Steal This Idea

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Steal This Idea
colorful salad

Each summer we run a four-week program that focuses on adding a wider variety of fruits and vegetables to employees’ diets.

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We save our coffee grounds in 5-gallon buckets.

Nurses are using the term “snack-u-check” to remind them to take a snack to patients when they do their blood sugar checks. ...

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.

I developed a program for undergraduate nutrition students called Dining Diplomats.

Due to an overwhelming volume of patients and families in our emergency department (ED), we created a snack cart.

We invited four different departments, one per week, to prepare a dinner for the school community.

Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.

I tour the residents through the kitchen and then set up a table so they can watch staff work for about 15 minutes while they drink their coffee.

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