Fundraising is like cooking...

Happy Holidays!

While prepping a small feast during the holiday season, I thought about how similar fundraising is to cooking. And if you, like me, really enjoy both, you may savor this post. I'll include the evening's recipes at the end!

Planning—A well-considered plan always provides the best result for fundraising or cooking. But sometimes, as a fundraiser—and as a cook—you need to be nimble and whip something up at the moment. Knowing the basics and your donors (or guests) means you can work thoughtfully with a plan yet take advantage of opportunities as they arise. 

The audience - How many donors - or diners - are you hoping to reach? A big family reunion at a park or an intimate dinner party at home? A smart fundraiser understands the importance of keeping costs reasonable. Big reach (e.g., direct response) should be lower-cost but no less tantalizing... crowd-pleasing for a variety of palates. A small dinner party (e.g., major donor work) with multiple courses is more labor intensive and may cost more per person but results in a better return in the end - stronger relationships and greater gifts. Both a fundraiser and a chef know how to balance the cost-effectiveness for the differing groups.  (Kivi Leroux Miller on defining your audience.)

The recipe—Fundraising techniques are just like recipes. There are those that are tried and true, ones that the pros don't have to think about much to pull together. Some recipes need to be followed carefully to produce the right outcome. Cooking components need precise proportions, heat and timing, but there is lots of room for creativity. Ultimately, you want to delight your donors (and diners) and keep them returning for more. (Marc Pitman talks about the right recipe.)

The ingredients - In both cases, fresh is best! Be sure you are offering your donors and your diners something to fortify them, for donors that would be outcomes of the work they are supporting. Pablum is boring, too much sweet doesn't sustain. (Mark Phillips talks about better engagement of donors.)

The creativity - Once you - as a fundraiser or chef - have the basics down, creativity adds so much more to the experience, playing with textures, tastes, or presentations. Creativity adds excitement but doesn't always work. Be sure to test those new creations before expanding them to the menu. (Visit the Showcase of Fundraising innovation and Inspiration.)

Too many cook spoil the broth - As the fundraiser or the cook, you are the expert. Too many fingers or opinions can end up dumbing down your message or food. Resist. (Tom Ahern's take on this matter)

[caption id="attachment_436" align="alignleft" width="175"] Too much cognac concentrated in a coq au vin[/caption]

When disasters happen - Kitchen fires (or flare up with board members)? Missing ingredients (response envelope not included)? Don't throw up your hands in despair. Throw on your apron and figure out how to make the best of a bad outcome. Call a colleague, post a tweet, send an email - many of us on social media are happy to support you as you salvage your creation.

Remember—the greatest chefs didn't get there overnight. Experience, trying and failing, listening, and tasting all helped them develop their craft. It is no different for fundraisers. Remember that there is plenty of experience to glean from, whether from books, conferences, or social media. As Gail Perry says, "Get fired up!"

Our Holiday Menu

Pâté and cocktails to start
Truffled Lobster Risotto
Salad of small lettuces, tomatoes &  vinaigrette
Filet mignon with chanterelles
Tarte Tatin aux Poires

Wishing you a happy holiday season!