Steal This Idea
Borrowing ideas and innovation from your peers
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.
07-22-2014 Ideas and Innovation
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...
07-17-2014 Ideas and Innovation
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”...
07-14-2014 Ideas and Innovation
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.
07-10-2014 Ideas and Innovation
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.
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...