With shifting labor dynamics, shrinking resources, and a noticeable drop in team engagement, food leaders are facing the constant pressure to do more with less. The chaos isn’t slowing down—and neither are the expectations.
When the whirlwind picks up, leaders must get intentional about taking care of themselves.
“If you can’t take care of yourself, you can’t take care of others.”
– Jill Stuber
In this week’s episode of Real Talk with Tia & Jill, we dive into 3 practical shifts to stay ground...
The moments you’re most under pressure are the moments your team and those around you remember most.
Not the calm days. Not the wins.
But the heat. The urgency. The curveballs.
That’s when leadership patterns get revealed—or rewritten.
And in food and manufacturing environments, pressure isn’t the exception. It’s the rhythm.
When firefighting becomes your leadership style
One of our clients—an operations leader in a national food brand—described their team dynamic like this:
“We’re so used to...
