Bold, exciting designs so foodservice operators can efficiently prepare great-tasting, fresh food

Adaptable workstations are perfect for frequently changing menus, differing cooking methods and variable skill levels

Sustainable equipment is first priority in our designs, as they need to be easily operable, energy efficient, labor saving and low maintenance

The use of a central kitchen allows cross-utilization of staff, equipment and storage since different venues are busy at different times

“The Buffet is really the heart of most casino food and beverage programs. Our job as designers is to make sure that the stations have enough capacity so that all menu items can be prepared in the station. We must make sure ingredients are convenient to display cooking stations. We don’t want to see the operator have to add pans with ice and countertop food warmers for extra ingredients.” - Steve Carlson

“RRA’s creative team designed state of the art food and beverage outlets for our casino. Their creativity and knowledge of direct food and beverage design and implementation led to the success of our project. I look forward to working with them again.”
- Jesus Lorenzo, Executive Chef, Osage Casino

Hospitality