Foodservice Equipment & Supplies

NOV 2018

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

Issue link:

Contents of this Issue


Page 56 of 92

54 • FOODSERVICE EQUIPMENT & SUPPLIES • NOVEMBER 2018 ON-SITE PROFILE By Donna Boss Photos by Trey Danger A year after Hogadon Basin Ski Area's big renovation anniversary, staff readied for another successful sea- son feeding skiers, hikers and event participants. A year prior, the city council had faced a dif- cult decision: either close the lodge or build a new facility. The 59-year-old lodge at the Hogadon Basin Ski Area in Casper, Wyo., had reached the end of its functional capabilities. "Part of the old lodge had been condemned," says Chris Smith, superintendent of Hogadon Basin Ski Area. Expand- ing for year-round park usage was another attractive oppor- tunity for city council in its decision to rebuild. "Our biggest obstacle was getting the funding for the lodge," Smith says. "We're subsidized by the city and provide a service to the community, which includes 59,000 people. Even though it is close to Casper, few people were taking advantage of the area because they thought it was just for skiing and hiking." The nal approval to fund construction of a new lodge meant a new full-service kitchen, a cafe, a full-service bar and dining rooms for daily service and catered events. The multiple food stations are a sharp contrast to the single serving line, grab-and-go case and cashier in the former lodge. "With the new lodge, we are rebranding the area as a year-round facility and park where people can ski, snowboard and hike and also hold events," Smith says. "Last year the mountain issued nearly 500 season ski passes and had almost 16,000 skiers and snowboarders. We had about 16 weddings in the rst season the lodge was opened." Located 8 miles south of Casper atop Casper Mountain, Hogadon Basin Ski Area's scenic views stretch about 150 miles from downtown Casper to the Big Horn Mountain. The lodge sits at the top of the mountain at 8,000 feet. The lodge's design team wanted to capture the spectacu- lar, panoramic views of the mountains and city below and make sure the building complemented the landscape. "We selected a structure of board-form concrete, steel, metal sid- ing, which are durable, so we won't have to provide constant maintenance," says Garett P. Chadwick, AIA, LEED AP BD+C, principal of GPC Architects in Driggs, Idaho. GPC Architects worked with San Francisco architectural rm Dining's New Lift at the Hogadon Basin Ski Area Lodge

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - NOV 2018