Catalyst Kitchens Blog

We’re All in This Together
Supporting Your Community & Catalyst Kitchens Member Relief Efforts  

Our realities have changed seemingly overnight. CK members are on the front lines of relief efforts for those directly affected by this crisis, including low-income and food insecure populations. Here are some ways you can lend your support. 

Champions for Youth: Shining A Light on Catalyst Kitchens Youth Programming

BY | POSTED ON
April 4, 2019

There are 4.9 million young people in America between 16-24 years old who are out of school or not working. That’s 1 in 7 young people that are disconnected from our economy. At the same time, we know that early employment experiences give youth exposure to the workplace and can set young people on a path towards a living wage career.

Finding the True Cost of Training

BY | POSTED ON
April 1, 2019

Social enterprises' financial structures are not very clear cut: it is important to know where the business ends and the training program begins to inform your strategy and your funders. Find the true cost of the training program to identify opportunities for fundraising and business growth.

Four Partnerships That Will Determine Your Program's Success

BY | POSTED ON
March 26, 2019

Invest in your community and watch your program thrive; neglect your community’s needs and watch your program struggle. Invest time and resources in these four major partnerships for your program's growth and longevity.

Find the Profit in Nonprofit Social Enterprise

BY | POSTED ON
March 18, 2019

Foodservice has razor thin margins; add a training program and those margins become even thinner. We talk about the importance of understanding true costs and allocating training expenses to accurately calculate profits.

Beyond the Kitchen: Coaching & Evaluation Skills for Front Line Staff

BY | POSTED ON
March 14, 2019

Culinary training positions within our training model are not for the faint of heart. On the surface it is a straightforward role: your goal is to prepare culinary students for the kitchen - how to hold a knife, work on a line, and filet a fish. However, this role takes on an entirely new face when your student population is learning how to thrive in a workplace and push past their personal barriers during the program.

Pages