Why We Do What We Do

To my future clients,

I got my first taste of Camp when I was nine years old - a kid from Connecticut, running around the grounds of Maine until I passed out at night in my top-bunk. Yes, it HAD to be a top-bunk! I quickly fell in love with the entire experience.

Following six summers as a camper, I eagerly returned as a counselor to pay that experience forward. As a counselor for the same group of boys for six years, I saw firsthand how instrumental Camp is in shaping the development, confidence, and personality of kids turning into young adults.

When my boys “graduated” camp and started their own journey as counselors, I searched for what could keep me involved in the camp world that shaped me so deeply. Armed with a degree in hospitality management, having been a Cabin leader for my boys, Department Head of Culinary Arts, and Head of Kitchen Management for the Camp Kitchen, I found that bridge.

Throughout that time, I witnessed the challenges that camp kitchen operations face each year due to the unique inconsistencies of seasonal operations. Third-party food services were absurdly expensive and self-service operations lacked efficiency. After witnessing this firsthand, SLEIDE Hospitality was quickly born to alleviate some of the pressure points of seasonal food-service.

Now, as a concierge-level consulting group, SLEIDE Hospitality partners with camps to optimize kitchen operations, bringing incredible cost-savings and operational efficiencies to a department that often struggles without full-time and off-season focus. SLEIDE Hospitality allows directors to focus on the campers while we handle the food service.

Warmly,

Sam Seideman