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Econautics believes that the most critical issues of today are all interconnected. For example, you can't achieve health equity if patients don't have access to clean air to breathe, water to drink, and healthful foods to eat. That's why we are actively seeking out and #learning from other #nonprofits in the City of Fort Worth throughout our #reorganization this year. We are #listening to established nonprofits about their challenges, successes and opportunities. We are working to create new #partnerships and to incorporate this #feedback as we design our programs. #Together, we can create #transformationalchange. This week, we want to say thank you to Taste Project Founder Jeff Williams for his time! If you haven't heard of this awesome organization, Taste Project is a nonprofit with a mission to: "feed, educate, and serve our community so they may “…taste and see the Lord is good.” Psalm 34:8. ...Our first project, a non-profit restaurant, focuses on healthy, quality meals made from fresh ingredients. Our menu has no prices. This is a give and take concept. We ask guests to do one of the following: 1) pay what you can afford, 2) pay what you would typically pay, or 3) pay what you would typically pay, plus a little extra." Learn more on their website https://lnkd.in/gX-3HWxa or check them out at: Taste Community Restaurant 1200 South Main Street Fort Worth, Texas 76104 P.S. - Do you know of an awesome local nonprofit that we should check out? E-mail us at [email protected]!

🎉🎊✨🧨 SCORE SUCCESS STORY 🎉🎊✨🧨 SCORE Serves Up Support for Veteran Culinary Nonprofit. Let's Chow, Jordan Foley, Founder; CEO; & Head Chef. CLCIK TO LEARN MORE https://bit.ly/3GZYSYh #scoresuccessstory

Matt Jozwiak, a former chef, founded Rethink Food in 2017 to bridge the gap between excess food and communities in need. The nonprofit has since donated over 24 million meals and rescued more than 2.4 million pounds of food. Rethink Food's model, which supports local restaurants, has been shown by our study to create 50% more jobs and deliver more funding to minority- and women-owned businesses. In this article, we take a look at how this innovative approach has helped secure $65 million in contracts for small business owners. https://mck.co/4bWt6Jk #Nonprofit #smallbusiness

Nearly 150 Dallas-Fort Worth businesses will participate in DFW Restaurant Week in 2024. Reservations are open now, as of July 8, 2024. Between Aug. 1 and Sept. 1, 2024, businesses participating in DFW Restaurant Week sell a two-course lunch or brunch for $29 and a three-course dinner for $49 or $59 per person. At some, this price is lower than the typical cost-per-seat for dinner. At all seatings, DFW Restaurant Week donates about 20% of the meal to the North Texas Food Bank or Lena Pope, two Dallas-Fort Worth-based nonprofits. This event has raised about $11.7 million for both nonprofits in its nearly 30 years, according to a news release. By Sarah Blaskovich #DFWRestaurantWeek #DFWFoodie

DAY 7 🎁✨ We are about midway through our 12 Days of Giving! Thanks for following along so far. Our founder, Don Schoendorfer, loves to cook. Here is one of his favorite holiday recipes that we wanted to share with you! Angel Hair Pasta with Whipped Cream and Porcini (from The Frugal Gourmet Celebrates Christmas) Ingredients 🍽️ 1-ounce dried porcini mushrooms 5 TBS olive oil ½ cup chopped shallots 1 lb. chopped fresh mushrooms 1 cup whipping cream 1 lb. angel hair pasta ½ cup grated Parmesan Salt and pepper to your taste Directions 🍲 1. Add the porcini to a bowl of hot water. Soak for an hour, then drain. 2. Save the mushroom water. 3. Add the oil and the shallots to a pan and sauté softly. 4. Add the mushrooms to this pan and sauté until tender. 5. Slice the porcini into ¼” strips. Add to the pan with the mushroom and add the mushroom water. 6. Simmer over low heat until most of the liquid is gone. 7. Heat a large pot of water to a boil— enough water to cook the pasta. 8. While the pasta is cooking, whip the cream to when It has peaks like the Alps. Then refrigerate the whipped cream. 9. When the pasta is done, drain it, place it in an adequate bowl, and add all the other ingredients except the whipped cream. 10. Gently fold in the whipped cream or drop a dollop on individual servings of pasta. Let us know in the comments if you'll be making this special treat this holiday season! #FreeWheelchairMission #12DaysofGiving #12Days #GiftofMobility #nonprofit #charity #giving #Christmas #holidays #wheelchairs

1. Develop a unique and memorable concept for your restaurant. This could involve a creative theme, innovative menu offerings, or a special dining experience that sets you apart from competitors. 2. Emphasize high-quality ingredients, expert culinary techniques, and consistent food preparation to create dishes that customers love and remember. 3. Provide exceptional customer service that goes above and beyond expectations. Train your staff to be friendly, knowledgeable, and attentive to customer needs. 4. Design an inviting and visually appealing ambiance that complements your concept and makes customers feel comfortable and excited to dine at your restaurant. 5. Get involved in the local community by hosting events, supporting charitable causes, or participating in local festivals and markets. This helps build goodwill and establishes your restaurant as a valued member of the community. #RestaurantConsulting #MillsRestaurantConsulting #ElevateYourDiningExperience

Declutter your dishes to make your dining experience more efficient. Make it a point to declutter your dishes, ensuring you only keep the ones you use regularly, while donating or storing the extras to create a more organized and accessible kitchen. For more tips, Click on the link to get my “23 Tips to Declutter & Organize” http://eepurl.com/inVCZw. #AbsouluteOrganizing #23YearsStrong #DeclutterAndOrganize

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Your support for students at DU goes directly to providing food for students experiencing food insecurity. See the link below for a quick way to give.

Chef Kwame Onwuachi's "Notes From a Young Black Chef" is a masterclass in starting without permission! Here's a story that resonated with me: 👨🏾🍳 He cooked up his success story  (pun intended ) with #problemsolving and a "why." 💡 His "why?" Ensuring people felt cared for through his food! He didn't have a culinary arts degree but knew he could make people feel cared for with the experience he provided with his food. So what did he do? He started a catering business. He sold candy on NYC trains to raise funds for material - and always kept an ear out for an opportunity to secure a catering gig. He landed his first catering job- by offering his help to a fellow new small business owner he met by walking into her store.  As his business grew, he became curious about the science behind food. A few months later, he enrolled in a culinary program. To fund his education, he continued working weekends as a caterer! These steps- taking the leap to start his business and building on skills as he grew- enabled him to become a Top Chef. 💡 I found it inspiring to read about how Chef Kwame overcame a hurdle I struggle with—starting! I have a constant loop about not knowing enough; the truth is that the only way I'll truly know (and break out of the loop) is by doing. I was reminded to start somewhere, anywhere—with a strong why and effort!  📝 What's your 'why' that keeps you going? Let's chat in the comments! #Laasthoughts #skilldevelopment #promotion #careerpivot #justdoit #lifelonglearning