With winter behind us in most places and summer creeping closer, now is a great time to preview what the industry’s larger parks and resorts have in store for this year’s peak season. While none of these parks will offer something as big as Universal Orlando’s 2010 boy wonder named Harry Potter, several are bringing ...
Read more...The first quarter of any year usually sets the tone for the rest of the year and 2011’s first quarter has been quite interesting. The major events unfolding as this issue of Tourist Attractions & Parks goes to press are the uprisings in North Africa (Libya in particular), the horrible earthquake disaster in Japan and ...
Read more...The amusement and the attraction trade share a number of common ideals, one of these is an innate belief in the need for an associational structure. The feeling is that an industry dealing with the public has to be drawn towards trade bodies and organizational structure as some kind of talisman of protection. For many ...
Read more...
Food is an essential ingredient in throwing a successful party, especially one hosted at a venue. Whether a client knows exactly what they want or not, it’s up to the staff to guide the choices so the menu will be sure to please the client and the guests. And at the Pennsylvania Renaissance Faire, on ...
Read more...Aaron Banks, director of food service for Carowinds Park in Charlotte, N.C., dishes on pulled pork, the southern tradition and why barbecue is so popular at theme parks today: Tourist Attractions & Parks magazine: What type of barbecued foods do you offer? Aaron Banks: Carowinds offers a wide variety of barbecued foods, including hand-pulled pork, ...
Read more...Buy Quality: Even if you feature prepared foods on the menu, make sure you buy from reliable vendors. Quality counts when it comes to everything from ingredients to entrees. Visitors who are considering how much money to spend expect quality for their money, especially in tougher economic times. Think Differently: Incorporate regional flavors into the ...
Read more...
Barbecue. It’s what’s for dinner (and lunch) at parks and attractions from Texas to Florida. The southern tradition not only borrows its flavors from longtime recipes that have been enjoyed by generations, but many of the dishes have been customized for family-friendly customers who are looking for a way to have a little fun – ...
Read more...Hire wisely. Juanita Hernandez of the Lee Richardson Zoo said she seeks out employees who not only accept seasonal work, but prefer it. “This is a great job for teachers. I have one employee who is a teacher, and the part-time summer hours fit her schedule perfectly.” Weigh the pros and cons of engaging a ...
Read more...Steve Lopez swears by his spreadsheet. This document, which tracks labor percentage, daily earnings, weather and food service patterns from previous years at the Phoenix Zoo, is indispensible to Lopez, who is general manager of concessions. The data Lopez has compiled has not come easily– he said it is the culmination of years of observation ...
Read more...My colleague Frank Seninsky and I have found that between a third and 50 percent of revenue for family entertainment centers, bowling facilities and skating rinks comes from food service. If you are not operating a well-rounded food service program, this is a great edition to pick up ideas and advice to expand and improve ...
Read more...
