. But I think there's always been a temptation to get pulled into different directions too.

HOST: ALICE CHENG

And that's so important on so many levels, whether you are a chef or a business that's looking to expand and introduce different revenue streams, and somebody's like, the sauce line or whatever it may be, right? Sometimes it's more difficult to focus and really stay true to that path than it is to be like, “Sure, I'll do all these things,” right?

GUEST: JENNY GOODMAN

Yeah, and that's not to say that you shouldn't diversify revenue streams. So what I mean by we focus on who our community is and who our core customer is, and that has helped us to actually diversify revenue streams and grow the business. Right? So when we know that we're specifically here for hospitality, that's when we come up with ideas like UTILITY Show. How can we create this other community where we're going to come together in real life as the industry that is also a little bit of an additional revenue stream, or how can we have this podcast that's not only a resource but also as a way for us to have sponsors that can help to be additional revenue stream. So I do believe in like a diverse portfolio and revenue stream. 

HOST: ALICE CHENG

Yes.

GUEST: JENNY GOODMAN

But I still think it should be focused around the core tenets of the brand that you're building and that customer that you really want to be reaching and touching and being in community with.

HOST: ALICE CHENG

Yeah, 100%, same page. And I think, I don't know if that's something unique to the hospitality industry, I think everyone who's building something specifically for a community or especially the initial intent and problem that you're solving, it's important to make sure that that doesn't get lost in the mix as you're growing and as you're looking at different ways to grow, because there can be a lot of tempting things. And then also, as you get bigger and you're looking at scaling, if you, for example, take out outside investment or give other people seats at the table, recognizing that your vision and your growth in which direction may change over time. 

GUEST: JENNY GOODMAN

Yeah, for sure. it's funny because earlier this week we did our team planning and offsite day, and again, it was like recommitting to where our focus is, right? And so everything we do has to be focused around this piece, and it's really important, I think, to get your whole team on board with that.

HOST: ALICE CHENG

Yeah, and what's fun is that when other people buy the product, that's just literally a byproduct of you focusing on your stuff, right? 

GUEST: JENNY GOODMAN

Exactly.

HOST: ALICE CHENG

Because like, I'm not a chef, but I really enjoy your…

GUEST: JENNY GOODMAN

The jumpsuit, yes.

HOST: ALICE CHENG

I'm like, I have the jumpsuit, I have the aprons, I work, I'm my home cook in my own little world. But anyway.

GUEST: JENNY GOODMAN

You are. Yeah. Not just for chefs, it's not just for chefs. And I mean, the whole idea was that, we say we think of ourselves like Carhartt, but for the kitchen. So while originally Carhartt was meant for construction, it's cool enough for streetwear, and we feel the same about our brand. So it's not just for the chef who's literally at work, but when you're going to work, when you're going out to eat, maybe you should have a great chore coat that you could also wear when you're in the dining room talking to guests and whatnot. Yeah, we flex.

HOST: ALICE CHENG

Yeah, I love it. Next time we'll have to have a tour of the studio. Okay, so take me into, you mentioned a little bit, you have UTILITY, which is a show that you started a couple of years ago, and then also you have your podcast as well. So can you take me into when you were thinking about “What do we do, what else?” How did that happen?

GUEST: JENNY GOODMAN

What else? Yeah, the podcast started in 20… We started in 2018. I think about things of when I was pregnant and how, like that's how I benchmark stuff. I was like, I know I was pregnant with one of my children when we started recording. So it was the second child, 2018. So yeah, so we started the podcast in 2018, and really that idea came because we were trying to think of blog content, things, content to have in the website, content series to better be able to serve the community, email content of how can we actually provide resources and be a thought partner to the 6,000+ restaurants that we work with every day on our B2B side and not just try to sell people products. It's like we want to actually be a resource, right? That's how, to us, we build community, is that we also are not just pushing product, but also really being a resource.

And Alex and I were like, it's so interesting how successful so many of our amazing clients have been and how we messed up so bad. And I wonder what we could learn from interviewing these people and showing how they have, like, with a little peek behind the curtain. Because I think oftentimes when you're running a business, when you're working in a business, you are so busy doing, you're not overseeing and learning about how do I do this holistically for the next step? It's like you get a little piece of everything, but it's like, how do you really see the forest through the trees? 

So that was the original idea for Opening Soon, which we now call The Build. And the first few seasons we were interviewing restaurateurs about one piece of their startup process to really provide this resource on the podcast. We pitched it to Heritage Radio Network at the time, which unfortunately is no longer. But so we were on Heritage originally, which was sort of this food network for podcasts. And that was really great content.

And then we felt like we wanted to go deeper and really share one chef's or restaurateur's journey, from what it actually takes to have this idea and then get to opening day. So more of this narrative arc. So we followed Eric See from Ursula in Brooklyn as he moved his first location to his much expanded location in 2023. So that was season one of The Build. And then this past year, we followed Rasheeda Purdie from Ramen by Ra as she opened her East Village full service location, which they both were, I mean, very different journeys, very different cuisines, very different stories, but both really inspiring and fun to see.

HOST: ALICE CHENG

I love that. And I knew about this, because we've talked about it in passing, but it's always so different when I get to hear it, like the origin of things and how it played out directly from you, obviously, but then also here for all of our guests to hear, all of our listeners. The storytelling and sharing, you know, our clients' stories, I think is something that's so important because oftentimes things aren't happening just by accident. There's thought, there's passion, there's hardship. There's a lot of stuff that are behind the scenes that nobody ever sees because when you're open, you're just like, “Hey, we're here.” And it's just all smiles and great stuff. 

But part of this series, of Hospitality On The Rise, is similar in the sense where we take people through their careers because oftentimes people get to a point where they're like, “What do I do next?” or “I've always wanted to do this” or “I admire this person. How did they get there?” So we kind of break it back, kind of how you do it with the opening, we break it down to how did this CEO get here? How did Jenny get here? What were some of her lessons learned and challenges? How can I use this as inspiration to continue down my journey, whichever direction it might be? So I'm very excited to listen to those as well. And then UTILITY.

GUEST: JENNY GOODMAN

Yes. So UTILITY is another piece that comes from necessity. So we at TILIT had previously exhibited at the large national restaurant shows in Chicago and felt, for lack of a better word, that we were lost in the sauce. There's tens of thousands of exhibitors. There's 50 to 60 thousand people in the hospitality industry that come through. But it's really big and exhausting, and it's not… and we see ourselves as this hip, independent brand, and we really like to know who our customer is, and it was really hard to stand out and connect. 

And it was expensive for us, for an independent brand, it's really expensive, and not just to bring our team there, but to build the booth and all the things. So right after the pandemic, I was like, there's gotta be a better way. You know, the last time we had an experience there, I didn't see the ROI, but we had budgeted for it. I was like, “You know what? Let's just throw a party and see what happens. Let's get a couple of other cool brands together. Let's do a panel with the Independent Restaurant Coalition. And let's see if we get a return on that marketing budget. And maybe there's a way for us to do…” And we called it the Pre-Heat, UTILITY Pre-Heat that year, and I was like, “If this is a good proof of concept then let's blow this out into a full-blown trade show.”

But so I looked at trade shows in other industries. It's like, you look at Fancy Food, and now there's the Good Food Mercantile, right? So there's these trade shows that have a huge purpose. That's where you learn about these big brands or you see their big brands’ new products. But then there's often these small, curated, upstart trade shows that happen at the same time, and there's a need for both of them, but that had never happened in our industry. So when we tested it, I was like, OK, way more people than we thought showed up. People were like, “This is so cool.” You know, great programming, thoughtful programming. We gave away free tattoos. We really just thought about what would it be like to be a trade show-slash-community educational-slash-party event for the hospitality industry? And that's what we've created. 

So then the first full blown trade show was in 2024. Last year was our second year, and we're about to go into our third year. So last year we had about 1,200 community members from all over the hospitality industry show up nationally. We had about 30 Michelin Star, James Beard Award-winning chefs doing activations, speaking on panels. We had a pitch competition sponsored by Chase where we gave away $20,000 to a restaurant starting up their restaurant. Charles Wong from Umamicue won last year, which was really fun, like, Shark Tank-style pitch competition. It was awesome. And we had about 40 independent brands exhibiting, so really excited for the even bigger show this year. But you guys will be there, yay!

HOST: ALICE CHENG

Yes we will. Yeah, it's been so cool to see. I mean, obviously I've known you for, wow, over a decade...

GUEST: JENNY GOODMAN

Probably. Yeah.

HOST: ALICE CHENG

Yeah, Culinary Agents started in 2012, you guys 2013 really, and like, kind of have just both seeing you in passing, then also very intentionally. And it's really incredible to see the growth of TILIT, but then also how you have this superpower of identifying a gap or a problem. And sometimes it's because you're trying to solve it for yourself, which is great. And then really addressing it in a unique way with your brand and your approach, or TILIT’s approach. 

And kudos to you, and let that be a lesson to those who are trying to figure out how to differentiate themselves or start a business in a space that like– Like, you didn't invent the apron, right? You know, if you're trying to do something in a space that has some stuff already, how is yours different or how can you and your brand be different? And just focus and go all in on that. Right? I always say–I'm sure you hear this all the time, Jenny, too–is ideas are a dime a dozen, but who executes it and how it gets executed is absolutely the secret sauce, if you will.

GUEST: JENNY GOODMAN

It's about execution and brand building, I think, because yes, there's like, sure, you can choose from a million different aprons, but people choose ours because we built a brand that stands for something, and we've executed in a way that we hope speaks directly to our chefs and restaurants in our community.

HOST: ALICE CHENG

Yeah, yeah. Well, a little bit more about you. How do you stay inspired? 

GUEST: JENNY GOODMAN

How do I stay inspired? Honestly…

HOST: ALICE CHENG

Because you also have a life and a family, and oh my goodness, how do you stay sane?

GUEST: JENNY GOODMAN

I stay sane by, I mean, honestly, it's all about the network. I am so lucky that I have so many entrepreneurial friends, so many chefs that I get inspired from. It's like, when I think about the people that I've met just from being part of the hospitality industry and how they inspire me, and I learned so much from the community, it's unbelievable. So yeah, I'm constantly inspired by just other business owners that I am lucky to work with every day.

HOST: ALICE CHENG

Yeah, same, same. You inspire me too because every time I see you, you're so put together. 

GUEST: JENNY GOODMAN

Oh, stop.

HOST: ALICE CHENG

And I'm like, she has two kids, I have one. I don't understand what's happening here. But anyway.

GUEST: JENNY GOODMAN

You're always put together too.

Honestly, I'm a very routine person. So I'm like, I wake up at the same time every day. I'm a very particular routine person, and that helps. 

HOST: ALICE CHENG

That's good, that's a good tip though.

GUEST: JENNY GOODMAN

It is. It's like, I'm up at 6:30, I'm going to the gym at this time. It's almost ad nauseam. And then I'm like, I know my days out are these nights this week. And that's when I'm going to see clients. I'm going to talk to, have dinner with another business owner to talk shop or whatever. But yeah, I'm a pretty routine person, which helps me stay efficient, I like to think.

HOST: ALICE CHENG

Yeah. No, that's very important. I'm more of an organized chaos person. I wouldn't say I have routine, I have schedules. I have my schedule, but they may vary, and they throw curve balls at me every now and then. But anyway. 

GUEST: JENNY GOODMAN

You also have to be flexible. That cannot be rigid. And this is, we know this. We know we have to be able to pivot on a dime too. So that's also a great skill.

HOST: ALICE CHENG

Yes. Absolutely. And this industry always keeps you on your toes.

GUEST: JENNY GOODMAN

Always.

HOST: ALICE CHENG

So what's next for you?

GUEST: JENNY GOODMAN

What's next for us? So, I mean, obviously, UTILITY is coming up fast and furious. We have some really fun products and collabs in the mix coming this year. We had a really fun insight when we made our Cambro by TILIT cup…

HOST: ALICE CHENG

Yes, that was fun.

GUEST: JENNY GOODMAN

… that was this drinking cup that was really fun. And I think what we realized is that there's the serious product development that we're always iterating on. And then there's a sort of fun surprise and delight product that we also want to make sure that we're turning out every year too. So we have a really fun one that we're working on for later this year that I'm really excited about, but I'm not gonna do any spoilers right now, so just keep watching. 

HOST: ALICE CHENG

Okay, no spoiler.

GUEST: JENNY GOODMAN

You know, we have some interesting things that we're working on. We're doing a recovery shoe in partnership with OOFOS. That's for off-hours that will be debuting at UTILITY, which we're really excited about. We have a redesign to our chef backpack coming, this time with Chrome. So we launched a Chrome sling bag that was the first chef knife roll in a sling bag, which we're pretty excited about, that we launched over this past holiday season, and just in November 2025, it sold out in 10 days. So it's coming back! We're getting emails every day, “When is it coming back?” Sign up on the waiting list on the website if you're interested. So we're bringing that back, and then we're actually doing a backpack with them too, so I'm pretty excited about those pieces. And yeah, just continuing to show up and support wherever we can.

HOST: ALICE CHENG

Cool, I love it. Well on that note, we are going to go to quickfire. What advice would you tell your younger self?

GUEST: JENNY GOODMAN

I would say, when you're looking for money, ask for advice. When you want advice, ask for money. That's what I would say.

HOST: ALICE CHENG

Nice. What's your advice for someone struggling in the industry?

GUEST: JENNY GOODMAN

That same thing. No, my advice for someone struggling in the industry is to reach out to your network. I think that's the biggest thing, is like don't keep things inside. I always like to say I get financially naked with my business owner friends and my entrepreneur friends. I play all my cards on the table, and I'm just super honest, and when I need help, I ask for help. And it usually comes back to you in that same way. So I would say don't be afraid to share and to ask for help and to ask for feedback when you need it.

HOST: ALICE CHENG

What's your advice for fellow hospitality leaders?

GUEST: JENNY GOODMAN

My advice for fellow hospitality leaders is to always keep learning and always keep focusing.

HOST: ALICE CHENG

On that note, thank you so much, Jenny. It's so nice to see you. I cannot wait to see what's next.

GUEST: JENNY GOODMAN

Yeah, same. This was so fun.

HOST: ALICE CHENG
Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email [email protected].

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