Thank you for joining (or considering to join) a wonderful group of restaurants who are participating with Chefs @ Downtown Welcome Table. As of now we have more than 34 restaurants – we started with 6!
Below is a set of answers to frequently asked questions about the details of participating. Don’t hesitate to contact me with additional questions or concerns: email@example.com
Founder, Chefs @ Downtown Welcome Table
What is Chefs @ Downtown Welcome Table?
Haywood serves between 350-450 for lunch every Wednesday and 250-300 for supper on Sunday evenings at its Downtown Welcome Table. This is a homemade meal served on abundant plates by an attentive wait staff of volunteers (called companions). Most weeks, the team from Haywood prepares and serves the food. Once or twice a month, one of Asheville’s amazing local restaurants prepares and serves the meal, joining with Haywood around a common passion: loving people through food. Participating restaurants join together under the name “Chefs @ Downtown Welcome Table.”
Which restaurants are currently participating?
A complete list of participating restaurants can be found here. Many restaurants partner with another restaurant to prepare a single meal. We are also grateful to have folks like Celtic Sea Salt and Dynamite Roasting provide products to support the meal. There are options for restaurants and producers of every size and style to participate.
How much food will I need to prepare?
A key tenet of the Downtown Welcome Table philosophy is abundance. By offering folks the assurance that there is always enough, the meal becomes a place of rest from the urgency to survive that permeates life on the streets. Serving size is larger than you might be used to, and folks often want seconds or thirds. It may be helpful to think in terms of pounds and portions rather than number of people. These examples are meant to offer guidance:
Chicken Pieces – 575 Rice – 40#
BBQ – 9, 3” Hotel Pans Pork Ribs – 45 slabs
Lamb – roasted and chopped – 180# Pot Roast – 180#
Casseroles – 10, 3” Hotel Pans Potatoes – 150#
Vegetables (beans) – 60# Vegetables (all other) – 80#
Wednesday lunch usually serves 400 people or 750 plates.
Sunday dinner usually serves 300 people or 650 plates.
Can I prepare something that’s not on our regular restaurant menu?
Food should always be homemade, not store bought pre-made fresh or frozen food. It doesn’t have to be the same food you serve in your restaurant, just quality food that you might serve to guests at your restaurant. This intention to remind folks that they are worth the very best, to counter the notion often held by folks experiencing homelessness that “handouts, hand-me-downs and leftovers are all I deserve” is another feature sets the Downtown Welcome Table apart from other meal programs.
What kind of menus work well for this setting?
The meal always starts with a salad and bread, then a protein, starch and vegetable, and finally dessert. Serving sizes would be what you would serve as a la carte servings, meaning generous. Bread is popular, plan on 2 servings per person. Beverages are provided by Haywood Street.
Some restaurants do one pot meals and serve over a starch – so there are options for your protein/starch/vegetable. One or two guests may request a vegetarian option, if you have a way of easily doing this great, but it’s not necessary as Haywood Street always has something in their pantry which can be served.
There are volunteers who will serve dessert from a table in the dining room. Most Wednesdays dessert from a restaurant is needed, with the exception being the third Wednesday of every month. On the third Wednesday, Haywood Street provides birthday cakes to celebrate all the people who have birthdays that month.
What is the service flow?
The meal is served family style to a full dining room of 108 people seated at a time, at 12 round tables. First meal service on Wednesdays starts at 10:30 am and three seatings follow for a total of 4 seatings. Turn time is quick 35-45 mins, food is set up on the pass for each course. All dishes/bowls/serving utensils are provided by Haywood Street.
Sundays, first meal service is at 3:45 pm, with additional seatings at 4:30 and 5:15 pm.
Can I store food on-site for my Welcome Table meal?
Yes, you can have ingredients delivered directly to Haywood or drop off on Monday or Tuesday on the week you are serving. You are also welcome to prep in the fully-stocked Haywood commercial kitchen. Dave Holland is your contact for coordinating on this. 828.775.5886 mobile, firstname.lastname@example.org.
What about food costs?
Donation envelopes are a strategy used to help sustain the program by enabling participating restaurants to be reimbursed for their cost of ingredients. Monetary donations are collected in special envelopes (placed on tables or included in check presenter) in each participating restaurant for one month prior to their Welcome Table date. Donations are turned over to Haywood Street and chefs are reimbursed for the cost of ingredients from funds collected.
How does the reimbursement process work?
Pay your vendors directly as usual. Most vendors (see list below) sell their food “at cost.” Review your invoices since they occasionally forget to discount food for Welcome Table. The only exception to this are purchases from US Foods. US Foods prefers to invoice Haywood Street directly. I would suggest you ask for a copy of this invoice to make sure the invoice correctly reflects your order. Submit copies of paid invoices to Haywood Street for reimbursement. Your contact for this is Laura Kirby, Executive Director: email@example.com or 828-575-2477 ext 104.
All these vendors are proactive in helping Haywood Street’s Welcome Table, please use them.
- Cheney Brothers (Southern Foods/Pate Dawson): Jeff Causey; firstname.lastname@example.org (828) 231-9155
- SYSCO: Your regular sales rep – occasionally a new sales rep is unaware, Keith Schoenfeldt is the regional mgr. who set this up Schoenfeldt.Keith@cha.sysco.com
- US Foods: Sidney Copeland, email@example.com, (828) 713-4999
Also, Mountain Produce and other vendors will discount food if you ask them, don’t hesitate to ask! Let me (Liz) know if there’s a vendor you feel we should incorporate into the program. We were successful in recruiting Southern Food/Pate Dawson, Sysco, and US Foods after they visited Haywood Street during a restaurant meal.
What if we don’t’ collect enough in donation envelopes to cover the cost of our ingredients?
Not to worry. Extra funds collected in the envelopes at one restaurant can be used to offset a shortfall from another restaurant. Nevertheless, the goal is for each restaurant to collect enough money to cover the cost of their meal.
It helps if your FOH staff is vested in what you’re doing and that you start solicitation using the Welcome Table envelopes one month prior to your meal. Keep track of the funds you receive and consider doing in-house contests among our service staff. Depending upon your concept you will receive more or less in donations (quick service or full service). I (Liz) would like to meet with your FOH managers & staff when I drop of the donation envelopes, I can suggest to them tactics and verbiage with your guests. One of us is happy to meet with your FOH staff and management team to answer questions and get them excited about your restaurant’s participation.
Where do we take full (and empty) donation envelopes?
Bring your collected donations to Downtown Welcome Table on the day you serve your meal and submit to Laura Kirby. Laura will process thank you notes to folks that leave contact information. Please also bring your unused envelopes, the envelopes are donated by Advantage Printing and we will reuse them.
How many people from my restaurant are needed on the day we serve?
There are Haywood Street volunteers (called companions) who run the dish room and work as servers, and usually one or two to help in the kitchen. It’s a good idea to have a couple of your own staff members or volunteers to work in the kitchen.
Some restaurants bring wait staff although it is not necessary. We find that staff from the restaurants really enjoy participating at Welcome Table.
Who should I call with questions about menu, quantities, or logistics of storing and preparing food on my day of service?
Please send us your menu at least one week prior to your date. You can download and print this form (fax back to us at 828-575-2478) or submit online your menu by email (to: HaywoodStreet@HaywoodStreet.org). Dave Holland is the Kitchen Manager at Welcome Table: 828.775.5886 mobile, firstname.lastname@example.org and your contact for coordinating delivery of food.
Liz Button acts as consultant for chefs considering joining the Chefs@Downtown Welcome Table program. Liz is happy to chat with you about menus that work well and logistical considerations. 828.216.9894 cell or Liz@heirloomhg.com
Is there a social media or communications contact for the Downtown Welcome Table?
Yes, please connect your person with our person! Brook (email@example.com or 828-575-2477 ext 108) works PR/Social Media for Haywood Street and will post about your participation before and after your day. When you do the same, our ability to share the story of this creative and compelling partnership is greatly improved.
Your restaurant will receive publicity in the Haywood Street Congregation newsletter as well as postings on Instagram and Facebook. Additionally, all restaurants will be listed on the envelopes used for collections. Annually, at least one newspaper or magazine writes about the program, specifically about the restaurants involved.
Please “like” us on Facebook (Haywood Street Congregation and Chefs @ Downtown Welcome Table) and follow up on Instagram (@haywoodstreetcongregation).
How do I get started?
Contact me (Liz) to schedule a time when we can meet at Haywood on a Wednesday. Seeing Welcome Table in action is the best way to get a feel for the program. The next step would be choosing a date. About six weeks prior to your date you’ll be supplied with donation envelopes and a menu submission form.
On behalf of the congregants who frequent the Downtown Welcome Table – many who survive with chronic homelessness, generational poverty, severe mental illness and lifelong addition – we are so grateful for your partnership. The restaurant quality meal you’re planning extends hospitality in the most human of ways and changes our city for the better, one plate at a time.