January 13, 2021
WFF Leadership SmartBrief
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A Leader's Edge
Nextdoor CEO: Purpose-driven leadership is required
Friar (Noam Galai/Getty Images)
Nextdoor was already using its platform to build community, says CEO Sarah Friar, but the pandemic made it clear that companies and their leaders must do more to help customers. "If you're going to lead with purpose and be, in my case, a very purpose-driven company, I don't think you have a choice anymore," she says.
Full Story: McKinsey (1/5) 
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2021 Foodservice Innovation Awards
SmartBrief and The National Restaurant Association want to recognize the great achievements and innovation within the foodservice industry. From sustainability solutions to delivery management systems, the industry has shown adaptability and resilience in the face of the most challenging times. Nominate your product today!
Career Progression: Developing Leaders
Leaders should be starting 2021 by looking to innovate, anticipate change and rethink everything from their office space to their mission, says Denise Lee Yohn in this video and blog post. "Also, we need to craft an optimistic vision of the future of our business and set realistic goals for everyone -- and then show how we plan to achieve them," she says.
Full Story: SmartBrief/Leadership (1/12) 
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How organizations can truly foster a sense of belonging
Organizations that truly want employees to bring their whole selves to work must ditch a culture of celebrating overworking and invest in diversity, equity and inclusion initiatives, Berlin Cameron's Tina Yip advises. "It's leadership's responsibility to create an equitable work environment that allows employees to be comfortable, interact with respect, and feel like they belong," Yip writes.
Full Story: Campaign US (tiered subscription model) (1/8) 
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SmartBrief Originals
The pandemic-era shift to off-premises dining has spurred innovations in restaurant design, with new formats featuring multiple drive-thru lanes and drive-in areas. Chains including Burger King, El Pollo Loco and Taco Bell have created new store designs with dual drive-thrus and Sweetgreen will open its first drive-thru concept this year, complete with a concierge who helps customers place orders for in-car dining.
Full Story: SmartBrief/Food & Travel (1/13) 
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Diversity and Inclusion
Starbucks will create a $100 million fund to back small businesses and community development efforts in 12 US cities with large populations of Black people, Indigenous people and other people of color, the company announced today. The Community Resilience Fund is the latest move in the company's ongoing efforts to promote racial and social equity.
Full Story: CNBC (1/12) 
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The fine dining industry can no longer elude the reputation they have earned for denying Black female chefs a seat at the table, according to women like Auzerais Bellamy and Tanya Holland, who share their experiences of being shut out from mentorships and professional opportunities. Some of these chefs have gone on to launch their own eateries or advocate through organizations like Just Call Me Chef, as way to help elevate the next generation of Black culinary artists.
Full Story: The New York Times (1/11) 
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Two-thirds of employers unintentionally discriminate during succession planning, with men three times as likely to be selected as having high potential than women, according to a Pinsight study. Companies can take five steps to ensure fair leadership planning, including running bias training, monitoring the right data and developing selection criteria, writes Pinsight CEO Martin Lanik.
Full Story: Training magazine (1/5) 
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Women and Innovation in the Workforce
Kryse Martin's new ice cream line features flavors that reflect her Filipino roots with ingredients sourced from the Seattle-area where she resides. Martin is serving the treat from a local coffeeshop.
Full Story: KOMO-TV/KOMO-AM (Seattle) (1/6) 
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A group of female chefs in Arizona has put together a collaborative tasting menu that will be available for takeout in the Phoenix area this month. James Beard Foundation Women of Arizona is one of several groups of women chefs that have formed across the country as a result of the James Beard Foundation Women's Leadership Program.
Full Story: New Times (Phoenix) (1/8) 
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Older women find age is no barrier to entrepreneurship and are starting businesses that reflect their dreams and interests. Mary Rawles focused on improving her health in her 50s, retired from teaching in her 60s, and launched her first business providing online workout classes and weight loss support at age 73.
Full Story: USA Today (1/6) 
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WFF News
Finding positive ways to share your successes with decision makers can open doors to new opportunities throughout your career. Even now, there are still ways to raise your visibility and build meaningful engagement in the workplace -- even if you're still working from your kitchen table. In fact, figuring out how to raise your profile while working remotely is likely to increase your ability to stand out. The key is to tune into your driving purpose and marry it to the strategic priorities of the organization, rather than simply seeking recognition. Read more.
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