Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea
lettuce dirt
Savor at McCormick Place developed the Green Thumb brand for menu items featuring its rooftop bounty. The brand is promoted alongside a green certification.
food allergy
When potential students visit North Carolina State University, they are matched up with a student from the allergy support group for a dining tour.
leftovers containers
Golden Living Administrative Office uses its Menu Forward idea to empower staff to develop menu items and keep leftovers in check. It also keeps the freezer clear.
chicken herbs
The W.K. Kellogg Foundation makes and broadcasts short YouTube videos on TV monitors to educate customers about cooking techniques while also displaying menus.
salmon stick
When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop...
ingredients sheet
At North Carolina State University, Executive Chef William Brizzolara says his team created a soup matrix to cut down kitchen labor and prep time.
culinary students teacher kitchen
Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.

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