Combination ski resort/sustainable logging operation - This would take 
big money as well as finesse in finding a location  acceptable to the 
Forest Service and the public.  The idea is that slopes with enough 
trees to protect the snow from wind  and sun, but not so many as to be 
impenetrable, make the best ski runs.  If a cheap lift or two can be 
designed to move  intermediate or expert skiers up the mountain in the 
winter and in the summer move logs down the mountain, perhaps it  could 
turn a profit even by being a minimalist ski area.  Lifts could be 
priced per ride, and skiers would take their time  negotiating trees or 
go off into the backcountry.  (This is probably going to require a bit 
of tort reform in the US to avoid  high insurance premiums.)

Restaurant - I definitely prefer eating at buffets, since I can see the 
food, try small portions to see if I like it, and can get a  large 
variety.  The problem is that I either over-eat at an all you can eat 
buffet, or I spend much more money at a per  weight buffet.  My 
solution involves a buffet with a large price range of foods.  Rice 
should not cost the same as the stew  you put over the rice.  This can 
be done either by weight (you could have different tables with 
different color plates for  each price per weight group), or by amount 
(like many cafeterias where you get little bowels of food).  In either 
case it  should be possible to calculate the nutrients that the current 
trip results in so that the diner can plan how much of each  dish to 
eat.

Energy bars that aren't sweet - Sugary bars with some thought to 
nutritional content seem to have done pretty well in  today's market.  
I don't see why savory bars wouldn't also do well.  After all, when you 
eat lunch, you normally have  something that isn't sweet also.  My 
other complaints about current bars are they cost way too much, and I'd 
like to see  wax paper packaging (so you can burn it on a backpacking 
trip).