After two years of coming in second, University of Massachusetts at Amherst slid into the top spot of Princeton Review’s 2017 Best Campus Food list. However, Executive Director of Auxiliary Enterprises Ken Toong didn’t simply wake up to an award-winning program. Here’s how Toong gets the most out of each workday.
Toong doesn’t get sucked into email when he arrives at work. Instead, as soon as he gets to his office, he immediately spends the first 15 minutes greeting staff and students. After that, he checks his email every 30 minutes or so, but doesn’t respond unless it is urgent.
Combating the anxiety of checking off a long to-do list, Toong sets his sights on his bigger objectives for the program. “I focus on our overall strategic 2020 vision rather than activity-driven events,” he says. UMass Dining has pledged to source 20% of food locally by 2020. Generating ideas for sustainability, health and culture helps him stay positive and motivated.
In the first half of the day, Toong tries steer clear of any and all negative energy to the best of his ability. He says he avoids office gossip and other counterproductive thoughts.
Every three hours, Toong takes a bit of time to decompress and walk around the property to chat with staff and students. He says his hospitality background taught him to check in with employees and show appreciation as often as possible.
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