Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

One of the ways we have found to control food waste has been to not automatically give out toppings for items like burgers. Instead, we will add things like lettuce and tomatoes only if students ask...

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We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with...

We were looking for ways to get our senior residents to actually try new healthy choices. Just putting them on the menu didn’t work. We set up a cooking presentation where the residents...

We created bariatric-sized meals for people who had that surgery. We also offer the meals for those who want a smaller option. 

We host monthly tours of our café locations with our registered dietitians. Groups of our employees are led around and taught about how to navigate the café to make the...

We educated our staff at our taco bar to lead the discussion by asking, “would you like sour cream or cheese?” This helps control costs and maintains our flavor profile. It also...

We were looking for ways to add more variety to our vegetable selection. So we looked at some not-so-common vegetables, such as mashed parsnips, creamed cauliflower and mixed roots, such as carrots,...

We provide recipes that can be prepared in the dorm room using items from the dining hall. Students can get a takeout container, take it back to their dorm kitchen and make a great stir-fry, for...

We have a Create-Your-Own Bowl concept at our exhibition station. We start with a grain base, which can be farro, quinoa or brown rice. Then customers can select a protein, be it chicken or tempeh,...

I created a snack mix based on Dr. James Painter’s presentation at MenuDirections in 2012 about the 10 items to add to your diet. The mix includes raisins, dark chocolate chunks, pecans,...

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