• Once lived and worked at a salmon cannery and roe processing facility in Alaska
• Starts mornings with a warm croissant, thick-cut ham, Manchego cheese, and whole grain mustard
• Off the clock, she’s keeping pace with two young daughters and a Great Pyrenees named Karl

Ideas can sound great in a meeting, but will they survive the kitchen?

Betty works in that gap. With a food science background, she helps clients define their future direction, then makes sure it holds up in practice.

Her team works across CPG and away from home, turning insights into product and menu innovation pipelines. Living at the intersection of brand, culinary, and feasibility, Betty’s ideas work for the manufacturer, support the operator, and keep customers coming back. If any piece is off, she refines until it holds.

Betty will tell you the strongest partnerships start with listening. Clients come in with goals and plenty of uncertainty. She helps map the path forward, working side by side with brands to test ideas against kitchen realities and changing customer preferences.

Luckily, constant change is what keeps her energized. Tastes shift. New pressures rise. Brands have to adapt without losing what made them special in the first place.

In the end, strategy only matters if it moves plates, protects margins, and creates happy customers. Her role takes honesty and an up-for-anything attitude. Betty has both.