SAM Magazine—Killington, Vt., Oct. 17, 2025—Killington Resort plans to invest $22 million in on-mountain infrastructure next year, including a new fixed-grip quad and an expanded on-hill restaurant facility.
Snowdon Triple lift that is scheduled to be replaced. This follows a 2025 capital expenditure of $38 million, highlighted by the installation of a new six-place detachable chairlift, during the first summer under the resort’s new independent ownership group.
The Snowdon triple will be replaced by a fixed-grip quad chair, a $6.5 million project. Killington said the new lift is part of a “multi-year strategy to maintain a resilient network of fixed-grip lifts across the resort” that can spin during inclement weather when detachable lifts might not be able to operate.
An additional $6 million of funding will be used to construct a reimagined Jerk Jamaican Mountain Grill. Since opening in 2016, the ski-in, ski-out restaurant has become very popular and often fills to capacity. The new building will increase the footprint of the restaurant by more than four times the current square footage, growing indoor capacity from 26 seats to 160, and add 100 outdoor seats. It will also include new indoor restrooms, full bar service, and an improved food prep and storage area for staff.
The remaining $9.5 million in investment capital includes $2 million for new snowcats and $2 million for upgrading snowmaking pipelines to help serve the more than 1,000 new HKD snow guns the resort has installed over the past two years, with the rest of the money going toward other continued maintenance and repairs around the resort.
“We’ve been thrilled at the level of investment from our independent ownership group over the past year,” said Killington president and CEO Mike Solimano. “They have certainly lived up to their word, even increasing last year’s initial capital investment of $30 million to $38 million by the end of this summer. The flexibility of independent ownership has allowed us to act quickly and make timely adjustments to capital projects while always keeping the guest experience as our priority.”
