In the second episode of Epic By Nature, Rob Katz takes a hard look at Vail Resorts as it stands today, exploring the challenges, opportunities, and innovations shaping the company. From evolving the Epic Pass to reshaping the guest experience, he reflects on the difficulty of taking stock of what’s already been imagined in order to reimagine it again.
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In the second episode of Epic By Nature, Rob Katz takes a hard look at Vail Resorts as it stands today, exploring the challenges, opportunities, and innovations shaping the company. From evolving the Epic Pass to reshaping the guest experience, he reflects on the difficulty of taking stock of what’s already been imagined in order to reimagine it again.
The restaurant business can be challenging on any given day, but it becomes far more complex when that business is located in remote locations at 10,000ft.
Join Rob Katz and some of our Executive Chefs and F&B leaders, as we explore just what goes into creating the mountain dining experience. How do we transport food to remote locations and then up the mountain each day? What adjustments do we have to make for cooking at altitude? What goes into the decision to build a new restaurant? How do we re-imagine the dining experience when the guests’ demands are evolving and how will things change as we look to the future?
Epic By Nature
In the second episode of Epic By Nature, Rob Katz takes a hard look at Vail Resorts as it stands today, exploring the challenges, opportunities, and innovations shaping the company. From evolving the Epic Pass to reshaping the guest experience, he reflects on the difficulty of taking stock of what’s already been imagined in order to reimagine it again.
