There's no guide to steering a social enterprise through a global pandemic. How do you shore up cash? How do you keep your customers on side? How do you reassure and guide your team, keep everyone healthy, and stay semi-sane yourself? This week's voice from the frontline comes from Washington DC, where DC Central Kitchen – which addresses hunger and poverty by training out-of-work adults for careers in the food business, and by serving meals to schools – has just achieved a 'tremendous overhaul' of the business. CEO Mike Curtin tells us how they pulled it off, what his real worries are for the future – and why his long bike rides are more important than ever.
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