Although few people would compare Biloxi, Miss., to Las Vegas or even Atlantic City, the city sees its share of casino action. Since Mississippi legalized gambling in the early 90s, it has the 11th most casinos in the county, according to the World Casino Directory.
Improperly distributed weight can negatively impact the safety and service life of a shelving unit. Here are three indicators that a new storage system might be warranted.
It might seem fitting, in an industry centered around gambling, for one operation to gamble on two new restaurant concepts in less than a year. In a span of only nine months, the Comanche Red River Casino's deli/concession stand was replaced with two sit-down restaurants that have helped transform the entire operation.
The right type of shelving can improve a kitchen's efficiency, workflow and ability to quickly serve customers.
Part of the Gila River Gaming conglomerate, Wild Horse Pass and Lone Butte, casino hotels in Chandler, Ariz., are as much about gaming as they are about food.
With the proper vision, good ideas can become successful franchises.
Imagine walking into a restaurant or building where an entire wall brings light to a room using a series of panels dim enough to stare at comfortably and sophisticated enough to change colors, display images or even play videos.
The Spanish Mediterranean island of Majorca may seem like a strange place to conceive the idea for a medieval entertainment venue, yet this is where the first Medieval Times Dinner and Tournament operation was established back in 1973.
Developing the kitchen of the future will require foodservice designers and operators to challenge conventional thinking and explore new ways to balance the need for capacity with the need to become more efficient. The net result will be a more thorough and thoughtful design process.
By pairing convenience with menus that evolve to meet customers' changing tastes and needs, foodservice at entertainment venues continues to play a supporting role in the success of these businesses.
Shelving is available in a wide range of sizes, types and materials for different applications. There are a number of factors to consider when specifying these units.
Ranges have a unique position in the energy efficiency conversation. As it is, there really is no such thing as an "energy-efficient range," per se. In fact, no Energy Star rating exists for ranges and some states don't offer rebates for this equipment. But with the right specification and maintenance, foodservice operators can achieve energy efficiency and savings with their ranges.
Proper cleaning of shelving that stores food is important in preventing food-borne illness.
Remodels and refreshes are the order of the day as chains work to put a fresh face forward and appeal to modern consumers.
Foodservice operators can use shelving units throughout the kitchen to store, display and transport food, supplies and cookware.
Sourcing locally grown ingredients is a trend that many foodservice operators now embrace. But when using smaller providers foodservice operators will need to take into account how they receive, store and prep ingredients to ensure they run a food-safe business. This article explores a variety of considerations and best practices operators should weigh when sourcing locally produced ingredients.