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Farmland Steamship Leg O’ Pork Spring 2006

Southern California’s Pechanga Casino serves between 6,000 and 12,000 meals a day from its 13 restaurants, expansive banquet and catering service, 24-hour room service and two employee dining rooms. In December, Pechanga added the Farmland Steamship Leg O’ Pork to its popular buffet. The OPERATOR spoke with Director of Purchasing Jim Guenthner to find out what gaming customers expect from a casino restaurant and how well the Steamship Leg O’ Pork was meeting that expectation.

OPERATOR: What makes your casino restaurant successful?
Guenthner : We have two criteria: First, exceed customer expectations by offering the finest food, impeccably prepared, at a great value. Second, provide a wide variety of options, giving the gaming patron no reason to leave the property to find what they want (elsewhere).

OPERATOR: Tell us about your typical customer.
GUENTHNER: Our clientele is a good mix of our thriving local community: suburban professionals, retirees, Asians, etc. They have high expectations of our food quality.

OPERATOR: How is the Steamship Leg O’ Pork served in your restaurant?
GUENTHNER: It’s being hand-carved as a regular feature on our buffet.

OPERATOR: And the response, so far, from chefs and patrons?
GUENTHNER: So far, the response has been very favorable from the chefs, and the customers just seem to love the pork. It creates a very good visual on our buffet, which seems to attract guests.