Ken Toong has two primary goals when it comes to retail foodservice on the UMass-Amherst campus: “stay away from national brands that charge high royalties, and increase the check average.” To meet that first goal, Toong has turned to emerging concept operators who are willing to work with the university to operate branded outlets at reasonable fees in return for the volume and marketing opportunities offered by a large public university. And unlike many onsite operators who turn to local ...
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