Camps · retreat centers · conference centers.

From registration to the pass: every guest's needs captured under your policy, counts for every group and meal, and an accommodated line that serves the same dinner.

Start before registration opens See one dinner, two lines ↓

Aug 22026 — in production at a working camp

~260Chef's Plate meals in one retreat week

~30adapted recipes cooked in service

2,700+distributor items checked for allergens

One dinner, two lines, one kitchen.

Scroll and the plan plays: one timeline splits into two lanes at the split point, a clean-down step sits before the accommodated lane, and the lanes merge again before service — ending on two plates that look alike.

The chef checks both lines before service; the record is locked when the last plate goes out.

Illustrative model, computed live in your browser — one dinner, drawn from the production flow the kitchen ran; the real flow is the artifact below.

A dinner's production flow in three lanes — the main line, the shared work in the middle, the accommodated line — with the points where they must separate marked. — The production flow as the kitchen ran it — real product outputReal product output

Lasagna (meat)

Allergens Present

Contains: Gluten, Dairy

Possible: Soy

Station M-2 · Main line

Lasagna (GFDF)

Allergens Present

Contains: None flagged

Possible: Cross-contact (shared kitchen)

Station A-2 · Accommodated line

Recreated from the printed service cards; demonstration dishes.

The cards on the pans — main line and accommodated lineRecreated from the printed cards

The plan at a glance: a timed grid, one column per lane, with the points where a lane branches for a variant and merges back marked in gold. — The plan at a glance — one page, all three mealsReal product output

Intake.

A five-step guest form in your branding: your policy acknowledged first, then who the guest is, their needs, their meal path — the regular line, the accommodated line, or bring-your-own — and a review. Try it. Nothing you type here is sent anywhere.

The policy shown is one camp's own; yours replaces it.

“…best food at a camp…”

— a guest at the Encounter retreatAugust 2026 · fragment, full sentence to be confirmed

Three steps, in camps.

Understand your people & kitchen

Every guest's needs captured under your policy at registration; rosters imported from your export; counts for every group and every meal.

Guest intake — the policy step, acknowledged firstReal product output
Make your menu work for everyone

The week's menu adapted where a need requires it; every product checked on your own distributor account; substitutions checked before the truck arrives.

The menu configurator — every slot of the standard week, costed three waysReal product output
Put the plan into practice

An accommodated line your crew can run from the cards: its own station, a card on every pan, the same dinner on both lines.

The pull list — when to pull, when to split a batch, which tongsReal product output

What we do in your camp.

Intake goes live with your next season's forms; rosters import from CampBrain or UltraCamp exports; nothing about registration changes.
Pack-out lunches, bring-your-own with fridge space, the accommodated line and the main line — one count per meal, per path, flowing straight to the chef.
Every accommodated item checked to its ingredient statement on your own distributor account; substitutions checked before delivery.
Holiday and program menus — meatless Fridays, Lent, a retreat's feast day — layered on the baseline week.
The deployment continues this fall; we report meals, invoices and substitutions as counted.

Who decides.

You promise exactly what is true, and we make that the first step: your policy — “not celiac-certified; cross-contact cannot be guaranteed” — is acknowledged by every family before intake, severe-allergy guests are routed honestly, and the system records that families read it. Honesty is part of the safety system.

Where our proof stands.

At Annunciation Heights in Estes Park, Colorado: about 260 Chef's Plate meals in one retreat week, about 30 adapted recipes cooked in service, more than 2,700 products checked for allergens, eight invoices, 156 line items digitized — and a substitution caught on the invoice at 12 percent over the item it replaced. The chef's workflow never changed; the redesigned dining line, the camp kept.

We ran the allergy line ourselves for a week in August 2026 — the founder at the pass, a college-age crew, cards on every pan. The dining line MagicMenu designed is the one the camp kept.

Read the kitchen story — what came on the truck

The same system in a care community: senior living →

Tools your team would use

The technology we would bring, each with the word for where it stands today. The full list is on the Technology page.

Status wordsIn production in a real kitchen — used to run a live season.In testingBuilt and being tested with partners or in our working mockup; reviewed before use in service.In validationBuilt; being validated with a registered dietitian.In designSpecified, not yet built. Never sold as available.

Design partnership.

Three to six months in your kitchen and dining room, scoped to your operation. We capture every person's needs, adapt your chef's own menu, match it to what your distributor actually delivers, and stand at the pass until your crew runs it without us. A registered dietitian joins the first conversation when diets are clinical.

These are paid engagements, scoped and priced to the size of your operation. You hear the number in the first conversation, with what it includes in writing.

Discuss a partnership →

Getting started.

We review how you work, agree on a practical first step, and measure the difference with your team.

Questions we hear.

We already use CampBrain or UltraCamp. Does this replace it?

No. Registration stays where it is. The intake link plugs into your registration emails or your CampBrain events, and rosters import from your export. We take over where registration systems stop: the kitchen.

Our kitchen isn't celiac-certified. Can we honestly promise safety?

You promise exactly what is true, and we make that the first step. Your policy — “not celiac-certified; cross-contamination cannot be guaranteed” — is acknowledged by every family before intake, severe-allergy guests are routed honestly, and the system records that families read it. Honesty is part of the safety system.

When should we start?

Before registration season. Intake goes live with your next season's forms; the baseline builds through your operating months.

What does it cost?

Priced to your season; you hear it in the first conversation, with what it includes in writing. Our first camp runs pro bono as our launch partner, and we say so.

Real voices.

“…amazing lasagna…”

— a guest at the Encounter retreatAugust 2026 · fragment, full sentence to be confirmed

“MagicMenu will help cooks from making mistakes.”

— Chef Spencer HardenExecutive Chef, 30+ years, Marriott · culinary consultant to MagicMenu

Start a conversation.

Thirty minutes with Dusty. Bring your food-service manager.

Thirty minutes with Dusty.

Or write to dusty@magicmenu.ai — Dusty reads every message.

Schedule a conversation

What happens next

A reply within two business days.
Thirty minutes with Dusty.
A forwardable one-pager and a sample cook sheet for your team.

Full name

Work email

Organization

If you could change one thing about the food in your operation, what would it be?

0 of 600

About your operation optional — it helps Dusty prepare

Your role

Number of communities or sites optional

When does registration open?

Best times for a 30-minute call optional

We use this only to reply to you.

What we do in your camp.

Intake goes live with your next season's forms; rosters import from CampBrain or UltraCamp exports; nothing about registration changes.

Pack-out lunches, bring-your-own with fridge space, the accommodated line and the main line — one count per meal, per path, flowing straight to the chef.

Every accommodated item checked to its ingredient statement on your own distributor account; substitutions checked before delivery.

Holiday and program menus — meatless Fridays, Lent, a retreat's feast day — layered on the baseline week.

The deployment continues this fall; we report meals, invoices and substitutions as counted.

Where our proof stands.

Questions we hear.

We already use CampBrain or UltraCamp. Does this replace it?

Our kitchen isn't celiac-certified. Can we honestly promise safety?

When should we start?

Before registration season. Intake goes live with your next season's forms; the baseline builds through your operating months.

What does it cost?

Priced to your season; you hear it in the first conversation, with what it includes in writing. Our first camp runs pro bono as our launch partner, and we say so.

Start a conversation.

Thirty minutes with Dusty. Bring your food-service manager.

Thirty minutes with Dusty.

Or write to dusty@magicmenu.ai — Dusty reads every message.

Schedule a conversation

What happens next

A reply within two business days.
Thirty minutes with Dusty.
A forwardable one-pager and a sample cook sheet for your team.

Camps · retreat centers · conference centers.