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Posted on 02/20/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

At UMass, I’m often asked the following questions: How many meals does UMass serve each day? How do you know how much food to prepare without running out? How do you maintain quality levels? What do you do with the leftovers?

Posted on 02/04/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

Campus dining is a dynamic business. We are similar to the restaurant business—yet so different. Our customers dine with us several times a day, but they patronize restaurants only occasionally. You may say we are lucky to have such a captive audience, but let me tell you: It’s not easy to please our guests all day, every day.

Posted on 01/30/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

This is the start of a new semester. It’s also a time to look at rising trends in college and university dining as we strive to serve our millennial dinners better. UMass is the second-largest campus dining operations in the nation, and we are constantly talking to our students about what they want. In addition to what we hear from students, I also take into consideration what I learned and tasted on my recent trip to Singapore (culinary heaven, in my opinion), where I attended the World of Healthy Flavors Asia conference.

Posted on 01/21/2013 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

Welcome Back! We can’t wait to serve you.

I hope everyone had a great holiday and enjoyed time with your family and friends.  Sunday afternoon, I toured the Southwest area with Garett DiStefano, director of residential dining, to ensure that we are ready to serve you. It was so nice to see you again and in many cases, your family as well.  We have many exciting changes for this semester that I can hardly wait to tell you about. Here is a sampling.

Posted on 12/09/2012 in by
Ken Toong
,
Executive Director Auxiliary Enterprises

Last week I was in Singapore attending the first Worlds of Healthy Flavors Asia conference at the Raffles City Convention Centre. The three-day event, hosted by The Culinary Institute of America, the Harvard School of Public Health's Department of Nutrition, the Health Promotion Board of Singapore, and the National University of Singapore's Saw Swee Hock School of Public Health, brought together culinary and health experts from Asia and America. The main goal of the conference was to address major nutrition and health issues in Asia, such as diabetes and obesity.

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