Everything a camp kitchen knows, written down.
Menu cycles, allergen protocol, crew sizing, per-camper-day cost, inspection prep. Written by people who have run these kitchens, for the director trying to plan next summer.
1 guide · 4 calculators & templates · no vendor pitch until you ask for one
Browse by what is going wrong
Tools that do the arithmetic for you
The four things every camp works out from scratch each spring. The calculators run right on the page; the templates are yours by email so you can hand them to whoever runs the kitchen next year.
Open the tools →There are only two ways to fix a camp kitchen: run it better, or stop running it.
Both are legitimate. Which one fits depends on whether you have someone who wants the job.
Run the kitchen on systems instead of memory
Camp Kitchen Pro holds the recipes, par levels, allergen flags and production plans, so a new crew inherits the last one’s work.
- Scale recipes to any headcount
- Allergens flagged at the ingredient
- Orders built from the menu
Have the whole kitchen staffed for you
Summer Camp Cooks recruits, trains and manages the crew, with a food service manager on site who owns the outcome.
- Crew recruited, trained and managed
- A food service manager on site
- Camps of 100–900 campers and staff