September 2020
September 2020
FEATURED STORY
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Food for Thought
Creative ideas to transform a food and beverage "solution" for this winter into a memorable experience for guests. The restrictions and unknowns related to the current pandemic environment make food and beverage operations a challenge to reopening for the fast-approaching winter season. The question for operators goes beyond what the regulations tell us we must do (a capacity question), to how can we run F&B operations in the coming season in a practical and cost-effective way. The question is especially important considering that, typically, food and beverage represents a resort’s second largest source of revenue. In addition, food and beverage operations provide an oppor...
A plan for organizing and directing staff efforts to make COVID adaptations.
Creative ideas to transform a food and beverage "solution" for this winter into a memorable experience for guests.
Six ways to build your brand and community for the long term.
What resorts have learned about masking up, social distancing, and staff needs.
Smart ways to overcome obstacles and make your resort more inclusive.
The health and wellness program is proven to lower staff injuries and costs.
Despite the coronavirus, resorts launched major and minor projects this summer.
Innovations for the COVID-19 world and beyond.
Even before the pandemic, “sustainability” was about more than the environment. Now, the concept has expanded even further.
Key performance indicator (noun): a quantifiable measure used to evaluate the success of an organization, employee, etc. in meeting objectives for performance.
“I’d like to book a trip this winter with lodging, but how can I be sure I will be able to get lift tickets?”
This ski season will bring plenty of change. How will you keep everyone pulling the same rope?
Resorts experienced some pleasant surprises from their summer activities and gained insights into winter ops.
Talking to your community, guests, regulators, and the media; plus supplier and people news.
