![]() Yet this is what goes on inside resorts like the Bellagio Las Vegas, which is now nearing its 15th anniversary and remains not only a top Vegas resort but a serious destination dining excursion, with five awarded destination restaurants (including Michael Mina and Le Cirque), another six respected and popular venues, as well as a daunting buffet that could feed an army, and another seven or so casual outlets. And you'll have to keep virtually all of this going round the clock, 24 hours a day, 365 days a year. ![]() Backing all this up will require an in-house butcher, massive wine storage, and a warehouse system that would be the envy of some small governments. You'll have seasonal menus-even for room service-and deluxe guides in the hotel rooms so guests don't get overwhelmed. You'll offer tailored cooking classes and wine tastings (allowing guests to interact directly with the property’s executive chef and wine director), even if they'll serve only a fraction of the resort’s guests. You have to coordinate a small town's worth of staffers-from sommeliers down to dishwashers-working in fine-dining restaurants, casual eateries, bars (and pool bars), room service, buffets, and the employee cafeteria. You can't just put a couple of celebrity chefs on retainer and call it a day. ![]() Feeding the guests at a major Las Vegas hotel-casino-resort is not a simple task. ![]()
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