Taking a Look at Food

Cuisine? In the base lodge? For some ski resorts, the base lodge cafeteria has become a form of fine cuisine. And skiers have noticed, voting these resorts best for food year after year. How do the best food service operations get to be the best? And how do they keep pleasing skiers? We asked a few of the industry’s top managers their recipes for success.

“We don’t go to other ski areas for ideas,” said Wilson. “Our whole philosophy is based on hotel standards. Our main emphasis is on freshness and quality. Everything is prepared here. We make all of our own stocks, all of our vegetables are the absolute freshest. We do all of our own baking.”