Food concepts. From the kitchen to the table. It’s not as easy as it sounds to develop a concept that will be appealing, easy to operate and profitable. In casinos, buffets seem to be the traditional mainstay. They’ve evolved from “cafeteria lines” to “all action all the time”. There is a science to placing the salads, the soups, the desserts. Do you offer 30 items or 300 items? How do you keep everything fresh and appealing? There is so much more going on behind the scenes. It’s really amazing. I can’t even think about the kitchen requirements to handle a buffet.
I used to think developing a five-star restaurant was a challenge. I’m starting to think developing the buffet that your customers want is the true challenge. Something they want to use their comps and points on. Something they might want to PAY CASH for. You have to create something that appeals to your VIP customers, AND it has to appeal to the masses just as well.
Then there is the creative associated with the communications efforts. Too often folks will get lost in the logo and the ads.
“I like this.”
“I don’t like that.”
“Can you make it more – fill in the blank?”
“Change the color.”
“Change the font.”
The truth is the logo is the easy part. It’s figuring out the experience you’re going to deliver from meal time to meal time, from one day to the other, that’s the important thing. Once you commit to that consistency. The rest is easy.
Are you a casino-lover? What are your favorite buffets? What do you like about them?