“If you look at the larger companies in the industry, it's a year-round business. It's really a hospitality industry on a year-round basis and we're in the ski business from December to March.”
“It is a big concern. If the price keeps going up, under the worst circumstances, we may have to discontinue serving oysters for a while but we are an oyster bar so it's kind of hard to stop selling oysters.”
“[It's] an opportunity for both guests and employees to gain a better understanding of the importance of personal responsibility on the slopes. Resorts nationwide implement new programs during safety week that expand their overall safety initiatives for the season.”
