"I worked as the food services coordinator at a local soup kitchen for seven years. My role required me to manage kitchen staff, develop menus, oversee food rotations, and uphold cleanliness and safety standards. We received a number of small donations from churches, school groups, and individuals from around the city. However, we were hardly able to cover our operating costs while simultaneously delivering nutritious and quality meals to our clients. I realized that if we adjusted how we operate in terms of raising funds, we would be able to not only increase our service numbers but also provide better meals that people enjoyed eating. Therefore, I allowed a regular volunteer to take on the task of developing menus so that I could focus on developing strategic partnerships with corporations and larger universities to sponsor meals for a specific length of time and also provide in-kind donations in the form of updated kitchen equipment and unused, non-perishable food items."