|
| Submitted by
Robert Egger on
10/18/2000 |
| 1. Advice. Rely on the advice
of those who are operating a kitchen. As good as any idea is, it
is rare that someone hasn't done it before. NEVER re-invent the
wheel. Look to learn from others. 2. An Advisory Board. Seek the
advice of local chefs, employers, non-profit partners and
funding partners. Get their buy-in early and let them share
ownership 3. Finding a kitchen. Look for an underutilized
facility (school, church, shelter) before deciding to open your
own. Make sure it's convenient for trainees (near a bus/subway
line). 4. A business plan. Look inside Kitchens INC or call any
of the participating kitchens to ask for their plan. 5. Vision.
Do not underestimate the need for a long term exciting vision.
Where is this thing going to go in three, five, ten years. THINK
it through, be excited, get people fired up...the time is NOW.
|
|
| Submitted by
Jane Tally on 10/18/2000 |
| The number one thing you need
is COMMITMENT-- from your organization, board of directors,
funders and the community at large. Secondly, develop a business
plan. Get help from a school of business or corporate supports
if you are unfamiliar with business plans. Not only does the
plan give you directions of where you are going and how you are
going to get there, it helps you budget more accurately. It
becomes an incredibly important tool to gain further support. It
makes them think you know what you are doing! Thirdly, whether
you call it an advisory board or not, identify the areas that
you need support in, where there are weaknesses in what you are
trying to accomplish. Find people or organizations in your
community that can make your plan as complete, BEFORE YOU START,
as possible. Our community partners showed, and continue to
show, true community support to accomplish our worthwhile
program. This of great importance to funders who do not want to
see duplication of effort, better use of their resources. Not to
mention that they do not want to be the only ones who have faith
in you or your program. Fourth, involve your local restaurant
and chefs associations. They can be invaluable resources for
food, funding, site visits, speakers and many other contacts
that can help you become more successful. Fifth is hard! I agree
with Robert that vision is really important and I thought we had
it, but we've already outgrown our new facility because we are
growing so fast and things are happening that we thought would
happen several years down the line. Fifth is developing or using
a successful model (for the population you are serving). It is
necessary to have an assessment tool to ensure you are training
people that will go the community representing your program
well. I admit we're not there yet and are learning and adding
more to our process with each class. |
|
