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A different kind of Kitchen
confident that the formula that we have is
something that can scale and now it will be
necessary to scale, but we won’t have to necessarily
depend on the local restaurants and
suppliers. We can’t go into Nashville and go,
‘Hey, restaurant people, we’re here to help, give
us a lot of money so that we can help your
people.’ That’s not an option.”
But Turner said while they would like to
help everyone, the staff has really had to focus
on the mission of helping those in a particular
crisis, not necessarily those who are under- or
unemployed.
“The (GK) staff is doing an amazing job in a
very challenging situation,” Turner said. “They
got absolutely overwhelmed when this first hit. It
was very hard for the organization to make a
stance and say, ‘We are not here for under- or
unemployment. We’re here for crisis.’ And to
stay in that lane because there’s a lot of pressure
to help everyone. But if we had opened ourselves
up to under unemployment, we would have
been out of money overnight.”
“We had to be very clear in our mission
statement that we are there for people in crisis,”
Hall added. “ There’s an unprecedented demand
for help so that the community has responded.
Let’s say you had four months savings, which is
rare for a restaurant employee, but even they are
tapped out by now. They’re right there. And then
the crisis happened and add on a crisis of like,
their child breaks his arm riding a bike during
this. Who’s going to pay the deductible? Do you
take him to the hospital or pay your rent? It’s
those cases that have popped up that were able
to help with that are crucial to keeping people
housed and fed. There’s so many instances of
things like that where COVID has affected
people financially, but then there’s a crisis that
pops up during this and they just don’t have the
wherewithal to deal with that. And we can come
in and help them.”
For more information on Giving Kitchen,
visit thegivingkitchen.org.
/thegivingkitchen.org
/www.atlantacommunities.net