Food and Beverage

Menu optimization - If you don’t do this regularly, you’re leaving money on the table
If you could increase your food and beverage outlets’ operating margins by three to 20 per cent without substantially increasing prices (and potentially lowering prices for some items), would you? Of course you would. Most restaurant operators and chefs have been taught menu engineering (a menu optimization tool that classifies and defines strategies for menu items based on popularity and profitability) but shockingly few practice this concept.
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Does your casino foodservice appeal to Millennials and Boomers?
Food and beverage is important in casinos. An Ipsos Reid study completed in 2013 for the Canadian Gaming Association showed that one-third of casino patrons dine in the casino’s restaurant(s) on a regular basis—and it’s not just complimentary food and beverage. Those casino patrons visiting restaurants spend an average of $53. Having food and beverage options on site that appeal to patrons extends player length of stay, thereby potentially increasing those players’ drop.
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F&B directors weigh in on the importance of foodservice operations at Canadian casinos
As the Canadian gaming industry continues to adapt to changing demographics, advances in technology and an on-going battle for the consumer’s entertainment dollar, food and beverage services have taken on a central role in most casino operations across the country.
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Destination Dining: Food and beverage trends within the Canadian gaming industry
Food and beverage offerings in casinos have changed. Once considered an amenity to attract gamers to casinos and, when they got to the casino, to extend their length of stay, food and beverage offerings and other non-gaming amenities have become a source for profit maximization.
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Casino Hospitality: What's on the F&B menu for Canadian casinos?
Customer service, customer expectations, customer service standards and cost management are the foundation a traditional food and beverage operation is built on. The ability to maintain and build on this foundation is even more essential in a casino food and beverage operation as the main focus is to provide support to the gaming offering...
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Food & Beverage Q & A: Comfort is Key
CGB spoke with leading Food & Beverage experts to gain insight on what’s projected for 2010. Here’s a taste of what they had to say...

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Food Cost Increases:  The Perfect Storm?
Most casino operators are starting to notice the gradual decline in F&B profitability.  Unlike any time in our history, a variety of factors are combining to create huge jumps in food and beverage prices.  Bettina Luescher, the chief North American spokeswoman for the U.N. World Food Program, says the factors contributing to the increasing food prices have created "a perfect storm."

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Emerging Directions in Food and Beverage 
Canadian casinos are fast becoming hot spots not only for gaming, but also for dining, drinking, shopping, relaxing and enjoying a sports event or a concert. Morphing into world-class resorts, the number of amenities involving the food and beverage sector has exploded in recent years – and continues to grow steadily...

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Chef Spotlight: Patrick McClary (Casino Windsor/Caesars Windsor)
In June 2008, following a $400-million expansion, Casino Windsor will be renamed Caesars Windsor, the first of its kind for the brand outside of the United States. Since February, Patrick McClary has been preparing for the major re-launch as the casino’s Director of Culinary, Food and Beverage.

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