Friday Night Supper Program Inc

Transcription

1 Friday Night Supper Program Inc General Information 351 Boylston Street c/o Arlington Street Church Boston, MA 116 (617) Website FRIDAYNIGHTSUPPER.ORG Organization Contact Rachel Caldwell Year of Incorporation

2 Statements & Search Criteria Mission Statement The Mission of the Friday Night Supper Program is to serve a hot nutritious meal in a safe and dignified environment every Friday to anyone who wants one. Background Statement The Friday Night Supper Program (FNSP) was co-founded in 1984 by Arlington Street Church, a Unitarian Universalist congregation, and Dignity Boston, a congregation of gay, lesbian, bisexual, and transgendered Catholics. Arlington Street Church donates space and utilities for the program and Dignity Boston continues to show their support by providing volunteers. The FNSP has been an independent 51(c)(3) nonprofit corporation since The Friday Night Supper Program is a longtime member of the network of organizations that make up our community s continuum of emergency food services for people who are homeless and extremely low income. The FNSP benefits from strong, long-term relationships with other hungerrelief organizations, including The Greater Boston Food Bank and Project Bread. Since 1984, our dedicated team of volunteers has served over 78 meals a year to disadvantaged people every Friday evening. We at the FNSP are proud to say that we have never missed one single Friday, serving on holidays and through snow, storms, and power outages since As one of our longtime volunteers proudly stated to a new recruit, nobody has to go hungry in Boston. Each guest is served a nutritious three course meal consisting of soup, dinner and dessert at their table by our courteous volunteer servers. The consistency of service and thoughtful attention to detail, along with the overall nutritional value of our meals, served in a warm and welcoming atmosphere, provides a sense of security, abundance, and choice to members of our community who have limited access to very basic essentials. In addition, our Guest Clothing Closet provides clothing, shoes, toiletries and other essential items to our guests following the meal service twice per month. Impact Statement Our overarching goal at the Friday Night Supper Program is to make our Friday night dinner service the best that it can be in terms of nutritional value and social support for our guests and also a meaningful and rewarding experience for our volunteers. FNSP is a longtime member of the network of organizations that work to reduce hunger and homelessness in our community, and we will continue to work on solidifying local provider relationships for mutual benefit. The Friday Night Supper Program will continue to work on implementing the following long term goals: Operating a fiscally sound and sustainable food program for disadvantaged people in the Boston Metro area; Delivering a nutritious, delicious, and safe dinner to our guests each and every Friday of the year; Prioritizing basic guest needs such as warm socks and healthy food; Continuing the green dinner service at FNSP to reduce waste and environmental impact; Expanding communications among all constituencies through external and internal newsletters and public presentations and information sessions; Increasing community outreach, visibility and advocacy around issues related to homelessness and hunger.

3 Needs Statement Our ongoing need is to raise sufficient funds to sustain our weekly dinner service program. Funds are used for general operating expenses and our Healthy Foods and Back to Basics initiatives. General operating expenses include the purchase of food, kitchen and serving supplies, and basic clothing and toiletry necessities. At the Friday Night Supper Program, food costs have been steadily increasing for the past four years. Previously most of the 15 meals we served each week were made from what was available for free or at significantly reduced prices from the Greater Boston Food Bank. While we have seen some improvement at our local Food Bank over the past year, it does not always have sufficient quantity of fresh fruit, vegetables and meats to meet our guests needs, forcing us to make our purchases at retail prices. It now costs the FNSP approximately $1,538 to feed all of our guests for one night. Our Guest Clothing Closet provides clothing, shoes, toiletries and other essential items to our guests following the meal service twice per month. In winter and summer the demand for such items is consistently great and turn over is high. In addition, most of our guests are male and many require large sizes in both clothing and shoes. For these reasons it has been a struggle for the FNSP to keep our clothing closet stocked throughout the year. While we are constantly seeking clothing donations, we frequently have to purchase underwear, socks and shoes. CEO/Executive Director Statement At FNSP, we frequently survey our guests to determine how we can improve our weekly meal service. Guest survey responses consistently report continued satisfaction with the quality of our meals and appreciation for the sense of community our guests find at the FNSP. Our most recent survey indicated that 45% of our guests have been coming to the FNSP for one to ten years and 1% have been eating at our program for more than ten years. Our guests report that they come to the FNSP for the following reasons: a warm, welcoming, friendly and positive environment; hot and nutritious food; great soup; availability of clothing; monthly menus and to go meals; commitment and generosity of volunteers; respectful and attentive staff; a safe place to meet friends and socialize. Service Categories Emergency Assistance (Food, Clothing, Cash) Soup Kitchens Geographic Areas Served The FNSP serves the Back Bay and surrounding neighborhoods of Boston and is easy to reach for residents of the South End, Roxbury, downtown Boston, South Boston, Cambridge, Somerville and nearby areas. However, most of our guests walk to our dinner service from within a few blocks of our location. Please review online profile for full list of selected areas served. 3

4 Programs Healthy Foods & Back to Basics Initiatives Description Healthy Foods: The goal of this initiative is to increase the overall nutritional value of meals served and to make fresh vegetables and fruits available for guests. The high cost of fresh foods is a continuous challenge we face in our efforts. However, by shifting monetary resources toward this effort while developing partnerships with local bakeries and community farms to obtain fresh foods, the FNSP has been able to serve at least one fresh produce item at every meal. Back to Basics: This initiative is based on the recognition that our guests have very basic needs that are not being met. This lesson is clear to us every Friday in the long lines at the clothing closet where the most popular requested items are socks, underwear and shoes. And in the frequent requests for second servings on milk and cookies, we are constantly reminded that a glass of milk, a cookie and a warm, dry pair of socks, are the basic comforts of home that many of our guests do not experience. Budget 18 Category Population Served Food, Agriculture & Nutrition, General/Other Food Distribution Adults, Homeless, Poor,Economically Disadvantaged,Indigent Program Short Term Success In FY 1_11 the FNSP served 6914 guests and prepared 8976 meals. Program Long term Success The above initiatives are part of the Friday Night Supper Program's mission which is to serve a hot nutritious meal in a safe and dignified environment to anyone who wants one. And to provide clothing and other essential items to our guests. The long term goals of these initiatives are to improve the quality of the services we provide and to broaden our community support. Program Success Monitored By Projects and activities at the Friday Night Supper Program are closely monitored and evaluated by the Board of Directors and Board committees that meet each month. In most cases, the qualitative measures of our services are derived from the regular feedback of our guests. Guests at the FNSP are provided many opportunities to communicate their needs and opinions, both in relaxed conversations every week and in written annual survey responses. Additional measures of service delivery at the FNSP, such as demographic information, quantity and nutritional make up of foods served, number of guests served etc. are collected and reported every month to the Greater Boston Food Bank, Project Bread and other government based funding organizations. 4

5 Examples of Program Success Reasons why our guests come to the FNSP every Friday (from our May 11 survey): This is the only meal I have on a Friday and it is the only place I can get clothes. "We always leave well nourished and satisfied. " They have "wonderful food assortments." "It is a really decent place to eat." "It is a Friday night and [I have] no paycheck and I really need a dinner and [FNSP] always has a good meal with dessert." "They treat everyone with dignity and respect." "It gives homeless men and women a place to come and eat and feel good about themselves." "The servers treat you like a person and not a number." "I love going to FNSP, the food is delicious, the staff is wonderful and the only other meal for my wife and I is approx. 6 miles away." Program Comments CEO Comments Overall goals of the Friday Night Supper Program. Every Friday at the FNSP we are committed to: * Serving as much fresh food as possible with an emphasis on nutritional value to approximately 15 guests. * Providing basic needs such as clothing and toiletries for our guests. * Offering a sense of security, abundance, and choice to those who have limited or no access to these very basic essentials. These are our weekly challenges. When we consistently meet the above goals we consider our program a success. 5

6 Management CEO/Executive Director Executive Director Ms. Rachel Caldwell Term Start Sept 16 Former CEOs Name Term Valentina Cordero Amber Pittenger 1-14 Senior Staff Cameron Gray McDonald Title Kitchen Manager Experience/Biography Staff Information Full Time Staff Part Time Staff Volunteers Contractors Retention Rate 1% Staff Demographics - Ethnicity African American/Black Asian American/Pacific Islander Caucasian Hispanic/Latino Native American/American Indian Other Staff Demographics - Gender Male Female Unspecified 1 1 6

7 Formal Evaluations CEO Formal Evaluation CEO/Executive Formal Evaluation Frequency Senior Management Formal Evaluation Senior Management Formal Evaluation Frequency nmanagement Formal Evaluation n Management Formal Evaluation Frequency Annually Annually N/A Plans & Policies Organization has a Fundraising Plan? Organization has a Strategic Plan? Does your organization have a Business Continuity of Operations Plan? Management Succession Plan? Organization Policy and Procedures ndiscrimination Policy Whistleblower Policy Document Destruction Policy Directors and Officers Insurance Policy Is your organization licensed by the Government? Registration Permit? Under Development Under Development Under Development Under Development Exempt Exempt Comments CEO Comments As Director of the FNSP I have gained the following insights to running an effective non- profit and program: It requires passion and consistent hard work, a motivation to help others, and a flexible hands-on management style. Constant communication between the staff, board, volunteers, the guests we serve and our supporters is important for preserving key relationships. Our program must continuously take a fresh look at our mission, our operations, and the environment we work in so that we can meet current challenges, and identify and seize future opportunities. Continuity in fundraising, development and community awareness is essential to ensure successful delivery of program services. 7

8 Board & Governance Board Chair Board Chair Ms. Claire Brown Company Affiliation USDA Term Aug 17 to Sept 19 Board Members Name Affiliation Status Louis Atallah Philips Research Voting Julie Battisti Bay Cove Human Services Voting Claire Brown USDA Jean Mayor Human Nutrition Research Center on Aging, Tufts University. Voting Jill Corbett Lantheus Medical Imaging Voting Regina Corrao Regina Corrao Consulting Voting Sara Dale Clinical Social Worker Voting Dvora Gautieri Virgin Pulse Voting Kate Russell UMass Medical School Voting Colln Thompson Deloitte Voting Board Demographics - Ethnicity African American/Black Asian American/Pacific Islander Caucasian 9 Hispanic/Latino Native American/American Indian Other Board Demographics - Gender Male Female Unspecified 7 Board Information Board Term Lengths Board Term Limits Number of Full Board Meetings Annually 11 8

9 Board Meeting Attendance % Written Board Selection Criteria? Written Conflict of Interest Policy? Percentage Making Monetary Contributions Percentage Making In-Kind Contributions Constituency Includes Client Representation 9% 1% 1% Standing Committees Board Development / Board Orientation Communications / Promotion / Publicity / Public Relations Operations Finance Comments CEO Comments In June 1 FNSP was the proud recipient of the 1 nprofit Excellence in Board Leadership Award. In March 1 one of our board members was awarded the Eli J. Segal Entrepreneurship Award. 9

10 Financials Fiscal Year Fiscal Year Start Sept 1, 17 Fiscal Year End Aug 31, 18 Projected Revenue $91,5. Projected Expenses $91,5. Endowment? Spending Policy Income Only Credit Line? Reserve Fund? Months Reserve Fund Covers 17 Detailed Financials Revenue and Expenses Fiscal Year Total Revenue $93,58 $97,8 $96,14 Total Expenses $91,884 $15,5 $88,917 Revenue Sources Fiscal Year Foundation and Corporation Contributions Government Contributions $ $ $ Federal State Local Unspecified Individual Contributions $71,33 $91,35 $8,478 Indirect Public Support Earned Revenue Investment Income, Net of Losses $5,89 $5,755 $13,646 Membership Dues Special Events $16, Revenue In-Kind Other

11 Expense Allocation Fiscal Year Program Expense $8,894 $89,45 $8,875 Administration Expense $8,99 $15,6 $5,87 Fundraising Expense $15 Payments to Affiliates Total Revenue/Total Expenses Program Expense/Total Expenses 9% 85% 93% Fundraising Expense/Contributed Revenue % % % Assets and Liabilities Fiscal Year Total Assets $316,31 $314,657 $3,6 Current Assets $15,366 $139,41 $138,68 Long-Term Liabilities $ $ $ Current Liabilities $ $ $ Total Net Assets $316,31 $314,657 $3,6 Short Term Solvency Fiscal Year Current Ratio: Current Assets/Current Liabilities Long Term Solvency Fiscal Year Long-Term Liabilities/Total Assets % % % Top Funding Sources Fiscal Year Top Funding Source & Dollar Amount Second Highest Funding Source & Dollar Amount Third Highest Funding Source & Dollar Amount Capital Campaign Currently in a Capital Campaign? Comments Foundation Staff Comments Financial summary data in the charts and graphs above is per the organization's IRS Form 99s. Contributions from Foundations and Corporations are listed under Individuals when the breakout was not available. Created Copyright 18 The Boston Foundation 11