By Greg Keresztury, Director of Operations

In the fall, we undertook an extensive camper/guardian feedback effort to help us improve the camp experience for our campers at each of our camps: Ockanickon (sleepaway camp for boys), Matollionequay (sleepaway camp for girls) and Lake Stockwell Day Camp (coed).  We surveyed parents/guardians of returning campers through Seer Analytics, LLC so we could measure our camp programs against average scores from other YMCA camps all around the country.  We also surveyed guardians of campers who did not return in 2016 to find out why, and we conducted focus groups involving camper guardians and even some campers to find out what they loved about camp, and what they would change.

The feedback we received was tremendously helpful, and guided our adjustments in advance of the 2017 summer camp season.  This post will be the first in a series in which I check in on some of our efforts to better serve our campers at each of our camps!

Camper Feedback Regarding our Menu Offerings

One area of feedback dealt with the menu offerings at mealtimes. In the spring, we let our camp families know that we would be providing more choice at meals without removing any of the healthy options from our menu.  So far, I can confidently say that this adjustment has been a hit!

We have continued our long-standing practice of having water pitchers at each table at every meal, so campers can stay hydrated.  However, we have also made milk readily available at each meal.  The milk is stationed at our sandwich bar during lunch and dinner, and with the cereal at breakfast.  We also now offer 100% juice (both orange and apple) during breakfast and lunch to provide campers with additional beverage options.

We still have our famous salad bar available at lunch and dinner, and offer fresh fruit at every meal, and it is available throughout the day as a snack. Further, our sandwich bar is back for summer #2, as this has been a huge hit for campers who may want something different than the main meal offering.  In fact, it is quite common to see Ocky campers eating both the main meal, and then a sandwich as well!

As for the main meal offering, we have tweaked the menu to provide more variety during the summer, while also providing choices for the campers. For example, hard shell tacos have returned (#TacoTuesday) – but we still give campers the choice to select a whole-wheat tortilla if they’d prefer.  Further, we have brought back chicken fingers, but Chef Jason worked to secure an option that is not fried so we can remain consistent with our belief that camp food should not be fried food.  Other fun items populate our summer menus including grilled cheese, pizza, and of course… pretzel melts!

Finally, I am proud to highlight the work Chef Jason and his crew do to accommodate folks with dietary restrictions and special requests. Our food service team works hard to ensure that gluten-free and vegetarian options are provided when necessary, allergies are properly taken into account with alternatives provided, and that each camper can find something both tasty and filling at each meal.

I am happy to report that initial camper feedback regarding our menu has been positive, so we believe we are on the right path with our adjustments. The food service team does a great job keeping our campers well fed and ready for a full day of fun, and we are grateful for their efforts!

Thank you for reading, and check our Facebook page next week for a Stockwell-specific post about changes we made for the 2017 summer!