Venture Inn Restaurant, a beloved dining destination renowned for its commitment to quality food and exceptional service, has announced several changes aimed at enhancing efficiency and securing a prosperous future of the business. These changes address some of the challenges the restaurant has faced, with a primary focus on streamlining operations and reducing financial strain. One of the most significant adjustments is the removal of the salad bar, which has been a point of concern for many loyal customers. Troy Douthit, General Manager of The Venture Inn points out, "While we understand the disappointment not providing the salad bar may cause, it is essential to clarify that continuing to offer it is financially unsustainable. The cost of having the salad bar has far exceeded our sales and with the continued rise in food costs, it is no longer a feasible option." Douthit explains, "In an effort to ensure the long-term viability of the restaurant, a considerable price increase would have been necessary, amounting in a huge price increase to our customers. We believe this change is crucial in maintaining a sustainable business model and offering a menu that consistently exceeds expectations." The restaurant has also implemented certain upcharges for items that incur higher costs. For instance, premium bread selections such as rye and sourdough, which come at nearly double the expense compared to others, now carry a small additional charge. By aligning our pricing with the actual costs incurred, we can continue to provide the exceptional quality and variety our patrons have come to expect. In an effort to address operational inefficiencies, we have replaced our traditional hash browns with fresh house-made roasted red breakfast potatoes. This decision was made to improve the overall speed and consistency of the food preparation process. The extensive time and resources required to cook hash browns often led to delays and inconsistent results, culminating in unacceptable wait times for meals By adopting roasted red breakfast potatoes, we can ensure a quicker turnaround and maintain a high level of satisfaction for all guests. It is important to note that these changes are part of a broader initiative to enhance efficiency and reduce costs throughout the restaurant. While some may consider certain adjustments nitpicky, such as variations in cracker choices, they all contribute to creating a more streamlined operation. The ultimate goal is to establish a financially sustainable business that can continue serving the community for years to come. as well as maintain jobs for our 65 current employees- your friends and neighbors who depend on our restaurant to support themselves and their families. Contrary to popular belief, The Venture Inn Restaurant has historically struggled to generate a profit. Even conversations with managers from three decades ago reveal similar challenges in the past. In light of this, management is compelled to make necessary modifications to the restaurant's operations. They are fully committed to finding innovative ways to drive profitability while maintaining the highest standards of quality and service. The Venture Inn values the support and loyalty of its customers and appreciates their understanding during this period of transformation. With these changes in place, we are confident that the restaurant will thrive and continue to be a destination of choice for exceptional dining experiences. If you would like to discuss your concerns regarding the Venture Inn Restaurant, please feel free to stop by and I will gladly visit with you about them. Please do not however, take out any frustrations you may have on your servers, kitchen staff or other employees at the hotel and restaurant. They are working hard, and doing a great job to bring you the best possible experience, and I am thankful for all of them. Sincerely, Troy Douthit General Manager Venture Inn Libby's Finest Venture INN Venture Inn Restaurant , a beloved dining destination renowned for its commitment to quality food and exceptional service , has announced several changes aimed at enhancing efficiency and securing a prosperous future of the business . These changes address some of the challenges the restaurant has faced , with a primary focus on streamlining operations and reducing financial strain . One of the most significant adjustments is the removal of the salad bar , which has been a point of concern for many loyal customers . Troy Douthit , General Manager of The Venture Inn points out , " While we understand the disappointment not providing the salad bar may cause , it is essential to clarify that continuing to offer it is financially unsustainable . The cost of having the salad bar has far exceeded our sales and with the continued rise in food costs , it is no longer a feasible option . " Douthit explains , " In an effort to ensure the long - term viability of the restaurant , a considerable price increase would have been necessary , amounting in a huge price increase to our customers . We believe this change is crucial in maintaining a sustainable business model and offering a menu that consistently exceeds expectations . " The restaurant has also implemented certain upcharges for items that incur higher costs . For instance , premium bread selections such as rye and sourdough , which come at nearly double the expense compared to others , now carry a small additional charge . By aligning our pricing with the actual costs incurred , we can continue to provide the exceptional quality and variety our patrons have come to expect . In an effort to address operational inefficiencies , we have replaced our traditional hash browns with fresh house - made roasted red breakfast potatoes . This decision was made to improve the overall speed and consistency of the food preparation process . The extensive time and resources required to cook hash browns often led to delays and inconsistent results , culminating in unacceptable wait times for meals By adopting roasted red breakfast potatoes , we can ensure a quicker turnaround and maintain a high level of satisfaction for all guests . It is important to note that these changes are part of a broader initiative to enhance efficiency and reduce costs throughout the restaurant . While some may consider certain adjustments nitpicky , such as variations in cracker choices , they all contribute to creating a more streamlined operation . The ultimate goal is to establish a financially sustainable business that can continue serving the community for years to come . as well as maintain jobs for our 65 current employees- your friends and neighbors who depend on our restaurant to support themselves and their families . Contrary to popular belief , The Venture Inn Restaurant has historically struggled to generate a profit . Even conversations with managers from three decades ago reveal similar challenges in the past . In light of this , management is compelled to make necessary modifications to the restaurant's operations . They are fully committed to finding innovative ways to drive profitability while maintaining the highest standards of quality and service . The Venture Inn values the support and loyalty of its customers and appreciates their understanding during this period of transformation . With these changes in place , we are confident that the restaurant will thrive and continue to be a destination of choice for exceptional dining experiences . If you would like to discuss your concerns regarding the Venture Inn Restaurant , please feel free to stop by and I will gladly visit with you about them . Please do not however , take out any frustrations you may have on your servers , kitchen staff or other employees at the hotel and restaurant . They are working hard , and doing a great job to bring you the best possible experience , and I am thankful for all of them . Sincerely , Troy Douthit General Manager Venture Inn Libby's Finest Venture INN