Articles
December 17, 2024
Thompson Hospitality chief honored for inclusion efforts
Educational Foundation recognizes Warren Thompson’s DEI business practices.
Thompson says he always wanted to establish an inclusive business that made its employees feel valued and empowered.
From an early age, Warren Thompson understood that hard work, focus, determination, and inclusion would pave his way to success.
Growing up in a rural, segregated part of Virginia, he says he always had a goal to establish an inclusive business, one that made its employees feel valued and empowered.
“I grew up during a time in our country’s history when Virginia was segregated,” he says, “and wanted to create something that was polar opposite to that environment. I think it formed a lot of who I am today. I was determined to make sure everyone in our company would feel appreciated, respected, and part of the family.”
After completing his master’s degree, Thompson worked for Marriott Corp. until 1992, when he launched Thompson Hospitality, his own restaurant foodservice company, with a $100,000 personal investment. In 1997, he formed a strategic partnership with Compass Group and expanded his business by venturing into the contract foodservice sector of the restaurant industry.
Citing his father’s credo, that “It isn’t simply what you do in your life that matters; it’s who you are,” Thompson is focused on building career pathways and increasing diversity across corporate and educational environments.
This year, the National Restaurant Association Educational Foundation honored Thompson as its 2024 Inclusion Innovator, part of the organization’s Restaurants Advance Leadership Awards program. The award, sponsored by PepsiCo, recognized his commitment to creating an equitable industry environment that fosters greater representation, opportunities, and success for individuals of diverse backgrounds.
“If I'm completely honest…we've never, as a company, sat in a room and asked what we should do about diversity, equity, and inclusion,” he says. “It's part of our DNA, our guiding principles. If we do the right thing, the best we can, and treat others the way we want to be treated, that's our DEI program. If we hold to those principles and approach every situation from that perspective, we’ll end up with a very diverse, inclusive workforce to better serve our customers.”
After 32 years in business, Thompson points to several objectives he was and remains compelled to meet.
“When I started this company, I wanted to make it a family business so my brother and sister could join me, and I could take care of my parents for as long as I had them. I can check those boxes. I also wanted to be able give back to my community so I’d never have to say I couldn’t have done or given a little more. But that's an open invoice that is yet to be paid in full.”
Learn more about the National Restaurant Association Educational Foundation here
Growing up in a rural, segregated part of Virginia, he says he always had a goal to establish an inclusive business, one that made its employees feel valued and empowered.
“I grew up during a time in our country’s history when Virginia was segregated,” he says, “and wanted to create something that was polar opposite to that environment. I think it formed a lot of who I am today. I was determined to make sure everyone in our company would feel appreciated, respected, and part of the family.”
The importance of education
The son of educators, Thompson started his foodservice career at age 15, selling and delivering produce out of a school bus. He completed his first leveraged buyout at 16, when he purchased his father’s hog business. Nevertheless, his parents were determined he would go to college, which he did, graduating from Hamden-Sydney College in 1981, with an undergraduate degree in economics. He received his MBA from the University of Virginia’s Darden School of Business in 1983.After completing his master’s degree, Thompson worked for Marriott Corp. until 1992, when he launched Thompson Hospitality, his own restaurant foodservice company, with a $100,000 personal investment. In 1997, he formed a strategic partnership with Compass Group and expanded his business by venturing into the contract foodservice sector of the restaurant industry.
Following his father’s advice
The company, now known as Thompson Hospitality Services LLC, owns and operates 70 restaurants throughout Maryland, Virginia, Washington, D.C., Ohio, and south Florida. It’s also the largest minority-owned foodservice and facilities management company in the United States.Citing his father’s credo, that “It isn’t simply what you do in your life that matters; it’s who you are,” Thompson is focused on building career pathways and increasing diversity across corporate and educational environments.
This year, the National Restaurant Association Educational Foundation honored Thompson as its 2024 Inclusion Innovator, part of the organization’s Restaurants Advance Leadership Awards program. The award, sponsored by PepsiCo, recognized his commitment to creating an equitable industry environment that fosters greater representation, opportunities, and success for individuals of diverse backgrounds.
“If I'm completely honest…we've never, as a company, sat in a room and asked what we should do about diversity, equity, and inclusion,” he says. “It's part of our DNA, our guiding principles. If we do the right thing, the best we can, and treat others the way we want to be treated, that's our DEI program. If we hold to those principles and approach every situation from that perspective, we’ll end up with a very diverse, inclusive workforce to better serve our customers.”
After 32 years in business, Thompson points to several objectives he was and remains compelled to meet.
“When I started this company, I wanted to make it a family business so my brother and sister could join me, and I could take care of my parents for as long as I had them. I can check those boxes. I also wanted to be able give back to my community so I’d never have to say I couldn’t have done or given a little more. But that's an open invoice that is yet to be paid in full.”
Learn more about the National Restaurant Association Educational Foundation here
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