With the right information and a healthy sense of determination, any leisure entertainment facility owner or manager can start today to improve their guest experience. In each issue of Tourist Attractions & Parks, we strive to offer fresh ideas on trends and on how to transform a good time into a great time for your customers.
This issue offers a special focus on food service. In The Large Park Report, we report on trends in all-you-can-eat dining at bigger locations. In the Waves section, we offer a story on what is on the menu this season at waterparks. We also feature stories on selling food at laser tag centers, trampoline parks, zoos and museums.
The design and condition of your location are also important considerations in getting guests to come, stay and play. In this edition we cover tips to keep your roller skating facility looking new and advice to design profitable arcades and haunted attractions.
We also offer profiles of new projects at Stowe Bowl and Game Time locations and a story about Ropes Courses’ Sky Trail installations. Readers can additionally enjoy articles covering best practices for great parties at entertainment centers, the latest industry analysis from The Buzz Boyz, tips to hire the best staff members at coin-operated game companies, amusement rental company employee training advice and how zoos and aquariums are getting their physical plants ready for the 2016 season.
Each issue also contains the latest news on many industry events. In this edition we offer bonus reports on the Laser Tag Convention, which was collocated last March with the 2016 Amusement Expo in Dallas, Texas, and also on the F2FEC event. The edition also contains bonus article sidebars and product news from the food service, laser tag, coin-op game and other industries.
I hope you enjoy the issue. Please email me at email@example.com with your comments, questions and suggestions, and I will be happy to respond to your note personally.
Scott C. Borowsky
President and Executive Editor
Tourist Attractions & Parks magazine