Three-week cycle menu
A working rotation with diet variants, ready to adapt to your equipment.
- Three full weeks of breakfast, lunch, dinner and snacks that repeat cleanly through a season
- Diet-variant rows beside each meal, so gluten-free and vegan are planned rather than improvised
- Built to be adapted: swap dishes for your equipment and your campers, keep the rotation logic
Get the file
Tell us where to send it and the working spreadsheet arrives immediately, attached to the email, so you can forward it to whoever runs the kitchen next year.
No list, no drip sequence; requesting a file gets you the file.
Two ways forward
The same module on every guide, so it reads as advice rather than an ad.You have the people
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
You cannot keep a crew
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.