Examples · real kitchens, real service.

Menus, purchasing and service, connected in a working kitchen. Here’s what we’ve learned together.

The work in numbers · company-reported.

≈30Recipes adapted
Camp kitchen

≈260Accommodated meals
August retreat week

156US Foods invoice lines
Digitized across 8 invoices

2,700+Wholesale products organized
Distributor catalog, not purchases

26Reunion guests
Every meal planned

10Reunion households
One coordinated plan

Meal counts and guest counts describe different things; they are not added together.

Reunion retail planning · draft figures

238 grocery-plan lines · 118 items · 17 substitutions checked in advance · 12 cook sheets. These are planning counts, not a confirmed count of retail purchases.

Annunciation Heights · What came on the truck.

In summer 2026 we digitized eight invoices, 156 line items from Annunciation Heights, built an ingredient master from its distributor's catalog of more than 2,700 products, and checked the allergy line against what was actually being bought. Run the check yourself. These are the lines it found.

Annunciation Heights in the Colorado mountains at dusk. — Annunciation Heights · Estes Park, Colorado

Invoice audit · summer 2026on the camp's own US Foods account · eight invoices, 156 line items

Almond milk, unsweetened · 12 qtthe only plant milk on the invoices
nut-free commitment …
Bread, “gluten-free” · 120 ctthe spec on the order guide
gluten-free line …
Crisp-rice cereal · 4 × 35 ozbreakfast, both lines
gluten-free line …
Fryer oil · 35 lbone fryer, both lines
allergen-safe line …
Gravy mix, country · 6 × 24 ozsubstituted by the distributor
the item ordered …

Illustrative model, computed live in your browser. The five lines are the camp's own findings, retold without brand names; the verdicts on a live account come from manufacturer-level ingredient statements, and UNKNOWN never passes.

Annunciation Heights · Estes Park, Colorado.

Annunciation Heights is a Catholic camp and retreat center in Estes Park, Colorado. Its dining hall seats more than two hundred. In a single season it feeds youth camps, family camps, retreats and an outdoor-education program, with one chef and a small crew of college-age helpers.

We checked the purchased ingredients, adapted the camp’s menu, and built purchase orders, production sheets and a timed plan for a chef and small crew.

During the August retreat, Dusty ran the accommodated line beside the main line: about 260 Chef's Plate meals from about 30 adapted recipes. Guests received the same welcome, with meals adapted to their needs.

What we learned

Personalization is not a recipe problem. It is an execution problem.
Most allergen gaps need a spec-verified purchasing change, not a second kitchen.
The person doing the work should not have to reverse-engineer the plan.
Hospitality is delivered at the pass, not on paper.

What the guests said.

“I've never felt this accommodated in my entire life.”

— Lizguest at the Encounter retreat · August 2026

“…best food at a camp…”

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

“…amazing lasagna…”

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

Guests at the Encounter retreat, August 2026 · first names only · company-reported.

What the tools did

Purchasing: eight invoices, 156 line items digitized; more than 2,700 products organized with allergen columns.
Menu: about 30 adapted recipes adapted from the camp's own menu and cooked in service.
Service: purchase orders, cook sheets and a card on every pan — printed from the locked plan.

See the technology, with the word for where each piece stands

See meal counts and printed service cards

The meal-count roll-up for one week: every group and the staff, one number per meal, the accommodated count broken out. — The meal-count roll-up for one week.

Printed service cards for a meal, one per pan.

Flying Horse Ranch · Family reunion · September 2026.

The camp problem in miniature: several households sharing one kitchen and one stay, people arriving and leaving mid-week, stacked dietary needs, and a different pair of cooks at every meal who had never seen the plan.

See how the reunion plan connects

In September 2026 we ran the food for a family reunion at a ranch in Colorado — about 26 people across 10 households, 10 meals, 12 cook sheets, a 238-line grocery plan, 118 items and 17 substitutions checked in advance. What the cooks got was one grocery order, one pull list and one cook sheet per meal, per-person meal counts, and a fair cost split at the end.

Each meal ran from a cook sheet with a flowchart of who does what. At the end, FairShare settled the cost by who had actually eaten — first transaction revenue in September 2026.

Planning a reunion or a group trip? Try the FairShare split

The tools behind it

Explore the reunion working documents

A roster of ten guests with their dietary chips — nut allergy, gluten-free, dairy-free, vegetarian — and the status of each form. — Illustrative roster — meal counts by dietary pathReal product output

A pull list for a Sunday dinner: items in delivery order with product photos and quantities, one of them flagged as substituted. — Reunion pull list — ingredients staged before cookingReal product output

Page one of a cook sheet: the meal, who leads each dish, the key times, and the overview. — Reunion cook sheet — who leads each dish and whenReal product output

A second camp · fall 2026.

a Colorado camp for children and adults with disabilities agreed in May 2026 to an evaluation: intake, one unified roster, and recipe-compatibility checks on a broadline distributor's channel. It runs this fall, after camp season. We will publish what we find here, labeled by how we measured it.

Nothing from this evaluation is counted on this site until it has been measured.

What we're measuring next

Food cost per served meal.
Waste at the end of service.
Labor minutes per meal, and who carried them.
Substitutions and rework: how often the plan had to change on the day.
Guests with restrictions served the same plate as everyone else.
Time returned to the chef.

Results appear here as they are measured with our partners, labeled by how they were measured.

What if no one in the kitchen had to hold the whole plan in their head to make it work?

“MagicMenu will help cooks from making mistakes.”

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

“For operators, the value is obvious: fewer manual cross-checks, cleaner substitutions, better purchasing, and a kitchen team that can focus on execution instead of firefighting.”

— Hillary Greeneformer VP Operations, Birdcall · Culinary Institute of America valedictorian · MagicMenu advisor

Bring us one kitchen challenge.

Thirty minutes with Dusty. Bring your chef.

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