Breakthrough Men's Center Dinner Service

Breakthrough Men's Center Dinner Service

About This Campaign

IICF has committed to serving dinner at the Breakthrough Men's Center once per month. Serve a meal then join the residents for fellowship.

Location / Venue

Insurance Industry Charitable Foundation

Campaign to Support Insurance Industry Charitable Foundation

The Insurance Industry Charitable Foundation (IICF) is a unique nonprofit that unites the collective strengths of the insurance industry to help communities and enrich lives through grants, volunteer service and leadership. Established in 1994, IICF has served as the philanthropic foundation of the insurance industry for more than twenty-five years, contributing $40 million in community grants along with 300,000 volunteer hours by more than 110,000 industry professionals.  IICF reinvests locally where funds are raised, serving hundreds of charities and nonprofit organizations, for maximum community impact. IICF is a registered nonprofit organization under section 501(c)(3) of the IRS code. Learn more at http://iicf.org or follow us on Twitter @doubleicf 

Volunteer Participant Hours Pledged
Michelle Lawson
Michelle Lawson
N/A
Mira Andreeva
Mira Andreeva
N/A
Diane Panozzo
Diane Panozzo
N/A
Bruno Amici
Bruno Amici
N/A
Bruno Amici
Bruno Amici
N/A
Michele Amici
Michele Amici
N/A

DETAILS:

Breakthrough Men'sCenter Address: 402 N. St. Louis Ave,

Parking: Free street parking is available.

Cost: A typical meal for a group this size cost anywhere between $150 - $200 depending on the type of meal provided.

Groups: Based on the size of our kitchens, please limit your group to 15 adults at each center

iPad kiosk: Please have everyone on your team sign in or sign up. This can be done on the frontend, midway or backend of a serve. Doing so helps record serve hours. 

Arrival time:  Dinner7 PM - 9 PM (Dinner serves at 8 PM) I can make this earlier if need be.  Always 35 men.

If you are going to arrive later, or need to cancel, please call Tony Daniels at773-346-1719. Please ring the outside doorbell when you arrive and staff will buzz you in to meet with the Volunteer Coordinator.

Menu: Please provide a menu of what your group will be serving before you serve. There are dietary restrictions you need to be mindful of.

GuestNumber & Supplies: The breakfast, weekend lunch, and dinner meals should be prepared for 35 guests plus the members of your group. Please bring all food items for the meal, including a beverage (non-caffeinated/non-alcoholic). Food items can be catered from our Bridge Cafe or from a source of your choosing. Our kitchen is equipped with refrigerators, stoves, convection and traditional ovens, steam tables, sinks, pots, pans cooking utensils, plates, cups, etc. However, Paper and plastic flatware and utensils are most welcomed.

Applications& Signing In Upon arrival, please have everyone sign in using the iPad kiosks located in the back kitchen hallway. Both new and returning volunteers should sign in.

Sanitation: Be sure to wash hands and wear aprons, hairnets, and gloves (provided, but feel free to bring your own if you prefer). Taking these steps goes a long way toward making our guests feel respected, and is required to keep our kitchens up to health code.

Fellowship: After the guests are served, please take your own plates and sit down to eat with the guests. Conversation with guests over a meal is a critical part of the experience. This is the crux of this ministry.

DressCode: Please dress modestly for your meal service, and wear t-shirts, long pants, and close-toed shoes at a minimum. Covering skin not only creates a more sanitary environment in the kitchen but also shows respect to our guests.

CleanUp: Guests will clean up the kitchen as part of their daily chores once everyone is done eating. However, please have your team clean and put away all cutting knives.

SavedPlates & Leftovers: Staff will notify you of how many plates to make for guests who are out at jobs or interviews over mealtime. These should be wrapped with plastic, dated, and placed in the reach-in fridge. Leftover food should be wrapped up, labeled with the date, and placed in the walk-in fridge.

    No activity yet.