Rethinking Food & Beverage
by Andrew Klebanow
Of all the issues facing casino leadership, there is no greater quandary than solving the food & beverage equation. Restaurants in particular, present a host of issues. They are notoriously expensive to operate, consuming copious amounts of labor and product costs. Rarely do individual outlets post a profit and departmental profit is often dependent on beverage sales. high levels of customer satisfaction can be difficult to achieve, given that many players visit the same restaurant outlets on each visit, and in turn get bored with the menu selection. Perhaps the hardest aspect is balancing the needs of very frequent players while using food & beverage as a tool to attract new customers. Given all this, it may be time for casino operators to rethink their food and beverage programs.
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