Alpine Ski Resort, Golf Course, & Hotel Property

Challenge: 

This world class alpine recreational resort and real-estate development is equipped as a four season destination. With two grand hotels, downhill alpine skiing, mountain biking, golf and other attractions, this property is one of many locales owned and operated by a global resort organization.

The resort’s dining facilities were spread out around the property on the slopes, in their hotels, lodges, and golf club. Although they are a year-round facility, their kitchen help is often seasonal and needed to be trained each year.

The safety of their full-time employees, seasonal help, and college hospitality interns was important to their commitment to industrial health and safety. In addition, they wanted to be sure that their cuisine was fresh, light, and delicious to entice their guests to return again and again.

RF Hunter Recommends:

The hospitality staff at this resort selected the HF 80 battery powered oil filtrator to support their large volume of meals, especially during their peak resort times.

You can imagine that during the winter hundreds of hungry skiers are ready for a hearty meal après ski. This resort is ready to serve their delicious food while caring for the safety of their employees.

As a result, they manage to keep their hospitality business on property, rather than losing their guests to alternative choices in the nearby town and competing venues.

In addition, they have managed to save money by using less oil with the option of recycling used fryer oil as bio-fuel.