Happy Kitchen - Happy Camp. Here are some best practices for camp kitchens of all kinds!

Running a food service at your day camp is not typical, and it certainly isn’t in the talent wheelhouse of most camp directors.

But for those who can pull it off, it can be an awesome perk for your camp families- while hopefully not being a huge financial or managerial burden upon you.

We’re joined today by Sam Borek, who honed his kitchen skills at resident camp, and who actually enjoys managing the ins and outs of the day camp kitchen.

Tune in to hear about:

Determining Menu
Choosing food vendors
How do the kids ORDER their meal each day?
How is it served, non-pandemic, during pandemic (next summer)
Desserts
Allergies
Healthy
Not Healthy- Snacks, Ice Cream/Ice Pops

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YOUR HOSTS:

Andy Pritikin, Owner/Director - Liberty Lake Day Camp

GUESTS:

Sam Borek, Camp Owner/Director - Woodmont Day Camp

SPONSORS:

Thanks to our wonderful sponsors who help make this Go Camp Pro podcast possible:

AM Skier Insurance http://www.amskier.com/
Commercial Recreation Specialists (CRS) https://crs4rec.com/

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