Her Story
About Lauren
Lauren Iazzetti serves as regional manager for training and development for Performance Food Service Hickory in Charlotte, North Carolina. She has spent about 10 years in foodservice sales after graduating from the French Culinary Institute in 2003 and working her way up through restaurant kitchens in New York before transitioning to North Carolina. In her current role, she has completely revamped the salesperson training program with hands-on classroom and field components, implemented learning and development for the sales force, and created an emerging leader program. Previously a district sales manager, she was named District Sales Manager of the Year. Her notable achievement includes creating a nutritious meals and gardening program at a daycare that was recognized by the White House for excellence in preventing childhood obesity. She is a finalist for the Women's Food Service Forum and a member of that organization. Lauren attributes her success to her drive as a single mother to provide a good life for her son, evaluating every career move based on its impact on their family. Her father has been her greatest mentor and sounding board throughout her career.
Her Interview
Ten minutes with Lauren
01What do you attribute your success to?
My success comes from my drive to give my son a good life after becoming a single mom at a young age. I did not want to be a stereotypical teen mom who struggled, so from the moment I found out I was pregnant, I was set on making sure I could give him the life he deserved. Every career move I made was evaluated based on whether it would be better for us or take me further away from him.
02What’s the best career advice you’ve ever received?
My dad has been my greatest mentor and sounding board throughout my career.
03What advice would you give to young women entering your industry?
I would tell her to be herself, be genuine, and not to allow other people's idea of what you should be to dictate who you are.
04What are the biggest challenges or opportunities in your field right now?
The industry has evolved so much and is very much based on the economy. Having to pivot and stay relevant with social media where one bad review can go viral. Labor is a big challenge as it is hard work and people quietly quit, plus rising wages and cost of food which affects restaurants and families who put their blood, sweat, and tears into the business.
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