Pre-Meeting:
- Add info to the order pages to remind people that their basket becomes their order.
- Email out invoice at the end of the order period.
- Figure out splitting orders between multiple check-in teams.
Meeting
- Arrange to have volunteers clean the new equipment.
- Inspection will be arranged after equipment gets cleaned (must happen before the Do-Pu Day)
- New Location! – 1111 Godfrey SE, Suite 250 (Media Rare Building, corner of Godfrey and Hall)
- Special Thanks to Alger Heights Foods – we've been extremely successful, and we've outgrown ourselves.
- Next shopping cycle will be pushed back one week to June 15–21 with the Do-Pu Day to be decided. See #2.
- Make the Do-Pu Day be a two-part evening thing – Monday and Tuesday, June 25 and 26. The reason is because farmers seem to want to do their dropping off at the end of the day or very early in the morning. Since we have the flexibility at Gerry's of storing the food overnight, a two-day system shouldn't be a problem. So I propose Monday, June 25, from 6–8 drop-off and Tuesday, June 26, 6–9 p.m. pick up.
- Logistics at Gerry's — since we have total control of the space but less (or differently shaped) actual freezer/cooler space, it makes sense to do things differently. Here's what we discussed:
- Farmer Check-in occurs at loading dock, then product is wheeled to the office.
- Coolers and freezers are left turned on 24 hours a day (based on what Paul B. advised). Gerry has extension cords for them and is having Ben build shelves for insides. (need these done by mid-June before inspection)
- Product is put into the coolers and freezers and arranged BY PRODUCER (Creswick will probably take up half of the freezer). It will be easier to keep the product grouped by producer rather than by type of product. – we may have to purchase a chest freezer fairly quickly if things keep growing the way they have-Jacinda Swanson may have one to donate. (FYI- we raised over $200 in contributions last night and we have the surcharge monies as well, so I think we'll have our expenses covered for now).
- On pickup day, dry, non-perishable product will be laid out by producer on a series of tables possibly in the hallway outside the office. The customers will enter through the loading dock door and through the hallway where we will greet them and then they will proceed to assemble their own order cafeteria style (Tom-your idea has come home to roost!). Meanwhile, volunteers will fetch whatever cooler/freezer product they have from inside the office.
- Bags/boxes-we will tell customers to bring their own receptacles.
- Cashbox-we will assemble one and have it replenished by Ginny before each shopping cycle?
- Do we want to add 50 more customers next time or maybe half that, since we're dealing with a new system and location?
- 2 new producers-I have been contacted by a fair-trade coffee wholesaler from Lake Leelanau (Higher Grounds) and a Jackson-Mich. maker of full-sprectrum lightbulbs and light boxes. They want to know if they can sell on our site. Since we're selling laundry soap from up north, I say we should consider this. What do you think?
Actionable Steps:
- Set up a cleaning/equipment arranging day with volunteers. We should be looking at the week of June 4 or 10 to be doing that.
- Set up an MDA inspection for the week of June 18.
- By-laws: Tom C. sent his revised by-laws and wants to sit down and discuss our business plan. We should reconvene the larger group to discuss them ASAP.