Catalyst Kitchens Blog
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.
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.
It goes without saying that financial sustainability is critical to the success of social enterprise job training programs. Since our model is a complex hybrid between private enterprise and public nonprofit funding, it is important to know where one ends and the other begins. What steps can you take to ensure your food service business and job training program are sustainable and thriving?
We were surrounded by “madd love” at the last Catalyst Kitchens Regional Summit. Our first regional convening of this kind in the Northeast, the Summit brought together 15 organizations from 5 states for two days of conversation and connection at UTEC in Lowell, MA.
Catalyst Kitchens Director Renee Martin gives us her insight on the year ahead for our network.