Silver Plate Winners 2013: Ken Toong, University of Massachusetts

UMass director’s relentless quest for innovation has earned his program a place at the top.

Ken Toong's  enthusiasm for the industry has made him an infectious and influential presence during his 30-year career. As executive director of auxiliary services at the 28,200-student University of Massachusetts, in Amherst, Toong has built the country’s second largest dining program, based on revenue, and leads the way on the initiatives that matter: health and wellness, authentic ethnic flavors, sustainability and retail.

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Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

Industry News & Opinion

The U.S. Department of Agriculture has announced changes to its standards for meals provided through its National School Lunch and Breakfast programs.

Applying to the 2018-19 school year, the USDA’s new School Meal Flexibility Rule gives districts the ability to serve low-fat, 1% flavored milk as well as the nonfat flavored milk they are currently allowed. In addition, districts that meet the current “Target 1” sodium requirements will no longer need to further restrict sodium levels for 2018-19.

States will also be able to grant exemptions for the coming school year to...

Sponsored Content
mini chicken burgers

From Pierce Chicken.

Appetizers tap into a number of foodservice trends: the penchant for sharing, a fondness for snacking, as a complement to drinks and as a way to get an order started while the rest of the menu gets a closer look. They also provide an important first impression. Assembling a killer app lineup, then, is essential.

With labor at a premium, food costs on the rise and the pressure to get appetizer orders out to tables quickly, cross-utilization is a no-brainer. Riffing off an appetizer menu built around a few strategically chosen proteins and traditional...

Ideas and Innovation
storm

When preparing for inclement weather, we make agreements with all the foodservice providers in the area—not just our prime vendor—since you never know if one will cut off from resupply. For example, when Hurricane Harvey hit, we were ready to purchase from San Antonio and Dallas rather than Houston due to the high water.

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