Steal This Idea

Gain inspiration from your colleagues by "stealing" their ideas.
Steal This Idea

Healthy Cooking

Nadeem Siddiqui Resident District Mgr. (Bon Appétit) Washington University St. Louis Our chefs and nutritionists put together a simple healthy cooking program to help people understand that cooking h...

Steal This Idea

Waste Not

Jon Plodzik Director of Dining University of New Hampshire Durham, N.H. To drive home the amount of food waste generated by students, we put together an educational campaign that featured a visual of...

John Riegler Regional Director of Foodservice Aurora Health Care Milwaukee I couldn’t get a grip on what the oncology patients wanted to eat, so I went to visit them to talk with them...

Debby Bridges General Manager (Bon Appétit) Reed College Portland, Ore. We did a week that featured menus served aboard the Titanic. We decided to serve a meal where the menu was the ...

David Hill Area Manager University of New Hampshire Durham, N.H. Each month we feature a different style of meatloaf. We’ve done meatloaf Irish-style with potatoes mixed in, Southwest-...

Clell Hoffman Executive Chef/Foodservice Director Albany Unified School District Albany, Calif. I pay teachers to grow produce for my garden bars. We have to buy produce from somewhere, and ...

Joan Williams Director School Nutrition Program Carroll County Schools Carrollton, Ga. I require all kitchen substitutes to attend a substitute workshop. I discuss sanitation and safety, st...

Cindy Hogenson Residential Dining Manager Concordia College Moorhead, Minn. In order to better train our new staff where items are located and how to put them away correctly, we photographe...

Janie Eubanks Nutrition Director (Aramark) East Carolina University Greenville, N.C. We had a Nutritionopoly event that was set up like Monopoly. We themed each of the stations like a proper...

JoAnne Robinett Student Nutrition Supervisor Beavercreek City Schools Beavercreek, Ohio I place such a high priority on food safety that I had the requirement that all staff attend at least ...

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