“It’s a brave new world. The old rule book has been thrown out.” – most of us With the closure of all casinos and most restaurants it certainly can be said that the hospitality industry is in a period of adversity. Most understand that things…
Author: Craig Pendleton
Building Scalability and Seasonality Into Outlet Designs
The age-old quandary continues to challenge food and beverage operators. Do we build a restaurant for Monday business or for Saturday business? Often the weekend sales may exceed twice the amount of weekday sales and require twice the dining room seating along with expanded back…
Seniors: Accommodating and Expanding Services for Your Foundational Casino Players
Seniors: the quiet daily foundational players that pay the light bill As time marches on and healthcare science improves long-term regular customers continue to live longer. Often as the age of players increase their mobility decreases. These regular customers may not represent high amounts of…
Operational Strategies for the New Reduced Levels of Available Staff
What are you going to do when “the well runs dry”? New Challenges Many properties are challenged these days with a dwindling supply of available new staff member candidates. Whether due to increasing minimum pay rates, generational differences of staff desiring different work conditions and…
Providing Concrete Feedback on Employee Performance to Your Staff
published in Indian Gaming Magazine March 2019 Many casinos go to great lengths to explain the goals, mission, vision and culture of their business when training new staff members. The Challenge The challenge is to hire staff members who can carry forward this mission and…
Buffets: Not Always a Great Deal for Casino Operators
“All casinos must have a buffet.”….this was the old philosophy from the past. Just as slot machines were expected to be at all casinos, so were buffets. In 1946 the El Rancho Vegas opened a $1.00 all-you-can eat buffet called the Buckaroo Buffet to attract…
Casino Analytics: Effective Player Marketing and Promotions
Measuring the Success of Promotions…It’s not just how busy you were. By Craig Pendleton Casinos don’t just need increased headcounts and business volumes; they need increases in the volume of customers that represent higher revenues, increased profits and a stronger return on the casino’s investment…
Innovation: Using a Whole Property Approach
By Craig Pendleton – President National Foodservice Consulting, Inc. Published in Indian Gaming Magazine October 2018 PDF: Innovation: Using a Whole Property Approach What is the purpose of innovation? Innovation (def) noun – the action or process of innovating, a new method, idea, product,…
Exceptional Guest Experience Requires Dedicated Resources for Effective Performance
Exceptional Guest Experience Requires Dedicated Resources for Effective Performance By Craig Pendleton – President National Foodservice Consulting, Inc. Published in Indian Gaming Magazine September 2018 PDF: Exceptional Guest Experience Requires Dedicated Resources for Effective Performance Experience creates memories. These memories are what provide the recollections…
Food and Beverage Cost Saving Solutions
Within many food and beverage operations the cost of labor now exceeds the cost of food and beverage. Maintaining all of these costs is a constant challenge to operators. In the world of casinos gaming has strict odds and probabilities built into each game and…
