Full-service restaurants are a tricky business in Rocky Mountain ski resort towns like Aspen, Vail, Park City and the rest. Yes, they do land office business from Christmas through Easter. But the rest of the year can be a struggle. Business comes in spurts; employees leave in droves. Some chefs say that running a culinarily ambitious restaurant in a ski town is one of the biggest challenges they've ever faced. It's like opening a place from scratch every winter, because all of the help is ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.