The resort is leaning into its unique geography, defined by steep ridges and valleys, to attract visitors from nearby hubs like Milwaukee, Madison, and the Quad Cities. Executive chef Brandon Veitch, formerly of The Peninsula Chicago, has arrived to overhaul the culinary program at the Woodlands Restaurant, introducing a menu that emphasizes seasonal ingredients through dishes like Heritage Pork Chop and Alaskan Halibut.

Beyond the dining room, the property is banking on a series of themed travel packages to drive occupancy through the colder months. These offerings range from a Spooky Weekend Getaway in late October, which includes access to a local forest attraction, to a late-December family holiday package that bundles resort credit with onsite winter recreation at the Nordic Center. As the landscape shifts, the resort converts its championship golf terrain into a winter playground for ice skating and snowshoeing, while maintaining year-round accessibility through indoor golf simulators and the Stonedrift Spa.