Steal This Idea

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Steal This Idea
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With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.

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We invested in a nice camera and sent several people to an affordable food photography class.

To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent.

We developed a partnership with our district’s staff-development department to establish an annual training schedule.

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.

We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the...

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.

We put all the information they need to know—temperature times, code blue, etc.—on a cue card in their badge holders, so they always have it with them.

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