Food and Beverage new trends in ski area management. New concepts approach By: Daniel Buyo Andorre Grandvalira-‐Fort Collins CO, Des.2016
Part of research for Ski Area Operations and Human Resources Module SKI AREA MANAGEMENT PROGRAM. Teacher: Ooi, Nathalie.
We are on a new paradigm; young people increase incomings, especially IT start up employers and owners. They still young then offer should deferral of traditional luxury premium offer for baby boomers or gen X preferences. The challenge is: How to keep the food and beverage money spends of these new young customers? Some of the answers are on "après-‐ski" concepts, "La Folie Douce" in Alpe D’huez or Val Thorens did long time for previous generations, actuating as one of the symbols of ski party, but “wool shirts” and “wooden pubs” at ski villages should rethink the strategy going inside the slopes with restaurants or coffee shops to attract them to the night party time. Same paradigm we can apply to restaurants of ski villages to convince the skiers after long ski powder day, to left the mountain lodge sofa and move them to dinner out.
Food Groomer concept Then new trends as food trucks should be integrated to ski resort. Can satisfy these challenge, but why not "snow groomer -‐ food truck concept”? Becoming a new investment in Grandvalira-‐Andorre fleet, hybrid equipment
between grooming and food & beverage departments. Becoming the first Ski Resort in the world to adopt the new creation of Snowlicious and Prinoth with partnership with Andrea Campi, Italian Chef of Osteria al Dosso at Aprica. The challenge go longer, because is a hybrid concept where Food and Beverage management meet the ski resort operation area of groomers fleet. A new proposal avaible in Grandvalira, sector Pas de la Casa-‐Grau Roig as one of the new proposals with an ambitious partnership with Hard Rock Coffee Group. The trip starts on 8 th December of 2016 as world wide exclusive concept. One proposal that will be exported soon to Aspen with the same prototype whit Andrea Campi is moving around the FIS Alpine Ski World Cup as official catering supplier.
Low margin around 25% : Logistic expenses go higher in the mountain, even happens High Mountain hosting, then the margin decrease. The new vehicle can decrees the cost and give to the staff extra margin to be competitive; As soon as each morning starts from storage with all supply full to spend the ski day service. Of course that there are several challenges on the new format but only trying new formats, resorts can discover the new trends. The challenge go beyond, because the main goal is to implant an online order trough mobile app and deliver 20 minutes later on the go without removing ski or board marking next challenge. plus info in: Dani Buyo, [email protected] (Grandvalira Mountain Business Department) https://www.prinoth.com/es/snow-‐groomers/applications/snowlicious/ Resources from:
SAETDE Grandvalira / Prinoth / Snowlicious