When Tomaiya Stafford came to the University of Georgia, she discovered that Campus Kitchen in the Office of Service-Learning was hiring a graduate assistant, and it seemed like the perfect fit to combine her passions for cooking and service. Stafford got the job and helped lead volunteers and cooking shifts during her time at UGA.
Now, Stafford is tying on her apron, fine tuning her recipes and heading to Atlanta to bring nutrition, connection and kindness to those experiencing food insecurity.
Stafford, who completed her masters in nonprofit management and leadership from UGA this past summer, is currently raising money to launch her own nonprofit organization, There’s More Soup Kitchens or There’s More, for short. The organization will be centered around a restaurant dedicated to providing meals that foster community and dignity for all customers. Stafford said she often sees fear toward those who are homeless and food insecure, and her kitchen will be all about removing that stigma.
“I want to see communities built and burdens lifted off shoulders,” Stafford said. “My vision is to help people get off streets and into homes, and as our organization grows, I want to collaborate with other nonprofits to offer more resources and really make an impact on poverty.”
Stafford’s concept for There’s More was inspired by her college experiences. From being an undergrad at Berry College in Rome, Georgia, to her time in the Master of Arts in Nonprofit Management and Leadership program at UGA’s School of Social Work and during her time at Campus Kitchen, Stafford learned how accessible meals build strong communities.
“Campus Kitchen was my dream job, and I was getting to do everything I love,” Stafford said. “Campus Kitchen helped me see how creative you can get in the kitchen and the different ways you can make recipes from rescued food. I also learned the importance of thank you and how that appreciation really builds community.”
Campus Kitchen taught Stafford the aspects of building a good team, she said. She learned how to work with other volunteers, understand each other’s goals and values and then help each other bring those goals to life. Stafford also experienced why and how building strong relationships with community partners was necessary for the program to thrive, a perspective that will help Stafford connect There’s More with related organizations making an impact around Atlanta.
To be as accessible as possible, There’s More will operate under a pay-what-you-can business model. The menu will have suggested prices, but Stafford will also offer a minimum price of $3 for the same full-size meals. If $3 is still too high, there will be volunteer opportunities available at There’s More or through partnerships with other organizations, and customers can enjoy a fresh meal in exchange for 30 minutes of volunteering.
Additionally, Stafford is creating a system of “Be KIND!” cards—gift cards that anyone can purchase at the restaurant or from collaborating nonprofit organizations to pay it forward and provide others with a free meal.
This business model was inspired by a similar restaurant that Stafford discovered while at Berry College. She was in the Bonner Program, a scholarship awarded to students who commit to engaging in service throughout college. For her Summer of Service project before her senior year, Stafford discovered a pay-what-you-can cafe in Raleigh, North Carolina, called A Place at the Table. She served as a volunteer that summer and saw how the pay-what-you-can business model brought the community together.
As she kickstarts There’s More Soup Kitchens, Stafford’s main focus is investing in a food truck, and she is raising money through her personal baking business, She Baked It! Stafford is also participating in events around Atlanta, networking with nonprofits leaders and connecting with other organizations to introduce her pay-what-you-can restaurant to the city.
“Now that I’ve graduated and have more time on my hands, I look forward to connecting even further with business-minded professionals and nonprofit leaders,” Stafford said. “This next season feels full of possibility, and I’m eager to gain wisdom, build meaningful relationships and secure the support needed to bring this vision to life.”
