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 do a Behind the Lunch Counter tour for parents. We invite them to go behind the scenes, to help take the mystery out of what happens behind the counter to create their students’ meals.

Leverage the strength of other dining services’ operations by creating a dining event around them. Invite chefs from other locations into your facility to prepare their operations'...

Our dairy produces 1% chocolate milk and we serve it in our retail units and our dining halls. 

We noticed our students were grazers. When I would go through the service lines and look at our fish, I noticed that students would cut our portions of fish in half and no one would take the cut...

We invited chefs/restaurateurs to serve one of their signature items in our dining halls all in one night. 

We developed a line of housemade gluten-free/vegan burgers. We bound them with processed Rice Chex, garbanzo bean flour and/or flax seeds. This change increased our healthy burger consumption by 75%.

People love desserts, so in an attempt to help guests who want a sweet ending to their meal we now cut our desserts into bite-sized portions. That way they can have the treat and not feel guilty...

I have weekly managers’ meetings. Now that the weather broke, we are having walking meetings. We stroll through town and at the local park while discussing business and having a...

The best way to raise profits is in the old-school way of using or repurposing leftovers. Knowing how to create amazing specials from vegetables and starches will save money by minimizing purchases...

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