Steal This Idea

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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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We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the...

We developed a partnership with our district’s staff-development department to establish an annual training schedule.

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

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.

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

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

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