NOLA's Chefs Move program sponsors underrepresented cooks | Vt. tourism reaches out with diversity | Inspiring restaurant loyalty through brand personality
May 16, 2019
Cultural Intelligence SmartBrief
News for culturally intelligent brands and leaders
SIGN UP ⋅   FORWARD
News on Cultural Intelligence
NOLA's Chefs Move program sponsors underrepresented cooks
NOLA's Chefs Move program sponsors underrepresented cooks
(Pixabay)
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.
Bloomberg (tiered subscription model) (5/14) 
LinkedIn Twitter Facebook Email
 
Vt. tourism reaches out with diversity
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.
VTDigger (Vermont) (5/12) 
LinkedIn Twitter Facebook Email
Inspiring restaurant loyalty through brand personality
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.
QSR magazine (5/2019) 
LinkedIn Twitter Facebook Email
Perceptions of black food challenged by Seattle chefs
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.
The Seattle Globalist (5/6) 
LinkedIn Twitter Facebook Email
Startup offers diversity, authenticity in stock photos
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."
American Inno (5/14) 
LinkedIn Twitter Facebook Email
Brooks' "Run Proud" collection promotes inclusion
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."
Footwear News (5/15) 
LinkedIn Twitter Facebook Email
Innovation in the Workforce
Minority-owned businesses get support from SMIF
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.
The Free Press (Mankato, Minn.) (tiered subscription model) (5/16) 
LinkedIn Twitter Facebook Email
Dailey's CCO ties ad diversity to inclusive workplaces
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.
Campaign US (free registration) (5/14) 
LinkedIn Twitter Facebook Email
Leadership and Management
Empowered employees are crucial to positive workplaces
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.
Ideas Made to Matter (MIT Sloan School of Management) (5/10) 
LinkedIn Twitter Facebook Email
Self-evaluation can be the first step to better management
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.
Plate online (tiered subscription model) (5/13) 
LinkedIn Twitter Facebook Email
SmartBrief Originals
Read the latest food and travel coverage in SmartBrief Originals:
  
  
One of the things that attracted me to economics was its importance in improving people's lives.
Alice Rivlin,
economist

1931-2019

LinkedIn Twitter Facebook Email
  
  
Learn more about MFHA:
Home page | Membership
Sign Up
SmartBrief offers 200+ newsletters
Advertise
Learn more about the SmartBrief audience
Subscriber Tools:
Contact Us:
Advertising  -  Chris Warne
P: 646.462.4647
Editor  -  Amy Sung
Mailing Address:
SmartBrief, Inc.®, 555 11th ST NW, Suite 600, Washington, DC 20004
© 1999-2019 SmartBrief, Inc.®
Privacy Policy (updated May 25, 2018) |  Legal Information