State of the KitchenAll-Staff MeetingJanuary 17, 2012

Combating Hunger I Creating Opportunity

Year in Review

• Core Programs

• Social Enterprise

• National Programs

Core Programs- First Helping

120 First Helping clients served each day (average) 4,700 referrals made (all services, estimate)990 toiletry kits and 1,200 metro cards/travel vouchers distributed

Partnerships developed:• Dentistry, medical, and eye glass services• Director of Mayor’s Office on Returning Citizens• Court Services and Offender Supervision Agency

Core Programs- Culinary Job Training

80 graduates (32 women and 48 men)

18% increase in women in the program

Graduate statistics: 78 % were previously incarcerated 69% struggled with addiction Five were veterans

Special Events Heritage Days Field Trips Cook-Offs Alumni Event

Core Programs- Food Recycling and Meal Distribution

242,125 pounds of fresh food were donated in 2011

(Up 67% from 2010)

1,868,226 meals delivered

(Average of 5,118 daily)

Social Enterprise- Nutrition LabNutrition Lab Opening: September, 2011$114,689 spent locally in 2011

Up from $22,126 in 2009 and $95,681 in 2010

184,000 pounds purchased locally

(Up from 57,000 in 2009 and 170,000 in 2010)

$0.62 average price per pound

(Saves $0.20 per pound)

Social Enterprise- Fresh Start

Generated $5,200,000 in revenue(Up from $3,900,000 in 2010)

Sample events: Arena Stage event for 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 day (600,000 total)

7 DC Public Schools and Washington Jesuit Academy

Special Events• Truck Farm• Nordic Food Day• Waste Study

Social Enterprise- Healthy Corners

28 stores in Wards 5, 7, and 8

Goal of 30 by March

Other initiatives:• Cooking demos in five stores• Recipe cards• Speaking engagements at Advisory

Neighborhood Commissions and Health Council meetings

National Programs- Campus KitchensThree new Campus Kitchens : Kent State University – Kent,

OH Auburn University – Auburn,

AL St. Andrew’s Episcopal High School

– Potomac, MD 

Special Events: MLK Day of Service and Chilli

Cook Off Turkeypalooza “Moving a Generation”

Conference

Community Relationships Disaster relief Farmers market partnerships Afterschool programs

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

America’s 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?

Contributions30%

Contract Food Sales7%

Federal Government Grants and Contracts

1%%Local Government Grants and Contracts

27%

Contributions30%

Other Contracts2%

Retail Foods6%

Special Events4%

Other Income2%

Donated Goodsand Services

21%

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

Chief Financial Officer

CEO

Chief Development Officer

Director, Revenue Generating Programs

Director, Administration and Logistics

Director, of Kitchen Director, CJT and FHDirector, Campus Kitchens Project

Board of Directors

President

Human Resource Manager

IT Coordinator

Receptionist

Transportation Manager

Human Resources

Clerk

Driver

Controller

Finance Coordinator

Accounts Payable Grants Manager

Communications Manager

Development Associate

Associate Development Dir.

Production Chef

Chef, Dining Services (Kelly

Miller)

Lead Culinary

Production/Utility

Prod. Chef, Dining

Services

Cashier (CSR)

Production/Utility

Cat. Sales Event. Coord

Assistant Director, Revenue Generating Programs

Executive Chef, Dining Services

Local Initiatives

and Proc. C

Cat. Sales and Events Manager

DCPS Prog. Man and FS Comm

Liaison

Prep/Utility

Prep/Utility

AM/PM Shift Supervisor

Prep/Utility

Cook

Production./Utility

Volunteer Coordinator

Partnership Program ManagerTransportation

SupervisorOutreach

Support Staff

Culinary Arts Coordinator

Workforce and Grad. Dev.

Life Skills Coordinatr

Outreach Manager

Procurement Manager

Registered Dietitian

Program Manager

Nat’l Program Staff

Affiliate Prog. Staff (Vol)

Program Manager

Nat’l Program Staff

Affiliate Prog. Staff (Vol)

Exec. And Research

Assist.

Executive Assistant

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