Our Current and Previous Clients
Cypress Bayou Casino and Shorty's Casino – Charenton, Louisiana - staff consultant for 16 years. Started with a small land-based tribal bingo hall in 1993. Designed, constructed property into 2 casinos including multiple restaurants and bars, a world-class nightclub, performing arts center including the following outlets:
Mr. Lester’s Steakhouse - premier Prime Beef steakhouse, wine cellar and cigar room
Café Bayou - regional cuisine serving up to 40,000 guests per month
Loco Mexican Grill and Cantina - classical Mexican cuisine and Margarita bar
Rik Rak - Asian cuisine and sushi
Eddie’s Grill - diner concept for late night hours
Bo-Cat’s - Cajun Bar
Bo-Cat’s Oyster Bar - gulf cuisine
Dogs and Dogs 2 - hot dog stands
Fresh - Gourmet coffee, pastries, beignets, panninis, po'boys and gumbo
Eats - quick service gumbo, pizza, po'boys and local cuisine
The Pavilion - multi-purpose room used for headline entertainment, bingo, private parties and monthly rewards concert banquets, includes full catering kitchen and 4 bars and bingo food outlets
Rox - world class night club including 2 VIP rooms
The Chat Room - employee dining room and patio for 1000+ employees
Mickey’s Bar - concert bar
OTB and Poker Bar - bar for off track betting room and poker room
Buddies - sliders hamburgers
a production bread bakery - producing 10,000+ pieces daily
a production pastry shop
a production butcher shop
a production commissary
multiple service bars
Hotel food and beverage design
Four Bear’s Casino and Lodge – New Town, North Dakota – design and new opening of tribal casino - Lucky’s Café & The Bridge Bar
Desert Diamond Casino – Tucson, Arizona - retained by the architect for the casino to design the food and beverage operation facilities for the new casino on I-19.
Ohkay Casino - Santa Fe, New Mexico - Operational Assessment to provide new ways to enhance existing food and beverage outlets to increase gaming revenues and reduce costs.
Coushatta Casino Resort - Kinder, Louisiana - Food and Beverage Audit and Assessment; the final report included a large number of operational opportunities for performance improvement were identified as well as suggested direction in re-concepting the outlets to increase the effective capture of gaming revenues. We have recently been retained to review purchasing, acquisition, rebates, cost control and product utilization systems.
Dini's Lucky Club - Yerington, NV - Oldest Family Owned Casino in Nevada - Operational Assessment to provide new ways to enhance existing food and beverage outlets to increase gaming revenues and reduce costs.
Indigo Sky Casino - Wyandotte, OK - Operational Assessment of new casino to provide new ways to enhance existing food and beverage outlets to increase gaming revenues and reduce costs.
Tachi Palace Hotel and Casino - Leemore, CA - Operational Assessment - additional project work F&B Training/Guest Service Standards/Department Mission, Financial Analytics Brainstorming, Rebate and Purchasing Programs next steps
Potawatomi Bingo Casino - Milwaukee, WI - Operational Assessment, Department Structure review and review of new hotel opening project
Rydge’s Hotel Group – Melbourne, Australia – Bobby McGee’s Conglomeration - opening of new restaurant and nightclub during construction labor strike
Bobby McGee’s U.S.A., Inc. – AZ, CA, CO, TX, Hawaii – Embassy Suites - year project to revitalize and re-concept menus and kitchens
Big Four Restaurants – Phoenix, Arizona – Aldo Baldo, Steamer’s, American Grill & The Oyster Grill
Westworld – Scottsdale, Arizona – Design, equipment acquisition (new and used), construction project coordination, staffing, training and opening of 1000 seat Rattler’s Restaurant and catering commissary, The Barn - a special events banquet facility & catering for The Barrett-Jackson Auction with 100,000 person attendance.
Giant Industries Convenience Store Central Commissary – Albuquerque, New Mexico - opening and training of staff for commissary providing sandwiches and snacks to all fuel centers and gas stations. Project included product delivery service.
Daniel’s Ristorante – Tucson, Arizona - turn-around of Northern Italian fine dining restaurant, installation of cost controls, summer menu program, owner education.
The Pinnacle of Scottsdale Center – Scottsdale , Arizona – Café Saguaro & Jalapeno’s Café. Turn-around of 2 restaurants, bakery and coffee bar outlet in North Scottsdale. Interim management and training of new management. Full control systems and cost controls
Eddie’s Grill and Catering Company – Phoenix, Arizona - multiple projects - including installing cost control systems, recipe control in restaurant and expansion of full catering division.
Thresher’s Restaurant – Neosho, Missouri - concept creation for family restaurant starting from closed restaurant property purchased at auction. Design and acquisition of equipment via auction, used and new. Full opening systems and training of owner in operations.
Desert Highlands Golf Club – Scottsdale, Arizona - realignment an installation of control systems for new ownership of golf club food and beverage operations including formal dining room, grill room and golf course snack bar.
8700 at the Citadel – Scottsdale, Arizona – 8700 Club & Terrace Café - shoppers reports
The Hermosa Inn – Paradise Valley, Arizona – pre-concept Lon’s feasibility planning
Desert Botanical Garden – Phoenix, Arizona – retained by the Board of Trustees to conduct a feasibility study regarding opening a full service restaurant at the Garden. Conducted the second phase of research to create conceptual layout and construction plans incorporating "green practices", specified and costed equipment package to arrive at a fund-raising target budget and operator pre-selection.
Megabite’s Caterers – Phoenix, Arizona - start-up of new catering company specializing in corporate catering and special events. Included staffing training and daily operations, sales, delivery systems.
Continental Catering – Phoenix, Arizona - project work involving large events including Phoenix Open Golf Tournament and Phoenix International Raceway
Lewis Steven’s Fine Catering – Scottsdale, Arizona - project work involving large events including Phoenix Grand Prix, Arabian Horse Show, Traditions Golf Tournament
Events with Taste Caterers – Phoenix, Arizona - assistance in start up planning and support of new catering company
Eddie’s Grill Catering Company – Phoenix, Arizona - multiple projects - including installing cost control systems, recipe control. Expansion of full catering division.
Fabulous Food Caterers - Phoenix, Arizona - assisting with financial planning for opening of new restaurant at the Desert Botanical Gardens
Terravita Country Club – Scottsdale, Arizona – Del Webb Corporation - operations audit and installation of additional cost controls
Scottsdale Princess Resort – Scottsdale, Arizona - installation of beverage purchasing program and negotiations with liquor suppliers
Big 4 Consulting Group L.L.C. – Phoenix, Arizona – multiple projects
Automated Data Processing (ADP) – Chandler, Arizona - design, equipment and assist new operator in start up of employee dining facility
Giant Travel Center – Gallup, New Mexico - Opening and ongoing consulting for Baker’s Hearth Restaurant. The first major upscale truck stop in the US. Restaurant with 300+ seats, buffet , full menu and scratch production bakery. Annual volume $5+ million.
Cool Fuel Industries – Barstow, California – Cool Truck Stop, - turn-around and management assumption while preparing for sale of business.
Bay Cities Travel Center - Tracy, California - design review and concept for new travel center
Airports - Governments
City of Scottsdale – Scottsdale, Arizona – Scottsdale Airport - analysis of food and beverage operations at the airport - reporting to City Council
City of Chandler – Chandler, Arizona – Chandler Airport
And many others
Copyright © 2008 National Foodservice Consulting, Inc.. All rights reserved. Revised: 9/29/14