Every casino needs a steakhouse, an Italian restaurant, a buffet and a noodle bar. But diners are also hungry for ethnic foods, crazy mashups (mac-and-cheese pizza, Reuben calzones) and fast-casual restaurants, with their healthier take on the fast-food flip-and-fry.
So what’s cooking in casino F&B? We talked to the experts: Chef Neil Doherty, senior director of culinary development at Sysco; and Karla Perez, vice president of gaming.
Casino Style: Is the steakhouse still de rigueur in a casino? And what else is new?
Doherty: Steakhouse, Italian, Asian and seafood are not going anywhere. They’re definitely still in the lineup. For one thing, some consumers aren’t comfortable cooking steak at home, so they enjoy getting a well-cooked steak from a steakhouse.
Perez: Put a fast-casual, local focus on house-made items, allowing the consumer to get back to the casino floor, but still having a fresh food experience. Of the traditional lineup, buffets are an expectation for baby boomers in a casino, but the traditional buffet should transform.
Does a casino’s “destination” setting, with many other attractions, support fast-casual over formal dining?
Perez: Variety, good food and good service create a true destination environment. As a segment, fast-casual, with a fresh-food angle, is currently outgrowing full-service restaurants. Consumers are steering away from regular fast food but still have a strong desire for the convenience of a quick meal.
Produce-rich, upscale options with bold flavors and ethnic twists are appearing, and the fast-casual cantina style is especially popular with the millennial crowd. This restaurant concept will continue to evolve and is forecasted to keep growing in popularity through 2020.
The main appeal is interactive service with food prepared in front of you, which you get to customize. Fast-casual restaurants have more maturity than a fast food restaurant, without the formality of an upscale restaurant.
What kinds of foods are on trend right now?
Doherty: Vegan, gluten-free, plant-based protein, ancient grains and natural/clean menus. Food should not be one-dimensional. It’s variety, not only in the concepts, but in the food itself. With influences from the Food Network and the Travel Channel, we’re exposed to more flavors, foods and variety, which contributes to cool plays on mash-ups.
Perez: Veggie-centric food is the trend right now. Another is bringing global flavors to the table, from breakfast to dinner to desserts. I personally look for ethnic flavors and enjoy trying new and interesting dishes, such as Peruvian, street food and Latin. But the key is small-plate sharing, which enables good conversation and interaction.
Speaking of trends—some fizzle fast, and some become traditions. What’s going to last?
Doherty: It’s hard to predict, but one trend is here to stay and will even get stronger: fewer protein-laden menus and more of a European influence with American flavors.
American flavors have become a melting pot, combining the flavors of the world. In the past, we were following trends. Now, we establish them.
Keeping It Real
For his first restaurant, actor-comedian George Lopez chose San Manuel Indian Casino in Highland, California.
Casino Style: George, you could have opened a restaurant anywhere. Why did you choose a tribal casino, San Manuel, for your first F&B offering, Chingon Kitchen?
George Lopez: When I was working with my partner Michael Zislis on developing the restaurant, he was working on an expansion plan at San Manuel with General Manager Loren Gill. Loren said he’d love San Manuel to have the first location.
CS: There’s a great line from the movie Selena: “Gringos love Mexican food.” But a lot of us don’t know from the real thing. Is your menu authentic Mexican?
No salsa from New York City here! Everything from the marinades to the tortillas is made from scratch. Using my grandmother’s and family recipes was key to our success. The best quality meats and cheeses truly make it authentic.
CS: Chingon Kitchen is a “build-your-own” place. Why did you set it up this way? And what’s your go-to menu choice there?
In today’s world everybody wants custom food; I know I love my tacos with extra cilantro and habanero salsa. Customers enjoy making the final decisions to build their own personal masterpiece. I really love the Cabo stuffed potato with carne Asada.
CS: What does Chingon mean? You’ve said “badass.” We’ve read everything from “awesomely cool” and “super-smart” to “somebody who likes to mess with people” (aka “badass”!).
I really feel the word “chingon” means “the best.”
