The restaurant and hospitality industries have a greater number of employees who serve in guest-facing roles than most industries. A majority of employees and managers will experience the opportunity to welcome people of different backgrounds, religions, customs and sexual orientations, etc.

The broad demographic differences that can be frequently noted between front of house and back of house employees also indicate a need for increased awareness of the existence of unconscious bias.

How are restaurants and hotel employees at greater risk for Unconscious Bias?

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Welcoming all kinds of people is the heart of hospitality, but unconscious bias on the part of employees, managers, or guests can damage your business’s reputation or ability to retain workers.

This topic is too important to settle for generic training. 

Understanding Unconscious Bias, a new training suite developed in conjunction with the Multicultural Foodservice & Hospitality Alliance (MFHA) and industry professionals, shines a light on this issue with realistic scenarios meaningful to your staff -- the managers and employees in the hospitality and foodservice industries.

Understanding Unconscious Bias in the Hospitality Industry


According to McKinsey’s Delivering Through Diversity report, companies with the most ethnically diverse executive teams are 33% more profitable. 


70% of foodservice employees exhibited unconscious bias according to a survey from Nation’s Restaurant News.


U.S. foodservice employees ranked third as having the highest level of unconscious racial bias in 12 industry sectors according to University of Manchester.

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