Browne Brief Vol 1. Sam Soo on Women in Foodservice & Hospitality Browne Brief Vol 1. Sam Soo on Women in Foodservice & Hospitality
At Browne, it’s easy to focus on the products — the cookware, tabletop, and tools that support kitchens every day. But what truly sets us apart is something far more valuable: our people.
Introducing the Browne Brief.
This ongoing series is dedicated to highlighting the individuals behind our business — the people who bring experience, insight, and passion to everything we do. Through conversations with our team, we’ll share their perspectives on the industry, their expertise, and the real-world knowledge that helps support our customers every day.
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with Sam Soo
For example, think of a kitchen table meeting — operators want glassware that feels like it belongs in Nonna’s restaurant in Italy. When things are too modern, they can feel out of place within the overall concept.
Texture and decoration are back in.
The success of the Nude Big Top glasses are a perfect example of this. You still get clarity and quality, but with added visual texture. When you see a cocktail in that glass, it’s almost like you can feel it in your hand.
I understand the pressure operators are under to control costs while maximizing the guest experience, especially post-COVID.
I have immense respect for the people working in these roles, and it genuinely brings me joy to help lighten that load — especially for those who spend their time taking care of everyone else.
The skills learned in hospitality are incredibly transferable. You’re essentially running a business on a shoestring budget. Whether it’s selling a wedding or managing service - it’s about building trust, telling a story, and being accountable to that vision.
As women, we sometimes push ourselves to be less emotional in order to be seen as more analytical. But in hospitality, the real strength comes from combining both.
Emotional intelligence is key to navigating the challenges you face every day.
I’ve been very fortunate to have strong leaders in my life, but often it’s the less-than-great ones who create opportunities. If you show up consistently and genuinely enjoy what you do, those opportunities will come.
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Meet Sam Soo, Smallwares Specialist, Vancouver
With over 20 years of experience in the hospitality industry, Sam brings a practical, service-driven perspective to her role as a foodservice smallwares specialist. A BC native, she spent several years in Toronto refining her skills before returning with a broader understanding of diverse operations. Leading the food & beverage team through a major hotel renovation at Gladstone House gave her first-hand insight into the importance of selecting the right tools and equipment to support both efficiency and guest experience. At the core of her career is a passion for community building and developing strong relationships. In a province where geography can make some places difficult to access, foodservice operators play a vital role in keeping communities connected. Joining Browne and supporting those professionals was a natural next step for Sam.
with Sam Soo
Q. What are some trends that you see right now?
A. Presentation is more important than ever — people are looking for tabletop items that fit authentically with their brand, concept and narrative.
For example, think of a kitchen table meeting — operators want glassware that feels like it belongs in Nonna’s restaurant in Italy. When things are too modern, they can feel out of place within the overall concept.
Texture and decoration are back in.
The success of the Nude Big Top glasses are a perfect example of this. You still get clarity and quality, but with added visual texture. When you see a cocktail in that glass, it’s almost like you can feel it in your hand.
Q. How has your foodservice experience shaped your role as a smallwares specialist, and what transferable skills helped you transition into sales?
A. In every way.
I’ve used many of our products in restaurants of all kinds over the course of 20 years — I know how they’re used, and abused.
I understand the pressure operators are under to control costs while maximizing the guest experience, especially post-COVID.
People don’t always realize the level of problem-solving required to run a foodservice operation — both technical and interpersonal. When you’re managing a shift, the responsibility is yours. You can’t circle back tomorrow or defer to someone else when a solution is needed in the moment.
I have immense respect for the people working in these roles, and it genuinely brings me joy to help lighten that load — especially for those who spend their time taking care of everyone else.
The skills learned in hospitality are incredibly transferable. You’re essentially running a business on a shoestring budget. Whether it’s selling a wedding or managing service - it’s about building trust, telling a story, and being accountable to that vision.
(Sam with her FOH at Marine Drive Golf Club)
Q. As a woman in hospitality, what advice would you give to someone who is starting out?
A. Trust your gut, and don’t be afraid to take credit where it’s due. Show up for your team and try to find joy in the work rather than resentment.
As women, we sometimes push ourselves to be less emotional in order to be seen as more analytical. But in hospitality, the real strength comes from combining both.
Emotional intelligence is key to navigating the challenges you face every day.
I’ve been very fortunate to have strong leaders in my life, but often it’s the less-than-great ones who create opportunities. If you show up consistently and genuinely enjoy what you do, those opportunities will come.
This is just the beginning of the Browne Brief.
We’ll continue to share the voices, stories, and expertise of the people behind Browne: the ones who help bring value to our partners every day.
Follow along to learn more from our team in the next edition of the Browne Brief.
At Browne, it’s easy to focus on the products — the cookware, tabletop, and tools that support kitchens every day. But what truly sets us apart is something far more valuable: our people.
Introducing the Browne Brief.
This ongoing series is dedicated to highlighting the individuals behind our business — the people who bring experience, insight, and passion to everything we do. Through conversations with our team, we’ll share their perspectives on the industry, their expertise, and the real-world knowledge that helps support our customers every day.
![]()
with Sam Soo
For example, think of a kitchen table meeting — operators want glassware that feels like it belongs in Nonna’s restaurant in Italy. When things are too modern, they can feel out of place within the overall concept.
Texture and decoration are back in.
The success of the Nude Big Top glasses are a perfect example of this. You still get clarity and quality, but with added visual texture. When you see a cocktail in that glass, it’s almost like you can feel it in your hand.
I understand the pressure operators are under to control costs while maximizing the guest experience, especially post-COVID.
I have immense respect for the people working in these roles, and it genuinely brings me joy to help lighten that load — especially for those who spend their time taking care of everyone else.
The skills learned in hospitality are incredibly transferable. You’re essentially running a business on a shoestring budget. Whether it’s selling a wedding or managing service - it’s about building trust, telling a story, and being accountable to that vision.
As women, we sometimes push ourselves to be less emotional in order to be seen as more analytical. But in hospitality, the real strength comes from combining both.
Emotional intelligence is key to navigating the challenges you face every day.
I’ve been very fortunate to have strong leaders in my life, but often it’s the less-than-great ones who create opportunities. If you show up consistently and genuinely enjoy what you do, those opportunities will come.
![]()
![]()
![]()
![]()
Meet Sam Soo, Smallwares Specialist, Vancouver
With over 20 years of experience in the hospitality industry, Sam brings a practical, service-driven perspective to her role as a foodservice smallwares specialist. A BC native, she spent several years in Toronto refining her skills before returning with a broader understanding of diverse operations. Leading the food & beverage team through a major hotel renovation at Gladstone House gave her first-hand insight into the importance of selecting the right tools and equipment to support both efficiency and guest experience. At the core of her career is a passion for community building and developing strong relationships. In a province where geography can make some places difficult to access, foodservice operators play a vital role in keeping communities connected. Joining Browne and supporting those professionals was a natural next step for Sam.
with Sam Soo
Q. What are some trends that you see right now?
A. Presentation is more important than ever — people are looking for tabletop items that fit authentically with their brand, concept and narrative.
For example, think of a kitchen table meeting — operators want glassware that feels like it belongs in Nonna’s restaurant in Italy. When things are too modern, they can feel out of place within the overall concept.
Texture and decoration are back in.
The success of the Nude Big Top glasses are a perfect example of this. You still get clarity and quality, but with added visual texture. When you see a cocktail in that glass, it’s almost like you can feel it in your hand.
Q. How has your foodservice experience shaped your role as a smallwares specialist, and what transferable skills helped you transition into sales?
A. In every way.
I’ve used many of our products in restaurants of all kinds over the course of 20 years — I know how they’re used, and abused.
I understand the pressure operators are under to control costs while maximizing the guest experience, especially post-COVID.
People don’t always realize the level of problem-solving required to run a foodservice operation — both technical and interpersonal. When you’re managing a shift, the responsibility is yours. You can’t circle back tomorrow or defer to someone else when a solution is needed in the moment.
I have immense respect for the people working in these roles, and it genuinely brings me joy to help lighten that load — especially for those who spend their time taking care of everyone else.
The skills learned in hospitality are incredibly transferable. You’re essentially running a business on a shoestring budget. Whether it’s selling a wedding or managing service - it’s about building trust, telling a story, and being accountable to that vision.
(Sam with her FOH at Marine Drive Golf Club)
Q. As a woman in hospitality, what advice would you give to someone who is starting out?
A. Trust your gut, and don’t be afraid to take credit where it’s due. Show up for your team and try to find joy in the work rather than resentment.
As women, we sometimes push ourselves to be less emotional in order to be seen as more analytical. But in hospitality, the real strength comes from combining both.
Emotional intelligence is key to navigating the challenges you face every day.
I’ve been very fortunate to have strong leaders in my life, but often it’s the less-than-great ones who create opportunities. If you show up consistently and genuinely enjoy what you do, those opportunities will come.
This is just the beginning of the Browne Brief.
We’ll continue to share the voices, stories, and expertise of the people behind Browne: the ones who help bring value to our partners every day.
Follow along to learn more from our team in the next edition of the Browne Brief.