Free Advice – Disgruntled Cooks
Part of it is that i am on some intentional community Facebook groups which have distinctly different politics generally than i do. One of these groups is the Intentional Communities Discussion Group, a group which has more interested spirituality than i am, there are some rugged individualists, some folks into gun rights. And they have questions. This was one of them:
Can you weigh in on this…?
The situation: Our community is roughly 40 adults. We are a non-profit, focusing on sustainable education. We offer lunch and dinner Mon-Fri with community members getting ‘credits’ for their cook and clean shifts (credits go toward their rent/fees). The schedule, ordering, organization and admin of the kitchen is managed by the kitchen coordinator.
The problems: We are having some difficulties running our kitchen effectively. We’re losing money (as we have to buy all organic ingredients). Cooks are uninspired to cook with variety (often cooking beans, rice and baked vegetables, over and over). People aren’t buying into our meal plans (perceptions of being too expensive, not meeting variety or dietary needs, etc).
The question: How do you run your kitchen? How do you keep costs down? Any tips on where to source cheaper organic ingredients? How do you keep cooks engaged in preparing *good* meals? How do you get community feedback on the communal dining experience?
*THANK YOU* for any input you can give us!!!