How Capfun Campground Redesigned Its Dining Area to Handle Peaks of 6,000 People a Day
An Extraordinary Operational Challenge
Every summer, the Capfun campground in La Dune Fleurie welcomes between 5,000 and 6,000 people a day across its 56 hectares. A water park, nonstop entertainment, 1,070 mobile homes—and in the midst of it all, one key question: How can we feed everyone quickly, without endless lines or customer friction?
Anne-Lise Roux, who has been the campground’s assistant director for seven years, made her decision right from the start: no sit-down dining. It’s too slow and too inflexible to handle such a large volume of customers.
"The goal is to be able to serve high-quality food quickly to as many people as possible."
Rethinking Waiting Rather Than Just Enduring It
How can you handle extreme spikes in customer traffic without customers noticing? The answer lies as much in organization as it does in psychology. Anne-Lise has observed this firsthand on the job: what frustrates a customer who is waiting isn’t necessarily the actual length of the wait. It’s the feeling of not making any progress, of being dependent on others.
Rethinking the ordering process means, first and foremost, changing that feeling. Empowering the customer to take control of their order and giving them autonomy—that’s what transforms a passive waiting experience into a seamless one.
"The customer's mindset changes completely. They'll approach this in a more independent way."
A camping restaurant model designed for high volume
There are three dining options spread across the campground: two are open all season, and the third is open only in July and August. Pizzas, snacks, and mussels and fries from a food truck: dishes that come out quickly without sacrificing quality.
In the kitchen, the same principle applies: an organizational structure designed to handle multiple orders simultaneously, with full visibility into the work in progress. The risk of errors is minimized, and the teams can anticipate peak times without stress.
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