a discount. This way we can get rid of what we have left over, and they can get a discount as well.” In the Great White North, Sabrina Henderson, campground manager at the Brighton KOA, in Brighton, Ontario, said she focuses on not making mistakes when look- ing at her inventory. “The least number of mistakes we make is key,” she said. “Owners should also make sure portion control is in place and correct. I place the food orders myself. I generally know how much we go through in a week- end and how much we need to order so we don’t have a ton sitting there that has to be thrown out.” She also highlighted that the Canadian minimum wage went up in 2018, so all of her pricing had to go up as well. Understanding Staffing and Training Expectations Staffing for food service can be as impor- tant as the food itself. Westover noted that depending on the complexity of the menu, certain staff can even crossover from other jobs. “If you have a smaller snack bar you will needtheemployeesthatcancrossoverfrom the front desk or other things they handle in the park,” he said. “You get rushes, and especially if you are smaller, you need the cross-trained staff members to flex in. “If you have a larger park, you may have more employees who are in key positions,” Westoveradded.“Youknowwhentherushes will be, and you are able to staff up to handle it. At that point it’s just a matter of who can crossoverandwhocan’t.Lookforemployees that have a service gene, with the ability to happily wait on those customers. But they have to be able to produce quality food fast to keep the customer coming back.” Phipps handles 450 campsites on her 55 acres and prefers hiring the younger crowd to staff food services. “We have become the popular place to work for kids in our area,” said Phipps. She notes that she has staff flex-in for rush hours. “Mostofourfoodserviceemployeeswork on the recreation team as well,” she high- lighted.“Theyrotateandarecross-trained.It keeps people excited to come to work, since they work different departments.” Food service protocol and safety is also WOODALLSCM.com July 2019 - 21 ServSafe certification,” she said. “She at- tendsallkindsoffoodshowsforusandstays up on any kind of training that she needs. “She owns it,” continued Kelch. “You have to have someone who owns it. We are trying to run a campground and a lot of ownersdon’tknowaboutfoodoperations.To have that person that understands food and can take that load off is very important.” ThingsarebitmorestringentontheCana- dian scene, according to Henderson. “We have staff in before the season opens and we do a whole day’s worth of training where they make everything on the menu at once and then eat it so they understandwhatnottodo,”saidHenderson. But local food and fire safety rules pose a challenge. There are inspections that campground owners should consider before adding fry-pits or major commercial equipment to their facilities. “At the beginning of every season I have togetmyfiresuppressioninspectionthrough alicensedinspector,”saidHenderson.“That is for the fire extinguisher system that goes above the fryers. Then the fire department comesinanddoestheirinspectiontoensure there are no fire hazards. “The health inspector comes in, along with the propane inspector,” she continued. “Then you take all four inspections down to the municipality and they give you your vendor permit so you can operate.” Stateside, Kelch chimed in on how to avoidsomeinspectionsbyservingpre-made and pre-cooked food. “We are not cooking anything from scratch,” she said. “Other than our eggs, everything is pre-cooked. We have the Hunt Brothers Pizza, which comes already frozen and we are just adding fresh toppings. There is no special licensing required.” What’s Hot and What’s Not Tastes vary from region to region and campground owners’ profit from either sell- ing regional delicacies to the traveler or standard fare that holds up across boarders. Snack bars are “chip trucks” or “chip trailers” in Canada — mirroring the English “fish and chips.” “We played around a lot with the menu and found that going back to the basics of what is normally in a good food stand is the best,” Henderson said. “We have a deep- fried pickle poutine. It’s a normal poutine (crisp fried potatoes) with curd cheese and gravy (brown beef gravy) and then you put a deep-friedcutuppickleontopwithagarnish of ranch. Poutine is big in this area. “Everything else is basic fare like ham- burgers, hot dogs, french fries and normal poutine,” she continued. “We tried to do pulled pork but found that it is a lot of effort with little financial return.” Kelch likes the basics, too, but with the touch of a diner. “Trending here are basic things including burgers, chicken wings, pizza, hand-dipped icecreamandmilkshakes—butourbiggest The Pigeon Forge/Gatlinburg KOA Holiday offers a café with outdoor seating and a wide array of options, including campsite delivery. Findingstaffwithapassionforfoodserviceiskey. At the Brighton KOA in Ontario, traditional fare is placed on the menu, along with re- gional delicacies. an important consideration. Owners WCM spokewithmentionedlookingonlineforstate rules regarding food service operations, as safety laws vary from state-to-state. “We always recommend they get ServSafe-certified,” said Phipps. “That han- dles a lot of the state laws. Typically, you have to have at least one employee on hand that is ServSafe certified.” Phipps explained that ServSafe has been the restaurant industry’s leading association and works with the National Restaurant As- sociation Education Foundation. Kelch takes it a step further. “The person that has been running my café for the last several years, Rosa Wnek, attended our local community college, majored in culinary arts and has her Food Service – continued on page 26