About EM PATH

EM PATH, provides consulting services focusing on small to medium-sized organizations primarily within the restaurant + hospitality industry. Our mission is to empower founders, leaders, and teams to overcome internal conflicts, enhance communications, and cultivate a positive workplace culture. By doing so, we help pave the way for improved operational efficiency and sustainable growth. EM PATH’s empathetic, transparent, and collaborative approach ensures that we not only address immediate challenges but also build the foundations for lasting success.

About Elizabeth

I’m a lifelong advocate for a safe, sustainable, and equitable food system. Most recently, I was the VP of Operations for a multi-unit taqueria, Tacombi. Positions prior to that include the COO of Genuine Foods, a mission-driven school food service company, and Sr. Director of Environmental Health at Dig Food Group, where I oversaw environmental health and safety for the 32-restaurant food group, as well as led the diversity, inclusion, and belonging work.

Up until my time at Dig, I spent 11 years as the Director of Food Safety and Sustainability at both Eataly and B&BHG. I’m also the co-founder of Women in Hospitality United (WIHU), a non-profit committed to creating safe(r) spaces to gather, foster leadership, develop solutions, and provide policies that set new standards for equity, accountability, and transparency in the industry.

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