SHEBOYGAN COUNTY FOOD BANK INC

Sheboygan County Food Bank has developed the following strategic goals for the 2021 year:

1. Continue to prepare and effectively respond to the COVID-19 crisis in the community.
2. Reduce hunger by educating and encouraging the clients of to move from emergency food dependence to independence.
3. Increase the coordination and collaboration amongst anti-hunger efforts leading to an efficient use of resources and less-duplicated efforts – including a comprehensive assessment of the network food pantries.
4. Increase organization capabilities and develop the marketing, brand (including its reach and scope), administration and technology resources necessary to support the mission.
5. Identify and secure revenues that will help fund the strategic planning goals and meet expected operational expenses.

Based on the organization’s goals, the following is the targeted approach to address these goals for 2021:

1. Provide enough COVID-19 personal protective equipment for staff, volunteers and partner food pantries and conduct quarterly safety check-ins with the Board of Directors.
2. Prepare different scenarios of needed amounts of funds and food to make sure there are enough to serve Sheboygan County.
3. Implement a client intake system and eligibility requirements with the food pantry network and establish a food pantry located at SCFB’s warehouse, led and managed by SCFB staff.
4. Onboard a new position, Director of Finance and Operations, to transition all accounting work onsite.
5. Implement a new donor software to better manage donors and donation information.
6. Establish a development committee to support fundraising efforts.

Sheboygan County Food Bank (SCFB) has dedicated staff with multiple skills and capabilities to achieve the goals for the year. The staff works alongside volunteers and Board members through committees set up by the Board of Directors to address the priorities set by SCFB. Priorities and goals are analyzed every two months by staff to give a report to the Executive Director and Board members as to the progress on the priorities that relate to each staff member.

Sheboygan County Food Bank monitors progress based on four quarters throughout the calendar year. Progress is specifically monitored based on the beginning and end dates of the quarter in question. The following are the current updates based on each priority.

1. Monitoring is being done to follow appropriate COVID-19 safety protocols.
2. Cash flow is being monitored and compared to demand for food. Based on the current state, food inventory is high and demand is low.
3. SCFB is working with the United Way of Sheboygan County to establish a referral program and committee to connect clients with applicable community resources, as needed. SCFB and the United Way will determine which organization(s) should be involved.
4. All City of Sheboygan food pantries that SCFB partners with have established the new intake process and distribution system. Clients’ demographic information is being gathered and many clients are using the new process and system when receiving food at a pantry.
5. The SCFB-led-and-managed food pantry is planning to open when the need for emergency food in Sheboygan County is higher. The collective number of individuals and families served at SCFB’s partner food pantries will continue to be monitored each month. SCFB is prepared to open this new food pantry at the warehouse as soon as the need is there.
6. The Director of Finance and Operations position is fully in place and all accounting data has been transferred away from the outsourced accounting firm.
7. Neon CRM software has been put in place and being used.