Introduce one new scratch food item in your camp menu.

Initiate a "build-your-own-healthy-snack" class or activity for campers. Carry these healthy food choice options over into your camp store or canteen.

Provide a one-day kitchen staff training day with a food broker or trainer for hands-on training.

Initiate an "International Dinner" to expose campers and staff to new foods.

Offer an additional "night off" for staff members that complete a cross-training exercise in the food service area (for example, learning how the kitchen operates, becoming ServSafe certified, etc.).

If your camp has a Board of Directors, invite your Board to a camp buffet lunch "with a purpose." Make a presentation about one particular area of food service you need to improve upon (equipment, healthy food choices, staffing needs, etc.) and get them involved in a reenactment so they can visualize the need. Create a clever, interactive theme for the visit. Allow kitchen staff to "pull out all the stops" and wow them. Ask each board member to bring $25 in one dollar bills, and charge them for the serving set, food, dessert tray, coffee, etc.

In your camp promotional materials, include video clips of campers in the dining hall and food service-related activities.

Also in your camp promotional materials, include pictures of your camp cooks/chefs in chef coats to project a more professional image and higher level of food service and quality.

Provide camp-prepared goodies (fresh-baked cookies or other fresh-baked items) at parent precamp informational meetings or at camp sign-up days.

Take your food service staff on a "study tour" of other camps in your area to learn new and different ideas for menu items, food-service techniques, and related systems.