Tools that do the arithmetic for you
The things every camp works out from scratch each spring. The calculators run right here — no email needed. The templates arrive by email so you can hand them to whoever runs the kitchen next year.
Cost per camper-day
Camper-days are the unit food budgets are built on: everyone you feed, times the days you feed them. Put in your headcount and what a meal costs you, and this returns a season budget you can defend in a board meeting.
The per-meal costs are starting points, not benchmarks — replace them with numbers from your own invoices or your distributor's quote and the output is yours, not ours.
Kitchen staffing
Crew size from the number that actually matters — how many hands must be moving in your worst service window. Based on the working ranges in How many kitchen staff does a camp actually need?
Each condition you tick pushes you toward the top of your range — they add simultaneous work, which per-camper ratios never see.
By email, so they survive the handover
Working spreadsheets, not blank grids. Tell us where to send one and it arrives ready to adapt to your kitchen.
Ingredient-level allergen tracking that survives a staff handover.
Two ways forward
— the same module on every guide, so it reads as advice rather than an ad.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
Disclosure: both companies are owned by the publisher of this site. They solve different problems, and we will say which one does not fit you.