Category Archives: Food Services + Concessions

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

Menu Makeover

Snack time! Photo courtesy of Kanakuk Kamps

8:30 a.m. 1 p.m. 6:30 p.m. These times, give or take 30 minutes depending on your camp schedule, are some of the most important hours in a camper’s day. Apart from swimming, hiking, and sporting, eating (and snacking) reigns supreme at camp. And like guests attending a wedding, campers remember the food–whether they loved it or, well, pushed it around their plate with a fork and made faces. Together with Web Editor Ann Norman, I went on an electronic quest … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Issues, Nov/Dec 2012 | Leave a comment

Dining Hall Design And Kitchen Layout

Take into consideration all uses when designing a camp dining hall. © Can Stock Photo Inc. / JanMika

No other building or facility occupies campers’ time like the dining hall. Campers and alumni remember, rather revere, the wonderful experiences they had in their camp dining hall: the songs they sang, the friends they met, and, hopefully, the wonderful meals they ate. While the computer-aided design (CAD) system, drawing board, and T-square are the tools of design, the dining hall is an expression of the camp ownership or management. This individual, or group of individuals, must communicate the purpose … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Issues, Sept/Oct 2012 | Leave a comment

Food Preparation

  Anyone can cook. After all, even Neanderthal man put fire to meat and called it cooking. But the key today is in the preparation. Food preparation in camps, as well as at other venues, requires a variety of knowledge, yet there are some specialties unique to camp food service. A few helpful hints can greatly improve the focus of every camp–the dining hall. Often, there is only one entrée offered at each meal, whereas restaurants and even school cafeterias … Continue reading

Posted in Camp Business, Departments, Food Services + Concessions, Issues, Jul/Aug 2012 | Leave a comment