Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

Twenty children between the ages of 10 and 18 received two days of instruction and hands-on experience in the kitchen, then put their knowledge to the test cooking for family and friends.

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To increase employee satisfaction we’ve negotiated with a local bakery to sell its items twice a month, usually on payday. The hospital gets 10% of the sales. We only use a four-by- six-...

We do our own patient satisfaction surveys by including a survey on every tray. With Press Ganey, the sample size is normally pretty small and patients take the survey several days after they return...

We redid our salad bar. We went from a weighed concept to a one-box concept. I have two boxes: One for $3.50 and one for $6. You fill it up. I don’t care what you put in there as long as it...

We hosted a Farm to Table Dinner featuring food prepared with locally sourced, seasonal produce. Our menu reflected the colors and tastes of spring and provided 100% of the participant’s...

We serve a paired wine at dinner every Friday. I write the wine’s origin on the menu along with the health benefits the wine has. The residents love Friday night dinner, and it’s...

We recently began work on expanding our “Build a Better Salad” program to encompass all items in our café. Items are designed with one of three colors—green,...

We started CHEF (Corporate Healthy Eating Focus) in all our café locations and vending. A CHEF menu item is available every day. These menu items are 400 calories or less, reduced fat,...

When our [university] president was retiring we worked with his wife to create an ice cream with all of his favorite flavors. We did the same for the new football coach. Also, when a member of our...

Even though we have huge menus customers keep asking for more variety. Over time, we removed items from the menu so they are not offered daily and therefore are not perceived as the “same...

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