Steal This Idea
Borrowing ideas and innovation from your peers
Each summer we run a four-week program that focuses on adding a wider variety of fruits and vegetables to employees’ diets.
07-08-2014 Ideas and Innovation
Review inventory and attach a point value to all unused ingredients. Award team members for incorporating [the unused] ingredients into their dishes and stations.
07-07-2014 Ideas and Innovation
In the elementary schools our participation has dropped the last few semesters due to the changing USDA regulations. In order to draw up more interest, as well as business, we not only sell second...
07-01-2014 Ideas and Innovation
Turn your medical-model tray service into a hot, fresh service by using serving tables and carts within your neighborhoods or units.
06-23-2014 Ideas and Innovation
For a healthy and affordable meal option, we began offering a paleo menu in March. Each meal is served with a protein, two vegetable servings and a bottle of water or iced tea for $7.
06-20-2014 Ideas and Innovation
These are anonymous notes that the students write me on napkins and post to bulletin boards in the dining halls, and I respond to them twice a week. The notes run the gamut from “I want a new salad...
06-19-2014 Ideas and Innovation
Stillings Hall at the University of New Hampshire honored soccer’s World Cup 2014, which was held this month in Brazil, by featuring a dish at a dinner event from each of the 32 nations that...
06-16-2014 Ideas and Innovation
The best way to get great, practical recipe ideas is to involve staff.
06-12-2014 Ideas and Innovation
Develop a color scheme for every dish you serve. This means a minimum of three colors on each plate.
06-11-2014 Ideas and Innovation
Our 23 communities were each asked to develop a recipe item using our acronym, ACTS, in the name. A panel of eight staff members tried all the different entries and chose a winner: Apricot Cinnamon...