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88 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015 We also couldn't put in an exhaust hood due to the cost and city's restrictions. So there are no fryers." After the new kitchen installation, Fein Brothers' staff provided training for volunteers on how to use the new equip- ment. "We send our service company to the site to make sure the equipment is operating as it should," Todd Minkin says. Though Mother Scott and Pitchford didn't make many changes to the menu, which always contains a protein, veg- etable or fruit, starch and dessert, the new equipment allows them to process the food more effciently and effectively. The center's approach to providing food to visitors also remains the same. Diners do not go through a service line. "We believe people should be served with dignity and in high regard," Pitchford says. "We want to treat people the way we would want to be treated. We put ourselves in the shoes of another person and understand why they respond the way they respond. So, we plate the food at a steamtable that is vis- ible to diners and serve each person at tables. This way, they have more time to talk with fellow diners and relax as they eat their meals." The washing, rinsing and sanitizing of all dishes and utensils takes place in sinks. "We don't have a dishwasher at this time," Pitchford says. "Our biggest eye opener as we went through this process was to realize how many deserving organizations that do so much good for the community exist in our little community," Todd Minkin says. "We were so pleased to be able to con- tribute resources to help. However, many more resources are required for the need that exists." Mother Scott and the center volunteers are grateful everyday for the support they received. "Milwaukee's disad- vantaged citizens are served better because of this makeover," Pitchford says. FE&S; FACTS OF NOTE Makeover Completed: November 2014 Scope of Project: Complete makeover of the soup kitchen, in- cluding addition of new equipment, fooring, paint and shelving Size of Kitchen: 1,500 square feet Seats: 50 regularly; more seats can be added for special meals and holidays Average Meal Cost: 50 cents to 75 cents Annual Cost to Run Meal Program: $65,000 to $75,000 Average Meals Served Daily: 125 (65 to 70 breakfasts and 45 to 50 dinners); 35 to 40 lunches; summer meals for children Hours: Meals served for breakfast, 10 a.m. to 11:30 a.m.; lunch at 12 p.m. in the summer; dinner, 3:30 p.m. to 5:30 p.m. Menu Specialties: Comfort food; each meal contains protein, vegetables, fruit, starch, a beverage and dessert Staf: 25 to 50 part-time volunteers working as needed Equipment Investment: More than $50,000 Website: www. outreachcogic.tripod.com/id7.html A hot holding cabinet assists volunteers to keep foods hot before serving. During the renovation, mobile racks were delivered and remain to hold sheet pans with daily menu items. Photos courtesy of Fein Brothers Scott Christian Youth Fellowship and Recreation Center