Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

We utilize our herbs and stems instead of discarding them to make flavored oil. It adds a new flavor to foods we are cooking and some nice vinaigrette dressings.

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The district’s wellness department has bought lunch coupons and given them away to staff and administrators for them to eat our school lunches. That helps promote wellness because we have...

We have made good use of our contact with local universities to recruit dining services associates. More than half of our diet aides are currently dietetic or foodservice management students at area...

We identified a Food Allergen Advisory Team composed of 10 managers, chefs, cooks and our dietitian. The whole team will complete the Great Gluten-Free Kitchens training program designed and offered...

To help me keep track of the new meal regulations, I color code my menus. So for all the vegetable sub groups that we have to meet, I track those through color on my menus. For example, an orange...

After meeting with a vegetarian focus group we marked our standard menu items to make it easier to recognize the menu items that are vegetarian. Things like salad dressings, grilled sandwiches and...

In a dessert special this fall, our bakeshop made an assortment of whoopie pies filled with different flavors. We created a choose-your-own combo, or the students could create their own combo of...

We had a pumpkin carving contest in our cafeteria. We supplied the pumpkins, and staff members were able to take their pumpkins home and then submit their entries. Customers voted on the submissions...

It’s an important step to filter your water in all food-related areas of your operation. Every kitchen should have filtered water for soups, stock, coffee, fountain systems, ice water, fine...

This fall the weather in Michigan was fantastic. We saw a slight decline in customers at our retail operations. We soon found out that they were enjoying the weather as well. We decided to send out...

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