Youth Development Proposal

06/14/2012
Proposal to fund youth program
Executive summary
Jacob's Heritage Foundation
We are a charitable community youth development organization registered as a 501 (c)(3) in
Illinois since 2007. We are youth advocates for unemployed young adults and at-risk youth ages
14-24
Our mission is to produce violence reduction strategies and prevent a repeated relapse into
criminal or delinquent behavior in at risk youth through the five aspects of positive youth
development: learning, connecting, thriving, working, and leading.
Our purpose is to teach youth through individual empowerment toward self-improvement in
personal, social, academic, vocational and economic skills which would nurture a positive
growth in spirituality, responsibility, education, work relations, and family structure.
Our goals is to effectively modify behavior patterns, decrease substance abuse, increase young
adult's ability to create jobs and increase young adult's wiliness to serve their communities
collectively; to observe and document the strengths and positive attributes in our youth; to direct
those strengths and attributes toward youth leadership in our network of activities.
Objectives
Our objective is to establish a location for our activities within our organization and to sustain
our executive functions; to establish a community youth business center and a culinary youth
club as a restaurant establishment.
Funding
We are raising funds in total of $1,673,960 for the next two years. Within our funding
projections, we anticipate self-sufficiency with substantial growth with restaurant expansion and
more youth employment. Please read our full proposal and if you would like to be a recurring
donor, click the link and fill out our donation page. Bi-weekly updates will be posted on
facebook and sent to your email.

Donate
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=NQJC6CPQCK6C6
If you stay in Chicago, donate $100 and receive 8 meal tickets to use when we open for business
Want a tax deductible letter, donate here:
https://www.causes.com/fb/donations/new?campaign_id=109534&cause_id=641544
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Executive summary..............................................1
Need assessment .............................................3 - 4

Labor Force Statistics from the Current Population Survey......4
Addressing the needs of our youth...............................................4

Structure..........................................................5
Program staff.....................................................6
Budget..............................................................6
Budget summary..............................................................................7

Program evaluation .............................................9















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Need assessment
New employment data released by the Bureau of Labor Statistics shows that Illinois' teen
unemployment rate has increased 67 percent in the last five years.
The data shows that teens are having an increasingly hard time finding work. Though the state of
Illinois added an additional 30,000 teens to its population in the last five years, the percentage of
those teens that are employed or looking for work fell by 12 percent.
http://www.huffingtonpost.com/2010/02/26/illinois-teen-unemploymen_n_478432.html
With opportunities few and help from government sparse, it could be especially difficult for the city's at-
risk teens to find work once school lets out. And as the weather warms up, that could mean trouble.
Gang violence is always up during the summer months, and with more teens idle and on the street, the
results could be deadly.
http://www.huffingtonpost.com/2011/05/03/teen-unemployment-summit-_n_857120.html

The Chicago Tribune reported "Another jobless summer for Illinois youth".
Teens, whose unemployment in the state has reached a record high of 27.5 percent, tell officials about
their need for summer jobs. Dozens of Chicago teenagers on Monday told a small group of elected
officials about their need for summer jobs to save for college, pay for food and, in some cases, avoid
homelessness. This summer, Illinois is facing the loss of 18,000 jobs for teenagers as a result of cuts in
federal stimulus funds, said Jack Wuest, executive director of Alternative Schools Network. The loss
comes as teen unemployment in the state has reached a record-high rate of 27.5 percent.
http://articles.chicagotribune.com/2011-05-02/business/ct-biz-0503-teen-unemployment-20110502_1_summer-
jobs-labor-market-studies-teen-unemployment
The teen unemployment numbers get uglier the closer one looks: unemployment is at 24.7
percent for white teens, but a staggering 44.7 percent for African-American youth.
http://www.huffingtonpost.com/2011/05/03/teen-unemployment-summit-_n_857120.html
"America's young people face record unemployment, and we need to do everything we can to make sure
they've got the opportunity to earn the skills and a work ethic that come with a job. It's important for their
future, and for America's. That's why I proposed a summer jobs program for youth in the American Jobs
Act -- a plan that Congress failed to pass. -- President Barack Obama
United States Department Of Labor - http://www.dol.gov/summerjobs/

As budget cuts loom and federal, state and local municipalities struggle to meet their financial
obligations, paints a pretty grim picture for the non-profit sector. The unfortunate reality is most
of funded exempt activities won't have the ability, information and resources to stay afloat, thus
discontinuing needed social community programs in underprivileged neighborhoods.

As the economy stays stagnant, the problem persists to grow and needs continuity in a growth
solution to battle and survive hard economic times for families and especially at-risk teens. For
most of us, the only way we're going to manage is by learning survival skills and sharing
resources within our community walls, and our activities are structured to sufficiently support
itself over a short time period.
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Labor Force Statistics from the Current Population Survey
http://data.bls.gov/pdq/SurveyOutputServlet

Series Id: LNU03000000
Not Seasonally Adjusted
Series title: (Unadj) Unemployment Level
Labor force status: Unemployed
Type of data: Number in thousands
Age: 16 years and over

Download:


Year
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec Annual
2002 9051 8823 8776 8255 7969 8758 8693 8271 7790 7769 8170 8209
8378
2003 9395 9260 9018 8501 8500 9649 9319 8830 8436 8169 8269 7945
8774
2004 9144 8770 8834 7837 7792 8616 8518 7940 7545 7531 7665 7599
8149
2005 8444 8549 7986 7335 7287 7870 7839 7327 7259 6964 7271 6956
7591
2006 7608 7692 7255 6804 6655 7341 7602 7086 6625 6272 6576 6491
7001
2007 7649 7400 6913 6532 6486 7295 7556 7088 6952 6773 6917 7371
7078
2008 8221 7953 8027 7287 8076 8933 9433 9479 9199 9469 10015 10999
8924
2009 13009 13699 13895 13248 13973 15095 15201 14823 14538 14547 14407 14740
14265
2010 16147 15991 15678 14609 14369 14885 15137 14759 14140 13903 14282 13997
14825
2011 14937 14542 14060 13237 13421 14409 14428 14008 13520 13102 12613 12692
13747
2012 13541 13430 12904 11910 12271









Addressing the needs of our youth

Jacob's Heritage Foundation will address the teen unemployment problem in Chicago's black
communities by creating jobs in the restaurant industry of culinary arts and our community
revitalization program in the field of construction and rehabbing for shared home living for
transitioning youth.

Our mix-use properties will have a business center which is needed for motivational and vocational
leverage to keep teens involved in a working and leading atmosphere of socioeconomics among their
peers. The Feast Committee & Culinary Youth Club will function as a real restaurant workplace and
a cooking class for beginners. Our youth will have the opportunity to learn cooperation,
communication, and problem solving naturally while engaged in fixing delicious food.

The Feast Committee & Culinary Youth Club will also teach participant to be individually
responsible for the quality of the tasks she or he is assigned while working together to prepare a good
tasting meal within the time allotted. This process of achieving mutually desirable goals through
effort, forms lasting friendships and boosts self-esteem. Youth will also develop a healthy sense of
self and a belief in their own efficacy based on experience they have learned overtime from our
programs. The culinary process will also familiarize participants with their environment by
demonstrating sanitation and storage procedures, equipment maintenance, and purchasing.
We will teach youth that knowledge of one's environment leads to a less stressful and more
productive work environment.
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Structure
Our structure is broken down by departments which are listed below. We will train our energetic out-
spoken teens to work side by side with directors to become assistant junior directors for specific duties.

Administration: Our administration consists of 5 to 13 directors overseeing the exempt activities for the
foundation.

Scheduler: The duty of the scheduler Intel's a youth personnel to set a schedule for youth members for
that community restaurant they work at, and to submit it to the culinary staff for review.

Cook instructors: Cook instructors are the culinary staffs who will train the junior cooks on specific
dishes to prepare. The instructors will be able to coordinate catering assignments, assign servers to
specific stations, notify inventory checkers about supplies, and teach the Culinary Youth Club.

Junior cooks: Our junior cooks are trained in the Culinary Youth Club before they work the restaurant
environment. Also, our junior cooks can participate in catering assignments as well and advance to a
runner's duty.

Runners: Runners are those who have obtained their drivers license and have a good driving record who
would deliver food to other restaurants that run out of certain dishes. Runners will also chauffer the
caterers to their clients' location. Runners will also learn sanitation for the purpose of keeping the food
vans clean. Runners will also be train to clean the kitchens.

Servers: Servers will learn food preparation, how to be waiters and waitresses, how to do catering set-
up, and learn how to cook dishes. Servers will also learn greeting approaches to customers in the lobby.

Caterers: working the field of catering to clients would be more corporate involvement mainly to our
funding partners and to the downtown business area.

Inventory specialist: logging restock products and over stock products will be the duties of the inventory
specialist. Our specialist will also coordinate with other stores for inventory logging and product
purchasing.

Sanitation workers: our workers use industrial cleaning and sanitation products for floors, walls and
surface cleaning, and are responsible for a clean store closing and ready for a clean store to open.
During store opening hours, the sanitation department is responsible to keep a clean environment.









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Program staff
Culinary director: responsible for the number of prepared dishes made per day, food inventory stock-
piled, promoting catering services, placement of Culinary Youth Club members, opening and closing.

Opening manager: responsible for cook instructors and coordinators scheduling, disbursement of
cooked foods to other restaurants, shift management.

Shift coordinator: responsible for shift changing for youth and shift scheduling for youth, in charge of
junior cooks and servers.


Cook instructor 1:
Cook instructor 2:

} Cook instructors are involved in instructing and reporting the progress of the
Culinary Youth Club cooking classes and overseeing food preparation during
Cook instructor 3:
restaurant business hours, and reporting behavior and learning patterns of

youth.







Budget

Commercial space............................$200,000
Restaurant business........................... 300,000
Culinary dishes..................................384,000 - @2 yrs
Youth stipends................................. 360,000 - @ 2yrs
Culinary staff payroll...........................207,360 - @ 2yrs
Insurance/permits/legal..........................20,000
Transportation....................................80,000
Office supplies/furniture........................60,000
Mortgage..........................................46,400- 1100/mth @ 2 yrs
Utilities........


....Internet...100


....Lights......125


....Gas.........300


....Phone......150



Total...675 /2yrs......16,200

Total: 1,673,960
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Budget summary
Based on two years

Commercial space
deposit



50,000
renovation and finishing

100,000
leasehold improvements

50,000
200,000
Restaurant business
equipment



85,000
security system


8,500
signs



25,000
opening inventory


10,000
retail insurance


5,000
cash registers/time clock system
15,000
supplies



8,000
sanitation/food safety training
10,000
legal/accounting


6,500
advertisement


30,000
corporate catering


25,000
culinary training


47,000
misc. expenses


25,000
- (Business licenses, utility deposits, small equip. & surplus capital)
300,000


Youth stipends................................. 360,000 - @ 2yrs

Our culinary staff will select 25 students to receive $150 weekly stipends for their time of
learning sanitation and food prep for the restaurant industry. Our weekly projections for
25 students are $3,750 times 4 weeks sets our forecast at $15,000 monthly. We are
seeking funding for two years that totals to $360,000 youth stipend payouts.

Culinary dishes..................................384,000- 2 yrs

Our 25 students to prepare pan size dishes for our restaurant. Our students our put in a
sanitized/food prep kitchen environment, and trained according to manuals and hand-on
experience. Once students our knowledgeable in their craft, they are given the go ahead
to prepare a select dish for our menu. The culinary staff awards the student $40 for
delicious well prepared dishes that will be served to the public.



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Twenty-five students can prepare a maximum of four pan size dishes a week, which gives
the restaurant 100 prepared dishes a week ( 25 x 4 = 100 x $40). One-hundred dishes at
$40 accumulate expenses at $4,000 a week. We forecast 16,000 monthly and $192,000
yearly. Our two-year projection cap is $384,000.

Culinary staff payroll...........................207,360 - @ 2yrs

The culinary staff consists of six employees will train the 25 youth in sanitation and food
prep. Our staff will get paid $9 an hour for 8 hours a day for 5 days a week. Weekly
payroll for one staff member is $360 and a staff of six people is $2,160 a week. Monthly
projections for staff of 6 people acuminates to $8,640. 12 month funding forecast our
budget at $103, 680 and 24 months forecast our budget at $207,360.

Transportation....................................80,000


We intend to reconstruct four vans in the cargo area to keep hot food hot and cold food
cold during corporate catering deliveries and restaurant to restaurant deliveries. Four vans
over two years are priced up to $20,000 for purchase and reconstructed cargo. We also
consider purchasing ready for sale, heated and refrigerated vans. We will determine the
cost for these two options under a budget of 20K for each van.

Office supplies/furniture........................60,000

The property has 10 large office rooms upstairs that will be furnished with cubic desk
sectionals and a media center consisting of a computer and video workshop for other
exempt activities.

Corporate catering...............................25,000

Our corporate catering is established for our funding partners. When our partners
schedule a catering time for a specific occasion, we will cater 3 dishes one dessert and
beverages to our Chicago funding partners. Two youth personnel will host our partners at
the facilities of our partners. This will give our youth a leading and working opportunity
to gain a more personal catering experience and diversify their communication among
peers.

Culinary training..................................47,000


Culinary training offers two major approaches to workplace training. The first approach
consists of group cooking classes designed around team building, preparing and eating
healthy food, leadership assignments, celebrating business accomplishments.

The second approach consists of an in-depth exploration of individual dynamics as
learners focused on enhancing diversity and communication, spontaneous problem
solving, leadership development, and holistic health. Both approaches combines exercises
in food preparation assignments, pre-workshop testing, take home assignments, catering
presentations, group analysis and field trips.
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In our retail store, we will have a box were paying customers can leave their contact
information to win a day of catering service. Once a week our staff will select one paying
customer to cater to in their home. We will record our catering service and the occupants
of the household. The purpose of our people feeding people campaign is to show a since
of caring and servitude by feeding the family and paying their gas bill.


Program evaluation


Jacob's Heritage Foundation intends to create 1500 + jobs in two years for youth in
twelve selected communities. We anticipate purchasing twelve mix-use properties and
and structure the retail spaces for restaurant use and other spaces for rental units, storage
space, program use and/or administrative purposes for our foundation. We will began in
one community and document our progress as a preliminary program. Profits for our
preliminary restaurant will structure the next restaurant opening until we have fulfilled
our short term obligation to selected communities.

The preliminary restaurant will obligate to hire 100 unemployed teens ages 14 to 24 and a
culinary staff of 12 adults who will train youth how to cook. Our directors will recruit
60% of at-risk teens from residential treatment centers, juvenile court programs and
Department of Social Services, and place them in place youth in programs prior to the
culinary club. The other 40 % recruitment will come from community center, church
youth groups, community non-profit organizations and schools.

During our recruitment we will initiate renovations of the first mix-use property for the
restaurant and our offices for our foundation. Our teens will soon go through stages of
cooking classes to become a responsible and skillful cook. Once teens have obtained the
education and knowledge in culinary, they will be given two options, to be on scheduled
payroll or cook for cash, which is to prepare culinary dishes for service. Our adult staff
cooks will also have the option to be on regular scheduled payroll or prepare dishes for
service.

Capital cost to purchase the building is $200,000. Our start-up is evaluated at $300,000
and an operation budget of $1,173,960 for two years. The programs outcome will achieve
job creation in selected communities, youth development and parent involvement
regarding teens 18 and younger. Our impact will be publicized in the areas of healthy
eating and strengthening communities.

Twelve communities are considered to be established as a business center and culinary
youth clubs. Are initial communities are South Shore, Grand Crossing, Auburn Gresham,
Roseland, Englewood, Avalon park, and Washington Park communities.



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Food is a necessity and people love to eat. People love to satisfy their taste buds. Whether
it is for nutritional benefits or for simple gluttonous purposes, food will always be a way
to the people's hearts. As long as The Feast Committee and Culinary Youth Club prepare
good tasting quality foods, our program will never fail.

Donate
https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=NQJC6CPQCK6C6
If you stay in Chicago, donate $100 and receive 8 meal tickets to use when we open for business
Want a tax deductible letter, donate here:
https://www.causes.com/fb/donations/new?campaign_id=109534&cause_id=641544
Nathaniel Morgan
Founder / Director
Jacob's Heritage Foundation
THANK YOU VERY MUCH


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