And Then There Were Three

by | Feb 27, 2015 | CONSULTING, DIVERSITY, EDUCATION, HUMAN RESOURCES, NON PROFIT

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

In Honor of Dr. Martin Luther King, Jr. : Legacy of Hospitality

by | Jan 19, 2015 | CULTURAL INTELLIGENCE, DIVERSITY, HOSPITALITY, MANAGEMENT, NON PROFIT

Legacy of Hospitality As the world celebrates the birthday of Dr. Martin Luther King, Jr., professionals in the restaurant and lodging industries should stop and reflect on the role our industry played in denying Blacks and other minorities access to public accommodations. It wasn’t until 1960 when four Black students from North Carolina A&T University decided to sit at the lunch counter of the local Woolworths that restaurants in the south started to become desegregated. Hotels also routinely denied Blacks full access even as Black entertainers and athletes performed to sold out crowds. Hispanics and Asians faced similar indignities If you were Black you could not stop and eat whenever you wanted like we can today. You had to pack a lunch or use the Green Book, a directory of Black... read more

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