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    Current Issue: Vol 89 No 4 | Wintertide 2015 Career focused on pampering guests satisfies Simon de Swaan, How participation rose at one MA school syste, A high-end operator moves to casual dining concept and more...

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    Secrets of Success April 2015: Ken Toong Ken Toong, an acclaimed foodservice director at UMass Amherst, views the industry as "a lifestyle business" that supports sustainability and health and wellness. He's moved the program in his 16 years to twice the size it was in the late '90s.
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    Guest Column: Treat them like family Growing up in the family business, I learned two things: running a small business takes hard work and sacrifice, and if you treat people well, they'll stick with you. The former seems obvious, but until you live the life of a small business owner, you may not really know what you're in for. The latter is trite, but true. If you treat your employees and your customers like family, they remain loyal...like family.
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