SAN FRANCISCO —The restaurant industry is approaching racial, ethnic and gender parity to national demographics in the makeup of its hourly workforce, but it has yet to bridge the diversity gap at the management level and in reaching minority customers, experts told foodservice leaders this month. Speakers at the sixth annual conference of the Multicultural Foodservice & Hospitality Alliance, held here at the Palace Hotel, focused on the disparity in minority ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres 

Already registered? here.