Food and Beverage Developments

Two substantial changes to flagship businesses within the resort. Big White owned and operated facilities are undergoing a transformation that will include opening the Ridge Day Lodge, along with updated concepts at food service outlets in other day lodges.

“First and foremost we wanted to address the lack of available restaurant seating during lift hours at peak times”, says Ashley McDonald, director of hospitality, regarding the addition of food service at the Ridge.

“We’re excited to breathe life into a new concept that will offer quick, convenient crowd pleasers while acknowledging the dietary sensitivities in today’s guest.”

Planned updates at the Ridge include re-vamped service line and customer flow, new kitchen flooring and wall re-surfacing, along with fresh millwork and counter-tops.

The Happy Valley Day Lodge will see some minor changes with the implementation of a new market ‘grab ‘n go’ section which will also feature specialty coffees and fresh artisan salads and sandwiches. Guest will also enjoy a new counter service model for hot food that will specialize in gourmet burgers and accoutrements.

Over at the Black Forest Day Lodge a renewed focus on lighter fare with a nod to a more international flavors will be in play for next winter.

To accomplish the menu overhaul and re-imagining of service styles across the department, there are a few new faces that will be tasked to take the experience to the next level. Back from Australia, former Big White executive chef, Boddie Macklin-Shaw is set to take over the top culinary job. Alongside chef Boddie, his counterpart remains Brittany Dorner, F&B GM, who will be the driving force behind the concept changes and service standards.