What does it take to expand access in foodservice for people of color? Gerry Fernandez, founder and president of the Multicultural Foodservice and Hospitality Alliance (MFHA) joined the Food Institute Podcast to show the business case for making an organization more diverse, from the kitchen to the boardroom. Fernandez explains that a more inclusive workforce will be necessary as the country itself continues to become more diverse, and that food can play a role in helping to unify a divided country.
Learn more on how to expand access in foodservice below:
Hosted By: Chris Campbell
Recorded: Feb. 10, 2021
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More About Gerry Fernandez:
As President and Founder of MFHA – an educational non-profit organization that makes the business case for developing cultural intelligence in the workplace – Gerry has spent decades educating and advocating for the business benefits of cultural diversity and inclusion in the foodservice & hospitality industry. An engagingly energetic speaker who practices “straight talk”, he travels across the U.S. and internationally, bringing authentic perspective on building Cultural Intelligence that raises the topline, improves the bottom-line, and builds brands’ cultural authenticity. Gerry was named to Nation’s Restaurant News 2018 Power List of the 50 Most Influential People in Foodservice, “the definitive list of industry leaders who are not only setting trends today, but also shaping them for tomorrow.”
More About MFHA:
The Mission of MFHA is to bring the economic benefits of diversity and inclusion to the food and hospitality industry by building bridges and delivering solutions. MFHA commits to delivering more connections and opportunities to build its Members’ Cultural Intelligence to effectively engage multicultural employees, customers, and communities.
To learn more about MFHA, please visit:
https://mfha.net/
