There have been some changes in relation to the kitchen and staff. The Kitchen Committee has been renamed the Food Services Committee and is chaired by Susan Grenville. The committee’s mandate is to ensure the smooth functioning of the kitchen and its services as well as food, staff and volunteer safety and security of the good, staff and volunteers. Our chef Emily is now the Food Services Manager and is a member of this committee. The committee makes recommendations to the board on matters relating to all aspects of food services.
The Affordable Lunch donation program has been very successful, allowing us to keep meal and frozen entrée prices constrained. However, our prices and the high quality of meals, make our dining room meals and frozen entrées more popular than ever. Because of this, we had to set a limit on the number of frozen entrées per purchase by a member.
Because our prices are member subsidised by donations, we charge a $3 surcharge on hot entrée lunch items for guests of members. This is charged at the lunch counter, at which point lunch counter volunteers are often unsure who is a guest. This is not working well so this process had to be changed.
Starting Monday, March 4th these are the two major changes to our Food Services:
- Members will be limited to 15 frozen items per purchase with a limit of 5 of any one type of frozen item.
- Guests of members will be charged a $3 surcharge each at the greeter’s desk at the time of check-in for lunch. At the lunch counter, they will then pay the same prices as members for all items.
