--- title: "What It Truly Takes: Why Women Restaurant Owners Are Speaking Honestly About This Industry" url: https://burnaze.com/article/3d342d9a-5ed9-43e6-8d6c-e5bfa5c514c9 source: "Modern Restaurant Management" original_url: https://modernrestaurantmanagement.com/what-it-truly-takes-why-women-restaurant-owners-are-speaking-honestly-about-this-industry/ author: "Barbara Castiglia" category: "Restaurants" industry: "Restaurants" published: 2026-05-11T10:03:25.000Z modified: 2026-10-31T13:17:22.801Z image: https://modernrestaurantmanagement.com/assets/media/2026/05/aleksandar-andreev-L9X2KDbvo0I-unsplash-1024x683.jpg --- # What It Truly Takes: Why Women Restaurant Owners Are Speaking Honestly About This Industry **TL;DR:** Women restaurant owners are shifting towards more candid discussions about the emotional endurance required to operate modern dining establishments. This shift is creating space for better decision-making, stronger leadership, and more sustainable businesses. *By Barbara Castiglia, originally published in Modern Restaurant Management on 2026-05-11. [Read the original](https://modernrestaurantmanagement.com/what-it-truly-takes-why-women-restaurant-owners-are-speaking-honestly-about-this-industry/).* ## Story **A few years ago, a colleague asked me how the restaurant was doing. I gave her the answer I always give: busy, but good. She looked at me and said, “No, how is it really going?”** **The honest answer was more complicated, and more interesting, than the version I’d been trained to offer.** For a long time in this industry, there’s been an unspoken expectation to project steadiness. To keep things moving, to stay positive, to signal that everything is under control. But behind that polished response is a reality most operators know well: running a restaurant today requires a level of adaptability, resilience, and emotional endurance that few other industries demand in quite the same way. > Across the industry, and especially among women restaurant owners, there’s a shift toward more candid conversations about what this work actually looks like day to day. The pressures are constant and often unpredictable. Costs shift overnight. Staffing remains one of the most persistent and nuanced challenges, not just in hiring, but in building teams that can sustain the pace and culture restaurants require. Leadership, too, has evolved. It’s no longer just about execution, it’s about empathy, communication, and creating an environment people want to be part of, even when the work itself is inherently demanding. The mental load, responsibility, uncertainty, and weight of decision-making accumulate over time. What keeps many of us in it is the same thing that brought us here: a deep sense of purpose, of creating spaces that nourish and connect people, of building something meaningful within our communities. What’s changing now is a growing willingness to talk about all of this more openly. Across the industry, and especially among women restaurant owners, there’s a shift toward more candid conversations about what this work actually looks like day to day. Not just the wins, but the trade-offs. Not just the highlights, but the realities that don’t make it into headlines or social media posts. That kind of honesty matters. It creates space for better decision-making, stronger leadership, and more sustainable businesses. It also builds community in a way that surface-level conversations never can. When operators share what’s really happening behind the scenes, it reframes challenges as shared conditions rather than individual shortcomings. Through my involvement with Les Dames d’Escoffier International, I’ve experienced the value of that kind of community firsthand. Being in conversation with other women in food, across different cities, concepts, and stages of growth, has provided not just perspective, but grounding. There’s a clarity that comes from hearing someone articulate a challenge you’ve faced yourself. It changes how you carry it. That spirit of candid, experience-driven conversation is something we’re continuing in an upcoming LDEI Live discussion on May 19 focused on women restaurant owners. It’s an opportunity to bring more of these perspectives into a broader forum, grounded not in theory, but in lived experience. Because the question isn’t just how restaurants are doing. It’s how we’re really doing, and what it takes to keep going. Part 1 of Les Dames’ three-part series on the state of the industry will take a look at what it truly takes to run a restaurant today. To learn more, click here. Barbara Sibley, a Mexico City native, is a restaurateur, author, and advocate known for her commitment to authentic Mexican cuisine and women-led leadership. With a background in anthropology from Barnard College and research into traditional and historic recipes, she founded La Palapa Cocina Mexicana in 2000, an acclaimed women-owned restaurant recognized for its authenticity. She is the co-author of Antojitos: Festive and Flavorful Mexican Small Plates and has contributed to several cookbooks, while also elevating Mexican cuisine through media and brand collaborations. A past president of Les Dames d’Escoffier, Sibley is a leading voice for gender equity in hospitality. Her work has earned multiple “High Road” awards, “Operator of the Year,” and national recognition for La Palapa as a “Gender Equity Restaurant of the Year.” She also serves as Creative Director of the Holiday Cocktail Lounge and is dedicated to mentoring and supporting women in the industry. ## Entities - QSR (sector) - restaurant industry (topic) - leadership (topic) - Modern Restaurant Management (publication) - Barbara Castiglia (person) - community building (topic) - Les Dames d'Escoffier International (company) - Barbara Sibley (person) - La Palapa Cocina Mexicana (company) - Holiday Cocktail Lounge (company) - women in hospitality (topic) - emotional endurance (topic) --- Originally reported by Barbara Castiglia, Modern Restaurant Management (https://modernrestaurantmanagement.com/what-it-truly-takes-why-women-restaurant-owners-are-speaking-honestly-about-this-industry/). Summarized by Burnaze (https://burnaze.com/article/3d342d9a-5ed9-43e6-8d6c-e5bfa5c514c9).