Mock Proposal for a Strategic Non-Profit Business Plan
SOUL FOOD KITCHEN
for Aug 2020-Aug 2021
Approved by Nicole Hanlin, Chief Service Officer, on 8/23/2020
Update Status: on 8/30/2020
TABLE OF CONTENTS
The Executive Summary is the last section of the business plan to be written. This section will be written at the end when you submit the final draft of your proposal. In general, limit it to 2–3 pages. In essence, it is a distillation of the overall business plan into a ‘hard hitting’, concise summary of key performance targets and initiatives. Typically, it would include:
Established in Aug 2020. The Soul Food Kitchen is a 501 (c)(3) non-profit organization whose goal is to feed and educate the spiritual and nutritionally hungry in Warren County, Virginia.Our vision is to ensure that anyone who needs fed, is fed, regardless of their circumstances.We will serve with respect and compassion, three meals a day, opening each meal with a word of prayer.Each volunteer will obtain and maintain the necessary food handling certificate to ensure the safety of our guests as well as the continued viability of Soul Food Kitchen is protected.
The Mission of Soul Food Kitchen is to feed people in need regardless of their circumstances. The Soul Food family strives to provide healthy and nutritious meals for breakfast, lunch and supper to all who come through our doors.When you leave, you will go home with whatever food you need to get through the night until we can be together again. Matthew 25:35 ESV “For I was hungry and you gave me food, I was thirsty and you gave me drink, I was a stranger and you welcomed me.”
Core Organizational Values
INTELLIGENT FAITH… We commit to share the word of Christ to all who sit at our table. (Acts 27:35; Matthew 26:26)
SERVANT LEADERSHIP… We commit to serving responsibly in our local community to any who have need. As Christ has served without judgement, let us too serve with respect and compassion. (Deuteronomy 8:10; Matthew 4:4)
COMPASSIONATE SERVICE… We commit to follow Christ’s example of compassion and benevolence toward those in need through active, altruistic, and responsible engagement, using our knowledge and abilities to promote the physical, mental, and spiritual well-being of the people we encounter and the communities we serve. (1 Peter 4:10)
TRANSFORMATIONAL TEACHING… We commit to equip ourselves and others with the knowledge, skills and abilities to make healthy choices and prepare healthy meals. (Colossians 1:10)
CREATIVE EXCELLENCE… We commit to developing and using our individual talents and resources in service of others all for the glory of Him who put all of humanity before himself. (1 Corinthians 10:31; Colossians 3:17)
PERSONAL INTEGRITY… We commit to faithfully apply the words of Jesus to our daily interactions with others, so they too may desire to come to know Him. (Proverbs 11:3)
RESPECT FOR ALL… We commit to treating all people with dignity and respect, demonstrated through honest and compassionate service. (Romans 12:10)
The goals of Soul Food is the meet the needs of the hungry in our local community through spiritual and nutritional feedings.We will prepare 3 nutritious meals a day, at 6am, 12 noon and 6pm, where anyone who comes can eat a meal, receive prayer, spiritual mentorship and a bag of grocery items to meet their dietary needs until they need to come again.We will also teach nutition classes once a month, that will highlight affordable seasonal options, teach everyone how to read nutrition labels and how to prepare affordable healthy meals, which will help eliminate food waste according to Luiza, Costa & Thompson.
Write 3 or more performance objectives to support each of the strategic goals of the organization. Use the SMART acronym to create clear, concise action-oriented objectives. SMART objectives are Specific, Measurable, Attainable, Relevant, and Time-bound.State each objective as a target that has been achieved, including the Audience involved, Behavior desired, Conditions of evaluation, Degree of success, and End-point projected.
1. To secure a facility large enough to prepare and serve nutritious meals to 50 people per meal by Oct 2020.
2. To secure a pantry/room large enough to hold dry goods and parishable fruits/vegetables that each guest can opt to take with them when they leave, to tide them over until they need to return again.
3. For each volunteer to obtain the necessary food handling certification to ensure the safety and welfare of our non-profit and our guests.
4. To secure $1500 in monthly financial commitments from the local community to ensure Soul Food can serve those in need with their meals each day and the monthly nutrition class by Sept 2020.
The performance objectives below form a performance scorecard for easily tracking the performance improvements generated by this plan. Section Twelve provides the inputs for this performance scorecard. The planning team determines the composition of the performance scorecard.
|Performance Area||Performance Measures||Target||Time Frame|
|PROGRAM OBJ. Financial Performance|
|PROGRAM OBJ. Market & Customer and Performance|
Internal Efficiency and Effectiveness
Short Term Effectiveness
Long Term Efficacy and Effectiveness
Current organisational structures and human resource capabilities will most likely require improvement to meet increasing business demands. Conduct an analysis of the current situation as well as growth projections for the company to identify the key organizational and human resource issues that must be addressed if these growth projections are to be realized. Then develop strategies with key performance measures and targets to address these key issues. Areas to be addressed typically include (for each item, show structures now and for the near future):
Board of Directors-
Nicole Hanlin brings to the organization a servants heart. She has spent the last 20 years cultivating her own niche in the marketing field before switching lanes to the Human Services industry. Nicole is in charge of volunteer recruitment, food supply donations and dining room service with a word of prayer each time and time to minister to the needs of the heart for anyone who comes.
Jane Doe has been a chef for the last 25 years and has a desire to feed the body and soul of anyone who comes.Jane is in charge of menu planning, dietary balance and the once monthly nutrition class.
John Doe has been a jack of all trades his entire life and loves to dedicate himself to fulfilling the needs of others. John is in charge of set-up, clean-up and safety for our guests and staff.
Our future prep cook will bring to the table the ability to be a team player, multitask, and have some sous chef experience. We expect to see the guest numbers increase at different seasons of the year and expect the need for additional help to follow.
The purposes of the Soul Food Kitchen are:
 Luiza, T., Costa, F. M., & Thompson, B. (2020). Impact of consumers’ understanding of date labelling on food waste behaviour. Operational Research, 20(2), 543-560. doi:http://dx.doi.org.ezproxy.liberty.edu/10.1007/s123…
 Sharpe PA, Liese AD, Bell BA, Wilcox S, Hutto BE, Stucker J. Household food security and use of community food sources and food assistance programs among food shoppers in neighborhoods of low income and low food access. Journal of hunger & environmental nutrition. 2017;2018;13:482-496.
 Secondwind Consultants. What Percentage of Revenue Should be Spent on Payroll? Updated May 11, 2019. Accessed Aug 30, 2020.
 Virginia Department of Health. https://www.vdh.virginia.gov/environmental-health/food-safety-in-virginia/ Accessed Aug 30, 2020
Section Three: ORGANIZATIONAL MANAGEMENT
***All employees and volunteers operating in a medical capacity must have current licenses and/ or certificates and must keep these up to date***
Section Four: CORPORATE GOVERNANCE
Organization name – Lewisville Community Health Coalition
The founding objective of the Lewisville Community Health Initiative is to provide programs and activities that promote healthy lifestyles to the residents of the area with the ultimate goal of improving the overall health in the area and thereby reducing obesity rates.
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