Navigating the Outdoor Pests + Temps with Food Offerings for Your Campground

Summer months are officially on the horizon, and if the last couple of years are any indication, they’ll likely have some unreasonably high temps in tow. While there are a few mild locales, most campground hotspots will find themselves fighting against humidity and all of the pests that come along with the summer heat.

So, when it comes to your campground’s food quality and offerings, it’s never too early to start prepping for the comfort of your guests.

Evaluate your campground layout 

Depending on the size and terrain of your park, it’s important to anticipate your guests’ needs well before they even happen. For example, if you have sites that are quite far from your main storefront or market, it’s not a bad idea to consider arranging another setup to sell quick food & beverages that they might need. Consider campsite deliveries or beverage cart shifts that can help alleviate some of the back-and-forth treks for guests staying out in the heat.

Additionally, it’s crucial to have a plan for proper food disposal so you don’t attract any large animals!

Hosting events? Have a backup plan

If you have an event calendar in mind to keep families entertained, the first thing you’ll want to do is to lock in a backup plan. Ideally, you’ll have an indoor space to host the majority of your activities, especially if food is involved. But if you’re hoping for an outdoor event, it’s always best to use a pavilion or some kind of shade whenever possible. Triple-digit temperatures and rain are always a possibility, so bear in mind that you’ll want backup options for food service so that you can keep things cool, safe, and presentable.

Craft menus to keep everyone cool

While the majority of guests will typically bring their own food for a camping stay, if your resort has a restaurant or offers quick meals, it’s a good idea to switch up the menu for summer. Try to avoid dishes that are creamy and too rich — think seasonal veggies, salads, sandwiches, and light proteins. Beyond that, you’ll want to ensure that your meals are either served exclusively indoors or can withstand the heat. The last thing you want is to get your guests sick or attract bugs!

Don’t forget about your team

Staffing for the busy season shouldn’t be overlooked, and their safety should be a top priority! Whether you have employees working events, doing campsite checks, or just out and about for maintenance, you need to ensure that everyone is fed and hydrated. Hiring additional help also allows more time for team members to take breaks from the heat and humidity. Encourage them to dress for the heat and set up an employees-only beverage station indoors that they can access all day.

Don’t let your guests (or your team) become victims of a scorching summer! Having everyone’s basic needs in mind will help you avoid any health scares or discomfort, and it’ll make the season much more enjoyable!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 17% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today. 

Catersource 2025 is Over, What Now?

Catersource + The Special Event has come and gone, so you’re surely now asking yourself- how can I make sure I’ve maximized my investment?

If you’re officially unpacked and looking for the next steps, then you’ve come to the right place. 

As a long time Catersource partner, we’d suggest you focus on these three post-conference buckets to ensure your time in Fort Lauderdale was time well spent.

But first-

It’s imperative that you’ve set aside the time to revisit your post-Catersource to-dos. The fact is, the busy catering season is right around the corner (if not already in many parts of the US!) so block off time ASAP on your calendar and set an appointment yourself to revisit these three things. 

First Bucket: the Quick and Easy Post Mortem

Have only a few minutes to spare in the next week or so? Then, simply sit down and outline the top things you’d consider doing differently for 2026. You think you’ll remember these small details in the coming months, but I promise you, you probably won’t. 

Would you, for example, come in earlier or stay later? Would you adjust your hotel accommodations based on new criteria? Would you have blocked off more time prior to the conference to prepare? Are there people that you wished you had reached out to ahead of time to schedule a sit-down? What would you have done differently with your booth if you had been an exhibitor? If you spoke, are there any audio-visual must-knows you want on the list for next year?

Keep an easy checklist of things to cover and move it to a date in early Q4 2025 when you’ll be revisiting your Catersource 2026 plans.  

Next Bucket: the Exhibitors

Catersource + The Special Event is equal parts great education and a robust tradeshow, so let’s start with the latter. Time is of the essence if you want to explore new partnerships, implement programs, and/or adjust aspects of your business operations.  

Hopefully, you kept a log of the exhibitors you’d like to revisit; if not, this handy list will refresh your memory regarding the 2025 Catersource + Special Events exhibitors. List who you’d like to connect with and organize them by:

• Urgent- reach out immediately 

• Serious interest- but reach out at a quieter time in the season

• Possible interest but not a priority 

Schedule a time this week to reach out to those deemed urgent, and for those marked as “later,” either schedule time to reach out later in the year or create a living document where you can keep the list handy and revisit as it makes sense. 

While we have you, you can always schedule an easy 15 minute call with Clint to discuss saving you your food and kitchen supplies.   

Final Bucket: Implementing Education 

Last but certainly not least, let’s talk about education. Hopefully, you had a chance to sit in on some classes and took ample notes (the 2025 schedule is still live if you need a refresher). Now is the time to sit down with your notes and come up with a list of action items related to what you learned. Ask yourself:

• Which action items should be prioritized from what I learned and what are the first steps to implement?

• What takeaways should I consider presenting to my team at home?

• What resources (such as books, podcasts, articles, and follow-up training) could help me dive deeper into the topics covered in the sessions I attended?

• How will I measure the success of what I learned?

And remember- if you’re short on time- focus on what will be most impactful for now and build out time as you’re able to implement the rest.

Menu Seasonality In-Between Seasons

Menu seasonality is a hallmark of successful catering companies, as it draws in clients seeking fresh, high-quality ingredients from local sources. While some ingredients are inextricably linked to certain seasons (like watermelon in the summer), you might wonder how to bridge the gap between distinct seasons.

Shoulder seasons—as these transitional periods are known—can present challenges for menu design. Weather patterns and shifts in harvest timing can disrupt even the best-laid plans, especially when trying to source from local suppliers.

Fortunately, a bit of creativity and flexibility allows you to develop menus that meet clients’ expectations and feel appropriate for the time of year. Here are a few actionable strategies to help you navigate shoulder seasons with confidence.

Rely on versatile ingredients

Plenty of foods are available and “in season” all year round, like grains, poultry, and legumes. Use these as a base for your dishes to create consistency, adding seasonal touches with sauces and garnishes. Think about how you can freshen up a dish while maintaining its core ingredients. For example, the same kale and farro salad can easily transition from winter to spring by swapping sweet potatoes for apples or trading rosemary for mint.

Blend seasonal flavors

When you’re stuck between two seasons, you might as well make the most of both! Develop hybrid offerings that combine ingredients, like a cobbler that mixes late-season berries with warm spices for a tasty summer-to-fall dessert. Or incorporate fresh spring greens into a hearty dish of roasted root vegetables for an easy shift between winter and spring. Enjoy the best of both worlds during these unique shoulder seasons!

Incorporate preserved foods

Embracing preservation techniques is a great way to carry ingredients over to the next season. Plus, it’s a great way to reduce kitchen waste and maximize your cost of goods! Pickling, fermenting, and canning seasonal ingredients makes them versatile throughout the year, extending their usable shelf life. For instance, tomatoes canned in the fall adds color and flavor to a spring dish while pickled summer cucumbers can bring freshness to a heavier fall salad.

Collaborate with local suppliers

Nobody knows seasonal availability better than those who grow and supply food! Partner with local farms, markets, growers, butchers, and fisheries who specialize in seasonal food sourcing. They can alert you to any market shifts and offer suggestions for navigating shoulder seasons with fresh ingredients. If you are a member of a group purchasing organization (GPO) like SB Value, you can also consult with a local representative who is familiar with your market’s availability.

With the right approach, you don’t have to survive shoulder season — you can thrive through the transition! Treat it as an opportunity to showcase your team’s creativity and resourcefulness by embracing local produce and developing menus that bridge the gap between seasons. Don’t be afraid to experiment and explore unexpected flavor profiles!

Clint Elkins is the V.P. of Sales for SB Value, a Group Purchasing Organization that helps culinary professionals save an average of 16% on every food order. Membership is 100% free. No hidden fees. No extra work. Just extra profits. See how much you can save on your next food order when you become an SB Value member. Request a quote today.

IAAPA Announces Strategic Partnership with SB Value to Deliver Significant Food and Kitchen Savings to Members

ORLANDO, FLORIDA (Jan. 28, 2025) — IAAPA, the global association for the attractions industry, is thrilled to introduce a transformative member benefit through its partnership with food buying program SB Value, the largest client of US Foods. This collaboration brings US-based IAAPA members access to unmatched savings on food and kitchen supplies by leveraging SB Value’s purchasing power across more than 28,000 of their locations. 

As part of IAAPA’s ongoing commitment to deliver exceptional value, this program offers members average savings of, on average, 17% on food purchases, with some discounts reaching as high as 25%. “At SB Value, we focus on helping businesses optimize their food costs without adding complexity. This partnership with IAAPA enables members to maximize their savings while keeping their focus on creating exceptional guest experiences,” says Trip Wheeler, President of SB Value. 

SB Value negotiates directly with manufacturers and distributors to ensure IAAPA members in the U.S., regardless of their business size, receive the advantages of a $10 billion buying network. Members can benefit from reduced expenses, increasing profitability and creating a financial advantage that allows them to invest those funds into other areas of operation. 

Why Choose SB Value? 

As US Foods’ largest client, SB Value uses its vast network and negotiating power to secure the best prices for IAAPA members. Key benefits of the program include: 

• Increased Savings: Significant food and kitchen supplies savings up to 25%  

• Effortless Profit: Earn more without doing more. Place orders through US Foods, receive deliveries, and enjoy instant savings. 

• No Obligations: No long-term contracts, additional membership fees or hidden costs. 

IAAPA members already benefiting from the program have shared their success stories. Nick Martorelli, Director of Food & Beverage at Andretti Indoor Karting and Games adds, “The SB Value program has been a game-changer for us. We’ve significantly reduced food costs, allowing us to allocate that capital into other business endeavors. It’s seamless and delivers real results.” 

Jakob Wahl, IAAPA’s President and CEO, highlights the broader impact of the initiative: “This program is a direct reflection of IAAPA’s mission to support our members. By reducing essential costs, we’re providing our US members an opportunity to focus on new innovations that can drive their facilities towards continued success.” 

IAAPA’s partner program is designed to solidify new business relationships, allowing the association to collaborate with companies that offer products and services that directly affect and enhance the global attractions industry. Anyone interested in learning more about becoming an IAAPA partner should contact Partnerships@IAAPA.org. 

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About SB Value 

SB Value is a leader in food-buying programs, committed to helping businesses maximize profitability by reducing food costs. As the largest client of US Foods, SB Value combines immense purchasing power with unmatched convenience to deliver significant savings for its members. 

About IAAPA 

IAAPA is a diverse and dynamic community of global attractions professionals. As the largest international trade association for permanently located attractions, IAAPA unifies the attractions community, connects people to learn and grow together, and strives to promote the highest professional standards for excellence and safety around the world. 

Founded in 1918, IAAPA represents leading industry attractions and supplier companies, consultants, and individual members from more than 100 countries. Members include professionals from amusement parks, theme parks, attractions, water parks, resorts, family entertainment centers, zoos, aquariums, science centers, museums, cruise lines, manufacturers, and suppliers. 

Congrats to Adriene!

We are thrilled to share that our very own Adriene Myers has been promoted to Chief of Staff of SB Value. ⁠ ⁠

Adriene Myers, a proud graduate of UNC Chapel Hill, brings more than 25 years of expertise to her role as Chief of Staff at SB Value. Her career journey includes a decade of clinical experience, followed by 15 successful years as an Office Manager, where she honed her leadership skills by managing a team of 20 and delivering exceptional customer service.⁠ ⁠

In her role at SB Value, Adriene guides the company’s strategic direction, ensures alignment across teams, and drives the implementation of key business initiatives. Her leadership fosters collaboration and keeps the organization focused on achieving its goals.⁠ ⁠

Beyond her professional achievements, Adriene finds joy in her role as a dedicated single mother to two talented, athletic children. She cherishes time spent with family and friends, whether cooking together at home or enjoying the tranquility of the beach—her favorite place to unwind and recharge.⁠ ⁠

Please join us in congratulating Adriene!