Her Story
About Cassie
Cassie Williams is a results-driven Territory Manager with U.S. Foods, based in Fargo, North Dakota, bringing over fifteen years of deeply rooted experience in the food service and beverage distribution industry. Her journey began in 2009 when she started college at North Dakota State University, where she earned a Bachelor's degree in Hospitality Administration and Management with a Food and Beverage emphasis, while simultaneously building hands-on experience in restaurant operations. She spent nearly seven years with Texas Roadhouse, advancing into a management role where she oversaw daily operations, led and developed staff, and maintained the high standards of quality and guest experience that would become hallmarks of her professional identity. That foundation in restaurant operations gave her an intimate understanding of what foodservice operators face every day — knowledge that would prove invaluable as her career evolved.
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In 2016, Cassie made a strategic pivot from the restaurant floor to the distribution side of the industry, joining Cash-Wa Distributing as a District Sales Consultant, where she spent over five years building consultative customer relationships, growing territory revenue, and delivering tailored solutions to a diverse client base. She then expanded her scope at U.S. Foods, where she managed bid and contract accounts across a three-state territory encompassing hundreds of K–12 school districts, navigating USDA compliance, supply chain complexities, and large-scale procurement with precision and care. Her ability to manage high volumes of competing priorities while maintaining exceptional client trust speaks to a professional who thrives under pressure and leads with both strategy and integrity.
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Today, Cassie serves as a Territory Manager focused on independent restaurants throughout the Fargo-Moorhead region, a role she describes as her greatest professional passion. She is far more than a sales representative — she is a strategic partner to the operators she serves, helping them reduce costs, strengthen their menus, and build the resilience needed to succeed in one of the most competitive industries in the world. Recognized as a 2026 Influential Women honoree representing Fargo, North Dakota, Cassie is celebrated not only for her professional accomplishments but for the values that drive them — hard work, perseverance, continuous growth, and an unwavering commitment to showing up for the people who count on her most.
Her Interview
Ten minutes with Cassie
01What do you attribute your success to?
My success is deeply rooted in the work ethic instilled in me from a young age. Growing up as the oldest of four siblings on a farm, hard work was never optional — it was simply a way of life. My parents were intentional about teaching me the value of money, budgeting, and financial responsibility during my teenage years, which gave me a strong foundation heading into adulthood. I've always been an independent person, so the transition from my teen years into my early twenties felt like a natural progression built on those values. I genuinely believe that if you put consistent effort into something, it will eventually pay off.
02What advice would you give to young women entering your industry?
My biggest piece of advice is to lead with perseverance and commit to being just a little better each week — whether that means learning something new, refining a skill, or deepening your industry knowledge. No one in any field knows everything, and that's perfectly okay. We are constantly learning, developing, and growing, and embracing that mindset is what sets people apart. I'd also strongly encourage networking. When I first entered the industry, I felt incredibly isolated, but I quickly discovered that people in restaurants and hospitality are some of the most outgoing, welcoming, and like-minded professionals you'll ever meet. Lean into those connections. And above all, give yourself grace. Mistakes are inevitable — what matters most is how you respond and adapt. Life is really all about how well you handle Plan B.
03What are the biggest challenges or opportunities in your field right now?
The most significant challenge we continue to face is the restructuring of the supply chain that was set in motion during COVID. It fundamentally changed how our industry operates, and the ripple effects are still very much present. On top of that, the restaurant industry itself carries inherent risk — statistically, one out of every five restaurants that opens will close within the first year. That reality creates both a challenge and an opportunity. I see it as a chance to step in as a true partner to operators, helping them dial in their processes, differentiate themselves, and build the resilience they need to survive and thrive. It's what drives my long-term aspiration of moving into restaurant consulting — shifting from reactive problem-solving to proactive, strategic support.
04What values are most important to you in your work and personal life?
The values that matter most to me are deeply rooted in how I was raised. Growing up as the eldest of four siblings on a farm, hard work, responsibility, and consistency were not just expectations — they were a way of life, and those principles continue to shape everything I do both professionally and personally. My parents were intentional about teaching me financial literacy and independence from a young age, emphasizing budgeting, money management, and long-term preparation in ways that laid a lasting foundation for how I approach my work and my life. I've always been a naturally independent person, and those early lessons made the transition into adulthood a steady and confident one. At the core of it all, I believe in showing up, putting in the effort, and trusting that consistency and persistence lead to meaningful results. Whether I'm managing a territory, supporting a struggling restaurant owner, or navigating the unexpected challenges of any given day, these values are what keep me grounded and driven.
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