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.
- 50 Great Ideas
- 1. Teaching sustainability—and loyalty—young
- 2. Website shares local impact
- 3. Cutting down for delivery
- 4. The three C’s of social media
- 5. Coffee subscription program
- 6. High-tech service bell
- 7. Plated—or bowled—to share
- 8. Catering road map
- 9. Breakfast diner does nighttime-only menu
- 10. Social media-savvy valentines
- 11. Digital drive-thrus
- 12. Rewarding employee development
- 13. Birthday box
- 14. Appreciation for the cooks
- 15. Interruption-free service
- 16. Specialty catering packages
- 17. Educational receipts
- 18. Off-peak loyalty
- 19. Upcharge with CBD
- 20. Extended parental leave
- 21. Coaster-led convos
- 22. Taco Tuesday test
- 23. Catering to college crammers
- 24. Instagrammable creamer
- 25. Cut prices to reduce food waste
- 26. Ordering ‘dictionary’
- 27. 4-day work week
- 28. Support surcharge
- 29. Public gift certificate
- 30. Drop spot for delivery
- 31. Training for soft skills
- 32. Microtrainings
- 33. Instant icebreaker
- 34. Bonuses for hourlies
- 35. Group chats
- 36. Dinnertime delivery-only menu
- 37. Treat drivers as guests
- 38. Gum disposal
- 39. Gazpacho bar
- 40. Chef tech
- 41. Menu to amuse parents
- 42. Personalized weekly messages
- 43. Culture cards
- 44. Food waste for Fido
- 45. Eco-friendlier outfits
- 46. Self-supporting promo
- 47. Powered up with solar power
- 48. Throughput-boosting equipment
- 49. Picnic box
- 50. Formalizing innovation