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Steal This Idea
sausages

We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.

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We are rolling out an online ordering system for hospital employees, which could soon include a mobile app.

We put all the information they need to know—temperature times, code blue, etc.—on a cue card in their badge holders, so they always have it with them.

The program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.

The goal is to provide key information such as weather, menu selections, employee updates, special events, issues and repairs.

Employees are assembled into teams and then asked to find things, such as the nearest fire extinguisher or a fellow employee who has a child in high school.

Employees who do something above and beyond are awarded a certificate and they get to choose any #10 can of food from our storeroom.

We’re considering doing half and half—some items already made and some made to order, with the top five items being premade.

We invite managers to call down and place orders for their units, and we take the lunches up to them.

Chef Henry Godfrey at Silver Hill Hospital in New Canaan, Conn., created a cooking group to support some of the hospital’s psychiatric patients.

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