50 Great Ideas
In today’s hypercompetitive restaurant industry, the slightest edge can make a difference. The ideas collected here range from small tweaks such as dedicated gum-disposal slips to transformational changes such as solar-powered restaurants. But each one has the potential to make a positive impact for operators.
50. Formalizing innovation
Starbucks is launching its 20,000-square-foot Tryer Innovation Center with the goal of bringing new ideas to life in 100 days. The incubator-style lab will look at store design, beverage platforms and customer experience, said CEO Kevin Johnson in April.
At University of Wisconsin-Superior, Sous Chef Sandy Thompson makes use of excess food with dog treats. She puts leftovers such as sweet potatoes, oatmeal, turkey bacon and peas in the freezer and whips up a batch of treats when she has 16 quarts’ worth, adding just egg and flour. The operation donates most of the treats to the humane society.