Changes to The Venture Inn
Venture Inn Restaurant, a beloved dining destination renowned for its commitment to quality food and exceptional service, has announced several changes aimed at enhancing efficiency and securing a prosperous future of the business. These changes address some of the challenges the restaurant has faced, with a primary focus on streamlining operations and reducing financial strain.
One of the most significant adjustments is the removal of the salad bar, which has been a point of concern for many loyal customers. Troy Douthit, General Manager of The Venture Inn points out, “While we understand the disappointment not providing the salad bar may cause, it is essential to clarify that continuing to offer it is financially unsustainable. The cost of having the salad bar has far exceeded our sales and with the continued rise in food costs, it is no longer a feasible option.” Douthit explains, “In an effort to ensure the long-term viability of the restaurant, a considerable price increase would have been necessary, amounting in a huge price increase to our customers. We believe this change is crucial in maintaining a sustainable business model and offering a menu that consistently exceeds expectations.”
The restaurant has also implemented certain upcharges for items that incur higher costs. For instance, premium bread selections such as rye and sourdough, which come at nearly double the expense compared to others, now carry a small additional charge. By aligning our pricing with the actual costs incurred, we can continue to provide the exceptional quality and variety our patrons have come to expect.
In an effort to address operational inefficiencies, we have replaced our traditional hash browns with fresh house-made roasted red breakfast potatoes. This decision was made to improve the overall speed and consistency of the food preparation process. The extensive time and resources required to cook hash browns often led to delays and inconsistent results, culminating in unacceptable wait times for meals. By adopting roasted red breakfast potatoes, we can ensure a quicker turnaround and maintain a high level of satisfaction for all guests.
It is important to note that these changes are part of a broader initiative to enhance efficiency and reduce costs throughout the restaurant. While some may consider certain adjustments nitpicky, such as variations in cracker choices, they all contribute to creating a more streamlined operation. The ultimate goal is to establish a financially sustainable business that can continue serving the community for years to come, as well as maintain jobs for our 65 current employees- your friends and neighbors who depend on our restaurant to support themselves and their families.
Contrary to popular belief, The Venture Inn Restaurant has historically struggled to generate a profit. Even conversations with managers from three decades ago reveal similar challenges in the past. In light of this, management is compelled to make necessary modifications to the restaurant’s operations. They are fully committed to finding innovative ways to drive profitability while maintaining the highest standards of quality and service.
The Venture Inn values the support and loyalty of its customers and appreciates their understanding during this period of transformation. With these changes in place, we are confident that the restaurant will thrive and continue to be a destination of choice for exceptional dining experiences. If you would like to discuss your concerns regarding the Venture Inn Restaurant, please feel free to stop by and I will gladly visit with you about them. Please do not however, take out any frustrations you may have on your servers, kitchen staff or other employees at the hotel and restaurant. They are working hard, and doing a great job to bring you the best possible experience, and I am thankful for all of them.
Courtesy Of the General Manager of the Venture inn.
Lincoln County Library Hosts Montana Conservation:
“Dark Skies: Light Pollution and The Story Of The Montana’s Night Skies” With Sabre Moore
Submitted By Alyssa Ramirez
Lincoln County Library hosts Humanities Montana’s “Dark Skies: Light Pollution and the Story of Montana’s Night Skies” with Sabre Moore on August 9, 2023 at noon. This is a virtual program that can be viewed at any Lincoln County Library branch. The presentation is free and open to the public. Refreshments will be provided by Friends of the Library.
The night sky has inspired generations of humanity to tell stories — some about heroes and adventures, others about life ways or the movements of seasons and animals. Today we find ourselves in a world in which dark skies are increasingly rare, especially in urban areas, due to the growing prevalence of light pollution. Join Sabre Moore, a founding board member of the Montana Chapter of the International Dark Sky association, to learn about the history and culture of the Dark Skies movement and the effects of light pollution on human, animal, and environmental health . Along the way, audiences will hear about night sky stories, gain an understanding of Montana’s dark sky places, including Medicine Rocks State Park, and how they can measure light pollution by phone, and join global citizen science efforts.
For more information, please call Lincoln County Library at 406-293-2778.
Thank You so much to everyone who came out today to help Missy & Jordan unload Sheetrock. Gene, Lee, Monica, Katie, Gabi, Toby, Tommy, Pete, Sheila, and Ivy…You all are Rock Stars– Photo Courtesy Of Kootenai Valley Partners Habitat for Humanity
