cared in the least about taking free bushels of tomatoes, basil, oregano, five different types of peppers, green beans, or - well, anything at all!


When I finally asked one of my green thumb helpers why she didn’t want any of her bounty, the answer was succinct: “We just don’t cook. We’re Millennials. We order out instead.”


Yet, the more I think about it, the more I realize it was pretty much the same back in my own younger days. Free bushels of tomatoes were what my grandmother used to make spaghetti sauce with, but it wasn’t what I necessarily needed in my own culinary world.


So, for every finger pointed at “Those Millennials,” the truth is - we were all Millennials at one time or another (they just called us something differ- ent at the time.)


Change #5 - Built Like an Amazon


There’s a running gag between me and the security officer who staffs the building where I work most days. We’ll see the never-ending flow of Amazon drivers who pour into and out of the front door and joke how one day, soon, we’ll be sharing the elevator with delivery drones.


It’s really not such a far-fetched theory. It’s become an Amazon world, for better or worse.


Don’t’ believe me? Just ask Jeff Bezos.


Change #6 - There’s an App for That, and Me.


When email made its introduction in my section of the workforce some- time in 1998, it seemed like the perfect way toward communication when the phone or a face-to-face wasn’t an option.


Twenty-one years later, it is still my best tool for connecting with my corporate clientele and coworkers alike.


But change is in the air, or rather, it’s going to be on my phone - a little symbol that I’ll need to click on, to communicate with my tenants, and vice-versa.


Actually, I’m behind that curve by several years, as quite a few of my con- temporaries are already linked to their guests via an app.


When the technology finally happens, I know that I’ll easily adapt to it.


But the irony doesn’t get past me, nonetheless - the concierge was begun almost a century ago, as a compassionate and personalized way to assist others. I hope that I don’t devolve into a device that’s perceived to be about as warm and fuzzy as the Siri on my iPhone!


My aim is to remain revolutionary - and employed!


Ken Alan is a corporate concierge for CBRE. He is the restaurant features editor for Main Line Today, and the founding member of the Philadelphia Area Concierge Association. Ken.Alan@cbre.com


2019 Annual Meeting and Exhibition


December 11-12, 2019


Hard Rock Hotel and Casino Atlantic City, NJ


REACHING THE PEAK OF ASSOCIATION LEADERSHIP


As a CAE Approved Provider educational program related to the CAE exam content outline, this program may be applied for 7.5 credits toward your CAE application or renewal professional development requirements. Register online at www.MidAtlantic-SAE.org


8­ 0 November­z December­2019


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