ihbar
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Assiduity
Posts: 75
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Census
Oct 16, 2011 23:52:49 GMT -5
Post by ihbar on Oct 16, 2011 23:52:49 GMT -5
From a managerial point of view, it would be extremely helpful to have a running count of how many people are being fed, how much food is being made, how much time is being spent on it, how much compost is being created, and how much money we are spending to make it all happen. If anyone has experience as a restaurant manager, this may be your time to shine!!
Maybe this is cross-referencing with the "Finance" WG, but I think it's a good idea, planning-wise, as it will allow us to set short and long-term goals.
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rachael
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Humane Resources
Posts: 38
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Census
Oct 18, 2011 9:19:25 GMT -5
Post by rachael on Oct 18, 2011 9:19:25 GMT -5
I agree that if a mass is to be fed, a reasonable effort should be made to keep track of how many ppl are being fed and when. It could definitely help with future planning to see trends. For example, rainy days will draw less people, etc.. We all hope this occupation brings a large turnout and endures as long as necessary. If we get what we wish for being on top of numbers can only be a benefit. Logistically, we will have to talk to share ideas.
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Arie
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Humane Resources
Posts: 37
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Census
Oct 18, 2011 17:34:46 GMT -5
Post by Arie on Oct 18, 2011 17:34:46 GMT -5
If we were doing something cold, like sandwiches, this would probably be pretty easy to keep track of, by putting X sandwiches out at a time, and making a tick mark when we refill it. Probably pretty easy with piece fruit too.
Where it would get a lil funky is when it comes to things we serve. Only idea I have is to weigh out what we'd consider a serving (a bowl of soup, for example). We could then add it back to the cooking bowl, and weigh it totally (less cooking bowl). We could divide the weight by how much one serving is, to get a rough estimate of how many that should feed.
That sounds really complicated, but I swear, it's much easier to explain than read LOL.
Cooking bowl of soup = 15 lbs serving size = .5 lbs Estimated servings per cooking bowl = 30
(I have no idea how much a serving really weighs, or what a cooking bowl weighs, I'm just not good at math and those numbers were easy.)
Outside of that - I can't think of how we'd keep track besides having each person click in on one of those tally counter clicker things....
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