Steal This Idea

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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 offer in-classroom “catering” for parties and special events. Families can select celebration foods from a menu designed around current school meal items. This is a win-win for...

It is extremely important for my management team and I to familiarize ourselves with the personal goals of our staff. On a regular basis we interact one-on-one with them and ask where they see...

With all the talk about empty calories from the sugar in sodas and juices, we have installed hydration stations with signs that say, “Water—The Best Choice.” The signs...

We provided our students with what we call an international spice rack. We wanted our students to have the opportunity to make their food the way they wanted. Spices such as garam masala, Chinese...

We cook items for mass feeding from recipes we find in magazines. Students trust these recipes because they are from a magazine like Cooking Light. We have the magazine right on the serving line as...

We plan on putting together boxes of shelf-stable gluten-free items. Students who are on a gluten-free diet will be able purchase those items with their meal plan. This program is slated to begin in...

We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and...

We have quarterly theme parties. I usually choose the theme, but last quarter I asked the residents to choose the theme. They decided on a Valentine’s Ladies Luncheon in which the men would...

On our patient menus, we added walnuts and raisins as toppings to our breakfast hot cereal. The goal was to increase Omega-3 and fiber on the heart-healthy menu and to provide something to help...

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