Home     
Mobile User
Consulting Services
Increasing Profits and Sales
Project Management
Construction and Design
Concept Development
Operations Management
Staff and Management Training and Development
Menus and Product Development
Marketing
site map
email us

Existing Operators New Operators Tribal Casino Operators Expansion and Construction     New Concept       
    Re-concept  
    

Tribal Casino Operators

National Foodservice Consulting has been involved with Tribal casino properties for the past 21 years. 

We understand that if your food and beverage outlets are only serving meals you are not strategically using your outlets.

Casino food service is not about serving food...it is using the outlets to increase gaming revenues.

We help you do this. Most don't. The few industry leaders who understand this do use their outlets as amazing tools. It doesn't matter what size your casino is the process is the same.

We help you develop your concepts, signature menu items, exceptional service, assist in planning and design of new construction and remodeling, create the materials and train your staff to implement the process and most importantly be successful.

We understand how food and beverage can be an instrumental element of your casino's marketing and promotions plans.

Here are some of the tribal casinos we have worked with:

We were retained by Cypress Bayou Casino and Shorty's Casino in Charenton, Louisiana for 16 years. The casino is owned by the Chitimacha Tribe. 

In 1993 the tribe received a compact agreement with the State of Louisiana.  At that time the tribal enterprise was a bingo hall recovering from Hurricane Andrew the previous year.  For 16 years I have been involved with the tribe’s casino in developing it into a full gaming major casino.  We have expanded to almost 250,000 square feet including full gaming, multiple cocktail lounges (Mickeys, Bo-cats, Mr. Lester’s Cigar Bar, Off Track Betting Parlor, Poker Room), a regional themed café  (Café Bayou) serving over 40,000 guests per month, a world class Prime Beef steakhouse (Mr. Lester’s Steakhouse), a Mexican Restaurant and Cantina (Loco), an Asian Fusion Cuisine and Sushi Bar Restaurant (RikRak), a late night diner concept (Eddie’s Grill), a gourmet coffee, pastry, beignet, pannini, gumbo and po'boy outlet (Fresh), fast food venues (Eats, Dogs, buddies), a world-class nightclub (Rox), a performing arts center (The Pavilion with concerts, private parties for over 2,000 guests, bingo), a full in-house scratch bakery, scratch production commissary, a production butcher shop, employee dining room (feeding our 1000+ employees around the clock) and much more expansion in the plans.

This is not the first experience for NFC working with Tribal employees or enterprises.  In 1987 we opened the Giant Travel Center in Gallup, New Mexico.  The majority of our staff were Tribal members from the Navajo and Zuni reservations. 

In 1993 we opened the Four Bears Casino and Lodge in New Town, North Dakota for the Three Affiliated Tribes ( Mandan, Hidatsa, and Arikara Nation)

In 1995 we completed design services for all food and beverage outlets for the architects of the new Desert Diamond Casino on I-19 in Tucson, Arizona for the Tohono O'odham Nation

In 2008 we completed an Operational Assessment for Ohkay Casino in Santa Fe, New Mexico.  The goal was to provide new ways to enhance existing food and beverage outlets to increase gaming revenues and reduce costs.

In 2011 we completed a Food and Beverage Audit and Assessment for Coushatta Casino Resort in Kinder, Louisiana. 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. We have just completed a full Purchasing and Procurement Systems audit including review of all contracts, creating receiving practices training, product specifications for receiving, ordering systems revisions and the beginning of recipe costing systems through StarChefs.

In 2012 we partnered with Raving Consulting to provide Food and Beverage Guest Service Training for Feather Falls Casino in Oroville, California. National Foodservice Consulting is now a Raving Consulting Associate in the area of Food and Beverage.

In 2013 we completed an Operational Assessment for Indigo Sky Casino in Wyandotte, OK.  This property had recently been opened and all opening management had left the casino. The goal was to provide an assessment of current operations, concept, product, service, cost controls and systems and then to make recommendations of new ways to enhance existing food and beverage outlets to increase gaming revenues and reduce costs for the short-term and long-term future.

In 2014 we completed an Operational Assessment for Tachi Palace Hotel and Casino in Leemore, CA. Re-engaged 2 months later to facilitate F&B Dept brainstorming to development department mission, improved guest service standards, financial analysis and real-time daily flash report system, rebate and purchasing program next steps.

In 2014 we completed and Operational Assessment for Potawatomi Bingo Casino - in Milwaukee, WI. Included Department Structure review and review of new hotel opening project.

In all cases it has been an honor to work with Native Americans including the Tribal Councils and governments in the process of self determination and economic expansion through the business opportunities afforded by the Indian Gaming Industry.

We work to protect your investment and interests and provide real solutions to improve profits and increase funds to your Tribal treasury.

We welcome all inquiries for our consulting services relating to Tribal Casinos and would love to expand our relationships within this industry.

 Back to Home Page

                                

About Us Clients Tribal Clients Articles Contact Information

                           Copyright © 2008 National Foodservice Consulting, Inc.. All rights reserved. Revised: 9/29/14