Foodservice Equipment & Supplies

NOV 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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66 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2017 ON-SITE PROFILE M ount Rushmore National Memorial awes visitors with its mammoth granite carvings of four U.S. presidents — George Washington, Thomas Jefferson, Abraham Lincoln and Theodore Roosevelt — in the Black Hills region of South Dakota. Naturally, many of the 46,000 annual visitors take a break from viewing the sculpture to refresh with food and bever- ages. Since May the renovated Carvers' Marketplace, which itself resides in a historic building, offers a fresh take on national park fare. The goals of this renovation project include extending farm-to-table practices, serving healthy food and offering a fresh-forward concept, says Lloyd Shelton, food and bever- age manager for Xanterra Parks & Resorts at Mount Rushmore. Xanterra, a park concessions management company based in Greenwood Village, Colo., has a 10-year history with Mount Rushmore. "We use a hierarchy of purchasing. When possible we buy local organic, then locally sourced, then organic," he says. "The direction was to put a fresh spin on old menu ideas to entice customers to partake in the food and beverage op- tions," Shelton says. "We also had to consider the operation in terms of labor accessibility. We have a lot of business dur- ing the peak season from May to October, but our part-time labor force, who are mostly students, head back to school before the season ends." MOUNT RUSHMORE NATIONAL MEMORIAL ADDS ANOTHER DIMENSION TO FOODSERVICE A full renovation of Carvers' Marketplace speeds service, improves efficiency and enhances menu offerings. By Donna Boss Photo by Michael Miles

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