Steal This Idea

Borrowing ideas and innovation from your peers
Steal This Idea
empanada fork

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.

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When we want to develop new content for the menus, it is helpful to use one of our action stations to try out new recipes and get customer feedback.

We came up with this concept called On The Fly, which offers grab-and-go gourmet items. They are a little different than a packaged sandwich or a salad.

We partnered with our produce company to offer farmers markets to the Northwest Community Healthcare region and employees during the summer months.

Our dishwasher raises pigs, so the majority of the food waste goes to feeding them. A lot of residents worry about wasting food, so we reassure them.

During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].

Adding some pressure can help speed up the risotto-making process according to Steven Miller, director of culinary operations at Cornell University.

The Local Wall is a great addition to our efforts towards community building and communicating all that takes place on campus. ...

To help freshman residents easily find our dining locations on campus while promoting sustainability, we give them reusable mugs with a campus map design that highlights our dining locations.

Pop-ups use special events to boost social-media following.