November 2016, Part I


November 2016, Part I


Honoring Veterans In The Service Industry. This November, Path Forward is recognizing our veterans and the opportunities they find in the service sector to enter the workforce after returning home. Veterans bring in-demand skills and a strong work ethic to the job every day. In fact, a Bureau of Labor Statistics survey cites retail as one of the top four industries that employs veterans. National Restaurant Association research reports that 250,000 veterans work in the restaurant industry, with 19 percent in management positions and 14 percent working as supervisors. To learn more about veterans in restaurant and retail, check out  the Path Forward fact sheet here.

A Purple Heart, A Burger And A Dream. “I just keep trying to give things back and pay things forward,” says former soldier and Purple Heart recipient Bobby Henline when describing his life as a civilian. People’s Susan Keating recently spoke with Henline about his will to survive and dream of giving back to other veterans. Seven years and more than 40 surgeries after a horrific attack in Baghdad that almost took his life, he decided that his love of burgers and passion for service to others could be combined to empower and employ other veterans. Richard Brown, the founder of Biggie’s Great Burgers and Shakes and a Korean War veteran, helped to make Henline’s dream a reality by teaching Henline how to operate a Biggie’s restaurant of his own. Now, Henline is on his way to starting a Biggie’s franchise in the San Antonio area that will specifically look to hire and help other veterans. “God kept me alive for a reason. I want to help, and offer other veterans a way to support themselves and their families,” said Henline.

Boston Mayor Reflects On Service Sector Start. Boston Mayor Marty Walsh recently took to Medium to discuss his career start at Dunkin Donuts. “In many ways, my first job helped shape me into who I am today — it taught me the value of hard work, the importance of being dedicated and committed to getting the job done, and the proud feeling you get when you earn your own money,” he said. Walsh explains that this job not only helped him learn valuable skills, but also taught him that a job is a positive experience that every young person should have. “For young people who live in low-income areas or have a lack of support in their lives, a good part-time job can have a great impact on their lives and even make a difference, by increasing their confidence and putting them on the track to success,” he said.

New Jersey Restaurant Owners On Training For Life. Path Forward’s recent profile of restaurant owner Nancy Laird showcases the opportunities offered by the service sector at different stages of life. While Nancy switched careers after working years on Wall Street, her husband James started as a dishwasher, graduated from the Culinary Institute of America, and rose from assistant chef to head chef and owner of Restaurant Serenade. John Jansma, hired as general manager after working as assistant manager at another restaurant in college, is a strong example of how one can develop new skills on the job. John says that working in the restaurant industry is “the most satisfying work you can do. Helping guests celebrate, surprising them, serving them something new and creative, not many other industries can give an employee the same sense of accomplishment or reward.”

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