Skillful staff will find ways to help children learn about nutrition in many more places than the camp dining hall at all different times throughout the camp program. The cost of food often comprises 30 to 40 percent of a camp's total operating budget. The person responsible for menu preparation must know how to reduce costs while meeting the nutrition needs and taste preferences of campers. Regardless of these variables, any camp could benefit from the following cost reducing methods. Plan early to allow for changes in market prices.
Standard recipes prevent waste and provide an excellent guide for food purchasing.
Buy in bulk, if storage space is available, to reduce the cost per item. Many camps are eligible to receive government surplus foods, and camp menus often reflect what grew well the previous year. In order to get the most and best use from bulk and surplus products, develop recipes which use the products in a variety of ways. Practice effective inventory procedures and menu planning. Know that the food you order is the food you want.