Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea
map mug

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.

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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...

We are using undergraduate interns who need nutrition or foodservice experience to be an on-call group for special events. We call them “The Incr’edibles.’” We...

We place a container to collect loose change near the cash register. You can use the change to support local charities. We use ours for our Employees Helping Employees Fund, which provides for...

We have a partnership with a local grocery store. We have a class with community members where we tour the grocery store and purchase items. We then use the store’s test kitchen to prepare...

Our hospitals host a Blueberry Festival in June, highlighting a local blueberry farm. Fresh blueberries are sold, menus incorporate the fruit and products made with blueberries are available to...

We featured a plant-based chef gourmet meal event but did not market it as vegetarian. Our guests enjoyed the six components in four courses and while we were mainly promoting flavorful fruits and...

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