My Nonprofit Reviews

Some attention needs to be focused on the situation with meals at this facility. In particular, menu planning and logistics are NOT coordinated in any useful sense -- menus are not being based on supplies on hand OR on meeting budget constraints. Meals have been served late, with major elements missing (no butter for bread or for making gravy, for example). Cucumber salad for 100 people involved the purchase of FOUR cucumbers; bananas purchased Friday for a fruit salad on Monday were left out all weekend in the heat, and were PAST ripe on Monday...

The person planning the menus is overloaded with other responsibilities, all of which are suffering, yet insists on micro-managing the entire process. From their Facebook page I understand that a long-term cook has just recently retired -- I have to wonder to what extent this ongoing issue was involved in that retirement.

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