Since we are not professional restaurateurs, we continue to learn new tricks that enable us to enjoy our time and reduce the stresses of running a food establishment. Each year, we review what worked and what didn’t so we can streamline our creperie operations even further for the next burn. However, the key to running a fun filled, drama-free crepe service, requires the coordination of our campmates, commonly referred to as “herding cats”, to be present for a few hours in the morning over the course of 3-days!
The centerpiece of what “Delicioso” is – the offering of a fabulously delicious environment full of engaging international campers who lovingly prepare, serve and host our fellow BRC inhabitants with sweet & savory crepes. The small sacrifice we endure results in countless memorable and joyful moments – for us and our visitors. 
Our operations are broken down into 2-shifts of 20-23 people for each crepe service. Each campmate will be scheduled and assigned to participate at a minimum of 2 shifts during the burn. For a quick overview, here are the shift positions:
Front-end Service:
- Crepe Flipper (2)
- Crepe Runner (1-2)
- Crepe Folder (2-3)
- Crepe Barker (4)
- Crowd Management (1-2)
- DJ (1)
- Sound System/Dome prep (2)
- Crepe Leader (1)
Back Kitchen Service
- Crepe Flipper (1)
- Sous-chef (1)
- Dishwasher (1)
- Ice Runner/PA (2)
- Back Kitchen Leader (1)
Before we open, there’s a mad-dash to get everything ready. This is always complicated by the sleepy eyed early shift crew as they wake up while feverishly running around. But the show goes on… Here are some of the very simple setup/strike tasks that need to be done for each service:
Kitchen Area
- Sink area – cleaned, no clogged drains, stocked with scrubbers, pressure water bottles full of soap/rinse water.
- Water – ensure that (3) 5-gal water containers are full
- Tables – cleaned and cleared off
- Hand wash station – fully stocked with clean water, empty catch basin and in working condition. Soap, paper towels and sterile gloves stocked.
- Utensils, bowls, mixer, crepe pans, etc. – stage all hardware on kitchen table, ensure all are clean and ready to be used.
- Food Ingredients – these will be brought out in stages during setup and called for by the leader (Eggs, flour, dry milk, veggie oil, potatoes, cheeses, ham, bacon, peanut butter, Nutella, jams
- Mixing Batter
- Prep Ham (chop)
- Cheese (grate swiss)
Creperie Serving Area
- Table – cleaned and covered with checkered patterned table cloth (duct tape)
- Stoves – cleaned, check gas, fire starters and ensure area is clear of potential hazards
- Bistro Tables – clean and fluff all components (tops, lamp shades, table skirts)
- Music – setup DJ booth in dome entrance, move/setup speakers and organize area
- Parasols – organize and stage for use when we open
- Dome – clean and organize everything, including bar area. Remove all trash, empty water from cooler and reorganize contents.
- LNT – always in operation, mooping and organizing our trash/recyclables.
All signups for positions are organized before we arrive onto the Playa. Some folks may want to exchange shifts with others for various reasons – you will need to contact the designated Crepe Manager who will oversee all scheduling.
