A very short high season, of 6 to 8 weeks in the summer, associated to the horse racing "track season", coupled with the very few locals dinners understanding higher-end food offerings, or willing to spend more than $45 in food and beverage for dinner, affected the sustainability of the business during the first year of operation.
A clear disconnect between the timing imposed by the ownership for the opening of both the restaurant in the summer of 2016, and the hotel to follow in 2017, with a construction team unable to cope with the deadline, the staffing levels allowed, given the established operational standards, and the lack of skilled people in the region, made the overall vision difficult to achieve, and translated into a disjointed, and stressful work environment.