The American restaurant industry has long been one of the most underrepresented communities in America.
But a new study by the National Restaurant Association shows that despite this, black diners are still often more likely to go to restaurants than white diners.
The report, called Black Restaurant America: How Black and Hispanic Americans are the Most Underrepresented Restaurant Users in America, finds that a third of black dinners go to a restaurant in the US, and only 15% of white dinners do.
The numbers are similar for Hispanic diners, but it’s a much lower figure: about 17% of Hispanic dinners, and 18% of black, go to Hispanic restaurants.
The number of black and Hispanic dinbers who are also employed is much lower, at about 17%, and Hispanic workers are also much more likely than white workers to work in food service.
It’s an especially telling statistic for black restaurants, which are generally less profitable than their white counterparts.
While most restaurants are run by owners and managers of all ethnicities, there is no such distinction for black businesses.
Black restaurants are less likely to be run by black-owned businesses than are restaurants run by white-owned ones.
But there is some variation in the proportion of white owners and owners of black-run businesses.
According to the study, the share of black owners is more than 50% for restaurants in the Midwest and more than 70% for African-American businesses.
For restaurants in California, Florida, and Texas, the figure is about 50% and 60%, respectively.
These differences are largely attributable to the presence of Hispanic owners in the restaurants, and not the owners’ race.
The study also found that Hispanic restaurant owners were more likely “to be minority, non-Latino, or Asian.”
And in states with large black populations, they were more than twice as likely as white owners to be Hispanic.
While a lot of this disparity is because of the fact that black dinbers are more likely be minorities, it also reflects the fact there are many Hispanic restaurants, too.
The fact that Hispanics tend to be more likely workers, especially those who are low-income, means that they are more often seen as potential customers, and therefore more likely customers of black restaurants.
“When you see that black and Latino restaurant owners are more frequently seen as customer customers, it means that those people are less inclined to come to a place with a lot more black customers and they are less apt to be the type of customer that you’re talking about,” said Andrew McGlone, the study’s lead author and a senior fellow at the Center for American Progress.
“You’re seeing that black people and Latino people are the target market for black-operated restaurants, because they are perceived as a less desirable type of customers.”
Black Restaurants Still Have a Problem Black and Latino restaurants are still a minority in the restaurant industry, but they are significantly less likely than other minority groups to have any restaurant owner in their own family.
This means that a large number of minority-owned black-and-white restaurants do not have the support of their owners or managers.
“The majority of African-Americans, Latinos, and Asian Americans do not own a black- or Latino-owned restaurant, and they also have a much higher rate of unemployment and have very low household incomes,” McGlorle said.
“So if you have a black owner, you are not going to see an African-Latina, a Latino, or an Asian owner or manager in your restaurant.”
When you have one black and one Latino, they’re not going.
The majority of minority restaurants in America have one owner who is African- American or Latino.
This has meant that African- and Latino-run restaurants are often less profitable, as they often have fewer patrons.
But even when black- and white-run restaurant owners have the same owners, they still face significant obstacles in getting their businesses started.
“There’s a lot to be said about the fact the majority of the restaurant owners and operators are white,” Mcglone said.
They’re not the type that are interested in having a diverse staff.
And even if you do have an African American or Hispanic owner, that person is going to have a different style of business than the owner that owns a black or Latino restaurant.
They might feel more comfortable with their staff that’s predominantly black.” “
If you have an Asian or Hispanic restaurant, they might feel like they’re going to be less likely,” Mcgone said, “because they’re less likely.
They might feel more comfortable with their staff that’s predominantly black.”
There are also significant barriers to hiring black and black-identified employees in the industry, particularly in the fast-casual and upscale food chains that are dominated by white operators.
McGloni noted that there are only a handful of African American, Hispanic, and Latino restaurateurs in the country who have more than 10