Get Started (3 - 12 months prior to launch)

Begin compiling a list of coolers and dryboxes (if any) that you are supplying for the foodpack. Let us know the sizes/dimensions of each. Use the Food Container Worksheet to help you get started.Food Container Worksheet

Send out the Food Preference Survey to trip participants in order to get specific food info on your group. If anyone has strict diet requirements – let us know. We’ll talk over options for vegetarians, allergies, or other food restrictions.Food Preference Survey

Find a volunteer for food planning if you don’t want to do it yourself. This is a big job and it’s fair to delegate. Send the Food Person the food info and a link to this checklist.

Choose your Menu (3 or more months prior to launch)

Decide on your Foodpack method - between PRO or Combo Pack options. The Combo Pack has dry goods for a camp packed together and is the best option if you have assigned cook crews. Having dry goods packed by camps saves time shopping for ingredients at camp.

Choose one of our Sample Menus to use as is, or modify the one that comes closest to working for your group. Refer to the PRO Menu for specifics on the meal options.

Submit your Menu Details Form, Menu Selections and Food Container Worksheet (if applicable) at least 60 days before your launch date. Menu Details Form

Fine Tune your Menu (1 to 3 months prior to launch)

After we receive your menu selections, we will send a copy of your Menu and Shopping List, along with any questions or comments about your menu for your review. The shopping list is an itemized listing of everything we will pack in your foodpack.

Go over your Menu and Shopping List - send us a list of changes and/or questions. There are usually a few back and forths on the menu to get it right. Changes can be made up until the menu is finalized.

Finalize Your Menu (one month before launch)

The goal is to have the menu finalized 1 month before your launch date.

Ship or deliver your dryboxes and coolers to PRO to arrive at least 3 weeks prior to the launch. Earlier is better in case shipping is delayed. Coolers need to be at PRO at least 2 weeks prior to the launch date in order to make PRO Ice.

Receive a PDF copy of your menu plan.This includes the Menu, Shopping List, Pull Lists, Recipes, and a section with tips on cooking with Dutch Ovens making coffee and more. Print this out to have a backup copy. We will have a copy of this for you in a three-ring binder at Lees Ferry.

Final payment (for the entire contract) is due.

Rig Day (Day before launch)

PRO will provide you with a copy of your Menu Plan with a Shopping List that has been annotated as to where food items have been packed

Get a detail-oriented person to fill out your Boat Maps to keep a record of where each food box and cooler gets loaded. The Boat Maps are in plastic sleeves in the front of the Menu Plan.

Launch Day

Your PRO Advisor will orient the group about the foodpack.

After orienting the entire group, your PRO Advisor will meet with the 1st cook crew or a member of each cook crew in order to get set up for the 1st meal and thaw meats needed for lunch and dinner

PERMITTEE PLANNER

Down River
Menu Tips

Cooking with a
Dutch Oven

Garbology or
What to do with Trash

Menu Planning Forms

Alcohol

Menu Planning
Basics

Menu Planning
Timeline/Checklist

Food Buy & Pack
Options

The PRO Menu

Sample Menus

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