COVID-19 Update at Cathedral Kitchen
March 27, 2020
Dear Friends of Cathedral Kitchen,
I am writing with another update regarding how the COVID-19 crisis is impacting the Kitchen and how we are adapting in ways that balance the critical needs of the families and individuals we serve with the obligation of social distancing.
Since I updated you last week, a lot has happened.
First, after much deliberation, we made the difficult decision that in order to minimize the chance of spreading the virus, it would be best for us to completely close the dining room to meal guests and only give out meals from the front doors of the building. We started this Monday, and unfortunately it includes closing the restrooms.
To compensate for not providing access to our sinks and water fountain, we started to include two hand wipes and one bottled water with each meal. We also learned that the City of Camden has placed portable sinks and bathrooms in several locations throughout Camden. We have asked that they do the same in front of Cathedral Kitchen and were told that this should happen soon.
Second, we have increased education about the virus to our meal guests. As of last Saturday, we started including a small card with each meal describing, in English and Spanish, how guests can prevent the spread of the virus. We will be installing a kiosk sign in front of the building tomorrow, which will display similar information, as well as who to call for help if guests think they have symptoms of the virus.
Third, we started a new staffing pattern yesterday where half the staff works in three day shifts that alternate with the other half of the staff. This will increase social distancing and help ensure operations are continuous.
Because of this new staffing structure and not having volunteers, we have had to hire four new staff members and redeploy the three CK Café staff members (we closed the Café two weeks ago) to other roles.
I am proud to say that the Kitchen has not had to lay anyone off, but instead is utilizing staff for different roles or to work on special projects. For example, although the Culinary and Baking Arts Training Program is suspended, several of the staff are researching best practices and other programs around the country so that we can improve our program once it resumes.
Lastly, all of these changes, and the virus in general, have resulted in a negative impact on the Kitchen’s budget. The to-go containers, hand wipes, and bottled water add $2,534 per month in extra costs. And the suspension of the CK Café and catering decreases our net income by $12,583 per month. We expect even more of an impact on our budget the longer the pandemic continues.
Because of this, financial donations, no matter how
big or small, are the greatest need right now. Because we purchase in bulk, we can stretch the dollar and order what is needed most. Please go to our website to donate online
HERE
.
We do appreciate in-kind donations, especially sandwiches: non-pork meat and cheese is the priority. Peanut butter and jelly is second. Once it gets warmer out, we will not take the meat and cheese anymore, just the PB&J.
If you are dropping off sandwiches, please contact Alex Wills at
[email protected]
beforehand to make arrangements. All donations should be dropped off on the loading dock in the back of 1514 Federal Street, every day between 9 AM and 2 PM. If the front gate on Federal St. is closed, go to the back gate from Carmen Street.
**Please do not enter the building**
**If no one is present, please call 856-964-6771 and let whomever answers know that there is a donation on the dock.
**Please maintain six feet between you and any staff on the loading dock.
We will remain in communication and let you know how the pandemic continues to impact the Kitchen’s operations and the community.
We would like to thank everyone that has shared our updates, whether via social media, email, word of mouth, or otherwise. It is a big help to us during these times. Thank you for all of your support of Cathedral Kitchen and those we serve.
Please stay well,
Carrie Kitchen-Santiago
Executive Director
