Dive into the dynamic world of the Women in Restaurant Leadership (WiRL) conference, where industry leaders are coming together to empower and elevate women’s voices. In this episode, we sit down with Danny Klein, the VP of Editorial and Director of Food Retail and Hospitality at QSR and FSR magazine, to explore the remarkable journey of this groundbreaking event.
WiRL has quickly become a must-attend destination for women in the restaurant industry, with its second edition selling out in record time. Danny shares the inspiring story behind the conference’s inception, born from a networking hour at a previous event that sparked an overwhelming demand for a dedicated platform to address the unique challenges and opportunities faced by women in the field.
As the conference has evolved, Danny and his team have carefully curated a program that addresses the multifaceted needs of attendees, from running a successful business to navigating career growth and fostering a sense of empowerment. The three-track structure, covering topics such as financial acumen, marketing, and technology, reflects the diverse interests and aspirations of the attendees, who range from emerging leaders to seasoned executives.
But the true magic of WiRL lies in the organic, accessible, and inclusive environment it fosters. Unlike traditional industry events, WiRL prioritizes networking, community building, and the sharing of personal experiences. Danny highlights the remarkable stories of women who have found new job opportunities and forged meaningful connections through this platform, underscoring the conference’s transformative impact.
As the WiRL conference prepares to embark on its second year, Danny shares his vision for the future, emphasizing the importance of maintaining the event’s intimate and engaging atmosphere while exploring opportunities for regional meetups and digital engagement to extend the community’s reach.
Join us as we delve into the inspiring story of the WiRL and discover how this innovative event is empowering women to shape the future of the restaurant industry.
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