Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...

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In order to better incorporate HACCP, the department has a schedule of each standard operating procedure that needs to be addressed, which are then discussed in a team huddle at each café site.

Our nutritionist Tanya Williams created the Bison Mealz! Cookie to offer the nutritional benefits of a full meal when eaten with milk or a milk replacement and a serving of fruit.

We created a way to help employees remember CCPs (critical control points). The CCPs are typed onto a self-adhesive label, which employees stick to the underside of their name badge.

We have created a new appetizer for the dining room by using leftover mashed potatoes. We mix the potatoes with green onion, bacon bits and cheddar cheese. We wrap the mixture in spring roll paper,...

If your customers are not embracing new food trends such as healthier foods, then get them involved with projects like cooking demos and food tastings. It really works!

Make sushi more palatable to a wider, less adventurous audience by substituting the fish for more recognizable proteins.

To take advantage of the popularity of breakfast foods and their lower food costs, we serve breakfast for lunch at a couple of our action stations once per month.

Campus Pizza is our late-night pizza delivery option. We have a menu ranging from pizzas to grinders that students can order Sunday through Thursday, 6 p.m. to 12 a.m. Students can pay with credit...

To enhance our recycling program on campus, we sell reusable beverage cups for use in the new Marketplace in the student union. Each cup is embedded with an RFID chip that allows students to obtain...

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