Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.

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We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and...

We have quarterly theme parties. I usually choose the theme, but last quarter I asked the residents to choose the theme. They decided on a Valentine’s Ladies Luncheon in which the men would...

On our patient menus, we added walnuts and raisins as toppings to our breakfast hot cereal. The goal was to increase Omega-3 and fiber on the heart-healthy menu and to provide something to help...

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,...

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