Trying times bring out the best in families, and Darden’s big family is no exception. After back-to-back Hurricanes Harvey and Irma devastated parts of Texas and Florida, the company and our 175,000 team members pitched in to support our team members and their communities.

Taking Care of Our Own

As of today, our signature employee giving program, Darden Dimes, and Cheddar’s Change had provided $1.6 million in emergency assistance to team members mostly in Texas and Florida — 3,800 grants for a total of $760,000 to team members affected by Hurricane Harvey, and 4,200 grants for a total of $840,000 to team members affected by Hurricane Irma.

To bolster the employee-funded program at a time of intense need, team members across all Darden brands and the Restaurant Support Center (RSC) in Orlando, FL, immediately began to raise money to replenish Darden Dimes:

• About 8,800 employees newly enrolled in payroll contributions for Darden Dimes and many more increased their contributions.
• About $62,000 was raised through one-time cash donations and checks ($3,000 of it came from a bake sale organized by the Legal team at the RSC).  
• $46,000 was raised at the annual conference for general managers and managing partners at Yard House, The Capital Grille, Seasons 52, Bahama Breeze and Eddie V’s.
• About $6,400 was raised at the LongHorn Leadership Series.
• $2,900 was raised for Darden Dimes through a raffle to win an Olive Garden Never Ending Pasta Pass at the RSC. In addition, more than 800 extra Pasta Passes were given to Olive Garden general managers to be given to first responders and guests affected by Hurricanes Harvey and Irma.

As a company with restaurants across the United States, Darden is committed to helping the communities that are home to our team members and guests when they need it most. That’s why the Darden Foundation donated $250,000 to the American Red Cross’s Hurricane Harvey Disaster Relief fund because of the severe flooding caused by the storm.

That donation was in addition to the Darden Foundation’s annual grant of $500,000 to the Red Cross Annual Disaster Giving Program.

Providing Aid to Puerto Rico

Central Florida, home to the RSC, has one of the largest populations of Puerto Ricans outside of the island itself, and when Hurricane Maria ripped through Puerto Rico, its residents were not the only ones affected.

The Darden Foundation is helping with a $50,000 grant to the Heart of Florida United Way’s Puerto Rico Hurricane Relief fund to send solar-powered lights, water-filtration systems and solar-powered cell-phone chargers to Puerto Rico.

The events of the past few months — as difficult as they were for many — highlighted Darden’s culture of generosity and caring. Employee giving programs like Darden Dimes and Cheddar’s Change are critical at times like these and serve as strong examples of what makes our culture so special — team members giving each other a hand when they need it most.

No one said it better than Jason Mogg, vice president of finance for The Capital Grille and Eddie V’s, one of many who donated to Darden Dimes. “Humanity is more important than money. Giving people a reason to believe, when they need a reason the most, creates a better community for us all to live in. Darden Dimes provides that for our Darden family.”

Oliver Perry is a budding lemonade-stand mogul with the heart of a philanthropist. All this and he’s only 7.

The Lafayette, LA, boy earned $325 over the summer selling the favorite drink of little entrepreneurs everywhere, and he wanted to use the money to feed first responders. He got the idea after watching a YouTube video about a child who treated police officers to breakfast. Oliver’s father, Nathan, is a reserve deputy with the Lafayette Parish Sheriff’s Office.

The family are regular guests of the LongHorn Steakhouse in Lafayette, so Oliver’s mother, Lindsay, asked Managing Partner Leon Roberts for help. Leon already was planning to thank police and firefighters on 9/11, so he jumped at the chance to partner with Oliver. LongHorn Steakhouse, like two other restaurants that pitched in after Lindsay described Oliver’s wish on social media, refused to take the boy’s money, which grew to $500 with donations.

“I told Oliver I’d be glad to provide the food because too many people nowadays don’t thank police and firefighters,” Leon said. “First responders don’t get the appreciation they deserve.”

Leon said he and his team filled to-go boxes with steak dinners. He, his wife and kids, and Oliver and his parents delivered them to about 80 first responders at six fire stations, the sheriff’s office and the police station in Lafayette.

Oliver made 100 thank-you cards decorated with flag stickers, and he gave one to each person. “It’s amazing that a 7-year-old wants to give back in this way,” Leon said.

“It made me happy,” Oliver said. “The best part was probably when I got to ride in the fire truck.”

Lindsay said the family appreciates the help they received from the Lafayette restaurant. “We will be LongHorn Steakhouse guests forever. Leon was the first on board with Oliver’s idea to support first responders, and he did all he could to make our son’s dream come true. The number of first responders we were able to feed that day grew exponentially because of the generosity of LongHorn Steakhouse.”

Oliver’s $500 was added to his college fund, and he sent a $100 donation that arrived after 9/11 to St. Jude Children’s Research Hospital.

“Oliver’s little dream just grew and grew, and I don’t believe he had any idea how big it got,” his mother said. “In his eyes, he simply did what he set out to do, which was to feed police and firefighters.” She and Nathan also have two older sons and care for two young foster children.

With the help of a family friend, pizza was delivered in Oliver’s name to a fire station in Brooklyn, NY, that lost firefighters in the World Trade Center attack on 9/11, Lindsay said.

“It is really cool that the actions of a 7-year-old boy in Louisiana were felt all the way to New York.”

Louisiana is still recovering after 13 people were killed, at least 60,000 homes were damaged or destroyed, and thousands of people were displaced during several days of flooding that began Aug. 12.

It was the worst U.S. natural disaster since Superstorm Sandy in 2012, and Darden, our restaurants and team members were proud to join countless others who offered flooding relief aid:

• The Darden Foundation donated $100,000 to the Baton Rouge Area Foundation Flood Relief Fund for victims — in addition to the $500,000 we give the American Red Cross every year for assistance in natural disasters like this one.
• Our signature employee giving program, Darden Dimes, has provided $57,000 in grants so far to assist team members who lost their homes, cars and belongings — representing the very best about our culture: team members across all our restaurants helping each other in times of need.
• Olive Garden Culinary Manager Taylor Valois in Kenner joined six friends in four boats and rescued about 40 people and 10 cats and dogs in the Denham Springs area. “There were hundreds of regular people like me in boats saving lives,” he said. “Sometimes people would call us and ask us to check on certain people and at other times we heard people screaming for help. We went out there to help people and that was it. I have three family members who lost everything. It’s very humbling.”
• The Olive Garden restaurants in Baton Rouge and Lafayette opened their doors to displaced team members, offering shelter to about 40 people.
• Prep and Line Cook Kathy Blackmon at the LongHorn Steakhouse in Gulf Shores, AL, felt she had to do something. She and her husband, Doug, owners of a distribution company, and other Darden team members gathered donations of food and supplies from LongHorn Steakhouse restaurants and guests in Alabama, Mississippi and Louisiana. There were enough emergency supplies to fill a tractor-trailer, which they drove to the LongHorn Steakhouse restaurant in Denham Springs and delivered on Aug. 26, soon after the flooded restaurant reopened. “We were honored to do it,” Kathy said. “At Darden and LongHorn Steakhouse, we take care of each other.”
• The Olive Garden restaurant in Bossier City partnered with other Olive Garden restaurants in Louisiana, Texas and Oklahoma to fill more than 250 backpacks with school supplies for children in Lafayette. Many general managers donated money for the supplies. “Everybody put their best foot forward to make this successful,” said Bossier City General Manager Sinclair Washington. “We talk a lot at our restaurant about being able to win at the table, but we also want to win with our community. And it’s not just our community within a 5- or 10-mile radius, but even if it’s three hours away.”
• The Lafayette Olive Garden fed 210 people at the Heymann Performing Arts Center, which was turned into a shelter for those displaced by the flooding. The team, in partnership with the Baton Rouge Olive Garden, also fed groups of rescuers and AmeriCorps NCCC FEMA Corps officials.

Seven Darden restaurants were affected: the Olive Garden restaurants in Covington, Hammond, Lafayette and Baton Rouge, and the LongHorn Steakhouse restaurants in Covington, Lafayette and Denham Springs. The greatest damage occurred at flooded Denham Springs, which reopened Aug. 24 after a massive effort:

• Facilities Manager Lane Johnson led the construction teams and worked around the clock.
• About 40 team members volunteered to help with cleaning.
• Olive Garden General Manager Denis Beck and other team members from Hammond, LA, delivered a feast of Braised Beef Tortelloni, Chicken Parmigiana, Five Cheese Ziti, Salad, Breadsticks and Chocolate Lasagna to the tired team members and construction workers.

“I really appreciate how hard our construction team and team members worked to get the restaurant open again, especially Lane,” said LongHorn Steakhouse Director of Operations Mike Samuel. “I am thankful for everyone’s support of our team members and our community.”

When a sudden death left Server Karen Cooper’s daughter a widow and Karen’s young grandson without a father, her LongHorn Steakhouse team rallied to help the family through its darkest days.

Karen said she was “totally floored” when Deanna Lance, also a server at the LongHorn Steakhouse in Thomasville, GA, and other team members raised $2,400 to help pay for Karen’s son-in-law’s funeral after he died in his sleep.

Darden Dimes then provided a $500 matching grant. “I’m so grateful to the people I work with and to Darden Dimes,” Karen said of our emergency assistance fund for employees.

Deanna said the death “crushed my heart,” so she organized a barbecue in Thomasville and began selling $9 raffle tickets around the community for barbecued chicken plates with beans, salad and a cookie. “The LongHorn team jumped in to help me,” she said. Deanna’s husband and mother, who aren’t LongHorn Steakhouse employees, did the cooking for the off-site event.

‘I’m so grateful to the people I work with and to Darden Dimes.’

“We bought 150 pounds of boneless chicken breasts, and my husband tenderized and marinated it all and stood over that grill and cooked it all day long,” Deanna said. Her mother baked and frosted 300 sugar cookies. Deanna said she didn’t think twice about rolling up her sleeves to help. “Karen is like our mom. If we need her, she’s there. She would do the same thing for us if we needed it. She’s that person who will give you the last dollar in her wallet.”

To show their gratitude, Karen and her grandson presented Deanna with an angel pendant “because she was an angel to us.” Karen said she appreciated Darden Dimes, too. The employee-funded program helped employees and their families with more than 3,500 grants totaling $1.6 million in 2015.  

“I’ve been a contributor since Day One,” Karen said.

Who you gonna call when a storm rips holes in your roof, topples trees and knocks out your electricity? Not Ghostbusters. Not Superman. Darden Dimes!

Darden’s emergency assistance fund for employees came to the rescue of 27 team members at the Olive Garden in Spokane, WA, after a severe storm flooded homes and knocked out electricity for about 10 days late last year.

Each of them received a $200 grant from the employee-funded program for replacement of refrigerator food lost during the power outage or for hotel expenses. To-Go Specialist and Host Alina Buzulan said she was grateful for her grant after her home lost part of its roof.

“We were afraid it would rain in the house,” she said. The money for food expenses allowed her to focus on covering the roof with tarps and protecting her home from further water damage.

“Darden Dimes was a lot of help,” Alina said. “This amazing program really helps people when they are struggling. Not a lot of companies do that.”

Director of Operations Tim Krantz said that he and Senior Vice President Chuck Flor spoke to a Darden Dimes administrator right after the storm to get the ball rolling, and then a manager quickly handed out grant applications to the team.

“Darden Dimes shows that we are not some faceless corporation,” Chuck said.

Another team member, Sabrina Henthorn in Production, said 10 trees fell across her driveway.

“We had to cut through all of those to get home after work,” she said. “The $200 grant was a blessing. I’ve paid a dollar into Darden Dimes in every paycheck. One of my managers said once, ‘It’s always worth paying into it because you never know when you will need some help.’”

Tim had plenty of praise for the team members.

“They were helping each another and providing shelter, showers and clothes so everyone could come to work,” Tim said. “Yes, they wanted to be at work helping their community.”

To aid their efforts, General Manager Maria Carnovale provided food to team members reporting to work who were without power at home.

“It's truly amazing what a dime can do,” she said. “The team members who donate make Darden Dimes a success. Some of them have asked me where they can send a thank you card, and I tell them to thank each other for making this program possible.”

Darden Dimes helped employees and their families with more than 2,800 grants totaling about $1.6 million in 2015.

This week, leaders across our industry virtually gathered to celebrate the announcement of the 2021 class of Change Makers as part of the Women’s Foodservice Forum’s annual conference. This exceptional group of individuals are recognized as rising stars within their organizations and models of inclusive leadership within their companies’ cultures.

One of these incredible Change Makers is LongHorn Steakhouse’s own Jessica Demski, Director of Operations for the Dallas and Austin region.

Jessica began her career with LongHorn as a server in 2005 and was promoted to management three years later. She has spent more than 10 years in leadership positions with LongHorn, including her time as a Diamond Club Award-winning Managing Partner in Florida and as Operations Culinary Manager at the Restaurant Support Center.

“The desire to grow has always been there with Jessica,” said Thomas Hall, executive vice president of operations for LongHorn Steakhouse. “After she rose to the ranks of management, she excelled at the RSC in a role that influenced broader change across LongHorn. Now, as a Director, she’s inspiring the next generation of restaurant leaders.”

After being promoted to her current role in January of 2020, Jessica has become a coach and partner to the leaders in her region and helped her team weather a year of uncertainty. She is known for creating a collaborative work environment and being a champion for every member of her team. 

“I am energized by Jessica’s passion for our brand and creating a strong culture in her region,” said Janicka Green, senior vice president of operations for the Houston division, who nominated Jessica for this recognition. “She elevates her team and inspires them to do their best during an unprecedented time.”

To me, Black History Month means never giving up. It is a time of appreciation for those who sacrificed to give me the opportunities I have today.

I celebrate my mother, who raised three children on her own and always made sure that we had what we needed. She taught me to be proud of who I am and not to look at what I didn't have. She’d tell me to be persistent – no matter what obstacles lay in my path. 

I also reflect on the experiences of those that paved the way for me to enjoy the freedoms I can today. I think about courageous individuals like Representative John Lewis who, in 1965, led the first of three Selma to Montgomery marches to speak out against segregation and promote African American voting rights. I remember the first African American students to break the color barrier in desegregated schools in the South.These iconic individuals have taught me that criticism and struggle should never stand in the way of my goals.

I’ve always loved being part of the restaurant industry, and I joined LongHorn Steakhouse 19 years ago as a restaurant manager. At the time, I had a high school diploma and a dream to become a leader in the organization. I worked hard for my restaurant team, and over time, I worked my way up, becoming a Director of Operations. I didn’t let anything stop me from achieving that goal, and I went on to earn my Bachelor of Science degree in Business Administration and Management using the Darden tuition reimbursement program.

As I look to the future, I think about my contribution and how I can continue what others started years ago. I think of all of my allies throughout Darden that helped me over the years and believed in my potential – even when I had yet to see it myself.

Black History Month is a time of inspiration as I think of all the things that African Americans have accomplished. It is also a reminder of everything that we are still fighting to achieve. I am encouraged by the thought that what makes us different is what makes us more united. 

Together, anything is possible. We just have to remember – never to give up.

For me, Black History Month is about progression.

It is about recognizing that those before me went through a tremendous amount of struggle, sacrifice and adversity. Because of their relentless tenacity, doors exist now that, before, did not. It’s also about the present and the future, and how each one of us have an opportunity to create and open new doors moving forward.

During this time of reflection, I often find myself thinking about an event that occurred 60 years ago this month. In February of 1960, students participated in a sit-in at a Greensboro, NC lunch counter after being denied service because of the color of their skin. At the time, it was common for restaurants to be segregated, but this movement commanded national attention and a call for change. While so much has changed since then,  many that dine in our restaurants every day have actual memories of that time. I was reminded of this fact the night my Grandma, Marie Hoggs, dined at LongHorn Steakhouse in Atlanta, GA.

Throughout her life, my Grandma was an active participant in the civil rights movement, helping to gain Black voter and women’s rights. She was also a talented cook, and her hospitality was unmatched. When she was 94 years old, she traveled all the way from her home in Gary, IN to dine with me. Because I was the Managing Partner of the newest LongHorn in Atlanta.

As the evening wrapped, she leaned in close to me. She grabbed my hand and whispered in my ear, “Girl, this has been quite a night. There have been days in my life where I couldn’t go in the front door. It’s incredible to dine in a restaurant where my Granddaughter’s name is above the front door. How far we have come...”

My promotion was her progression.

Black History is being written every day, and each one of us has an opportunity and responsibility to write a better chapter than those that have come before us. One that reflects a history of progression. One that includes a legacy of creating doors and leaving them open for everyone.

When I think of Black History Month, my mind immediately goes to a quote from Bob Marley ? “Don't forget your history nor your destiny.”

The month of February is a time to honor those that came before us and celebrate all of the contributions Black people have made in the United States and around the world. It reminds me that my present is built on the dreams, the struggles and the triumphs of many Black men and women who came before me.

I think of women like Daisy Bates who played an integral part in ending segregation in Arkansas schools and helped to start one of the first Black newspapers dedicated to the Civil Rights movement. I remember suffrage supporter Anna Julia Cooper, who convinced Black women that their voices needed to be heard and their vote was just as important.

When I was 12 years old, I watched history unfold as Dr. Mae Jemison became the first Black female astronaut to travel into space. I was so excited to see her on TV, and I wanted to be the next Black astronaut in space. When I entered high school, I found a new dream — becoming a doctor like Dr. Alexa Canady, who was the first Black woman to become a neurosurgeon in 1981.

I obviously did not follow either of those career paths. Instead, I followed in the footsteps of Janice Hebron, a Black female fast food manager whose career in food service spanned from the late 1970s through the 1990s. At this time, there weren’t many women in the industry — and even fewer Black women. She carved her own path and became a role model and mentor for many — including me.

Janice Hebron — or Mommy, as she insists that I call her to this day — was my first and most impactful example of a hardworking, compassionate Black leader. She instilled in me a passion for serving and the knowledge that caring for another person is one of the most important things we can do with our lives.

There are days when the social injustices that Black women and men still face threatens to steal away my hope. I am devastated to my core by the incomprehensible number of lives stolen, like Trayvon Martin, Sandra Bland, Ahmaud Arbery, Breonna Taylor and George Floyd. Yet, I remain encouraged for the future because of so many Black heroes who fought for the rights and opportunities that I have today. I can tap in to the richness of our shared Black history to renew my spirit. I am grateful to those who have and are still breaking through barriers so that others can move further and live their destiny.

When I recently visited the National Museum of African American History & Culture in Washington, D.C., during a conference trip with 18 other African American leaders from Darden, I had an epiphany: I would be more intentional about my career growth in 2020.

It happened as I took a few moments to reflect in the museum’s Contemplation Court, where a fountain rains from the ceiling into a pool. I felt a sense of peace and calm from the soothing sound after walking through the difficult history of my ancestors.

When I thought about where my people started and where I am today — a Seasons 52 brand manager for the last four of my five years at Darden — the trip to attend the Executive Leadership Conference Mid-Level Managers’ Symposium affected me not only professionally but personally.

I was enlightened and energized during candid talks at the conference, a two-day professional development seminar for 1,000 high-performing black managers and leaders that was packed with leadership lessons and networking opportunities. We discussed our career journeys and heard from executives and CEOs leading Fortune 500 companies.

There was a common thread, and it was this: Everyone, at some point in their career, had faced opposition. Like me, they had faced challenges in their professional development but had overcome them. Maybe they felt as if they couldn’t be themselves at work or were uncertain navigating in a new position, but they had found their stride.

This struggle was crystallized by a quote I encountered by civil-rights leader Dorothy Height at the museum: “Greatness is not measured by what a man or woman accomplishes, but by the opposition he or she has overcome to reach his goals.” What I learned, heard about and experienced at the conference came together and helped me resolve to be intentional about my professional development.

I’m grateful for my challenging work, and I’m grateful to Darden for choosing me to learn and grow along with other black leaders.