VSAG’s Dan Simons was out in front recently discussing two important industry topics: the importance of implementing sexual harassment and discrimination team training, and his participation in an upcoming Food Tank Summit.
In a timely piece featured in GW Hatchet, Dan discusses the issues of sexual harassment and discrimination in our workforce, the need for comprehensive, open conversation amongst restaurant teams, and putting training on this issue at the top of our to-do list.
With the Restaurant Association of Metropolitan Washington‘s recent announcement that they will be offering training courses, both online and in-person, to prevent sexual harassment and discrimination in the workplace, with these courses directed at employees, supervisors, and owners, Dan committed his team’s support immediately.
Dan also went on record noting his intent to go a step further and implement sexual harassment and discrimination training for the teams at Farmers Restaurant Group, VSAG client and where Dan serves as Co-Owner, within their already established, in-house “Farm School” team training curriculum.
“The key is to always be talking about it, always be teaching it and most importantly, to aggressively address situations as they arise,” Dan said.
To read the full article, click here.
Next up for Dan, participation as a keynote speaker at the Food Tank’s upcoming Washington, D.C. Industry Summit. Entitled “Cultivating the Next Generation of Young Food Lovers,” the summit will be held later this month in partnership with George Washington University, World Resources Institute, the National Farmers Union, Future Farmers of America, and the National Young Farmers Coalition.
As an owner, operator, industry educator, and mentor, Dan was psyched to not only be asked to offer his views on inspiring the next generation of restaurant and hospitality professionals at the summit, but he also jumped at the opportunity to sit down with the Food Tank for a lively Q&A outlining Dan’s take on building a sustainable business model founded on principles over profits. Namely, pioneering a new business model where farmers receive a larger share of the food dollar, the supply chain is dramatically shortened, dishes are actually made with real food ingredients, and where Dan and his team prioritize mission over profit.
To read the full Sustainable Business Model Q&A, click here.