SAM Coverage
Food & Beverage
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Menus That Tell a Better Story
Menus work best when treated as a strategic communication tool, not an afterthought. This is Part 2 of a three-part series on the most…
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F&B Tech Heats Up
To take advantage of tech in F&B, involve your staff in the planning, decision-making, and implementation. “What’s the next big thing in F&B tech? Where…
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F&B Insights
Staffing, the guest experience, and sustainability drive a menu of ski area food and beverage tweaks and improvements. Staffing issues—exacerbated during the Covid-19 pandemic—continue…
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Lemonade Out of Lemons
Food service operators dish on adapting to a menu of post-pandemic challenges. Ski areas are adapting their food and beverage operations in response to…
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Food for Thought: Hitting the Spot
The pandemic served-up a host of new innovations that continue to rapidly alter the resort F&B experience. Think back a year ago. The…
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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…
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Learning from Summer Ops
Resorts experienced some pleasant surprises from their summer activities and gained insights into winter ops. As ski resorts around the country slowly reopened for…
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Moving Forward
Planning for the coming winter requires an entirely new mindset. Part of a Special Section, “Winter 2020-21: A New Normal,” sponsored by Aspenware. Consider…
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The Changing Face of F&B
Social distancing is a hugh challenge for eateries. Part of a Special Section “Winter 2020-21: A New Normal” sponsored by Aspenware. When the…
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Far Flung and Fun
It pays to think outside the bread bowl and get creativ e with your food and drink venues. Does a hot dog eaten at…
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Eat Here
Guest expectations for food and beverage at resorts have long gone unmet. Here are several resorts that are changing that story for the better.…
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Our Training Recipe
A candid tell-all reveals the Mueller family’s formula for top-notch staff training in the culinary department—and beyond. The Net Promoter Scores (NPS) for Crested…
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Mountain Spy :: November 2015 :: Gluten-Free Dining Options
In this month’s Mountain Spy, we address a growing dietary trend—gluten-free. Though a seemingly simply question, the responses vary tremendously. In the end, as…
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Concept Kiosk
Resorts are finding that specialized food kiosks are a creative way to keep food offerings innovative, fast and cheap. Grab and go. The term…
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Thought for Food
Food and beverage still remains at the bottom of the customer satisfaction scale at mountain resorts. But some creative thinkers are reversing that. You…
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Construction Site :: May 2012
The last round of this past season’s construction before looking ahead. Customers had some great new upgrades this season, both on and off the hill.…
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Non-Skiers Join the Scene
When you add it all up, winter resorts offer much more than just skiing and riding. Perform an online search for top ski resorts…
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F&B Adapts to a New Normal
Economy making your stomach queasy? You’re not alone. With the recession taking a toll on discretionary spending, ski resorts are taking a hard look…