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.

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Our 23 communities were each asked to develop a recipe item using our acronym, ACTS, in the name. A panel of eight staff members tried all the different entries and chose a winner: Apricot Cinnamon...

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.

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!

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.

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 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,...

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...

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