Hospitality is all about making people feel welcome and valued — so what goes on behind the kitchen door matters as much as what is served on the plate. Today's diners are paying attention. They care about culture and values, and increasingly, they care about whether or not the restaurants they patronize reflect the diverse communities they serve. 

Creating an inclusive workplace doesn't happen by accident. It takes strong leadership and the right tools. If you're thinking that you don't have the resources, that's where The Re-Seasoning Coalition’s Equity & Empowerment in Foodservice e-learning program steps in. The inclusive course was created for the modern day realities of restaurants and hospitality services, with the goal of building stronger, higher performing teams.

The Re-Seasoning Coalition is the first to launch an equity, inclusion and anti-racism program developed specifically for the foodservice industry — and it's been reviewed by both foodservice and equity experts to ensure it rises to the moment.

The Equity & Empowerment in Foodservice program is funded by Women and Gender Equality Canada, grounded in first-party Canadian research and reflective of what’s actually happening in dining rooms and kitchens across Canada. The findings are eye-opening: 54 per cent of Canadians aged 18 to 24 think it’s very important that restaurants prioritize diversity, equity and inclusion — with similar numbers across older age groups.

In addition, 15 per cent of youth working in foodservice believe they are unable to advance due to racial bias. Plus, 58 per cent of Canadians believe that restaurants should take an active role in publicly supporting racial justice issues, with many pointing to HR policy reviews as a meaningful first step.

Structured across three modules, the course blends flexible, remote learning with small group sessions alongside industry peers, meaning students can learn on their own schedule and alongside other change agents who are leading EDI (equity, diversity and inclusion) efforts within foodservice brands across the country. Whether it's confronting racism in the dining room or implementing inclusive hiring practices, each module delivers strategies that leaders can put into practice in the real world immediately.

The program is tailored towards general managers, executive chefs, shift leads, department heads and operators looking to hone their leadership skills for the modern workplace. It’s a cost-effective way to tighten HR training gaps without taking teams off the floor.

After all, having a strong culture shouldn't be intangible — it's a competitive edge that every restaurant worth its salt needs. 

Ready to lead the change? Click here to learn more about the Equity & Empowerment in Foodservice program.