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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We have leadership book clubs for our food service managers. We have selected books such as “Raving Fans” about customer service and “Eat that Frog!” about...

We have a Wellness Entrée every day. It includes a smaller portion of a lean protein, a whole-grain starch and steamed vegetables with a bottle of water. This is available to our employees...

We held a “Willy Wonka and the Chocolate Factory” dinner. We screened the film and offered menu items such as Gobstoppers, Snozzberry pizza, Willie’s bowtie pasta,...

We converted a 400-square-foot concession stand at our events center, which was only being used a few times a year, to a sandwich shop. It now generates $500,000 a year in revenue for us.

We put the hometowns of our student employees on their name badges, like they do at hotels and resorts. It can be a conversation starter and it makes students feel more important and valued.

Instead of cutting up a watermelon to serve to students, we slice the top off the watermelon and provide a melon baller so that students can serve themselves. It saves us time, and we’ve...

We developed a field trip program called Culinary Learning Journeys, which takes students to local dairy farms, CSA farms and food production facilities. Students can meet farmers to learn about the...

We created a link that we used to solicit feedback on campus dining. We put the link on refrigerator magnets, business cards and T-shirts that student government officers wore the first week of...

We have Professional Learning Communities (PLCs) where we break up into two groups and we do research, read books and then report that to the entire staff. One group talked about tools for talking...

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