Food Rescue (Yellowknife) Business Plan
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Food Rescue (Yellowknife) Business Plan Prepared by: Leanne Tait and Todd Sasaki Submitted: March 20, 2013 Contents Executive Summary .....................................................................................................................1 Context for business plan ........................................................................................................1 Operational plan summary ......................................................................................................2 Kitchen management ..............................................................................................................2 Other volunteers .....................................................................................................................3 Business management.............................................................................................................3 Governance (board management) ...........................................................................................4 Public relations and communication ........................................................................................4 Donor relations .......................................................................................................................4 Financial/budget .....................................................................................................................5 About Food Rescue .....................................................................................................................6 Organizational history and status ............................................................................................6 Facility and equipment ............................................................................................................6 Operations ............................................................................................................................10 Staffing ..................................................................................................................................12 Business management...........................................................................................................15 Governance ...........................................................................................................................15 Food Rescue’s Role in the Community.......................................................................................17 Service provided ....................................................................................................................17 Suppliers and recipients ........................................................................................................18 Current Need and Trends ..........................................................................................................19 The need ...............................................................................................................................19 Strategic Plan ............................................................................................................................23 Critical Issues and Limiting Factors ............................................................................................25 Critical success factors ...........................................................................................................26 Barriers .................................................................................................................................26 Operations Plan ........................................................................................................................27 Facility ...................................................................................................................................27 Pickups and deliveries ...........................................................................................................28 Kitchen management ............................................................................................................29 Other volunteers ...................................................................................................................30 Business management...........................................................................................................31 Governance (board management) .........................................................................................32 Public relations and communication ......................................................................................33 Donor relations .....................................................................................................................34 Financial/budget ...................................................................................................................35 Other considerations .............................................................................................................37 Consolidated operations plan ....................................................................................................38 Action plan ............................................................................................................................40 Appendices ...............................................................................................................................44 2011/2012 donations in kind .................................................................................................45 Recipient organizations .........................................................................................................46 Job descriptions ....................................................................................................................47 Food Rescue Space Requirement ..........................................................................................51 Sources of funding.................................................................................................................52 Executive Summary Food Rescue (Yellowknife) began operations in June 2008 and became registered as a NWT Society in July 2009. The Canadian Revenue Agency granted Food Rescue charitable status in May 2010. Food Rescue represents far and away the single largest source of food for the hungry in Yellowknife. Since 2009, Food Rescue has recovered 418,000 kg of food, and has “refreshed” and returned approximately 95% of that (404,000 kg) to agencies feeding those in need in Yellowknife. Without Food Rescue, most, if not all, of these food products would have gone directly to the Yellowknife landfill. In this way, Food Rescue achieves its mission of being a bridge between the sources of excess usable food and those in Yellowknife who are in need. Context for business plan In the summer of 2013, the founders and champions of Food Rescue, Laurin and Ruby Trudel, will leave Yellowknife, and will no longer be active in Food Rescue. This business plan anticipates and acknowledges the changes that will accompany this attrition, and outlines plans to address these changes and continue to grow the strength and sustainability of Food Rescue. Food Rescue operates from an insulated tent structure situated on land currently donated by a local business. This facility is currently over capacity during peak periods, and will not enable Food Rescue to accommodate any increase in donations. Likewise, workload on current volunteers and paid staff are nearing, at, or over capacity. This business plan takes a holistic look at Food Rescue’s operations, offers projections for the future, and identifies what will be needed in order to sustain Food Rescue’s current level of operation, and for continued growth (of donations). This business plan is written for the benefit of current, future, and potential board members to support their governance and operation of Food Rescue. It is also intended to provide an overview of the need for Food Rescue, quantify the benefit it provides to our community, and provide potential funders and supporters with information on which to choose to support Food Rescue’s operations. Page 1 Operational plan summary Facility Currently, Food Rescue is situated on the property of Central Mechanical Services located at 345 Old Airport Road in Yellowknife. The facility was erected as a temporary structure until such time as Food Rescue could secure a permanent facility. The current structure is permitted for occupancy until the end of August, 2014, although further occupancy permit extensions may be possible. 1 year plan: Continue operations in existing facility with existing resources. 3 year plan: Secure permanent facility consistent with the scope and recommendations in the “Options for a Permanent Location and Tenancy Arrangements” study and report produced in January 2012. Pickups and deliveries Food Rescue has a cargo van used for pickups and deliveries. At present levels, and with the current operational model, Food Rescue’s ability to complete pickups and deliveries is at or very near capacity. While the vehicle itself has additional capacity (an additional shift), additional staffing or volunteers, as well as additional business management and co-ordination with partners would be required to expand capacity. Without expanded capacity for pickups and deliveries, or a change in operational model that requires no additional pickups or deliveries, Food Rescue will be unable to continue at its current and anticipated future rate