ROUNDUP _ >>
employees will continue to manage waste sorting in dining areas. Enhanced recycling programs for snack wrap- pers and soft plastics are now in place, and smart dumpster sensors have been implemented to refine waste data and improve collection efficiency.” Serviceware. In addition, she said the resort will increase energy and water effi- ciency with new dishwashers at Monte
Wolfes and Wall Bar and use more dura- ble serviceware. Hanna said Big White is also switching to new serviceware, including wooden cutlery and more compostable takeaways. Lake Louise, which conducts com- prehensive waste audits each year, has introduced several eco-friendly practic- es, including biodegradable cutlery, com- postable items, can and box recycling
and paper straws. “Our cafeteria now uses reusable cups and baskets, reducing single-use waste across the mountain,” McPartlin said. Barbier said Boyne Resorts has expanded composting programs across multiple properties and entered new part- nerships focused on comprehensive food waste reduction. “We are transitioning away from single-use serviceware to reus- able options, with Cypress (B.C.) and Sun- day River (Maine) leading this initiative.” Staffing Staffing remains the lynchpin in suc- cessful food and beverage operations, and several operators reported improved staffing levels. Housing gains. A new $12 million, 128-bed employee housing facility at Big White enabled the resort to successfully staff for winter earlier than ever this year. “More international candidates travel- ling on work visas were hired during the summer months than in past years, and most managers were excited to report that their winter rosters were full at the close of summer operations,” Hanna said. “We’ve also noticed that by increasing the supply of beds in our local economy, the availability of private accommoda- tion seems to be higher and the price per bed is decreasing.” In the resort’s food operation, Hanna said about 75 percent of the staff are internationals, with about 65 percent from Australia, and the rest from New Zealand, the UK, and the rest of Europe, in that order. Barbier noted that Boyne Resorts was also experiencing its strongest staff- ing levels in recent years. He attributed this to the company’s focus on employ- ee housing initiatives, including a new housing facility at Big Sky, Mont. “We have a successful mix of domestic and international staff, with high retention rates among visa workers,” he said. Lake Louise also uses a balance of domestic and international workers. “Middle management kitchen roles remain a challenge given our remote location, so we’re focused on promoting from within whenever possible,” McPar- tlin said. “Additionally, our affordable and nutritious staff meal program has helped to improve the staff experience.”
LEARN MORE ABOUT THE WORLD’S ONLY ELECTRIC SNOW GROOMER
Find out how the world’s only electric snow groomer can help your resort reduce its carbon footprint.
REACH OUT TO YOUR NEAREST REGIONAL OFFICE
Northeast US Midwest US
New Hampshire (603) 267-7840
Minnesota
(612) 251-4094 (970) 242-7150 (775) 359-7517 (801) 364-8266 (403) 279-7271 (450) 775-4639
Rocky Mountains US Colorado
Western US
Nevada
Intermountain West US Utah
Western Canada Eastern Canada
Calgary Quebec
Made with FlippingBook Digital Proposal Creator