Kitchen Assessment and Evaluation
Customized Training
Problem Solving and Assistance
Cost Reduction and Savings Tips
Organization and Management
Inventory Management
Menu Development and Execution
Customized Training
With over 50 years of combined experience in the Camp Food Service arena, we know what the most important things are when it comes to the camp kitchen. Utilizing this experience, we have tailored on-site and virtual training programs that maximizes efficiency utilizing tips, tricks, and time tested processes to increase the efficiency of the operation.
Cost Reduction and Savings Tips
Our from scratch approach is just one cost savings tip that can have significant financial implications. We will share knowledge with you on how you can save a little money from many areas in the kitchen that will quickly add up. Over the years, we have developed strategies on how to do this and what works best at Summer Camp. Once these habits become routine, they are easy to maintain and your bottom line will benefit.
Inventory Management
Setting up for success starts by creating a par and making sure that the camp kitchen has what it needs to never skip a beat. The last thing you want is for production to stop because of the lack of product. The best way to go about this is with a solid inventory management protocol. This way the Chefs always know that they have what they need, how much they need, and when they need it. You don't want to be behind the eight ball in the kitchen!
Problem Solving and Assistance
Utilizing our knowledge and expertise, we can be available to help your staff with questions/advice regarding the food service operation. From recipes and menu questions to ordering and production quantities, we will be available to support your staff through any trials and tribulations that present themselves almost surely during every summer in the camp kitchen.
Organization and Management
Running an organized and well managed kitchen will have a tremendous impact on the success of your food service. From morale to food quality, this aspect of the kitchen is high on the priority list. We put an emphasis on this and reinforce it throughout our training. By providing support to the key players in the kitchen, we help to maintain a level of confidence that keeps continuity and structure in the camp kitchen.
Menu Development and Execution
We will help you understand how the menu impacts the kitchen and assist with making sure the menu can be executed in a functional way within the contraints of your kitchen, the equipment you have, the refrigeration space and storage space available, and the amount of staff that are in your kitchen. The camp kitchen success comes full circle when the menu is tailored for your camp and its special characteristics.
