Stop me if you’ve heard this one.
In 2018, a group of Las Vegas casino operators supposedly banned NBA star Charles Barkley from their all-you-can-eat buffets because—well, because of all he could eat.
One executive was quoted as saying, “David Copperfield isn’t this good at making stuff disappear.” Another said, “I don’t care how much the man loses, it doesn’t make up for all the shrimp and lobster he eats.”
Barkley himself—the famous Round Mound of Rebound—reportedly took it in stride, saying, “I didn’t mean to bite that nice lady from Omaha’s hand. But everyone knows to be careful when reaching for shrimp.”
This story, apocryphal or otherwise, sums up the casino buffet of old, which basically dared diners to see how many chicken wings, crab legs and plates of pasta they could consume in one sitting.
Covid-19 changed all that. In its wake, dozens of buffets closed, in Vegas and elsewhere, due to health concerns, then because cost-conscious operators realized the model had become too inefficient and wasteful. The buffet changed because times changed, and our industry has to change with them.
Even so, a number of high-end buffets are not only back, but doing better than ever. Our cover story on page 16 explains why. It also lists ways the onetime loss-leader can be a moneymaker, not only through hiking the price but trimming the waste. (Among the suggestions: use smaller plates, utensils and serving vessels; pre-plate food or prepare it on the spot; and go trayless, to keep guests from loading up on goodies they can’t possibly consume—unless they’re Charles Barkley).
The feature also explains how food halls have succeeded buffets as the F&B outlet of choice at some resorts. Finally, it shares tips on creating an optimal atmosphere for guests, based on your restaurant type.
Speaking of restaurants, what do your hungry customers really want: a celebrity-chef restaurant, where the name, service, menu and vibe are already pre-sold? Or a whole new F&B adventure, specific to your resort or brand, that you can grow from the ground up? Both have their risks and rewards. Read about them in our story on page 22.
After guests have enjoyed your casino floor, concert venue, nightclub and other attractions, they may need a change of pace. How better to serve them than with an ultra-spa or pool? Such retreats—from sumptuous to sporty to spectacular—are a perfect way to kick back, unwind and indulge. For more, see page 28.
Video walls have also become part of the contemporary resort experience. These dynamic features come in all shapes and sizes, and can be as large or small as your space and budget permit. Far more than an Instagrammable backdrop, video walls are a great way to promote special events, offer loyalty perks, and sell dining, retail and hotel options. For more on these colorful displays, see page 32.
Finally, Cynthia Hallett of Americans for Non-Smokers’ Rights explains how casinos can eliminate indoor smoking sections without fear of losing revenue or alienating guests who smoke. This pivotal change is good for customers and employees, and may actually boost your profitability.
It’s been said that change is the only constant in life, and those who adapt are quicker to reap the rewards of success. This issue of Casino Style is all about change. We hope you enjoy it.
