Field to Fork Flatbreads and Greens, offering freshly tossed salads, savory artisan flatbreads and seasonal soups.El Taco, with authentic tacos, tostadas, quesadillas and bowls, as well as a variety of fixings and sauces.BRGR & CHKN, serving hamburgers and chicken tenders along with hand-cut house fries.The Bar, offering classic cocktails, wines, beers and mixologist-blended concoctions.Rise Coffee & Bakery, featuring Starbucks coffee, Teavana teas, fresh-baked goodies and grab-and-go snacks.

The food outlets, each of which operates as an independent business with its own menu and hours of operation, include: “The food hall model was the perfect solution as each of the concepts offered more elevated, authentic, restaurant quality foods providing seven different cuisines to choose from.” While the operators were “nimble and creative” in their efforts to provide food for the guests at the buffet, Spiegel recalls, it became obvious that the space needed to be redesigned with flexibility in mind. “It really is brilliant and it is already being lauded as a big hit.” “We utilized the old back of house from the buffet and created seven new, flexible concepts in the front of the house,” says Spiegel. The team with which Spiegel worked on the project included Glen Coben, president of Glen&Co in New York, as architect/designer FCSI associate Linda Callahan of Annapolis, Maryland-based Next Step Design as foodservice kitchen designer Rich Sullivan, president of Mobile, Alabama-based Red Square Agency overseeing graphics and visual design and Eric Shoemaker, Cherokee Nation Entertainment’s food and beverage director. When Tulsa, Oklahoma-based Cherokee Nation Entertainment reached out to Arlene Spiegel FCSI, president of Arlene Spiegel & Associates in New York City, to figure out what to do with its buffet restaurant following its shutdown, the veteran consultant created a food hall model for them. A great deal of emphasis was placed on the design and branding of the 10,000-sq-ft front-of-house space to ensure there would be no mistaking the venue for a buffet.įurther complicating the project was the need to accommodate the new realities brought about by the pandemic, as well as the need to have systems in place to handle any potential business interruption. The goal was to create a dining model to replace the pre-pandemic shutdown, all-you-can-eat buffet while giving management more control over its hours of operation, the variety of foods offered, and multiple choices of ordering and delivering food to the guests.

The Food Hall at the Cherokee Casino & Hotel West Siloam Springs in Oklahoma needed to serve a very specific purpose.

Cherokee casino food