Saturday, 12:41.
The grill has a line.
Someone from site 22 just walked up to the office to ask whether you deliver. Someone else is on the phone asking what is on the menu, and the menu they found online is from last summer. This is that same lunch, run out of CampGuide.
For camp grills, snack bars, coffee windows, pizza nights and deli counters. No printer, no runner, no whiteboard.
ways an order reaches the kitchen rail
place a price changes for every menu
accounts a web customer has to create
fulfilment modes, pickup and to the site
Menu items come out of the same catalog as the camp store, so the bag of ice sells at the register and off the menu from one record with one stock count.
Rewrite next season all winter. Guests keep reading the menu you published until the day you say so.
A folio order from site 22 and a card order from a day visitor land in the same queue, with the site number on both.
Saturday lunch, two ways in.
Every ticket arrives with the site number, whether it is pickup or delivery, and how long the kitchen said it would take. Work one through below.
Guests read this. It stays exactly as published until you publish again.
Take one from ordered to handed over, or send it back to the grill.
Take one from ordered to handed over, or send it back to the grill.
From a supplier price rise to Memorial Day.
The two things a camp kitchen actually spends its year doing.
Built while the winter menu is still what guests are ordering from.
Eleven items adjusted in one pass, with an audit entry written for each one.
Guests see what you published, not the edit you were halfway through.
Site number, options chosen, and the mode, all on the ticket.
Paid by card, no account, with a live status page they can watch.
Set to run between two dates, so the swap does not depend on anyone remembering.
Twenty two things you set up once per outlet.
Then the menu, the rail and the money look after themselves.
22 things listed right there. Ask about any of them and we will show you it working on your own park, not on a slide.
Every campground platform has a checkbox for a snack bar.
Then Memorial Day arrives, the line reaches the bath house, and you are back to a whiteboard, a runner and a kid shouting site numbers across a hot kitchen. The checkbox never had hours, or sizes, or a way for a guest to order without walking over.
This module was built for the weekend that breaks the whiteboard.
Building the menu.
The part most campground software leaves you doing in a laminator.
Type the cheeseburger in once, sell it on three menus.
Enter it one time with its price, its photo, its dietary tags and its allergens, then put it on lunch, on late night and on the pool bar menu without typing any of it again.
The same item can carry a different price and a different badge on each menu it sits on. Mark it a house favorite on lunch, charge a dollar more at the pool bar, leave everything else alone.
Change the photo or the allergens here and all three menus change with it.
Sizes, sides and the things people ask for.
Give an item its sizes, then build the choices a cook actually gets asked about. Say how many a guest must pick and how many they may. Set the one most people want as the default so the fast order stays fast.
A choice can take money off as easily as add it, so no cheese comes off the ticket at minus seventy five cents. Build a side group once and reuse it on every item at every outlet you run.
Every choice comes through on the kitchen ticket in the cook’s words, not a code.
Draft the summer menu in March.
Menus publish as versions. Work on next season all winter and guests keep seeing the menu you published last, right up until you press publish. If the draft turns into a mess, throw it away and the published menu is untouched.
What you publish is also what gets charged. The price a guest reads on the menu is the price that hits the folio, including the higher pool bar price, so the menu and the till never disagree.
Summer menu, v5
Draft. Perch is back on, prices moved on four items.
UnpublishedSpring menu, v4
Live since March 14. This is what guests read right now.
PublishedSpring menu, v3
Replaced March 14. Kept so you can look at it or go back.
ArchivedEvery change is signed. Who moved the price of the lake basket, and when, is on the record.
Beef went up twelve percent.
Move a whole section in one pass instead of opening fourteen items on a Tuesday night. Pick a percentage or a flat amount, look at exactly what will change before you commit, and leave the cold case alone.
CampGuide writes down every item it moved, the old price, the new price and who approved it, so next spring you can see what you actually did.
4 items change. Cold case is not affected. Rounded up to the nearest nickel.
How operators actually use it.
Short walkthroughs of a real situation, start to finish.
Running service.
Everything that changes between opening the window and closing it.
The perch ran out at one
Mark the lake basket sold out until four and it greys out everywhere a guest can see it. The front desk can do this without being able to edit a single price.
Forty tickets and two cooks
Pause new orders for as long as you need. The menu stays readable with a line telling guests when the window opens again, and ordering turns itself back on.
Breakfast stops at eleven
Put a time of day on an item or a whole menu and it appears and disappears on its own. Biscuits and gravy in the morning, wings after nine, no one flipping a switch.
The window is open late
Each outlet keeps its own weekly hours, including the nights you close after midnight. Orders outside those hours do not reach the kitchen at all.
Somebody hit ready too early
A manager can pull a ticket back a step. A fired order that has to go away entirely gets refunded first, then voided, and the stock goes back on the shelf.
Your grill lead is not your bookkeeper
Editing menus, publishing them, marking things sold out and refunding an order are four separate permissions. A seasonal cook can run the rail without seeing the register catalog or the folios.
Where the money lands.
Two ways to order, two ways to pay, and one set of numbers at the end of the day.
The guest pays the way they already pay.
A guest in site 22 orders from their stay pass and it posts to the folio next to the site fee and the firewood, then settles at checkout on the card already on file. Nothing to run at the window.
A day visitor with no reservation and no account opens your dining page from a link, pays by card there, and watches a status page while they walk down. Tips reach the person who ran it out, on pickup and dine in, not just delivery.
Paid at checkout with CampGuide Pay, on the same card as the stay.
You find out whether the grill made money.
One report across both order paths, by the day the order was placed. What each outlet took in, what came back as refunds, what the average ticket was, which five items actually sell, and the hour the rush really happens.
If a card ever goes through and the order does not, because the window closed or the last basket sold thirty seconds earlier, that order is waiting in a queue to be refunded instead of sitting somewhere nobody looks.
Top seller: cheeseburger, 61 sold. Perch sold out at 1:04 PM.
Questions operators ask.
Do web customers need an account?
No. Anyone can open your dining page from a link you share, build a cart, pay by card for pickup, and watch a live status page until you mark it ready. No reservation, no login, no app.
Can I run more than one outlet?
Yes. The grill, the coffee window and the pizza trailer each get their own hours, prep time, photo, phone number and menus, and each can take pickup, delivery or dine in independently. A cook can watch one station or every station on the same rail.
How do in park orders get paid?
A stay pass order posts to the guest folio and settles at checkout like any other in stay charge, on the card already on file. If you would rather be paid up front, the guest can pay at the moment they order instead, or you can offer both and let them pick.
Do I have to enter the camp store items twice?
No. Menus draw from the same catalog as the register, so the bag of ice sells at the counter and on the cold case menu from one record with one price and one stock count. Putting an item on a menu is a switch, not a second entry.
What if a card goes through and the order does not?
It lands in an online orders queue marked for attention, with the amount and the guest on it, so staff can refund it in a couple of taps. Refunding a paid order is its own permission, separate from editing menus.
Can I stop taking orders without taking the menu down?
Yes. Pause ordering until a time you choose. The menu stays readable so guests can still see what you sell, with a line telling them when the window opens again. It turns itself back on.
Can a guest tell you they cannot eat something?
Items carry dietary tags and allergens that show on the guest menu, and leave off choices come through on the kitchen ticket in plain words. No slaw shows up as no slaw.
Works with the rest of the park.
Food and beverage is one of twelve modules, and it shares the guest, the folio and the day close with all of them.
Bring us your current menu.
Send us the laminated one from the window, however out of date it is. We will have it built, priced and taking orders before your next weekend, and you can keep the laminator for the pool rules.