It’s A Woman’s World: Vice President of Sales & Operations for the Connecticut Restaurant & Hospitality Association Yvette Tavares

For over 60 years, the Connecticut Restaurant & Hospitality Association (formerly the Connecticut Restaurant Association) has been and continues to lobby and advocate for the hospitality industry. In addition, they offer educational training like ServSafe (food safety certification), networking events to bring those in the industry together, and more.

Serving on their small team of six is Yvette Tavares, the CRHA’s vice president of sales and operations, and someone I’ve personally known for at least a handful of years and counting.

You’ve likely chatted with Yvette if you’ve ever been to a networking event that they’ve hosted and if you’ve been to their annual awards event, the CRAzies, you’ve seen her on stage as one of the show’s emcees.

One of the goals of this column is to support the great women in Connecticut’s hospitality industry, to get to know them, and, especially in this case, to give them a platform to explain what they do and to talk about the restaurant/bar or, for this one, the organization that they represent, so let’s dive into hospitality advocacy, membership, and so much more with Yvette!

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I’ve always been curious about your journey before your current role as the vice president of sales and operations for the Connecticut Restaurant & Hospitality Association. What did you do before?

With an undergraduate degree in Biomechanics from UConn, my original goal was to work with elite athletes. I spent my early years in the fitness industry before my career evolved in a very different direction, ultimately giving me experience across several people-centered roles.

I held leadership roles at Nordstrom, owned a small retail business while living in Miami, and built a career in real estate with licenses in Florida, North Carolina, and Connecticut.

Immediately before CRHA, I worked for the American Cancer Society overseeing a $1.8 million breast cancer fundraising portfolio. As Senior Manager of Community Events, I supported large-scale events across Connecticut and Rhode Island, including Making Strides Against Breast Cancer and Real Men Wear Pink, which strengthened my leadership skills and expanded my experience in nonprofit management, fundraising, relationship management, and community engagement.

In 2017, ACS underwent a major restructuring, and I took it as an opportunity to pivot professionally. Having earned my MBA several years earlier, I was well prepared for a more strategic leadership direction.

What led to you getting that position?

That opportunity came in 2018 when my good friend Phil Barnett from Wood-n-Tap approached me about the Membership Director role and encouraged me to apply. Phil’s wife, Melanie, was my college roommate, so I had known Phil for years and was somewhat familiar with his involvement on the Board of Directors.

At first, I said no. I had just put significant time into rebuilding my real estate business and, after ACS, wasn’t actively looking to step back into a traditional full-time role.

But once I read the job description, I couldn’t ignore how closely it aligned with both my educational background and the breadth of experience I had built across multiple industries. It felt like a natural fit.

It was after meeting Scott Dolch that it came fully into focus for me. I immediately recognized his vision and leadership style as a rare combination in the Connecticut market and saw an opportunity to bring our complementary strengths together in a meaningful way. I knew that his visionary leadership paired with my operational mindset could create something powerful.

I joined CRHA in November 2018.

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What does your day-to-day look like? And what do you love about your job?

The best way I can describe it is fast-paced and constantly evolving. Some days I’m focused on member support and day-to-day priorities, other days we are fully in event execution mode.

My role spans broader operational leadership as well, from growing the team and refining strategy to building sponsor and partner relationships. As VP, I serve as the bridge between vision and execution, making sure our team is aligned, supported, and operating effectively so Scott can focus on external leadership, advocacy, and representing Connecticut’s hospitality industry.

It’s funny, people are often surprised by how much we accomplish and the level at which we operate when they realize how small our team actually is. Outside of Scott, our office is all women. We get things done.

That leads right into what I love most about this work, work I feel genuinely grateful to do. It is high pressure and not for everyone, but it gives me the opportunity to work alongside exceptional people in an industry I care deeply about.

From restaurants and hotels to unique new venues, I get across all parts of the state and meet the people who live and breathe hospitality every day. I hear stories of creativity, resilience, entrepreneurship, and grit. This industry is full of passion and pride, and that energy fuels me.

And of course, there’s the food. If you follow me on social, you already know that part of me. Now that we also represent hotels, I couldn’t be more excited to engage across the full scope of hospitality in Connecticut.

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For those not in the industry (and for those in it who might have no idea), what does the Connecticut Restaurant & Hospitality Association do exactly?

We are the statewide organization that represents and advocates for Connecticut’s restaurant and hospitality industry.

On a day-to-day basis, our primary focus is serving as the industry’s voice at the State Capitol and in any space where decisions are being made that impact our members. We work to reduce barriers to doing business in Connecticut, support operators, and ensure the hospitality industry is recognized for its critical role in driving our local economy and supporting communities across the state.

Beyond advocacy, we also bring the industry together through year-round events and programming that create opportunities for owners, operators, chefs, and hospitality professionals to connect, share ideas, learn from one another, and celebrate hospitality together. At the center of it all is the belief that the industry is stronger when people are connected, not operating in silos.

As a member-based organization, we also provide tools and support, including resources, cost savings, training, industry insights, and practical guidance designed specifically for operators and hospitality professionals.

In short, we bring people together, advocate on behalf of the industry, and provide the infrastructure and support that help hospitality businesses operate more effectively across the state.

How can people get involved or join? And why should restaurants, hotels, or industry folks join? What are the benefits?

The best way to get involved is simple: come to one of our events. It’s very low pressure and gives you a chance to meet our team, connect with other members, and get a real feel for the culture and what we’re building together.

People often come to me saying they had no idea how much was happening behind the scenes or how important the work really is. I’ve had members tell me they wish they had joined years earlier. I get it. Sometimes it’s timing, and sometimes people just need to see it up close.

But the reason to join is straightforward. This is the environment your business operates in every day. The decisions being made at the state level, and the dynamics behind them, are already impacting your business — your costs, your operations, and your ability to grow — whether you’re engaged or not.

Being part of your state trade association puts you inside those conversations. It gives you insight into how decisions are made, access to the people shaping them, and a real opportunity to influence outcomes that directly impact your business.

Just as importantly, it connects you to something bigger than your individual operation. One operator speaking up has value, but hundreds of owners, operators, chefs, and hospitality leaders aligned together create real leverage and real change.

In that way, membership isn’t transactional, and it isn’t just a list of benefits. It matters because our industry is at its strongest when we act together. When we do, it strengthens not just individual businesses, but the communities we serve.

You’re out and about at restaurants all the time, on both your professional and personal time. Where did your love of food begin? And toss us a few of your favorite spots in the state.

Ironically, I’m actually a terrible cook. I can absolutely cook well enough to survive, but it has never been my thing. My appreciation for food really came from dining out and experiencing restaurants, not from being in the kitchen myself.

Shortly after I graduated college, I was in a relationship with one of the owners of Bar With No Name in Hartford. That was my first real behind-the-scenes exposure to the bar and restaurant scene, and where I got hooked on dining out as a lifestyle. We ate out often, and in the mid-90s that meant places like Civic Café, Hot Tomatoes, Peppercorns, Max Downtown, Bricco, Max Amore, and Tuscany Grill.

When I moved to Miami in the early 2000s, I was introduced to an entirely different dining scene defined by high-energy, iconic restaurants like Casa Tua, Tantra, Smith & Wollensky, and China Grill, along with chic hotel dining like the Delano and Shore Club.

Living in South Beach, I used to walk to Nemo and order what is still one of my all-time favorite dishes: their seared rare nori-dusted tuna, Hawaiian big eye tuna served thick and barely seared with a crispy ginger rice ball and wasabi sauce. I still think about it to this day. Nothing I’ve had since has ever quite matched it.

I eventually stepped into the industry myself, working at celebrity hotspot Prime 112 shortly after it opened in 2004 under Chef Mike Sabin (also of Nemo). That period gave me a front-row seat to hospitality at a completely different level — fast-paced, exclusive, and very much tied to the social scene.

After Miami, I moved to Western North Carolina, where food culture was more grounded. One of my favorite spots was The Gamekeeper in Boone, a rustic, elevated mountain restaurant known for wild game, the only place I’ve ever had ostrich. One night I even asked for a kitchen tour to see their hickory wood-fired grill up close. I’ve always had that curiosity, not just for the food, but for how it’s made and the people behind it.

Here in Connecticut, I feel incredibly fortunate to be surrounded by such a rich culinary landscape. It’s impossible to name all my favorites, but a few standouts include La Belle Aurore in Niantic, a hidden gem led by Chef Dawn Bruckner, and Materia Ristorante in Bantam by Chef David DiStasi, where the food has literally brought me to tears.

Back in my hometown of Wethersfield, I love The Charles, and representing my Portuguese heritage, Primavera Pub in Hartford is a must. Other favorites across the state include Kawa Ni in Westport, Bravo Bravo in Mystic, Whitecrest Eatery in Stonington, and The Foundry in Hartford. And when I’m on I-84 in Waterbury, I can’t drive past Sultan’s without stopping for their cold appetizer platter.

What are you doing when you’re NOT working or dining out?

In 2021, I started writing a book about my experiences in dating and relationships, spanning more than 30 years of personal stories. Some are funny, some embarrassing, some inspiring, but all are very real and relatable. At its core, the book is about how our life experiences, especially the difficult ones, shape how we grow into more grounded and empowered versions of ourselves.

I was never a natural writer, so after five years of pouring in time, energy, brain cells, and plenty of ugly crying, I’m now excited to be in the final editorial stages and hope to be published by early summer 2027.

Beyond that, I am a huge fan of staycations. There is so much to see and do across Connecticut, and I absolutely love settling into a hotel, bed and breakfast, or inn for a few nights and exploring the area at my own pace. In fact, many chapters of my book were written in hotels all across the state.

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