Restaurants are increasingly becoming spaces that celebrate different cultures, perspectives, and experiences, and this extends beyond the culinary realm, impacting both staff dynamics and the overall customer experience.
In August of 2022, the National Restaurant Association – the leading business association for the restaurant industry – released a landmark diversity, equity, and inclusion (DEI) report, which aimed to measure the awareness and effectiveness of DEI practices among employers and employees.
The research, which was done in collaboration between the National Restaurant Association, the National Restaurant Association Educational Foundation (NRAEF), the Multicultural Foodservice & Hospitality Alliance (MFHA), and Cornell University Nolan School of Hotel Administration, found a strong correlation between the impact of DEI strategies and employee satisfaction – ultimately reinforcing the critical importance of these policies.
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Make DEI a Priority:
One key finding was, despite companies’ efforts to create work environments that support DEI, current and former employees were often unaware of those policies, leading them to feel DEI was not a strategic priority.
This ultimately culminated in a lack of job satisfaction and a higher turnover rate. To address this challenge, employers should invest in hands-on training and team member development to create authentic and sustainable employment opportunities.
Providing sensitivity training and educating employees about unconscious biases can also help to create an environment where everyone feels valued and respected.
Additionally, mentorship programs can bridge the gap between different generations and backgrounds, fostering a sense of unity among staff members.
Inclusive Hiring Practices:
Inclusive hiring practices are crucial in building a diverse team, but first employers need to understand the current demographics of their workforce. Once employers have identified the gaps, they can develop actionable plans to address them.
Some tactics for inclusive hiring include outreach programs targeting individuals from all ethnicities, ages, abilities, and socio-economic backgrounds.
Some restaurants and companies in the food industry also use referrals from their current employees of color and engage with historically black colleges and universities during the hiring process to ensure inclusivity.
Customer Impact:
DEI benefits not only employees, but also customers, as a diverse workforce results in a better understanding of diverse customer bases.
Through incorporating different perspectives in the decision-making process, businesses can identify and address potential biases and tailor their products, services, and marketing strategies to resonate with a wide range of customers more effectively.
Customers also prioritize supporting establishments with social responsibility and ethical practices, therefore when companies actively promote and demonstrate their commitment to DEI, they can attract the more ethically conscious demographic.
Some strategies the MFHA suggests include collaborating with minority marketing and branding firms, conducting surveys to grasp the needs of traditional and emerging markets and aligning marketing campaigns with key multicultural events.
Fostering diversity and inclusion in the restaurant industry is crucial for success, impacting both staff dynamics and the overall customer experience.
By focusing on the workforce, customers, community, and suppliers, businesses can create an environment that not only thrives on diversity but also promotes inclusivity and equality.
Implementing these practices not only aligns with ethical standards but also positions companies strategically for success in an increasingly diverse global marketplace.
