marketable amenity. The resort uses a program called Open Table that Kober describes as a “restaurant tool that lets guests make reservations online… it tells you how many times a guest has visited, and what they’re dining on.” According to Kober, the software has allowed the resort to compensate for the labor shortage left by the pandemic, specifically in the culinary industry. With a focus on locally sourced ingredients and innovative dishes, the resort’s dining experiences rival those of any top Muskoka restaurant. When coupled with the integration of local flavors and seasonal delicacies that not only delight guests but also support regional producers, the resort can foster a sustainable culinary ecosystem that operates all year round as well. From campaigns showcasing the resort’s scenic beauty to advanced reservation systems that personalize guest experiences, technology plays a pivotal role in enhancing operational efficiency and guest satisfaction. Looking ahead, Windermere House aims to redefine Muskoka’s hospitality landscape by extending its operational season. Traditionally a summer destination, the resort has successfully expanded its prime season from May to October. “We want to make a go at this being a 365-day resort,” Hall says, explaining that future endeavors 218 BUSINESS VIEW MAGAZINE VOLUME 11, ISSUE 08
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