How to do manage food planning for over 800 people? At Princeton University we send over 800 students out on 75 trips for our 5-day outdoor orientation program. We use a pre-planned menu approach (planning breakfasts, lunches and dinners) as compared to the ration approach of providing a certain amount of various staples. We have to deal with different size groups, special dietary needs like peanut free/nut free, gluten free, and kosher. Tracking, ordering, and packing all this food is a huge...