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Borrowing ideas and innovation from your peers
Every summer we do a culinary camp for kids. They get to wear the chef’s coat and everything. We focus on a different culture every day, so they get to do Spanish or African, etc.
08-15-2013 Ideas and Innovation
We added prepackaged hot breakfast sandwiches. This added 150 more transactions per day in our retail outlets.
08-12-2013 Ideas and Innovation
We work hard on improving our customer service to our residents. We have a question of the day that the diet aides can ask the residents. This encourages more interaction with the residents and they...
08-06-2013 Ideas and Innovation
Everyone is talking about how hospital foodservice operations will be affected by the Affordable Care Act, but no one is talking about how LTC facilities will be involved.
08-01-2013 Ideas and Innovation
We do a Behind the Lunch Counter tour for parents. We invite them to go behind the scenes, to help take the mystery out of what happens behind the counter to create their students’ meals.
07-29-2013 Ideas and Innovation
Leverage the strength of other dining services’ operations by creating a dining event around them. Invite chefs from other locations into your facility to prepare their operations'...
07-25-2013 Ideas and Innovation
Our dairy produces 1% chocolate milk and we serve it in our retail units and our dining halls.
07-22-2013 Ideas and Innovation
We noticed our students were grazers. When I would go through the service lines and look at our fish, I noticed that students would cut our portions of fish in half and no one would take the cut...
07-16-2013 Ideas and Innovation
We invited chefs/restaurateurs to serve one of their signature items in our dining halls all in one night.