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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To try to build camaraderie among foodservice and housekeeping staff, who don’t really know each other, we created an ice cream social.

We just launched a Café Series, which is a demo and discussion forum about culinary topics.

We hosted a Farm to Table dinner in a greenhouse at The Seed Farm for 150 students and guests from five colleges and a hospital in the Lehigh Valley, Pa., area.

To encourage students to use Black Bear Bucks, the currency kept in their university account, we offer a discount on food purchases.

To update our recipe database and bring consistency to all 23 of our ACTS communities, we purchased a menu program from Morrison called Webtrition.

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.

We introduced patio dining this summer. We worked with our landscaping team and got some furniture.

We grow herbs in decorative containers indoors. We place the containers in retail or servery locations where customers can see the herbs being used in display cooking stations.

I am looking into using more technology. I’m working on doing a continual live feed from the central kitchen.