Ken Toong is the Executive Director of Auxiliary Enterprises, which is comprised of UMass Dining, Hotel UMass, UMass Conference Services, Licensing, UMass Catering, University Club & Restaurant, as well as the University Bookstore. An avid supporter of student health and regional food system, Toong places a strong focus on sustainability, nutrition, and community.
Toong will be one of the judges at the Front Burner Foodservice Pitch Competition at the 2019 Summer Fancy Food Show. He recently sat down with Specialty Food News to discuss the merging of the digital and physical and what trends he expects to see at the show.
How are the digital and physical coming together to create new experiences for consumers?
I think you need both in alignment to create excitement and engage with customers. Generation Z is all about the digital world and the physical environment is already partnering with digital. Mobile ordering is hot and will only become hotter. Our customers want convenience and are willing to pay a little more for it. Uber Eats, Door Dash, and others like them are all trending upward. Rewards programs are also very popular—the Starbucks rewards program is one of the most successful out there.
What role does data play in business strategy?
We need data for decision making and data matters to every business. A good data strategy is an extension of your overall business strategy. We need data to measure our performance, drive decisions, and make educated course corrections when necessary. Alignment with strategic priorities (and action plans) helps us to better serve our customers.
What’s the best piece of business advice you’ve ever been given?
Do the right thing. Always look forward. Innovate continuously with the end customer in mind. Taking everything in stride and be humble. Lastly, surround yourself with great people and take care of them.
What are you most looking forward to at the Summer Fancy Food Show?
Always looking to see the best new innovation and ideas, especially items with a great stories. I am always on the lookout for craveable food and trends that are healthy, sustainable and delicious. I also enjoy the opportunity to meet many small and up and coming entrepreneurs.
What trends do you expect to see at the show?
Overall, plant-forward, authenticity, simple but powerful flavor profiles, and fun food. I expect to see: CBD infused beverages/snacks, IPA milkshakes, anti-plastic packaging, and an expansion of fermented products.
The Specialty Food Association 2019 Summer Fancy Food Show takes place June 23-25, 2019 at the Javits Center in New York City. Click here to register now.
from Industry Operations http://bit.ly/2WvUqHF
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