Our owner, Grant, and our establishment were featured on Bar & Restaurant News by Aaron Kiel on February 25th, 2025.
“I Never Needed an Acronym…”
Grant Kneble, owner of Freddy J’s Bar & Kitchen in Mays Landing, N.J., said he doesn’t have a formal DE&I program because he never needed one. “Our operations naturally create an environment where people are treated fairly, given opportunities, and held to high standards,” he revealed.
At Freddy J’s, Kneble and his team encourage employees to cross-train in as many aspects of the restaurant as they want. “If a line cook wants to learn bartending or a server wants to get involved in the kitchen, we support it,” he said. “If someone has an idea for a dish, cocktail, or event, they’re encouraged to take ownership of it. That sense of ownership keeps people engaged and invested in the business.”
Kneble said he’s seeing more restaurants create workplace cultures where employees feel respected, supported, and like they have a future. “More businesses realize that a diverse and inclusive environment isn’t just good for morale – it’s good for business,” he said. “If guests feel comfortable and employees take pride in their work, that directly impacts success.”
From Kneble’s vantage point, owners and operators should stop treating DE&I like a corporate initiative and start treating people like people. He said businesses do not need a policy to create a workplace where employees feel valued and motivated—they just need a strong culture that prioritizes fairness, opportunity, and accountability.
“I never needed an acronym to define how we run Freddy J’s,” said Kneble. “Treating people fairly, giving them opportunities to grow, and fostering a welcoming environment isn’t a program—it’s just the right way to do business.”
Three Action Items: Advice on DE&I, Hiring Practices, Creating Opportunity
Kneble acknowledged that the entire bar, restaurant, and hospitality industry is actually built on DE&I. “Many foods and drinks are a culmination of different cultures and backgrounds,” he said. “Hospitality thrives on human connection, and how we treat staff and guests directly impacts the business.”
While Kneble believes DE&I happens naturally, he said there are three things that owners and operators can do.
“If I had to give advice, it would be simple,” Kneble said. “One: Invest in your employees and provide them with a reason to stay. Two: Hold everyone accountable to the same high standards. Three: Make sure guests feel as welcome as your staff. If you treat people right and create a culture of respect and opportunity, everything else falls into place.”