Specialty Food Magazine

Spring 2020

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1220124

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Page 31 of 75

SPRING 2020 29 Fancy Food Show Booth #4221 MADE WITH FRESH VEGETABLES AND HI-OLIEC SUNFLOWER OIL ! ALL THE FLAVOR WITHOUT THE MEAT ! Outside of that, we know that a broader conversation exists around mental health in kitchens, and we hope that #GrilPower becomes part of that conversation, so that creating more equality in back-of-house can lead to a different culture that could improve mental health. The reception generally has been positive. We are hoping to reach some of those kitchen managers that may be running their back-of-house in an older style and start thinking about what their culture is and if there are any opportunities for improvement in this direction. Why do you think the restaurant industry, in particular, has had a difficult time with these issues? Change is hard for everybody, and things that have been long established just tend to persist. From what we were hearing from our employees, it wasn't an overt lack of opportunity. It was small things—like, What are your objectives with the initiative? We call it 50/50 by 2020. We are asking restaurants to bring women into their back- of-house, so that 50 percent of their positions for skilled back-of-house and restaurant management are filled by women by the end of 2020. We also understand that organizations, cultures, and industries can be slow to change, and so at a minimum, we're asking restaurants to start talking with their workforce and looking at the kinds of opportunities and the culture that they have in back-of-house. We want to start the conversation and empower females on every staff to start asking their managers for opportunities, because they exist. What has been the reception so far? The first restaurants that we had sign on to our 50/50 by 2020 had already met those initiatives. They already knew that the women on their staff were talented and wanted to create equal opportunities. PHOTO: RACHEL VALLEY

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