Steal This Idea

Borrowing ideas and innovation from your peers
Steal This Idea
empanada fork

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

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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.

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.

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

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...

Turn your medical-model tray service into a hot, fresh service by using serving tables and carts within your neighborhoods or units.

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.

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...