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Instead of collecting rent from a successful tenant, Resorts World aspires to collect profits directly from pizza-hungry patrons. But since Mulberry Street was consistently among the busiest dining spots at the property, it raises an obvious question: Was its popularity driven by brand recognition, or simply by resort guests, late-night Zouk Nightclub revelers, and foot traffic seeking a quick slice?
To stack the odds in its favor, Resorts World is tapping major culinary talent: Executive Chef Ricky McCormick. McCormick, who currently leads the kitchen at Stubborn Seed on-property, previously held leadership roles at Michelin-starred Restaurant Guy Savoy in Las Vegas and multiple Gordon Ramsay venues.
As previously reported, Mulberry Street is currently scouting a new Strip location.
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The operator declined to comment on losing its spot in the FTSE 100, but recent sentiment from the senior management team has been positive in recent quarters as its turnaround efforts have shown green shoots amid growth returning to its core markets. This is despite various regulatory and tax headwinds across Europe.
In Q1 2025, the group reported double-digit digital growth, thanks to strong UK, Brazil and US online performances. The period marked Stella David’s first quarter in the full-time group CEO role.
David, at the time, said she was “optimistic but prudent” about Entain’s Q1 performance.
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“Maybe they’re not so dominant in the results, but it is dominant in our identity. But figures-wise, slots are bigger than table games.”
Petra’s experience in aviation and education taught her that people are important – losing the human interaction on the casino floor would be a bad idea. Sure, not all customers want to talk, but the success of the Next Zone points to players seeing Holland Casino as a sociable, lively experience rather than a solitary one.
The Netherlands has been the subject of much industry conversation, particularly the online side of the business. Petra emphasises the importance of a ‘healthy legal gambling market’ to help the sector thrive. “We see taxes going up, we see regulations going up. You see your guests changing what they want. We have to make sure that we have a good legal offer because if we don’t have that, we also know that people will find their way to illegal means.”
