Tell us about your career journey here at TouchBistro, what has it been like for you?
Out of University, I started my career working for a company that did overnight milk pickups. It was quite a unique role, but it led me to begin my sales journey in the world of consumer packaged goods. I had heard of TouchBistro through my network and reached out to one of the Sales Managers. I was able to join TouchBistro as an Account Executive on a 12 person sales team. I fell in love with what TouchBistro was doing in the industry because I had worked in restaurants and had a personal connection to the solutions we were bringing to the market.
Today I find myself in a Sales Director role for our Outbound teams. It has been so fulfilling to mentor sales people by watching them come to their own realizations that sales is the rewarding path it has been for me.
What makes TouchBistro’s culture special to you?
Culture is truly our secret sauce at TouchBistro. We talk a lot about our culture of accountability and collaboration, and we live by this regardless of the in-person or virtual work that we do. We want to ensure that we maintain a culture of enablement and development to help grow and shape all of our employees to be successful in their roles at TouchBistro and in their career beyond. We want people to get intrinsic satisfaction and motivation, knowing that their process of development is lining up with their career goals, outside of extrinsic factors like compensation. We never stop learning at TouchBistro. I’ve never felt like the smartest person in the room over the last 6.5 years and I am grateful I can learn each and every day from the brilliance of those around me.
What inspires you about the future of the restaurant industry?
When I was a server and bartender, I could only wish I was using more advanced technology to do my job better. There is a lot of change going on in the industry through the evolution of technology, whether it is through apps or new and improved ways to take orders on a POS. But one thing that doesn’t change is the food. What is changing is how we innovate the way we experience food to influence businesses and people’s lives.
What goals are you currently working towards outside of work?
I’m a big fan of goal setting. I write down my goals at the beginning of each year. I think it’s important to set the bar high and, as they say, shoot for the moon, because even if you miss you’ll land among the stars. As cheesy as that may sound, I believe there is a lot of truth to it. If you don’t set your bar high, it can be difficult to achieve extraordinary results. I also enjoy setting physical activity goals like setting aside more time to spend playing hockey and possibly run a half marathon! Some personal goals I hope to achieve would be to buy a house with a larger yard, so my dog has tons of space to run around and play!
What is your favorite kind of food?
My favorite type of food is definitely Mexican, because you get such a variety of flavors. My favorite gourmet pizza is Blondie’s Pizza because it’s the perfect mix of upscale and everyday pizza.
Do you have any pets? If so, what is your favorite activity to do with your pet?
I have a golden retriever, Cali. We love throwing the ball on the beach for her at my fiance’s cottage. When we first got Cali, she was a bit apprehensive about walks, but she had so much energy! So we started playing fetch, which she loves! She would play for hours if we let her!