Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

Every summer we do a culinary camp for kids. They get to wear the chef’s coat and everything. We focus on a different culture every day, so they get to do Spanish or African, etc.

All Articles

We did a Dr. Seuss event on his birthday. We created unique stations in our residential restaurant, each following the theme of one of his books. We featured Roast Beast from “How the...

We mark items at our c-stores with a “wolf-approved’ denotation, which means the item fits four of our five healthy option criteria. This directs students to smarter snack options...

We are featuring international menus five times a year. Our menu planning begins with sponsoring embassies: Sweden, Norway, Iceland, Finland and Denmark. Later, foodservice workers refine the menus...

At the end of the serving lines we have kid-friendly cutting utensils for students to cut up their own produce. We have one for apples and another for oranges. The fruit comes out wedged and cored...

To introduce more low-fat choices to students and to increase the percentage of students who picked up milk, we randomly drew names from among the children who participated in lunch on a certain day...

Williamsport, Pa., is the home of the Little League World Series so we did a grand slam picnic that week. We served food from the different ballparks. For example, we did a soft pretzel from Philly...

For Breast Cancer Awareness Week our school cafeterias served pink foods like eggs and applesauce. We also served whole “pink” grapefruit, which many of our students had never...

We offered a macaroni and cheese bar for a day in our main dining hall. We offered Buffalo chicken mac and cheese, BLT mac and cheese, and a Cajun shrimp mac and cheese. We also offered 15 toppings...

We opened The Spoon, which is an area in our dining hall that is dedicated to cereal. Students choose a size, the cereals (from 18 hot and cold varieties), toppings (15 varieties) and milk (choose...

Pages