**Running an Alaskan Resort: The Challenges and Triumphs of Sustainable Operations**
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Nestled in the remote wilderness of Port Alsworth, Alaska, the Lake Clark Resort is a family-run establishment that offers visitors a unique escape into nature. The resort, operated by Salina Alsworth Peterson and her family, relies heavily on seaplanes to transport supplies and guests, making logistics in this beautiful but isolated location both crucial and complex.
The challenges of sourcing supplies in such a remote part of the world are numerous. With no grocery stores within a 120-mile radius, the resort’s daily operations hinge on meticulous planning. “You just have to be careful with what you use because food is precious,” says Peterson, highlighting the need for caution in managing their resources. Each morning, the resort serves around six dozen eggs, a substantial demand that underscores the importance of efficient supply management in the hospitality sector.
Peterson’s family can trace their roots in Port Alsworth back to the 1950s, when her great-grandfather, Leon (Babe) Alsworth, founded the town. His passion for aviation led to the establishment of the resort, which has been maintained across five generations. The family’s dedication is evident in every aspect of the operation, with Peterson often starting her day at 4:30 AM. Unlike typical hotels where quick trips to the store are feasible, running out of essentials like milk presents a significant challenge.
The family’s approach to inventory and grocery orders is both disciplined and resourceful. Peterson’s mother oversees the grocery orders, which can total several thousand pounds a week, and her cousin ensures that they are placed with a reliable supplier like Costco. The cost of shipping adds a further layer of complexity, with expenses amounting to 90 pence per pound—making every order a financial consideration. Items such as milk can become significantly costly due to their weight, prompting cautious consumption and minimisation of waste.
In addition to groceries, reliable fuel supply for their flying operations is essential. Often, delays in shipments necessitate creative menu adjustments to accommodate any shortages. Peterson recounts a recent experience when a grocery delay forced the resort to rely on produce from their own garden, or to modify the menu entirely to suit available ingredients. This adaptability extends to understanding dietary restrictions ahead of time, allowing the kitchen to prepare accordingly.
The unpredictable Alaskan weather further complicates logistics. Sometimes, the resort must scramble when items fail to arrive on schedule, forcing the team to re-evaluate their menu and service operations. Peterson explains the delicate balance they maintain: “If we don’t have it by this time, we need to start changing our schedules, figuring things out.” Guests are encouraged to inform the resort of any dietary restrictions during the booking process to enable better planning.
Communication is another hurdle at Lake Clark Resort. With unreliable Wi-Fi and sometimes spotty cell service, the staff often struggle to maintain communication when new bookings or urgent inquiries arise. “When Wi-Fi goes out, how are we supposed to keep providing new bookings, new service?” Peterson questions, reflecting on the logistics of running a business in such an isolated area. The remote location adds a unique charm to the resort but also requires innovative solutions.
Despite these challenges, the summer peak season brings a flurry of activity. Peterson recounts welcoming over 600 guests in July alone, with a similar count expected for the combined months of June and August. The resort can comfortably accommodate around 40 guests at a time, ensuring a personal experience for each visitor.
Throughout the winter months, when tourist traffic subsides, Peterson shifts her focus to reservation bookings and staff recruiting for the upcoming season. “My days go from 24/7 to just stillness,” she says of this transition, allowing her to spend time with family while still engaged with the operational aspects of the resort.
In her role, Peterson finds joy in hosting guests during the summer season, often forming connections with those who come for a brief respite in nature. Her dedication to preserving the family legacy while navigating the hurdles of remote living is both inspiring and a testament to the resilience of the human spirit. Lake Clark Resort stands as not just a destination but as a symbol of the commitment and adaptability required to thrive in the heart of Alaska.