Since moving into our newly renovated facility, we have begun a new system of delivery and production to provide clients with 100% total nutrition. Clients now receive meal delivery once a week with a supply of 3 frozen meals a day for a period of 7 days. 
 
Many clients have obligatory doctor's appointments and treatments which have made it difficult for them to be available for meal delivery twice a week.  The switch to one day a week will make it easier for clients to receive their meals and continue with their scheduled appointments. Along with being a response to client preference, the one day a week delivery system will result in increased efficiency for the MANNA kitchen and distribution.
 
"Everything has changed from the software programs used to map the delivery routes to the packing system all in an effort to increase efficiency," said Alisha Simons, Director of Quality Assurance and Logistics. "The massive overhaul of the system has been an evolving process, with the research on new software beginning as early as January. The new routes have now been implemented and are running smoothly after much careful planning and weeks of training."
 
Among other changes is the switch to all frozen meals instead of a combination of hot meals and frozen meals. "The new MANNA meals are more nutrient dense as the kitchen moves away from using canned food to increase the quality of meals," said Cyndi Dinger, Director of Nutrition Services. "We are hoping to educate by example by using ingredients that clients can also prepare themselves." MANNA meals still address specific dietary concerns of clients in order to deliver the nourishment necessary for healing.
 
The kitchen now produces 16,800 meals each week-double the capacity of the old MANNA kitchen! "The changes would not have been possible without the renovation of the kitchen" explained Sue Daugherty-Rodriguez, Chief Operating Officer. With the new equipment for example, 120 gallons of soup can be made at the same time, whereas before the renovation it would have been made in several different batches and taken twice as long.
 
"This increase in meal production has meant a very busy kitchen, much in need of volunteers," said Keith Lucas, Executive Chef. "The new meal system takes more planning in the kitchen as we are getting used to how ordering and production are increased," he said.  There is plenty to do as the production increases and we hope to see many new volunteers in the kitchen!
 
There is a buzz of excitement as these big changes take place at MANNA.  Your continued support makes it possible for MANNA to deliver 100% total nourishment to people in need.