Food & Beverage

Food & Beverage Q & A: Comfort is Key
CGB spoke with leading Food & Beverage experts to gain insight on what’s projected for 2010. Here’s a taste of what they had to say...

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Food Cost Increases:  The Perfect Storm?
Most casino operators are starting to notice the gradual decline in F&B profitability.  Unlike any time in our history, a variety of factors are combining to create huge jumps in food and beverage prices.  Bettina Luescher, the chief North American spokeswoman for the U.N. World Food Program, says the factors contributing to the increasing food prices have created "a perfect storm."

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Emerging Directions in Food and Beverage 
Canadian casinos are fast becoming hot spots not only for gaming, but also for dining, drinking, shopping, relaxing and enjoying a sports event or a concert. Morphing into world-class resorts, the number of amenities involving the food and beverage sector has exploded in recent years – and continues to grow steadily...

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Chef Spotlight: Patrick McClary (Casino Windsor/Caesars Windsor)
In June 2008, following a $400-million expansion, Casino Windsor will be renamed Caesars Windsor, the first of its kind for the brand outside of the United States. Since February, Patrick McClary has been preparing for the major re-launch as the casino’s Director of Culinary, Food and Beverage.

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