General Information

Included on this page is everything you need to know about preparing a meal for the guests of the Central Night Shelter.  Be sure to see the guidelines for our new volunteer opportunity: breakfast bags. Look for openings on the Central Volunteer Schedule or the Shrine Volunteer Schedule. Should you still have questions after reading this information, please contact Sue Briss by email or phone (678.570.3262) or Jessie Bashor by email or phone (404.291.3865).

Arrival

If you are making and /or serving a meal, plan on arriving by 6:00 p.m. Keep in mind the Atlanta metro traffic and leave yourself plenty of time for an on time arrival. If for some unforeseen reason you are not going to arrive by 6:00 p.m., please call Sue Briss (678l.570.3262) or Jessie Bashor (404.291.3865)

Central Specifics

• Plan to serve approximately 76 (70 Guests + 6 Overnight Volunteers).
• When making a main dish in large foil pans anticipate that you will need FOUR or FIVE.
• An ice machine is now located adjacent to the kitchen.

Shrine Specifics

• Plan to serve approximately 35 (30 guests + 5 Overnight Volunteers)
• When making a main dish in large foil pans anticipate that you will need THREE.

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Facilities and Equipment

Both kitchens have a convection oven, industrial size stove, ice maker, and plenty of accessible pots and pans. When lighting the Shrine stove you may need a lighter to ignite some of the burners. There are two lighters located in the kitchen utensil drawers. To light the Shrine oven, open the kick plate at the bottom of the stove and follow the instructions.

Also available for your use are 9 inch plates, 8 oz cups, 12 oz bowls, plastic ware knives, forks, spoons, and napkins. Salt, pepper, hot sauce, decaf coffee, sugar and creamer are in stock.

Dinner preparation time is very limited (6:00 to 7:15).  Therefore, it is essential that meals be pre-cooked and meal preparation be limited to reheating food (with the exception of vegetables and salads, of course!). There is inadequate time for cooking from scratch.

In order to keep privileges at both sites we must remember to:

• Make sure everything is clean before you leave, including countertops, sinks, and floors.
• Due to limited refrigerator/freezer space, you must take leftovers home. We suggest you keep serving food until it’s all gone. If you have an entire pan of food leftover (that hasn’t been served at all) you may leave it in the refrigerator, but please be sure to leave a note in the volunteer book so that we know to use it. If we cannot use it, we’ll donate it to St. Francis Table at the Shrine.

Plan to serve dinner at 7:15 p.m. each night except for Wednesday when we serve by 7:00 to allow access to the Foot Clinic. Following kitchen clean-up, your group is free to leave. This is usually around 8:15-8:30 p.m.

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Meal Hints

1. A basic meal consists of a salad/vegetables, bread, and a main dish. Extra vegetables, fruit and desserts are optional. Provision of milk/juices is appreciated but optional. The shelter provides coffee and water for each guest; members of the shelter Clean Up Crew will make the coffee/fill water pitchers. If you have a large group and would like to take care of these duties yourselves please let Sue or Jessie know and we’ll pass the word along.
2. Consider that you should double a normal recipe serving to equal a man-size portion. For example, “serves 8” will really feed 4 of our guys.
3. Please note that we have several guests (probably 8-10 at Central and 4 or so at the Shrine) whose religious practices prohibit the eating of pork products. In addition, we have a few vegetarians. If your main dish contains pork please add extra portions to your side dishes for these dietary needs.
4. When bringing fruit remember that hard fruits are difficult for many guests to eat. Consider bananas, oranges, tangerines, raisins, canned fruit, or even juices.
5. Large aluminum foil pans are ideal for transporting and heating food.
6. Plastic trash bags are ideal for transporting salad greens.
7. Large coolers are ideal for transporting, keeping hot, and serving out soups or chili style meals. Just clean out the cooler thoroughly (line with foil if you wish), put food directly into it and cover tightly. At meal time, just open, scoop and serve.
8. Foods like meatloaf and lasagna must be thawed prior to reheating. Make sure this is the case if you are preparing food provided by others.

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Main Dish Suggestions*

Fried Chicken
Macaroni and Cheese
Ham, Greens, Black Eyed Peas (with or without Ham or another meat)
Barbecue Sandwiches
Sloppy Joes
Turkey with Dressing
Red Beans and Rice (with/without Meat)
Hot Dogs with Baked Beans
Chicken or Turkey Pot Pie
Chicken and Dumplings
Chili, Beef Stew, or a Hearty Soup (navy bean, black bean, lentil) with corn bread/muffins
Meatloaf
Spaghetti
Lasagna

*

*If your main dish contains pork, please consider bringing a small amount of an alternative main dish for our guests who do not consume pork (or add extra amounts of your side dishes)

This list is a just to get you started. Anything you can think of that is hearty, filling and plentiful, will work just fine. Be creative!!

Need help in preparing meals for the Shelter? Check out our Shelter Cookbook - Food For A Crowd

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Sack Lunch Guidelines

• The Central Church Location requires 140 sandwiches. (The 6 guests who serve on the Clean Up crew appreciate extra sandwiches, perhaps 1 extra each or an extra lunch. This extra effort is not required and you should only provide extras if you wish).
• The Shrine Location requires 60 sandwiches. (The 4 guests who serve on the Clean Up crew appreciate extra sandwiches, perhaps 1 extra each or an extra lunch. This extra effort is not required and you should only provide extras if you wish).
• The lunches should be delivered to the shelter between 6:00 and 7:30 p.m. in the evening. Bring your lunches on the date for which you’ve signed up; they will be distributed the following morning.
• A basic lunch consists of 2 sandwiches. You are encouraged to add other items such as chips, juice, water bottles, soft or canned fruit, etc. to round out the bag. 
• When preparing the sandwiches for lunch bags, please do not use mayonnaise. Use mustard or a little bottled salad dressing so the sandwiches keep better. You may also provide Individual packets of mustard and mayonnaise in each lunch. They can be purchased in bulk at warehouse clubs such as Costco or Sam's Club. Allow two packets each of mustard and mayo for each sandwich.
• Also, please do not make sandwiches with peanut butter. Some of our guests have peanut allergies.
• If you are making your lunches at the shelter please remember to bring your own brown bags; the supply at the shelter are for shelter use.
• Groups are encouraged to make sandwiches for multiple nights. Sandwiches may be frozen and saved for days when fresh lunches are not available.

Sack Breakfast Guidelines

• The Central Presbyterian location requires 70 breakfast bags. The Shrine location requires 30 breakfast bags.
• Like sack lunches, breakfast bags should be delivered between 6:00 and 7:30 p.m. in the evening. Bring your breakfast bags on the date for which you’ve signed up; they will be distributed the following morning. 
• Items that work well in breakfast bags include hard boiled eggs, muffins, doughnuts, breakfast bars, fruit cups, cheese snacks, juice boxes, English muffins, etc.

Thank you! If you have any questions about your commitment, get stuck for ideas on what to make or bring, or want to pass on information about other potential food volunteers, please feel free to call or email one of the Food Coordinators.

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