Plan a camp kitchen setup.
A camp kitchen is sized by the group, not the trip. Pot capacity scales with head count at roughly 600 ml per person, so four campers need a 3 litre pot minimum — one-pot meals for a group fail more often from an undersized pot than from any other cause. The number of pots is bounded by your burners, since a pot you cannot heat is dead weight. Kitchen time is the figure people most underestimate: prep, cooking and washing up for a group runs a fixed overhead plus about four minutes per person per meal, which is why two hot meals a day for six people eats well over an hour and a half.
Pot sizing
Pot litres = ceiling(campers x 0.6); pots = min(burners, ceiling(campers / 3))
Kitchen time
Minutes per day = hot meals x (20 + campers x 4)
Because a one-pot meal has to hold the whole group's portions at once, plus room to stir without slopping over the rim. About 600 ml per person is a reliable rule. An undersized pot forces cooking in shifts, which doubles both fuel use and the time before anyone eats.
Prep and washing up scale almost linearly with people while the fixed overhead of lighting, heating and packing away does not. Four minutes per person per meal covers chopping, serving and the extra dishes. For groups over six, a rota is genuinely worth organising in advance.