How I Support You

Foodservice Management Support for Residential Operations

-General Services-

I help seasonal and year-round camp Owners and Directors manage foodservice operations with greater confidence, control, and clarity. There are other chefs who specialize in fine-dining restaurants and five-star hotels, but seasonal and year-round camps have unique needs. Further still, many such kitchens have been turning away from catering or other convenience providers in recent years due to rising costs, but now face a knowledge vacuum upon the incumbent’s departure.

When you need to know why operations and systems are not working, call me! I normally assist via:

• Director Advisory Meetings

  • Regular one-on-one meetings with you, the Director, to work through anything related to your foodservice operation.

• Call-A-Chef Hotline

  • Direct access to an independent chef's expertise, available to you and your senior leaders. This is separate from our weekly meetings; this is an actual hotline you can call throughout the course of your work to seek independent operations insight.

• Menu Planning & Design

  • Menus designed in collaboration with your Executive Chef and grounded in your operation's food culture and traditions. This includes:

  • Cyclical menus planned across the full year, with special attention to:

  • Allergen and special-diet strategy, including reviewing opportunities to simplify complex special-menu requests

  • Volume planning support for quantity cooking

  • Order planning and streamlining of your ordering process

• Executive Chef Support

  • Independent support for your kitchen leadership. This includes orientation support, check-ins through the transition period, and the option for group discussions with the kitchen team where an outside perspective may help. One week-long on-site visit per year is included for direct observation, operational review, and debrief.

• Budget Analysis & Planning

  • A thorough review of your foodservice financials, including staff costs, food costs, contracts, supplies, equipment, and capital investment. This is combined with forward-looking budget planning, forecasted food and labour budgets, and planned capital investment. Once you have a complete financial picture of your operation, it is easier to fine-tune the budget to engineer more predictable results.

• Hiring & Camp-Wide Food Strategy

  • Advisory support for your kitchen hiring process, including review of job postings and applications. This is not a staffing placement service. It is support for your own hiring decisions. Also included: development of a broader food strategy that connects kitchen operations with food-related programming and activities across your whole operation.