“ The food hall is the big concept now , with some of the same kinds of food offerings .”
“ The food hall is the big concept now , with some of the same kinds of food offerings .”
— David Rudzenski , Architect , Planner , Interior designer , R2Architects
Ewing agrees . “ I recently visited a waffle shop in Texas , and thought , ‘ What are we stepping into here ?’ But when I saw the kitchen was exposed , I felt better , because I could see what they were preparing .”
Open kitchens come with pros and cons — on the plus side , there ’ s increased transparency and a chance for the culinary team to showcase its artistry . But strong smells , the clang of pots and pans , and heat from the grills can be negatives . Needless to add , that hard-working staff must always be upbeat and “ on .”
“ The concept requires elevated staff procedures to keep things clean ,” says James . That may mean special training to develop a more disciplined team . Warning : expect any slip-ups to be documented and posted online .
Meanwhile , higher-end buffets have appropriated a white-tablecloth practice : the chef ’ s table , positioned near or even inside the kitchen , where foodies can interact with and be personally served by the chef . In Las Vegas , these exclusive tables can be found at Bellagio , the Mirage and Caesars Palace .
Success on the Menu
Before investing millions to upgrade Bacchanal , Caesars executives had to be satisfied that the
AYCE Buffet at the Palms buffet as an F & B concept would outlast the pandemic . Asked who made that executive decision , O ’ Donnell says , “ It really comes down to listening to our guests .
“ We recognized we had a prime opportunity to enhance the space and make improvements for an even better gourmet buffet experience . After we reopened , we were excited to welcome back our guests and introduce them to a beautiful new restaurant as well as an expanded menu .”
While some have sounded the death knell for bargain buffets , a few have survived the upheaval of Covid and are doing just fine . In a 2022 interview with CBS News , Michael Kennedy , director of food operations at the South Point Casino on the Strip , described that property ’ s Garden Buffet as “ a loss leader ,” just like the buffets of the past . The colorful eatery offers a $ 9.95 breakfast with bottomless Bloody Marys as well as six cooking stations with Asian , Mexican , Italian and Chinese food , plus seafood , barbecue and the
Mongolian Grill . “ We ’ re here to draw guests into our casino ,” said Kennedy , “ and it certainly works .” Ewing , who has spent much of his career in Las Vegas , recalls a time when 80 percent of casino revenues were derived from gaming and just 20 percent from dining and entertainment . “ Now gaming accounts for 40 percent ,” he says , and hotel rooms , food and beverage and other spending on property makes up the rest .
Dining is more important to the bottom line . It also presents bigger challenges . But the well-curated buffet is still a valid part of the mix .
“ I want to see owners realizing that food is an attraction ,” adds James , “ one that can be equivalent to the gaming area .”
20 CASINO STYLE 2023