The best advice I ever got…
The cover story of the July issue of Fortune magazine featured articles about “The Best Advice I Ever Got” from various leaders of successful businesses. I found them not only interesting, but inspiring as well. We all can learn one or two things from successful leaders. They all have a story to tell and it takes more than just hard work and compassion to be successful. Many of us received advice from parents and grandparents. My dad (a former journalist) never gave me too much advice, he was always a person with few words when it came to raising the kids (5 of us); when he talked, we listened. He told me once, do your best whatever you do and never give up. My mom was always my advisor when I growing up and she still is whether, I want it that way or not. She reminded me and my siblings many times that we needed to have great education in order to be successful. Being lax at study was not an option. My business school training in undergraduate studies provided me with a basic knowledge of economics and accounting. After studying these subjects again in grad school, I had a better understanding of how and why such concepts have evolved and may be applied in various ways. Also grad school gave me a healthy dose of intellectual humility. Last week, when I talked to my mom on the phone, she had some advice for me, this time it was on what I should do on my summer holidays.
In terms of my career, I think best advice I gained was from the founder of my former employer, the Marriott International. He believed the key to a successful business was to, first and foremost, take care of the employees; the employees will take care of the customers, and the customers will keep coming back again and again. Maybe it was more the core value of the company. Managers of this company, from all levels, practiced what they believed and most of the managers were promoted within.
Here at UMass, we always make sure to take time to listen to our employees for their input and training is always a priority. We host an annual Tastes of the World Chef Culinary Conference, and many of our production staff are in attendance, working along side of 150 chefs from across the nation. Food is a serious and dynamic business; we want to keep our food concepts current and on the leading edge. In addition, our managers are empowered to be innovative when comes to menu planning and concept development. Each dining commons has developed a destination menu to meet the customers’ needs, on top of the regular chef tables.
My boss, Ashoke, always reminds us that we are only as good as the last meal we serve. He wants us not to get complacent, even though we have won many national awards. I think it is great advice since nothing keeps constant in any business, especially food services.
Some other advice that I found useful, from various leaders in the magazine article:
What’s the best advice you ever received. Let me know.
This is Ken Toong and thank you for keeping UMass Dining at the top.
Ken Toong
Director
Contact Ken at ktoong@mail.aux.umass.edu
You can follow Ken Toong on Twitter at: http://www.twitter.com/KenToong