Look a food up before it goes on the menu
Search the USDA's FoodData Central: serving sizes and label nutrients for menu planning, and for branded products the full ingredient statement, with the nine common allergens highlighted so nothing hides in line four of the fine print. Standing in dry storage? Scan the barcode on the case with your phone and the product comes up by itself.
The highlighting is a reading aid, not an allergen determination. Formulations change; the label on the package in your dry storage is the one that governs.
Search 450,000+ foods by name, or point your phone's camera at the barcode on the case.
Hold the barcode inside the frame. It reads in a second or two.
Data from USDA FoodData Central, fetched live and unmodified apart from trimming. Branded label nutrients are per serving; generic USDA entries are per 100 g.
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.