Facing Diversity: The Power of Difference (Part 1 of 2)

This article is written by Janet Morrison, CEO, J. Morrison Group, contributing writer for HCareers. The National Restaurant Association partners with HCareers on an online job board. Read the second part of this article here.

“Organizations that embrace workplace diversity are more productive and profitable because they are able to attract and retain the best talent,” says Wes Crews, CEO of Hcareers, North America’s largest vertical job board for the hospitality industry.

According to the National Restaurant Association, the restaurant and foodservice industry is one of the most diverse in the United States. It employs more minority managers than any other industry. But more needs to be done.

With population demographics shifting to a majority comprised of those identifying themselves as belonging to a minority group, the need for hiring programs and career planning geared to diverse workers will become increasingly imperative for company success.

Jackie Giusti, Applebee’s International’s former Director of Strategic Staffing, acknowledges the importance of diversity, especially at the management level.

“With more than 1900 restaurants in 49 states, we serve communities with various diverse populations,” Giusti explains. “If our management ranks don’t reflect those distinct populations, they won’t understand the employee populace or the customer base. Without this understanding they are sure to struggle at building an effective service team and meeting customer needs.”

That’s why Applebee’s commitment to diversity is a company-wide strategic imperative that holds all levels of management accountable to a diverse employee population based on 50% representation in the areas of ethnicity, gender, age, disability, sexual orientation, and nationality.

Accountability such as this really works, according to a 2007 groundbreaking study. Conducted by sociologists at UC Berkeley and the University of Minnesota, the study analyzed decades of U.S. employment statistics. They found the best results were achieved with a three-prong approach: appointment of a diversity officer or committee; ensuring accountability for results; and mentorships.

These diversity practices, however, are not common in the restaurant industry, according to a 2007 survey of the Multicultural Foodservice & Hospitality Alliance (MFHA). In fact, the study indicated the least satisfactory workforce diversity areas for the industry as a whole are mentoring programs to help promote minorities into management and leadership positions, and linking senior executive compensation to success of diversity initiatives.

Hoping to inspire restaurant companies to better initiatives in support of diversity and inclusion, The National Restaurant Association, in partnership with PepsiCo Foodservice, launched their Faces of Diversity program in 2007, including an award to recognize companies for diversity best practices.

Winning the organization’s first Inspiration Award for diversity leadership and vision was Darden Restaurants which operates Red Lobster, Olive Garden, Bahama Breeze, Seasons 52, and Smokey Bones Barbeque & Grill. The company was recognized not only for its contributions to educational initiatives for diversity populations, but also for its commitment to diversity leadership awareness. Almost 1,700 company leaders have attended Darden’s intensive two-day "diversity learning experience."

Darden’s diversity commitment is not only training. It’s action. Diversity organizations across the United States and Canada continue to recognize Darden’s commitment to equal opportunity employment practices. It’s a commitment to diversity “from our dining rooms to our boardroom,” according to the company’s vision statement.

“It’s vision like this that will most certainly position forward-thinking companies for future success,” Crews says. “With the advent of the Internet and the changing American demographics, it’s now a global world whether you operate outside of the country or not. Because the world of diversity is coming to you.”