Expanding Awareness to all Forms of Healing with Sonia Hunt

01/13/22 • 29 min

Sonia Hunt is a food allergy activist, TEDx speaker, and best-selling author. She joins Shandee to share her food allergy journey. She tells her story of taking risks with her food allergies that led to her rock-bottom experience. She dedicated herself to "changing everything," advocating for herself, and drove herself to change her mindset. This journey led her to create Three to Be, a holistic health and well-being program. She also wrote her first book, "NUT JOB: How I Crushed My Food Allergies To Thrive," a prescriptive memoir detailing her journey to becoming food allergy-free. Her goal is to share information about other forms of healing and the benefits and details on how they work in this week's episode.

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Fortune Favors the Bold with Wade Allen, SVP/Head of Innovation at Brinker International

Wade Allen is the Senior Vice President and Head of Innovation for Brinker International and has extensive knowledge in restaurant and hospitality innovation. Brinker International is the company behind Chili’s Grill & Bar and Maggiano’s Little Italy restaurant brands and has recently launched a virtual-only brand called It’s Just Wings. Wade joined Shandee to converse about drone delivery, ghost kitchens, virtual brands, and autonomous vehicle delivery. He talks about innovation from vision to design and why he operates with black and white benchmarks. He shares the brainchild he is most proud of and why he thinks it will change the landscape of hospitality. He measures Brinker International to their competitors and discusses where they lead, and opens up about potential gaps. Wade also serves on the Digital Innovation Advisory Council for St. Jude Children’s Research Hospital® and shares the inspiring work they are doing together.

Next Episode

Augmented Intelligence with Dave Dittenber, CEO and Founder of BYOD

He knew he wanted to work in the hospitality industry at 11 years old when he started cleaning bathrooms for a neighborhood restaurant. And now Dave Dittenber has 30 years of experience in restaurant operations. He shares his journey from scrubbing floors to founding the technology company BOYD. His company is the answer to disparaging systems in our restaurants that don’t utilize the fast-growing technological advances and leverages technology and AI to help tackle some common problems with everyday operations in the industry. He talks about identifying and selecting technology that is most helpful in keeping hospitality in hospitality and enhancing the guest experience. And he tells us why, for him, AI means Augmented Intelligence. Dave has sat on numerous boards, been involved with different industry startups, including the Michigan Restaurant Association, and shares how he balances work and many interests.