Each venue has a job. Cafes and restaurants feed guests; chalets offer a stop on the mountain; shops handle equipment; a school supports lessons; bars and lounges catch the departing crowd. An inn sells overnight stays. Rinks and other activities add reasons to linger.
Guests choose suitable venues based on need, access, hours, room, budget and preferences. A full or unreachable room cannot serve them. Similar venues may divide the same customers rather than create new demand.
Concepts and grades
Food and drink concepts change price, serving speed, capacity and appeal. The base menus include Burger Shack, Farm to Table, Crunchy & Healthy, Bakery & Coffee, Craft Taproom and Cocoa & Cider Hut. The Food tree adds Steakhouse. Eligible venues can improve from Standard to Well-kept to Beloved; shops and schools do not use those grades.
Look at the business, not just the building
Read visits, revenue and staff costs in the inspector. Direct contribution is revenue minus that venue’s staff cost, before taxes and shared hill costs. Ski schools also need instructors. Inns need guests willing to book at the offered rate; inspect vacancies and priced-out guests before expanding.
Après music and promotions can improve spending and visits. The new Nights branch adds shows, hockey, later service and headliners. Learn the talent, then check the facility and operating conditions it needs.
Who chooses the menu? In Simple, your crew picks venue menus and the venue card names the current one. In Build and Run, you can choose available concepts; changing an existing venue can cost money. A website preview does not unlock a concept in your save.