Or, EW … that’s gross! But thanks for cleaning it up! Did you ever wonder how and by whom the place you are in gets cleaned? Some properties make it seem so effortless, while others […]
A compelling reason to clean up your act… When it comes to casino properties outsourcing their linen and laundry service or making the capital decision to handle it on-site, there are several factors to consider: […]
Expanding your guest base through tribal breweries, unique food outlets and more Einstein’s definition of insanity, as modified for this purpose, states that “a casino hoping to engage and energize their existing base, while attracting […]
How to avoid costly building errors impacting guest satisfaction Designers – design. Architects – draw. GCs – build. Owners – own. Operators – operate. Controllers – control. The truth is that each of these players […]
Drive more play in your casino through yield management Rooms as a tool to increase play in the casino is becoming critically important as operators maximize rates based on demand and measured against player worth […]
Are you winning or losing your guests through your best intended efforts? You’ve added technology, amenities, flavored water at check-in, and a Starbucks in the lobby – so why are you losing guests to the […]
Fine … but why do you have dog on your menu? Creating menus that are exciting and fresh for our guests is a constant focus of most Chefs and F&B Managers. As they evaluate their […]
Guest service around the globe I have been fortunate enough to be able to travel overseas and throughout the United States this last year, and I have discovered that there is a common language we […]
Financial Review In this series, we have covered SERVICE, LABOR, MENU & FOOD PRESENTATION, COSTING & WASTE as areas of focus by Food & Beverage Directors and professionals determined to improve or fine-tune their operation. […]
If you can’t measure it, you can’t improve it So far in this series, we’ve covered SERVICE, LABOR, and MENU & FOOD PRESENTATION in improving your food and beverage operation. Proper COSTING and WASTE control […]
Menu and Food Presentation So far, we’ve covered two parts of this five-part series, SERVICE and LABOR. Today for part III, we will be covering MENU and FOOD PRESENTATION. When we evaluate a restaurant, the […]
The “labor” factor In ‘Part I” of this five-part series, I spoke of how SERVICE was the start of our focus in improving your food and beverage operation. This second part will ask some important […]
Service What keeps a food and beverage director up at night? What’s the pebble in a GM’s shoe when it comes to a property’s F&B outlets? As a casino and hotel operator for over 30 […]
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