Steal This Idea

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Steal This Idea
kosher sandwich corned beef pickle

With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.

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Many Pennswood Village residents have a brunch-type menu for the midday Sunday meal, and others prefer a traditional selection of entrees. Try combining both.

Georgetown University's partnership with the Ministry of Agriculture, Forestry and Fisheries of Japan allowed it to create authentic Japanese cuisine...

Pulaski County Special School District maximizes student eating time by using lunch room monitors to expedite the breakfast cafeteria line process.

Operators don't want to be caught without steaming capibilities, but if the kitchen's steamer is on the fritz, it's time to break out the tilt skillet...

Associates at Donatos in Columbus have a choice of T-shirts and hats—including a military-style cap, beanie or slouch hat—to keep their hair away from food.

Pennswood Villiage has a three-acre gardening program that allows residents to drop off their produce in the kitchen for use on the facilities' menu...

Plymouth State University Catering Director Colleen Brewer created ice bowls for a creative event to help showcase an extravagant salad bar.

The Garlands' chef's table gives guests a direct view of the chef who prepares and plates a five to six-course meal while explaining the dishes...

The culmination of Mason City Schools' child nutrition department's farm-to-school project began with the purchase of grow bags and ended in the cafeteria...

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