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“What I saw is, Holland Casino is a company with 4,000 people working in hospitality, in a strongly regulated market where you have to balance between offering entertainment and a nice evening out with hospitality, and the risk attached to that – and there you see the similarities with the airline industry.
She adds: “For example, Transavia also had 4,000 people, cabin crew, cockpit, and more, all very regulated, labour union intensive, people being busy with what can we offer to the guests – but at the same time they have to know their rules and their regulations very well, because it’s important when there’s risk attached.
“I had never been a CEO before so I came to it with a kind of Pippi Longstocking attitude – ‘I’ve never done it, but I’m sure I can do it!’”
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Instead of collecting rent from a successful tenant, Resorts World aspires to collect profits directly from pizza-hungry patrons. But since Mulberry Street was consistently among the busiest dining spots at the property, it raises an obvious question: Was its popularity driven by brand recognition, or simply by resort guests, late-night Zouk Nightclub revelers, and foot traffic seeking a quick slice?
To stack the odds in its favor, Resorts World is tapping major culinary talent: Executive Chef Ricky McCormick. McCormick, who currently leads the kitchen at Stubborn Seed on-property, previously held leadership roles at Michelin-starred Restaurant Guy Savoy in Las Vegas and multiple Gordon Ramsay venues.
As previously reported, Mulberry Street is currently scouting a new Strip location.
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Kesitilwe told iGB an important theme of the event was fostering year-round collaboration and turning conversations on safer gambling into practical measures.
“The initiative demonstrates that cooperation does not have to remain at the level of conference and policy discussion,” he said.
“It has to translate into practical action, educating players, engaging communities, protecting young people and highlighting the dangers of illegal and unlicensed gambling.”
