Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

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

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We use games to help build teamwork and camaraderie in our department. One example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short...

We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.

In order to get buy-in for breakfast in the classroom, there is an incredible amount of planning done with stakeholders to ensure that we can show the value for this and to get their thoughts and see...

We have started making flavored butters to go with our plated events. Just as wine flavors go with specific meats, so do our butters. We serve sage and thyme butter with chicken dishes, “cowboy”...

In order to encourage customers to eat more healthfully, we reduced the price of our salad bar to $4.99 per pound, from $6.99. At the same time, we increased the price of sodas.

Every summer we do a culinary camp for kids. They get to wear the chef’s coat and everything. We focus on a different culture every day, so they get to do Spanish or African, etc.

We had a small area that sold self-serve yogurt. Sales were great for the first year and then began to slide as most self-serve yogurt shops have done this past year or so.

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,...

Review inventory and attach a point value to all unused ingredients. Award team members for incorporating [the unused] ingredients into their dishes and stations.

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