Ken Henson has worked every position in the restaurant industry and is heavily involved in tourism, restaurant, lodging, and other industry groups, sitting on the board of directors of OHF and ACF amongst other boards. He has a strong sense of bringing hope and change to our small communities. Small food producers struggle to break even and small independent restaurants make less than 4% profit on average.
Ken saw the inequities of making hospitality businesses extremely profitable with some as high as 18%, while other businesses could barely tread water and knew the time to give back to the communities of tourism, food, and beverage and change the way tourism operated in small communities by bringing people together over local, well crafted, properly managed, and profitable food communities.
Ken believes that we all have the right to healthy, nutritious foods, that every restaurant and bar owner understand the processes, systems, and disciplines that create profit and employee engagement, that all people have access to entrepreneurialism, and that we live in communities that are fully engaged in our food systems.
