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State of the Kitchen 2012

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Paul Day
Paul Day

This document summarizes the state of DC Central Kitchen in 2011-2012. It discusses the core programs including food distribution and job training. It highlights the social enterprises like the Nutrition Lab and Fresh Start catering business. It provides statistics on meals served, revenue generated, and job training graduates. It outlines the national Campus Kitchens Project and speaking engagements. It includes organizational charts and upcoming goals and dates. The document gives an overview of the organization's programs, finances, operations, and future plans.

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State of the Kitchen All-Staff Meeting January 17, 2012 Combating Hunger I Creating Opportunity
Year in Review Core Programs Social Enterprise National Programs
Core Programs- First Helping Partnershipskitsmade1,200 metro cards/travel vouchers 4,700 referrals and (all services, estimate)(average) 990 toiletry developed: 120 First Helping clients served each day Dentistry, medical, and eye glass services distributed Director of Mayors Office on Returning Citizens Court Services and Offender Supervision Agency
Core Programs- Culinary Job Training Special Events Graduate statistics: 80 graduates (32 women and 48 men) Heritage Days 78 % were previously incarcerated 18% increase in women in the program Field Trips 69% struggled with addiction Cook-Offs Five were veterans Alumni Event
Core Programs- Food Recycling and Meal Distribution 242,125 pounds of fresh food were donated in 2011 1,868,226 meals delivered (Up 67% from 2010) (Average of 5,118 daily)
Social Enterprise- Nutrition Lab $114,689pounds purchased locally 2011 184,000 spent locally September, Nutrition Lab Opening:in 2011 Up from $22,126 in 2009 and $95,681 in 2010 (Up from 57,000 170,000 2010) $0.62 average price per pound (Saves $0.20 per pound)
Social Enterprise- Fresh Start Sample events: Generated $5,200,000 in revenue (Up from $3,900,000 for 2010) Arena Stage event in 250 people Save Our Schools Rally on The Mall Holiday party for Congressman McGovern Gonzaga High School event honoring Mike Curtin with the Pedro Arrupe Award
Social Enterprise- School Meals 4,000 locally-sourced, scratch-cooked meals each Special Events Truck Farm day (600,000 total) Nordic Food Day Schools and Washington Jesuit 7 DC Public Waste Study Academy
Social Enterprise- Healthy Corners Other initiatives: 28 stores in Wards 5, 7, and 8 Cooking demos in five stores Recipe cards 30 by March Goal of Speaking engagements at Advisory Neighborhood Commissions and Health Council meetings
National Programs- Campus Kitchens Three new Campus Kitchens : Community Relationships Special Events: Kent State University Kent, Cook MLK Day of Service and ChilliOH Disaster relief Auburn University Auburn, AL Off Farmers market partnerships St. Andrews Episcopal High School Turkeypalooza Afterschool programs Potomac, MD Moving a Generation Conference
State of the Kitchen 2012
DC Central Kitchen Awards Robert Egger Reset's Social Enterprise Innovator Award (Hartford CT) The University Club of WDC's 2011 Community Leadership Award Michael Curtin Pedro Arrupe Award, Gonzaga College High School Maureen Roche White House Champion of Change Award
National Program- Speaking Engagements Americas Sunday Supper, MLK Day 2011 Panel with Juan Williams Arianna Huffington, and Carl Lewis The Aspen Institute Ideas Festival Aspen Environment Forum Bainbridge Graduate Institute Commencement Speaker Dallas Social Venture Partners East Bay Food Fight
CForward
Our Finances
Where does the money come from? Donated Goods Contributions and Services 30% 21% Other Income 2% Special Events 4% Retail Foods 6% Federal Government Local Government Grants and Contracts Grants and Contracts 1%% 27% Contract Food Sales 7% Contributions Other Contracts 30% 2%
Where does the money go?
Human Resources
Employee Handbook Beginning February 1, 2012, the new employee handbook will be presented In groups of 5-8, HR will discuss the handbook, as well as benefits and other important information
Trainings and Professional Development Beginning Monday, January 23, 2012, groups of 10-12 will meet at the Kitchen for various seminars and trainings. The first will cover workplace ethics. Other topics that will be covered: Setting and achieving goals Professional/unprofessional behavior Ethical conduct Safety Sexual harassment
Board of Directors Exec. And Research CEO President Executive Assistant Assist. Director, Administration Chief Financial Chief Development Director, Revenue Director, of Kitchen Director, CJT and FH Director, Campus and Logistics Officer Generating Programs Kitchens Project Officer AM/PM Shift Culinary Arts Human Resource Assistant Director, Revenue Supervisor Coordinator Program Manager Controller Associate Development Generating Programs Manager Dir. Human Cook Workforce and Natl Program Resources Grad. Dev. Staff Production Chef Clerk Accounts Payable Grants Manager Prep/Utility Life Skills Affiliate Prog. IT Coordinator Lead Coordinatr Staff (Vol) Finance Communications Culinary Coordinator Manager Production./Util ity Producti Outreach Manager Transportation Manager Development on/Utility Associate Partnership Program Transportation Prep/Utili Manager Outreach Supervisor ty Support Staff Driver Volunteer Coordinator Executive Chef, Dining Services Receptionist Chef, Dining Services (Kelly Miller) Prod. Chef, Dining Services Producti on/Utility Prep/Utili ty Cashier (CSR) Procurement Manager Local Initiatives and Proc. C Registered Dietitian DCPS Prog. Man Cat. Sales and and FS Comm Events Manager Liaison Cat. Sales Event. Coord
Looking Ahead
Goals for 2012 Implementing and perfecting better systems Emphasizing metrics and data Striving for better environmental impact and employee wellness Valuing customer service Improving internal and external communication Uniting the various locations around a common purpose and identity
Upcoming Dates Graduations: April 6 July 6 October 5 January 4, 2013 June, 2012: Next All-Staff Meeting Contact Shardai (ssumlin@dccentralkitchen.org) if there is anything you would like covered! October 5-7: CKP Conference at Lee University October 8th: Food Fight
Q&A

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State of the Kitchen 2012

  • 1. State of the Kitchen All-Staff Meeting January 17, 2012 Combating Hunger I Creating Opportunity
  • 2. Year in Review Core Programs Social Enterprise National Programs
  • 3. Core Programs- First Helping Partnershipskitsmade1,200 metro cards/travel vouchers 4,700 referrals and (all services, estimate)(average) 990 toiletry developed: 120 First Helping clients served each day Dentistry, medical, and eye glass services distributed Director of Mayors Office on Returning Citizens Court Services and Offender Supervision Agency
  • 4. Core Programs- Culinary Job Training Special Events Graduate statistics: 80 graduates (32 women and 48 men) Heritage Days 78 % were previously incarcerated 18% increase in women in the program Field Trips 69% struggled with addiction Cook-Offs Five were veterans Alumni Event
  • 5. Core Programs- Food Recycling and Meal Distribution 242,125 pounds of fresh food were donated in 2011 1,868,226 meals delivered (Up 67% from 2010) (Average of 5,118 daily)
  • 6. Social Enterprise- Nutrition Lab $114,689pounds purchased locally 2011 184,000 spent locally September, Nutrition Lab Opening:in 2011 Up from $22,126 in 2009 and $95,681 in 2010 (Up from 57,000 170,000 2010) $0.62 average price per pound (Saves $0.20 per pound)
  • 7. Social Enterprise- Fresh Start Sample events: Generated $5,200,000 in revenue (Up from $3,900,000 for 2010) Arena Stage event in 250 people Save Our Schools Rally on The Mall Holiday party for Congressman McGovern Gonzaga High School event honoring Mike Curtin with the Pedro Arrupe Award
  • 8. Social Enterprise- School Meals 4,000 locally-sourced, scratch-cooked meals each Special Events Truck Farm day (600,000 total) Nordic Food Day Schools and Washington Jesuit 7 DC Public Waste Study Academy
  • 9. Social Enterprise- Healthy Corners Other initiatives: 28 stores in Wards 5, 7, and 8 Cooking demos in five stores Recipe cards 30 by March Goal of Speaking engagements at Advisory Neighborhood Commissions and Health Council meetings
  • 10. National Programs- Campus Kitchens Three new Campus Kitchens : Community Relationships Special Events: Kent State University Kent, Cook MLK Day of Service and ChilliOH Disaster relief Auburn University Auburn, AL Off Farmers market partnerships St. Andrews Episcopal High School Turkeypalooza Afterschool programs Potomac, MD Moving a Generation Conference
  • 12. DC Central Kitchen Awards Robert Egger Reset's Social Enterprise Innovator Award (Hartford CT) The University Club of WDC's 2011 Community Leadership Award Michael Curtin Pedro Arrupe Award, Gonzaga College High School Maureen Roche White House Champion of Change Award
  • 13. National Program- Speaking Engagements Americas Sunday Supper, MLK Day 2011 Panel with Juan Williams Arianna Huffington, and Carl Lewis The Aspen Institute Ideas Festival Aspen Environment Forum Bainbridge Graduate Institute Commencement Speaker Dallas Social Venture Partners East Bay Food Fight
  • 16. Where does the money come from? Donated Goods Contributions and Services 30% 21% Other Income 2% Special Events 4% Retail Foods 6% Federal Government Local Government Grants and Contracts Grants and Contracts 1%% 27% Contract Food Sales 7% Contributions Other Contracts 30% 2%
  • 17. Where does the money go?
  • 19. Employee Handbook Beginning February 1, 2012, the new employee handbook will be presented In groups of 5-8, HR will discuss the handbook, as well as benefits and other important information
  • 20. Trainings and Professional Development Beginning Monday, January 23, 2012, groups of 10-12 will meet at the Kitchen for various seminars and trainings. The first will cover workplace ethics. Other topics that will be covered: Setting and achieving goals Professional/unprofessional behavior Ethical conduct Safety Sexual harassment
  • 21. Board of Directors Exec. And Research CEO President Executive Assistant Assist. Director, Administration Chief Financial Chief Development Director, Revenue Director, of Kitchen Director, CJT and FH Director, Campus and Logistics Officer Generating Programs Kitchens Project Officer AM/PM Shift Culinary Arts Human Resource Assistant Director, Revenue Supervisor Coordinator Program Manager Controller Associate Development Generating Programs Manager Dir. Human Cook Workforce and Natl Program Resources Grad. Dev. Staff Production Chef Clerk Accounts Payable Grants Manager Prep/Utility Life Skills Affiliate Prog. IT Coordinator Lead Coordinatr Staff (Vol) Finance Communications Culinary Coordinator Manager Production./Util ity Producti Outreach Manager Transportation Manager Development on/Utility Associate Partnership Program Transportation Prep/Utili Manager Outreach Supervisor ty Support Staff Driver Volunteer Coordinator Executive Chef, Dining Services Receptionist Chef, Dining Services (Kelly Miller) Prod. Chef, Dining Services Producti on/Utility Prep/Utili ty Cashier (CSR) Procurement Manager Local Initiatives and Proc. C Registered Dietitian DCPS Prog. Man Cat. Sales and and FS Comm Events Manager Liaison Cat. Sales Event. Coord
  • 23. Goals for 2012 Implementing and perfecting better systems Emphasizing metrics and data Striving for better environmental impact and employee wellness Valuing customer service Improving internal and external communication Uniting the various locations around a common purpose and identity
  • 24. Upcoming Dates Graduations: April 6 July 6 October 5 January 4, 2013 June, 2012: Next All-Staff Meeting Contact Shardai (ssumlin@dccentralkitchen.org) if there is anything you would like covered! October 5-7: CKP Conference at Lee University October 8th: Food Fight
  • 25. Q&A