“ We ’ re utilizing space more efficiently ,” he explains . “ We abandoned poker in favor of a non-smoking slot area . We ’ re spreading out the machines more so people can safely social distance .
“ Even before Covid , I think the relaxed atmosphere was moving forward . People didn ’ t like being right on top of one another like a cattle call . They like being spread out . So even after Covid passes , people are going to want to continue that more relaxed , more space .” Sykes says that the days of an ocean of slot machines are over . “ Right now , we ’ re developing different zones to allow more engagement on the casino floor ,” he says . “ We ’ re no longer locked to the rows of slots . We ’ re pulling out a few machines in exchange for more space . We need to change how the environment feels .”
Sykes ’ partner at SOSH , Bill Salerno , says the capacity restraints didn ’ t really have an impact .
“ You don ’ t know what to expect when the limits were imposed ,” he says . “ The casinos are very happy with 25 percent , which they never hit . Expenses are down because of less staff , marginal F & B . So they ’ re making some money and doing OK even with these limitations .”
Paul Steelman , founder and president of Steelman Partners , believes some basic changes need to be made across the spectrum .
“ We want to reduce the touchpoints ,” he says . “ We want to reduce chips , we want to reduce cash , we want to reduce the cash machines . We want to take advantage of the technologies that exist today on our phones , to integrate the phone much more so into the casino design , whether it be a slot machine , or whether it be a gaming table . In the hotels , we ’ re doing things like making the phone be your remote control in your hotel room ; the phone can open up your hotel room as a key . Therefore , we can make our lobbies smaller , because people are going to be checking in on their phone , as 5G proliferates throughout the entire world .”
Food & Beverage Changes
The buffet is dead . Almost all architects agree . But how will we replace the buffet ?
“ The original buffet concept has changed ,” says Schoenfeldt . “ We ’ re adding additional screens and wider seating layouts , and we ’ re using technology so guests can order from their tables . Of course , they can order as much as they want just like a buffet , but they won ’ t be touching or even seeing the food until it gets to their table .”
Ewing believes the food court concept will come back , but with major changes .
“ We all know what the old food courts look like ,” he says . “ We ’ ve already been trending away from that for some time now . It ’ s already a much more engaged experience . That ’ s already taking us in another direction from the traditional food court . I think we ’ re going to see an incorporation of grab-and-go . Not just a premade sandwich , but a meal made to order using high-quality ingredients . One of the most unpleasant experiences with food courts was trying to find a table . The experience of dining in your room is going to evolve very quickly .”
Sykes believes that there will be some sea changes in the food-and-beverage approaches from the casinos .
“ It ’ s back to the future ,” he says . “ I think there ’ s going to be a trend toward third-party food and beverage . Buffets have always been houseowned , but they ’ re not going to exist anymore . There will be food halls and eateries and entertainment that makes it fun to eat and try different things . It can be very formal or very informal . We ’ ve already seen a pattern of outsourcing to third-party food vendors . You know how to run a casino , but restaurants and buffets are marginal . Let someone do it who ’ s an expert at it and has a name .”
Going forward , Ewing says the capacity limits are more problematic for restaurants .
“ If you operate at 50 percent capacity , restaurants can ’ t survive , even in a casino environment ,” he says . “ So new restaurants have to be designed with that in mind and right-size the capacity . Restaurants are going to have to offer take-away service and maybe even incorporate some level of customer service into the guest rooms .
“ Where you would once have had a long row of booths , the design will be more flexible . There might be a big family booth in the corner , but there will have to be flexibility until we see what will happen with social distancing . If you do have booths that are back to back , you ’ ll have a screen that physically separates the customers . It would be something very artful and decorative so it could be a permanent change .”
Steelman says the trend will now be for restaurants to offer outdoor space as well on patios or other enclosed spaces .
“ Over time , we have started to see a lot more integration of outdoor spaces ,” he says . “ Now , they weren ’ t necessarily integrated in accordance with the virus that we currently have , but they have proved useful . We think that the restaurants will be fine , but I ’ d be surprised in the future if we do a lot of indoor restaurants .”
2020 CASINO STYLE 19