Ken Toong Named FSD of the Year

March 30—Ken Toong, executive director of dining services at
25,000-student University of Massachusetts in Amherst, has been named
FoodService Director’s FSD of the Year for 2008.

Toong was honored at a dinner presentation during the 2009 MenuDirections conference held in San Antonio. One of the 12 FSDs of the Month honored at the dinner, he was profiled in the December 2008 issue of FSD.

During Toong’s 11-year tenure at UMass, where he serves about 45,000 meals per day, he has re-engineered his dining halls to improve quality by having each dining hall specialize in a different cuisine, spearheaded a major renovation to the campus’ signature dining hall, attracted innovative and cost-effective retail brands by pursuing small business concepts rather than large national chains, encouraged variety by launching hundreds of special events and implemented sustainable business practices and healthy eating initiatives. As a result, his program earns about $55 million in revenue each year.

Accepting his award Toong said, “At UMass, we are always working on getting better and better. I am truly honored by this award and I welcome everyone to UMass who wants to see what we’re doing.”

More From FoodService Director

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

FSD Resources