Steal This Idea

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Steal This Idea

We have several independent residents in our main dining room who have some type of food allergy.

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We encourage the catering team and cooks to take pictures with their cell phones of the menus, recipes and plate presentation.

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.

To help with work/life balance we offer our employees items like gallons of milk and loaves of bread. With the horrible winter last year, we found a lot of people were picking those items up so they...

This year we started coffee and conversation with the foodservice director. It was a huge success. It gives hourly staff the chance to sit around the table with me and talk about what’s going on and...

We opened a new sit-down restaurant called Manna. Because some of our employees don’t have time to come and sit down for a meal, we started Manna On the Move. They can call ahead and order anything...

We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...

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