And Then There Were Three

In just six months from September 2014, the foodservice industry went from having six CEO’s that are Black/African-American, to just three. I emphasize three because according to the Census Bureau and the National Restaurant Association respectively, Blacks make up 13.2% of the U.S. population and 11% of the foodservice workforce. These numbers suggest, as do the data in MFHA’s 2014 Diversity Report:  State of the Foodservice Industry , that the industry is not developing Black employees for leadership opportunities commensurate with the percentage of Blacks that make up our workforce. The departure of Clarence Otis (Darden), Steve Davis (Bob Evans), and most recently, Don Thompson (McDonald’s), illustrates just how quickly the “complexion” of leadership can change regardless of how... read more

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