City Garden Montessori School’s Post

#APTipTuesday – Have at least two people on your team do a nitty gritty review of the venue contract before forwarding for signature. Ask for clarification on anything you don’t understand, and don’t be afraid to ask about additional concessions. Here are some areas to have top of mind when reading through the contract: 🔸 The food and beverage minimum and how it compares to the previous year 🔸 Whether there are room rental fees 🔸 Payment schedule and options for payment 🔸 Details of the cancellation policy 🔸 Making sure agreed upon concessions such as a reduced corkage fee or complimentary guest rooms are documented Need another set of eyes? Reach out to us. We are happy to help. #AnnPlans #TipTuesday #NonprofitEventPlanning #EventTips #ContractReview #NonprofitSuccess

Today, you can win a Case of Naked Wines, kindly donated by the Team at Document Direct. And as Christmas puns go, Document Direct are winning 👇 Document Direct helps take the stress out of making the Christmas pudding. Just dictate the ingredients you need, and within minutes, you'll receive a complete written shopping list directly to your email. No more scraps of paper, no more return trips to the bakery - let Document Direct help make your Christmas an even happier one. To enter to win today's prize, head to https://lnkd.in/e3WkT_r #ConsciousAdventCalendar2023 #advent #December #DecemberGiveaway #lawfirmmarketing #lawfirmgrowth #legalsector #lawfirmsuccess 

Nearly 150 Dallas-Fort Worth businesses will participate in DFW Restaurant Week in 2024. Reservations are open now, as of July 8, 2024. Between Aug. 1 and Sept. 1, 2024, businesses participating in DFW Restaurant Week sell a two-course lunch or brunch for $29 and a three-course dinner for $49 or $59 per person. At some, this price is lower than the typical cost-per-seat for dinner. At all seatings, DFW Restaurant Week donates about 20% of the meal to the North Texas Food Bank or Lena Pope, two Dallas-Fort Worth-based nonprofits. This event has raised about $11.7 million for both nonprofits in its nearly 30 years, according to a news release. By Sarah Blaskovich #DFWRestaurantWeek #DFWFoodie

🏈 Being from Missouri, I'm an unapologetic Kansas City Chiefs fan. So, of course, I heard Andy Reid's story about Taylor baking Pop-Tarts for the O-line. 👏 While I don't eat them myself, I've got to give a slow clap to the Pop-Tarts brand for staying relevant. Here are some reasons why I think this will work well for the Pop-Tarts brand: -Andy Reid brought the brand into the conversation organically. They didn't force their way into a conversation. -They reacted quickly and found a way to continue that relevant conversation in an entertaining way. -Donating to a Kansas City charity is their 'payment' to keep their brand in the news for a few more days. -They incentivized interaction between the Pop-Tarts and Taylor Swift brands by offering a win-win challenge. "Give us your recipe, and we'll double our donation to the charity" is a tremendous win-win message. The Pop-Tarts brand is undoubtedly hoping for a deeper collaboration than this, but what a great place to start. Great job at keeping the Pop-Tarts brand relevant! 🤞 If Taylor does share a recipe, here's hoping it's a healthier version! 🤞 #influencermarketing #brandreputation #brandmanagement #poptarts #taylorswift #kansascity #kansascitystar #kansascitychiefs #andyreid #brand #stayrelevant #printadvertising #swifties #popculture #pr #marketingstrategy #strategy #charitysupport #foodbanks https://lnkd.in/g3edR--2

Today is National Pizza Day. You ask "What does pizza have to do with business, leadership and success? The answer is A LOT. Pizza is the second most widely circulated form of currency next to, you know... real currency. How many employee Thank Yous have taken the form of the ubiquitous office pizza party? How many charities and non-profits have thanked their volunteers with.... yes, pizza? Admit it, last time you got your buddy to help you move, you probably bribed him with pizza and beer. No cash changed hands, it wasn't necessary. You had pizza. Lemme tell you a story.... many years ago I started a small medical billing company with a buddy of mine. (We convinced a couple doctors to jump ship and be our first clients, but that's a different story.) Anyhow, we rented a small (VERY small) office and the two of us, side by side, worked from 8am to 10pm, 6 days a week for the better part of a year getting things running. Just about every night we'd call Pizza Hut delivery for dinner, because they accepted company checks. We figured we were being smart keeping the expense under the company since neither of us got a paycheck yet. At the end of that year when we reviewed our annual expenses, after rent, our second highest expense was, you guessed it... Pizza Hut. True story. I think if you ask around, you'll find that pizza has fueled as much, if not more, late night entrepreneurial fantasy and mayhem than Red Bull or black coffee. And sometimes these three are simultaneously combined and consumed in various configurations. So let's all take a moment today to sing the praises of the mighty pizza, the backbone of industry, innovation and ingenuity! #nationalpizzaday

Thanks for your article in F&P (Fundraising & Philanthropy) magazine, Steven. Valuable advice for #charities. Do you have advice about admin overheads for grant-seekers? In my experience, non-profits - especially those new to grant fundraising - can feel uncomfortable requesting a high funding amount. Your advice to people who are "shy" about asking for what they need is spot on: "describe what you would do with more funding if available". Sometimes organisations undervalue the costs associated with a grant. Applicants request funding that is not enough to cover the cost to deliver the program, forcing them to use reserves or other funds (donations, bequests) to make up the difference. Charities should request an amount that covers all the "hidden costs" required to write, deliver, measure and acquit the grant, including staff time, and a percentage of the organisation's running costs. This amount should also make allowance for the funds needed to ensure the organisation is sustainable - investment in capacity, governance, innovation, staff development and raising the next dollar (fundraising). The sector is becoming more aware of the need for greater flexibility in grant funding. More funders are awarding grants with less restrictions so the money can be directed to where it will have the most impact. Initiatives such as Reframe Overhead Pay What it Takes are encouraging charities, funders and donors to change the conversation. Could programs like Penfolds' help to educate grant-seeking non-profits to account for the cost of being sustainable in their approach? This could help reverse the dominant "hand-to-mouth" attitude in the sector. I'd love to hear your perspective. #nonprofits #fundraisers #fundraising #grantmaking #grantfundraising #forpurpose

Every day it seems like restaurants especially are getting beat up in the press for high prices. Most of the big chains/franchises are now scaling back prices to try an win customers back. @Dining for Charities is a great answer for restaurant and services looking to impact their community and win customers. That is what Dining for Charities is all about. To find out more let's have a conversation. #restaurants #restaurant franchises #chefs

Corporate Gift Ideas for the 2023 Holiday Season 🎁 "From splurge-worthy surprises to tasty foodie items, here's what you'll want to give to those on your list this year." Read more via BizBash ⤵️ #AtlanticCity #EventProfs #MeetingProfs

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Executive Director Myles Vanni, who has been with the Inn of the Good Shepherd, Sarnia, Ont., for 19 years, says that the community's need has never been higher, with so many households turning to food banks and other programs for assistance. He notes that the people who regularly visit the food bank are those who used to manage their expenses from one paycheck to another but are now unable to make ends meet. Unfortunately, despite the rise in demand, donations have decreased by 20%, causing food expenditures to increase from $5,000 to $20,000 per month. Vanni is concerned about the long-term sustainability of food banks and their ability to keep up with the growing demand. However, he remains optimistic and is exploring new partnerships with chain businesses to find new sources of support. The Inn has a successful food recovery program in place, where it collaborates with local grocers and businesses. The Bagel Factory and Tim Hortons are among the businesses that donate "day-olds". In addition, Little Caesars donates hot and ready pizzas that are no longer viable for customer purchase after 12 minutes of sitting. The Inn also visits chain grocery stores at least once a week to collect day-of or near-expired items that are still good for consumption. According to Vanni, grocery stores have been very cooperative and helpful, providing meats, cheeses, breads, and vegetables. Local grocery stores like Walmart and Metro provide various ways to support the Inn of the Good Shepherd's food bank. Walmart's donation split is usually 90/10 in favor of the food bank, while Metro offers pre-made bags valued at $6.99 based on the Inn's high-demand product needs. By donating at these stores, people can be confident that most of their contribution will go directly to the Inn of the Good Shepherd. To learn more about how you can support your local food bank, please visit the link: https://lnkd.in/gkCrdb3z