uphillklimber
Active member
- Joined
- Mar 16, 2003
- Messages
- 287
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I'm sure that some of thier pricing structure at a major resort like SR for their F&B has to have some component of "if they pay $8for at says Chilli's/Fridays/Applebee's/Ruby Tuesday's, they'll pay $8 here"
or the Matterhorn right down the street.......
http://www.matterhornskibar.com/menu.html
granted, the quality at the Matterhorn is probably much better and you get the burger with fries for the $9 price, but you're not eating it slope side.
$7 is about as cheap as it gets for a hamburger at a ski resort or anywhere but a fast food chain these days.
Draft beers are $4 at the Foogy Goggle. Enuff said.
the way out is provide high quality food to be inline with the price.
100% agree with this. The dilema is finding the right staff, with the right skill level and the right pay. If they take a chance with skilled staff the food would be better. Food cost would go down, quality would go up but the labor would be much higher. Not many skilled bakers that will work for 850 an hour but damn wouldn't fresh bread from scratch daily make a kickass sandwich!
I also agree about the overall quality getting better at some areas. Areas with real villages and leased places are usually the best and most competive. Squaw village has a couple very decent places to eat for under 10 bucks. The Loaf is similar, decent restaurants.
He might if he's a skier and gets a season pass as part of the benefit!Not many skilled bakers that will work for 850 an hour