As advocates for people with disabilities, we spoke nationally
June 13, 2024
Our Chief Impact Officer, along with two executives representing Harrington Raceway & Casino, presented as workplace advocates for adults with disabilities at the 2024 National Restaurant Association Show on May 20 in Chicago.
Anna McDermott, Chief Impact Officer; Hank Rosenberg, COO of Hospitality at Harrington Raceway & Casino; and DJ Silicato, Executive Director of Food and Beverage, Harrington Raceway & Casino, joined Mindy Larson Crystal, Senior Manager Professional Advancement, National Restaurant Association Educational Foundation, to address “Increasing Access of People with Disabilities to Hospitality Spaces and Careers.”
The panel addressed diversity, equity and inclusion – or DEI – and added “A” for accessibility as a win for the food-service and hospitality industries. The National Restaurant Association endorsed Universal Design for Learning (UDL) as a model for improving accessibility and inclusivity in the work environment. The Food Bank of Delaware’s Specialized Training and Employment team has worked with the National Restaurant Association Educational Foundation to redesign their Restaurant Ready curriculum to incorporate universal design so that it can be delivered more effectively to people with disabilities. This work was made possible through the support of the Kessler Foundation.
The Food Bank, in partnership with Harrington Raceway & Casino, were cited for “Real World Application,” embracing a culture of hiring people with disabilities to benefit not only the company, but also other team members. In fact, Harrington Raceway & Casino has successfully hired hired several of our Kitchen School graduates.
“We’re really proud of how our workforce development programs can support both people with disabilities, but also employers in increasing access to employment. Our team works not only to help identify the right job placements for our graduates, but also to help employers structure jobs and training so that our graduates can be successful in their new positions. These partnerships between programs like ours and employers are critical in increasing the employment of people with disabilities in the hospitality industry,” said McDermott.
The panel’s input included a progress report, noting both challenges and more importantly, the successes, including strategies for workplace inclusion and customer accommodations.
“It’s a huge honor to represent our little state of Delaware, the state Department of Labor, and our partnership with the Delaware Restaurant Association and the Food Bank of Delaware,” said Rosenberg. The casino now employs about 17 adults with apparent disabilities and an equal number with non-apparent disabilities.
“They are not here on charity; they serve a purpose, and they enjoy what they’re doing,” he added.
The panel garnered positive response from the audience, Silicato noted. After the presentation, he was approached by a representative from a national company that exclusively employs adults with disability. “He told me it was nice to hear that we could cross-utilize the same talent,” he said. Silicato also received positive feedback from a man who advocates for adults with disabilities. “It was a huge success,” Silicato said. “While some people expressed hesitation about buying in, particularly concerns about the time needed for training, we know that given the opportunity adults with disabilities can accomplish tasks and follow through. We can’t afford not to do it.”
According to the event’s website, more than 58,000 foodservice professionals from across the United States and around the globe, representing 124 countries attended.
