News Flashes from Tourist Attractions & Parks Magazine

May 23, 2012 No Comments

 

Western Hemisphere’s Largest Observation Wheel to Deliver Unrivaled Views of Las Vegas Skyline and Introduce Experiential Retail and Dining Destination

Skyvue Las Vegas Observation Wheel Completes First Phase of Construction, Breaks Ground on Retail and Dining District

SkyVue, an iconic 500-square-foot observation wheel rapidly taking shape on the Las Vegas Strip, has completed the first phase of construction, is beginning its vertical climb and has begun excavation on its retail and dining experience. Upon opening, SkyVue will be the largest observation wheel in the Western Hemisphere and the first attraction of its kind in Las Vegas.

Situated across from Mandalay Bay, SkyVue will deliver unobstructed panoramic views of the world’s most famous boulevard. Strategically located just north of the famous “Welcome to Las Vegas” sign, SkyVue will become one of the most photographed and recognized landmarks on the Strip. Each side of the wheel will feature a 50,000-square-foot LED screen (the largest in the world), that will be visible across the entire tourist corridor, and host concerts, sporting events, product launches and more.

Located on prime Las Vegas Boulevard frontage, SkyVue’s two-story shopping and dining experience will boast 140,000 square feet of retail space, a 21,000-square-foot convention facility and a food court. SkyVue projects the center to draw between five and eight million consumers annually.

The project will bring more than 700 construction jobs to the community in addition to an estimated 500 full-time positions once the development opens in Q4 2013.

SkyVue, located directly across from Mandalay Bay on the Las Vegas Strip, will forever change the landscape of America’s playground. Set to become the largest observation wheel in the Western Hemisphere, the 500-foot iconic attraction will feature the world’s largest HD LED multimedia displays – each measuring larger than a football field – and 32 glass-walled gondolas. Offering unparalleled views of the city, the gondolas will be available for private and corporate events. Led by Howard Bulloch and David Gaffin of Compass Investments, the project will also include 21,000 square feet of convention space and 140,000 square feet of retail space, dining and entertainment options.

Tourist Attractions & Parks Magazine Newsletter Exclusive Editorial Feature

Business Strategies: Keeping Foodservice Equipment Clean at Leisure Entertainment Facilities

When it comes to operating a leisure entertainment facility, there are some aspects, such as promotions, which can be left to chance. Other areas, however, require a more methodical approach, and keeping foodservice equipment clean ranks high on the list. Proper cleaning extends the life of these units, reduces the expenditures incurred to maintain them and keeps the local health department happy. Just as significantly, it safeguards the integrity of menu items and, in turn, facilities’ reputation for serving good food. After all, if a fryer, oven, frozen dessert machine or other piece of equipment is not kept spic-and-span, food produced and/or stored within it will eventually begin to taste “off,” and may even cause visitors to become ill.

One key to ensuring and optimizing the cleanliness of foodservice equipment is establishing a cleaning schedule. Otherwise, employees may forget or otherwise neglect to complete the necessary tasks, said Mark Markwardt, director of marketing at The Broaster Company. The Franklin Skate Club in Franklin, Ind., follows this advice, according to Jerry Williams, co-owner. Schedules are posted on the walls in the foodservice area.

Some facilities go one step farther on the schedule front by requiring that employees sign log sheets or similar documents to indicate that they have indeed handled foodservice cleaning chores. At a major theme park operation, neglecting a certain number of times to execute cleaning chores and sign the book is grounds for probation, one source said.

Moreover, operators would do well to adhere to daily, weekly and periodic cleaning timetables recommended by manufacturers, and to consider, when preparing employee schedules, that these intervals vary. “We tell our customers to thoroughly clean the cooking baskets and drip trays on our units every day, and to completely clean the interiors once a week,” noted Paul Artt, president, Quik n’ Crispy Greaseless Fryers.  “Every night, facilities with pizza ovens should remove any crumbs and scrub out any debris on the bottom; otherwise, it will be difficult to remove later.”

Similarly, according to Perfect Fry, fryers should be disassembled weekly to enable a complete cleaning of their components. However, a daily routine should include removing crumbs and food particles from cooking baskets and wiping crumbs, oil and any other food matter from inside of the door into the spill tray. It should also involve cleaning fryer exteriors with stainless steel cleaner and wiping them dry.

It is important to keep in mind that certain components of the same unit may require more frequent cleaning than others, and to account for such variables during the schedule-making process. For example, once a week, fryer drawer housings, oil vats and heater modules should be sprayed with oven cleaner and enclosed with plastic bags for at least one hour or overnight if possible. They should then be washed in soap and hot water and rinsed well in a solution of two parts hot water to one part white vinegar; the latter is very important because it neutralizes soap residue. Grease filters and grease filter trays should be washed separately with hot water and soap, then carefully dried. Air filter cartridge replacement should be done periodically.

Some equipment, like frozen dessert machines from Stoelting, has automatic indicators that let operators know when it is time to clean or perform other maintenance. In formulating schedules, specify that the job must be done immediately, rather than postponed to suit staff members’ convenience.

In addition to spelling out exactly when foodservice equipment must be cleaned, sources asserted, savvy owners and operators of leisure entertainment facilities instruct employees as to exactly how it must be done. Operating manuals and employee training should cover such procedures in detail. “It’s a very bad idea to let employees decide not just whether they’re going to clean, but how they are going to do it, because” when they are left to their own devices, “mistakes are bound to occur,” Artt observed. “Unless you say otherwise, Joey is going to say, ‘We didn’t have that many guests today and the unit is not so messy, so we can just skip it,’ or ‘It takes too much time to do it this way; I’ll take a shortcut.’ ”

The snack bar at InterSkate in Lewisville, Texas, has a posted reminder for employees, stipulating that equipment must be cleaned every night and with which implements and solutions. A “cheat sheet,” created in-house for employee reference, outlines all the steps they must take to get the job done, stated Luther Bernstein, owner.

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