Steal This Idea

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Steal This Idea

Published in FSD Update

We will use some leftover items, such as macaroni and cheese or barbecued chicken, as toppings for pizza.

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We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.

We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins...

One way we’ve improved customer satisfaction is to invite residents behind the serving lines to serve other residents.

We created an approved foods tool, so parents and teachers know what food items meet the Smart Snacks regs.

Due to our strong focus on wellness and sustainability, three years ago Luther College began providing Community Supported Agriculture (CSA) reimbursements to faculty and staff.

We have a kiosk stand with iPads that the students, faculty and staff can use to look up nutritionals, allergens, etc., on every product we make, as well as the nutritionals at our franchises.

We integrated our nutrition analysis process into our computerized recipe software, allowing us to use live nutrition data on every recipe to verify accuracy. The data for calories, carbs, sodium,...

One of the ways we have found to control food waste has been to not automatically give out toppings for items like burgers. Instead, we will add things like lettuce and tomatoes only if students ask...

We have increased revenue from guest trays to nearly $11,000 a month since we set up a system to allow patients and their visitors to buy trays using a credit card.

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