I was wondering if any of you have run/managed the kitchen for a semi-large camp in past years and had any advice to give? Last year I was part of a first year registered theme camp and was kitchen manager. There were about 35 people in total. Overall, it went well but there is (of course) room for improvement. Because of the great ticket fiasco of 2012 our camp will be a bit smaller this year, so kitchen management will likely be a bit easier. A lot of what we did in the kitchen worked out but there were some issues.
We encountered problems with keeping the kitchen clean by the end of the week, keeping the kitchen organized and not messy and having an effective way to clean pots/pans, etc.
Have any of you been manager of for the kitchen of semi-large camps over the years and have any useful advice to share? What worked for you? What didn't? How do you go about running your kitchen effectively?
Any advice is welcome and appreciated!