WOMEN CONSULTANTS
“Having more women on
projects, whether we realize it or not, is inspiring younger women in the field to do what we do”
“It’s not always easy to point to a single outcome and say, ‘Tis is the difference,’” says Sommer. “For me, it’s more about the route to the result than the result itself. Different ways of thinking and looking at a problem often improve the process.” She adds that skills
including empathy for group dynamics and an emphasis on interpersonal communication have proved helpful when teams are under pressure, or when decisions require “not just analysis but also good judgement about people and context”. One study by the University
of California and Copenhagen Business School listened to board members from more than 200 public companies in the US and Europe, and found that women come to meetings better prepared, more willing to ask in- depth questions and more open to different points of view. It concluded that “the
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“When a woman takes the lead in the conception of a kitchen or restaurant design, I think they take more needs into account”
presence of women improves the quality of the discussion.” “I see more women on calls with the design teams, even a few projects where the majority of the team leads are female, and it has had a different vibe to the project,” says FCSI Senior Associate Danielle Kunkel, director at Ricca Design Studios in Denver, Colorado, US. However, the 2024 State of Gender Equality in the Travel and Hospitality Industry report found that 63% of female respondents believe they must work harder for recognition because of their gender. “Last year, I was on an
MEP coordination call where I had a male engineer explain to me what the purpose of a floor sink was, and I had to politely let him know that I knew the purpose, especially being that I had done the plumbing rough- in plan and placed the floor sinks myself,” added Kunkel. “If a newer female
“Gender doesn’t dictate my design priorities, but my lived experience shapes how I
approach problem- solving and collaboration”
consultant gets on a call or to a jobsite where it is all men, it can be intimidating. I’ve been in that position and have had to prove that I know what I’m talking about and that I belong at the table.” Te old saying ‘If you can
see it, you can be it’ springs to mind. “Having more women on projects, whether we realize it in the moment or not, is inspiring younger women in the field to do what we do,” she says.
INFORMED BY LIVED EXPERIENCE
Tere is a consensus that personal experiences have made women better at balancing different demands. “Growing my career
alongside raising my child as a single parent has underscored the value of adaptability, flexibility, and long-term perspective,” says Moss. “My lived experience trained me to think constantly about time, safety, ease of use, and what
“For me, it’s more about the route to the result than the result itself. Different ways of thinking often improve the process”
happens when things go wrong and there’s no extra help available. “While gender doesn’t dictate my design priorities, my life and professional experiences shape how I approach problem- solving, collaboration, and achieving balanced, thoughtful outcomes,” adds Moss. According to the US-based
Foodservice Women’s Alliance, foodservice companies with diverse management are 70% more likely to capture new markets and post on average 25% higher growth. Despite this, women remain
underrepresented in decision- making roles in the foodservice industry. “In my team, around 98% of colleagues are men, so at the moment it doesn’t look like the female share will increase quickly,” says Sommer. “Tat said, I do believe
change is possible – especially as more women discover how varied, dynamic and rewarding this role can be.”
FOR MORE GO TO
FCSI.ORG
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