Part of the challenge are the mindsets within a food bank.
The first is that the food bank's mission is philanthropic, so any suggestion that "you should consider operating like a well-run restaurant to be more efficient" is usually dismissed.
Secondly, most food banks are under-resourced, so they're always "stuck in the weeds" by just trying to get everyone served, and that prevents them from taking a step back and thinking about how to make things better.
The third is simply human nature, people who have been doing things for a long time are resistant to change and perceive advice from outsiders as a threat. This is usually illustrated quite well in those "restaurant makeover" types of shows, when the celebrity chef and/or restaurant consultants try to talk sense into the struggling restauranteurs.
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Part of the challenge are the mindsets within a food bank.
The first is that the food bank's mission is philanthropic, so any suggestion that "you should consider operating like a well-run restaurant to be more efficient" is usually dismissed.
Secondly, most food banks are under-resourced, so they're always "stuck in the weeds" by just trying to get everyone served, and that prevents them from taking a step back and thinking about how to make things better.
The third is simply human nature, people who have been doing things for a long time are resistant to change and perceive advice from outsiders as a threat. This is usually illustrated quite well in those "restaurant makeover" types of shows, when the celebrity chef and/or restaurant consultants try to talk sense into the struggling restauranteurs.