Steal This Idea

Borrowing ideas and innovation from your peers
Steal This Idea
empanada fork

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

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I developed a program for undergraduate nutrition students called Dining Diplomats.

To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

I tour the residents through the kitchen and then set up a table so they can watch staff work for about 15 minutes while they drink their coffee.

We educated students, parents and staff about local products and healthy eating. Vendors donated prizes to give to kids who filled out surveys for feedback on their products.

After several members of our staff attended a class on smartphone photography, we came back and trained the rest of our staff to take pictures of the plates they prepare.

We invested in a nice camera and sent several people to an affordable food photography class.

To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent.

We do a monthly “Lunch with the President.” Our president, Dr. Robert O. Davies, who started here last July, is very student-oriented.