Stocking Wind Creek

Published 12:13 am Wednesday, October 22, 2008

By By Adam Prestridge
When the large pantry at Wind Creek Casino and Hotel is fully stocked it will be comparable to a small grocery store, only without the shopping carts.
The ground floor of the 17-story casino will be home to the facilities food storage warehouse and four massive stainless steel coolers, which will house all the groceries necessary to operate the $235 million high-rise’s four restaurants and numerous lounges.
A loading dock backs up to the food storage area where truck drivers, representing hundreds of food and beverage companies, will unload goods.
The Poarch Band of Creek Indians spared no expense to ensure that their first casino project was above par. Aside from the numerous amenities, engineers designed the casino floor with numerous high-tech features including miles of beverage lines piped underneath the casino floor, beginning in the food storage area. The lines transfer all beverages including soda, beer and even liquor to the various restaurants and bars located on the ground floor.
Martin added that it might take cases of liquor to fill the lines.
The berg system is located inside a large stainless steel cooler where all beverages are “centralized” to ensure they are cold before being hooked up to the compressors and piped into the casino.
In addition to the facilities pantry area, each kitchen has its own coolers to ensure food is kept at the proper temperatures as it is transferred throughout the casino. For example, when beef is transported from the pantry to The Fire, the casino’s upscale steakhouse, it is stored in a separate cooler located in its kitchen until the butcher is ready to carve it into steaks.
Martin said a procurement officer would be hired to focus on supply management for the casino’s food and beverages. He added that the executive and an entire staff would be dedicated to purchasing and monitoring the flow of food and beverages at the 24-hour facility.
Stocking the casino with food and beverages for its scheduled opening in January 2009 will not only be an undertaking for management, but will foot a lofty bill.
Angus added that filling the cupboards with food and beverages for the casino’s grand opening is part of the projects pre-opening expenses.

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