What business students learn about ethics in a Philadelphia soup kitchen
For the past decade I have volunteered at St. Francis Inn, a soup kitchen in the Kensington neighborhood of Philadelphia.
Kensington, for those not from Philly, has long had a reputation for potent but affordable street drugs. Interstate 95 and the Market-Frankford elevated commuter train line provide easy access to the neighborhood for buyers and sellers, and abandoned buildings offer havens for drug use and other illicit activity.
St. Francis Inn Ministries, which was founded by two Franciscan friars in 1979, serves sit-down breakfast and dinner for thousands of people each year, many of whom suffer from poverty, homelessness, and substance use disorder. It also runs Marie’s Closet, a charity that provides free used clothing and housewares.
These ministries are operated by a core team of nine full-time members, hundreds of volunteers from local high schools and colleges, and an ad hoc team of folks from many walks of life.
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In the years I’ve been volunteering at St. Francis, significant changes have occurred in Kensington, including gentrification, soaring housing prices and increased police activity. Such changes can make it harder for people who suffer from poverty and homelessness to remain in the neighborhood.
Around 2018, the number of guests visiting St. Francis Inn was already dwindling noticeably. I heard volunteers speculate on whether St. Francis Inn should relocate further north in Philadelphia where there are more people in need. Others wondered whether St. Francis Inn should create a mobile unit that traveled to people in need wherever they may be.
As I listened, I realized that this was a business decision. As a professor of management at St. Joseph’s University in Philadelphia, I decided to present this decision to the students in my Management Honors Capstone Seminar. In January 2026, I published a business case study titled “Dealing with Change in Kensington, Philadelphia: The Case of Saint Francis Inn.”
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