Steal This Idea

Borrowing ideas and innovation from your peers
 
Steal This Idea

Twenty children between the ages of 10 and 18 received two days of instruction and hands-on experience in the kitchen, then put their knowledge to the test cooking for family and friends.

All Articles

Develop a color scheme for every dish you serve. This means a minimum of three colors on each plate.

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.

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.

Pages