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Huge Budget Cuts Just passed in PA

post #1 of 4
7/18/12 at 6:36pm
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I Run a non-profit agency kitchen which provides culinary training to to individuals with needs and drug issues. Well the state of pa just passed the new budget which resulted in my kitchen losing $400,000 in funding. Needless to say we had to eliminate the training part of the cafe, and begin operations as an profit cafe.  Total menu change, now I have only a staff of 2 full time cooks and 1 part time prep/ utility and a cashier.  Has anyone gone through any huge changes like this?  We provide breakfast and lunch service cafe style. Any suggestions on websites for menu designs for such a small staff?

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post #2 of 4
7/18/12 at 7:28pm

Wow.  That's really rough, but obviously you have to roll with it.

The 2 full-time cooks have been there throughout?  And then you had a bunch of "bodies"?

 

With the 2 right full-timers and a solid prep/dishwasher, you may find yourself able to actually do more with less.  Your 2 cooks will need to understand mise en place so they're not killing themselves every day and always being behind their work.

You'll need efficiency and organization, and possibly a streamlining of the menu.  That's not to say you can't streamline it and add on to it, too.

A new revenue stream could be dinner takeout, picked up towards the end of the workday.

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post #3 of 4
7/20/12 at 4:51pm

Look up on Youtube the Gordon Ramsay Behind Bars series. His goal was the same as yours in a way, but realizing it could turn into something bigger, he wanted to make a business out of it. Maybe by watching this, it can give you some new ideas. 

 

Also, maybe give SAME Cafe in Denver a call or email. They only charge patrons what they can afford to eat, and some people will actually donate a lot of money to them to help them keep feeding the hungry and giving opportunities to others. 

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post #4 of 4
7/21/12 at 4:34am

Do you have a board of directors?  Now is the time to do some fundraising.

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