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 afternoon engagement we created a masala tea time. We offer freshly brewed traditional masala tea with savory and sweet Indian snack combinations. We’ve seen a 23% increase in...

We do a Future Chefs competition in the elementary schools that is focused on healthy after-school snacks. The students submit recipes, and the best five are selected to compete in a cook-off. We...

To show our appreciation for first-year students, at the end of the year we did a special dinner for them on East Campus. Students who entered the Marketplace on one of the last nights of the year...

We piloted breakfast on the bus. We gave students a reimbursable meal with a choice of breakfast sandwich wraps. We didn’t offer cereal because we didn’t want a mess. Everyone...

We started a Build Your Plate program to familiarize students with healthy foods, with the hope that those habits continue as they age. Students are taught how to prepare a balanced meal, the source...

Two years ago we started an annual Martin Luther King Day event. One of our cooks, Moses Barnes, brought recipes from down home Mississippi. Since Moses’ recipes were so well receiveda we...

We served a variety of “super foods” that intrigued the taste buds and pleased appetites during a recent party. The menu items were posted to inform participants of their &...

I cut costs by taking advantage of surplus items. For example, I got some equipment from a local community college that was renovating its facility. I’ve also purchased nice tables for $25...

We ran a Facebook contest in conjunction with our Low Carbon Diet. We asked customers to submit a picture of a low-carbon meal they had at one of our cafés along with a description of what...

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