Meatloaf

Behavior

Longer line for food

This is probably a predicted indicator of economic hardship, but still the change is so clear. We have a 26 year old soup kitchen in east village and our guests call us meatloaf (we serve over 350 meatloaf meals every Saturday). Starting late last year, we've seen longer and longer line for both breakfast and lunch. Guests want to take a second or third meal home to feed other family members or themselves on other days. A longer line creates more tension in the line as well. We’ve made a decision to increase our meat order even though other costs are increasing while revenue remains flat. Another interesting point is that I'm seeing many guests who I have not seen for many years. They have come back with sad stories of losing their jobs (delivery, dish washing, giving out flyers etc.). It’s been a difficult winter for us.