Career Development

3 Steps to Better Cultural Competency in the Food Industry

Posted by
Trust20 Contributors • 3 minute read
Share:

Showing consideration for the perspectives, values, beliefs, behaviors, and communication styles of someone else is often referred to as cultural competence-and it is an important skill for the food industry to cultivate.1

Food moves us. We are able to go to places we would have never explored if it were not for food. Likewise, individuals from all over the world with backgrounds and cultures are visiting our foodservice spaces looking to create memorable food experiences in their daily lives.

It isn’t actually possible for anyone to accurately guess or make assumptions about the values behind people’s food habits, patterns, and practices – and we shouldn’t try. Operators, foodservice workers, and diners all may have variations in how they celebrate the holidays (and even what holidays they celebrate), weddings, births, and even loss.

Taking all this into account, Trust20 has three simple suggestions for increasing your cultural competency in a foodservice space.‍ Here are three questions to ask yourself:

How do you react to the differences you see in others?

Where do my personal beliefs and biases enter in?

Where is there an opportunity to be more welcoming?

 

STEP 1 - Ask yourself: How do you react to the differences you see in others?

As noted in Diabetes Spectrum, “food and language are the cultural habits humans learn first and the ones they change with the greatest reluctance.”2 This means that the thoughts, feelings, and experiences we each hold dear are just as closely held by every person we interact with. Keeping this in mind when a diner or customer requests a specific modification to their order can help foodservice workers remain empathetic to the whole person in front of them.

‍Right Way: I think this dish is best served with bacon on it, but understand that some religions and personal values do not permit people to eat pork – and that’s okay.

Wrong Way: This dish is best served with bacon on it. If you can’t eat bacon, you shouldn’t order this dish.‍

 

STEP 2 - Ask yourself: Where do my personal beliefs and biases enter in?

It may sound counterintuitive, but self-awareness is key when it comes to understanding others. If you don’t have a clear picture of how your culture and experiences have influenced your life, how can you possibly understand why someone else holds a different set of beliefs? If you’re unsure where to start, The Community Tool Box has provided a great resource for becoming more aware of your own culture.‍3

Right Way: The way I was taught to prepare this dish is different from my sous chef - and we can learn from each other.

Wrong Way: The way I was taught to prepare this dish is the only way to do it. My sous chef is wrong and should get over it. ‍

 

STEP 3 - Ask yourself: Where is there an opportunity to be more welcoming?

Creating a welcoming environment always comes down to the details. Greeting everyone you interact with with the same level of enthusiasm and respect, creating a separate menu for people with allergies, offering multilingual menus, and strategic space organization are all ways to expand the number of people who feel at ease in a space. ‍

Right Way: I’ve had a hard time communicating with my table because English is their second language, so I’m going to read back their order again and double check that no one in their party has allergies.

Wrong Way: I’m really struggling to connect with this table, I guess I’m just going to get this order in so they leave faster.‍

These moments of self-reflection might seem to clash with the fast-paced nature of the foodservice industry, but they don’t have to. While much of the back of house foodservice work revolves around preparing and handling food safely, the experience of that same food is what brings customers back to a business on a regular basis. Cultural competency is just like any other skill in that it takes practice to make it a habit – and its well worth the effort.


Sources:

  1. West Virginia Department of Health and Human Services: Cultural Sensitivity

  2. Diabetes Spectrum: Using Cultural Competence Constructs to Understand Food Practices and Provide Diabetes Care and Education

  3. Community Tool Box: Building Relationships with People from Different Cultures

Recommended Articles
Is Trust20 Legit? Food Handler Training, Manager Certification, and More
Is Trust20 Legit? Food Handler Training, Manager Certification, and More
Food safety should not be a gamble; it should be a guarantee. Foodborne illnesses not only have dire consequences for customers, but they can also severely impact an establishment's reputation and bottom line.
Continue Reading
You Need to Know: Temperature Danger Zone
You Need to Know: Temperature Danger Zone
There is one tried and true principle in food handler safety: keep hot food hot, and cold food cold. This is the best way for foodservice workers to keep food out of the "Danger Zone," or the temperature range where bacteria can grow at an alarming rate.
Continue Reading
Food Safety Management: How to Audit Your Establishment's Hygiene Protocols
Food Safety Management: How to Audit Your Establishment's Hygiene Protocols
Every foodservice establishment is required to have hygiene protocols in place to ensure cleanliness is a top priority in the daily operations of each business. The safety and health of staff and customers are key in any food business. Best practices are essential for maintaining a clean establishment. Best practices can also reduce the potential of cross-contamination while ensuring your business is in line with food safety regulations, which are overseen by international organizations, federal agencies, and local health departments such as the World Health Organization (WHO), U.S. Food and Drug Administration (FDA), and the Food Safety and Inspection Services (FSIS). To ensure your establishment’s hygiene protocols meet current regulations and the most current methodology, it’s essential to audit best practices on a regular basis. The food industry is constantly evolving, and regular hygiene practice audits will help keep you and your establishment compliant with current standards. Below, we’ll cover: Why should I regularly review my establishment’s existing hygiene protocols? How frequently should hygiene protocols be reviewed for food safety? What areas of foodservice hygiene practices should I review on a regular basis? What steps should I take when reviewing hygiene protocols?
Continue Reading
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Your hygiene protocols are essential to preventing a foodborne illness outbreak at your establishment–not to mention the long-term success of your business. Every operator and manager who oversees a foodservice business should create standard hygiene practices and expect their entire team to consistently and carefully adhere to them. These protocols cover a range of activities, including cleaning, sanitization, and personal hygiene. Other basic habits and routines like handwashing, sanitizing food prep surfaces, and regular facility cleaning help you and your team maintain a safe food environment, reduce food safety incidents, and comply with relevant laws and regulations. Understanding why and how to implement structured safe food handling practices in your establishment will make protecting your customers second-nature, so you can focus on providing an exceptional experience for everyone who walks in your door. Keep reading to learn more about hygiene protocol, including: What are hygiene protocols? Why are hygiene protocols important to the food industry? What best practices should my hygiene protocols include? How do I create a hygiene protocol plan?
Continue Reading