We will remember 2020 for many things, chiefly the pandemic and the election. But perhaps the most enduring challenge this year is racism, and the way it has affected lives, livelihoods, and even the future. After the deaths of George Floyd, Breonna Taylor, Ahmaud Arbery and others, and the protests that followed, the conversation has taken center stage across America. The restaurant industry is one of our country's most diverse, but racism still exists. It can be overt or inadvertent, but it shouldn’t be ignored or denied. The industry must take steps to ensure everyone has access to the resources and opportunities that enable them to reach their full potential.
The National Restaurant Association shares seven stories of Black industry executives: IHOP franchisee Adenah Bayoh, Jack’s Family Restaurants’ Sean Landrum, Union Square Hospitality Group’s Chip Wade, the Multicultural Foodservice & Hospitality Alliance’s Gerry Fernandez, Universal CityWalk’s Damion Davis, Fired Pie’s Fred Morgan, and celebrity chef Jerome Grant, co-owner and operator of new restaurant Jackie in Washington, D.C. We hope these profiles lead to more discussion and opportunities for people of color.