TRI COUNTY SENIOR NUTRITION PROJECT INCORPORATED

Our goal is to enable Seniors to stay healthy and in their homes longer by providing nutritious meals and safety checks through our Home Delivered Program and Congregate meal sites.

By reducing Program Operating costs and increasing our fundraising efforts, we hope to continue to meet the increasing demand for Senior Meals throughout our three County region. A Central Kitchen will allow us to reduce Staffing costs by eliminating the redundancy of staffing throughout our 9 cooking kitchens.

We currently operate a lean Administration department by leveraging the talents and cross training our current staff. We have been centralizing client referrals and route sheet (95) preparation increasing the efficiency of our Program Operations. The Central Kitchen will yield us a cohesive and highly skilled Kitchen Staff producing uniformly prepared nutritious meals and reducing the Maintenance and Operation of 8 cooking kitchens.

Linda Jay our Director of Operations has 20 Years of Experience with Meals on Wheels, starting as a Center Manager in 1999 and then advancing to her current position in 2008.

Raenelle Weatherly, Director of Finance has 30+ years of Accounting and Management Experience, and has been with Meals on Wheels since 2011.

Kim McClinton moved into her current position as a Caseworker in 2014 from a Center Manager in Gainesville. he has been with Meals on Wheels since 2000.

Michael Barker, Caseworker, IT, Data Entry, and Inventory/Warehouse Manager moved to Admin in 2018 from our Van Alstyne Center where he has served as Center Cook and then Manager since 2012.

Lee Ann Franks, Executive Assistant has been with Meals on Wheels in her current role since September 2013.

Michelle Love is our Data Manager and tracks all meals served and delivered throughout our 3 County Service area.

With this experienced committed team led by J. Greg Pittman as Executive Director, we have the talent to manage this program through its current growth phase and ultimately ensuring the Programs survival through the current Fiscal challenges.

A Central Kitchen model has now been considered since 2011. A feasibility study was completed in April of 2015 and presented to the then Current Board of Directors. At that time, the Board solicited Proposals for Design and Building.

During the interim, in September of 2016 a Software package was purchased to consolidate meal tracking, client tracking and Accounts Receivable Billing.

As of June of 2019, the Board was presented with detailed costs for a Remodel of existing Warehouse space into a Central Kitchen and a Capital Fund Drive was authorized.

In June of 2019, a Capital Campaign is in the process of being launched. Grant applications are being prepared for submittal to Grantors who provide "Brick and Mortar" funding; with the goal of a Construction contract being awarded in August of 2019. Construction is estimated to take 6 months to complete.

Having raised over $2 million through our Capital Campaign, we have begun construction on our central kitchen which is scheduled for completion in late 2023.