Many chefs of color are banding together under a program called Chefs Move from the Made in New Orleans Foundation. The program has covered tuition and living expenses for 17 cooks since its inception in 2011, allowing them to attend a nine-month training program at New York's International Culinary Center.
Vermont's tourism department is aiming to make all feel welcome in the state with a new campaign. "The spectrum of physical abilities, ethnicity, skin color, family unit, sexual orientation, etc. ... you'll start to see some of that represented in our advertising campaign moving forward," says Tourism Commissioner Wendy Knight.
Brand personality in restaurants can help attract and retain loyal customers, according to Zion & Zion, which said "A basic tenet of marketing is understanding your market and those who you want to attract and creating a congruent brand personality." Toward this end, Papa John's, which suffered from a slew of PR incidences in recent years, is investing in diversity training and new leadership to reflect its desired customer base.
Seattle Chefs Edouardo Jordan and Pamela Jacob are among those challenging perceptions of black cuisine and soul food. Jordan's Junebaby serves traditional southern food and won him his first James Beard Award for Best New Restaurant, while Jacob cooks up authentic Caribbean food at Pam's Kitchen.
Digital marketers have a new source of images for multicultural marketing. Atlanta startup Diversity Photos is partnering with Adobe Stock to bring its portfolio to more people because, entrepreneur Nicole Carter says, "In a world where photos and videos reign supreme, we can't afford to get our visuals wrong."
Brooks Running Co. is teaming up with International Front Runners clubs and releasing a "Run Proud" collection that promotes LGBTQ+ inclusivity. International Front Runners President Danny Luong says, "We are elated to have the support from such an inspiring brand to elevate representation for LGBTQ+ runners and walkers around the globe to highlight diversity in athletics."
The Southern Minnesota Initiative Foundation's Prosperity Initiative is empowering entrepreneurs from diverse backgrounds to grow their businesses. The latest initiative includes 16 new minority-owned businesses or those who are preparing to start one.
Marcus Wesson, Dailey's chief creative officer, says diversity is "a systemic problem" in advertising that needs a holistic fix. "It seems as though when people hear the word 'general market,' unless you specify diversity, they won't offer it on their own," he says.
Top-down structures can't prevent toxic workplaces, as employees need to feel empowered, says MIT Sloan professor Thomas Kochan. "When the workforce feels customers are dissatisfied, and they can't do anything about it because they don't have the discretion to solve [problems], you get a reinforcing cycle of very low morale and frustrated people," he says.
Looking inward, leading from the bottom up and creating a culture of openness and honesty helped chef Gerard Craft improve the way he managed his staff at Pastaria in St. Louis. Craft writes about the two books that shaped his road map to better management and the importance of defining his restaurant's core values.