GGB’s Tribal Government Gaming asked designers how to create efficiencies in casino resort design…
Read Insights from HBG Design President, Nathan Peak
Designing cost efficiencies into the casino resort is a delicate balancing act. While cost control is essential, it should not come at the expense of guest experience. We never want to design all the fun out of an entertainment experience. Yet, rising overall development costs, unpredictable material pricing and ongoing labor shortages have forced tribal resort owners to rethink how they design and operate their properties.
Navigating the Realities of Rising Costs
With costs rising, resort owners must scrutinize every square foot of their development. Nathan Peak, AIA, President and Practice Leader at HBG Design, emphasizes the importance of prioritization:
“To navigate cost challenges effectively,” Peak says, “owners should be strategic in prioritizing front-of-house and back-of-house space essential to the integrity of the guest experience. Striking the right balance is key.”
A Proactive Approach to Design and Planning
Peak emphasizes that decision alignment starting at the project kick-off meeting helps set the stage for success.
“The sooner the project team is on the same page regarding program and cost, the better the outcomes—and the smoother the process.”
Similarly, Peak emphasizes the importance of working with management teams to refine the program into a long-term plan:
“By prioritizing phased planning, the first phase maximizes revenue generation while setting the stage for graceful expansion. This approach incrementally manages costs while preserving funds to enhance the hospitality experience.”
Designing Out Excess, Designing In Functionality
Right-sizing is just one piece of the puzzle. Thoughtful design can improve efficiency without diminishing guest engagement. Peak points to innovative approaches in guest service areas:
“Superfluous spaces don’t just drive costs up, they create operational inefficiencies. Back-of-house areas such as storage rooms, staff break areas, and service corridors should be designed with operational input to ensure streamlined adjacencies and functionality.”
Front-of-house areas are also evolving. Creative seating arrangements, adaptable F&B service models, and innovative service concepts such as grab-and-go kiosks and automated ordering can help optimize space while maintaining convenience.
“We’ll all get through these challenges, but it will require Owners and architects drilling down and finding the areas that can achieve the biggest return on design,” concludes Peak.
