.Greg's first job ever (busboy), in college (food delivery) & after college (doorman) were all in the hotel/restaurant industry. His post-graduate civic efforts began when he took some students for milkshakes. Since then, he has coordinated & hosted (or co-hosted) more than 300 events to bring people of different ages, races & backgrounds together. The groups have ranged in size from 5 to 500. The events have included brunches, dinners, banquets, galas & parties. They have taken place in the USA, Canada & Africa. For his efforts, he has received some meaningful honors -- including an honorary degree in Hospitality Management. His efforts to team up with restaurants & hotels - using food & beverages to bring communities together - have been featured by media like Nation's Restaurant News & Beverage World. The TV show, Good Morning America, buried a Time Capsule which chronicled his efforts to bring diverse people together for brunches.. (Scroll down for next paragraph)
The books based on Greg's story highlight how group meals & banquets/galas can be such a positive experience. The books & posters based on his story have been used as part of external efforts (i.e. for local students & teachers) or internal efforts (i.e. for their own staff or customers) by many restaurants & other F&B-related groups like Bistro Provence, Wisconsin Restaurant Association, Texas Restaurant Association, Freshline Foods, Tosca Restaurant, Fuddruckers Kerrville, Attman's Deli, Bradley Dining Services & McDonald's. GRIL ordered copies of The First Thirty for an entire staff Common Read. Greg has been invited to speak at events for F&B-related audiences including events for staff of General Mills, Coca-Cola North America & a convention for companies who make & sell ice cream. In some cases, F&B-related groups like The Republic of Tea have sponsored his speech at a school. He also has spoken with people (i.e. Food for Thought event) about the value of shared meals & some of the concrete steps they can take if they wish to host a meaningful one on their campus or in their community. On a personal level, he has spent time working & volunteering on farms, taking cooking lessons &/or shadowing chefs in the kitchen..