Ivy Ideas: Award-Winning Tips and Techniques from Top Institutions
A collection of smart ideas from Restaurants & Institutions' Ivy Award Winners.
-- Restaurants & Institutions, October 1, 2009
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Excellence is what earns operators their place in Restaurants & Institutions' prestigious Ivy Society, and it doesn't end once winners accept their honors at the awards ceremony. Monthly, R&I revisits this dynamic group of leading operations and spotlights their newest ideas, innovations and practices, to inspire the rest of the industry.
Here, a roundup of the most recent Ivy Ideas:
Ivy Idea: A Sustainable College Cafe
Boston College (Ivy '06)
The Loft @ Addie's is a collaboration between BC Dining and Real Food BC—the school's affiliate of Real Food Challenge, a nationwide organization of college students promoting sustainable food systems on campuses.
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Ivy Idea: On-Campus Creamery
North Carolina State University Dining Services (Ivy, '88)
The milk that goes into the Raleigh, N.C., university’s Howling Cow ice cream comes straight from the school's dairy plant.
Ivy Idea: Family Favorites
Virginia Polytechnic Institute and State University Dining Services (Ivy '09)
Students at Blacksburg, Va.-based campus submit favorite family recipes. Those with the best recipes receive prizes, including $50 in dining dollars.
Ivy Idea: Healthy Appetites
Via Christi Regional Medical Center (Ivy '05)
Each month, a chef from this Wichita, Kan., hospital spotlights a recipe that features a cuisine or ingredient aligned with the health-focused theme of the month.
Ivy Idea: Taking a Hike
University of Georgia Food Services (Ivy '95)
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Students at the Athens, Ga., university sat down to a "Trailside Taste Along the Appalachian," one of several themed-meal nights held each semester.
Ivy Idea: No Gain, No Pain
University of Massachusetts-Amherst Dining Services (Ivy '08)
To help students avoid gaining the fearsome Freshman 15, the Amherst, Mass., university started a health-and-diet pilot study that is expected to show a direct link between nutrition education and wellness.
Ivy Idea: Sizing Up Portions
University of Missouri-Columbia (Ivy '05)
At the Columbia, Mo., university's residential-dining takeout concept The Emporium, on-campus students with access to kitchenettes, microwaves and mini-fridges can opt to buys multiple servings.
Ivy Idea: Bottom’s Up
Boston College Dining Services (Ivy, '06)
In partnership with the college’s undergraduate government, the Chestnut Hill, Mass.-based dining serves began to offer reusable bottles for refillable beverages.
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Ivy Idea: Theme Night
Culinary Institute of America, Hyde Park (Ivy '81, '87, '04, '09)
Themed meals highlighted the CIA’s 2009 Dining Series. Among the offerings: the glory of aged rum, a Vanderbilt moveable feast and a Gilded Age-style dinner.
Ivy Idea: Churrascaria!
Purdue University (Ivy '75)
Brazilian churrascaria is among the most popular of seven new concepts at the West Lafayette, Ind., campus. At the churrascaria, students can sample food with Brazilian, Latin, Southwestern, and Middle Eastern influences.
Ivy Idea: Curtain Time
Smith & Wollensky (Ivy '03)
Guests with theater tickets and a hunger for the total steakhouse experience can opt for the New York City restaurant’s pre-theater prix-fixe dinner.
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