Social Franchising

Nutritional evaluation & cost research

Concept, design, support & evaluation

Food Logistics, transport

Bag Preparation

320 meals/course

47 volunteer slots/course

Full Volunteer & training program

Cooking

Lesson

Outreach & participant support

We don’t just rock up and cook

What we offer

• Unique course design proven to change behaviours around cooking and eating, specifically designed for people in food poverty.

• Inspirational programme for both volunteers & students, enabling sustainability & high support levels through volunteering.

• Teaching aids and training from experienced teachers, incl. benchmarking & support

• “Course in a box” everything you need to deliver a course from start to finish including a comprehensive manual

• Access to discounted equipment

Be part of a movement • Consistent press and media presence – BBC, Delicious

Magazine, Observer Food Monthly, Vice Magazine, BBC Good Food Magazine, TV & film documentaries, local press - just some of the media coverage we’ve received

• Campaigning – engaging with DEFRA, GLA, politicians & a host of other food organisations on food poverty

• Expertise – as a leading organisation in the field of food poverty, we have the research at our fingertips. We are visiting lecturers at Bart’s Medical School (UK’s #1) on food poverty & health inequalities

• Communications – clear explanations of what is a complex intervention to help both funders and other partners understand impact and outcomes

“Course in a Box”

• 4 different, Public Health nutritionist approved courses to ensure continued engagement of volunteers and students – over 60 recipes available

• All recipes written to restaurant standard and fully tested; all costing less than £1 a portion

• All recipes and printed materials required for the course, including promotional materials

• All specialist materials e.g. custom made sachets of soya sauce, sesame oil, olive oil, coconut milk, spices, in the required quantities for each lesson

• Teaching aids and instructions for each lesson • Detailed food logistics systems to follow, to ensure

smooth and risk free ingredients bag production.

Continuous Development

• All franchisees and area heads are part of a network which ensures BoT continues to evolve based on feedback & new ideas.

• Full evaluation of every course means we identify when things are going well & learn from that, as well as avoiding similar issues

• Constant updating of recipes & teaching methods /teaching aids based on participant feedback

• Peer support network for Franchisees and area heads provides advice when encountering challenges (we’ve seen most of them before!)

Training

• Full and structured Onboarding programme

• On site training in real projects

• Access to highly experienced advice and support from both peers & HQ

• Full & comprehensive manual

• Specialist, detailed training videos

• Peer support network

• Videos and photos of all recipes

Areas of support

• Legal – running a food retail organisation

• Management (fundraising/design/advice)

• Managing & training a team of volunteers

• Bagging and food purchase

• Equipment – requirements and purchase

• Recipes – access to our £1 recipes

• Teaching aids including videos

• Student support during and post course

• Student recruitment

• Website

Legal Support

In selling £3 bags of food, we are a food retailer. Therefore Bags of Taste has to conform to all food retailing legislation including

• Food safety standards • Allergens & food labelling • Environmental Health

We provide expertise and know how in this area. In addition there are a range of other relevant

legislations e.g. Safeguarding vulnerable adults which we can advise on.

Management Support

• Advice on fundraising and the ability to use our proven outcomes across multiple locations as examples of what to expect

• Advice on how to write a good report to funders • Countdown to course – what to do when, who to

engage with and how • Highly detailed evaluation systems identify weaknesses

& strengths • Press & promotional advice • Appropriate examples for all the usual required

documentation e.g. Equal Opportunities Statement, Health & Safety Policies, Risk Assessments, Safeguarding policies

Volunteer support

• Complete guide to volunteer management

• Recruitment

• Co-ordination including online coordination tools

• How to retain and build community e.g. facebook groups, volunteers events

• promoting ex-students to volunteers

• Volunteer Training including training videos and online materials

• Volunteer co-ordination tools e.g. social media, scheduling tools

Bagging & Food purchase

• As we work with meat, both frozen and fresh, food logistics & food safety are paramount. We show you how to do this.

• Detailed spreadsheets for ordering the correct quantities of food

• Advice on sourcing food • Clear systems to follow to ensure accurate and safe,

hygenic bagging • Training materials for bagging volunteers incl videos • Provision of specialist bagging equipment, e.g. measuring

equipment for fast bagging • Provision of all spices and sauces required e.g. sachets of

soya sauce, olive oil • Provision of specialist packaging materials for each course

e.g ziplock bags, sauce tubs

Equipment

• Full inventory of all equipment required to run a full course and advice of where best to buy it (list runs currently to 53 individual items, around 300 in total)

• Access to trade discounts for some equipment like hobs (our price- £30 each, retail price - £60 each)

• Individual lesson equipment requirements (not all equipment is needed for every lesson)

• Systems to ensure that all equipment is accounted for

• Specialist equipment provided for bagging etc (small tubs, ziplocks, cable ties etc, sourced in bulk at head office)

• Discounted kitchen equipment (e.g. £1 chefs knives, 50p knife sharpeners, for students, sold at wholesale cost)

• Bags of Taste branded aprons for a professional touch

Recipe Support

• Individual recipes chosen to tailor to specific needs e.g. LOCAL ingredient availability, student dietary requirements, and appropriately paired with one other recipe each week

• Iconic, fully tested BoT recipes (“restaurant quality”) written in a specially designed, easy to read format to help students with literacy issues or learning difficulties

• Recipes covering 4 completely different courses, to keep the interest of volunteers

• All recipes cost less than £1 a portion to make at home (internal costing is 75p per portion)

• Recipes provided preprinted and prepared

Teaching Support

• Guide to teaching – highlighting key skills, common pitfalls, etc

• Videos and other illustrative materials for key skills/recipes e.g. chopping an onion

• Voice recordings for all recipes giving detailed information about recipe background, things to watch out for when teaching

• Videos for recipes you’ll be teaching

• Teaching flashcards for course level and individual recipes

• Lesson notes incl timings to ensure lesson runs smoothly

• Training sessions & videos – learn from a real hands on project or watch our detailed training videos

Student Support

• Access for students to student Facebook group which gives ongoing support and encouragement (see following page) – currently over 500 members

• Students are able to ask questions and get answers from a large number of experienced staff and volunteers

• They are able to post pictures of their cooking to get encouragement and tips – this also serves to encourage other students to try the same recipes

• Recipes are available for the students within the facebook group • Videos are available for recipes • Educational articles such as dietary advice etc are posted within this

group, by both students and staff • Access to low price equipment to be sold in lessons such as knives,

sharpeners, spice packs.

(Recipes)

(Recipes)

Student Recruitment

• Guides to how to recruit directly & through partners

• Access to nationwide partners like DWP

• Guidance on referral partners to contact

• Direct marketing materials – banners, flyers, posters using our branding, food photographs and designs.

• Advice on how to market on facebook / eventbrite / nextdoor and other social media sites (with provided marketing materials if required)

• Student attendance spreadsheet templates

• SMS reminder service with standard texts to send prior to lessons

Website support

• Website listed on all promotional materials

• Listings of your courses on our website and ability for students to register online

• Referral partners prefer to use our online form to refer

• Ability for potential partners & funders to peruse the website to understand the approach and see photos of existing successful operations, along with outcomes data.

• Students, partners and funders will feel more comfortable feeling the organisation is well established and proven

Finally: What you need to provide at your end

• Up front purchase of £1,300-1500 worth of equipment • Equipment storage and possibly transportation • Hall - a large hall with a sink (kitchen not required but useful, provided it is

NOT a catering kitchen) • Establishing and maintaining a significant volunteer team/volunteer

coordination • Outreach sufficient to fill classes of 15 participants for 4 weeks • Ingredients sourcing research • Liaison with council/GP services for referrals etc • Staff/volunteer time to purchase food and to make up ingredients bags

prior to lesson • Location for ingredients bagging • A fridge and freezer to store the food • Staff time to run the 2.5 hour lesson, plus an hour of set up/clear up time,

and transportation time