Well, you could always open at the top of a hill. Or the bottom. Preferably one with at least a rope tow. [:D]

 
Trust me, I would love doing that. I actually sent out proposals to several local ski areas to try to put my trailer there over the winter, but so far none have responded (and I honestly don’t expect a response).
 
One of the positives of my location is that it IS en-route to a nearby ski area. The negative is that before driving by me, there’s a Friendly’s, a McDonalds, a KFC, Taco Bell, and Pizza Hut all right off the main interstate, and all before the skier traffic gets to my location.
 

How is the foot traffic?   …. Hot coffee, hot chocolate, donuts & honey buns for the mornings; and hot coffee, hot chocolate, candy bars, hot dogs & sandwiches in the afternoon.   They need high energy food for all that sking.

No foot traffic. 100% vehicle traffic. I’m located roadside (with a LARGE parking area – enough to accommodate several big rigs plus a bunch of smaller cars) on the largest east-west road in this part of the state. The local chamber of commerce did a traffic study a few years ago, and peak traffic (summer Saturdays) was over 10,000 cars per day. I’m sure winter mid-weeks is half that, though.
 
Currently I’m only open lunch, 7 days a week. My thinking is for the winter I would open breakfast and lunch, Tuesday through Saturday. Sunday has traditionally been my slowest day (even with the tourist traffic and all the folks coming up to camp and use the river), and now that football season is here my Sundays have gotten even worse (yesterday, from 1 p.m. to 4 p.m. – when the Pats were playing – I did $26 in sales.) Mondays have typically been pretty good days, but if I’m going to close two days it makes more sense to be 2 days in a row.
 
Breakfast would consist of breakfast sandwiches (anyone making sandwiches out of scrambled eggs? I could scramble them up and then hold them in a steam pan for most of the morning, like they do at all the breakfast buffets – that makes it easier than cooking eggs to order, and would also allow me to make breakfast wraps), coffee, and hot chocolate. Lunch would be a scaled down version of my current menu – the only thing I think I will be dropping off for the winter are the Peppersteak Burgers (a slow seller even in the summer), the tuna subs (which will not be coming back on the menu next summer), the pulled pork (also will not return next summer), and the sweet italian sausage (I will keep the hot sausage – hot outsells sweet almost 3 to 1 right now, and it doesn’t make sense to keep both over the winter). Also dropping the veggie dog from the menu (permanently) though the veggie burger sells well enough to leave on even over the winter).
 
I think soups will be important, so I will probably have chili and clam chowder every day, and then a 3rd “soup of the day”. I think I may make my franks and beans a regular menu item for the winter since it’s a good hearty meal for the plow driving. I intend to add a meatball sub (which I started with in May but abandoned quickly – I think it’ll do better in the winter).
 
What do you all think about adding something like american chop suey or macaroni and cheese? I don’t want to add anything to my menu that requires a plate (let’s face it – people are going to be eating in their cars), it would be easier to keep everything confined to a bowl or cup. Hmm… maybe cook up elbow noodles and keep those warm in butter on the steam table, and then I can either add marinara and meatballs, cheese sauce, or chili (thus creating 3 meals out of one ingredient). Anyone think that’ll work?
 
ChefBuba… I like the sound of everything you named off in your post, but most of those things I really don’t have the facilities to cook easily in my little 6×10 trailer.
 
An,47,614395.001002,2,107276,32.166.31.162
614552,614388,614550,2010-09-27 12:03:05.090000000,Re:Smoked open face Turkey