✓ Celiac
✓ Gluten-free
Dairy-free
Dairy-free
Our approach
Hands-on partnership.
AI-powered technology.
We build the plan with your team—and give you the tools to keep it working.
A working design partnership
We work alongside your team to adapt your menu, simplify preparation and measure the results.
Your AI-powered kitchen toolkit
Connected tools for dietary needs, menus, purchasing, production and service—with your team in control.
Explore a design partnership →
Built around your kitchen. Supported meal after meal.
Understand your people & kitchen
First, we listen.
Together, we review dietary needs, menus, supplier invoices, and how your kitchen works. Together, we build a clear picture of how your kitchen feeds people today.
Your peopleDietary needs and how you collect them.
Bring allergies, intolerances, clinical needs, textures and preferences into one intake process. We work through who provides the information, who reviews it, and how it reaches the kitchen.
Integrations. We can import the necessary data from CampBrain, other camp registration platforms and EHR systems, using authorized exports in the formats each system supports. We confirm access and the fields needed with your team. Longer term, direct API integrations will save steps and reduce manual-entry errors.
HIPAA-compliant data handling. We handle protected health information in accordance with HIPAA across our workflows. We can set up a business associate agreement (BAA) with your organization before exchanging protected health information, and do so wherever one is required.
Or send a MagicLink. Guests at camps, retreats and group stays can receive a direct intake link under your policy.
Try guest intake. Interactive demonstration — use example information; nothing is sent.
Open the form in a full window ↗Your menuThe chef’s intent, products and costs.
Start with your menu, recipes if you have them, and recent supplier invoices. We look at what you buy, pack sizes, prices and your budget.
No recipe binder? Menus and purchasing records can help us reconstruct a starting recipe for your chef to confirm.
Your operationService, equipment, staffing, storage, inventory systems, cost targets, distributors and preferred retail stores.
We identify the practical constraints the plan needs to respect, and agree how purchasing, inventory and service connect.
FDA allergens9
Intolerances6
Clinical conditions13
Texture (IDDSI)6
Lifestyle11
0 of 45 selected
Bring my needs to the conversation →Illustrative explorer.1
Step 1: Artifacts & examples.
Make your menu work for everyone
Put the plan into practice
We work with your crew on purchasing, production and service — making the approved plan repeatable, all the way to the plate. Your team keeps using MagicMenu’s technology to update approved recipes, connect supplier products, plan purchasing and production, and carry clear instructions through to service. After we validate the savings together, ongoing use has a small monthly software fee, with transaction-based fees only on agreed value events.
Buying & inventoryConnect the plan to what arrives.
Turn meal counts into quantities, purchase orders and pull lists. Assess how to connect inventory and supplier ordering, including automated purchasing where supported.
Preparation & productionClear tasks, timing and separation.
Map batches and handoffs to your equipment and crew. Agree the procedures for shared prep, separation, clean-down and cross-contact controls.
At Annunciation Heights, the work included purchase orders, production sheets and a timed plan for a chef and small crew. The accommodated line ran beside the main line.
Service to the plateThe right instructions at each station.
Set up plating or buffet service with clear meal-specific cards and handoff checks. Reconfigure the station information when the approved menu changes.
- Main line M-1
- Main line M-2
- Main line M-3
- Accommodated bench A-1 to A-3
- Shared bar S-1 to S-3
In design E-ink station labels are a design concept; printed service cards are the operating example.
Step 3: Artifacts & examples.
“MagicMenu will help cooks from making mistakes.”
Let’s build your approach together.
Bring your menu, your questions and the people who make service happen.