Food & Drink International - Winter 2017, Volume 2 - 119
Sun Valley Resort
is that although it's nice to be important, it's more important
to be nice. He adds Sun Valley has no tolerance for "any fearbased management."
"It's about making an emotional connection with employees, who in turn, make that connection with our guests,"
Snyder explains. "Every guest should experience a warm
and friendly greeting, a thank you and an invitation to return
once they leave Sun Valley."
Sun Valley has 20 restaurants including Gretchen's Restaurant, The Konditorei, The Chocolate Foundry and five large
mountain lodges. The resort is currently building The Village Station, an upscale family dining restaurant, and remodeling The Ram, one of the most iconic venues in the ski
industry. "The Village Station venue is going to be fantastic
for the resort," Snyder says. "Its theme gives a nod back to
the days of the Union Pacific Railway. People may not remember how Sun Valley started, so we're trying to embrace
that part of our history thematically in the restaurant."
The new restaurant will be located adjacent to The Ram,
Sun Valley's renowned restaurant that opened in 1937. "The
Ram is currently undergoing a major renovation with a new
exhibition kitchen," Snyder explains. "Both concepts will be
very beautiful spaces, and will be completed in December."
Three executive chefs work together with Snyder to develop Sun Valley's menus. "We always pay attention to what
the guests are enjoying so as to not remove things that they
want, but also remove what they don't want," he notes.
With The Village Station, Sun Valley aims to add something new. "Many of our restaurants are more upscale, but
this one will be a family space," Snyder says. "The menu will
be family friendly, featuring hand-pressed burgers, pizzas,
fresh pastas and salads. We're working on those items to
make them delicious and from scratch. Ultimately, we're going to have fantastic food because we're studying different
items daily. Every week we're studying different foods until
we get what we want right."
The goal is to keep Sun Valley's guests satisfied and coming back for more.
"We practice this philosophy that restaurants are like a
three-legged stool," Snyder says, explaining the three legs
are service, food quality and ambiance.
"We want to ensure that all three legs match," Snyder concludes. "If you have a great ambiance but lousy food and
service, you'll have a wobbly stool. If you have great food
and service but a horrible ambiance, you'll have a wobbly
stool. Our job is to always ensure that Sun Valley's restaurants have three legs that are equal."
>> Sun Valley's goal is to keep its guests satisfied and coming back for more.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com