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Steal This Idea
kosher sandwich corned beef pickle

With the help of a Jewish student group and a rabbi adviser, University of Maryland Dining Services was able to turn a concession stand into a destination.

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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.

During Dead Day, Troy University Dining Services hosts “the Cram Jam.” Students up studying come to the Trojan Dining Hall for a free, late-night breakfast.

During meal time, having to halt delivery to fulfill a patient’s request for more ketchup or sweetener can back up the flow of room-service deliveries.

When we want to develop new content for the menus, it is helpful to use one of our action stations to try out new recipes and get customer feedback.

We came up with this concept called On The Fly, which offers grab-and-go gourmet items. They are a little different than a packaged sandwich or a salad.

We partnered with our produce company to offer farmers markets to the Northwest Community Healthcare region and employees during the summer months.

Our dishwasher raises pigs, so the majority of the food waste goes to feeding them. A lot of residents worry about wasting food, so we reassure them.

During the 2015 MenuDirections Awards Dinner, our salad course was served with individual salad-dressing “shooters” [instead of one vessel for the table].

Adding some pressure can help speed up the risotto-making process according to Steven Miller, director of culinary operations at Cornell University.

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