Category Archives: Food Services + Concessions

Gluten-Free Territory

It is important to think outside the box of traditional snacks to accommodate gluten-intolerant individuals.
© Can Stock Photo Inc. / McIninch

When preparing food for a large group of people, the administration of a camp may find it difficult to adhere to the guidelines of special diets. Basic knowledge of the different food allergies and intolerances can help staff members understand how better to serve campers who may require additional attention. For example, Celiac Disease—once thought of as rare—affects as many as 1 in 133 people, or more than 2-million Americans, according to the National Institute of Diabetes and Digestive and … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Insider Access, Issues, Nov/Dec 2013 | 1 Comment

Kitchen Cent$

The most effective camps evaluate budget costs with a return-on-investment mentality. 
Photo courtesy © Can Stock Photo Inc. / Leaf

This time of year is often consumed by projections and deadlines to submit next year’s food budget. Although the numbers may seem enormous, don’t lose sight of the fact that financial success in the kitchen is won or lost by pennies at a time. There are three ways to determine a dining-services budget. The best way is cost-projecting—determining an actual cost per camper and multiplying that figure by the number of expected campers. The next best way is using the … Continue reading

Posted in Camp Business, Food Services + Concessions, Sept/Oct 2013 | Leave a comment

Kick Nutrition Up A Notch

Modifying recipes may not turn picky eaters into vegetable lovers, but they may be inclined to try a dish before denying it. 
Photos Courtesy Wellspring Wisconsin

Providing meals for campers often involves finding a balance between foods that promote health and options campers will actually eat—all while taking cost and resource limitations into consideration. Unfortunately, many children arrive at camp with a wide range of food aversions or preferences that range from the very specific to the very general (i.e., “I don’t eat cottage cheese” to “I don’t eat ANY fruits and vegetables”). Considering that some children require 20 or more introductions to a food before … Continue reading

Posted in Camp Business, Food Services + Concessions, Jul/Aug 2013 | Leave a comment

Read Between The Labels

When accommodating dietary requests, it is important not to make a camper feel different or like he or she is a burden to staff members. 
© Can Stock Photo Inc. / stillfx

Requests for “special” diets at camp cannot be wished away, since approximately one in every 13 children has a food allergy. As diversity in camp communities continues to increase, many camps will encounter religious or lifestyle choices that may also inform food choices. Food is one of the most personal ways to extend hospitality to campers and guests. Putting systems in place to accommodate a variety of diets can open doors to new people and provide a safe and welcoming … Continue reading

Posted in Camp Business, Food Services + Concessions, Jul/Aug 2013 | Leave a comment

The Camp Kitchen

Know your camp's liabilities for safety in the kitchen.

Space does not permit a discussion of every possible legal circumstance that may occur at camp, nor is this article intended to give specific legal advice. But ignorance of the law is no defense. It is good to understand a few basic concepts to inculcate responsibility when purchasing, preparing, and serving food to campers, staff, and guests. Law is very definitional, and not all jurisdictions define the law alike. Consider two hypothetical cases: Case No. 1 A camp contracts with … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Issues, March/April 2013 | Leave a comment