The U.S. Hispanic Chamber of Commerce held a meeting with National Restaurant Association officials last month to discuss ways in which restaurants can attract the growing Hispanic market and find more effective ways of promoting Hispanic employees into management. This meeting is one of many showing a trend toward promoting more just labor practices in the food service industry, particularly related to members of the Hispanic community, who make up the largest part of the industry’s workforce.
Speaking on the U.S. Leadership in the Global Food Economy panel, the National Restaurant Association’s Vice President of Labor and Workforce Policy, Angelo Amador, stated, “Hispanics are making up a bigger portion of the market and their tastes are now merging into the mainstream American population. They're asking about food and healthy living, and our foods are influencing the items that are sold in restaurants.”
Amador shared the panel with Kathleen Merrigan, deputy secretary of the U.S. Department of Agriculture; Peter Larkin, president and CEO of the National Grocers Association; Anne Alonzo, vice president of global public policy for Kraft Foods Inc.; and Liz Lopez, an attorney for Barnes & Thornburg LLP. The purpose of the discussion was to develop a plan to promote advocacy within the restaurant industry.
"We need to let Congress know, and keep repeating the message, that we're very proud of our line workers and our managers," Amador said. "In order to create more opportunities for more people, we need more resources to provide education. That is our biggest challenge. Nevertheless, I do think there is a clearer path to the boardroom today than ever before. That kind of opportunity is more evident at restaurant companies than in any other industry in this country."
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