Steal This Idea

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Steal This Idea
colorful salad

Each summer we run a four-week program that focuses on adding a wider variety of fruits and vegetables to employees’ diets.

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We purchased aprons with the child nutrition logo on the front for our employees. I realized they were wrapping the aprons around their waists.

We have real, usable, full-size plates that we mix in with our regular plates to raise awareness of healthy dining balance.

We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins...

One way we’ve improved customer satisfaction is to invite residents behind the serving lines to serve other residents.

Due to our strong focus on wellness and sustainability, three years ago Luther College began providing Community Supported Agriculture (CSA) reimbursements to faculty and staff.

We have a kiosk stand with iPads that the students, faculty and staff can use to look up nutritionals, allergens, etc., on every product we make, as well as the nutritionals at our franchises.

We integrated our nutrition analysis process into our computerized recipe software, allowing us to use live nutrition data on every recipe to verify accuracy. The data for calories, carbs, sodium,...

We have increased revenue from guest trays to nearly $11,000 a month since we set up a system to allow patients and their visitors to buy trays using a credit card.

To help with work/life balance we offer our employees items like gallons of milk and loaves of bread. With the horrible winter last year, we found a lot of people were picking those items up so they...

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