Food and beverage operations in casinos are changing due to shifting profitability goals, rising costs, and evolving customer expectations. Trump-era tariffs and high food prices are impacting sourcing and pricing, while many casinos are eliminating or scaling back buffets. Brand partnerships, franchising, and licensing are becoming more common, and staffing challenges are altering operating models. This panel of experts will explore trends, best practices, and innovative strategies to maintain profitability and enhance the guest experience in today’s competitive market.