Correcting Company Culture to Address Sexual Harassment

Correcting Company Culture to Address Sexual Harassment
  • Human Resources Guru Carrie Luxem prevents sexual harassment within restaurants using training and company culture

  • Sexual Harassment allegations about Chefs John Besh and Todd English have the industry concerned

On this episode of The Barron Report, we talk to Human Resources Guru, Carrie Luxem about how your company can better manage your team in the wake of the recent sexual harassment claims. Numerous industries have been shaken by sexual harassment allegations and the restaurant industry is no different. With top chefs like Todd English and John Besh being exposed for inappropriate behavior, the business community is concerned. Foodable, to better serve our community, has worked to deliver the best information to you about how to manage these types of claims in your business and, better yet, how to stop them from happening in the first place.

Show Notes

  • 1:11 Carrie LuxemRestaurant HR Group & CarrieLuxem.com
  • 3:53 - Uncovering a Long-Standing Problem
  • 5:01 - Culture of the Hospitality Industry
  • 6:43 - What Is and Isn't Appropriate?
  • 9:55 - Are Revealing Uniforms Part of the Problem?
  • 12:16 - Confronting Customers for Harassment in Your Establishment
  • 14:01 -  Do Not Tolerate That Behavior, Even From Power Positions
  • 18:38 - How to Stop Sexual Harassment Before It Happens
  • 22:47 - Having a Plan in Place
  • 24:56 - Hiring the Right Team
  • 28:40 - Foodable Analyzing Online Sexual Harassment Claims
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Foodable Drops Chef Todd English From Top 100 Social Chefs Guide

Foodable Drops Chef Todd English From Top 100 Social Chefs Guide

Earlier this year, Foodable released its first Top 100 Social Chefs featuring the top-performing U.S. chefs in the digital space. As Foodable gears up to release the anticipated rankings for 2018 in January, a new policy has been implemented.

Foodable is dropping Chef Todd English from its Top 100 Social Chefs ranking due to sexual harassment allegations that arose in November.

This is what Foodable’s editor-in-chief, Paul Barron, had to say on the subject as he detailed the new Foodable policy:

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